• Journal of the Korean Institute of Rural Architecture
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• v.13 no.3
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• pp.99-106
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• 2011

The purpose of this paper is to examine their degree of housing satisfaction in Gyeongju, focused on indoor environment of urban traditional houses. Mostly built during time period from 1930's to 1980's in Seoak-dong, Bomun-dong, Namsan-dong, Sajeong-dong, and Hwangnam-dong, Gyeongju' Hanok reveals the evolutionary development to fit into the urban settlement. Urban traditional house has important meaning as a type of residence maintaining tradition of Korean residential culture, and it is the study's first goal to derive developable element by analyzing the characteristics of urban traditional house focusing on such a feature. Residents in 5 districts in Gyeongju were classified and the self-administered questionnaires were provided to them. 187 papers were used for final analysis. The data for general trend of satisfaction was seek for after its average and standard variation were calculated.

• Journal of the Korean Institute of Rural Architecture
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• v.24 no.4
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• pp.59-66
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• 2022

This study is to investigate the old buildings that have been built more than 50 years ago, targeting the areas of Seongan and Jungang-dong, the historic urban area of Cheongju. Their types and distribution characteristics are as follows. 1) First, the old buildings existing in downtown Cheongju account for 21.4% of 1,070 out of the total 5,000 buildings. Among them, wooden buildings before the 1950s accounted for 60% of them, resulting in severe aging. 2) Second, by use, 728 detached houses and 276 neighborhood living facilities account for 93.8% of the total, with 16 offices and 12 religious facilities. By structure, there are wood 65%, masonry 30%, and reinforced concrete 5% (54 buildings). By number of floors, the first floor 90%, the second floor 7.3%, and the third floor or higher 2.7% (30 buildings). The roof material is 51.6% of earthenware, followed by slate, cement, and slab. 3) Third, the old buildings are scattered all over the streets, and are concentrated in Namju-dong, Nammun-ro 1-ga-dong, Seoun-dong, and Sudong at the foot of Uamsan Mountain, a former refugee village. Also old buildings are distributed in Seoun-dong and Seokgyo-dong where hanok(korean traditional houses) are concentrated, in Namju and Nammunro 1 ga-dong blocks connected by alleys, and in cul-de-sac all over the place.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.342-350
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• 1995

The purpose of this study was to improve and hand down traditional dining habits. Questionnaires were distributed to rural house wives in Kangwon-do. The results were as follows; 1. 30.8％ of the respondents was 40 to 49 years old. 35.2％ of their education was primary school. 49.5％ of them had husbands and children. 44.2％ of them had 3 to 4 family members. 26.9％ of them earned 8 to 11 millon won yearly. 2. Their housing environment showed that 52.5％ of housing was a Korean traditional house or Hanok. 72.1％ of kitchen was a stand-up one. 66％ of fuel was oil. 3. 99.3％ of the respondents had refrigerators. 66.3％ electronic range, 95.9％ electronic rice cooker, 97.2％ gas range, 59.6％ mixer, 62％ electronic fry pan respectively. 4. 73.5％ of the respondents got information about Korean traditional food from seniors or friends. 36.6％ of them learned new recipe from TV, newspapers and magazines. 43.3％ of them thought their concern about meals was average. 48.4％ of them paid much attention to prepare meals for themselves. 52.7％ of them spent a half to one hour for preparing dinner. 48.3% of them ate processed foodstaffs often. 31.5％ of them dined out once every two or three months. 5. 79.5％ of them had rice for breakfast, 74.5％ for lunch, and 98.4％ for dinner respectively. 96.2％ of the respondents made Kimchi and 55％ among them had two kinds of Kimchi. 91.1％ of them had two to three kinds of dishes except Kimchi for breakfast. 68％ of them used a synthetic flavoring. 6. 16.2％ of the respondents ate beef once a week, 40％ pork, 23％ chicken, 3％ dog meat respectively. 37％ of them ate mackerel pike, 25.5％ mackerel once a week, 11.6％ hairtail, 25.5％ mackerel pike, 25.6％ yeemunshu, 13.7％ tuna respectively. Freshwater fishes such as mudfish, trout and Israel carp were their favorite onces.

• Journal of the Korean Institute of Rural Architecture
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• v.24 no.3
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• pp.59-66
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• 2022

This study aims to find out how architectural designers applied the design process and what content is applied in the practical process of architectural design in Korea, and to improve it if there is a problem. So the study is carried out by investigating 13 architects(Including one person who wants to keep his work private) with extensive experience in architectural design. The architects were questioned on how and what content the design process was used for their representative works that had been designed. And interviews and field surveys were conducted on other matters to be improved. The survey was conducted from November 2021 to July 2022. According to the conclusion of this study, First, Most architects were applying the design process in the architectural design practice. These are caused by an impact on education, but there was also an aspect of preparation in terms of guidelines such as the Architects Association and storage rights. Second, Although the design process differed in each name and phase, it was generally carried out in the order of the start phase, the planning work phase, the basic design phase, the intermediate design phase, the implementation quarterly, and construction. Third, The step-by-step work of the design process differed slightly depending on the architect, but counseling and contract work were mainly performed at the start-up phase, and field surveys, legal investigations, and case studys were conducted at the planning phase. In the basic design phase, some contents related to architectural programming, basic drawings, images, and models were used as main work contents. In the intermediate design phase, secondary contents such as licensed books and facility facilities were the main tasks. In the implementation design phase, detailed maps and various frost facilities were finally inspected. Since then, construction and supervision have been carried out in the order of progress. Forth, As for the contents to be improved in the future, the architect's ability, the designer's knowledge of the overall architecture, the design supervision system, and the expansion of time for the initial design process were answered.