• Journal of Family Resource Management and Policy Review
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• v.18 no.1
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• pp.1-28
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• 2014

The purpose of this study is to suggest how the first birthday rite, a practice in Korean culture, has changed over the time. A survey of 250 mothers was undertaken from October 11th to November 6th, 2012. The research questions asked in this study are as follows. What general and expert views are held about the first birthday rite? What type of awareness and knowledge do mothers have about the first birthday rite? Is there any correlation between mothers' awareness and knowledge about first birthday rite? What is the importance of the components of the baby's first birthday rite and the importance of choosing first birthday rite goods? The data were analyzed using SPSS 17.0. Frequency, F-test, correlation were also employed. The results of this study are as follows: The first birthday rite shows a clear link to socializing. It is a family event, but is also seen as an opportunity to enhance relationships with relatives, colleagues, and friends. A banquet hall is chosen as preferred first birthday rite location, and participants are served a meal and receive gifts. The banquet information on first birthday rites was initially collected from the internet, blog cafes, and an experienced. However, it has become gradually more common to hire a consultant to organize the first birthday rite. Awareness of the first birthday rite is high, but knowledge is relatively low. In addition, there is a positive relationship between awareness and knowledge about the first birthday rite. When mothers are preparing for their baby's first birthday, they consider food for the guests' banquet, space and time. Finally, individual positive relationships were found between choosing first birthday rite goods and employee services, contract pricing for goods, and food for guests.

• The Research Journal of the Costume Culture
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• v.7 no.4
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• pp.38-51
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• 1999

The purpose of this study finds that (1) history of the First birthday rite(첫돌 의례) and (2) changing process of the First birthday\`s dress and ornaments(첫돌 복식). The results of this study are as follows. The history of the first birthday rite has been continued vary long years in Korea, but it\`s origin is not clearness. The purpose and form of the first birthday rite are vary similarity in China and Korea. The rate of infant mortality was regarded that an absolute element of the first birthday rite. Making process of the first birthday\`s dress and ornaments was not definite, The adoption of that\`s form and elements act on affect local·homely·individual situation. First birthday\`s dress and ornaments was changed by changing process and convert of recognition about First birthday rite. It shows that the change of rites clothing contacted with changing process of rites.

• Korean Journal of Human Ecology
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• v.10 no.2
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• pp.225-235
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• 2001

The purpose of this study is to find out the changes for the first birthday's costume in westernizing Korea society of the twentieth century. For this study, I analysed the related literature for the first half the twentieth century due to the lack of relevant photographs, while I used the method of content analysis of 136 photographs for the second half of the twentieth century. According to the analysis of photographs, first birthday's costume for girls dressed up was more different than those for boys. But first birthday's costume items for boys were more than those for girls. Generally first birthday's costume consists of Bokkon Jeonbok Jeogori(Sackdong) and Baji for boy's, Chima and SackdongJeogori for girl's. Because the meanings and look of Hogun, Durumagi, Sagusam, Busun and Baeza are good, those items might be to used for first birthday's costume in the future. To establish better first birthday's culture and costume in Korea, it is important to educate people involved in related business for traditional costume. Because most of first birthday's costume are usually borrowed for photographs. Also item and design for the first birthday's costume should be studied in order to improve traditional cultural products.

• Fashion & Textile Research Journal
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• v.21 no.1
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• pp.13-26
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• 2019

