• The Journal of Korean Physical Therapy
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• v.16 no.3
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• pp.1-8
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• 2004

The physical therapy that is in use nowadays, especially thermotherapy, aquatherapy and manual therapy, has been around since humans started to live on the earth. In primitive times, when men were injured while hunting, they washed the wound in clean water and dried it out in the sunshine. They also soaked their bodies in hot springs to decrease physical fatigue. This primitive Korean traditional physical therapy was in common use among people throughout the Koguryo, Koryo and Chosun dynasties. Historical records show that some kings in those days recommended to their men these methods to treat any chronic disease or illness. This was often thought of as a positive means of treatment. Korean traditional physical therapy has been developed, and the scientific effects of therapy have been proven. Korean traditional physical therapy is used extensively in hospitals and clinics to treat many kinds of diseases and illnesses. Unfortunately some methods that have not been medically substantiated as an effective treatment are being used by practitioners. In this situation there is an urgent need for scientifical research and data regarding any unproven physical therapy techniques.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.441-443
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• 2014

Korean traditional fermented milk, Tarak, came down from the Koryo dynasty according to Korean ancient cookbook SoowoonJaabaang, which was written by Taakjunggong, Yoo Kim around AD 1500. Tarak is generally refers to milk or dairy products. Three theories on 'Tarak' revealed in this study are as follows: 1) it has been derived from Dolgwol language, tarak, 2) it has originated in Mongolian language, Topar(tarague), meaning horse's milk and 3) it originated in Tarak mountain located in Hanyang, which was capital of Chosun. In Mongolia, fermented milk has been called as Tarak and it has been called as tar by Yakuts tribe who are nomads in Sakha. The common part, tar, of these words is said to be the term representing the origin of the fermented milk coming from the central Asia. Therefore, Korean Tarak seems to be part of the central Asian culture that flowed into the Korean peninsula. The manufacturing method of Mogolian Topar(tarague) is similar to those of Tarak found in the SoowoonJaabaang. This research revealed that Korean traditional fermented milk, Tarak, is thought to be affected by the central Asia, especially Mongolia.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.7 no.1
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• pp.105-111
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• 2012

Purpose: This is the study about the experiences of university students in traditional Korean education. Methods and process: This study was based on the grounded theory method(Strauss & Corbin, 1998). Interviews and observations were conducted with 20 adults who were thought by the researcher as the teacher. They are 21 or 33 years old. This paper had conducted during 14 weeks, Results: The core category of this study is 'university students' adaptation and overcome the conflicts in the every situation. Based on the core category, three types of students' experiences were found. Three types of students are 'negative-cognition', 'positive-cognition', 'indifference'. Conclusions: For making globalizational period, we need the teachers who can understand the traditional Korea education. And we have to change them.

• The Korean Journal of Food And Nutrition
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• v.6 no.3
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• pp.189-198
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• 1993

This study was carried out to investigate the effect of medium-cooked rice on brewing of yakju which was a traditional rice wine in Korea. The influences of cooking temperature of rice on hydrolysis of rice starch and rice protein were tested, and experimental brewings were done according to the traditional brewing method of Bangmunju in which some medium-cooked rice was used. The results obtained were as follows The hydrolysis of starch and protein in medium-cooked rice at 60~$65^{\circ}C$ was easier than that of full-cooked rice at 80~10$0^{\circ}C$. The amounts of saccharides, total amino acids and extracts In Yakju brewed with the combined use of medium-cooked rice and full-cooked rice were twice as much as those brewed with full-cooked rice only. The results of sensory test of Yakju brewed with the combined use of medium-cooked rice and full-cooked rice were better in taste, color and flavor than those brewed with full-cooked rice only. It was thought that our ancestor's traditional brewing method of Yakju in which medium cooked rice and full-cooked rice were used combinedly was excellent Judging from zymological point of views.

