• Journal of the Korean Institute of Rural Architecture
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• v.24 no.4
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• pp.117-124
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• 2022

Recognizing the problem that the definition of the term pan-ock does not appear precisely in the dictionary, the definition of pan-ock was established through analysis by analyzing 183 cases of pan-ock searched in the Korean Classics DB and classifying them into buildings and ships. First of all, the 65 pan-ocks classified as architecture were used in various ways, such as residences, religious facilities, jang-pan-ocks, and prisons, depending on their use. Second, the 90 cases of pan-ock related to ships were the concept of houses that combine work and accommodation on ships. Finally, through military installations, literary expressions, and bureaucrats who have seen trains and wagons, Pan-ock uses boards. It can be used for walls or roofs only, or for both walls and roofs. Therefore, it is necessary to consider the case of the Joseon Dynasty with the definition of Pan-ock in the existing dictionary. In other words, Pan-ock refers to "houses, religious facilities, royal tombs, and prisons, with various uses and forms. In addition, it refers to the joining of only the wall or the roof with planks, or the joining of both the wall and the roof," suggesting a broader interpretation of the category.

• Journal of the Korean Institute of Rural Architecture
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• v.23 no.4
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• pp.80-87
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• 2021

This study is initiated after discovering that Minsu, a man about 600 years ago, mentioned a new architectural type called 'Pan-ock' in a record he left when he was punished for slavery at Jeju. Although there are no additional records or architectural remains, the following two hypotheses were made regarding the existential possibility of Pan-ock. First, Pan-ock was originated from materials obtained from ships. Second, it was related to the Pan-ock-seon. The hypotheses are based on the premise that large wooden ships such as trade ships were being actively built, as it was 160 years before Chullyuk Geumjiryeon of king Injo was banned, and the woodworking skills were considerable. Another hypothesis is also established by comparing the records of Pan-ock with other records of the same period and inferring the relationship of related events. This study can serve as a basis for explaining the diversity of our architecture to overcome that most of the architecture have been lost compared to Korea's splendid history. Therefore, a sequent study intends to compare the hypotheses proposed after this study with the architecture in the coastal and island regions of the Korean Peninsula, in order to find and verify the authentic cases of Pan-ock in Korea and East Asia.

• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.189-198
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• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• Journal of the Korean Geographical Society
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• v.41 no.1 s.112
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• pp.1-21
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• 2006

Abstract The purpose of this paper is to analyze production and innovation networks of manufacturers in the rural, long-live areas of Gangwon Jeju and to suggest an ideal regional development model of rural areas in the knowledge-based information age. For this purpose, we compared the areas of Gangwon Jeju with the long-live belt areas in the rural pan of the Honan region and Gwangju Jeonju, the urban part of Honam. The findings from the study are summarized as follows. Firstly, the stronger the local networks in terms of supply of the necessary input materials and labor, the more successful the manufacturing industry is in the given area. Secondly, the more diverse and lasting the networks (in terms of the location of manufacturers, local area and national area) and cooperation agents(businesses, research institutions, the local government, the central government) they have, the more prosperous the manufacturing industry is. These results indicate that the successful development model for rural areas requires that we take the approach of fostering potential innovation capabilities of total areas by fully utilizing their innate resources so as to create an internal cooperative network and further build extensive networks encompassing external entities to create a virtual innovation cluster.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.9 no.2
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• pp.201-219
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• 2014

The Republic of Korea in the real economy to a knowledge economy, and a center of creativity and imagination in the creative economy is changing the paradigm. As the core of creating economic, creative industries with the technology and information play an important role in the industry individuals. In order to solve the problem of the polarization of the economy and high youth unemployment rate of Korea, to recognize the role of the creative industries, as objection part, dimensions pan-national and one creative companies in industries of Mobile Apps various policies that support has been promoted. Support these policies to be able to contribute to the establishment of the success of mobile apps one-person creating company, we performed this study targeting one-person company that creates mobile apps area, we conducted a demonstration study of success factors, and thus more effective and efficient in an attempt to seek out support measures. In this study, we derive a research 4 hypothesis about the success factors of one creative enterprise through literature discussion, a study was made on the basis of empirical data of one-person company that creates mobile apps. The results of the analysis, first, if the development rate of the mobile application technology is fast and a new competition associated product is appeared, it was possible to find a tendency to be higher at the performance quantitative companies. Second, if the founder is a founding for the benefit and rewarding work and come to terms with the risk, it was possible to discover tends to be higher achievement quantitative. Third, if one-person company select a target market with capture intensively, it was possible to find a tendency for higher qualitative results. Fourth, it could be found that the reliability of the contact frequency of the network related performance business environment these characteristics enterprise management strategy and act as a significant modulatory effect. Provision of information relating to management and entrepreneurship education to be one creative enterprise is required, these results suggest that there is a provision continuing need for the opportunity to be able to meet and network and reliable variety have. In this study, to take advantage to promote the elimination measures that can increase the likelihood of success of the company of institutions to support one company that creates knowledge-based, such as in the field of mobile application.

• Journal of Korean Society of Forest Science
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• v.101 no.4
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• pp.626-634
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• 2012

The purpose of this study was to investigate the potential of persimmon vinegar as a functional beverage by analyzing the effects of persimmon vinegar ingestion on the energy substrate during endurance exercise. The healthy male adolescents (n=8) drunk persimmon vinegar ingested trial (PSV) or purified water ingested trial as the control trial (CON) 1 h prior to the exercise with the 60% of maximal oxygen uptake ($\dot{V}O_{2max}$) for 1 h. The exercise intensity was increased to the 80% of $\dot{V}O_{2max}$ and remained until exhaustion. And, the physiological variables, blood components, and amounts of energy oxidation were analyzed. There was no significant difference between trials in physiological variables, and the heart rates after exhaustion were higher in PSV compared to CON. There was no significant difference between trials in blood glucose level, while the blood lactic acids decreased significantly in PSV 30 and 60 minutes after onset of exercise. The free fatty acids concentration increased significantly in PSV from 15 minutes to 60 minutes after onset of exercise. The carbohydrate oxidation decreased significantly in PSV from 45 minutes after exercise and, on the contrary, the fatty acids oxidation increased significantly for the same period. And, fatty acids oxidation was higher in PSV compared to CON even after exhaustion. The respiratory exchange ratio was lower significantly in PSV compared to CON from 30 minutes to 60 minutes after exercise, whereas lower in CON after total exhaustion. The exercise time to exhaustion was 41% longer in PSV compared to CON. These results showed that the persimmon vinegar increase the level of lipids metabolism and decrease sense of fatigue by inhibiting carbohydrate oxidation during moderate intensity exercise, suggesting the possibility of using of persimmon vinegar as exercise functional beverage when ingested 1 h prior to the endurance exercise performance.