• Title/Summary/Keyword: RYU

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Neo-Han Ryu Market Segmentation based on Psychographic profile among Chinese and Japanese visitors (신한류에 대한 Psychographics에 따른 시장세분화 -중국인 및 일본인 관광객을 대상으로-)

  • Jung, Hee-Jin;Back, Yong-Chang;Lee, Gye-Hee
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.12 no.7
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    • pp.3006-3015
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    • 2011
  • Psychological involvement, belief, and attitude as important variables in explaining tourism behavior have been widely examined in the tourism context for its usefulness in differentiating markets. This study investigated foreign tourists' Neo-Han Ryu related trip behaviors based on their psychological involvement, belief, and attitude toward Neo-Han Ryu. A self-administered on-site survey was conducted in January 2010. Three distinctive clusters were identified from cluster analysis. These three segment show sharp contrast in terms of their psychological involvement, attitude and belief about Neo-Han Ryu and thus differ from each other with respect to their behaviors, including satisfaction, intention to revisit, recommendation, and trip expenditure. The results clearly indicate that the segment with a high Neo-Han Ryu involvement reported stronger intention to revisit and recommendation to others compared to the less involved segments. The findings provides important implications to the marketers regarding how to utilize Neo-Han Ryu to expand Korean inbound market and how to select target markets.

Scholarship, Statecraft, and War Management of Ryu Seongryong (서애 류성룡의 학문과 경국제세, 그리고 전쟁관리)

  • Choi, Yeon Sik
    • (The)Study of the Eastern Classic
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    • no.73
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    • pp.327-360
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    • 2018
  • Ryu Seongryong, a Confucian scholar and politician, are two sides of the same coin that cannot be separated from each other. The scholarship of Confucian intellectuals is oriented toward the practice of the managing state and salvation of the world(經國濟世), and the precise study of historical precedent and political scene affects the success or failure of politicians. Ryu was able to become a real savior of Joseon Dynasty in crisis, because he synthesized dialectically both without distinction between theory and field. However, previous studies on Ryu did not pay attention to these points. In this article, I would like to start from the point that Ryu was interested in the Learning of Wang Yangming without being satisfied with the Neo-Confucianism. And I want to emphasize that he had a pragmatic view that was different from the orthodox scholars and that he was able to demonstrate his ability to cope with crisis even when Joseon was hit by the Japanese invasion of 1592. In short, this article seeks to re-examine Ryu's life in terms of pragmatism and realism which pursued a balance between learning and practice.

Review of Dietary Culture through Choi's Recipe (「Choi's Eumsikbeop」) in scrapbook (「Jasonbojeon」) of Shin-chang Maeng's Cran - Focus on the Korean Traditional Steamed dish (Jjim Ryu), Noodles, Rice cake & Confectionary (Myeon-Byeon-gwa Ryu) - (신창맹씨 종가의 문헌(「자손보전」)에 수록된 「최씨 음식법」의 조리법을 통한 조선 중기 음식문화 고찰 - 찜류 및 면병과류를 중심으로 -)

  • Park, Chae-Lin;Lee, Jin-Young
    • Journal of the Korean Society of Food Culture
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    • v.30 no.5
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    • pp.552-561
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    • 2015
  • This study compared recipes of Korean Traditional steamed dishes, Noodles, Rice cake & Confectionary in Choi's Recipe ("Choi's Eumsikbeop") with those in other literatures written during the mid-Joseon Dynasty. Through this work, it aimed to explore the value of Choi's Recipe ("Choi's Eumsikbeop") in the history of cooking and the meanings of its recipes. Choi's Recipe ("Choi's Eumsikbeop") contains recipes for a total of 20 kinds of food. Specifically, there are seven kinds of Fermented dishes (kimchi (6), and salted fermented food (1)), four kinds of Steamed dishes, seven kinds of Confectionary and Sweet (rice cake (4), jeonggwa (1), and dang (2)), and two kinds of Noodles (dumpling (1), and noodle (1)). Among them, the steamed dishes revealed characteristics of 17th-century food as in other cooking books, and some of them utilized unique ingredients handed down only through head families. Moreover, some recipes showed different cooking methods using similar materials. This suggests the originality of the recipes in this cooking book.