• Environmental Engineering Research
• /
• v.19 no.2
• /
• pp.131-138
• /
• 2014

The inconvenient truth of sustainable public squat toilet culture varies among nationalities. This culture may be comfortable to the people of China, yet uncomfortable to the non-Chinese, according to the adequate environmental management in Yanbian Korean Autonomous Prefecture (YKAP), northern China. We conducted a series of field surveys and individual interviews (Chinese n = 1,000 and non-Chinese [foreign visitors] n = 100) on several aspects of the public squat toilet: structural properties, waste disposal methods, important factors, and overall satisfaction level. The significant factors in response to the public squat toilets were cleanliness, odor, toilet paper, temperature, soap, other facilities, and presence of cubicles. These factors should be policy priorities of the local government. In addition, 66.2% of Chinese and 91% of foreign visitors desired type E toilets (two full-high partition walls and a door). The results illustrate the nature of a sustainable and beautiful approach to the culturally and environmentally sound management of various types of public squat toilet in YKAP. The government needs to focus on the future-oriented and excreta treatment management of the sustainable toilet culture for residents and visitors of YKAP.

• International Journal of Advanced Culture Technology
• /
• v.11 no.3
• /
• pp.172-181
• /
• 2023

Dunhuang murals are one of the most outstanding achievements in the art of traditional grotto painting in China, and are known as a "Wall Museum". As a representative of the heyday of Dunhuang murals, an in-depth exploration of Dunhuang murals from the perspective of color will help researchers understand the laws and connotations of color in Dunhuang murals during the Tang Dynasty and fully grasp the art of Dunhuang murals. The color system of the traditional Chinese "Five colors" concept expresses the cultural attributes and emotions of the Chinese people and has distinctive national characteristics. This thesis provides a theoretical grasp of the traditional Chinese "Five colors" view of color system, the Dunhuang murals of the Tang Dynasty, and the color configuration of the color composition principles, and uses the modern design principles of color composition to conduct an in-depth analysis of the configuration of the Dunhuang murals' use of color. Explore the unique characteristics of Tang Dynasty Dunhuang murals, and help modern designers master richer color application techniques by learning from and studying the harmonious patterns of Dunhuang murals to provide a new path for the dissemination of excellent Chinese traditional culture.

• International journal of advanced smart convergence
• /
• v.12 no.2
• /
• pp.102-107
• /
• 2023

Chinese shadow puppetry is an ancient form of drama with a long history. Known as the "mother of Chinese folk opera", it has rich cultural connotations and artistic value. At the same time, as a classic video game genre, side-scrolling games have many loyal fans around the world. However, in recent years, some previous entertainment cultures such as shadow puppetry are slowly disappearing. In contrast, video games play an increasingly important role in people's entertainment. Combining Chinese traditional culture with video games can be a great way to promote the preservation of these cultures. By making traditional culture more accessible and engaging, developers can help to ensure that these cultures continue to be enjoyed by future generations.The side-scrolling game is a classic game type, and it has many similarities with shadow puppetry. This paper will analyze the similarities and differences between Chinese shadow puppetry and horizontal version games, and try to explore how to organically integrate the two, so as to promote the inheritance and development of traditional culture, and promote cultural innovation and the development of creative industries.

• Journal of the Korean Society of Food Culture
• /
• v.15 no.5
• /
• pp.368-378
• /
• 2000

This study was conducted to assess dietary intake and quality obtained by 24-hour recall method between Korean-Chinese in Yanbian, China(Korean-Chinese) and Koreans in Kuri, Korea(Koreans). The subjects consisted of 730 Korean-Chinese and 696 Koreans. Mean daily energy intake of Korean-Chinese was 1,788kcal and that of Korean was 1,844kcal. Proportions of energy intake from carbohydrate, fat, and protein were 62.6: 16.9: 14.2 for Korean-Chinese and 65.4: 16.3: 14.4 for Koreans. Nutrient intake levels of Koreans were higher than those of Korean-chinese in most nutrients. Calcium and vitamin $B_2$ intakes as percent of Korean RDA were less than 60% in Korean-Chinese. Koreans consumed calcium and vitamin A in the level less than 80% of Korean RDA. Iron intake level of Korean females was less than 75% of Korean RDA. Korean-Chinese consumed 90.4% of food from plant origin, and Koreans consumed 82.5% of food from plant origin. Mean dietary diversity score(DDS) of Korean-Chinese, $3.00{\pm}0.39$, was significantly lower than that of Koreans, $3.73{\pm}0.76(p<0.05)$. Mean dietary variety score(DVS) of Korean-Chinese, 13.6, was significantly lower than that of Koreans, 20.1(p<0.001). According to these results, some adults in the both Korean-Chinese and Koreans did not consume enough nutrients, especially calcium and vitamin $B_2$ intake for Korean-Chinese and calcium and vitamin A intake for Koreans. Dietary qualities of Korean-Chinese subjects and Korean females were not adequate. In the future, further research to promote dietary quality of Koreans including Korean-Chinese must consider the results of this study.