• Journal of Society of Preventive Korean Medicine
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• v.17 no.1
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• pp.107-116
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• 2013

Objectives : This study was aimed to facilitate mutual comprehension between Western and Traditional Korean Medicine (TKM) by analyzing recognition of medical school students on traditional medical prescription and treatment such as herbal medicines and acupuncture. Methods : We conducted a survey targeting medical school students of four medical schools from April through May 2009, and analyzed 208 cases responded. Results : Survey results revealed that medical school students took knowledge of traditional medicine from TV programs and on the Web in general. They thought they had considerable traditional medical knowledge but did not almost understand for professional contents. Regardless of some positive recognition for traditional herbal medicine, negative perspectives were more common and its safety and efficacy on the drug reference were considered as a major reason. On the other hand, recognition on acupuncture was comparatively positive. Scientific data for both herbal medicine and acupuncture are lacking in reality but the attitude only for acupuncture was different. Of the survey respondents, 57.8% had negative attitude against diagnostic methods of TKM and 59.1% opposed to the usage of modern medical equipments by TKM doctors. With regard to the future position of TKM, they tacitly approved that TKM would be absorbed into the complementary and alternative medicine (CAM) and importance of TKM objectification, followed by Government's support. Conclusions : Medical school students neither affirm nor deny TKM as a whole but the state of awareness for each item was similar to the physician. In terms of TKM its internal and external innovation would be required to continuously establish objectification of TKM prescription and scientific research on treatment technology.

• Journal of the Korean Institute of Landscape Architecture
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• v.19 no.2
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• pp.23-31
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• 1991

In this paper, based on the thought of the place, I tried to define the meaning of th place and interprete its landscape. The landscape of the mt. Toham with its Grotto-temple "Sokgulam" is the major object of it. The "matter and form" of the Sokgulam realizes the archetypal meaning of the grotto, birth or place of the birth, in a concrete picture. The aesthetics of the Sokgulam, the mater and form in the work of arts, comes out light harmonious with the elements: "grotto", the new foreign element of the architectural style and "orientation", the old domestic one of the Shilla that presented itself at the Chomsongdae, a kind of observatory. The interrelation of the old and new elements in work of the Sokgulam shows us also a thought as an opinion of the transference to say: the matter of the traditional subject, "grotto" and the form makes the abstract matter concretely in sight, by receiving the natural happening of the sunrise at the winter solstice.

• Journal of Fashion Business
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• v.3 no.1
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• pp.93-103
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• 1999

This study is intended to propose the new design course on Contemporary folk Hanbok by researching their preference to Contemporary folk Hanbok. To do so, the definition of styles, preference in details and fitness for the occasion to wear Contemporary folk Hanbok were evaluated and analyzed. The collected materials were investigated in quality and content. As for the data, five Contemporary folk Hanbok brands, in the city were selected and twenty styles from catalog were extracted. The subjected of study were 219 university students living in Seoul and Kwang-ju, Mok-po. they answered the questionnaires, the results of study were following: 1) In style of Contemporary folk Hanbok, there were positive support on longer Jeogori than traditional one and a seamless one-piece skirt at the length of ankle. But they had the negative thought of various spapes shapes related to the styles of Contemporary folk Hanbok. 2) In a view point of coloring on women's Contemporary folk Hanbok, the student supported the saturation more than special preference to similarity or contrast harmony. Students liked the harmony of achromatic colors or same colors up and down which are not traditional 3) In men's Contemporary folk Hanbok, students were for the harmony of same colors in up and down, preferring wool/polyester to cotton or silk100% (traditional materials) in materials 4) It indicates that what students thought generally of the occasional appropriateness of Contemporary folk Hanbok didn't match with the choice of proper occasion on preferred style. The western clothes have difference in design, material, color and manners of co-ordination related to ordinary cloths and out wear, but Contemporary folk Hanbok don't have these difference. Therefore, it is needed to develop the expensive designs discriminated between ordinary clothes and out wear in design, material, color and co-ordination corresponding to the every day life style.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.1-9
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• 2009

