• Cross-Cultural Studies
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• v.27
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• pp.435-470
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• 2012

This paper aims to examine directives and its adjacency pair directives-responses in the Chinese textbook Hanyu Kouyu from the speech act theory, and give some suggestions for Chinese speaking instruction. For analysis of directives, it is important to consider context surrounding it at first. Context includes space for speaking, person who speak with, adjacent speech act, etc., so this paper considers context firstly before explaining directives and discusses how each element of context effects interpretation of its meaning. From the politeness perspective, directives and rejection as one of the responses are easy to be FTAs(face-threatening acts) fundamentally, so they are required to have some strategies for minimizing the threat, and it is found that there are strategies for positive face and negative face in the textbook. In the textbook, it is also examined that directives-responses contribute for interlocutor to accomplish social acts, for example, negotiating, insisting, maintaining, making alternative ideas, etc.

• Cross-Cultural Studies
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• v.29
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• pp.413-452
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• 2012

The purpose of this study is to examine and apply Blended Learning to Chinese reading class and give some suggestions for Chinese reading class for realizing the interactive model for reading. For learner's improvement in Chinese reading level, various teaching methods need to be applied to Chinese reading class. Among teaching methods, this article tried to apply Blened Learning in terms of interaction, because Blended Learning can follow the general trend that all of people use laptop, smartphone, etc., and also can be contribution to reading as performance in foreign language learning. As a result, Blended Learning can make learner prepare class for giving online contents, and can make teacher and learner have more chances of interaction in class for improving reading competence.

• Cross-Cultural Studies
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• v.28
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• pp.141-161
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• 2012

Abusive language used by college students reflects current social attitudes and values. Adopting a comparative and cross-cultural perspective, this study examines the frequency and perceived severity of abusive language in English and Mandarin Chinese. Because abusive language often includes sexual connotations, this paper employs a particular concentration on sexism. Gender differences in the use of abusive language illustrate a male bias across cultures.

• The Research Journal of the Costume Culture
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• v.7 no.3
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• pp.108-120
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• 1999

This research analyzes characterization and classification of body types for the Chinese women with body measurement values. The measurement has gauged in 1999 in Beijing Institute of Clothing Technology in China. 100 women of the Chinese college women aged 17 and 24 in China were measured for this research. In the results of frequency analysis, the tall of Chinese women were 158.37㎝ and also has less than 150㎝ high, and has thick under bust circumference, and has a group of more than 18㎝ for width of nipple. In the results of factor analysis, Factor 1 represented the degree of abesity, while factor 2 indicated the stature and the arm length. The body types are classified into five types by cluster analysis. The stature and weight varied according to types, leading to a classification focusing on the body size determined by stature and weight factors.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.531-548
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• 1997

This study was conducted to investigate the standardization of kimchi and related products. There are about 339 kinds of kimchi and related products in Korea. Half of those various kimchi was 50% of the total products, and the other groups are in the order of Jangachi (high salted vegetable pickles, Saengchae (a salad type kimchi), Kakduki(reddish kimchi), Keotjulyi(nonfemented kimchi), Pickles, Seobakji (kimchi based on raddish, fish and other ingredients) and Shickgae (lactic fermented fish products). About 200 ingredients (chinese cabbage, raddish, cucumber, other vegetables, fruits, seaweeds, fish, meat etc.) were used for those products. Tongbaechu kimchi (whole headded chinese cabbage kimchi) and Possam kimchi (wraped kimchi with chinese cabbage leaves) were made by about 30 ingredients, respectively. Kakduki, Oyster-kakduki, Chonkak kimchi (kimchi based on small raddish with leaves) and Tongchimi (raddish kimchi with brine soup) were made by raddish and more than 10 ingredients, but the subsidiary ingerdients were less than that of chinese cabbage kimchi. Other products such as Yulmu kimchi and Oisobaki (a cucmber kimchi) were also dicussed.

• The Research Journal of the Costume Culture
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• v.9 no.3
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• pp.532-536
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• 2001

This study is concerned with the textile related terminologies of the Chosun period. The purpose of this study was to trace and to examine some textile related terms such as goro, mooruwi, modan, shiok, jal, gaam, and chien. These words were examined and analyzed in terms of the origins, meanings, and neighbouring languages. The results of this research can be summarized as follows: The results of this study revealed that the word goro of the Chosun period was derived from the Chinese ku lo 羅 or (Equations. See Full-text). Korean goro or goroi is a transliteration of the Chinese moolo 霧羅. The word modan 帽緞 was a kind of rich silk fabric. Manchurian kamku 帽緞 was derived from Arabic word kamkha. The word shiok, shiok, shiuk, shiurk, or shiu 시으 means felt in Korean. Similar words to Korean shiok was found in Afro-Asiatic family such as Egyptian, Hebrew, and Assyrians. Egyptian shiu means a seep or a goat. The word jal meaning black sable was found was originated in the Chinese tzuerl 子兒皮, black sable. The word Korean gaam 가암, 가음, was similar to Mongorian k∂m meaning a material. Also Iraq-Arabian xaam meaning raw, unworked, unprocessed, had the same meaning as the Korean gaam. Xaam and gaam have almost the same phonetical sounds. The Korean gaam was derived from the xaam of Iraq-Arabian. Korean chien meaning cloth was derived from the Chinese chyan or chien (Equations. See Full-text).

