• Journal of the Korean Home Economics Association
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• v.31 no.4
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• pp.183-191
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• 1993

This study was investigated the personal rating reason for preference, and opinion for improvement on the Korean traditional foods. Questionnaire were answered by male and female university students at 8 universities in Seoul and the results are summarized as follows. 1) General trend of subjects showed preference for traditional food in order of nutrition, appearance, taste, economics, and cooking method. While the value of food itself such as nutrition, appearance, taste was rated high, practical side such as economics, and cooking method was not so agreed. Especially female students set as lower value on cooking method. 2) As a reason for rating it low, male and female students answered without distinction that traditional food are laborious and much time is needed for cooking. 3) For the idea of improving traditional food, all students had same opinion that standardized cooking method should be developed for convenient use at home, and secondly, special salestore of traditional food should be promoted. Particularly more male students had the opinion that traditional cooking method should be succeeded to at home than female students. Summarizing some significant findings from the analysis of data, all students prefer traditional food itself relatiovely. But generally they rate it low because traditional food is difficult to cook and there are not so many chances of eating. Therefore, it is regarded that standardized cooking method and promoted special salestore for more chance of eating will activated the interest of young generation, and hence contribute to succession of tradition.

• Korean Institute of Interior Design Journal
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• v.23 no.2
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• pp.147-155
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• 2014

The purpose of this study was to investigate expression characteristics of korean traditionality in restaurants & Ccfes which adapted thatched roof & shingle-roofed house. As a method of this study, a case study was made to investigate for exterior and interior elements(roof type, facade, floor, wall, ceiling, door & window) of 12 restaurants & cafes in Seoul and Kyunggi Province from June 10, 2013 to December 1, 2013. The results of this study were as follows: First, traditional transformation was mostly used among the traditional expression methods. But, there was not many traditional reinterpretation method. Second, looking at each component, traditional reproduction method mostly used for roof, column and ceiling to emphasize facade. Traditional transformation method can be divided into 3 ways in detail. The first method is mixing materials of modern and traditional, and the second one is transforming traditional material and combining this with modern one. The third is removing traditional material completely and transforming totally into modern materials. Third, traditional high quality noble houses are found in luxurious Korean restaurants and luxurious cafes while common houses are found in local food restaurant and cafes. It is because traditional common houses are still considered as low quality of design and it may prevent common houses from becoming high quality of design.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2005.05a
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• pp.116-121
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• 2005

This research against the method of applying a traditional design elements to modern interior space is classified and analyzed by direct expression method, a transfigure expression method, a metaphor expression method and a symbol expression method. The direct expression method means the modernizing the traditional design elements by expressing traditional material and structural formative style as they are, and the transfigure expression method is the design method of re-organizing the elements by simplifying and transfiguring the traditional design elements. Metaphor expression method includes the method of expressing visually the formative concept which does not known concretely, and the symbol expression method exchanges the rising concepts into concrete elements and expresses by new design.

• Korean Institute of Interior Design Journal
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• no.22
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• pp.85-91
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• 2000

The purpose of this study is to grasp the element and method of traditional expression appeared in hotel lobby spaces, and present the direction of traditional expression applicable to the domestic hotel lobby space. Therefore, this study analyzed traditional expression according to its element and method taken out from the prior researches related to it. Specifically, the element of traditional expressions divided into the element of space organization, the element of structure (bottom, wall, ceiling, window, door and pillar), and the element of decorative design(furniture, illumination, artistic ornament, color, and material). The method of traditional expressions divided into the method of prototype reappearance, prototype transformation, reinterpretation, and abstract. The target of analysis has been 27 hotels designed since 1970s. and described as expressed traditionality in architecture-technical journals and books in the inside and outside of the country. considering these results, it seems that the traditional expressions using more various elements and more various element and methods have to used in domestic hotels. Specifically, when expressing traditionality in the lobby space of domestic hotel, it is important to decided the method expressing traditionality at first, and the traditional expressions using the element of space organization, structure, decorative design, and so based on the method expression traditionality was fulfilled with coordination.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2006.11a
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• pp.201-204
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• 2006

With development of digital technology and globalization after Seoul Olympic in 1988, Korea has recklessly accepted western culture, thus causing damages to Korean identity The purpose of this study is to design Imperial Palace Hotel VIP lounge space applying traditional Korean style. This study analyzed traditional expression according to its element and method taken out from the prior researches related to it. The method of traditional expressions divided into the method of prototype reappearance, prototype transformation, reinterpretation, and abstract. This study aimed at get the understanding on traditional Korean architecture, space planning and furniture arrangement. As a result, the plan represent traditional Korean style including the space planning and furniture, the colors and patterns, and the building materials. The Imperial Palace VIP lounge Is not tile space for eating and social activities, but also provide the space for introducing traditional Korean culture and life.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.45-56
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• 2001

