• Journal of Conservation Science
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• v.32 no.2
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• pp.273-291
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• 2016

Some ceramic artifacts representing time-wise from comb pattern pottery in the Neolithic Age to white porcelain in Joseon Dynasty were selected from 7 sites in the north and south area of Charyeong Mountain Range in order to making techniques interpretation and development process of ancient ceramics through physicochemical and mineralogical quantitative analysis. Studied pottery samples in the Prehistoric times showed trace of ring piling in soft-type, and pottery in the Three Kingdoms Period had both soft and hard-type but kettle-ware and storage-ware were made with ring piling, but table-ware was made by wheel spinning. Different from pottery after the Three Kingdom Period when refinement of source clay was high, pottery in the Neolithic Age and in the Bronze Age exhibited highly mineral content in sandy source clay, which showed a lot of larger temper than source clay. Groundmass of celadon and white porcelain almost did not reveal primary minerals but had high content of minerals by high temperature firing. Ceramic samples showed some different in major and minor elements according to sites irrespective of times. Geochemical behaviors are very similar indicating similar basic characteristics of source clay. However, loss-on-ignition showed 0.01 to 12.59wt.% range with a large deviation but it rapidly decreased moving from the Prehistoric times to the Three Kingdom Period. They have correlation with the weight loss due to firings, according to burning degree of source clay and detection of high temperature minerals, estimated firing temperatures are classified into 5 groups. Pottery in the Neolithic Age and in the Bronze Age belongs from 750 to $850^{\circ}C$ group; pottery in the Three Kingdom Period are variously found in 750 to $1,100^{\circ}C$ range of firing temperature; and it is believed celadon and white porcelain were baked in high temperature of 1,150 to $1,250^{\circ}C$. It seems difference between refinement of source clay and firing temperature based on production times resulted from change in raw material supply and firing method pursuant to development of production skill. However, there was difference in production methods even at the same period and it is thought that they were utilized according to use purpose and needs instead of evolved development simply to one direction.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.311-319
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• 1995

The history of vegetable preservation technology by salting and fermentation in Korea was reviewed from the Three Nations Era to the end of Chosun Kingdom, and the development of present day's Kimchi processing technology was traced back by using the classic books as well as recent review papers published in Korea. Although the written record on salting and fermentation of vegetables first appears in a 12th century literature (Dongkukisangkukjib, Gyu-Bo Lee $1168{\sim}1241$), the use of salted/fermented vegetables could be dated back to the Three Nations Era $(B.C.\;37{\sim}A.D.\;668)$ and even earlier period. The present type of Kimchi was gradually evolved after the introduction of red pepper into Korea in the 17th century. The descriptions on Kimchi fermention appeared in the literatures written in the period of $16th{\sim}19th$ centuries in Korea, Suunjapbang $(1500{\sim})$, Domundaijak (1611), Sasichanyocho (1656), Eumsikdimibang (1670), Chubangmun $(1600{\sim})$, Saekgyung (1676), Yorok $(1600{\sim})$, Sanlimkyungje (1715), Cheungbosanlimkyungje (1766), Kyuhapchongsoe $(1800{\sim})$, Imwonsipyukji (1827), Dongkuksesiki (1849) and Buinpylji $(1855{\sim})$ were reviewed.

• International Journal of Advanced Culture Technology
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• v.11 no.4
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• pp.358-377
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• 2023

During the initial period of the COVID-19 pandemic, governments around the world implemented non-pharmaceutical interventions. For these policy interventions to be effective, authorities engaged in the political discourse of legitimising their activity to generate positive public attitudes. To understand effective COVID-19 policy, this study investigates public attitudes in South Korea, the United Kingdom, and the United States and how they reflect different legitimisation of policy intervention. We adopt a big data approach to analyse public attitudes, drawing from public comments posted on Twitter during selected periods. We collect the number of tweets related to COVID-19 policy intervention and conduct a sentiment analysis using a deep learning method. Public attitudes and sentiments in the three countries show different patterns according to how policy interventions were implemented. Overall concern about policy intervention is higher in South Korea than in the other two countries. However, public sentiments in all three countries tend to improve following implementation of policy intervention. The findings suggest that governments can achieve policy effectiveness when consistent and transparent communication take place during the initial period of the pandemic. This study contributes to the existing literature by applying big data analysis to explain which policies engender positive public attitudes.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

• Journal of Conservation Science
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• v.29 no.4
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• pp.437-444
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• 2013

We studied for the chemical characterizations of the charred residues obtained from the ancient potteries in the Proto-Three Kingdom period from archaeological sites in Joong-do, Chuncheon. Organic components of the charred residues were extracted and analysed using mass spectrometry and infrared spectroscopy. Lipid profiles from these samples were not identified in gas chromatography-mass spectrometry. Bulk stable isotope analyses of charred residues was used to infer an average values of the foods prepared. The average carbon isotope values (${\delta}^{13}C$) of the residues are $-14.7{\pm}2.8$‰ (ranging from -8.7‰ to -18.4‰, n=9), and nitrogen isotope values (${\delta}^{15}N$) are $6.2{\pm}1.1$‰ (ranging from -4.4‰ to -7.6‰, n=9). This is the first approach to analyse charred residues using stable isotopic method in Korea. Charred food residues on the interior surface of archaeological pottery can provide valuable information about pottery use and dietary habits of its population.