• Journal of the Korean Society of Food Culture
• /
• v.18 no.4
• /
• pp.346-355
• /
• 2003

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.2
• /
• pp.176-183
• /
• 2019

This study examined the state of awareness, consumption, and purchasing behavior of Kimchi among Chinese adults in Beijing and Shanghai. Two-hundred Chinese individuals in Beijing and Shanghai were included as study subjects. The subjects selected "good Kimchi for Chinese taste" as excellent Kimchi; however, only 13% of the subjects selected "Kimchi from Korea is excellent." The first sites of Kimchi consumption in China included "home" (59.0%) and "restaurants" (40.0%) in Beijing and "restaurants" (57.0%) and "home" (32.0%) in Shanghai. Chinese people primarily purchase 400g pouches of Kimchi more than once a month, and the average price of Kimchi is RMB 12.59 in Beijing and RMB 18.32 in Shanghai. These results suggest that the interest in Kimchi varieties and the countries producing it differ among Chinese consumers depending on the region. Therefore, a sensory evaluation of Kimchi is essential to determine the preferred flavor of Kimchi among Chinese individuals and to promote the consumption of traditional Korean Kimchi.

• The Research Journal of the Costume Culture
• /
• v.29 no.2
• /
• pp.222-239
• /
• 2021

In this study, six mainland Chinese designer brands-Xander Zhou, Sankuanz, Sean Suen, Feng Chen Wang, Pronounce, and Angel Chen-were selected that had their works presented at both Chinese and global fashion shows between 2016 and 2021. By analyzing the design characteristics of each brand, it is possible to understand the style characteristics and trends of Chinese menswear designs. A case study approach was adopted utilizing literature data, whereby 1663 photos were collected from the fashion information website POP (www.pop-fashion.com). Changes in Chinese men's image and the menswear market were identified. The design characteristics of modern Chinese menswear are as follows. First, the results from analyzing the target brands show that each brand has a distinct personality. Compared with the traditional or formal style, urban casual and sports styles (based on street style) account for a larger proportion. Second, the boundaries between different styles are becoming ambiguous, and contrasting styles are harmoniously expressed by breaking down boundaries through changes and combinations of colors, materials, and details. Third, after examining the overall trend, 2018 was a watershed point, after which the design trend has changed from either conservative or exaggerated to a practical and everyday style, demonstrating a genderless trend.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.1
• /
• pp.17-30
• /
• 2006

This survey was conducted to find out the familiarity and preference of Chinese residing in Korea on Korean food. They were composed of Chinese students studying in Korea and Chinese staffs working at the Chinese Embassy in Seoul. About 65.60% of the respondents liked Korean food while 28.00% disliked it. The reason for liking Korean food was its taste. The frequency of having Korean food a week was 46.80%, which meant Chinese had Korean food quite often. Their interest in Korean food was derived from their own personal taste and food programs of mass communication media. The most familiar food was kimchi (90.40%), followed by bulgogi (89.60%), samketang, chicken stew with ginseng (75.60%) and bibimbap, rice with vegetables (74.80%). The the most favored dish was bulgogi (64.40%), which showed that bulgogi was the most representative dish to them among Korean dishes. The area where Korean food needed innovation, Chinese pointed out, was some changes in cooking. That is, traditional Korean food needs, although maintaining its original tastes, to change its preparation of spices catering to foreigners' taste.

• The Journal of the Convergence on Culture Technology
• /
• v.6 no.3
• /
• pp.27-32
• /
• 2020

This study analyzed the influence of the format import of Korean entertainment programs on the Chinese broadcasting industry. To this end, an in-depth interview was conducted with the production staff of Chinese broadcasting stations. As a result of the analysis of this study, it was found that the format and production method of Chinese entertainment programs began to change from the time the format of Korean entertainment programs was imported.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.5
• /
• pp.492-503
• /
• 2001

The purpose of this study was to compare nutritional intakes of college students in Seoul and Yanbian by ethnic : Korean, Korean-Chinese, Chinese. The questionnaire were applied to individual interviewing method. Statisticai data analysis was completed by SAS 8.0 package program for t-test, ANOVA and multiple comparison. The results of this study were as follows. Average energy intake per day was high in Korean-Chinese. Nutrient Adequacy Ratio(NAR) was highest in iron and lowest in zinc. Mean Adequacy Ratio(MAR) score was $0.68{\sim}0.85$ for each group. The indexes of nutritional quality(INQ) were over 1.0 for most nutrients except 0.41 of zinc and 0.76 of calcium. Average energy intake ranked high in Korean-Chinese, Korean and Chinese.