• 한국식생활문화학회지
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• 제32권4호
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• pp.295-302
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• 2017

The aim of this study was to analyze the functional components of five cultivars of 'Mugunghwa (Hibiscus syriacus L.)' for the development of 'Mugunghwa'-added foods. There were five varieties, namely, Hibiscus syriacus 'Hwanhee' (HH), Hibiscus syriacus 'Samchulli' (SC), Hibiscus syriacus 'Harmony' (HM), Hibiscus syriacus 'Baekgu' (BG), and Hibiscus sabdariffa L (HB). Of the five varieties tested, HH extract showed the highest total phenolic content (131.85 GAE mg/g), DPPH free radical scavenging activity (95.18%), and anthocyanin and sugar contents. The sensory quality of powders from each Hibiscus variety was evaluated, and it was found that overall palatability decreased in the order: HH, SC, HB, HM, and BG. Thus, addition of Hibiscus variety, which has excellent functionality and palatability, to foods confers an extra element of Korean history and culture, which is expected to improve the marketability of various food products.

• 한국조리학회지
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• 제23권7호
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• pp.71-79
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• 2017

This paper presented analysis on the perception by Korean restaurant employees of Korean royal cuisine. Classification using a subjective research method called Q methodology was performed on perceptions of Korean restaurant employees about Korean royal cuisine. This paper derived four types of perceptions. First type (pursuit of tradition) emphasized traditions of royal cuisine, i.e. cooking method and spacious menu-setting on the table. The second type (pursuit of refinement) stressed the importance of "atmosphere and luxuriousness of Korean restaurants and sophistication of royal cuisine, as well as the improvement of interior and exterior environments of Korean restaurants serving royal cuisine. The third type (pursuit of fundamentals) focused on fundamentals of royal cuisine itself such as raw materials, sincere effort, historical meaning, appropriate prices, etc. The last type (pursuit of health) valued a nutritionally balanced diet rather than taste itself. This study provides more specific positioning strategy based on the characteristics of each of the four classifications for the status of Korean restaurants.

• 동아시아식생활학회지
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• 제27권3호
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• pp.243-256
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• 2017

This study attempted to improve frying powder products based on 272 consumers' purchase conditions. Factor analysis by type was conducted on purchase attributes of consumers who purchased frying powder by categorizing them based on five factors-namely, convenience, information, diversity, safety, and economy. Five main factors were divided into four purchase attributes named various pursuit, convenience pursuit, economical pursuit, and inform/safety pursuit. Purchasing status of frying powder products was analyzed according to three independent variables such as age, meal preparation type, and purchase attributes. The top motivation for using frying powder was convenience. According to the importance-satisfaction analysis survey, taste, expiration date, and certification mark were chosen as highly important and high satisfaction characteristics for frying powder (p<0.001), whereas nutrition, oil absorption, adhesiveness, crispiness, origin, and food additives were highly important and low satisfaction characteristics (p<0.001). In the conjoint analysis, crispiness was the most important attribute of fried food.

• 한국식품조리과학회지
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• 제29권1호
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• pp.37-46
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• 2013

This research was investigated the problem of power blogs related to cooking through the investigation of usage and satisfaction of those blogs as new information media in internet community. As a result, most users had were received cooking information through internet and 85.7% of those users have experienced power blogs related to cooking. The most frequent access methods were via search engines. What users are received from power blogs related to cooking are cooking recipes. What did they want the most from those blogs are accurate recipes for everyday meal. According to this opinion poll, majority of respondents were collected cooking information through internet and experience more and more power blogs related to cooking, whereas users lost their satisfaction and belief from power blogs when there was a lack of enough information on power blogs, an inaccuracy of the information from the power blogs, or an extraordinary recipes. To improve power blogs related to cooking, not only various cooking information but also everyday cooking recipes were required, but power bloggers should also consider everyday cooking materials and recipes with simple cooking utensils.

