• 인문언어
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• 제6권
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• pp.295-320
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• 2004

$\ulcorner$Xixiangji[West chamber]$\lrcorner$ is one of the most popular Chinese dramas which was first translated into Korean by Chung-hee Kim in 1811. $\ulcorner$Dongsanggi[East chamber]$\lrcorner$is a Korean drama which was written in Chinese by Ok Lee in 1791. It adopted the form of Chinese traditional drama, $\ulcorner$xixianji$\lrcorner$. 1 think theses are very interesting examples which show how we accepted Chinese dramas through translation or modification and created our own dramas in the past. 1 quoted their names in the title because it is thought that they can represent the direction of the stream of cultural exchange between two countries in the past. The direction has recently changed. Han stream[Korean cultural effect] has become very powerful in whole Asia in last 10 years. Cultural exchange between Korea and China has been very steady and popular over 2000 years before the 20th century We used to have cultural identity by using Chinese character and accept many of the cultural aspects from China. Now, we are trying to reestablish the relationship which has been cut off for about 50years. In this paper I tried to retrospect the results of cultural exchange in the past and argue about the problems we are now facing by examining interchange or acceptance of the Chinese drama including translations and theatrical performances. 1 also tried to suggest the diverse ways of mutual exchange to uplift the cultural level of two countries.

• 한국식생활문화학회지
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• 제32권2호
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• pp.99-110
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• 2017

Diffusion of innovation theories have been used to explain the adaptation process of Chinese college students to Korean food. This study examined and compared Korean food adaptation among Chinese college students in Gyeonggido and Daejeon. A total of 141 Chinese college students were surveyed from August 01 to November supported by the Chinese Students Association in Gyeonggido. The results show that the adaptation process of Chinese college students to Korean food was different between Gyeonggido and Daejeon. Chinese college students did not have many opportunities to learn about Korean food and search information about Korean food. The adaptation process of Chinese college students to Korean food was different by residential type and period. The adaptation process of Chinese college students in Gyeonggido to Korean food was composed of three factors: interest-reinvention-adoption, awareness, and evaluation-trial-adoption. Three factors of the adaptation process of Chinese college students in Daejeon to Korean food were awareness-evaluationtrial, adoption-reinvention-trial, and interest.

• 동아시아식생활학회지
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• 제17권2호
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• pp.258-265
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• 2007

The aim of this study was to analyze conflicting factors between Korean and Chinese Kitchen staff within the Chinese restaurants if hotels, and formulate a plan for resolving problems. A closed-end questionnaire was used for survey, which was conducted between 30 April 2005 and 4 June 2005. The survey was conducted among Koran and Chinese (China/Taiwan) cooking staff at Chinese restaurants within 5 star hotels located in Seoul, Korea. 231 questionnaires were distributed to the staff members, and the data collected and analyzed Form the results, Chinese staffs that have more cooking experience were found to be in higher positions and receive higher salaries. In addition, compared to Korean staff, the Chinese staff had fewer problems with conflicts from personnel adminstration, personnel adminstration, personal/psychological areas, benefits/rewards and relationship with their outlet manager. Conversely, Korean staff experience more disagreements in each conflict factor area than Chinese staff, implying there is a divergence between Korean and Chinese staff.

• Korean Journal of Acupuncture
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• 제36권4호
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• pp.252-263
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• 2019

Objectives : This research aimed to 1) analyze the true meanings of the chapter, 'Wigi Haeng (Wei Qi Xing), the movement of guard qi' in Youngchu (Ling Shu) from the point of view of ancient Chinese Astronomy, 2) calculate the speed of Wigi over 24 Chinese seasons, 3) analyze the true meaning of daytime and nighttime in the chapter. Methods : 1) The chapter 'Wigi Haeng' was analyzed using concepts of ancient Chinese astronomy, 2) the records of angular distances of 28 constellations in the Book of Han (Han Shu) were used to analyze the meanings, and 3) the records of lengths of daytime and nighttime in the Book of Hou Han (Hou Han Shu) were used to calculate the speed of Wigi. Results : 1) The author of the chapter 'Wigi Haeng' did not consider the irregularity in the angular distances of the 28 Chinese constellations (Su). 2) The commentary in the Huangjenaegyong Taeso (Huang Di Nei Jing Tai Su) about the constellations in the chapter is correct. 3) The speed of Wigi changes in daytime and nighttime depending on the seasons. 4) When the speed of Wigi increases in daytime, the speed in nighttime decreases, and vice versa. 5) The beginning of daytime in 'Wigi Haeng' is not the time of sunrise but the time of dawn (2.5 Gak before sunrise). The nighttime ends 2.5 Gak after sunset. Conclusions : 1) The chapter 'Wigi Haeng' demonstrates the ancient astronomical point of view on the universe and the movement of Wigi. The speed of Wigi is variable. 2) This chapter does not address the irregularity in the angular distances of the 28 Su. 3) More research is needed on the meaning of daytime and nighttime in 'Wigi Haeng'.

