• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.415-423
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• 1990

'The Joobang' is a cooking book written purely in Korean which came from a Mr. Lee. It is unknown when and by whom this book was written, but it is inferred from red pepper mentioned in this book and from Korean-writting type that the book was written around in the mid-nineteenth century. The contents of 'the Joobang' consist of thirty seven items in all : sixteen items of rice alcoholics, five side dishes, eleven Tucks(rice cakes) and Guaja(cookies) and five processed materials. Cereals for making rice alcoholics were regular rice and sticky rice. In the first brew, rice alcoholics is made all from regular rice, and in the second brew, fifty six percent of regular rice and forty four percent of sticky rice was made use of. For five items of alcoholics forming 31.3% of alcoholics, flour was added, in which case the proportion of leaven to cereals was lower. There were four types of processing cereals in brewing rice alcoholics Jee-ae-bop(steamed rice, 60.9%), thick gruel with cereals ground and completely cooked(8.7%), thick gruel with cereals ground and half cooked (26.1%) and GooMung Tuck(doughnut-shaped rice cake, 4.3%). The comparison of the materials for brewing rice alcoholics and of the types of processing cereals presented in the seven cooking books purely in Korean(Umsik Deemeebang, JoobangMoon, Umsikbo, Sool-mandununbop, Kyuhap chongseo. The Kims' Joobangmoon and The Lee's Umsikbup) showed us the following facts ; Yihwajoo (rice alcoholics brewed around the blooming time of pear trees) and Kwahajoo(rice alcoholics which passed the summed time) were most often introduced and commonest, and the materials for brewing and the types of processing little changed over times. The materials for side dishes were all animal food, and vegetable food was little used for side dishes. Red pepper was used for seasoning. It is a problem of Korean traditional cooking that there were no units of measuring for side dishes. The main materials for Tuck(rice cakes) and Guaja(cookies) were sticky rice, regular rice and honey. There was a variety of terms for the process, from which we can see that the procedures of making Tuck(rice cakes) and Guaja(cookies) were very complicate. Processed materials were chiefly made of sticky rice and the material of firewood(oak trees) and the strength of fire(fire burning vigorously and fire turning to ashes) were described.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.525-535
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• 2008

This survey was conducted to assess dining-out behaviors and menu preferences of university students in the Seoul area. The results were as follows: 1. 65.2% ate out rarely for breakfast and 73.1% ate out frequently for lunch, whereas 20.9% occasionally ate out for lunch. The frequency of dining out for breakfast was influenced by age, gender, and major but the frequency of dining out for lunch was significantly correlated with age(P < 0.01). 79.2% of females dined out frequently, but 62.3% of males reported doing so(P < 0.001). 65.2% ate out frequently for dinner and 31.6% did so occasionally. 34.2% dined out frequently for snacks, and 53.5% did so occasionally. 2. Factors to consider in dining out were as follows: taste > preference > price > persuasion > nutrition. The motivations for dining out were as follows: convenience > favorite food > difficult to prepare lunch box > difficult to carry lunch box > habit. This factor was correlated significantly with age(P < 0.05) and residence type(P < 0.001). Problems with dining out were listed as follows: unbalanced nutrition > price > sanitation > variety of menu > taste. This factor was correlated significantly with age(P < 0.05), alcoholic beverage use(P < 0.01) and smoking(P < 0.01). 3. Foods selected for meals when dining out were as follows: Korean style > Western > Japanese > noodles > Chinese. The expense(in won) of dining out for lunch was as follows: 3,000${\sim}$5,000 > 2,000${\sim}$3,000 > over 5,000 > under 2000. Problems to be corrected in Korean-style food were as follows: variety of menu > price > using personal dish. 4. Korean foods preferred in each cooking style when dining out were as follows: beef rib > kimchi-jjigae > bulgogi > doenjang-jjigae > bibimbab. Chinese foods selected were as follows: tangsuyuk > jajang myeon > jjambbong > gganpunggi > bokeumbab. Preferred Western foods were as follows: spaghetti > steak > pork cutlet > pizza > ribs > chicken. Preferred Japanese foods in meals when dining out were as follows: sushi > hoe > udong > pork cutlet > soba. Preferred noodle foods selected when dining out were as follows: ddukboki > ramyeon > mandu > guksu > sundae > gimbab >. Preferred baked foods for dining out were as follows: cake > pizza > loaf bread > baguette > sandwich > hamburger > doughnut > cream bread.

