• Journal of Korean Society for Geospatial Information Science
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• v.22 no.3
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• pp.129-136
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• 2014

This study deals with red tide detection by using the remote sensing imagery from the Geostationary Ocean Color Imager (GOCI), the world's first geostationary orbit satellite, around the southern coast of Korea where the most severe red tide occurred recently. The red tide zone was determined by the available data selection from the GOCI imagery during the period of red tide occurrence and also the severe red tide zone was detected through the spatial analysis by temporal change out of the red tide zone. This study results showed that the coast in the vicinity of the Hansan and Yokji in Tongyeong-si was classified into the severe red tide zone, and that the red tide was likely to spread from the coast of Hansan and Yokji to the one of Sanyang-eub. In addition, the comparative analysis between the area of red tide occurrence, the prevention activities of Gyeongsangnam-do provincial government and the amount of the damage cost over time showed close correlation among them. It is still early to conclude that the study is showing the severe red tide zone and the spread path exactly due to various factors for red tide occurrence and activities. In order to improve the reliability of the results, the more data analysis is required.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.498-512
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• 2017

The aim of this study was to introduce the foods recorded in "Bongjeopyoram", a cookbook, of which the date of production and author are unknown. This was described in an old document belonging to the Hansan Lee family clan from Chungcheongnam-do and revealed its content and significance in the food culture history of Korea to academia for the first time, A close examination of "Bongjeopyoram" showed that, as with other cookbooks from the Joseon Dynasty, it started with methods of making alcoholic beverages. This was followed by recipes for different types of food in the following order: rice cakes and confectioneries, jeol-sik (seasonal foods), daily meals, foods made for jesa (ancestral rites) or a feast, food for weddings, and food for sijeol-jesa (seasonal ancestral rites). The book contained a total of 18 types of alcoholic beverages, 11 types of rice cakes and confectioneries, 20 types of daily meals, 28 types of jeol-sik and food for sijeol-jesa, 12 types of food for jesa and feasts, and 37 types of food for weddings, for a total of 126 types of food and beverages. "Bongjeopyoram" was an ancient cookbook with detailed records on how to carry out jesa, which was an important event hosted by jonggas, or the head family of a family clan, and how to receive and serve guests in the Joseon period. This book is expected to play a valuable role as a guidance with significance as a cookbook of a jongga from the Joseon Dynasty, a time when bongjesajeopbingaek (hosting jesa for one's ancestors and serving one's guest) was considered important.