• 한국식생활문화학회지
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• 제32권3호
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• pp.215-226
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• 2017

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean-Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

• 비교문화연구
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• 제34권
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• pp.307-330
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• 2014

To avoid calamities, the Chinese use different euphemisms in various fields of occupation and region. There are a lot of linguistic taboos concerned with Xieyin that shows the special characteristic of chinese characters. If two characters are homophones and one of them is considered offensive or misfortune, the Chinese prefer to substitute another expression for them in the actual conversations. These substitutes are called euphemisms. As an combined expression of psychological insecurity and language, euphemisms were not only used in the past, but also now they are still in common use. Although some of the chinese euphemisms are not used anymore nowadays, some of them are still used. There are a large number of chinese euphemisms in common use, but some special ones are used in particular fields only. This article focused on the linguistic taboos in some special fields like different regions, occupations and some others related with calamities, and tried to make a distinction from other previous studies. Language reflects culture and euphemism is a mirror of culture. The study of chinese linguistic taboos and euphemisms is expected to be some help to understand the chinese customs and linguistic features.

• Bulletin of the Korean Chemical Society
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• 제35권1호
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• pp.117-122
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• 2014

As a Chinese herbal medicine used in East Asia for thousands years, Cortex Magnoliae Officinalis (CMO) was observed to possess a protective effect against OH-induced DNA damage in the study. To explore the mechanism, the antioxidant effects and chemical contents of five CMO extracts were determined by various methods. On the basis of mechanistic analysis, and correlation analysis between antioxidant effects & chemical contents, it can be concluded that CMO exhibits a protective effect against OH-induced DNA damage, and the effect can be attributed to the existence of phenolic compounds, especially magnolol and honokiol. They exert the protective effect via antioxidant mechanism which may be mediated via hydrogen atom transfer (HAT) and/or sequential electron proton transfer (SEPT). In the process, the phenolic-OH moiety in phenylpropanoids is oxidized to the stable quinine-like form and the stability of quinine-like can be ultimately responsible for the antioxidant.

• 비교문화연구
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• 제31권
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• pp.415-438
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• 2013

This paper explores how to teach Chinese, using multi-media resources such as Chinese dramas and focusing on one of Jin Yong's dramas, The Return of the Condor Heroes. The purpose of this study is to develop teaching methodologies for university students learning Chinese through drama to integrate language skills: enhancing communicative competence and understanding Chinese cultures. First, the overview of previous studies provides several cases of foreign language education using drama. Teaching Chinese through drama can be an integrative education because students can develop their communicative competence as well as understand the cultures of the target language. In other words, the contexts of drama may offer rich sources of the history of China, Han Chinese ethnocentrism, and knowledge of Chinese literature as well as geography. Second, this study applies the principles of Tomlinson (2010) for materials development in language teaching into the case of Chinese drama. It concentrates on Jin Yong's The Return of the Condor Heroes that the author has used in the Chinese language courses for three years. It examines the characteristics of the drama for developing effective ways of teaching and learning Chinese language and culture. Furthermore, it discusses the impact of using drama on changes in students' pervasive perceptions about unnecessity of Chinese classical literature. Third, this paper presents some sample lessons which may help teachers to develop understanding of how to organize lessons through drama. Finally, it illustrates university students' opinions about using drama to learn Chinese.

• Asian Pacific Journal of Cancer Prevention
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• 제14권3호
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• pp.1687-1689
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• 2013

We performed a case-control study to investigate whether SNPs of CHIP might affect the development of IA in Chinese Han nationality. We believe we are the first to have screened IA patients for mutations in the CHIP gene to determine the association with these variants. The study group comprised 224 Chinese Han nationality patients with at least one intracranial aneurysm and 238 unrelated healthy Han nationality controls. Genomic DNA was isolated from blood leukocytes. The entire coding regions of CHIP were genotyped by PCR amplification and DNA sequencing. Differences in genotype and allele frequencies between patients and controls were tested by the chi-square method. Genotype and allele frequencies of the SNP rs116166850 was demonstrated to be in Hardy-Weinberg equilibrium. No significant difference in genotype or allele frequencies between case and control groups was detected at the SNP. Our data do not support the hypothesis of a major role for the CHIP gene in IA development in the Chinese Han population.

• 한국자기학회:학술대회 개요집
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• 한국자기학회 2005년도 동계학술연구발표회 및 2차 아시안포럼
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• pp.8-9
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• 2005