• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.596-610
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• 2015

This study is on the alcohol beverage utensils represented on the Chinese tomb mural paintings of Song, Liao, Jin, and Yuan those countries had foreign exchange with Koryo Dynasty. These mural paintings are distributed in the areas such as Hebei, Henan, Inner mongolia, Shanxi, Shaanxi, Peijing. etc. The Alcohol beverage vessels were classified mainly into storage vessel, pouring vessel, drinking vessel and ladles according to the purpose. The storage vessels of Song, Liao and Jin were called Jiuping, Jingping, Jiuzun as well as Meiping. Pouring vessels are basically one set of Zhuzi, Wenwan and Jiuzhu, or Zhuhu and Zhuwan. On the mural paintings of Yuan Dynasty, Meiping as storage vessels disappear, and a variety of shapes of pouring vessels such as Mayu and Yuhuchunping appear. This trend indirectly indicates the new arrival of distilled liquor, which seems to have affected transition of the alcohol beverage utensils.

• Journal of the Korean Society of Clothing and Textiles
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• v.23 no.8
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• pp.1161-1169
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• 1999

This research was aimed to identify the artifact type and their characteristics of the textile related materials excavated from Koryo Dynasty tombs of Hyungok-ni Danyang. Microscopy solubility test energy dispersive X-ray spectroscopy(EDS) and fourier transform infrared spectroscopy (FT-IR) fabric density test were used for the identification and when necessary standard samples were made in order to compare its characteristics with hose of the original artifact, the result indicated that the artifacts included both textile and paper. Artifacts from Burial 14 were comprised of textile fragments FT-IR and the solubility test conducted on the artifact indicated that the textiles were made with ramie woven with plain weave technique in a fairly loose fabric density. Rest of the artifacts were all comprised of paper.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.155-159
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• 1989

The introduction of six kinds of teas in Koryo dynasty and tea-making in domestic were investigated. The results were certified as follows. 1. Lump-tea was introduced and then also produced in domestic. 2. It is assumed that scented-tea was made from white-tea. 3. It is assumed that strong-tea and large tea were blue tea. 4. Leap-tea, green-tea were druncken at the end of Koryo dynasty.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.14 no.1_2
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• pp.89-96
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• 1992

The purpose of this study was to investigate the fractures of facial skeleton ; mandible, maxilla, zygoma Clinically, we observed 413 patients with facial bone fractures treated at the department of dentistry, Koryo General Hospital from Jan. l989 to Dec. I991. This results ere as follows : 1. The most common fracture was occured in the mandible (63.7%) and the symphysis was occured most freguently(30.4%) 2. The most prevalent age was twenties(37.5%) 3. Main causes was traffic accident(21.7% ) 4. The ratio of male to female was about 9.3 : 1 5. Most combined injuries was head injuries. (54.6%) 6. The most frequent job was a company employee. 7. There were the highest frequency in March, and the lowest frequency in February.

• Journal of the Korean institute of surface engineering
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• v.37 no.1
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• pp.22-27
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• 2004

Copper electroforming process has been applied to duplicate Koryo Tripitaka (Taejang'kyong), wooden printing block. Thin copper replica printing plates of 1 mm thickness was successfully manufactured from the printing face (54.5${\times}$25.5 cm) of wooden printing plate. Major processes are (1) silicon rubber replication of the master (2) silvering on silicon rubber (3) copper electroforming (4) separation of copper from the silicon mandrel (5) final coloring by brass plating and trimming. This process has various Potential applications in making thin metallic objects such as plaques, statues, bust and hollow metal objects for jewelry.

• The Research Journal of the Costume Culture
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• v.5 no.1
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• pp.11-18
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• 1997

The purpose of this research was to ideatify and to trace the origin and meaning of jamokai(子母蓋). Comparative linguistic analytical approaches were used for the analysis of this study. Summaries of findings in this research are as follows : 1. There wese a number of phonetic value for jamokai (子母蓋) in Chinese. 2. The term, jamokai was derived from Hebrew. 3. The meaning of jamokai of Koryo was originated from Hebrew word meaning woman's veil. 4. The word jamokai was related to Perian, Arakic, Indian. 5. It is considered that tsi-ma-kai (치마개) was transliterated to tsi-m∂u-kai (子母蓋) in Chinese by the author of Keirim Yusa (鷄林類事). 6. The word jamokai (子母蓋) of Koryo was not related to Chinese.

• Journal of the Korean Society of Costume
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• v.38
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• pp.73-82
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• 1998

There are two styles of Yoo(; ) Sang(;裳) in Koryo Women. One they wore the Snag(;裳) over the Yoo(; ), the other wore the Yoo(; ) over the Sang(;裳). In the Yoo(; ), Double breast styly was used for the adjustments of these clothes, Neckline and hem line were substituted by rectangular collar (;목판깃). Knot-button, Coat-string(;Okgolum), White straight collar (DongJung), side slit were used. In the Sang(;裳), Chimaheri(;치마허리)was mades of another fabric and Chima-string was dropped.

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.101-106
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• 1990

The findings of the historical study of the proprieties of Korean traditional tea ritual, based on documents, are as follows. 1. The proprieties of tea ritual for the Imperial Sanctuary and the Buddhist proprieties of tea ritual for Buddha was celebrated during the Silla dynasty. 2. The proprieties of tea ritual during the Koryo dynasty developed in various types, such as the propreieties of tea ritual for the Imperial government, Buddha, Confucians.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.2
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• pp.243-250
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• 1992

To study the Koryo Dynasty Diet Culture, [NOKULDAE] was used which is the book of Chinese Dialogue and the results obtained from the study were as follows. 1. Foods were dealed with cereal, ginsaeng, noodles, vegetables, fruits, lamb meat relish etc. 2. Several cooking methods had introduced on [NOKULDAE] such as meat roasting and bean boiling. 3. Diet therapy and Herb medicine cured by Chinese physician had been introduced on [NOKULDAE]. 4. Cooked menu introduced in [NOKULDAE] were 9 varieties in Han dynasty banquet menu. 5. Terms related to food and cook were to food and cook were analyzed and were summarized on Table 1,2,3.

• KOMUNHWA
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• no.1
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• pp.2-6
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• 1962