• Journal of Families and Better Life
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• v.14 no.1
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• pp.147-162
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• 1996

This study will attempt to show how the marriage customs is Korea have changed due to fluctuations in Korea society and values related to this fluctuation from the Japanese colonial period to the present. The procedures for marriage consists of preparation union and absorption. Before 1960 these mainly conformed to the old marriage customs of traditional society. Nowadays the processes of preparation in marriage have been eliminated in large part the processes of union have been changed to western style and the processes of absorption have been altered to a adegree. Matching the horoscopes of a prospective bride and groom and the "marriage box" still remain from the procedures of old marriages. The meaning of marriages as familism has changed to a form that emphasizes individualism opportunism and materialism.terialism.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.387-396
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• 1999

Dog meat was begun to be edible by the Chinese, Japanese, the French, Belginan, German Philippines Vietnamese, North-Americans African-Indians Canadian-aborigines Alaskan aborigines including Kor-eans. According to the record, Korea has a long history to have eaten dog meat from the era of Sam-kug(three kingdoms BC 57∼AC 668) and so there are numerous languages proverbs, and customs re-lated to the dog meat. Over the long history there have been many records and recipes about the edib-leness of dog meat. But at present time only the way of cooking such as Bosintang(a soup) Suyuk(a boiled meat) Duruchighi(boiled meat added spice and slightly roasted) Muchim(boiled meat added by spice and mixed) Gaesoju(an extract) Jeongol(boiled meat mixed with spices vegetables and water on the pot) remains. Koreans eat dog meat following the traditional customs n the Boknal(hottest day in summer). Also the areas of Buyo. Sochon, Boryong adn Chongyang of Chungnam province and the ad-jacent areas like Kongju, Iksan, and Nonsan have customs to kill the dog and offer dog meat to the gue-sts in time of small or big occasions such as funeral ceremony Hoigap(anniversary of one's 60th birth-day) and one's birthday. This range of customs is expanding larger and larger. These areas are the cen-ter of past Baekche(BC 57∼AC 660). In spite of this it is unreasonable, and excessive action for foreig-ner to fine fault with the dog meat or Korean food culture.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.2
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• pp.275-286
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• 2001

The purpose of this study is to investigate the characteristics of costume and its ornaments which are appeared in the traditional wedding ceremonial customs and the wedding costumes of Eastern Slav, that is consisted of Russian, Belarusian and Ukrainian from the 19 to the early of 20C. In this study, many different procedures of wedding ceremony with a various kind of wedding costumes are shown. A wedding custom of Eastern Slav had been developed by a intermixed style of the Christianism and a paganism. The wedding custom is organized by the 3 sequential procedures; before a wedding, a wedding, after a wedding Their wedding means the union of the bride into the bridegrooms family in order to establish a new family. Therefore, the wedding costumes have been developed according to this, and the head gears have developed as a symbol which presents the meaning. A brides costume is composed of a head gear, \"Lubaha\", and \"Sarafan\" or a skirt. A bridegrooms one is made up of \"Lubaha\", and trousers. These costumes are kept through their whole life, and are worn in every important ceremonial period. Even though, the wedding customs and the wedding costumes of Russia, Belarus, and Ukrain have been developed by their general commonness, there are regionally certain differences. It is one of the important research object of the Eurasian era in the view point of culture and ethnographic, that to know the symbolism appeared in the traditional weeding ceremonial customs and the wedding costumes of Eastern Slav.ding costumes of Eastern Slav.

• International Journal of Costume and Fashion
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• v.8 no.1
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• pp.36-52
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• 2008

Writer Hong Myung-hee, author of the novel Im Kkeok Jeong, provided an excellent description of the costume customs of the Chosun era, based on an understanding of various historical texts and literature by practical science proponents, and experience gained from the Hong household of Pungsan, a noble family of high standing during the Chosun dynasty. However, there is a tendency towards descriptions of late Chosun era customs, rather than 16th century customs, with the intent of heightening the image of what most people felt to represent Chosun and its prestige, thereby generating greater reader sympathy. Therefore, information on the costume customs of the novel 1m Kkeok Jeong is analyzed and re-formed to fit with the temporal setting of the 16th century. By providing data to aid visual understanding and re-creation, the intent is to accept it as material for the rumination of our ancestors and their lifestyles in the 16th century. The novel provides a good description of Chosun economic customs, in which cotton and hemp were used not only as fabric for clothes, but also as currency. The trade value of cotton drapery or hemp drapery with dimensions of 5 strand density at a length of 35 ja per roll was designated as 5 mal (about 90 liters) of rice by national law, but the actual value varied depending on the production of rice. Also, it is possible to confirm the existence of sang po with dimensions of 3 strand density at a length of 30 ja per roll, or 2 strand density seochongdae cotton, which was used only as currency due to the rough quality. Characteristics of the Chosun dynasty, a class-based society, are described through distinctions of attire. The writer's intent regarding the symbolic nature of attire reflecting social position, a characteristic of the entire Chosun period, is analyzed with the presentation of visual material.

