• Korean Institute of Interior Design Journal
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• v.24 no.5
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• pp.51-61
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• 2015

The purposes of this study were to examine the characteristics of elements composing the cultural identity of Chinese architectural and spatial design, and to analyze the expression characteristics and influencing factors of contemporary restaurant design. With these purposes, first, this study reviewed related literature in order to find the characteristics of tangible elements observed in intangible elements and space expression characteristics forming the cultural identity of China. Second, this study conducted a case study in order to understand the expression characteristics of the design of Chinese restaurants in Shanghai and to find factors influencing the design. In order to sample the subjects of the case study, the researcher selected 18 restaurants that were recommended repeatedly in books on Chinese restaurants and tourism and major Internet sites or highly evaluated by visitors, and then choose 15 of them that were found to be fit for the purpose of the survey. According to the result of the survey, the restaurants were largely grouped by type into 10 cases of fine dining, 3 of middle-class casual dining, 1 of fast food, and 1 of luxury tea house serving traditional tea and snacks. Of these restaurants, 46.7% (7 cases) were of CM-CM-CM type, namely, using contemporary simple elements in all of external spaces, indoor spaces, and decorations, 20% (3 cases) were of CM-CM-CT type, using contemporary and simple external and indoor spaces, and traditional furniture or articles, 20% (3 cases) were of CT-CM-CT type, using traditional external spaces such as traditional buildings, contemporary simple finishing of indoor spaces, and traditional articles such as palace lanterns and traditional doors and windows, and 13.3% (2 cases) were of CT-CT-CT type, using traditional elements in their original forms in general. Through this research and survey, cultural identity showing Chinese traditions observed in the expression characteristics of restaurant spatial designs was confirmed, and it was also found that the identity was underlain by ideologies, values, lifestyles, etc. that had long accumulated through the long history of the country and exerted a great influence.

• Journal of the Korean Home Economics Association
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• v.42 no.5
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• pp.77-91
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• 2004

Characteristics of 154 traditional fairy tales (62 Asian, 34 European, 40 American, and 18 African fairy tales) were investigated according to their corresponding cultural areas. The results showed that male adults appeared more frequently in the traditional fairy tales than other characters. The expression of time, such as 'long ago','once upon a time', and 'one day' was provided, and there was an extreme contrast, fixation, and reiteration of literary styles in the traditional fairy tales, regardless of the cultural areas. Also, the characteristics of time and space that appeared in African fairy tales had a significant difference from other cultures. Also in accordance to the cultural areas, these fairy tales illustrated a significant difference in the pattern of problem solving.

• Korean Institute of Interior Design Journal
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• v.23 no.6
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• pp.125-132
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• 2014

The purpose of this study was to investigate that to see how their traditional characteristics were reflected and expressed in Hanoi vietnamese contemporary public restaurants. For this, We visited Hanoi twice to have onsite research in August 2012 and 2013. According to the results of surveying Vietnamese public restaurants, all of the 12 cases had humane characteristics reflecting Vietnam traditional culture, showing Vietnamese unique traditional characteristics including intangible elements such as natural environment, life culture elements such as food culture, and formative aesthetic elements using indigenous ornaments. Different from luxury restaurants that had trade names on the theme of historical stories related to people or places and expressed various concepts formatively using photographs of Vietnamese politics and history and ornamental elements such as tableware, however, the public restaurants were simple in theme or concept. It is probably because most of the surveyed cases were situated in the old quarter to the north of the Hoan Kiem Lake and in the area to the west of the lake and their target customers were local people, so they reflected the Vietnamese traditional residence style and common people's life rather than designing the restaurants intentionally with specific concepts. As to the spatial expression characteristics of the surveyed cases, casual restaurants in Hanoi expressed only basic structure using basic construction materials and techniques with outdoor spaces in the form of Vietnam traditional tube house, and therefore, the overall atmosphere was contemporary. In indoor spaces as well, the general level was low, using uncharacteristic common design and color and cheap finishing materials and furniture. 83% of all cases showed the pattern of VM-VM-VT, being mainly contemporary by partially adopting Vietnamese unique ornamental elements for their outdoor and indoor spaces and using traditional elements supplementarily.

• Fashion & Textile Research Journal
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• v.12 no.6
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• pp.723-735
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• 2010

The purpose of this study is to analyze the types of Jumoni (pouches), which takes the most quantity of traditional women's handicrafts in China, and examine figurative characteristics of them through demonstrative study focusing on collections of literature and museums. Traditional Jumoni of China included Dae, Nang, Hapo, Tu, Hap, and Chimeui. Its types included a pleated type, a covered type with a lid, an opened type without a lid, and a type that was stitched up after putting objects in it. The Jumoni had various shapes such as a polygon, a circle, and shapes imitating objects. It was used to store cosmetic utensils, sewing supplies, everyday household utensils, valuables, medicinal ingredients, flavoring materials, and so on. It had various figurative characteristics which were different from those of women's handicrafts in Korea. Based on the findings, it aims to provide basic information for developing Korean traditional accessories that make the best of Korean traditional beauty as well as add modern esthetics have both Korean traditional beauty and modern esthetics.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.686-695
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• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• Korean Institute of Interior Design Journal
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• v.21 no.5
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• pp.308-316
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• 2012

The purpose of this study was to analyze the characteristics of exterior look and interior space of Boutique hotels in Prague and to identify how the tradition and the modern styles were integrated in each element. The subjects of this study were 12 tradition and modern style integrated hotels in Prague. From the collected data, the followings were investigated; what are traditional and modern elements, how they are integrated, and what the ratio of the tradition and the modern style is. The results are as follows. First, regarding the level of integration of tradition and modernity in Boutique hotels in Prague, exterior look showed conservativeness and interior space showed innovation. Second, in the conservative combination of exterior look, the traditional facade made conflicts with the modernity of the signage but the expression was limited to the modern expression of façade and signage maintaining the traditional form. Facades were modernized with the limitation such as not to interfere its traditional atmosphere and signs were designed to be compatible with facade. Third, in the innovative integration between the traditional and the modern of interior lobby, they partially maintained traditional elements or reinterpreted the traditional elements in modern terms in ceiling, walls, columns and windows and used modern expressions in most of ornamental elements.