• Journal of Plant Biotechnology
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• v.6 no.2
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• pp.103-106
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• 2004

Plantlet regeneration from the shoot apex was studied in three different genotypes of the chinese yam (Dioscorea opposita Thunb) cv. Jnagma and Danma, Dunggunma. The effects of plant growth regulators and inorganic salts concentration of the culture medium on bud induction and shoot growth were examined. The combinations of 0.2 mg/L BAP + 0.2mg/L kinetin, 0.01mg/L NAA + 0.2 mg/L kinetin and a single treatment of 0.2mg/L BAP were equally effective for bud and shoot formation from the shoot apices in the three cultivars. Auxin (2,4-D, NAA) treatment enhanced calli formation from the cultured apices. Also, the shoot apices of the cv. Dunggunma produced more callus and buds on the culture medium (MS) containing 0.05mg/L NAA and 0.5-1.0mg/L SAP. Lower salt strength of medium inhibited shoot elongation but did not have much effect on the shoot and bud induction from the shoot apices. These results will be useful to obtain disease-free plants of the Chinese yam.

• THE INTERNATIONAL COMMERCE & LAW REVIEW
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• v.66
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• pp.191-218
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• 2015

This research is, first of all, a theoretical study concerning 'conflict.' Only then, we could obtain ways in which we manage and resolve various problems arising from conflicts in business between Korean and Chinese companies. In doing this, we also tried to grasp cultural characteristics, or factors, in Chinese ways of carrying out negotiations that lead to conflicts with us. On the basis of these preliminary considerations, we developed practical techniques of conflict management and types of negotiation strategy. We thereby could suggest broader strategic implications for better performance in international business. Concretely, this research investigates techniques of conflict management and types of negotiation strategy. For such techniques and types, we suggest, (1) Sharing technique or reconciliatory compromising negotiation and its compromise strategy, (2) collaborative technique or cooperative negotiation and its win-win strategy, (3) competitive technique or competitive negotiation and its profit-seeking attack strategy, (4) accommodative technique or receptive negotiation and its relation-maintaining yield strategy, (5) avoidant technique or evasive negotiation and its indifference-showing avoidance strategy. This research contributes to promote understanding on negotiation culture of chinese corporate. and we provide the guideline of the conflict management and the insight for the efficiency strategy of chinese business negotiation. But, empirical data and statistical examinations should be added to our present research for the future prospective ones.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.113-119
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• 2011

The purpose of this study was to survey Chinese university or college students' preference for and satisfaction with Korean food in the Daegu and Gyeongbuk areas. A questionnaire developed from literature review included a series of questions about Korean food that included preference, satisfaction, product quality, and customer satisfaction. We analyzed 240 valid responses. Statistical analyses, including frequence, IPA, factor analysis, and regression were performed using SPSS software. Of the 41 kinds of Korean food included, the students' average preference was 3.24 and satisfaction was 3.23 on a 5-point scale. The students questioned preferred Bulgogi (3.99), Galbigui (3.92), Galbitang (3.88), Galbizzim (3.87), and Samgyeopsal (3.86) to other Korean foods. With regard to satisfaction, Bulgogi (3.94) was chosen by Chinese students as the most satisfying Korean food, followed by Galbitang (3.80) and Galbigui (3.80). The perceived quality of the Korean food also had a significant influence on customer satisfaction.

• The International Journal of Costume Culture
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• v.2 no.1
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• pp.43-53
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• 1999

The research analyzs characteristics of body types for the Chineses women based on the different life style and to compare the differences of body type with Korean women. The measurement had took in Beijing and Seoul in 1999. As a result of comparing Chinese and Korean women'body measurements, it was found that Chinese women are shorter and obser than Korean women. Besides, chinese arms and upper body are shorter, and their body is thicker compared with their relatively flat chest. After all, Cheinese women'chests are more voluminous, while their shoulders are drooped more, although their shoulder size is almost as same as Korean women'. By used factor analysis, 8 factors were extracted from body measurements : body obesity, vertical body size, ankle and knee sizes, head size, front upper body length, shoulder size, form and size of neck and upper chest, drooping of shoulders, and size of hip. It was found that Chinese college women are obser with larger vertical body length and front upper body length. And their shoulders are more drooped with larger hip. But two nations'female students did not show any differences in the sizes of ankles, knees, head and shoulders.