• 한국식품영양학회지
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• 제30권5호
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• pp.935-942
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• 2017

In the present study, kohlrabi-kimchi was prepared for assessment of changes in sensory qualities and measurement of changes in quality characteristics according to the storage period for the purpose of using kohlrabi as an ingredient of Kimchi. Examination of the physicochemical properties of kohlrabi-kimchi according to the storage period showed that the acidity increased steadily throughout the storage period, while soluble-solids content, pH and hardness decreased as the storage period elapsed. Meanwhile, the L value increased and then it decreased as the storage period elapsed, but, the a value increased and the b value gradually decreased after day 14 of storage. Reducing sugars increased up to day 10 of storage, and then they decreased slowly after day 15 of storage. Measurement of changes in lactic acid bacteria in kohlrabi-kimchi according to the storage period showed bacterial growth showing typical tendencies of Kimchi with a rapid increase on day 5 of storage and a decrease thereafter. Assessment of sensory qualities of kohlrabi-kimchi according to the storage period showed that the highest scores for appearance and sourness, odor, texture, and overall scores were obtained on day 15 of storage. Based on the above results, it was determined that the optimal maturity period of kohlrabi-kimchi is day 15 of storage.

• 한국식생활문화학회지
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• 제26권1호
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• pp.17-29
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• 2011

As the public is already aware, baby food has a significant effect on a baby's physical and mental health. It is also very important because choice of baby food forms proper eating habits, which will affect health in the future. In particular, recognition of appropriate baby food by the mother or the primary care provider is even more important. Although many studies have been conducted on this matter for domestic housewives, no studies have been conducted on married immigrant housewives whose numbers are increasing every year. A survey was conducted on the recognition and current situation of baby food preparation by mothers living in Gangwon Province with children 6 to 36-months-old. The purpose of the study was to research the level of understanding of baby food by immigrant housewives given that they were raised in different environments with different eating habits and child raising norms. And additional purpose was to provide proper educational material and direction for choosing appropriate baby food. The results showed significant differences depending on the nationality and age of the mother. Moreover, the results showed an insufficient understanding of baby food but a high desire for education, as mothers did not receive enough support from society. Therefore, necessary education should be provided systematically after mothers fully learn to communicate in Korean. These mothers need continuous attention and support, so they can settle in this country as wives, daughters-in-law, and mothers. Moreover, the needed professional education should be provided so that the mothers can learn traditional Korean eating habits and understand differences in the culture and environment between countries. As the selection of baby food forms the basis of future eating habits and the foundation for good health, proper education should be available to establish healthy intercultural families.

• 공연문화연구
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• 제19호
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• pp.281-315
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• 2009

20세기 초 일제강점기를 겪고 서양문화의 급격한 수입으로 인해 전통은 '과거의 진부한 유산'으로 취급받으면서 전통음악은 농경사회의 잔재 혹은 '기생문화'의 전형으로 여겨졌다. 이런 와중에 전통음악문화는 매우 빠른 속도로 붕괴되면서 피폐화되었다. 1960년대 이후 전통문화를 보호하기 위한 문화재보호법이 제정되면서 무형문화유산은 정부의 보호막에 들어갔다. 이후 많은 전통음악장르가 중요무형문화재로 지정되어 근근이 명맥을 유지하게 된다. 또한 많은 대학에 국악과가 설립되고, 국립국악원을 비롯한 각종 시립·도립 국악관현악단이 설립되면서 전통음악은 부활하고 있다. 그러나 제도권 음악계의 이런 변화는 우리의 전통음악문화의 전승방법과는 전혀 다른 것이다. 전통음악을 포함하는 무형문화유산은 살아있는 생명체이고, 전통음악은 이를 둘러싼 유기적인 환경이 바뀌면 외부환경의 영향으로 스스로 소멸되기도 하고 새로운 환경에 적응하기 위하여 끊임없이 변모하기 마련이다. 한번 창작되면 어느 정도의 고정성을 갖는 완성예술(product arts)인 서양예술음악과는 달리 한국 전통음악은 음악가의 손을 거치면서 시대적으로 끊임없이 새로운 모습으로 변화하는 과정예술(process arts)의 전형적인 형태를 보인다. 이것이 한국 전통음악의 생명력이었다. 일제강점기 이후 자생적 생명력을 소진한 전통음악은 해방 이후에는 외부의 동력에 힘입어 새로운 생명력을 얻게 되었다. 즉, 해방 이후의 전통음악문화는 기존의 음악문화와는 전혀 다른 경험을 통해 성장하고 있다. 이는 전통문화의 재창조·전승이라는 긍정적인 작용과 더불어 왜곡·박제화라는 부정적인 면도 공존하고 있는 실정이다. 이 글에서는 가야금산조를 중심으로 전통음악의 전승과 미래를 논의하고자 한다. 전통음악의 부침과 부활을 가장 극명하게 보여주는 것이 기악독주음악인 산조이다. 19세기 끝머리에 처음 만들어진 산조는 일제강점기에는 판소리의 전성시대에 힘입어 괄목할만한 성장을 이룬다. 그러나 해방 후에는 전통음악의 부침과 더불어 침체기를 겪다가 1960년대 이후 중요무형문화재와 대학 교육의 영향으로 부활하여 지금은 전통음악장르를 대표하는 음악으로 성장했다.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2004년도 춘계학술대회논문집
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• pp.1014-1017
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• 2004

