• 제목/요약/키워드: culture period

검색결과 3,145건 처리시간 0.026초

프랑스혁명 이후의 Incroyables와 Merveilleuses 복식에 대한 연구 (A Study on the Incroyables and Merveilleuses Costume after the French Revolution)

  • 이유경
    • 복식문화연구
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    • 제12권3호
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    • pp.429-440
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    • 2004
  • The age after the French Revolution was the period of experiment and change in dress for both men and women. Directly after the close of the Reign of Terror, Directoire(1795-1799) became the extreme fashion known as incroyables and merveilleuses which mean 'impossible' or 'unimaginable'. This study aimed to investigate the sociocultural phenomena which affect to clothing change through the French Revolution period and clothing analysis of incroyables and merveillues. Furthermore, this study will contribute to establishing the theory of clothing culture and help predicting clothing change in accordance with social circumstances. Incroyables and merveilleuses represent extreme opposites in sleekness of attire and grooming. Incroyables required an unkempt, wrinkled appearance and a contrived carelessness. Merveilleuseses show the exaggerated transparency and simplicity in the fashions of female. Also, they devoted to the worship of the antique and the masculine fashions. This fashion madness appeared as the result of revolutionary social change. Their costume showed characteristics of the transition period between French Revolution and Classic period. However, they simply carried existing tendencies to the point of caricature by an enthusiastic overstatement.

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조선후기 백자식기의 종류와 쓰임새 (The Types and Uses of Tableware China in the Latter Period of Chosun Dynasty)

  • 이은욱;윤용이;이종미
    • 한국식생활문화학회지
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    • 제19권5호
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    • pp.477-483
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    • 2004
  • The aim of this thesis is to study how tableware china has developed, on the basis of social and cultural changes, during the latter period of Chosun Dynasty. First, general sociological background of Chosun Dynasty has been reviewed. To examine the kinds of tableware china and their use during this period, this thesis is based on Asakawa Dakumis 'A ceramic ware of Chosun Dynasty' one of the most thorough references available in the field. Various antiques and remains of different periods were compared to study the changes in tableware china types and uses In conclusion, the development in food culture brought the changes in tableware china. Tableware china and food has developed together complementarily throughout the latter period of Chosun Dynasty.

Optimization of Monochamus alternatus media and culture period for cordycepin production in Cordyceps militaris culture using solid-state fermentation

  • Ha, Si Young;Jung, Ji Young;Yang, Jae-Kyung
    • 한국버섯학회지
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    • 제19권3호
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    • pp.126-133
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    • 2021
  • In this study, we investigated the effect of solid culture medium on the production of cordycepin in Cordyceps militaris. The regression equation was expressed as follows: Y1 = 755.3-58.6625X1+4.79432E-14X2-46.6625X3-5.66269E-14X1X2-0.025X1X3+1.62475E-14X2X3-160.6625X12+0.0125X22-206.9625X32, where, Y represents the value of cordycepin content (㎍/g), X1 corresponds to the weight of M. alternatus in solid culture medium (g/bottle), X2 to the water content of the solid culture medium (%), and X3 to the culture period (day). The solid culture medium was optimized using the response surface methodology, and the optimal medium composition was as follows: the weight of M. alternatus in solid culture medium and water content were 16.2% and 100.7% (20.14 mL water/20 g solid culture medium), respectively, with a culture period of 39 days. Under these conditions, the cordycepin content of the fruiting bodies reached 150.0 ㎍/g (actual value). The supplementation of M. alternatus in solid culture for improved cordycepin content of C. militaris seems to be a promising alternative to wild and solid cultivation.

Sports and Culture: Exploration for the Thought of Diversity and Historical Approach

  • CHANG, Deok Seon;KIM, Hae Yu;LEE, Hyuk Jin
    • Journal of Sport and Applied Science
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    • 제4권4호
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    • pp.7-17
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    • 2020
  • Purpose: This study started with interest in sport culture and is meaningful as an exploratory study to help with the basic understanding of sport culture research. Research design, data, and methodology: The approach of this study is the exploratory approach by literature reviews. This study carried out exploratory research on thinking about diversity of sports culture and the development process of sports culture by human history periods. Results: First, in thinking about cultural diversity, cultural absolutism and cultural relativism were identified. The characteristics of sports culture can identify universality, individuality and diffusion, and the attributes of sports culture included sharing, learning, accumulation, whole systematic relationship and change. Second, the characteristics of sports culture were identified by the approach of each historical era. The historical stages were divided into ancient civilizations, ancient Greece and Rome, middle ages and early modern period, and late modern period. Sports have historically been found to have a British-centered European origin or popularized in the United States. Conclusions: with the characteristics of modern sports culture, the globalization of sports culture, the prominence of sports industry and sports space marketing, and the symbiotic influence relationship of sports and mass media were examined and future directions were discussed.

