• 가족자원경영과 정책
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• 제8권3호
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• pp.1-14
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• 2004

This is a historical study of the tea culture and its manners after checking the origin of the tea culture in Korea. Also I created the Blooming Lotus Pond Tea which can be utilized in various meetings or at homes in connection with the tea culture and etiquette by studying good manners, clothing and light refreshments in 'Kyucongyogyul' by Lee-E, 'Karyejibramdo' by Kim Jang-Seng and other books of the Chosun Dynasty. I created the Blooming Lotus Pond Tea by referring to the tea-ceremonies described in the poems by Hong Inmo, his wife, Lady Suh, and her descendants. They can be better harmonized with the modem tea culture rather than the strict procedures of traditional court ceremonies or marriage, funeral, and other formal tea ceremonies. About the costumes of the nobilities, that is especially referred to Kyukmongyogyul by Lee-I of the Chosun Dynasty for the etiquette, also 'The Living Manners' by Professor Lee Gilpyo and Choi Baeyong. In addition, the tea-food is made based on 'the five elements'. The Blooming Lotus Pond Tea is made of frozen lotus flowers and prepared in the lotus formed broad-rimmed tea-utensils and supposed to be shared with family members or guests. It's recommended to hold a poetry-party with a tea-party. At present, this kind of daily tea ceremony is being developed at homes. It'll be desirable if it could recreate the traditional way as a ceremonial tea culture. In that case, it'll regain the quality of the traditional etiquette by harmonizing tea culture and manners. Such a tea culture can contribute to the quality of people's ordinary life and the identity of our country.

• 복식
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• 제50권
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• pp.85-96
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• 2000

The study is aimed to analyse social and cultural background and to compare the changes of the cosmetic culture in Korea and the western countries accompanied by the developemnt os the cosmetic industry in the 20th century. The cosmetic culture of Korea has kept on changing adopting the new western style make up, These changes were very closely related with the current sociocultural environments and the developments of the cosmetic industry. The analysis and comparison of Korean cosmetic culture and that of Western countries can be summarized as following: Fistly the cosmetic culture of korea came out after Korean War through the improt of western movies. Secondly at the beginning of accommodation of the western concept of beauty the standards of beauty were confused with that of traditional make up. Thirdly in terms of the history of costumes in the western cosmetic culture the trend was feminine and curve lineal style in the 1910s straight and young style in the 1920s Young elegant curve lineal style and straight-line style replaced among themselves in every 10 years and the cycle became more rapid after the 1970s and there were diversity in the cosmetic culture affected by the postmodernism Fourthly the cosmetic culture of :total fashion" was taken into consideration. Fifthly the cosmetic culture of "total fashion" was taken into consideration. fifthly the make up of Korean and that of western countries are not only a way to express of aesthetic desire for beauty but sanitary management and it is a kind of an expansion of value for management for an inner self. Now is the time to refuse the attitude of accommodation of the western cosmetic culture without any consideration. We need to rediscover our traditional cosmetic culture and cultural distinctiveness and try to mix them with the western cosmetic culture in order to develop our own peculiar style which will be able to Korean design remain in the international stage and grow further.d grow further.

• 한국식생활문화학회지
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• 제18권4호
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• pp.333-345
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• 2003

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, $\cal{X}^2-test$ and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.

• 국제교류와 융합교육
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• 제3권1호
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• pp.77-86
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• 2023

"일대일로" 전략을 세운 이래 중국은 중의약(中醫藥)을 해외에 보급하였고 더불어 중의약 교육 및 중의약 문화의 현대화라는 큰 성과를 거두었다. 그러나 중의약의 해외 보급 및 발전은 여전히 중국의 문화 강대국으로 발전시키고자 하는 국가의 전략적 요구와 중의약의 역사적 사명 사이의 격차가 여전히 존재하고 있다. 특히, 중의약의 문화 이론, 해외 전파 방식, 전문용어 번역 등에는 여전히 어려움과 이를 해결하고자 하는 도전은 여전히 잔존하고 있다. "일대일로" 전략의 맥락에서 중의약 종사자는 문화적 이상과 자신감을 강화하여야 한다. 또한 중의약 이론의 대중화를 미디어를 충분히 이용하여 강화하여야 한다. 더불어 중의약의 해외 보급 수단을 개선하고, 다문화 언어 교류를 가속화 해야 한다. 이에 중의약 문화의 혁신을 의사 소통 실천으로 실현하고 중의약의 대외 교류와 협력을 강화하며 중의약의 해외 발전을 촉진할 것을 제언하였다.

• 한국식생활문화학회지
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• 제19권5호
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• pp.556-565
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• 2004

This study examined dietary culture in Korea regarding collectivism through literature review. Based on the evidence from the origin of lineage and traditional customs, the Koreans' traditional collectivity appeared to have been grounded upon the northen nomadic culture emphasizing sentimental collectivity and harmonized with the characteristics of southern agrarian society related to mutual support and sociability. The inseparable relationship between collectivity and food was well revealed in the occasions such as rice-planting, kimchi and jang makings in which pooled labor was common as well as the gathering of mutual aid association. In these occasions, foods were offered and shared among members. Food sharing was a main activity and almost play a central role regarding the promotion of friendly relations among each other. In sacrificial memorials, food sharing was extended not only to the live persons but also to the passing spirits. Collectivity was also disclosed in the eating or table manners of Koreans. Koreans quite literally share food at every meal since the side dishes placed centrally on the table. The taste of Korean foods is completed inside the mouth by mixing foods with various combination, which let people create their own choice of taste. Therefore, the collectivity manners at the table appeared to be harmonized with individual freedom of creating his/her own taste of foods. The collectivity is still a very important concept in modem Korean dietary culture, as reflected by an increase of restaurants sewed shared dishes.

