• 한국콘텐츠학회논문지
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• 제12권5호
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• pp.70-80
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• 2012

3D 입체공간에서 재미와 학습요소가 가미된 해양생물 문화콘텐츠를 개발하고, 도서해양 생물자원의 증강현실 콘텐츠 개발과 체험학습의 활용 방안을 제안한다. 증강현실 저작도구는 위지윅(WYSIWYG) 기반의 저작도구로 Node 구조와 Drag & Drop을 통해 저작도구를 쉽게 사용할 수 있도록 하였다. 해양생물 문화콘텐츠는 marker를 통한 애니메이션 효과, 모델링 데이터의 변화 등의 이벤트 요소를 추가하고, 해양생물 내레이션(narration)으로 실감 체험학습을 지원한다. 해양생물 AR Book은 50여종의 해양생물 증강현실 콘텐츠를 바탕으로 초등학교 수업 교재로 활용이 가능하며, 증강현실을 활용한 3D 입체영상 교육으로 실재적 관찰, 다양한 사고, 최대의 몰입감을 부여하여 학습효과를 높여준다.

• 한국식생활문화학회지
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• 제26권6호
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• pp.583-598
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• 2011

This study was intended to outline the characteristics of the food culture in the area of Kyungsangnamdo and its modernization by interpretation and analysis of the novel Toji, which was set in Hadong, Jinjoo in the area of Kyungsangnamdo in the early 20th century. The characteristics of the Kyungsangnamdo area's native dish during the Japanese ruling era in the latter half of the Choson dynasty are as follows. In the first part of the novel, which spans from 1897 to 1908, vegetable and grain food development can be seen in the area of Hadong, the interior plains of Kyungsangnamdo, where there is a typical farming village in the mountains. The second part of the novel, which spans from 1911 through 1917, includes some mentions of the properties of Kyungsangnamdo area's native dishes through the lens of emigrated Koreans living on Gando island. Gando island is in China, and is where Seohee, the heroine, escapes from her homeland and remains for a period of years. There is a unique type of seafood in the Gando area using fresh marine products, exactly the same as in the Kyungsangnamdo area. The third part of the novel spans 1919 through 1929, after Seohee returns to her own country and regains her house. There is a noticeable description of food culture in the area of Jinjoo in Kyungsangnamdo through the description of Seohee focusing on the education of her children. The well-described features of Jinjoo are boiled rice with soup of beef leg bones and Jinjoo bibimbob, with vegetables and a variety of foods using cod. Cod are caught in large quantities in Kyunjgsangnamdo, and cities in the area grow to medium size as the area became traffic-based. The fourth part of the novel spans from 1929 through 1938, and includes very detailed descriptions of characters and background locations. Salted fish combined with the wild ingredients of Mt. Jiri feature prominently in the Kyungsangnamdo's area descriptions. The fifth part spans from 1940 through 1945, and as the Japanese colonization era ends, the foods described in Kyungsangnamdo seem to develop the usage of soybean paste. With abundant fish and shellfish Kyungsangnamdo, the dishes that evolve to use soybean paste include mussel soybean paste soup, picked bean leaves in soybean paste, chaitgook - cold soup from soybean paste, and seolchigook used with seaweed and sea laver.