• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.450-462
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• 2013

The purpose of this study was to investigate the literature in connection with the names and recipes of japgwabyung recorded between 1392 and 2000. The names of japgwabyung were classified into eight types, including japgwabyung, japgwapyun, japgwajumbyung, japgwago, and japgwadanja. The names of japgwatteoks, classified with recipes, were Jjjin-tteoks, Chin-ttoks, and Salmeun-tteoks. The main ingredients used for japgwabyung were glutinous rice, nonglutinous rice, and buckwheat. The subsidiary ingredients were fruits, spices, seeds, and sweeteners. This study classified the names of japgwabyung, depending on the recipes, as japgwabyung, japgwapyun, japgwadanja, and japgwainjulmi. In addition this study classified recipes, depending on names, as steamed rice cakes made of sedimentary rice, steamed valley rice cake, steamed rice ]cakes with stuffs filled in and with bean powder dredged after striking, and steamed or struck rice cake with bean powder dredged. The main ingredients were glutinous rice and nonglutinous rice. The subsidiary ingredients were chestnuts, jujubes and dried persimmons, with other fruits being added according to taste.

• The Research Journal of the Costume Culture
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• v.17 no.2
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• pp.343-351
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• 2009

As more and more consumers shop online, websites of fashion brands have become effective means for business activities. The Colors of web sites are the most effective visual elements for e-tailers to communicate with consumers. The purpose of this study is to compare websites created for local and global markets by men's apparel brands. The empirical study focused on differences of color application between the local and global websites. Fourteen brands were chosen for the study. The main color, sub color, and accent color were extracted according to the screen component ratios for each website. The colors were analyzed by Munsell's 10 Hues and 12 tone classifications of Practical Color Coordinate System. The Results indicated that all websites were using White as the main color. The local website used pale tones while global websites used dark tones. There was also differences in the use of sub colors and tones. Red was most used as the accent color in both local and global websites.

• The Research Journal of the Costume Culture
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• v.18 no.1
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• pp.44-63
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• 2010

The purpose of this study was to examine the process to manufacture costume design of main female characters of TV historical drama and suggest the costume, which is developed with contemporary taste. As study methods, the literature study using books and theses concerning costume, fine art, culture and history were used for theoretical background and the empirical study method manufacturing actual costume on the basis of literature and relic were used for dress manufacture. The study results were as follows. The costume was decided by researching historical investigation material on the basis of synopsis, grasping director's basic intention, setting design direction, preparing design map of each character, selecting style, detail, fabric and color, manufacturing sample and performing camera test. The design concept of was Modern & Chic & Clean, short & fitted chogori, chima with wide & abundant cocoon silhouette, clean & bright colors and 100% silk fabric. For the design discrimination of royal semi-formal costume, color was used to symbolize character and pattern was used to symbolize social status. In addition, detail change was adopted depending on the body shape of actor and there was almost no design discrimination in silhouette and fabric. Petticoat of the west, modernization of transitional pattern and change of detail were adopted as design elements to add contemporary taste.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.487-497
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• 2017

This study was conducted to examine the 2nd broadcasting cooking program of Gyeongseong Radio from April 26th 1933, when the 2nd broadcasting for Koreans started, to December 1941. From its opening date, there were continuously regular cooking programs such as 'Recipes' and introducing 'Japchae'. Analysis of names broadcasted in cooking programs included a total of 452 foods (328 types); specifically, 332 Korean foods, 71 Western foods, 24 Japanese foods, 18 Chinese foods, and seven other foods. Korean foods included 35 staple foods, 223 side dishes, 64 deserts, and 11 sauces. Western foods included seven soups, 25 main dishes, and 25 deserts. Main dishes included many deep-fried dishes, while diverse types of desserts were also introduced. In the case of Japanese food, there were many foods combined with Western food. Chinese food included many types of dumplings and fried rice, as well as many dishes using pork. Among people broadcasting cooking programs, there were 11 whose names were shown in the schedule, all of whom were recognized as the best cooking specialists and educators of the time.

