• The Journal of the Korea Contents Association
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• v.14 no.12
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• pp.1021-1036
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• 2014

In this article, another literatures that original Korean own red pepper (Gochu) was cultivated from ancient years and there were many other varieties of Gocho in Korea were shown. The first book where Gochu was appeared as written in Hangul (Korean own character invented by King Sejong in 1433) was Hunmongjahoe (訓蒙字會) written by Choi Sejin in 1527. However, many books where cho(椒) indicating Korean red pepper (Gochu) was described before Hunmongjahoe. This is consistent with Hongjaejonso(弘齋全書, 1799). King Jungjo asked Kim Dalsun about the type of Cho(椒) in Hongjaejonso, Kim Dalsun answered to King Jungjo that there are many types of Cho such as Chokcho(蜀椒), Jincho(秦椒), Dancho(丹椒), Daecho(大椒) and Hocho(胡椒). When common characteristics in Chokcho, Jincho, Dancho, Daecho and Hocho in Hongjaejonso were studied, it was found that these Chos had one word in common "Gocho(고쵸)" in the Korean translation. Also several Chos such as Buncho(蕃椒), Nammancho(南蠻椒), Mancho(蔓椒) were characterized as Gocho in ancient books. In conclusion there were several Chos such as Chokcho, Jincho, Dancho, Daecho, Hocho, Buncho, Nammancho, Mancho, etc indicating the various types of Cho, and these were all written as Gocho(고쵸) in the Korean character. An original Korean Gocho should be cultivated in Korean peninsula. Several different types of Cho were imported during the course of trade with foreign countries, and these foreign Chos called as Buncho(蕃椒), Nammancho(南蠻椒), Mancho(蔓椒) by discriminating original Korean Gocho(고쵸). The original name of Gochu(고추) is Gocho. Later the Chinese character for Gocho(苦椒) invented in response to the Korean character of "Gocho(고쵸)" by necessity.

• Journal of the Korean Institute of Landscape Architecture
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• v.43 no.2
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• pp.30-39
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• 2015

The English Landscape garden and picturesque aesthetics, which was in fashion during the 18th to early 19th century in England, has been accused of making people see the actual garden in terms of a static landscape painting without a synesthetic engagement in nature. As new optic devices such as diorama, panorama, photography, and cinematography were invented, ways of seeing nature transitioned from a perspective vision to a panoramic, that is, modern one. This study intends to uncover signs of this kind of modern vision in the picturesque aesthetics and visual representation of landscape gardener Humphry Repton. German garden theorist Christian Cay Lorenz Hirschfeld contended that the English landscape garden was a new style of designing landscape that followed the principle of the serpentine line, which produced movement in sightlines; thus, he considered garden art as a superior art form among all other genres. The signs of visual motion appear in Repton's sketches of "Red Books". Firstly, he designed systemic routes in his clients' properties by considering different types of movements between walks and drives. Secondly, he often used the visual effects of panoramic views for his sketches in order to allow his clients to experience the human visual field. Lastly, he constructed sequences of sketches in order to provide his clients with an illusion of movement; in other words, Repton's sketches functioned as potential visual media to produce the duration of time in a visual experience. Thus, the garden aesthetics of the time reflected the contemporary visual culture, that is to say, a panoramic vision pertaining to visual motion.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.12-18
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• 2012

The aim of this study is to look at how pepper was used in traditional medicine. In other words, this study aims to take a look at the process by which the medicinal nature & efficacy of pepper in traditional society was perceived and arranged through the aspects of the use of pepper as an exotic crop for treating diseases. This study investigated cases of using pepper for medical treatments by referring to books on traditional medicine in Korea. The old records about pepper are mainly in empirical medical books from the late Chosun dynasty. Nevertheless, the records about pepper tend to decrease in medical text as time goes by. Such a phenomenon can be attributable to the fact that people began to use pepper for daily food life rather than for medicinal purposes. Pepper was used mostly for digestive trouble such as vomiting, diarrhea, and stomachaches, and it was also applied to mental and aching diseases caused by the sound of body fluids remaining in the stomach. In addition, there were many cases where pepper was used externally for surgical disorders. Such symptoms for treatment are linked to, or in a complementary relationship with, research results in modern times. Boiled pepper was generally taken in the traditional herbal decoction method, and in the case of surgical diseases, it was applied externally. The cases of using old pepper, using pepper with seeds or without seeds, and using pepper mixed with sesame oil belong to a sort of herbal medicine processing, which usually aimed at changing the medicinal nature of pepper. In addition, in relation to the eating habits at that time, pepper was used as seasoning and to make red pepper paste with or without vinegar. There are two words used for pepper in the medical textbooks, 苦椒 (gocho) and 烈棗 (yeoljo). These words are translated into Korean as gochu, so we can identify this word as a nickname for pepper.

