• Journal of the Korean Society of Food Culture
• /
• v.30 no.1
• /
• pp.1-7
• /
• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

• Journal of the Korean Institute of Traditional Landscape Architecture
• /
• v.37 no.1
• /
• pp.12-22
• /
• 2019

This study derived the design aspects by carrying out the case study of Neunggok prehistoric remains park, Ansansingil historic park and Yongjuk historic park to which are taken measures to preserve undesignated cultural heritages after studying the related laws & regulations and the systems as the design conditions of historic park preserving buried cultural heritages. The results of the study are as follows. First, according to the laws & regulations related to the historical parks, the historic sites should be preserved and utilized at the same time and can have history-related facility spaces, squares, rest spaces, exercise spaces, education & culture space, and convenience spaces. Second, by the space organization and the circulation system emphasizing only the preservation of buried cultural heritages, the feature-preservation space and the functional space are separated and due to not accepting the usage behavior considering peripheral land use, the effectiveness of the historical park was low. Third, the passive feature-preservation methods such as the preservation of the exposed site in architectural methods, the reproduction of the dugout hut, and the planting Royal azaleas or displaying stone after covering up the location of the pit dwellings with soil and the usage mainly for viewing have weakened the identity of the historical park. Fourth, the fence preventing users' access interferes experiencing the features, and the vertical structure protecting the upper part of the exposed features has overwhelmed the landscape of the historical parks. Fifth, it was difficult to figure out the feature space only by the texts mainly on terminologies and the excavation photographs presented on the information signs which introduce the buried cultural heritages.

• Korean Institute of Interior Design Journal
• /
• no.25
• /
• pp.262-271
• /
• 2000

Nowadays tiles are widely used as architectual material because of their external beauty, solidity with fire-resisting and water-resisting qualities, and convenience for construction, preservation and repairs. Owing to the improvement of living standard and makers scramble for tile markets, we regard tiles as art and culture. Tiles have been developed with technical improvement, based on mutual relation of material and design. The purpose of the third firing is to create high value added as we show artistic merit and decorative effect. For this reason, researches on new material and design have been carried out widely. I made researches whole process from design to printing by means of computer and experiment with color and vetroza of the third firing. I hope that tile makers will share the achievement of university researchers and this paper will be useful for those who are interested in tiles.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.1
• /
• pp.1-8
• /
• 2010

The purpose of this study was to analyze consumer recognition, perceived importance, and satisfaction to create a new apple processed product and to promote its consumption. Data were collected from 527 men and women living throughout Korea through a self-administrated questionnaire. Frequencies, one-way analysis of variance, and Duncan's multiple range were conducted using SPSS v. 17.0 software. Recognition of juice and drinks, milk and dairy products, apple jam, and seasoning was high, while that of the other products was low. Consumer perceived importance of products was higher than consumer satisfaction of products. Quality preservation attributes were sanitation, taste, flavor, place of origin, and convenience of purchase. Attributes for improved consumer post-purchase satisfaction after purchasing were content of apple, quality of apple, price, and certificate of quality. The attributes of content of apple and certificate of quality were statistically different by consumer age.

• Journal of the Korean Society of Industry Convergence
• /
• v.25 no.2_2
• /
• pp.315-322
• /
• 2022

Apartments are being established as a universal housing type because of the perception that they are excellent in preservation of asset values and convenience. In this study, through multiple regression analysis, it is a thesis that explores whether it affects the housing market in Gimhae, a small and medium-sized city in the province, and how the price flow in neighboring cities has an effect. It is possible to examine how macroeconomic variables such as the balloon effect and the lowest interest rate caused by the government's tweezers regulation bring about changes in the housing market of small and medium-sized cities in local regions.

• Proceedings of the Korean Institute of Interior Design Conference
• /
• 1999.04a
• /
• pp.118-121
• /
• 1999

Traditional housing must be conserved simultaneously with not only the building itself, but the circumstances of the surroundings. Hence, traditional housing should be developed as a product of a culture environment. However, most cultural properties have recently been treated as only a piece of property by irresponsible maintenance practices and damage placed on private traditional housing. Apparently, it has not always been a result of dweller's negligence. Thus, various policies must be needed to effectively preserve traditional housing. To do so, this study will indicate a new direction for the circumstance of preservation through cultural employment of traditional high-class housing as well as reduce maintenance and damage for dweller's convenience. Furthermore, this study will propose a renovation for popularization of Korean cultural assets through the gradual implementation of both economic value and public worth.

• Korean Institute of Interior Design Journal
• /
• no.29
• /
• pp.58-66
• /
• 2001

Traditional housing must be conserved simultaneous1y with not only the building itself, but the circumstances of the surroundings. Hence, traditional housing should be developed as a product of a culture environment. However, most cultural properties have recently been treated as only a piece of property by irresponsible maintenance practices and damage placed on private traditional housing. Apparently, it has not always been a result of dweller's negligence. Thus, various policies must be needed to effectively preserve traditional housing. To do so, this study will indicate a new direction for the circumstance of preservation through cultural employment of traditional high-class housing as well as reduce maintenance and damage for dweller's convenience. Furthermore, this study will propose a renovation for popularization of Korean cultural assets through the gradual implementation of both economic vague and public worth.