In this study, Western-style first birthday clothing for girls from online shopping malls was explored. Specifically, clothing types, forms, colors, textiles, prints/patterns, and trimmings were examined. Using the keyword dol bok (meaning "first birthday clothing") and the search engines Naver and Daum, online shopping malls that sell or rent Western-style first birthday clothing for girls were found. From 15 online shopping malls, 317 dresses, 76 outers, and 69 bonnets were analyzed. The one-piece dress was the main item of Western-style first birthday clothing for girls. Most first birthday dresses were white or ivory in terms of color; other common features were the bell silhouette, a high waistline, a midi- or knee-length skirt with multiple layers, and bow trimming. The upper bodices of dresses featured round necklines without collars and sleeves, and the main textiles used for dresses were satin, lace, organza, and tulle. Two main types of outers were jackets and capes. Most outers were white or ivory and waist-length or shorter, with elbow-length or longer sleeves. Outers were typically made of fur, satin, and lace. Most bonnets were also white or ivory in color, made of satin and lace, and decorated with ribbon ties and frills/ruffles. Because a precedent study indicates that a monochromatic color scheme was the least favorite and that consumers want a proper fit and length-adjustable design, conclusions of this study point to the need for color diversification; color combinations for two-piece dresses, outers, and accessories; and lacing or shoulder snaps instead of zippers.

• Journal of the Korea Fashion and Costume Design Association
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• v.16 no.3
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• pp.33-48
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• 2014

Based on the advent and dissemination of new developments concerning information & telecommunications technology, web services have brought new paradigms into society, thus facilitating the birth and evolution of various service industries to society as a whole. This study is aimed at investigating the expansion of the first Birthday party culture and design examples of the first Birthday partywear appearing in social media, through an inquiry into the communication functions inherent in social media. Also, the development of the first Birthday partywear designs for women aged 20 to 30 years was accomplished by categorically analyzing design characteristics in preferred fashion styles uploaded and shared within online childcare communities. First, it can be concluded that due to the bidirectional flow of information between corporations and consumers occurring from the expansion of social media, the entire structure of the market is undergoing great changes. Next, the need for the supply of professionalized the first Birthday partywear can be proved by the influx of party planners and caterers into this new industry. Third, Through a categorical analysis of these 523 photos, elegance style was the most preferred while classic and romantic styles followed. Last of all, 5 pieces of partywear reflecting contemporary consumer lifestyles which focus on 'enjoying one's own life' were created under the concept of 'Romantic chic'. The created designs aim to present a style which follows the predominant trend of elegance, classic and romantic, whilst keeping sensitivity in moderation. In this context, this study has aimed to present fundamental research data in the field of online the first Birthday partywear, through the development of the first Birthday partywear design based on the first Birthday party consumer characteristics gleaned from various forms of social media.

• Journal of the Korean Society of Costume
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• v.63 no.3
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• pp.110-123
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• 2013

The purpose of this study is to analyze the first birthday Hanboks on Internet shopping malls and to find the reason why the costume has various types. From April to May 2012, first birthday costumes were sold on 154 Internet shopping mall sites. On 48 of the shopping malls, traditional Hanboks were sold, on 33 of the shopping malls, fusion Hanboks were sold, and on 73 of the shopping malls, Western formal wear was sold. The percentage of the Hanboks and Western costumes for the first birthday was almost the same. Boys costumes in the traditional Hanbok consisted of 'Magoja, Joggi, Jeogori, and Baji" or 'Baeja, Jeogori, and Baji" with Jeonbok or Sagyusam. Boys' headgear consisted of Bokgun and Hogun. Girls' costumes in the traditional Hanbok consisted of 'Jeogori, Chima' or 'Dangui, Chima or Seuranchima'. Girls' headgear was Gulle, Jobawui, and Baessidaenggi. Boys' costumes in the fusion Hanbok consisted of 'Jeogori, Baji, and Wanggunmo' which is different from the traditional Hanbok in materials, colors, and parts of construction. Girls' costumes in the fusion Hanbok could be divided into 3 different types; a modified traditional skirt, Chima, 'Chima and Jeogori" with new materials and colors, and Western dress with traditional materials. The first birthday Hanboks on the Internet shopping malls are simple and convenient compared to the traditional ones. Furthermore, parts of the costumes are influenced by some popular historical dramas. One of the reasons why the costumes have changed is because the customers have few experiences about traditional Korean costumes and their interests have been affected by the modern media.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.140-149
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• 2007