• Journal of architectural history
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• v.19 no.6
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• pp.7-22
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• 2010

This study includes a review of the relevant literature and data on the Gyeolseong Eupseong, a coastal castle town of the Joseon Period. During the process of building the Gyeolseong Eupseong, Eupchi(administrative office) was transferred to several different locations for the following reasons:. first, to strengthen defensive capabilities by utilizing the locational advantages of the Seokdang Mountain Fortress, second, to secure sufficient space for holding the castle and have access to water in times of emergencies, third, to strengthen coastal defence by utilizing geographical advantages. Most of the Gyeolseong Eupseong was damaged during the Japanese colonial period. At present, there remain only part of the castle's facilities and some facilities that were restored later in modern times; 4 building sites have been identified. Remaining and destructed buildings can be identified through old maps(the local maps of 1872) and Zirizi and Eupzi(geography books). Also identified were 2 castle gate sites where a 1,500m-long stone castle wall and an ongseong(a crescent-shaped defensive structure), 5 chiseongs, and a most were constructed. The Gyeolseong area is assumed to have been a strategic foothold to defend the west coast from the days before the Three Kingdom Period. However it is very difficult to find any records created before the Joseon Period. Therefore, the time of the restoration of the Eupchi should be determined based on records created in the late Joseon Period. Finally, excavation work needs to be done to identify the locations of the castle's facilities.

• Journal of Urban Science
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• v.7 no.1
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• pp.1-4
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• 2018

Due to the strong relationship between Baekje, one of the ancient Korean Kingdom and Japan through the same religion, Buddhism, it is possible to find many similarities in remains, such as temples, and pagodas, and in many relics, in both cities. However, from the point view of urban planning, Buyeo, originally designed as the fortress city, has a different city planning strategies from that of Kyoto which is a straight-lined city. After Buyeo was destroyed by Silla, one of the Three Kingdoms in Korea, it got deemphasized in Korean history. Later, Buyeo's recent city planning was directly affected and implanted in Japanese Imperialism period (1910-1945) one which emphasizes the layout of Japanese temple which serves as the center of the ceremonies for their ancestors. Thus, it is possible to find cultural interrelation in urban planning between two cities throughout the history of Korea and Japan.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2012.10a
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• pp.332-334
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• 2012

This study investigates records about state systems which were installed to manage aids to navigation workings related to ship and navigation in Korea. It shows the transition process from signal-fire that was used for safe sailing in the three kingdom period to the oil lamp, acetylene gas light, electric light and the LED lamp have been used as a light source for the lighthouses since the modern age.

• Korean Journal of Heritage: History & Science
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• v.55 no.2
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• pp.168-184
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• 2022

This paper examined the construction techniques of the earthen fortifications in the Hanseong Period of Baekje Kingdom, which has been researched most frequently among the Three Kingdoms. The construction processes of the Earthen Fortifications were reviewed and dividing into 'selection of location and construction of the base', 'construction of the wall', and 'finish, extension and repair'. The results show that various techniques were mobilized for building these earthen fortifications. Techniques which were adequate for the topography were utilized for reinforcing the base, and several other techniques were used for constructing the wall. In particular, techniques for wall construction may be clearly divided into those of the fill(盛土) and panchuk(版築) techniques. The fill method has been assumed since the 2000s to have been more efficient than the panchuk technique. This method never uses the structure of the panchuk technique and is characterized by a complex soil layer line, an alternate fill, use of 'earth mound(土堤)'/'clay clod(土塊)', and junctions of oval fill units. The fill method allows us to understand active technological sharing and application among the embankment structures in the period of the Three Kingdoms. The panchuk technique is used to construct a wall using a stamped earthen structure. This technique is divided into types B1 and B2 according to the height, scale, and extension method of the structure. Type B1 precedes B2, which was introduced in the late Hanseong Period. Staring with the Pungnap Earthen Fortification in Seoul, the panchuk technique seems to have spread throughout South Korea. The techniques of the fill and panchuk techniques coexisted at the time when they appeared, but panchuk earthen fortifications gradually dominated. Both techniques have completely different methods for the soil layers, and they have opposite orders of construction. Accordingly, it is assumed that both have different technical systems. The construction techniques of the earthen fortifications began from the Hanseong Period of Baekje Kingdom and were handed down and developed until the Woongjin-Sabi Periods. In the process, it seems that there existed active interactions with other nations. Recently, since studies of the earthen fortifications have been increasing mainly in the southern areas, it is expected that comparative analysis with neighboring countries will be done intensively.

• Journal of the Economic Geographical Society of Korea
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• v.6 no.2
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• pp.257-292
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• 2003

The purpose of this study is to grope for some developmental strategies for traditional handicraft industry in Korean through focusing on its woodenware handicraft. Human beings built up the stone Age and also used the woodenware culture together with the stone culture. From the fact that there was a serious limit in preserving for the woodenware, the lacquered ware appeared. By dint of lacquering for a long time. The woodenware was used widely for an eating table during the Three Kingdom Period, the Koryo Period, and the Yi Dynasty. Since the 1960s it was declined as the cheaper stainless and plastics came in the market. But, for the woodenware handicraft as the traditional handicraft industry some developmental strategies in terms of governmental policies are needed.