• Journal of Fashion Business
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• v.17 no.1
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• pp.98-113
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• 2013

This study is an attempt to analyze the daily life of the Western-yearning Seoul citizens and the inflow of the Western culture into certain social classes. The customs of the characters in the film are studied to illustrate the process of deconstruction of Korean traditional clothes due to the Western influence. The combined application of the Western and Korean styles is also observed. All this study leads to the sense of homogeneity of the times and the conformity to the culture the Korean women shared, which boils down to the social identity of the Korean women who sought an escape from the men-centered social structure by displaying their competence in the field of global modern fashion. As Seonyeong Oh, the main character of the film, , was wearing in the movie the Korean traditional dress, socks, rubber shoes, and then a western-style coat, it well shows that in 1950's, the traditional dress and ornaments were mixed with Western styles. In time, men's wear were completely changed from the traditional Korean clothes to suits, while women's could not break off from the traditional clothes and become westernized, which indicates that the men-centered conservative ideas to keep women within the feudal regime of the society remained. The military look of Seonyeong Oh while she was acting in the society was a symbol of anti-bias against women and anti-convention as well as the will of freedom as an independent woman. Besides, the modern girls would wear clothes of military fashion, Dior's trapeze line, and knit styles flattering the figures. All these well show their desires to embrace Western cultures, especially their dress fashions as well as manners as so-called enlightened ladies. All these elements show that the director was trying to represent the progress of the drama, characters, and psychological states by means of the dress and ornaments.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.2
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• pp.229-242
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• 1992

A Bibliographical Studies were designed under the purpose of the prevention and remedy in a cold, scarlatina, the addominal region disease, disease a lung sickness, a swelling sore throat, brains disease, lumbago, a burn, poisoning and administer first aid by the Korean Traditional Sanitary Customs and a Superstition. The method of the Korean Traditional Folk Remedy used in this area was mainly food, which can be easily found around their house and easy to use.

• Journal of Science and Technology Studies
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• v.12 no.2
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• pp.159-183
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• 2012

In order to create a desirable science culture needed in our society, it is necessary to overcome the foreignness of science and technology and to overcome severance from tradition. In this context, this article attempts to understand the characteristics of our traditional science and to explore the possibility of forming a desirable science culture through astronomy, which is an example of traditional science. Thus, this article examined the general characteristics of astronomy that had appeared first in ancient civilization. It also focused on the fact that each civilization has its own unique cultural elements together with astronomical knowledge as a field of science in traditional astronomy. Calendar and lifa(曆法), which are considered science of time, are closely connected with people's daily lives and reveal cultural differences clearly among the subfields of astronomy. In all ancient civilizations, time was represented based on the movements of the sun and the moon, but how time should be concretely represented varied, depending on different cultures. As a result, various calendar system emerged. Throughout East Asia, including our country, the luni-solar calendar was used. The calendar in East Asia, unlike that in the West, was the one derived from the lifa, which was very complex and elaborate astronomical work. The characteristics of the luni-solar calendar can be clearly found in the seasonal customs that represent people's daily lives well; however, lots of so-called superstition are also included in the seasonal customs. For this reason, it is easy to misunderstand that our calendar system is unscientific, or to suspect that our overall traditional science lacks scientific aspects. However, proper understanding of the calendar and the lifa of East Asia can confirm that scientific aspects certainly existed in our tradition. This will be the vital link to tradition that will help overcome the foreignness of today's science and technology.

