• Korean Institute of Interior Design Journal
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• v.21 no.4
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• pp.31-39
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• 2012

Ecosystem and environment have been a serious challenge facing the modern society. It's been the new paradigm from ecological view of the world and the alternative based on Orientalism. From the Oriental standpoint, ecological aesthetics and sustainable architecture are no longer new, which then servers the background of this study. The nature and the space, the life where the human is harmonized and integrated and the wish to make the balance through that life are the basic philosophy which the Orientalism has pursued. Based on such a basic concept, the study is intended to review the connectivity, expression approach and the features in Korean traditional residential space based on previous studies on ecological aesthetics and sustainable architecture. Such attempt is meaningful in seeking the possibility of presenting the new frame as well as forming the various views to the traditional space and spatial recognition. The nature was categorized into tangible element and intangible element and also direct approach and indirect approach before evaluating the characteristics. Sustainable architecture is not the concept to simply maintain or sustain the environment, but plays more important role in economical aspect. Traditional space accommodates the nature and circulation principle and the circulation in the nature controls the energy and enhances the efficiency, playing significant role. The nature itself serves the alternative energy and has the aesthetic element in such a way of concealing itself. This study is intended to analyze the Byulseo Jeongwon which formed many relations with the nature and the residential space, thereby identifying the expression characteristics of eco-aesthetic sustainable architect. This study offers the answers with regard to the coexistence of the expression characteristics of sustainable architecture with the nature, space and the human from eco aesthetic viewpoint as well as the solution in dealing with the ecological and environmental challenges. Furthermore, it suggested the possibility that the traditional space would possibly be succeedable in new and creative way and sought the way for coexistence among the nature, space and human and eco aesthetics, and finally paved the pivotal foundation as the sustainable design alternative in future.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.460-473
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• 2015

This study aimed to create a standardized recipe using three cultivars of tomatoes (Chal-tomato, Daejeo-tomato, Blacktomato) and select an appropriate tomato for producing tomato Jangajii through quality and sensory evaluation. With regard to the proximate composition of tomato Jangajii, moisture and ash contents of Chal-tomato were highest in the early stage of storage, whereas moisture, crude protein and ash contents of Black-tomato were highest in the final stage of storage. Daejeotomato showed minimal changes in pH, but showed the highest salt and sugar contents. L value increased with increasing storage time and then decreased thereafter (p<0.001). The a and b values decreased with increasing storage time and then increased thereafter (p<0.001). The reducing sugar content increased with increasing storage time and then decreased thereafter (p<0.001). With regard to Daejeo-tomato, hardness was the highest (p<0.001), and total microbial counts were lowest (p<0.001). Daejeo-tomato showed the lowest activities of PME as a softening enzyme and PG. For sensory properties, Daejeo-tomato showed a relatively high preference for all items except aroma. Based on the above results, Daejeo-tomato Jangajii showed superior quality characteristics and high preference in general among tomato Jangajii from all three cultivars of tomatoes. Therefore, Daejeo-tomato Jangajii is useful as low-sodium tomato Jangajii in light of quality characteristics and preference.

• The Research Journal of the Costume Culture
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• v.19 no.2
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• pp.376-388
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• 2011

The purpose of this study is to examine the types and characteristics of Chinese indigo dyed designs performed until today in private houses of Chinese minority races and to examine the modern value of traditional dyeing crafts of minority races by investigating the cases of utilizing modern private Chinese indigo dyed designs. As the research methodology for theoretical study about the history of Chinese traditional pattern dyeing, the origin, types and characteristics of Chinese indigo dyed designs, the preceding research data, photo data, and Internet data were utilized, and for the empirical research on Chinese traditional dyeing techniques and the cases of utilizing today Chinese indigo dyed designs, the on-site survey on Guizhou and Yunnan was conducted during February and March 2008 and the data were collected and analyzed. Based on the results of this research, it was found that Chinese indigo dyed designs represented Chinese traditional pattern dyeing, which was inherited and developed mainly in Chinese minority races and Chinese. It could be seen that according to geographical distribution and characteristics of each race, the types and characteristics of dyeing techniques were formed, which are classified into the batik of the Miao of Guizhou in the Chinese southwestern region, the tie-dyeing of Bai of Yunnan, and Chinese blue calico(resist printing) of Chinese private houses in the Hunan and Huseo regions, and these represent the three typical Chinese dyeing techniques today. Based on the results of empirical research on the utilizing cases, focusing on the traditional living handicrafts of Chinese minority races, traditional cultural articles, and artworks, the modern values such as practical, cultural, and artistic values of Chinese indigo dyed designs could be rediscovered.

• Journal of Fashion Business
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• v.5 no.5
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• pp.77-86
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• 2001

The traditional dress of a nation represents that nations organic culture. The traditional Hanbok dress has become our traditional wear through many centuries of history. This paper studies the real world use of daily Hanbok and provide comparative data and compares the traditional and daily Hanbok with focus on the basic Hanbok. It will also present my views on the future of daily Hanbok design with beauty as an emphasis.

