• The Journal of the Korea Contents Association
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• v.16 no.12
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• pp.622-635
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• 2016

The purpose of this study is first to examine the tendency in what kind of activities and difficulties are carried out as family rituals. Second, the study was to investigate the effects of family rituals on family strengths. To accomplish study purpose, 216 married women/men were asked to fill out the survey questionnaires. For analysis of data, SPSS Win program was used to perform Frequency Analysis, MANOVA, Multiple Regression Analysis. (1)In the dinner rituals, it turned out that a main activity was 'serving homemade food' and a majority of subjects had a difficult time establishing a regular ritual due to 'their busy schedule at work'. In the weekend leisure rituals, a main activity was 'paying a visit to suburbs' and a main difficulty was 'lack of mutually available time for all family members'. In the birthday rituals, a main activity was 'preparing a birthday cake' and a main difficulty was 'because family members forget their birthday'. In the wedding anniversary rituals, women's main activity was 'eating out' and men's main activity was 'give a partner to a flower or gift', and a main difficulty was 'because family members forget their birthday' and 'because it was not a wanted celebration'. Finally, in the traditional rituals, women's main difficulty was 'partner doesn't understand my difficulties' and men's main difficulty was 'trouble human relationships with relatives'. (2)The family rituals were significantly different according to the age. (3)'Closeness of family members', 'task performance and problem solving skills' and 'sharing a value system of family members' were affected by the family rituals.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.34 no.3
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• pp.115-123
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• 2016

In this study, the landscape characteristics of the sacred Dangsan forests at Singi-ri, Namwon-si were investigated as an agricultural heritage, and the management scheme for revitalization of the village was introduced. FAO established the term of 'GIAHS' (Globally Important Agricultural Heritage Systems) for conservation of each country's farmland, unique agricultural landscape, and cultural diversity. The Ministry of Agriculture, Food and Rural Affairs of Korea evaluates that the Agricultural Heritage is a new means and potential for rural development. Dangsan forest, a traditional village forests of rural Korea is a representative 'agricultural heritage' with a history of more than several hundred years of Dangsan ritual. The Dangsan forests were closely linked with paddy fields. This forest was composed of two Dangsan forests, and one Bibo forest. Especially, the Dangsan forest 2 was established on the mounding with 395m in length and 15m in width. Although, most of Dangsan forests do not have accurate records about forest establishment, this forest has retained a stone monument that illustrated the history of the forest. These aspects of Singi-ri's Dangsan forest indicated clear difference and characteristics compared to other ones. This Dangsan forest has been left alone from the public attention. The Dangsan forest at Singi-ri need to be recognized for their valuable landscape characteristics. By linking the Dangsan forest with 'Jirisan trail', the trail path will lead people to the agricultural heritage at Singi-ri. Enhancing the management scheme will contribute to revitalize the village.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.439-454
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• 1996

The present study investigated Bul-Chun-Wi Sacrificial Ritual (sacrificial service which has been handed down from generation to generation to worship the family ancestors in the period of $1400{\sim}1800$) and foods for the sacrificial service among fourteen head families in Andong area. The findings are as follows; 1. In Bul-Chun-Wi Sacrificial Rituals, family shrine has been maintained in good shape, and the table, dishes, and foods used in the rituals have not been changed so much until these days. 2. While vegetable soup is widely used as soup, one family uses the seaweed soup, the other soup mixed with meat, fish, and vegetable. Specially soybean-powdered soup, which is the distinguishable food in Andong area, has been used. 3. As a basic Ddock, mainly Si-Ru-Ddock(a steamed rice cake), piled up to 13-15 stacks, is used. Additional 7-9 kinds of Ddock are placed on top of the basic Ddock. 4. For grilled-meat food(Geuck), eight families use the raw meat, and one family uses the half-cooked meat. Recently, five families have used the cooked meat. Mostly used ones are meat-Geuck, fish-Geuck, chicken-Geuck, and the Geuck are not served one by one. Instead the Geuck are stacked in one dish designed for Geuck in order of meats from poultry, animal, fish, and shell. As the sub-dishes for rice, raw and cooked Geuck are used. 5. The number of stew (Tang) are 3 to 6 and 5 stews is the most popular. Commonly used stews are meat stew, fish stew, chicken stew, vegetable stew, blood stew, and organs stew. For the vegetable stew, buckwheat gel can be used. 6. As the fruit, chinese date, pear, nut and dried persimmons are the basic ones. The even number of 6 or 8 colorful fruits are used, while the odd number of 7 or 9 colorful fruits are used in three head families. 7. As Sik-Hae which is a drink and made from fermented rice, rice Sik-Hae or fish Sik-Hae has been necessarily used. 8. As raw meat dish, the liver of cow or meat is used. As a wrapping materials, the reticulum of a ruminant, green seaweed or thinly fried egg can be used.

