• Journal of Information Technology Services
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• v.14 no.2
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• pp.315-335
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• 2015

The New Way of Working (NWOW) is changing the world in which we work today. The principles of NWOW are based on freedom of time and place to work, and steering on output (results) instead of input (presence). As NWOW is a relatively new phenomenon, research on the effect of NWOW on knowledge sharing in organizations is scarce. In this research two multiple-case studies were performed to investigate the effect of the New Way of Working on knowledge. In the first study (A) different knowledge sharing scenarios were used at organizations that were in the process of implementing NWOW. This provided the opportunity to compare the sharing of knowledge between 'NWOW workers' and employees that still worked in the traditional way (non-NWOW workers). In total 216 scenario results were evaluated to determine differences in channel choice between the traditional and new work environment. For the second study (B) a Knowledge Sharing Framework was developed, based on the theories of Nonaka and Alavi & Leidner. This framework was used to determine the type of knowledge shared, e.g. tacit or explicit knowledge, in 84 situations. Additionally, to measure the level of NWOW adoption, a NWOW Analysis Monitor was used. The results show that NWOW workers use more different communication channels than traditional workers. When knowledge workers become more mobile, they will exchange knowledge less explicit (codified) and more tacit (personalized), use less face-to-face communication, but more video calls and e-mail. The adoption of the principles of NWOW seems to have a balancing effect on the knowledge that is shared in a tacit and explicit way, which in the view of Scheepers et al. is an effective knowledge sharing strategy. The research results show organizations need to realize that the New World of Working is affecting the way knowledge is shared. Missing out on this development may result in the loss of important knowledge and impact the operation of organizations.

• Korean Journal of Heritage: History & Science
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• v.48 no.2
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• pp.142-157
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• 2015

This study examines how traditional knowledge functions in the specific techniques to make pottery in terms of the traditional knowledge on the pottery techniques of Onggi potters. It focuses on how traditional pottery manufacturing skills are categorized and what aspects are observed with regard to the techniques. The pottery manufacturing process is divided into the preparation step of raw material, the molding step of pottery, and the final plasticity step. Each step involves unique traditional knowledge. The preparation step mainly comprises the knowledge on different kinds of mud. The knowledge is about the colors and properties of mud, the information on the regional distribution of quality mud, and the techniques to optimize mud for pottery manufacturing. The molding step mainly involves the structure and shape of spinning wheels, the techniques to accumulate mud, ways to use different kinds of tools, the techniques to dry processed pottery. The plasticity step involves the knowledge on kilns and the scheme to build kilns, the skills to stack pottery inside of the kilns, the knowledge on firewood and efficient ways of wood burning, the discrimination of different kinds of fire and the techniques to stoke the kilns. These different kinds of knowledge may be roughly divided into three categories : the preparation of raw material, molding, and plasticity. They are closely connected with one another, which is because it becomes difficult to manufacture quality pottery even with only one incorrect factor. The contents of knowledge involved in the manufacturing process of pottery focused are mainly about raw material, color, shape, distribution aspect, fusion point, durability, physical property, etc, which are all about science. They are rather obtained through the experimental learning process of apprenticeship, not through the official education. It is not easy to categorize the knowledge involved. Most of the knowledge can be understood in the category of ethnoscience. In terms of the UNESCO world heritage of intangible cultural assets, the knowledge is mainly about 'the knowledge on nature and universe'. Unique knowledge and skills are, however, identified in the molding step. They can be referred to 'body techniques', which unify the physical stance of potters, tools they employ, and the conceived pottery. Potters themselves find it difficult to articulate the knowledge. In case stated, it cannot be easily understood without the experience and knowledge on the field. From the preparation of raw material to the complete products, the techniques and traditional knowledge involved in the process of manufacturing pottery are closely connected, employing numerous categories and levels. Such an aspect can be referred to as a 'techniques chain'. Here the techniques mean not only the scientific techniques but also, in addition to the skills, the knowledge of various techniques and levels including habitual, unconscious behaviors of potters.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.218-227
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• 2016

