• Journal of the Korean Society of Food Culture
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• v.6 no.4
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• pp.459-464
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• 1991

Welcome reception for chinese envoy had been very important affairs for Chosun Dynasty. The procedure for the reception was described in Youngjeob Dogam. The events of each visit of Chinese envoy were also recorded in Youngjeob Dogam Euigwae. Among them, only the records of the year of 1609, 1610, 1626, 1634, 1637, 1643 are existing.

• Journal of the Korean Society of Food Culture
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• v.6 no.4
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• pp.445-457
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• 1991

To analyze reception dishes of Choson Dynasty, the author studied historic book-Youngjeob Dogam Mimiunsek Euigwae (1609, 1610 year) in which the reception dishes for Chinese envoy in Choson Dynasty were described. The rescelts obtained from this study were as follows. 1. Youngjeob Dogam Mimunsek collected food items and necessities for reception of Chinese envoy from each administrative machinery, and they included cerials, fruits, seasonings, teas, wines, tablewares, medicines, etc. 2. The guest roms for Chinese envoy were arranged with table, chest, jar, wine glass, tableware, chopstick, spoon, incenseburner, brazier, candlestick, lantern, cloth, etc.

• Journal of the Korean Society of Food Culture
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• v.6 no.4
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• pp.433-443
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• 1991

To analyse reception dishes of Choson Dynasty the author studied historic book-Youngjeob Dogam Bansunsek Euigwae (1609, 1626, 1634 year) in which the daily reception dishes for Chinese envoy in Choson Dynasty were described. The results obtained from this study were as follows. 1. The daily food items for reception of Chinese envoy were refined rice wine, rice, large fish, fish, Zogi, Driedjogi, mullet, pork, beef, chicken, egg, salt, soysauce, sweet soy sauce, refined soy sauce, sesame oil, vinegar, bean curd, stone leek, parsley, ginger and gaslic etc. 2. The daily tablewares used for reception of Chinese envoy were ricebowl (bari), small bowl of porcelain (boa), water bowl (daejeop), soup bowl (tang gi), plate (jeopsi), small dish (jong gi), small earthen ware jar (dong hae), jar (hang), pottery (ong gi), wine glass (jan), water cup, chopsticks, kettle, cauldron, bottle, table, knife, napkin, dish towel, brazier, washbowl and meter etc.

• The Journal of the Korea Contents Association
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• v.17 no.2
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• pp.47-54
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• 2017

Today, increasing consumption of arts and culture, many people are visiting theater or concert hall. moreover K-culture led to boom in arts and culture but previous researches focused on analysis of culture contents on the other hand satisfaction of performance hall and revisit intention is minuscule. Therefore, this research investigates satisfaction of performance and revisit intention of factors influencing Korean and Japanese audience. As a results, performance facilities and customer reception service positive influence on revisit intention to Korean audiences but customer reception service positive influences on revisit intention to Japanese audiences beside performance satisfaction indirect effect on revisit intention as well.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.119-125
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• 1992

To analyze food material and table wares in daily reception dishes of Choson Dynasty, studied historic book 'Young jeob Dogam Zabmulsek Euigwae' (1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. Food material for reception Chinese envoy were vegetable, pickled vegetable, soup (?水), brown seaweed, kelp, green seaweed, garlic, pine mushroom, mushroom, driedfish, fish egg, shrimp, pork, pheasant, fowl, salted fish shrimp and etc, various fruits preserved in honey, green peajelly, buck wheat jelly and bean curd. 2. The table wares were rice bowl(鉢里), small bowl of porcelain(甫兒), water bowl(大貼), plate(貼是), small dish(鍾子), small earthen ware jar(東海), jar(缸), pottery(甕), table(盤), chopsticks(?), washbowl(洗面盆), earthen ware steamer(甑), kettle(釜), brazier(爐), measuring cup(升), unit of measure(合), meter(稱子), spoon(匙), chest (函), lid(蓋), large rice bowl(所羅) and bowl(椀).

