• Korean Journal of Rural Living Science
• /
• v.7 no.1
• /
• pp.11-21
• /
• 1996

The purpose of this study was to compare dietary culture consciousness of rural and urban housewives through a nationwide survey. Interviewers interviewed 500 housewives(250 in rural and 250 in urban) using closed-ended questions. The dietary culture consciousness was divided into two parts of traditional aspect (dietary habit and ritual diet) and desirable aspect (food choice and nutrition knowledge). Each domain consisted of six items. Results of the study are summarized as fellows : 1) As a whole, dietary culture consciousness of rural housewives was more traditional than that of urban housewives in traditional aspect, and there was no difference of consciousness between rural and urban housewives in desirable aspect. 2) There was significant difference at 1% level between two groups in traditional aspect and there was no difference in desirable aspect. 3) By the analysis of each item, there was significant difference between two groups in 14 items. Especially, the item of westernized breakfast pattern was more acceptable in urban housewives than in rural. 4) In relationship between socio-demographic characteristics of housewives and dietary consciousness of them, age, educational level and religion of housewife were significant in traditional aspect, and so were educational level and job experience of housewives in desirable aspect. Dietary consciousness of rural housewives' was influenced by job experience (in traditional aspect) and age of housewives and level of living (in desirable aspect) In the case of urban housewives, level of living was significant in traditional aspect.

• Journal of the Korean Home Economics Association
• /
• v.41 no.11
• /
• pp.135-150
• /
• 2003

This research was to verity the effects of ICT teaching method in high school home economics. The research questions for this study were as follows: 1. Is the ICT teaching method effective in increasing students' interest in home economics and consciousness on traditional culture in teaming the unit of ‘Korean traditional culture of home life’？ 2. Is the ICT teaching method effective in improving students' achievement test and performance assessment in teaming the unit of ‘Korean traditional culture of home life’？ This study is carried out with following procedure: developing the homepage and lesson plans for ICT teaching, constructing questionnaire, and testing its reliability, pre-testing, treatment for 8 weeks, and post-testing. Two groups were arranged for 8 weeks experiment from May 7,2001 through June 30,2001. Sixteen hours of ICT teaching and 8 hours of traditional lecture for experiment group whereas 8 hours of ICT teaching and 16 hours of traditional lecture for comparison group were input. SAS program was used for statistical analysis, and independent sample t-test and matched pairs t-test were peformed for answering research questions. The results of this study were as following: 1. Sixteen hours of ICT teaching and 8 hours of traditional lecture for experiment group was effective in increasing consciousness on traditional culture and performance assessment. 2. Eight hours of ICT teaching and 16 hours of traditional lecture for comparison group was not effective in learning home economics. This means that at least 2 hours of ICT teaching is demanding for effective learning. This study concluded that ICT teaching will be effectively applied in high school home economic with well developed ICT teaching materials. And home economics educators should continuously put effort in developing curricular, teaching materials, and teaching methods to raise students' interest in home economics.

• Journal of the Korean Society of Food Culture
• /
• v.11 no.2
• /
• pp.179-206
• /
• 1996

Generally, the culture of dietary life in a country is closely related to the heritage of racial culture, and it is very important to inherit and develop the culture of the traditional dietary life. This research is to investigate consciousness and behaviors of dietary life using a questionnaire survey for 521 housewives living in Seoul and Kyonggido. The data was analyzed with frequency, percentage, T-test, $X^2$ (Chi-square)-test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis. The results of the survey are summarized as follows; 1. Consciousness of Traditional Foods. They thought that traditional foods were Sinsollo, sorts of beverage, Dduk (Korean cake), Kim-chi, Hankwa (Korean cookies), and Kujolpan, and that traditional foods were proud for its various tastes. But they thought the cuisine of the traditional food is very complicated, accordingly the frequency of traditional food was decreased. Therefore they thought that its tastes was important to develop and spread traditional foods. 2. Dietary Life Behaviors for Traditional Food. They take traditional foods on big holidays and religious service days. It is their mother who taught them the traditional cooking method. Most ftequently used cooking method is boiling. They gave their children a traditional snack such as 'Dduk (Korean cake), noodles, and fried food. Frequency of taking beverage, Hankwa (Korean cookies), Juk (guel) and Dduk (Korean cake) have been decreased. 3. The Correlation of General Environment and Consciousness, Knowledge, Dietary Life Behaviors of Traditional food. The older they are, the more eager to teach traditional food cooking, to preserve the traditional table setting, to give their children traditional snack and the more traditional dietary life behaviors are.