• Journal of the Korean Home Economics Association
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• v.29 no.3
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• pp.247-261
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• 1991

This Study is designed to present the concret data on the contents of the economic role and their change in the recent decade among women in a Korean Village. The Case Study method was used and the data was obtained through the participant observation. This Study is composed of the three parts. The first part deals with the effect of the agricultural mechanization upon the agricultural labor pattern of women. The second part examines how the introduction of a golf course and the textile factory in the vinicity affects the labor pattern among village women. The last part tries to demonstrate that the increasing contribution of women to the village economy has not yet produced any positive effect to their social status in the village. This is seen through the detailed description of two important village activities, one social(Tae dong-Gae) and the other ritual (Mokshinjae). The Results of the Study can be summarized as fallows. Firstly, the mechanization of farming is responsible for the increasing marginalization of women's labor in farming. This is particularly true for rice cultivation. Horticulture is still cultivated by women. As the mechanization progresses further, this trend will be more articulated. Secondly, it is found that women are actively utilizing the new external economic opportunities. In fact they are found to prefer those non-farming works to the traditional farming work. The former offers them less burdened work, less working hours, and more income than the letter. Lastly, women are found to be completely excluded from the process of the two important village activities. Only men are participants in them, and women only provides the labor for preparation of food and the necessary chores.

• Journal of Agricultural Extension & Community Development
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• v.23 no.4
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• pp.347-359
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• 2016

Landscape characteristics and the culture of the sacred Dangsan forests located at Mulgeon village, Eunjeom village and Daejipo village in Mulgeon-ri, Namhae-gun were investigated. The potential of Dangsan forests for agricultural heritage, linked with paddy fields, has been discussed. Dangsan forest is a traditional village forest and a representative cultural heritage with a history of more than several hundred years. The Ministry of Agriculture, Food and Rural Affairs of Korea evaluates that the agricultural heritage is a new means and will provide a potential for the development of rural areas. The Dangsan forests were located in the neighborhood of paddy fields. The Dangsan forests are to be related to paddy fields in order to get attention as an agricultural heritage. Especially, the Dangsan forest of Mulgeon village was designated as Natural Monument ＃150 with the name, Windbreak forest of Mulgeon-ri, Namhae. It was suggested that the national monument to rename as Dangsan forest of Mulgeon village, Namhae. The size of this forest was measured to be 735 m in length and 31 m in width. Mulgeon-ri will be better recognized as a candidate place of agricultural heritage with three Dangsan forests associated with paddy fields.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.1
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• pp.252-263
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• 2016

This study considered the factors of city brand reinforcement and city revitalization through a case study of two cities that were successful in revitalizing using a brand strategy. World leading cities are securing city competitiveness through the culture resources, particularly traditional culture, as a key asset to highlight the cities' uniqueness in increasing their value. The Confucianism influence on Korean traditional culture has a valuable content like etiquette, ritual ceremony, food, education, etc. as well as culture heritage in historical architecture. Therefore, it can be used as the city's assets to promote it worldwide. On the other hand, there is difficulty in preserving most Confucianism culture content and the intangible cultural properties have been neglected. This needs to be applied actively to be used on a city brand strategy. This study reviewed the successful case of Andong city in Korea and Qufu city in Sandong, China and suggests ways of raising the cities' brand power.

• Journal of The Geomorphological Association of Korea
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• v.19 no.4
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• pp.73-81
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• 2012

This study analyzed and examined the entries of natural disasters recorded in Samguk-sagi in relation to the natural thoughts. In the ancient Korean view of nature thought the Unified Shilla dynasty surveyed their view on nature in terms of terrestrial upheavals. In the first place, I came to know that the important natural disasters such as droughts, floods, hails, locusts, earthquakes, thunderstroke, storms uprooting trees, tornado etc. recorded in Samguk-sagi have something in common with the entries of natural disasters in the ancient Chinese histories. Accordingly, they interpreted natural disasters in terms of good omens and heavenly punishments. The king refrained from luxurious food and drink, released prisoners or reduced their sentence as a sign of his benevolence. They thought that natural disasters were caused by the heavenly instruction due to lack of virtue on the part of the king. I think that these were acts of ritual on the part of the king as a ruler to fulfill his responsibility for a benevolent administration.

• Korean Journal of Heritage: History & Science
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• v.33
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• pp.274-289
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• 2000

Koryo Dynasty has greatly effected the meat eating practice in Korea. And by focusing on this period, this paper has in vestigated how this practice influenced and effected our meat eating culture. The 'Orders to Prohibit Butchery' written on Koryo's history books were to encourage stockbreeding rather than to follow the Buddhist policy they followed. By encouraging stockbreeding, they wanted to promote the usage of cattle in farming and thus increasing agriculture industry as a whole. Nonetheless, records show that hunting was permitted to a certain degree. And this allowed the civilians to depend their meat supply from hunting and for the fire field farmers to capture wild animals that harmed their crops. Moreover, through 'Kiwujae' (Kiwujae - a shamans service to pray for rain / ritual (praying) for rain.), we could see that earlier part of Karyo's rituals and ceremonies followed the Buddhist tradition while the latter followed the Shamanism tradition. Perhaps this was the result of allowing 'meat' for the service offerings. As Shamanism could be considered as a religion that allowed 'meat', prevalence of Shamanism was promoting meat-eating at mess(after these rituals and ceremonies that offered food (meat inclusive) to their guardian or god, the civilians would dine together.). In relation, this public eating practice slowed down the progress for storage technique. Therefore, meat-eating was developed through public and mass dining rather than through the form of family or private. On this account, we can safely regard meat-eating practice as a 'public event'. On the other hand, the history of castration is not so long in Korea. And the purpose of such practice was to use the stock for farming rather than to yield high quality meat. It is known that Mongol in Koryo period has greatly influenced meat cooking in Korea. And the exemplary dish is the 'tang' (tang - kind of soup. However less creamy, clearer broth and with more ingredients than soup.). However, the tang we ate in everyday life had the same cooking method as the tang we offered for services. Moreover, since we did not use castrated animals for our offering as the Mongolians, we must not have been greatly influenced by them. But if so, perhaps the influences would have been limited to the nobility.