The Street of Arts Is a famous site for artists as well as tourists in Gwangju, as it harbors clusters of galleries, antique shops, and dealers of materials for fainting and calligraphy, studded with ateliers and traditional tea huts. It is the mecca of arts which Gwangju-ites, who boast of themselves being in the 'Land of Arts', take great pride in, and it has been deemed as symbolizing the cultural excellence of Gwangju and the Honam area. Recently, however, it has been repeatedly pointed out that its glory has been somewhat tamished, and there have been numerous efforts made to restore its declining image. As a way to restore and enhance the image of the Street of Arts, it was decided to apply a soundscape to the area. As on initial step for designing the soundscape, the following questions were researched: How many kinds of sounds generated in the street were perceived by residents and passers-by\ulcorner How did people feel about the sounds\ulcorner The results were analyzed to determine which sounds would be most suitable for enhancing the image of the 'Street of Arts'.treet of Arts'.pos;.

• 한국실내디자인학회논문집
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• 제29호
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• pp.77-85
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• 2001

The change of society causes the change of art necessarily. The experiments of plastic art which as been done by avant-garde movements at early 20th century have pursued ″Object drama″ consistently as trials of more or less abstract drama. As these plastic arts have used genre or media like circuses, sports, variate, films, screen play, newspapers and a quick method which had not been considered suitable for conventional aesthetic plastic arts, these arts looked provocative and, these provocative plastic arts have ignored universality shown in conventional arts and have caused extreme ″sensation″ accordingly. As a result, abstract art based on style which is against aestheticism and naturalism has been generalized. This style does not deny customary laws of art wholly but it requires new concept. Having ignored traditional styles, a new compositive and responsive way of composition which does not deviate from tradition has been pursued. A new and general understanding of arts which do not deny all conventionally-effective standards extremely has been developed. In this regard, this study analyzes characteristics of Bauhaus Theater which has tried to apply new technology engineering to plastic art as an integrated concept of art and technology amongst the directions of development of provocation, innovation and revolution in case of the plastic art of stage painting, and analyzes how this influences on modern painting in terms of avant-garde arts reviewing the meaning of this theory.

• 산경연구논집
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• 제15권4호
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• pp.27-33
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• 2024

Purpose: Arts and cultural management are a field with unique meaning and significance. This study is uniquely based on the focus of arts and cultural management on social and cultural sustainability sets it apart from other related study fields. Through delving into arts and cultural management, one can quickly gain skills vis-à-vis creativity and innovation in traditional and emerging media platforms. Research design, data and methodology: The current researcher relied on the descriptive research design, arriving at and evaluating the findings. The descriptive research design was the most ideal because of the need to evaluate the various literature sources systematically and later describe them without undue influence. Results: This research's core finding of art and cultural management in the current literature may be split up four findings, such as (1) Art and Cultural Management is Fast Embracing Digital Innovations and Related Elements, (2) Data and Analytics in Art and Cultural Management, (3) Interdisciplinary Nature of Arts and Cultural Management Elements, and (4) Arts and Cultural Management Face Numerous Challenges that Define it and its Future. Conclusions: All in all, based on the literature findings, the present research concludes that It is incumbent upon the various stakeholders, such as the government, to prioritize the arts and cultural management field through adequate budgeting and allocation of money.