• Korean Architects
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• s.511
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• pp.66-69
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• 2011

• Journal of the Korea Furniture Society
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• v.20 no.5
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• pp.414-430
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• 2009

This paper is designed for the purpose of suggesting Figurative data applicable to modern furniture designs through doing research on Haejuban's engraving that includes excellent Figurative beauty among Korean traditional lighted-floor type furnitures. As a result of the analysis, Haejuban's(Traditional Korean dining table) engraving pattern type was mainly divided into independent patterns and combined patterns. The patterns expressed the most among them are peony patterns. The patterns expressed by the engraving mostly showed the Figurative characteristics of symmetry. The patterns shown in Haejuban's engraving wish or stand for richness, long life, lucky, fidelity, divinity, happiness, success and so on. The species of trees used for Haejuban were a total of 8 kinds such as ginkgo trees, zelkova trees, walnut trees, wild-walnut trees, chinaberry trees and other scrub trees. Ginkgo trees were used the most among them.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.201-214
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• 2004

The brand image had an effect on customer loyalty degree "Traditional characteristic", "Reliability", "Future events sliced raw fish directivity". With it appears, causing the effect which is powerful in customer loyalty degree "Traditional characteristic or reputation of restaurant", "Reliability of advertisement". The brand image had an effect on customer satisfaction "Reliability", "Customer directivity", "Traditional characteristic". With appears and with it is referred from above together "Traditional characteristic of restaurant" or "Reliability of advertisement public information", "Policy of the restaurant management customer first of all poem".

• The Journal of the Korea Contents Association
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• v.11 no.1
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• pp.165-175
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• 2011

The purpose of this research is to investigate the possibility of creating new theatrical contents by performance anthropological approach. Today's traditional performing arts are historically descended and developed in the forms of Ahk, Hee, and Geuk. Among those, Dongrae-yaru is a traditional mask dance, handed down in Dongrae, Pusan and appointed as the 18th intangible cultural asset. Its performance is carried out in the juxtaposition of Ahk, Hee, and Geuk. Korean theatre in the 21st century seems going back to realism after going through post-modern cultural phenomenons. However, the quest for alternative theatre is raised higher than ever. As a part of this strive, this paper asserts the traditional performing arts should be investigated as an alternative and new theatrical form. Among those traditional performing arts, Dongrae-yaru is selected for its well balanced combination of Ahk, Hee, and Geuk. The study examines in depth how each element of Ahk, Hee, and Geuk, they are expressed in forms of folk music, refined dance, jest, satire, wit. Its investigation on the stage adaptation provides the possibility for the new style and codification as the new theatre contents.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.489-498
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• 2010

The purpose of the study was to investigate the perceptions and opinions of culinary art high school and undergraduate students on the curriculum for Korean culinary arts education. The results of the research were as follows. High school students were found to be more satisfied regarding their culinary arts curriculum than college and university students (p<0.001). In addition, high school students gave a significantly higher score for the 'need for Korean culinary arts major' than college and university students' (p<0.001). University students placed more emphasis on the current policies and business projects of the government for globalization of Korean cuisine as compared to high school and college students (p<0.001). A high percentage of respondents perceived Korean cuisine to be 'old fashioned(44.6%), followed by 'difficulty in finding a good job(40.1%)'. Forty five% of the students responded that the important factor for Korean culinary arts education was the 'curriculum'. More than half of the students perceived 'ability to adapt traditional cuisine style to foreigners and modern customers' as a very important area. In terms of areas required to be included in Korean culinary arts curriculum, ‘basic cooking skills(4.49)' received the highest perceived need score, followed by 'languages(4.46)', 'traditional Korean food(4.33)' and ‘Korean food culture(4.21)'. The findings of the study can be used to develop a curriculum for Korean culinary arts major.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.579-587
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• 2014

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.