• Journal of the Korea Furniture Society
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• v.18 no.3
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• pp.211-223
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• 2007

21 Century is said the age of cultural industry. In this cultural Industry one of very important factors which guides this times is the exploitation of cultural goods, which is based on regional identity. Therefore, at this point of time when its weighty has been raised, the aim of this study is to fill the image Korean tradition and modernity culture in them, through the search on their characteristics among regions and nations, desk the cultural service goods which gets survival power of traditional and cultural identity. Nine existing Hahoe masks are changed into nine new cultural items, which are presented the nine dreams of Hahoe masks. As consumer's choice is diversified by a set of products, main concept in this study is the focus on modernity, rationality, traditionality and popularity. The main concept of this study is on rational functions and convenience, the harmony of tradition and modernity. As said above, in the process of manufacture the mass production of goods is stressed, and by getting the composition and making a set of goods, the choice of consumers will be extended. Getting ideal globalization by the coexistence of tradition and modernity on goods, is very important. Consequently, cultural goods must be recognized as a factor of its medium, and also, on domestic cultural goods people's interest must be risen all the more.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.113-118
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• 1992

Seven hundred college students in Seoul area were surveyed to obtain the information about utilization on school cafeteria from September 11 to 18, 1991. The results of this study showed that 80% of college students were eating more than 1 to 2 meals per week at school cafeteria. The main reason for eating at school cafeteria was low meal price. The main reason for not eating at school cafeteria was tasteless meal. Male students were more satisfied price, appearance and nutrition of meal, and variety of side dishes than female students. Majority of college students were expected the improvement of taste and quality of meal, and choice of menu to school cafeteria.

• Journal of the Korean Society of Industry Convergence
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• v.20 no.5
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• pp.441-446
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• 2017

Among the many foods, it is hard to find perfect food with nutrition and functionality like beans. Korean food culture is the main ingredient of korean culture, kochujang, soybean paste, and soy sauce, and processed soybean tofu is the main ingredient. Soybean meets high quality protein and fat, and it has excellent results in prevention and treatment of all kinds of diseases. Soybean food is becoming a new generation health food. In countries where animal protein intake is low, soybean is used as a protein source instead of animal protein. Tofu, a processed food, is a complete food with high digestibility. In order to publicize the superiority of soybean nutritional value, Tofu processing and powder were investigated by observing the size, shape and characteristics of bean powder using domestic soybeans and imported soybean, and the variation of the amount of coagulant.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.473-481
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• 2002

Pyebaek of Jeonju area based on the method prepared by late old madame Park, Bokja can be characterized as follows: First, vegetables which could be obtained locally constituted the main body of materials of Jeonju Pyebaek and animal foods used in Pyebaek were dried fishe for the most of times. In the pre-refrigerator era, the main reason behind the heavy uses of dried fish such as dried abalone or octopus instead of animal foods can be attributed to the easy availability of dried fish. In recent years, foods made of animal foods has been indispensible items. Second for the patterns and decorations of Pyebaek natural figures such as birds, flowers, butterflies, loaves and half moon were imitated in making of octopus cuttings, squid cuttings, Yakkwa, Hwajeon, Dried persimmons, Jeonbokssam, etc. Beef jerky, Yeotgangjeong were decorated beautifully with pine nuts, shredded dried dates and raisins. Many colors were used in various items of Jeonju Pyebaek such as Hwajeon, Songpyun, Saji. Finally, flavors of Jeonju Pyebaek are sweet and tasty of sesame oil.

• International Journal of Advanced Culture Technology
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• v.8 no.3
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• pp.84-89
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• 2020

At the end of 2019, there was the major outbreak of "COVID-19" in China. In this outbreak prevention and control campaign, the property management enterprises(PME) performed actively, playing a vital role in China. This paper puts forward that the property management enterprises(PME) should be included as subjects of national urban and rural community governance from the perspective of the public product attribute of property management. Based on the properties of public goods in property management, this paper redefines the functions and positioning of PME with public affairs management, establishes the qualification of PME to participate in one of the main bodies of community public governance. And it forms a new model of community governance with community residents committees, owner' committee and PME as the main body. This research provides implications for national urban and rural community governance models by applying existing theories and practical examples.

• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.25-34
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• 1992

The purpose of this study was to investigate the value evaluation of foodstuff of 448 college students residing in the urban area. As a result of analyzing the value of each foodstuff, two to four factors were drawn from each foodstuff. The factors were classified into the social-conceptual factor, the preparatory factor, the quality factor, the economic factor, the subjective factor, and the complex factor. It was learned that the social-conceptual factor was dominant over the majority of college students in the evaluation of value of foodstuffs. There was a difference in the factor of the value evaluation for each foodstuff according to sex and the main growth region among the college students. A significant difference was found between the sexes regarding the preparatory factor and the economic factor. Also, in accordance with the main growth region, there was great difference in the social-conceptual factor(except for the Korean rice cake).