• Archives of Plastic Surgery
• /
• v.35 no.2
• /
• pp.152-158
• /
• 2008

Purpose: Mandibulotomy approach and mandible sparing approach are most common methods for oropharyngeal cancer surgery. Good surgical view and convenience of flap inset are advantages of mandibulotomy approach but deformity of mandible contour, postoperative malocclusion and radionecrosis are its limitations. To make up for the limitations, mandible sparing method is commonly performed, but limited surgical view and difficulties of flap inset are the weak points of this approach. The purpose of the study is to compare mandibulotomy and mandible sparing approaches in postoperative complications and progression of the treatment in oropharyngeal cancer operation and reconstruction. Methods: Single reconstructive microsurgeon operated for oropharyngeal cancer patients with different surgeons of head and neck department who prefer mandibulotomy and mandible sparing approach respectively, and we compared the frequency of postoperative complication, operation time, duration of hospitalization and recurrence rate between two different surgical approaches. Results: Mandibulotomy approach was used in 18 patients and mandible sparing approach was used in 15 patients. In mandibulotomy approach, there happened one case of teeth injury and one case of necrosis of skin and gingiva, but there happened no malocclusion and radionecrosis. In mandible sparing approach, there were 3 cases of fistula and 2 cases of infection which are significantly higher than mandibulotomy approach. There were no significant differences between early regional recurrence and duration of hospitalization. Conclusion: In this study we compared two different methods for the surgical approach in oropharyngeal cancer surgery. As mandible sparing approach has difficulties of limited surgical view, it can be used for the limited indications of anterior tongue and mouth floor cancer. Mandibulotomy approach has advantages of good surgical view and convenience of flap inset. In this method preservation of gingival tissue, watertight fashion suture, delicate osteotomy and plate fixation to maintain occlusion are the key points for the successful results.

• Journal of the Korean Society of Costume
• /
• v.65 no.6
• /
• pp.36-47
• /
• 2015

The purpose of this study is to provide essential information conducive to designing efficient cycling apparel for everyday wear. To this end, this study identified key situations that cyclists face while riding their bicycles as well as clothing functions that are necessary for each situation. Furthermore, this study also analyzed the current trends in cycling apparels and hybrid designs. In order to analyze the current trends of clothing functionality in domestic and foreign cycling apparel brands, the researchers of this study first reviewed existing literature on the functionality of cycling clothing. Then a focus group, which comprised of two experts in cycling fashion brands and fourteen consumers, was formed and in-depth interviews were conducted to identify the major conditions related to bicycle riding. Based on the results of the interview, the study, then, classified 700 images of cycling clothing from exhibitions and 1,541 images of cycling clothing that were launched by domestic and foreign fashion brands. The results of this study were as follows. First, there were three major conditions in bicycle riding: night riding, weather changes and riding convenience. Second, functionalities required for each riding condition were as follows: visibility for night riding, comfort, waterproofness and heat preservation properties for weather changes, and elasticity, protective properties and storage capacity for riding convenience. Finally, hybrid designs for each riding condition were different from general designs.

• Journal of Food Hygiene and Safety
• /
• v.1 no.1
• /
• pp.107-113
• /
• 1986

It is estimated that the loss of Korean agricultural and fishery products during the storage period is usually more than 20%, and it is difficult to increase agricultural products by a 10% annual rate directly. Therefore, development of food preservation techniques has now become a most important atternative for the indirect increase of such products and for its senitary distribution. Changes eating habits and improved living conditions have accelerated the demand for convenience food production and for this reason it is essential that raw materials at stable, resonable prices and hygienic quality be available the year round. At the end of 1980, the Korean government conceded th economical feasibility of the storage of foods by irradiation and a procedure for preserving food by irradiation on a batch scale was successfully developed by KAERI in 1982. Based on the research results accomplished by the KAERI and on the recommendation on wholesomeness of irradiated food by Joint Committee of FAO/IAEA/WHO in 1980, the approval of wholesomeness of irradiated food was declared by presidential decree in June 1985 and the procedure of permission for individual items is in progress. Korean private firms (Ryung Young Co.) which was technically assisted by KAERI for five years have taken mush interest in the establishment of such facilities in Korea, therefore Ryung Young Co. had proposed for the construction of 500 Kci Co-60 irradiator to the Ministry of Science and Technology in July 1984. The permission of construction has approved by government in May 1985. The commercial irradiator will be constructed as one of the most modernized facilities until May 1987 and that facilities will contribute the propagation of commercial storage of foods and its hygienic quality.