The HPC(High Pressure Cooking) method and the traditional method of brown stock preparation are compared in terms of gelatin, free amino acid and sensory evaluation. The HPC outperform the traditional method. In addition, free amino acid content of brown stock increased when HPC method is applied. In traditional method, however, the contents of free amino acids gradually increased in proportion to the length of heating times. When the HPC method is used for brown stock, the level of alanine and methionine were relatively higher than that of traditional method. In order to measure the quality of brown stock made from different methods, the highly qualified chefs were selected. They favoured the taste and smell made from HPC while they preferred traditional approach to HPC in terms of stickiness and appearance(colour). It is turned out that five hours is the most appropriate heating time for HPC method to obtain the maximum extraction of amino acid. The results suggest that the quality of brown stock from HPC method is not at all inferior to that of traditional brown stock while the HPC approach can improve the level of productivity by saving the labour cost, food cost and time.

• Journal of architectural history
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• v.20 no.6
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• pp.147-168
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• 2011

The objective of this study is to establish the method of conservation for traditional Korean settlements, based on the field surveys on the representative traditional settlements in Korea and China. The method is approached from grasping the conservation mechanism in which non-physical aspects deeply influence physical ones. The study has analyzed the characteristics and problems in the current methods of conservation for the traditional settlements, through comparing conservation practices at the World Heritage-class settlements such as Yangdong, Hahoi, and Oeam villages in Korea and Xidi-cun, Hong-cun, and Dangjia-cun in China. As a consequence of the study, the conservation method for the traditional Korean settlements is established as follows; Firstly, the conservation targets are classified into 4 types in terms of the relations of elements; individual, correspondent, sequential, and network elements. Secondly, the conservation strategies include the structuralizations of targets, by means of sequencing and networking. Thirdly, the conservation programs are made in consideration of the sustenance, transformation, replacement, and extinction of traditional use patterns.

• Korean Institute of Interior Design Journal
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• v.14 no.6 s.53
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• pp.3-11
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• 2005

With development of digital technology and build-up of global network in the 21st century, Korea has recklessly accepted Western information and culture in recent years, thus causing damages to out identity. In the situation, restoration and development of traditions in a modern way will contribute to the creation of contemporary interiors. This study has analyzed and assessed the process through which traditional decorative elements have applied to contemporary interior decorations over the past ten years with a view to identify the trend of expressing traditional elements in comtemporary interiors. Designs that have applied traditional elements in a transfigure expression method amounted to 77 pieces, accounting for $43\%$ of the total investigated 178 designs, which was followed by 48 designs ($27\%$) of metaphor expression method and 39 designs ($22\%$) of symbol expression method, which express the tradition as interpreted by the designer. Designs that have adopted direct expression method amounted to no more than 14 pieces, accounting only for $8\%$ of the total designs. This result suggests that transformative, metaphoric and symbolic expressions that simplify or transform the original forms we more frequently used In the applications of traditional elements to modern interiors rather than directive expression that reproduces the original form as it was.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.281-288
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• 2001

The autoclave method and the traditional cooking method were compared for nutrients(especially, minerals), color difference, viscosity, reduction of sugar and amino nitrogen content of brown stock. The autoclave cooking method is better than the traditional cooking method for retaining protein and amino nitrogen contents, as well as for reducing sugar content. Also, reducing sugar content increased by the autoclave cooking method. Since the color of brown sauce was related with the reducing sugar content, the autoclave cooking method was more effective than the traditional cooking method for the color development of brown stock. Since the autoclave method can reduce the cooking time without a loss of quality in brown stock, the autoclave method is a viable alternative to the traditional method of preparing brown stock.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2003.05a
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• pp.51-58
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• 2003

The autoclave method and the traditional cooking method are compared for nutrients, mineral, color difference, viscosity, reducing sugar and amino nitrogen content of brown stock. For protein and amino nitrogen contents, the autoclave cooking method is better than the traditional cooking method. Also, reducing sugar content is increased by the autoclave cooking method. Since the color of brown sauce is related with reducing sugar content, the autoclave cooking method is more effective than the traditional cooking method for the color of brown sauce. Since the autoclave method can reduce the cooking time without the loss of quality in brown stock, the traditional method can be substituted by this new method.