• Journal of Conservation Science
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• v.32 no.3
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• pp.345-352
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• 2016

The purpose of this study is to analyze on the textile used for book covers of "Gukgiboksiksoseon" and "Boepboksajeolboksaek", and slipcase of these books kept in the Oryundae Korean Martyrs Museum in Busan. These records are estimated to be written by Gyeongbin Kim(1831-1907), who was a royal concubine of 24th King Heonjong (reign 1834~1849) of the Joseon Dynasty. The cover textile of slipcase and two books are investigated to be silks by the FT-IR. The cover textile of slipcase is flower patterned satin with silver thread and the cover textile of two books are green and red with Su characters and bat patterned satin. The blackish part of pattern of slipcase is investigated by silver thread by FE-SEM-EDAX. Moreover, by the dye analysis, berberine, brazilin, and carthamin are detected from the cover textile of "Boepboksajeolboksaek". It is indicated that it was dyed with an amur cork-tree, a sappanwood, and a safflower. And rutin which is the main dyestuff of the sophora flower of the pagoda tree was detected from the yellow thread of the cover textile of slipcase.

• Journal of the Korean Society of Food Culture
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• v.5 no.2
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• pp.193-205
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• 1990

It is not known that when and by whom 'The Lee's UmsikBup' was written. This cookbook is written purely in Korean and has not been published yet. There is another book named 'UmsikBup' in the cookbooks of the Chosun Dynasty and there are many books with similar names. So this book is tentatively named 'The Lee's UmsikBup'. This book comprises fifty three items, among which there are fifteen items of rice alcoholics, three items of Gook-Su (noodles), sixteen items of side dishes, seventeen items of Tuck (rice cakes) and Guaja(kookies), and two items of fruit punch and tea. Three items were illegible because the lines were erased or the letters were not clear. The cereals needed for making rice alcoholics were sixty four percent regular rice and thirty six percent sticky rice. As for the processes, the process using Jee-ae-bop took up fifty five percent. As for side dishes, pheasants, which are seldom used for food these days, were then popular for food. And the entrails of domestic animals were much used for food. Seeing that red pepper paste mixed with vinegar was used for steamed breams (Jim) and that red pepper was used for Yeolgooja Tang, we can estimate that this book was written after red pepper was introduced. Inferring that Chohong Chang (red pepper paste mixed with vinegar and honey) is found Jinchan Ye Que, we can estimate this book was written in the late 1800's. The cereals used for making rice cakes were ninety two percent sticky rice and eight percent regular rice. Sticky rice was much more used and pepper was used for making Tuck (rice cakes) as Hun Chal Byung, So Ham Byung and Dootum Tuck. The analysis of the terms used in this book revealed that 117 items were used for cooking processes. And it also showed us that there were six kinds of cutting and thirteen kinds of heating procedure. The shapes and sizes of foods were revealed on the basis of real things. The measuring units are hard to revive since the measurements were taken by the container then in use. Thirty four kinds of containers and cookers, twenty more of which are now in use, were used for preparing foods. The use of ‘twigs stretched for the east’ had no scientific base but said something of Korean folkways at that time.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.3
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• pp.241-248
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• 1991

A few Korean native rice cultivars, 'Sharei' and red rice which are regarded as weedy rice and a rice sample enshrined in the Buddha's Image were examined for the grain shape, seed coat color, amylose content, alkali digestibility and esterase response pattern. Among the Korean native varieties which are collected during 1920's and preserved up to now, there are some varieties belong to the typical Indicas. Some lines of 'Sharei' and some collections of red rice from farmer's field showed the evidence of Indica rice. A rice sample which was enshrined in the Buddha's image in 1302 looked like a mixtures of Indica and Japonica. Reviewing the articles from the old books describing characteristics and some reports on the Indica rice in Korea, it was deduced that the Indica rice was grown in Korea in some extent before 1300.