조선후기 한시(漢詩)에 나타난 음식문화 특성 - 기속시(紀俗詩)를 중심으로 - (A Study on the Food Culture of Chinese Poetry in the Latterly Chosun Dynasty - Focused on Korean Customs Poetry -)

  • 김미혜;정혜경
    • 한국식생활문화학회지
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    • 제22권5호
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    • pp.528-543
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    • 2007
  • This study is on the characteristics of the food culture through the written folk poetries which were described vividly the life customs peculiar to the Nation and so much that were Korean National customs papers written by Chinese poetry - during the latter part of the Choson period. It is used the way which is studied by the literature after collection, analysis, synthesis the analyzed second material of the latter part of the Choson period's written folk poetries. It is summarized to below five contents of the characteristics of the food culture through the written folk poetries. The first is the various and abundant food culture. The second, that is the food culture of praying blessing and praying a fruitful. The people prayed to be a year of abundance of food stuff and train oneself and have medicine for their health, but there has been repeated seasonably an occult action for being blessing which had settled down to the beginning of the year's customs. The third, it is the food culture of share tender feeling with among the people. The fourth, it is the food culture of business and economy's growth image. The fifth, it is the food culture of an image of economic distress and the trouble between rich and poor.

A Study on the Modernization of Japanese costume

  • Jeon, Hyun-Sil;Kang, Soon-Che
    • International Journal of Costume and Fashion
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    • 제8권1호
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    • pp.1-17
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    • 2008
  • This research analyzes the patterns in modernization of costume that reflects the attitude of accepting the Western culture and the differences in perception, during modernization period (1850-early 1910) in Japan. The Japanese attitude toward the Western costume can be roughly classified into three periods: impetuous acceptance in the early Restoration of Imperial Regime(1867-1883), aggressive acceptance in Rokumeikan period(1883-1887), and the coexistence of traditional and modern costumes after Meiji 20(1887-1910). A Western costume symbolizes wealth and power until Rokumeikan period, however, as it becomes more common, it is considered as an ordinary dress rather than a ceremonial dress. The exact opposite phenomenon occurs to traditional costume. Although Japanese modernization is initially forced by western ideology of power, positive reactions to western culture and changes in perception toward China leads to more active importation of western culture. This reflects the governmental effort such as the Foreigners Employment Policy in the early Meiji period, and the public also became receptive toward change. However, acceptance of the Western culture is only limited to academic and technological areas, while the traditional Japanese ethos(the Emperor system, Shintoism, patriarchism) is obstinately protected. Therefore, it can be inferred that such extreme polarization of modernization and traditional inheritance enabled both perspectives to retain their own characteristics.

서양복식에 나타난 정숙성에 관한 연구 -6~12세기와 17세기 청교도 혁명기를 중심으로- (A Study on Modesty in Western Costume)

  • 이희현;김진구
    • 복식문화연구
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    • 제1권2호
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    • pp.181-198
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    • 1993
  • The study is to analyze modesty of clothing motive of western costume during the 6∼12 th and 17th pilgrim's revolution period by Flugel's theory. these society of tow period maintained the moral and ascetic life under he control christianity and pilgrim. This study utilized terms of Freud's theory on human personality in defining the characteristics of periods. Two periods is to define as Super-ego period.