• Journal of Digital Convergence
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• v.9 no.6
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• pp.57-70
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• 2011

In this paper, the author focused on the establishment of structural equation model for cyber copyright ethics based upon literature reviews. And to draw a factors influencing cyber copyright ethics reception, author are applied a human-technology-contents-culture (HTCoC) perspectives. The basic idea is that copyright ethics is one of the most significant solutions to protect copyrighted materials. Among solutions like technology, institution and legal framework, ethics may be the most powerful alternatives to face with copyright infringement. Among variables, copyright culture is appeared that can mediate the other factors in cyberspace. Concluding remarks is that more sound and sustainable cyber copyright ethics is needed to cope with unexpected negative use of information technology in digital convergence era.

• Journal of Global Scholars of Marketing Science
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• v.8
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• pp.1-19
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• 2001

To develop the traditional tea culture into tourism product, we will review the characteristics of traditional tea culture. Since our ancestor introduced tea, our tea culture has expressed the culture and spirit of ancestors' life and practiced the body and mind. Based on this facts, we want to build the program for applying.the tea culture into the characteristics of tourism products. The program for tea culture is following; reception; visiting the Korean Tea Museum consisting of reception room, tea-related document room, tea pottery room and korean traditional dress room; experiencing tea ceremony, tea traditional foods, natural dyeing, tea pottery making and tea etiquette; seeing visitors out. However, we didn't evaluate the satisfaction of tourists from Japan, China, America and Europe who participated in this program through the objective data. But they understood the excellency and creativity of Korean traditional culture through experiencing Korean invisible-visible culture. Therefore this study intends to develop the program for the attractive and differentiated culture tourism and build the competitive model of Korean culture tourism product.

• The Research Journal of the Costume Culture
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• v.28 no.1
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• pp.114-130
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• 2020

The purpose of this study is to reveal the cultural meaning behind modern experiences of diversity through the history of clothing in Korea. To this end, this study examines aspects that dictate clothing culture acceptance experienced and practiced by women by analyzing the case of the Naju rural area in Jeollanam-do from the 1950s to 1980s. Modern clothing was accepted later in the 20 century in this village, and the Satgolnai traditional textile tradition was an important factor after 1950s. In addition, the continuity of the rural five-day market is different from practices in the city. Limitations in access to media such as TV, films, and magazines, and the functional meaning of clothing in rural areas contributed to limitations for women to get the opportunity to access modern clothing items that were popular in the city. Unlike in the city, the event that inspired the transition to full-scale modern clothing in this village was the Saemaul Undong Movement of the 1970s. Additionally, Mombbe (labor cloth) worn during the Japanese colonial period was continuously worn as daily clothes for Naju women even after the 1950s. Therefore, colonial modernity continued through clothing.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.127-140
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• 1992

To analyze reception dishes of Choson Dynasty, studied historic book 'Youngjeob Dogam Younhyangsek Euigwae' (1634, 1643 year) described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follow. 1. The number of sets to be arranged on the table for Chinese envoy were 91 sets, 49 sets, 37 sets at welcome party (下馬宴, 翌日宴, 別茶啖) and 91 sets at farewell party (上馬宴) in 1643 year. 2. The number of fresh meal to be arranged on the table for Chinese envoy were 102 kinds described in the took of 1643 year. 3. A reception dishes (下馬宴, 上馬宴 ) of Choson Dynasty was the same wedding feast dishes of Choson Dynasty.

• Journal of Information Processing Systems
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• v.18 no.4
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• pp.470-479
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• 2022

Mukbang is a type of foodcasting where a host records or streams their eating rituals for audience consumption in live format. With origins in South Korea via the online broadcast genre found on Afreeca TV in the mid-2000s, the phenomenon has since found global popularity. Its development as a full-fledged genre is based on a communication culture that invites people to a meal rather than to talk to one another; viewers watch in silence as a host consumes a copious number of dishes from Korean gastronomy to fast food to other ethnic cuisine on display. An invitation to eat means the beginning of a public relationship that quickly turns to a private shared experience. This study analyzes several Mukbang video postings and makes use of Linden's culture approach model to provide a view toward a number of cross-cultural connections by Koreans and non-Korean audiences. Prior to the study, 10 Korean eating shows were selected and used as standard models. Korean Mukbang mainly consists of eating behavior and ASMR, with very few storytelling or narrative devices utilized by its creators. For this reason, eating shows make a very private connection. In other ways, this paper shows how 28 Mukbang-related YouTube contents selected by Ranker were evolving and examined through notions of acculturation and reception theory.