• Journal of the Korean Geographical Society
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• v.48 no.6
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• pp.856-878
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• 2013

This paper examines the recent changes of urban center in metropolis in terms of land use. Jung-Gu, Daegu City is analyzed for a case study, and publicly notified individual land price data of 2000 and 2011 are used as analysis materials. The analyzing results show that a lot of residential land uses diminished in urban center, but residential function is still significant despite such decrease. Commercial land uses also decreased. Office land uses increased, but the increase is insignificant. On the contrary, unused or miscellaneously used land increased considerably. The phenomena implicate that land uses in the urban center are not positive under the influence of inner city decline. Overall, more land use changes occurred in the frame than in the core of urban center. That is, land uses in the core is more stable than them in the frame. However, decreasing commercial land uses in the core is noticeable, comparing to the frame. Mixed land uses for residence and commerce are most deconcentrated and office land uses most concentrated. Mean center point and standard deviation distance of land uses did not change significantly from 2000 to 2011, despite considerable change of land uses. The finding reveals that land use changes are widely occurring in urban center.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.83-94
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• 1989

A secondary survey was conducted of 503 customers, to investigate eating out behaviours at five fast food restaurants of Youido apartment compound in Seoul, in April of 1988. The results are summarized as follows: The majority, 84% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. In contrast to the previous survey of 1986, in which no elderly customers were found, a small number of elderly customers were observed in this study. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent: 'convenient', 'allows for companionship', 'the pleasant place to eat', 'dining equipment and tableware are hygienic', 'to be able to stay as long as I want', and 'foods rapidly served'. Only 24.2% of the customers purchased the fast foods for a full meal, 38.3% purchased the foods for snacking, and others purchased ice cream only or drink only. The majority of the customers ate the purchased foods at the fast food restaurants. However, a limited number of female customers preferred to take the packed fast foods to their homes. Taste preference was a major factor in food selection from available menu items, among the younger customers; whereas customers over 30 years old were concerned with nutritive balance. Fried chicken, pizza, rolled rice with laver, ice cream, and juice were high on the list of liked foods; in contrast, lower preference was for fish burger, doughnut, spaghetti, Chajang noodles and chili beans. The survey discovered that the preference for fried chicken, pizza, and salad had increased compared to the previous survey of 1986. Preference by food nationality was highest for Korean food, then Western food, Chinese food, and Japanese food, in that order. Customers offered suggestions for better fast food service, such as lowering the price; greater variety in the menu; developing fast foods from the traditional Korean foods; and increasing the proportion of vegetables and fruits on the fast food menu. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malt drink and persimmon punch, as well as mungbean pan cakes and sweet- spicy rice noodles (docbokki), as fast foods.

• The Korean Journal of Mycology
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• v.18 no.4
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• pp.203-208
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• 1990

Sexual reproductive structure of Phytophthora capsici in vitro was round shape with thick wall and $24.4\;{\mu}m$ of diameter ranging $20-32.5\;{\mu}m$. Oogonium was $26.7\;{\mu}m$ $(21-37.5\;{\mu}m$) and $6.5-{\times}5.4m$ $(6-8{\times}5-6{\mu}m)$ for antheridium as doughnut shaped. Since mycelial contact of the paired cultures initiated right after inoculation, mycelial expansion phase was followed. Oospore morphogensis could be divided into the four phases for reproducing adult oospores. The optimum temperature for oospore reproduction was $20-24^{\circ}C$, whereas a retard trend for oospore formation was at the temperature above $25^{\circ}C$. Korean squash agar medium showed a higher oospore formation than the existing V-8 agar medium. Red pepper fruit agar medium was next. No oospore was reproduced on the red pepper leaf medium. Diurnal light with $1800{\pm}300$ and $800{\pm}300$ Lux showed rather retardation for oospore formation than dark conditions.

• Journal of Conservation Science
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• v.37 no.3
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• pp.232-244
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• 2021

This study examined the physical attributes and heat treatment characteristics of glass beads excavated from the Gimhae area, which is the location of Geumgwan Gaya. This enabled classification of surface characteristics of the beads based on the investigation of the color, size, and shape. The glass beads were classified into eight color systems, with purplish-blue beads as the representative color. Bead size was categorized into three types depending on the outer diameter and how it increased over time. Bead shapes were categorized as round, tubular, or doughnut-shaped based on the inner diameter and length, with round being the typical shape. According to the degree of heat treatment, there are three types of cross-section for glass beads that are manufactured by the drawing technique, most of which are the HT-III type. In addition, it is estimated that the heat treatment technology has more considerable effects than other methods. Through non-destructive analysis, the chemical composition was obtained and categorized as flux, stabilizer, and colorant. Analysis confirmed the presence of 63 and 9 pieces in the potash and soda glass groups, respectively. Overall findings from the study highlighted a correlation between the chemical composition and the external factors such as color, size, shape, and manufacturing technology of glass beads recovered from Geumgwan Gaya, revealing characteristics related to that time and region.