This study was undertaken to examine the knowledge about food culture and intakes of traditional food in Korean and Japanese elementary school students. In 2012 and 2013, a total of 265 students were surveyed, consisting of 73 Korean fifth graders and 192 Japanese sixth graders. The questionnaire comprised of queries on general items, the recognition and sampling of traditional and celebration foods, the knowledge about the partner country's food culture, and the frequency of consuming the partner country's foods. As a result of this study, the frequency of consuming their own country's traditional foods for Korean children (3.1 out of 5.0 points) and Japanese children (3.2 out of 5.0 points) was similar to each other. Japanese children reported to eat Korean foods (2.9 points) more frequently than those of Korean children to eat Japanese foods (2.4 out of 5.0 points) (p<0.001). However, the Korean children reported to have more experience on given typical Japanese foods than Japanese children reported about Korean foods. Further studies are needed for the perception on traditional foods in Korean and Japanese children. The results of this study can be used as a basic data to succeed and develop traditional food cultures.

• Journal of Ginseng Culture
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• v.6
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• pp.105-115
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• 2024

Wild ginseng, grown in undisturbed forest environments, has been maintained for centuriesthrough human intervention and knowledge, leading to the development of current ginseng agriculture. The practice of ginseng farming has long been established in various regions of Korea. However, the ginseng farming specifically in Geumsan was recognized as a Globally Important Agricultural Heritage System (GIAHS) by the Food and Agriculture Organization of the United Nations (FAO) in 2018. This designation was granted after a thorough evaluation, which confirmed that Geumsan's ginseng farming met the necessary criteria, including historical importance, traditional knowledge system, agrobiodiversity, and agricultural landscape. Traditional ginseng farming in Geumsan practices the 'rotating agriculture system', a sustainable land use approach that has been developed over several cycles of long duration (10-15 years). It contains the knowledge to choose locations for cultivation that prioritize the direction of sunlight and wind circulation. Furthermore, it received significant recognition for its agricultural heritage value based on its maintenance of several traditional knowledge systems, including ancestral wisdom and knowledge regarding pre-planting field management techniques. As of December 2023, there are currently 86 locations in 26 nations that have been designated as GIAHS. Among these sites, Geumsan stands out as the first and only site in the world specifically recognized for the cultivation of ginseng crops. This historical record serves as a significant reminder of Korea's prominent position as a major producer of ginseng on a global level. This article first provides an overview of the concept of agricultural heritage, the designation criteria, and the status of the designation. It then identifies, among the GIAHS designation criteria, the agricultural heritage value of traditional ginseng farming in the Geumsan region from the perspective of local traditional knowledge systems.

• Journal of Korean Medical classics
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• v.22 no.2
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• pp.305-313
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• 2009

With the recent increase of social demand of knowledge on traditional medicine, the construction of database is becoming a pressing matter. The reality is that while the social desire to adapt the high quality knowledge is growing fast, the field of Oriental Medicine has yet to organize its system. The number of Oriental Medical Doctors are limited, and there is no structured means of communication to expand the professional knowledge of these specialists to the public. Accordingly, an effective and structured knowledge system is in great need. In the process of building an Oriental Medicine database, prescription[方劑] and medicines[本草] are first in line. Consequently, we have taken the first step by organizing various methods to build the database containing information such as the formula, ingredients, composition, handling methods of herbal medicine written in traditional medical publications and herbal texts before the Song(宋) dynasty.

• Journal of Korean Elementary Science Education
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• v.23 no.2
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• pp.110-115
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• 2004

This study investigated the effects of the project approach in science teaching on scientific knowledge and attitudes, science related attitudes of the 6th grade students. Students engaged in the study were divided into comparison group and experimental group. The project approach was applied to the experimental group with various activities while the traditional teaching method was applied to the comparison group with science text book and teacher's guidebook. The data were statistically analysed by SPSS WIN 8.0. The results are as follows: The students of the project approach in science teaching made significant progress in scientific knowledge and attitudes, science related attitudes (p<.05). The students in the project approach was more effective in improvement of curiosity, critical thinking, positive thinking than the traditional teaching method. And the project approach was good for causing interest and helping student's science learning.