• 한국약용작물학회:학술대회논문집
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• 2012.05a
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• pp.131-132
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• 2012

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.114-123
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• 2017

This study added black lentil ethanol extract to Yakgwa at ratios of 0%, 0.5%, 1.0%, and 2.0%, and its quality characteristics were compared to those of the synthetic antioxidant BHT added to Yakgwa. Yakgwa with black lentil extract had lower moisture content than Yakgwa with BHT (3.98%) but higher content than the control group (5.72%). Higher black lentil extract resulted in less moisture content (p<0.001) as well as a faster expansion rate and oil absorption rate (p<0.001). Scanning Electron Microscopy (SEM) showed that as black lentil extract content increased, pores merged and collapsed, whereas the number of pores decreased and pore size became larger. For chromaticity, all L, a, and b values of the group containing black lentil extract were higher compared to the control group and group with BHT (p<0.001). For texture, as amount of added black lentil extract increased, hardness (p<0.001) and gumminess (p<0.01) increased while cohesiveness (p<0.01) decreased compared to the control group. For sensory characteristics, Yakgwa with 1.0% black lentil extract showed the best preference for all items except for off-flavor. Thus, 1.0% black lentil added to Yakgwa was the best in terms of functionality including preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.443-448
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• 1992

We investigated characteristics of the taste components in traditional Korean soybean paste. The taste components in forty samples of the soybean paste were analyzed by gas chromatography, high pressure liquid chromatography and amino acid autoanalyzer and the taste of the soybean paste was investigated by sen-sory evaluation. The relationship between the taste components and sensory score was analyzed by the method of principal component analysis and stepwise multiple regression analysis. Characteristics of the traditional Korean soybean paste appeared to consist of sweet taste, palatable taste, saline taste, bitter taste and sour taste. They contribute to the characteristic taste with the contributing proportion of 25.97%, 17.84%, 8.58％, 7.79% and 3.12%, respectively.

• Journal of Preventive Medicine and Public Health
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• v.56 no.4
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• pp.338-347
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• 2023

Objectives: Young children's feeding characteristics can play an important role in eating habits and health during later childhood. This study was conducted to examine the associations of feeding characteristics with dietary patterns and obesity in children. Methods: This study utilized data from the Korea National Health and Nutrition Examination Survey conducted between 2013 and 2017. In total, 802 toddlers were included, with information on their demographic characteristics, feeding practices and duration, and 24-hour recall obtained from their parents. Feeding characteristics were categorized into feeding type, duration of total breastfeeding, duration of total formula feeding, duration of exclusive breastfeeding, and age when starting formula feeding. Dietary patterns were identified based on factor loadings for the food groups for 3 major factors, with "vegetables & traditional," "fish & carbohydrates," and "sweet & fat" patterns. Overweight/obesity was defined as ≥85th percentile in body mass index based on the 2017 Korean National Growth charts for children and adolescents. Multiple regression analysis was conducted to examine associations between feeding characteristics and dietary patterns. The association between dietary patterns and obesity was analyzed using multivariable logistic regression analysis. Results: The early introduction of formula feeding was inversely associated with the "vegetables & traditional" pattern (β=-0.18; 95% confidence interval [CI], -0.34 to -0.02). A higher "vegetables & traditional" intake was associated with a lower risk of obesity (odds ratio, 0.48; 95% CI, 0.24 to 0.95). Conclusions: Feeding characteristics are associated with dietary patterns in later childhood, and dietary patterns were shown to have a potential protective association against obesity.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.440-453
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• 2017

In this study, we conducted an empirical analysis using structural equation modeling (SEM) by distributing questionnaires to 208 Chinese tourists who constitute the largest proportion of foreign tourists visiting South Korea. The survey was conducted in a face to face (FTF) manner with the aim to contribute to globalization of Korean cuisine through comprehensive analysis of the effects of preference characteristics of Korean wave dramas on the relationship among images, attitudes, and purchase intentions for Korean cuisine. The main actor characteristics among the preference characteristics of Korean wave dramas had a significant effect on the attitudes and purchase intentions for Korean cuisine. However, the thematic characteristics among the preference characteristics of Korean wave dramas did not have a significant effect on the purchase intentions for Korean cuisine; in addition, the production characteristics did not have a significant effect on the attitudes and purchase intentions for Korean cuisine. The eco-friendly and health images of Korean cuisine had a significant effect on the purchase intentions for Korean cuisine, and the attitudes toward Korean cuisine significantly affected the purchase intentions for Korean cuisine. Based on the results of this study, it is considered necessary to continuously publicize Korean cuisine through Korean wave dramas to build positive attitudes toward Korean cuisine through enhanced images of Korean cuisine.

• The Research Journal of the Costume Culture
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• v.23 no.6
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• pp.955-971
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• 2015

The purpose of this study is to consider the design characteristics of Chinese traditional clothing, especially from the Ming-Qing Dynasty era, and how they have influenced contemporary fashion. Regarding research methods, this study determined the design characteristics, such as the form, color and pattern of Chinese traditional clothing of the Ming-Qing Dynasty era. In addition, 440 photos were collected from the Paris Collection from 2005 to 2014 using www.firstviewkorea.com. The results of this study are as follows. First, the most popular silhouette from Chinese traditional clothing appearing in contemporary fashion was the H-shaped one, and the internal lines appeared in the following order: Chinese collar; narrow sleeve; symmetrical front opening; round collar; wide sleeve; and the C-shaped Biwa front-end. Second, the most popular color was achromatic black, followed by white. The chromatic colors were in the order of blue, yellow, red, green, and purple. Third, the patterns appeared in the following order: Plant patterns, complex patterns, and animal patterns. The peony pattern appeared the most commonly as a plant pattern, followed by the arabesque pattern and the plum blossom pattern which appeared with a similar proportion. Dragon, bird and phoenix patterns appeared the most for animal patterns. It is considered that the results of this study will be helpful for designing products for Korean fashion brands that will advance to the Chinese market. In addition, it will help Chinese designers apply the Chinese-style design characteristics popular among people throughout the world when they advance to the West.