• Survey Research
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• v.13 no.1
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• pp.61-87
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• 2012

This research is a part of a fundamental research to form the topographic map of the South Korean society's cultural capital, based on large scale research data. Its purpose is to suggest suitable questions for today's Korean society as well as to compare with previous data accumulated from other nations. For this, this research is to establish theoretical background through critical study on the extensive literature on domestic and foreign cultural capital and collect measures, questionnaires, and data used in important literature and surveys. Based on this, the major domains and levels that should be dealt in the questionnaire were chosen, literature review was conducted for each field; experts were investigated in order to develop questions more suitable for the Korean society considering each domain and level, and qualitative research on the subjects were conducted. This research as seen through the above processes, music genres and culture activities were chosen as major domains, "high/popular" level and "consumption/production" level were chosen as items, and specific items were composed considering Korea's distinct characteristics. Each of these items combine and complement the three aspects of measuring cultural capital(preference, participation, perception), which have been used incoherently in previous researches in measuring the level of possession in cultural capital. This led to developing questions such as the level of liking each item(preference), the level of participating in each item(participation), the level of luxuriousness in each item(perception), and the level of stylishness in each item(perception). This research holds significance in that it critically examines the vast amount of questionnaires used in the past for cultural capital research, provides a large framework to find Korean cultural capital by adding items considering Korea's distinct characteristics, and provides groundwork to fill in the non-Western gap in the discussion of cultural capital, which has been based on the West.

• Journal of Korean Society of Forest Science
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• v.104 no.1
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• pp.150-161
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• 2015

The purpose of this study was to obtain the basic data for the effective development and operation of forest healing by analysing the preference of adults on the forest therapy program. The survey of 516 normal adults on the forest therapy program was conducted. Using SPSS 21.0 Program, data analysis of descriptive statistics and correlation analysis of each program confirmed number of covariate, and so we conducted a factor analysis to short meaningful data. And then we looked at the forest healing program preference difference according to demographic characteristics(sex, age, residence, occupation) through reliability analysis, frequency analysis, T-test, analysis of variance(ANOVA). Facter analysis was performed by use of the VariMax orthogonal rotation factor analysis to abbreviate 37 forest therapy program. Through this, the program has been reduced such as 7 program group(1: psychology-based treatment, 2: teaching and counselling-based treatment, 3: camping and forest bath-based treatment, 4: diet-based treatment, 5: nature and plant-based treatment, 6: meditation-based treatment, 7: respiration and yoga-based treatment) and 7 independent programs(1: sleeping in the forest, 2: vision quest, 3: soaking in water, 4: walking wearing shoes, 5: viewing the forest, 6: mountaineering, 7: athletics in the forest). With this criterion, the forest therapy program difference in accordance with sex, age, residence, occupation has been investigated. First, it was verified that there was a significant difference between male and female in the group of such as psychology-based treatment, diet-based treatment, mountaineering. Second, there appeared a significant difference in groups such as teaching and counselling-based treatment, camping and forest bath-based treatment, nature and plant-based treatment, respiration and yoga-based treatment, athletics in the forest. Third, according to the residence, there appeared a significant difference in groups such as psychology-based treatment, teaching and counselling-based treatment, diet-based treatment, nature and plant-based treatment, meditation-based treatment, vision quest, mountaineering, athletics in the forest. Fourth, according to the occupation, there appeared a significant difference in groups such as nature and plant-based treatment, medication-based treatment, vision quest, walking wearing shoes, viewing the forest, mountaineering. As shown before, it seems to be necessary that we should be mindful of this investigation which shows variety of preference of adults on the forest therapy program according to demographic characteristics. We expect the results of this study to be utilized as basic data for the development of forest therapy program targeting on adults.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.745-752
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• 2010

The purpose of this study was to investigate the perceptions and preferences held by the general public concerning jeungpyun. Self-administered questionnaires were collected from 484 residents in Daegu and Gyeongbuk. The questionnaires contained questions on the recognition of jeungpyun, purchasing, frequency, purchasing factor, and preferences for and purchasing of jeungpyun containing different kinds of makgeoilli. According to the survey, females were higher than males (31.4%) by 69.7%, and that for ages 20~30' was the highest. Most of them were students (39.7%), and 81.7% of them had an income of under 4,000,000 won per month. The results of the eating frequency rate showed that over half of the people had jeungpyun once a month, and the recognition of jeungpyun for females (3.63) was higher than that for males (3.09). The respondents who joyed eating jeungpyun mentioned 'good taste and texture' as the top reason for eating jeungpyun, and 'different food and bad flavor' was mentioned as the reason for disliking it. As a result, popularization of jeungpyun was based on two factors: 1) fundamental factor and 2) external factor, and both significantly influence the preference for and purchasing of jeungpyun,-. Therefore, future studies should be conducted to improve preference for jeungpyun as a functional food. The results of preference and purchasing show that jeungpyun prepared with rice, rubus coreanum miquel, black bean, grape and green mume makgeoilli.