• Korean Journal of Oriental Medicine
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• v.12 no.1
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• pp.1-12
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• 2006

Recently according to the WIPO's policy of preserving traditional knowledge, constructing the database of traditional knowledge is in progress. To maximize the retrieving power of the knowledge resource systems which will be developed later, it is necessary to construct the ontology for the concepts used by traditional knowledge. In order to construct the ontology systematically, a standardized ontology representation method is needed, and OWL(Web Ontology Language) is the recommendation of W3C(World Wide Web Consortium) and is widely used. Ontology tools can be used to ease the construction of OWL ontology, but no research about the comparison of OWL ontology tools exists. This paper compares the tools of OWL by an objective point of view and with that one can make a decision of using the appropriate tool for constructing OWL ontologies.

• Journal of Technology Innovation
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• v.13 no.3
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• pp.1-25
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• 2005

This Paper examines the effect of IT knowledge and IT communication on the operational performance of small firms. Small firms which could be defined firms with less than 50 people in total lags behind medium and large firms in computerization. In order to fill up the computerization gap resulted from size differences, Korean government has been promoting the 'Networking Small Firms' project since 2001. Survey data with 698 small firms in Korea, we could find that If knowledge and IT communication significantly contributed to the operational performance of small firms. Internal process performance is affected by individual IT knowledge, traditional communication, and e-mail communication. Customer performance is affected by above three factors, organizational IT knowledge and internet/EDI communication. Interestingly, financial performance is not affected by traditional communication but only IT knowledge and IT communication.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.157-171
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• 1992

This study attempted to investigate the effect of housemaker's interest in dietary life on the knowledge of cooking principles and cooking methods, and on the daily meal management. Housemakers whose age ranged from 20 to 50 were surveyed in their residence. The results of this study were as follows. First, the level of interest in dietary life was positively related with ages, education and income levels. Moreover, housemaker who did not work or did not take care of relatives had higher level of interest in dietary life than those who did. Second, most housemakers bought foods and prepared a meal by themselves. The average time spent in preparing meals was 2 to 3 hours, and the number of side dishes cooked per day expect for the main dish was 5.46 percent of the total respondents ate out more than once a month for a 'family tie'. Third, there was no relation between the knowledge of cooking principle and the variables such as ages, education and income levels. Fourth, the level of the knowledge of cooking method about Korean traditional dishes was positively related with ages, education and income levels. In addition, housemakers who did not work or did not take care of relatives had less knowledge of Korean traditional dishes than those who did. Finally, the interest in dietary life was significantly correlated with the knowledge of cooking principle and cooking method of Korean traditional dishes.

• Korean Journal of Community Nutrition
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• v.17 no.4
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• pp.376-389
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• 2012

The purpose of this study was to develop a fusion-food cooking program and apply that to sixth grade elementary school students, and to investigate its' effects on their knowledge, preferences, and perceptions of Korean traditional foods. The program focused on ten components. Students learned the general features of Korean traditional foods and Western foods in the 1st lesson. They learnt about kinds, nutrition value, and histories of kimchi, Tteok (rice cake), and Jeon (pan fried food), and cooked two fusion-foods of kimchi, Tteok, and Jeon each. As a result of learning about those food items, the students advanced their knowledge (p < 0.001) of kimchi, Tteok, and Jeon. Their preferences for Tteok (p < 0.05) and Jeon (p < 0.01) were increased, but those for kimchi remained unchanged. The interest (p < 0.05) and preferences (p < 0.01) for the general Korean traditional foods were increased. In conclusion, our results suggested that the fusion-food cooking program had the ability to improve elementary school students' perceptions of Korean traditional foods by increasing their knowledge, preferences, and interest in them. Furthermore it was considered that the program could help students understand the value of Korean traditional foods and in turn may encourage them to consume such food items more frequently. Since the fusion-food cooking activity program can be a good learning program as shown by the results of this study, more fusion-foods cooking activity programs, which are not discussed in this study, should be evaluated and developed in the future.