• The Journal of Information Technology
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• v.3 no.1
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• pp.125-142
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• 2000

We live in a society in which existing legal frameworks are constantly challenged by technological advancements. This creates a need to constantly update and adapt the way. This new technology constitutes a brand new route for the exchange of goods and services that has yet to be fully examined. Whereas much has been written on how the information superhighway affects legal issues, such as substantial questions have yet to be answered in regards to how this new trade route will be treated by various laws of taxation and customs and our policies. Because electronic commerce, is not bound by physical geography provides a fundamentally new way of conducting commercial transactions, this paper analyzes how electronic commerce will be affected by the computer networks, with particular attention to existing international frameworks for taxes and tariffs systems, investigates the reviews and consequences that the electronic commerce environment presents to traditional precepts of taxation and customs.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.152-171
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• 2005

This study was to investigate the perception of Korean traditional festival/holiday foods among the housewives in their 20's, 30's, 40's, and 50's residing in Seoul. Out of 350 questionnaires, 282 respondents were results The results were summarized as fellows: The most familial traditional holiday was Seollal on the New Year's Day(100%), and the most favored foods for respective traditional holidays are as fellows: tteokguk, rice paste soup, (98.23%) for Seollal on the New Year's Day; ogokbap, cooked rice mixed with five cereals (98.23%) for Daeboreum on the New Moon's Day of January 15; neuttitteok, zelkova ricecake, (20.64%) for Chopail on Buddha's Birthday; charyunbyeong cake (20.21%) for Dano on May 5; gyesamttang, chicken broth with ginseng, (89.72%) for Sambok, the hottest period of summer; songpyeon, pine cake, (96.45%) for Chuseok on August Moon Festival; patjuk, redbean stew, (98.94%) for Dongji on the winter solstice; and mandu, bun, (16.37%) for Seotdalgeumeum on the year-end day. Most of the respondents said that they ate traditional festival foods in compliance with the traditional manners and customs and that they made such traditional foods at home. They added that they wanted to team more about various recipes of the traditional foods and pointed out that traditional holiday foods had to be modernized in some way.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.243-255
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• 2008

This study was performed to offer basic data base on traditional Korean festival foods for a traditional Korean food data integration system, that is based on literature reviews. The Korean lunar calendar has seasonal divisions reflecting traditional Korean holidays. In the past, there were many customs corresponding to emotions, and foods were in accordance with customs, festivals, and seasons. Today, we are well aware of the traditional Korean foods of New Year's Day(Seollal), the Korean Harvest Festival(Chuseok), the First Full Moon Day(Jeongwol Daeboreum), the Winter Solstice(Dongji), and the hottest summer day(Sambok). However, many other traditional Korean holidays are disappearing from the modem Korean life-style. This study made the following classifications for traditional Korean festivals. Seollal(Seol), Ipchun, and Jeongwol Daeboreum in January; Junghwajeol in February; Samjinnal in March; Hansik and Chopail in April; Dano in May; Yudu and Sambok in June; Chilseok and Baekjung in July; Chuseok in August; Jungyangjeol in September; Siwolmuoil in October; Dongji in November; and Napil and Seotdal Geumeum in December. The familiar traditional Korean festival foods are as follows: Seollal's festival foods consist of 5 main dishes, 35 side dishes, 12 kinds of tteok lyou, 21 kinds of hangwa lyou, 2 kinds of emchong lyou, and 3 kinds classified as others; this includes tteokguk, manduguk, galbijjim, sinseollo, jeon, pyunyuk, kimch, tteok, sikhe, sujunggwa, fruits, and seju on Seollal. The festival foods for Jeongwol Daeboreum consist of 3 main dishes, 27 side dishes, 5 kinds of tteok lyou, 3 kinds of hangwa lyou, 4 kinds of emchung lyou, and 3 kinds classified as others; this includes ogokbap, mugeunnamul, yaksik, yumilkwa, wonsobyung, guibalgisul, and burum on Jeongwol Daeboreum. The festival foods for Sambok consist of 6 main dishes, 18 side dishes, 4 kinds of tteok lyou, 3 kinds of eumchung lyou, and 2 kinds classified as others; this includes yukgaejang, imjasutang, youngyejjim, tteoksudan, santtalgihwaschae, and subak on Sambok. Chuseok's festival foods consist of 4 main dishes, 22 side dishes, 18 kinds of tteok lyou, 6 kinds of hangwa lyou, 4 kinds of eumchung lyou, and 3 kinds classified as others; this includes oryeosongpyeon, toranatang, garijjim, dakjjim, namuls, tteok lyou, baehwachae, and fruits on Chuseok. The festival foods for Dongji consist of 6 main dishes, 6 side dishes, 7 kinds of tteok lyou, 1 kind of hangwa lyou, 2 kinds of eumchung lyou, and 1 kind classified as others; this includes patjug, jeonyak, and dongchimi on Dongji. Based on these data, it is recommended that knowledge of traditional Korean festival foods be handed down, preserving and develop their excellence and to further scientific studys.