This study investigated the thoughts of undergraduate students in Seoul about the birth rites and wedding ceremony and their foods. Among 524 students who were surveyed, 299 students answered that the meaning of the first birthday rites was for special memory, followed by the child's future and family's harmonies. 248 desired birth rites to remain unchanged and 150 desired extravagance and waste to be reduced. Regarding wedding ceremony, 328 answered that changes are necessary in wedding ceremony gifts. Next, process in wedding ceremony and bridegroom's gift box should be changed, Most of the students didn't know clearly the foods of the one hundredth birthday and the first birthday; nevertheless they considered the birth rites to be necessary. Regarding wedding ceremony, half of the students knew the process and half didn't. Two hundred students answered they knew ordinarily about the foods of wedding ceremony. There were no significant differences in hometown about foods of wedding ceremony. In parent's religions, there were no differences about gifts & foods offered by the bride. The Buddhist students knew well about the birth rites' foods and considered birth rites to be necessary. The correlation of parents' work and student's major and passage rites showed that professional parents knew well about birth rites' foods but religious believers didn't know well. Students majoring in natural science were not concerned with birth rites and thought that they were unnecessary and they didn't know about wedding ceremony process and foods. Knowledge about birth rites increased with increasing number of siblings. Large families were interested in birth rites and knew well about the wedding process, wedding ceremony foods and gift & foods offered by the bride.

• Korean Journal of Breeding Science
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• v.43 no.3
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• pp.210-213
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• 2011

A dark pink semi-double freesia (Freesia hybrida Hort.) 'Happy Birthday' was bred from a cross between 'Pink Jewel', F1 progeny of 'Michelle' and 'Rossini' as a female and 'White Lace' as a male parent. Test for the growth vigor and flowering characteristic were conducted from 2002 to 2007. A new variety 'Happy Birthday' has semi-double flower type with dark pink color (RHS color chart #RP66C). It has multiple flowers, distinctive flower shape, upright leaves and also stalks. The average yield of this variety 'Happy Birthday' counted over 6.7 stems per plant per season in the standard greenhouse cultivation method. It has also good production of cormlets, vigorous growth. A new variety 'Happy Birthday' is suitable for the greenhouse conditions during winter season in Korea.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.344-354
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• 2008

The traditional ritual foods of Korea have developed with for many years, and differ by locality, family customs and religious characteristics. In an efforts to establish the database on that addresses the difficult issue of a classification system for traditional Korean foods, we have conducted a survey of a traditional Korean ritual foods. In the database, typical 10 rites are represented, covering birth to death, these are birth, the hundredth day after birth, the first birthday, the commemoration of finishing books(graduation), the coming of age ceremony, marriage, the birthday feast for an old man, the 60th wedding anniversary, the funeral, and the memorial service. For each rite, the appropriate traditional Korean foods are classified into 6 categories-main dishes, side dishes, tteok lyou, hangwa lyou, eumchung lyou and the others. Some of these have varied considerably with the passage of time, and some have since disappeared. This database provides a basis for generational transmission, preservation and development of traditional Korean ritual foods as one of the components traditional Korean culture.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.21-37
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• 1989

This paper studied what kind of foods were served how often in the table of the Royal family birthday parties by analyzing 18 sets of the Royal family birthday party menu with respect to the rank of Royal family for each season respectively among all the kinds of food menu of Chosun Dynasty. From this sudy a good representation of primary Royal King's birthday menu could be drown. The menu of the King was most in variety. And the King was served in the range of 46 to 74 kinds of food and its number of dishes varied 28 to 40, and the other royal family were served in the range of 19 to 44 kinds of foods and its number of dishes varied 15 to 26. The menu included variable dishes such as Yoomilkwa (fried cookies 油蜜果) 7, Gangjung 17 (fried rice cookies 姜?) 17, Dasik (mold cookies 茶食) 8, Suksilkwa (cooked fruits 熟實果) 1, Jungkwa (compoted fruit 正果) 1, Byung (rice cakes 餠) 25, Umchung (punch 飮淸) 4, Sengka (fresh fruits 生果) 21, Jusik (main meal 主食) 4, Chanpum (side dishes 饌品) 27, Jomipum (sauce, honey, mustard 調味品 ) 3.