• (The) Research of the performance art and culture
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• no.36
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• pp.531-551
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• 2018

The educational trait that the arts and cultural education and dance strive for at a time when the ethical tasks of life is the experience for insight of life. The awareness of time entrusted with the intensity [depth] of artistic and aesthetic experience is to contain its implication with policy and system. In the policy territory, broad perception and strategy are combined and practiced to produce new implication. Therefore, on the basis of characteristics and spectrum persuaded at a time when the arts and cultural education and dance education are broadly expanded, the result of this study after taking a look at the role of dance education within the arts and cultural education is shown as follows. The value striving for by the culture and arts education and dance education is to structure the life form with the artistic experience through the art as the ultimate life description. This is attributable to the fact that the artistic trait structured with self-understanding and self-expression contains the directivity of life that is recorded and depicted in the process of life. The dance education in the culture and arts education has the trait to view the world with the dance structure as the comprehensive study as in other textbook or art genre under the awareness of time and education system category within the school system and it has diverse social issues combined as related to the frame of social growth and advancement outside of school. When taking a look at the practical characteristics (method) of dance based on the arts and cultural education business, it facilitates the practice strategy through dance, in dance, about dance, between dance with the artist for art [dance]. At this time, the approachability of dance is deployed in a program based on diverse artistry for technology, expression, understanding, symbolism and others and it has the participation of enjoyment and preference. In the policy project of the culture and arts education, the dance education works as the function of education project as an alternative model on the education system and it also sometimes works as the function for social improvement and development to promote the community awareness and cultural transformation through the involvement and intervention of social issues.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.75-84
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• 2015

In this study, a Yanggaeng with added loquat fruits puree was developed and studied on quality characteristics. The mixed ratio were 0%, 20%, 40%, 60%, 80%, 100% of loquat fruits puree. Loquat fruits puree have 83.49% of water, 0.36% of crude protein, 0.04% of crude fat, 0.46% of crude ash, $14.3^{\circ}Brix$ of sweetness, 75.10(mg/kg) of polyphenol and 4.01 of pH. The water contents of Yanggaeng were 41.78~53.37%, and showed significant increase (p<0.001). The sugar contents of Yanggaeng were increased from $28.7^{\circ}Brix$ at control group to $36.0^{\circ}Brix$ at 100% mixing group (p<0.001), while pH were decreased from 6.4 at control group to 4.26 to 6.4 at 100% mixing group. In color, the brightness (L-value) gradually decreased from 72.69 at control group to 43.64 at 100% mixing group (p<0.001), the redness (a-value) of control group was the lowest by -1.72 while 100% mixing group was the highest by 8.64 (p<0.001). The yellowness (b-value) of control group was 15.91 while that of 100% mixing group was 21.98 (p<0.001). The DPPH radical scavenging activity of control group was the lowest by 9.24% while that of the group 100% mixing was the highest by 46.17%. Total polyphenol was not detected from control group and 20% mixing groups, and 100% mixing group was The highest by 16.69 mg/100 g (p<0.001). Preference test showed the groups with mixing loquat fruits puree 60% or more were preferred (p<0.001) in color. There were no significant difference from sweet taste but sour taste of 100% mixing group was The highest by 4.85 (p<0.01). For texture and overall preference the most preferred groups were the groups of mixing of 60% and 80% of loquat fruits puree.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.55-71
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• 2015

The purpose of current study is to identify moderator effects of a number of use in terms of the influences of selection properties as perceived by college foodservice. This study was collected 297 survey from college students in Busan and Gyeongnam using the statistics program SPSS (18.0). Result shown that the selection properties of the institutional food service were analyzed with four elements: physical environments, service of worker, diversity of menu, and quality of food. All of the selection properties were found to have significant effects on satisfaction. Although there was no significant effect on the second stage, partial moderating effects were found in the third stage only when the interaction term of physical environments ${\times}$ the number of use is applied. Considering these results, it can be considered that a number of use of foodservice facilities are moderated by physical environments. Therefore, it implies that institutional foodservice operators should improve physical environments including interior, tableware, and cleanliness. In addition, satisfaction and preference were found to be closely related each other, which indicates that preference is improved as satisfaction increases.

• The Journal of Industrial Distribution & Business
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• v.9 no.2
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• pp.57-63
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• 2018

Purpose - This research examined the effect of hedonic and utilitarian eating-out motivations on the evaluation of restaurant selection attributes in a fashion premium outlet. Additionally, the influence of experimental and functional attributes on customers' preference for hedonic eating-out motives and utilitarian eating-out motives, and variation of moderating effects through the gender was examined. Research design, data, and methodology - A survey was conducted to verify the established research hypothesis. The questionnaire items for the research were modified to fit the situation of the present study. In order to elaborate the questionnaire, the literature of the previous researchers was reviewed and supplemented. The survey conducted 207 online questionnaires for consumers who have visited domestic fashion premium outlets from July 4, 2017 to July 27, 2017. A total of 207 questionnaires were collected, and a total of 206 questionnaires were used for the empirical analysis after excluding one inappropriate response. In order to verify the reliability and validity of the measured variables, exploratory factor analysis and reliability analysis were performed using SPSS 20.0. Next, the structural equation model (SEM) statistical method was used to test the hypotheses of the study. Results - Hedonic motivation had more influence on experimental attribute importance than the functional attribute importance of the restaurant. However, this result was different depending on the gender. The effects of hedonic motives on empirical attributes were more influenced by female groups, and when influencing functional attributes, male groups were more influenced. However, it was statistically significant (p <0.05) in the female group only when the hedonic eating out motives influenced empirical attributes. Conclusions - This study analyzed the effect of eating-out motivation on the restaurant preference attributes and suggested practical implications. First, customers with hedonic eating-out motivations were evaluating experiential attributes to be more important than functional attributes. Second, for customers who are motivated to use practical eating-out habits, companies should provide services that meet practical and economic needs. In particular, female customers visiting restaurants need differentiated marketing strategies that make them feel new experiences rather than practical ones. In addition, it is necessary to study more complex and integrated studies which will influence restaurant selection attributes of premium outlets customers by adding various eating out motives and selection attributes.