The purpose of this research was to investigate consumers' perceptions of foods that are most compatible with traditional Korean liquors. The study participants were a total of 402 customers who visited traditional Korean bars. Thirty-eight percent of the participants drank alcohol once or twice a week, and overall, 79% drank with friends or co-workers. Forty-three percent spent 30,000-40,000 won on alcoholic drinks, and half of them frequently drank distilled Soju whereas 27% drank beer. Those who drank traditional Korean liquor chose to do so because they viewed it as good for their health and the beverage was tasty. Participants selected Yakju/Baekseju (47.5%), Bokbunjaju (21.1%), and Takju/Makgeoli (8.2%) as the most compatible Korean traditional liquors with Korean traditional foods. The most compatible foods with Yakju were identified as Haemulpajeon (11.8%), Dubukimchi (9.8%), and Bossam/Suyuk/Pyeonyuk (7.5%). Bokbunjaju was viewed as a good match with Jangeogui (8.1%), Hunjeori (6.5%), and Saengseonhoe (6.4%). The respondents perceived Deodeokgui (6.7%), Saengseonhoe (5.9%), and Dubukimchi (5.6%) as the most compatible foods with Yakju with mushrooms. Chengju was viewed as a good pairing with Eomuktang (9.2%), Altang/Maeuntang (7.2%), and Saengseonhoe (6.8%). The respondents thought Takju went well with Haemulpajeon (17.7%), Dubukimchi (14.2%), and Kimchijeon (11.7%). And finally, Altang/Maeuntang (11.8%), Samgyeopsalgui (8.7%), and Honghaptang/Jogaetang (8.1%) were mentioned as the most compatible foods with distilled Soju.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.4
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• pp.751-760
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• 2009

Yoon Gil-Young(1911-1987) was a frontier of the field of Traditional Korean Medical Physiology(TKMP) who was academically active since mid 1950s until early 1970s. He wrote several important papers and books. Among his writings, "A Study on the Methodology of Traditional Korean Medical Physiology", which was published serially in the "Korean Oriental Medical Journal" from June 1966 until March 1967, played an important role in establishing the contemporary TKMP and showed his academic stance on Traditional Korean Medicine(TKM). This review will evaluate this paper's contribution to the establishment of TKMP in historical context, summarize the unique characteristics of his understanding of TKMP by analyzing the text, and then based on those information, examine his view on TKMP and TKM. Historically, this paper was written in transition period from the traditional TKM knowledge system to the modernized one. Aim of this paper was to provide a methodology for establishing TKMP as a scientific knowledge system like that of the western medicine. Based on his study of Yin-Yang theory and theory of five circuits and six qi in Huangdi's Internal Classics, he suggested those theories as methods to observing life phenomena and systematizing the observations. And he regarded these methods as of great value in determining the unique characteristics of TKM compared to those of western medicine. Through re-reading this paper, it was found that he had pride and confidence in the methodology of TKM, and also that he thought in scientizing and modernizing TKM it was very important to understand and efficiently put in use the methodology of TKM. It was also found that his view on TKMP and TKM was pro modernization.

• Journal of Haehwa Medicine
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• v.21 no.2
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• pp.37-48
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• 2013

The review of the literature had been done to investigate the mechanism of the herbal medicines contained in traditional Korean medical books. We had thought the results could provide the theoretical basis of adding herbal medicies to functional drink. This study is a document research in cluding a historical review of traditional beverages from after the period of the Joseon Dynasty, analysis of the characteristics of tradition the herbal medicine of the Joseon entered the new stage at the era of King Sejong. In the reign of Sejong, there had been a noticeable increase in kinds of herbs. Besides understanding the quality of herbs by provinces, the Joseon government also had pushed ahead with increase policy of herbs. The more the standard of living and incomes have increased, the more the concern of our health has been raised. This social phenomenon has affected on the food& beverage industry. The food& beverage industry of Korea has been already reorganized like the ones in developed countries in the early 21st century. Consumers are particular choosing their beverages; they concern their health, convenience, and taste more than ever. We had selected several herbal medicines contained in functional drink, and investigated the mechanism in field of oriental medicine and pharmacology.