• Journal of The Geomorphological Association of Korea
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• v.18 no.4
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• pp.153-162
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• 2011

This study analyzed and examined the entries of natural disasters recorded in Samguk-sagi in relation to the mythological thoughts. In the ancient Korean view of nature thought the Three Kingdoms surveyed their view on nature in terms of natural calamities and terrestrial upheavals. In the first place, I came to know that the important natural disasters such as droughts, floods, hails, locusts, earthquakes, landslides, storms uprooting trees, tornado recorded in Samguk-sagi have something in common with the entries of natural disasters in the ancient Chinese histories. Accordingly, they interpreted natural disasters in terms of good omens and heavenly punishments. The king refrained from luxurious food and drink, released prisoners or reduced their sentence as a sign of his benevolence. they thought that natural disasters were caused by the heavenly instruction due to lack of virtue on the part of the king. I think that these were acts of ritual on the part of the king as a ruler to fulfill his responsibility for a benevolent administration.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.801-810
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• 2008

The principal objective of this study was to assess Korea's traditional ritual food culture, and to compare two types of ancestral rites the Hyang-Sa and Bool-cheon-wi rites which were held in the Daegu and Andong regions of Korea. In this study, we describe the performance of the Bool-cheon-wi rites held by two head families located near the Andong area namely, the head family of Seoae Ryu Seong-Ryong(1542-1607)(Seoae) who was well-respected for his writings and personality, and the head family of Dangye Ha Wee-Ji(1412-1456)(Dangye) who was well-known and famous as one of the members of the Sa-ryuk-sin. This research was conducted via diredt engagement in these memorial services and several interviews with the families. The results were summarized as follows; Foods used in the Hyang-sa rites including Mae(bap), Kook, Jaban(Jogee), Po(dried fish), Juck, boiled and seasoned vegetables, fruits, confections, and liquor. Jobap and Ssalbap were used as Mae at SD(Seo Dalsung), and PMPH(Pahoi Myogul Habin Park) used Jo, Hyunmy, Pi and Susu in the raw. The dishes on the table were arranged as follows. A wine cup was placed in the first row, Po(a dried pollack), and jujube and nuts in the second row, Ryukpo(slices of dried beef), Sangeogogi were set at the third row, and Soegogi, pork, Mu, and Minary were placed in the fourth row, and the head of the pig was placed in the center of the table at SD. A wine cup, Soegogi, and pork were positioned in the first row, Mu, Minary, Pi and Susu were placed in the second row, and Jogee, Jo, and Hyunmy were placed in the third row at PMPH. The sacrificial foods offered for Bool-cheon-wi rites were as follows; Mae(bap) Kook noodle Jogee Tang(stew) Po Juck Tucks boiled, seasoned and salted vegetables Jeon fruit confectioneries liquor(chungju). The head family of Seoae Yu Seong-Ryong utilized 5 types of Tang(meat stew, fish stew, chicken stew, vegetable stew, seafood stew), whereas the head family of Dangye Ha Wee-Ji utilized 3 kinds of Tang(meat stew, fish stew, vegetable stew). As a basic Tuck, Shi-roo-tuck(a steamed rice cake), piled up to 25 layers, was primarily utilized. In particular, Jung-Gae(Seoae's favorite food) was placed on the table. For grilled-meat food(Juck), Yu's family used raw meat and Ha's family the half-cooked meat. The main types of Jucks used were meat-Juck, fish-Juck, chicken-Juck, and these were not served one by one. Hyang-sa and Bool-cheon-wi rites have an the educational function, in that they allow for the carrying out of filial duties by a heartfelt performance of performing the ceremony, by taking great care from the pre-rite preparations to the post-rite period. In addition, these rites have various meanings, as events that strengthen the ties of blood relations of ancestors and themselves, and to promote and harmonize family friendships, they may also have religious meaning in the culture, as prayers are offered that all the family's descendants may be blessed, live long and enjoy abundance whlie respecting their ancestors. As for the role of Hyang-sa and Bool-cheon-wi rites in today's nuclear family society, it can be said that these rites remain especially important as a method to strengthen community consciousness by fostering an understanding of the meaning of existence itself, and thus inspiring the roots of consciousness.