• The Research Journal of the Costume Culture
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• v.31 no.4
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• pp.411-429
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• 2023

Modernism is an internationally accepted design style. In addition, traditional Korean costume is not the clothing of the past, but its form is also used in modern fashion. Therefore, the purpose of this study is to examine the social and cultural contents of the morphological structure of traditional Korean costume, in order to derive the design characteristics of modernism and examine the global applicability of traditional Korean costume structure. For this study, photographic materials from museums, schematic drawings of relics, and Hanbok production books published by government agencies were analyzed. Further, this study examined traditional Korean costume, especially the modernism characteristics derived from Paul Greenhalgh and previous studies. The results are as follows. First, The traditional Korean costume is a cut based on basic shapes, along with a silhouette appears according to the background of the times. Second, the characteristics of modernism can be divided into universality, functionality, and simplicity. Third, as a result of analyzing the form structure of traditional Korean costume based on the characteristics of modernism, universality is expressed as standardized form, functionality as practical aesthetics, and simplicity as sustainable diversity. Furthermore, Korean costume has a difference in that was greatly influenced by various Eastern ideas and aesthetics of the late Joseon Dynasty. These findings provide a perspective of modern reinterpretation of the uniqueness and universality of traditional Korean costume in line with globalization by utilizing the design characteristics of modernism, an international style.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.22 no.2
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• pp.26-34
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• 2008

The purpose of this study is to analyze daylight distribution and characteristics of light on the Korean traditional paper and to investigate a possibility as the shading systems. First of all, daylight distribution through the Korean traditional paper windows and doors of the Traditional House is analyzed at Genjaegotaek of the Asan Oeam Traditional Village. After making a model, the characteristics of light on the Korean traditional paper and Roller Shade fabric are analyzed Korean traditional paper has a good efficiency to diffuse the light and is less glare than Roller Shade fabric. In the present office buildings and apartmant houses, daylight characteristics of the Korean traditional paper windows and doors could be used as preliminary data to develop a window system which makes greatest performance of daylight.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.45-53
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• 2017

Purpose: Physicochemical and microbiological qualities were investigated to compare quality characteristics of traditional with commercial soy sauce (Ganjang). Methods: Nineteen traditional products were collected from six provinces and three commercial products were purchased in domestic markets. The proximate composition, inorganic substance contents, viable bacteria, and chromaticity of the soy sauces were measured. Results: Although concentrations of crude fat and protein were not significantly different between traditional and commercial Ganjang, the moisture concentration of commercial soy sauce was significantly higher than in traditional Ganjang (p<0.05). However, the amount of ash in commercial soy sauce was significantly lower than in traditional Ganjang (p<0.05). Total nitrogen concentrations of traditional and commercial Ganjang were 0.50-1.59% and 0.86-1.26%, respectively. Concentrations of Na, Mg, K, Ca, Li, B, Fe, and Sr in traditional Ganjang were significantly higher than in the commercial products (p<0.05). The number of total bacteria in traditional and commercial Ganjang were $3.3{\times}10^1-6.4{\times}10^7CFU/mL$ and $5.5{\times}10^1-2.0{\times}10^3CFU/mL$, respectively. Bacillus cereus were below 10,000 CFU/mL in all samples, and Staphylococcus aureus was not detected. Fungi was not detected in 13 samples of traditional Ganjang and the three samples of commercial soy sauce. Although lightness, redness, and yellowness were not significantly different among the Ganjang, G10 was had the highest values (p<0.05). Conclusion: This research provided information about the quality characteristics of traditional and commercial Ganjang.

• Journal of Fashion Business
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• v.23 no.2
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• pp.124-139
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• 2019

The purpose of this study was to examine the characteristic expression of Korean traditional costumes shown in the Korean paintings by Kim Hyun-Jung. The study analyzed the paintings by Kim Hyun-Jung to find out the characteristics of the contemporary Korean paintings and the expression of Korean traditional costumes. The characteristics of Kim Hyun-Jung's works are as follows: 1) The paintings are drawn by using Korean traditional painting methods and finished with Korean traditional paper, hanji. Moreover, they show the Korean traditional costume as main subject material. 2) They use modern painting methods, such as collage, and show pop art characters by use of contemporary popular products. 3) The artist communicates with the public through SNS and YouTube, and shows characteristics of popular art through commercial art products and advertisements. The characteristics of the Korean traditional costume in Kim Hyun-Jung's works are as follows. 1) The hanbok shown in the paintings is a traditional style with tight jeogori and wide chima. Chima is drawn in thin coloring with Korean ink and jeogori is expressed with semi-transparent hanji in various patterns and colors, which shows the subject 'coy'. 2) Various kinds of Korean traditional accessories and modernized flower shoes with high heels are shown as subject materials. The art works by contemporary Korean artists are expected to be the route to give valuable information to the public about Korean traditional costumes as well as the trendy Korean culture.