• The Journal of the Korea Contents Association
• /
• v.12 no.3
• /
• pp.114-122
• /
• 2012

Traditional music should be succeeded and developed through the systematic education since music represents culture and history of one country. In Korea, even through the importance of Korean traditional music has been emphasized through the seven times of revision of national curriculum, music education has been still Western-oriented. This study aims to make students have experience Uttari Samul-nori and investigate the perception changes about the Korean traditional music. It is ultimately expected that students inherit the Korean traditional music and further recreate our own traditional culture. Samul-nori class was organized in the regular music curriculum twice a week, for 10 hours and various activities were tried during that time. 1st-year high school students participated in this research and they were allowed to play Samul instruments directly and play the basic rhythm suggested in the newly designed curriculum. Before and after the research, the questionnaires were sent to examine the attitude changes toward the Korean traditional music. The result of the questionnaire are as follows: First, Samul-nori activities affect positively the students' interest in the Korean traditional music and Samul-nori itself. Second, Danso(short bamboo flute) education which has been implemented most frequently during the Korean music education, is not satisfactory to the students. Third, students were satisfied with the new teaching method of Samul-nori and most students wanted to continue to take Samul-nori class. Last, students recognized the importance of Korean traditional music education after the research activities.

• Journal of Korean Society of Forest Science
• /
• v.88 no.3
• /
• pp.299-308
• /
• 1999

How the society perceives National Park plays the most important role to achieve the goal for the National Park, which is to protect the ecosystems in the park. The survey for the visitors to Soraksan National Park was conducted to search for the answer to the question. As a result of the analysis based upon the perception types derived from the survey and factors affecting those types, the National Park can be explained by emotionally oriented type(scenic beauty), culturally oriented type, recreation oriented type, and economically oriented type. The first three types are strongly rooted in traditional culture, whereas the fourth type always conflicts with the goal of ecosystem protection. Korea has a long way to go to be familiarized with both the concept of ecosystem protection required by IUCN(The World Conservation Union) and the environmental ethics approach popularly promoted in the western world. The long term strategy for the protection of natural ecosystem should be approached in a manner that the traditional culture can be integrated into all aspects of park management.

• Korean journal of food and cookery science
• /
• v.32 no.3
• /
• pp.370-381
• /
• 2016

Purpose: This study assesses Korean royal court cuisine as perceived by culinary professionals and students for the development of Korean dining. Methods: It was observed in a survey that Korean royal cuisine could be grouped into four classes represented by the following factors: popularity, standardization, tradition, and haute-cuisine. Results: From the analysis of the survey results, it was determined that the people surveyed could be grouped into the following three categories: those who prefer standardization/pursuit of haute-cuisine, traditionalists/popularizers, and those who are indifferent. The survey also assessed whether the ten most popular Korean dishes served to foreigners had variations in royal court cuisine and which food ingredients and combinations of dishes would be the most appropriate. It was determined that control over the sweetness when cooking Bulgogi was needed. For food usually consumed for invigoration, especially for the broth of soup dishes in summer, women preferred clear meat broth with soup than men. When preparing Japchae, it was found that control over the ratio between glass noodles and vegetables and control over the sweetness were needed with respect to the main dishes. Conclusion: The indicator 'education on Korean royal court cuisine culture' showed relatively low satisfaction compared to its high importance, implying that further improvement in these development measures is especially required.

• The Journal of the Korea Contents Association
• /
• v.18 no.11
• /
• pp.277-284
• /
• 2018

The purpose of this study was to investigate the Q - method, which is one of the qualitative analysis methods to approach deep and intrinsic meaning about the perception of college students about food in traditional market. Recently, local governments have been developing diverse tourism products aimed at young people in order to revitalize traditional markets. In this study, we classify the perception of food in traditional market by university students, And to suggest strategic implications by using it as basic data for establishing marketing strategy so that young people can visit in the futures. In order to analyze the perception of college students' subjective perception of traditional market food, Factor analysis was used to conduct an exploratory study. To do this, a Q-sort, Program, and Q factor analysis. The results were classified into three types. The first type (N = 21): Memories seeking type, the second type (N = 6): Local culture resource seeking type, the third type(N = 5). Each of these subjective perceptions can be used as a basis for future research. Through the establishment of marketing strategies for each of the three types of classifications, the direction of traditional markets is presented, and a variety of food items that are valuable as local tourism resources are accommodated by accepting university students' to contribute to the revitalization of traditional markets.

• Korean journal of food and cookery science
• /
• v.30 no.5
• /
• pp.579-587
• /
• 2014

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.

