• 한국농촌건축학회논문집
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• 제2권2호
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• pp.63-73
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• 2000

The objectives of this study are understanding on the type and the characteristic of the architecture in the saltern. At result, there are warehouse of the salt, residence of salt man and office building. These architectures are clearly different from Korean traditional architecture and constructed in special area (a saltern), on special purpose. These are not excellent architectural form, but materials and forms of these architectures are reasonably suitable for the regional characteristic and the function. Today, the architecture in the saltern, are gradually disappear, therefore the researches and the memories are meaningful in this study.

• 한국식품영양학회지
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• 제25권2호
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• pp.299-307
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• 2012

In this study, Kimchi usage was examined by nationwide consumers. 1,000 consumers between 20~60 years olds from 15 cities/province based on an administrative district participated in this questionnaire, which were one-on one interviews from September 23th to October 14th, 2009. 76.1% of the customers prepared Kimchi by them self, 26.9% customers received Kimchi from relatives and, 13.1% purchase Kimchi from the market. In addition, the rate of preparing Kimchi by themselves increased with age(p<0.05). 4~6 cabbage heads(34.5%) was the most preferred quantity for preparing Kimchi at a time, which was followed by more than 10 heads(25.2%) and 2~3 heads(22.9%). Chinese cabbage Kimchi was the most preferred type for purchase. 49.1% of customers purchased Kimchi at the supermarket and warehouse market and the origin of the ingredients, taste and-, price of Kimchi were considered important factors. The satisfactory scores of selling Kimchi were variety 3.60, taste 3.11, freshness of main ingredient 3.10, hygiene 2.86, -appropriate salt usage 2.99 and-, the origin of ingredients 2.94. There were significant difference between gender in taste and hygiene of selling Kimchi (p<0.05). In conclusion, to provide more appropriate Kimchi based on changes in Kimchi usage and consumption patterns at home and in the community, new types of Kimchi should be developed.