• The Korea Journal of Herbology
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• v.39 no.3
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• pp.49-56
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• 2024

Objective : Obesity, which has recently been rapidly increasing in the obese population, is caused by an imbalance in energy intake and consumption. The reason why we need to manage obesity well is that the prevalence of complications such as diabetes, atherosclerosis, insulin resistance, and cardiovascular disease increases. In this study, the effect of FO (Fragaria orientalis) water extract on fat metabolism in 3T3-L1 cells was observed to develop a new anti-obesity material based on Mongolian medical books. Methods : The effect of FO extract on adipogenesis in 3T3-L1 cells was observed using DPPH scavenging, pancreatic lipase inhibitory activity, MTT analysis and Oil-red-O staining method. And the expression of proteins related to lipid metabolism was analyzed by Western blot. Results : The FO group significantly increased the DPPH radical scavenging activity at 5 mg/ml compared to the positive control BHA at 0.1 mg/ml. In oil red O staining at a safe concentration without cytotoxicity, lipid accumulation was significantly inhibited by less than 80% compared to the control group at all concentrations. Moreover, treatment of FO significantly increased the expression of proteins related to lipid metabolism, such as p-AMPK and p-ACC, in 3T3-L1 cells, and the expression of CPT-1 tended to increase in a dose-dependent manner. However, the expression of PPAR-γ was significantly decreased in a dose-dependent manner. Conclusion : These results suggest that FO water extract has a potential anti-obesity effect and are expected to be utilized in the development of materials for obesity prevention and treatment.

• Journal of the Korea Fashion and Costume Design Association
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• v.11 no.2
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• pp.85-98
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• 2009

The modern trend in costumes, influenced by postmodernism, is to use of various patterns and images borrowed from diverse cultures of many ethnic groups. The Yo tribe studied in this paper is miner ethnic group in China, whose traditional costume is very splendid and modern. In addition, its embroidery pattern has a high artistic value in that its shapes are diverse and splendid and each one has its own peculiar elegance. As for the research method, I examined the Yo tribe's history, culture, traditional costumes and design patterns through related books, research papers, internet sites, and etc. The results of the paper are as follows. The Yo tribe's costumes consist of a jacket, trousers or a skirt, an apron and a belt. Although the color of the costumes is all black, there are splendid embroidery decorations with the colors of red, orange, yellow, green and white on the chest or shoulder part of a jacket, the adjusting lines, cuffs, or a part of a trousers and aprons. The types of the patterns represented in the Yo tribe's traditional costumes are related to nature, ancestor worship, ethnic legends, history, religion, and agricultural lives. The method by which the Yo tribe expressed on their costumes is a "peach-blossom" technique, which uses cross-shaped embroidery with wrap and woof threads. Because it is not apt to express delicate and detailed patterns, the Yo tribe's patterns tend to show abstract and geometrical forms.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.103-113
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• 1999

Jeupjang like salted soybean paste with vegetable is the Korean traditional side order eating at table. Bibliographical studies on the Jeupjang in historic books such as Jeungbo-Sanlim-Keongjae(Re-edition of agriculture economic), Imwon- Keongjae Ji(Book of country economic) and Keuhap-Chongseo(Handbook of household) described the Korean food in the 18 century carried out. In addition, investigation and analytical studies on various home-made Jeupjang in present was accomplished. Jeupjangs were classified into three types according to variety preparing methods. Three types were fermented soybean paste (Doenjang) type using traditional Meju(soybean cake stater) for Jeupjang, salted pickle (Jangachi) type buried cucumber and eggplant into soybean paste or soysauce (Kanjang), and salted sauer kraut (Kimchii) type prepared vegetable in Jeupjang-Meju mash. The procedures for producing Jeupjang were Jeupjang-Meju making, and mixing vegetable with Meju powder into brine. At last process was fermented in horse wastes or grasses for 7-14 days. But manufacturing methods of Jeupjang before the 18 century were different in present. Nowadays glutinous rice, red pepper powder and various vegetable were used for domestic Jeupjang.

• Korean Journal of Human Ecology
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• v.15 no.6
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• pp.937-949
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• 2006

The purpose of the study was to explore the effect of the extensive program using the story telling on young children's linguistic creativity. 20 five-year-olds and 18 four-year-olds from a day care center were selected for this study. After performing pre-test, they were divided into control and experimental group. Children's linguistic creativity was measured using 'Imagining Red' of 'Korean Comprehensive Creativity Test for Young Children' standardized by Chun(2000). 6 books were selected for the extensive program for the promotion of children's linguistic creativity was carried out to experimental group for three weeks. After three weeks, post-test was performed on experimental and control group. The results indicate that the extensive program using the storytelling had an effect on promoting young children's linguistic creativity including the sub-elements such as fluency, flexibility, and originality. As the results of experiencing the extensive program related to storytelling, the linguistic creativity of 5 year olds improved more than that of 4 year aids and that of girls improved more than that of boys. For the developing children's linguistic creativity, various extensive activities need to be programmed.