• Journal of architectural history
• /
• v.13 no.4 s.40
• /
• pp.35-54
• /
• 2004

Perception of architectural experience is different in different culture. This paper aims to identify how the experience of architecture is understood to be different in Eastern and Western culture. The discussion is based on the idea that the Western architecture placed more emphasis on visual perception, while the Eastern, on mutual responsiveness between man and built environment. The fact that the Western culture is more visually oriented than other culture, and therefore visual aspect of architecture, too, is considered to be very important, is already widely agreed among scholars. But, then, what had been considered to be important in the architectural experience in the East? It is the degree and quality of mutual responsiveness between man and architectural environment. This fact influenced much on the making of architecture of course, and the same fact played the key role in making the Eastern architecture different from that of the West. We are so used to the way of architecture of the West, that the quality of responsiveness is unknown if not forgotten. However, it is not the quality that was useful only in traditional society of the East, but necessary in our modem period as well. The quality for responsiveness, therefore, should be rediscovered and restored as the prime value and quality of architecture in the future architecture.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.4
• /
• pp.405-415
• /
• 2005

This study was to investigate firstly a way of promoting health through increasing kimchi ingestion by means of analyzing the points to be improved on the state of taking kimchi, the traditional Korean food, the degree of kimchi likings and the problems of the kimchi on the market, and secondly the other way of having our favorite age-old kimchi quality improved as well as making kimchi inherited by means of collecting useful related materials via questionnaire survey intended for 316 housewives of $20{\sim}50$ years old who lived in Seoul. In the degree of preferences, 92% of them liked kimchi, being considered that higher the age, higher the nostalgia with perception of traditional food. On the problems to be improved of the kimchi on the market, the most answers, 48.73%, said that the hygiene was worrying, indicating that the most overriding problem to be improved in the kimchi on the market was all-out sanitary management. On the thinking of kimchi, the feeling of that the kimchi was the most Korean-like was predominant.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.4
• /
• pp.359-365
• /
• 2009

The objective of this study was to investigate a method to improve and to increase the utilization of Korean traditional food in middle school students by examining preferences and perceptions. Middle school students in Seoul area were surveyed from 29 November to 6 December 2007. The results are summarized as follows: 83.9% students ate Korean food as breakfast. The reasons for the success of Korean food were 'Nation's traditional food' (29.2%), 'fit in taste' (27.4%), and 'suitable match of nutrients' (24.8%). Students responded that the following needed to be changed in order to improve Korean food: 'alleviation of strong taste' (30.3%), 'various cooking methods' (23.9%), and 'convenience of eating the food' (22.1%). Meal preferences in this survey of middle school students were 'Korean food' (4.09), 'Western food' (4.08), 'Japanese food' (4.00), 'Chinese food' (3.91) and 'Fast food' (3.55). Perceptions in the taste of Korean food were 'spicy taste' (3.28), 'hot taste' (3.22), and 'salty taste' (3.15). Male students (3.23) perceived a higher salty taste than female students (3.05). Expectations for the taste of Korean food included 'spicy taste' (3.16) and hot taste (3.03). Male students (3.25) anticipated the spicier taste more than female students (3.05).

• Journal of the Korean Society of Food Culture
• /
• v.21 no.1
• /
• pp.17-30
• /
• 2006

This survey was conducted to find out the familiarity and preference of Chinese residing in Korea on Korean food. They were composed of Chinese students studying in Korea and Chinese staffs working at the Chinese Embassy in Seoul. About 65.60% of the respondents liked Korean food while 28.00% disliked it. The reason for liking Korean food was its taste. The frequency of having Korean food a week was 46.80%, which meant Chinese had Korean food quite often. Their interest in Korean food was derived from their own personal taste and food programs of mass communication media. The most familiar food was kimchi (90.40%), followed by bulgogi (89.60%), samketang, chicken stew with ginseng (75.60%) and bibimbap, rice with vegetables (74.80%). The the most favored dish was bulgogi (64.40%), which showed that bulgogi was the most representative dish to them among Korean dishes. The area where Korean food needed innovation, Chinese pointed out, was some changes in cooking. That is, traditional Korean food needs, although maintaining its original tastes, to change its preparation of spices catering to foreigners' taste.

• International Journal of Advanced Culture Technology
• /
• v.12 no.1
• /
• pp.123-127
• /
• 2024

In the early 20th century, Walter Benjamin analyzed the changes in the value of traditional art forms under the industrial era and the changes in the aesthetic attitude of the masses. A century later, in the contemporary multi-art world, the traditional medium of shelf painting is once again experiencing a similar situation as the last century. Emerging technology display modes such as digital virtual reality and digital immersive experience can achieve digital reproduction of paintings on shelves and reach a certain level of performance, which once again shocks the public's aesthetic perception. This paper attempts to illustrate the outstanding characteristics of the new art form after digital reconstruction by exploring the transformation and sublimation of digital technology to shelf painting. We predict that art research on future reality and augmented reality according to the artificial intelligence era will be conducted in depth in the future.