• Journal of the Korea Furniture Society
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• v.27 no.3
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• pp.211-219
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• 2016

Culture and design change with time and what they have in common is that both develop in line with the era's living environments. Today, various life styles have emerged to cause changes in housing and living modes and we are in need of designs that can be commonly used in any place. Under the circumstances, furniture plays a role of medium that helps interactions between the human and the space and it has long been used in a variety of ways amid the change of the times. Soban, Korean traditional furniture, is a tool used in our real life and it is a piece of furniture that caters for both arts and functionality. It has been more of a living necessity and accordingly carried wisdom of experience for survival, rather than artificial beauty. Unlike other types of furniture, it is a practical tool designed in consideration of users. Therefore, this study aims to find traditional furniture's wisdom of experience in Soban, which tends to get neglected, and ensure its value as a modern design element, and to contribute to express and study the formative arts of Korean design so that a past living necessity of Soban can overcome its limitation of being floor-seating furniture and become more than an eating tool in it value.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.196-209
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• 2008

This study was conducted to mass-produce brown stock optimized by using a high-pressure heating extractor and to use brown stock as a material for developing various products. For these purposes, we attempted to produce standardized brown stock by extracting brown stock using a high-pressure heating extractor and compared it with brown stock extracted by the traditional method in terms of general elements and mechanical and sensory characteristics. With regard to how to prepare optimal brown stock, the best brown stock was that extracted seven times repeatedly by the traditional method, but the method had a large economic loss in terms of material consumption and took a long time in extraction. Thus, considering time and labor, it was concluded that extraction at 120$^{\circ}C$ for 15 hours using a high-pressure heating extractor is the optimal extraction condition in terms of economic efficiency and quality. The results of this study are expected to be useful as a practical material for making brown stock production process more convenient, applying cooks' traditional cooking techniques to mass production, maintaining standardized superior quality and taste, and improving shelf life.

• International Journal of Advanced Culture Technology
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• v.11 no.3
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• pp.65-77
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• 2023

Chinese martial arts culture is a kind of Chinese kung fu culture, a cultural category that uses martial arts kung fu for chivalry and justice. Chinese martial arts MMORPG online game is the embodiment of Chinese martial arts culture in online games, which is a unique Chinese online game. The image of beggar chivalry is a special chivalrous image in Chinese martial arts culture, and in the top 3 martial arts MMORPG online games, all of them have the image of beggar chivalry, which shows that this image has a wide player base. The Q methodology is an approach that endeavors to discover complex issues in human subjectivity, unlike existing empirical studies. In order to determine the type of beggar chivalry image preference of the game players, 32 beggar chivalry images were selected in the study and three types of beggar chivalry images were found through the Q method: Type 1 is the type of gorgeous and noble beggar chivalry; Type 2 is a competent type and is good at fighting the beggar's chivalry; and Type 3 is comparable relatively refined type. The result of this study is that the image of beggar chivalry preferred by game players is the opposite of the traditional Chinese image of beggar chivalry. The traditional image of beggar is the image of wearing plain and begging in the street, but the image of beggar chivalry that is liked in online games is luxurious, noble, exquisite and about the image of good at fighting. This research result has some value and significance in the development and design of beggar chivalrous image in future martial arts MMORPG online games.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.111-118
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• 2014

Cedrela sinensis is a Korean traditional wild herb found especially in the southern provinces of Korea. This study investigated the effects of Cedrela sinensis powder on the antioxidant activities and quality characteristics of bread. Bread was prepared with different amounts of Cedrela sinensis powder (at ratios of 0, 1, 2, and 3% of total flour quantity). The results showed that the dough pH, moisture, and fermentation tension levels decreased as Cedrela sinensis powder content increased. Bread volume and specific volume decreased (p<0.01) with an increasing amount of Cedrela sinensis powder (Bread weight increased (p<0.001)). As Cedrela sinensis powder content increased, color 'a' value decreased, and 'b' value increased. Sensory parameters such as color (p<0.01), flavor (p<0.01), appearance (p<0.001), taste, softness (p<0.05), and overall quality (p<0.01) of bread containing 2% Cedrela sinensis powder were measured. Total phenol contents and DPPH free radical scavenging activity of bread significantly increased with increasing Cedrela sinensis powder content (p<0.001). Based on these results, we suggest that Cedrela sinensis can be used for increasing the consumer acceptability and functionality of bread.