• Archives of design research
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• v.14 no.2
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• pp.117-126
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• 2001

Dietary life is said to be consummated even to a phase of art from phase of survival, recognition, selection and preference. Dietary life, from a sheer earing, is now transforming itself into a joy, and therefore, function of foodstuff packaging demand diversification rather than a simple packaging. Recently, socio-economic environment is showing conspicuous changes in that there are increasing number of working couples nuclear family, old-age population, social activity and improvement of living standards. Such a change in the living environment has much impact on our dietary life. Particularly, an age when cake and cookies of western origin were all but strange is gradually phasing out, while it is deemed to be improper to overlook the fact that bread and cakes are solidifying their position as part of foodstuff meanies for on dietary life. Of cakes and cookies, cakes have come to enjoy a position whereby they are regarded as part of an imperative for family banquets, various get-together and birthday celebration, etc., with a significant improvement that caters to our taste vis-a-vis an stage of introduction of cakes. At the time when reined foreign bakeries, one after another , are contemplating to make an inroad into Korea, and when the distribution market is to be opened fully in July of 1993, Korea bakeries that have been building up their position within the domestic market are expected to face a considerable number of difficulties. Accordingly, under such circumstances of the time text we are in it is attempted in this study to map out measures that may contribute to the strengthening of the products of business enterprises and improvement of corporate image that may appeal to feeling and emotions of consumers packaging that could attain objectives, and package design planning that, as an important factor for playing its own share in the restoration of humanism that is being alienated, may appeal to consumer sensitivity, rather than packaging that is being utilized merely as tool designed for marketing

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.779-790
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• 2015

The purpose of this study was to determine the awareness and preference relating to traditional food and yaksun food by university students majoring in culinary art and foodservice in the Daegu and Gyeongbuk area. This research carried out an investigation on 492 (male 257 and female 235) students. 'Awareness of traditional food' was gained through school education in male students (37.4%) and female students (46.7%). For 'the most-favored traditional food', 260 (male 138 and female 122) students most often responded galbijjim, followed by bibimbap, bulgogi, and kimchi. For 'the part that requires the attention most in improving traditional food', variety of taste received the highest votes by 109 male students (42.4%) and 98 female students (41.7%). For 'awareness for yaksun food', the most popular paths were TV, newspaper and the Internet in 123 male students (47.9%) and 139 female students (59.1%), where as 97 students answered school education (19.7%). For 'the part that requires the attention most in developing yaksun food', variety of taste received the highest votes by 103 male students (43.8%) and 106 female students (41.2%), which was the same result for the development of traditional food. For 'awareness on the possibility of popularization of traditional and yaksun food', needs for food development received the highest score of 3.99 (male 3.99 and female 3.99) by 5-point Likert measurement. In conclusion, high awareness levels of health, traditional food, and yaksun food in university students in Daegu and Gyeongbuk majoring in food-service will contribute to a healthy food culture. Further, this research will have a large impact on development of various convenience foods in the food-service industry as well as home.

• Korea Science and Art Forum
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• v.19
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• pp.515-525
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• 2015

Along with a rapid increase in the number of 1-person households where the concept of 1-person consumption and 1-person economy is emphasized, the proportion of 1-person household in Korea occupies a 25.3% at present, and the number is expected to grow continuously. And this rapid increase will bring about a host of problems such as housing shortage in the metropolitan area, egoism, loneliness felt by individuals, and other social problems such as crime. As an alternate movement to this phenomenon, concern on and interest in community, community culture, and sharing of space are on the rise, together with concern on and preference for sharehouse culture. In news media as well, articles on life shared with members of a sharehouse often appear. This sharehouse, which is widely spread and well received in Japan, not only reduces economic burden but also creates their own community and promotes their own culture. In this sense, it is a new way of life that represents benefits of sharing, well beyond just economic interests. Accordingly, In this research, an attempt was made tp examine the circumstances in the use of space based on existing studies on sharehouse characteristics in order to shed new lights on the meaning that non-characteristic space concept of the traditional residential space has as the concept of sharehouse space by considering it in connection with the non-characteristic space concept of the Korean traditional residential space where diverse circumstances occur centered on communal life and which were accepted by all naturally.