• Journal of the Korea Furniture Society
• /
• v.25 no.3
• /
• pp.155-164
• /
• 2014

The culture of Korea shows political and religious discrimination by changed the era, but in the culture the inherent spirit of Koreans has been more specific at various angles to. But in the last several decades looking at the domestic furniture design field, the introduction of Western technology with high-tech, the mechanical plastics of modern Western European furniture, and imitations have been flooded. Owing to them our spirit were soon altered and made to face the current leads to confusion. Fortunately, in the latest national and international design fair the domestic furniture companies are breaking the ambiguous identity of the design in the meantime they keep studying and developing of our spirit and the demands of the times. Moreover, a new awareness and heightened interest on Korean traditional and stylish furniture are more elevated. At this moment, a study on the Connectivity of Aesthetic Consciousness Appearing in Korean Traditional Architecture and Furniture is required to overcome the today's confusion and to establish identity and the direction of the domestic furniture industry. Thus, this paper purposes to present the new direction for domestic furniture industry by researching and analyzing on the Korean traditional architecture and traditional furniture with the Korean spirit and a sense of beauty.

• Journal of the Korean Institute of Rural Architecture
• /
• v.10 no.1
• /
• pp.35-42
• /
• 2008

It is rare that the dwelling buildings designated as cultural assets owing to the demands of the rapid-changing times and their residences are conserved as their original shapes, though the extent varies. Meanwhile, there has been a continuous effort to preserve and take over our traditional dwelling culture. Yet, the effects were not tangible because the viewpoints are different between the conservation promoters and related residents-officials-experts and because the conservation method is not decided in advance. Thus, in conserving the traditional dwelling culture containing the history of human life, this study tries to find out the reasonable ways for conserving traditional residence based on the consciousness research of citizens on conserving and utilizing the cultural assets. Furthermore this study also tries to suggest to contemporaries - who should live side by side with the historic cultural assets - what attitude they should have. On the basis of above survey, the objective of this study is said to consist in presenting the directions - what efforts are needed - for the more active and participant conservation.

• Journal of Fashion Business
• /
• v.5 no.4
• /
• pp.56-72
• /
• 2001

The purpose of this study is to provide a philosophical basis for a rational, meaningful and systematic development of contemporary Korean fashion and culture industry. The study will begin by comparing traditional aesthetics of Japan and Korea and their respective influences in contemporary fashion design. Japanese aesthetic consciousness can be understood in terms of decorative beauty and undecorated beauty where traditional Korean aesthetic consciousness consists of aesthetic naturalism, beauty of mysticism and beauty of humor. Japanese aesthetic consciousness is generally inclined toward article fanciness, on the other hand, Korean aesthetic consciousness is inclined toward natural beauty. Both Japan and Korea reflect their traditional aesthetic consciousness in their contemporary fashion design. In Japan's case, traditional patterns have been applied to obi(帶, おび). And aesthetic naturalism can be seen in holes, tears and patches present, as well as rough and coarse texture used, in contemporary fashion design. In case of Korea, aesthetic naturalism can be seen in elegant naturally flowing curves and use of plain colored fabric used in fashion design. Beauty of mysticism can be seen in splendid primary colors from shaman ritual costumes, and fortune-telling hexagram patterns. Beauty of humor can be seen in outrageously exaggerated and distorted fit of clothes. The above comparative analysis, with respect to their formative elements, show that both Korean and Japanese contemporary fashion trends reflect and embody their respective traditional aesthetic consciousness. Japan is creating high-grade fashion design of temporal universality and contemporary appeal. Japan has done so by studying their aesthetic tradition from the point of view of philosophy and utilizing its formative elements. Korea, however, is in the middle of transition: Korea is caught between directly grafting traditional aesthetic designs onto contemporary fashion design and integrating the two according to their common internal spirit.