• Journal of the Korean Geotechnical Society
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• v.23 no.5
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• pp.111-129
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• 2007

The standard construction manual of the SDA(Separated Doughnut Auger) piling method was proposed so that the resisting capacity of the augered piles could work effectively. 405 dynamic pile load tests and 30 static pile load tests were performed for 265 test piles, which were installed by the SDA piling method in 33 sites in Korea. The results of the pile load tests showed that the end bearing capacity of the SDA augered piles depended on the property of various soil stratums and did not agree with ones estimated by the existing formula based on several standard design codes. On the basis of the pile load test results, four formulas were presented according to bearing stratums to estimate quantitatively the unit end bearing capacity of the SDA augered piles. The formulas for the unit end bearing capacity of piles on soils or weathered rocks were related to N-value given by SPT(Standard Penetration Test), while the unit end bearing capacity on bedrock was suggested to be more than 1500 $tf/m^2$. The presented formulas were compared with the existing formulas, which were presented by several standard design codes to design the augered piles. In order to use correctly the presented formulas, the quality of Standard Penetration Test should be controlled precisely. Also it is desirable to choose a pilot construction site, where both dynamic and static pile load tests are performed.

• Korean Association of Arts Management
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• no.49
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• pp.149-176
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• 2019

It is a known fact that the spread of multiplexes has contributed to movie industry flourish and extending public rights for enjoying movies. However, in terms of Urban Discourse, Multiplexes centered in new downtown have given rise to Doughnut Phenomena in old downtown. It is especially regrettable that the local theaters which have been symbolic cultural spaces storing the 'memory of life' of local communities are disappearing due to a recession of business zone in old downtown. Japan has long been worked in various activities spotlighting on movie/image contents as the major means of creative urban regeneration. Among them, the 'Community Cinema' has made a contribution to regional revitalization by improving movie screening environment of the local community through renewal of local theaters and further creating related culture and industry in the local area. In this study, I focus on 'Fukaya Cinema' which started from NPO(Non-Profit Organization) and reused a closed industrial facility to a movie theater in cooperation with local TMO(Town Management Organization). Fukaya Cinema, which operates in the form of a business community, plays important roles as the core cultural facility in the local community and is regarded as a significant case showing a possibility of urban regeneration using movie/image contents. I investigate the specific founding process and activities of Fukaya Cinema and intend to derive the implications from that. Through this, I aim to provide the basic urban regeneration data utilizing movie/media contents.

• Journal of the Korean Society of Food Culture
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• v.6 no.3
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• pp.281-291
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• 1991

Kasugadaisha was built in the 9th century at Nara, Japan and it was the powerful Fujiwara's Shrine at that time. And also Wakamiyasai which has transmitted from generation to generation about for 1200 years at Kasugadaisha is typical sacrificial service of Nara Ages and it was built up with the historical background from Korean peninsula, especially Bekje. So it could be presumed to be important data to survey the sacrificial service in order to study on the ancient dietary culture of Korean and Japanese. 1) They used a live flower or paper flower in every sacrificial services. But in Korea, it has been used not only in the sacrificial services but also in happy events. And also it has been changed to use silk or developed rice cake instead of paper. 2) Steamed rice cake in Siru has been taken after boiled rice and unpolished rice. 3) Fried rice cake like doughnut was beginning of fried cake like Yak-kwa. 4) Four colors of red, yellow, green and white are symbolic at the high offering. There are a lot of cake, candy and some kind of biskuit four colors used in every events even now in Korea.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.231-237
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• 1999

It is very distinctive that sigumjang meju was produced with smoking after molding. Every shapes of traditional sigumjang meju gathered from Kyeongsangbukdo were doughnut types. Fermentation time were $60{\sim}90$ days. Aerobic bacteria were $6.8{\times}10^7\;cfu/g$, and anaerobic bacteria, yeasts, molds count $3.2{\times}10^6\;cfu/g,\;1.0{\times}10^6\;cfu/g\;and\;4.0{\times}10^6\;cfu/g$, respectively. Analysis showed: moisture content, $10.5{\pm}2.6%$; fat content, $2.9{\pm}1.1%$; protein content, $8.3{\pm}0.7%$; ash content, $3.8{\pm}0.7%$; pH, $6.0{\pm}0.5$; L-value, $54.5{\pm}4.7$; a-value, $+3.3{\pm}0.7$; and b-value, $+10.7{\pm}2.0$. K content was the most in quantity among the minerals in sigumjang meju. Maltose was most abundant component among the tested sugars followed by mannitol. Total content of amino acid was $1524.9{\pm}1295.3\;mg%$. Proline was the most abundant component among the amino acids. The ratio of essential amino acid was $30.0{\pm}12.9%$. The principal fatty acids were 18:2, 18:1 and 16:0. Saturated fatty acid and mono unsaturated fatty acid were $23.2{\pm}1.9%\;and\;23.5{\pm}5.2%$, respectively. The PUFA/SFA was $2.3{\pm,}0.3$ which higher than 1.