• 한국식생활문화학회지
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• 제3권4호
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• pp.331-339
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• 1988

• 한국수산과학회지
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• 제43권4호
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• pp.331-339
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• 2010

Shrimp farming is the most important mariculture industry on the west coast of South Korea. However, it has suffered from mass mortality due to viral disease outbreaks and coastal pollution due to water discharge. This study developed an intensive shrimp culture method for outdoor ponds, without water exchange, which minimizes the chance of viral transmission from the environment, reduces coastal pollution by water discharge and enhances shrimp production. A culture trial was conducted in two high-density polyethylene (HDPE)-lined ponds with a $550\;m^2$ surface area. The ponds were stocked with postlarvae of Litopenaeus vannamei, the major farmed shrimp species in Korea, on July 10, 2007, and cultured for 90 days with no water exchange. The stocking density of the postlarvae (B.W. 0.0015 g) was $272\;ind./m^2$, which is eight times higher than in traditional pond culture in Korea. At harvest, the total production of ponds 1 and 2 was 1,362kg ($2.48\;kg/m^2$) and 1,282 kg ($2.33\;kg/m^2$), respectively. This is 20~22 times higher than the mean farmed shrimp production ($0.112\;kg/m^2$) in Korea and about eight times higher than in traditional ponds with a good harvest. Although there was no water exchange throughout the culture period, the mean concentrations of unionized ammonia and nitrite-nitrogen were as low as 0.038 and 6.0 mg/L, respectively. The feed conversion rate (FCR) was 1.38, which is 20~45% lower than that of traditional pond cultures. The high efficiency of the diet in this study is thought to be due to a well-managed feeding strategy and well-developed bioflocs used as diet additions for the shrimp. The final body weight of the shrimp at harvest was low (12.2~12.5 g), compared with that of traditional pond culture. This may have resulted from the combination of a short culture period, high density of shrimp, and low temperature. This study suggests that a super-intensive shrimp pond culture method using biofloc technology with no water exchange can minimize viral transmission via water exchange, reduce coastal pollution, and enhance shrimp production.

• 한국전통조경학회지
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• 제29권2호
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• pp.39-51
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• 2011

본 연구는 조선시대 문인들의 조경공간과 관련한 기록을 대상으로 조선시대 다양한 전개양상을 보인 와유문화와 전통조경공간과의 문화사적 관계를 살펴보고자 한 것이다. 현실의 유교적인 삶과 자연의 도교적인 삶을 절충하며 살아야 했던 조선시대 문인들의 산수자연에 대한 태도는 다방면의 문화가 난숙해지면서 점차 철리적(哲理的)인 태도에서 심미적(審美的)인 태도로 변화하게 되었다. 이러한 산수자연관의 변화와 명말청초 시은(市隱)하고자하는 성시산림(城市山林)의 문화가 전래되면서 산수자연을 일상공간에서 쉬이 즐기고자 하는 바람이 간절해졌다. 그러한 바람은 현실 속에서 소요유(逍遙遊)한다는 의미를 갖는 와유문화(臥遊文化)에 주목하게 되고 다양한 와유문화의 양상들을 만들어냈다. 국문학분야에서는 일상공간에 앉아 산수의 감흥을 글로 즐길 수 있는 산수유람기(山水遊覽記)가 발달하고, 미술분야에서는 이상향을 그렸던 관념산수화(觀念山水畵)가 실제의 경관을 옮겨 핍진(逼眞)한 산수의 미를 즐길 수 있는 실경산수화(實景山水畵)로 발달하게 되었다. 조경분야에서는 개인의 이상(理想)을 표현할 수 있는 일상공간에 산수자연을 담아 감상의 측면에서 가장 생생함을 체험할 수 있는 공간을 조성하였다. 또한, 전통조경공간은 방안에 누워서도 꿈꾸고 싶은 대상으로 실제 산수이상의 의미를 지니게 되었다.

• 한국식생활문화학회지
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• 제24권6호
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• pp.613-630
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• 2009

This thesis, which involves honest life stories of members of the ìtraditionalî Korean generation that lived through the turbulent times of the first half of the twentieth century, assesses the meaning and import of Korean cuisine during an individual Korean's lifetime, as well as the relevant properties of the culinary culture of the traditional generation and how those properties continue to influence the present generation of Koreans. Thus, traditional Korean culinary culture was subdivided into the following four aspects, each of which were exemplified by representative examples. The first of these is slow-food dietary life, which is exemplified by fermented foods. The development of side dishes (panchan) based on fermentation - kimchi, different types of soy and bean paste, salted seafoods, dishes of dried radish or cucumber slices seasoned with soy sauce, and so on - made the quantitative and qualitative supplementation of food possible for traditional Koreans. The second of these aspects, referred to as friendly dietary life, is exemplified by self-sufficiently produced foods. The system of many species and small production suitable with the season made it possible to produce food from sustainable ecological systems and to maintain locally grown food-cultures, each of which was distinguished from others by a local specialty product. The third aspect of the traditional Korean culinary culture involves the same use of medicinal roots and plant materials for foodstuff, and this is exemplified by the use of foods to cure and prevent diseases. The notion, for example, that 'boiled rice is an invigorant' is characteristic of the notion that diet can function in a preventative medical context, and other similar Korean notions illustrate the importance, also, of the curative properties of food. The fourth and final aspect of traditional Korean culinary culture identified herein is creative dietary life, which can be viewed essentially as a Korean adaptation to the turbulence of life during the early $20^{th}$ century in Korea. This trend is exemplified by many Korean foods that were created in response to foreign influences, such as onions, cabbages, curry, etc. which found their place in overall Korean culture through the age of Japanese settlement, as well as the Korean war.

• 고문화
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• 33호
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• pp.59-65
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• 1988