• Journal of the Korean Home Economics Association
• /
• v.17 no.2
• /
• pp.57-79
• /
• 1979

As the first communal system of which our society consists is family , the study of its relationship has been the base of analysing the social changes in every society of different culture and age. In our country under various western influences on traditional consiousness, it is very significant to consider how our family consciousness changes up. The aim of this thesis is to understand family consciousness of the women students of 2 University and 1 woman college in Pusan Area with 675 qustioning papers by inquiring the views of family , marriage, birth control and inheritance.

• Journal of the Korean Society of Food Culture
• /
• v.12 no.3
• /
• pp.301-308
• /
• 1997

This study was undertaken to investigate college students' dietary behavior and consciousness of Korean traditional food during in 1996. 490 students in junlanamdo were asked to fill out the questionaries. The data was analyzed SAS package. The results were summarized as follows; 1. The average height and weight were 172.8 cm, 63.8 kg for male and 160.9 cm, 49.2 kg for female. Students' living their own home were 52.6% and self lodging students were 24.9%. 2 Eating type of college students appeared that they prefered to cooked rice at breakfast, dinner and lunch. 85.3% of college students prefer Korean food. Male have a meal for hunger and female for pleasure (p<0.002). 3. The standard of food choice were taste of food. Majority of college students(85.9%)) think that the Korean traditional food should be succeeded and developed. However, they want the taste of Korean traditional food to be changed for their preference (58.2%). Opinion of students on traditional food to be improved are the cookery (38.8%), the sanitation (26.7%), the presevation (24.7%), the taste (6.7%) and the nutrition (3.1%).

• Journal of the Korean Society of Food Culture
• /
• v.3 no.3
• /
• pp.259-273
• /
• 1988

Korean and Japanese have accustomed themselves to eating rice (Oriza Sativa Japonica) with soup. In the formation of soup culture, Japanese has classified soups on the viewpoint of visual sensation. On the other hand, Korean has classified soups on the viewpoint of time. The new 'Japanese Tasi' culture has slowly infiltrated into the traditional 'Korean Tang' culture for a century. Therefore, this paper discusses the cultural conflicts laying stress on the consumer consciousness.

• Fashion & Textile Research Journal
• /
• v.15 no.3
• /
• pp.406-413
• /
• 2013

The objective of this research is to find out status and consciousness about shrouds according to changes of Jeju's rural funeral ritual while reviewing Jeju's traditional shrouds. Consciousness of customs regarding tradition is much stronger in Jeju Island. Since it was said that shrouds and changes of funeral ritual have very systematic correlation according to the result of precedent researches, changes of funeral rituals of Jeju's rural area were examined. At the same time, consciousness about traditional shrouds of Jeju people was also studied. As the result of examination through literary investigation, visits to rural homes, visits to production places of Jeju's shrouds and interviews with grandmothers designated as human cultural assets of traditional Jeju shrouds, etc, it was found out that Jeju's rural funeral rituals had been rapidly changed since 2000. Traditional Jeju shrouds are also disappearing. In particular, old women of Jeju have considered preparation of their own and their husbands' shrouds in advance as a virtue. However, as it gradually became more difficult to produce and prepare traditional shrouds at homes and as the space of funeral was changed from their own houses to hospitals and/or commercial funeral homes, it was found out that a ratio of people's using general shrouds sold in market was increased and it is believed that this kind of trend will be accelerated more and more in the future.