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딸기 주요품종의 생육특성 및 휴면정도에 따른 작형분화 연구 (Investigation of Growth Characteristics of Commercial Cultivars and Classification into cropping System Based on Degree and Duration of Dormancy in Strawberry)

  • 라상욱;윤화모;우인식;노태홍
    • 자연과학논문집
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    • 제11권1호
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    • pp.105-111
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    • 1999
  • 본 연구는 현재 재배되고 있는 주요 품종들에 대한 생육특성을 조사하고 휴면정도에 따른 보온개화기를 파악함으로써 딸기의 작형분화 양상과 이에 알맞은 품종을 제시하고자 실시하였다. 품종별 화아분화기는 "초동" "슈꼬" "여봉"이 9월 20일 ~ 9월 22일, "풍향" "여홍" "보교조생"등이 9월 26일 ~ 9월 30일, "모리오까"는 10월 19일이었고 휴면정도가 짧은 "여봉" "여홍" "풍향"등은 촉성작형, 휴면정도가 보통인 "수홍"은 준촉성, 휴면정도가 긴 "보교조생"은 반촉성 및 조숙작형, 그리고 아주 긴 "모리오까"는 노지 또는 억제작물에 적합한 것으로 사료되었다 .

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당대 향문화 연구 (A Study on the Culture of Incense in the Period of T'ang)

  • 전혜숙;이애련
    • 한국의상디자인학회지
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    • 제7권3호
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    • pp.113-127
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    • 2005
  • From the ancient times, incense was used for various usages including a means of beauty expression with flavor, a medicine for disease treatment and a device for religious event or ritual. The period of T'ang was the times when cultural and material exchanges with foreign countries were very actively made under the political openness of the Chinese nation. Here the exchanges were made mainly through inland trade, called Silk Road(絲綢之路) and marine trade routes, Incense Road(香料之路). This indicates that incense was one of the main items actively traded at that time. In addition, literatures of the T'ang period show that in the Chinese nation, a wide range of classes from the imperial family to the public used incense for many different purposes. This suggests that the culture of incense was deeply prevailed and very socially significant in T'ang. This study investigated social factors that promoted the incense culture of T'ang and the applications and types of incense widely used in the period of T'ang. First, influential religions and the openness of sex culture were main social factors that made incense culture flourish in the period of T'ang. Above all, two main religions of the Chinese nation, Buddhism and Taoism became secularized under political protection by the imperial family. As Buddhism was popularized, the Buddhist ritual of incense burning made a contribution to making public incense culture. Providing its doctrines of eternal youth and eternal life, Taoism necessarily used incense to form a Taoistic climate. The flourishment of the foresaid religion in T'ang added more fuel to that of incense culture in the Chinese nation. The openness of sex culture brought about the Inauguration of the empress, improvement in female position and free relationships between man and woman. It was accelerated by sexology as a method of eternal youth provided by Taoism. The opened culture also developed the culture of kibang where female entertainers called kinyeo consumed lots of incense for decoration and sexual desire stimulation. These open climates of T'ang society made a great contribution to making incense culture, especially for decoration, prevailed throughout the Chinese nation. Second, types of incense prevailed and widely used in the period of T'ang included olive incense, germander(廣藿香), olibnum(乳香), myrrh Resinoid(沒藥), jia Xiang(甲香), clove(丁香) and Shen xian(沈香), all of which were imported from foreign nations and had various applications. Specifically, olive incense, germander(廣藿香), olibnum(乳香) and myrrh Resinoid(沒藥) were used for religious purposes while, jia Xiang(甲香), clove(丁香) and Shen xian(沈香) for the purposes of religion and decoration. In conclusion, a number of social factors including political, religious and medical purposes and the openness of sex culture set fundamentals on which the culture of incense was extensively developed and established as a social trend in T'ang. In the Chinese nation, incense culture was not just an option for taste, but a part of life style social members needed to know. People of T'ang not only enjoyed incense mainly for purposes of religion, pleasure and make-up, but also had the wisdom to know various effects of incense, curiosity about such new things and the will to imitate and pursue alien culture, resultantly flourishing incense culture. Thus the culture of incense represented many social aspects of T'ang.

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푸드 코디네이터의 직무에 관한 기초 연구 (A Study on Job Characteristics of Foodcoordinator)

  • 황재선;주나미;한영실
    • 한국식생활문화학회지
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    • 제19권6호
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    • pp.611-619
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    • 2004
  • This study was conducted to investigate the job characteristics of foodcoordinator. 34.56% of subjects have the part of food as a speciality in college or University. 50.67% of subjects don't have any licence which is related with food. 30.67% of subjects have 1-3year or under career in the food part. Upon investigation the educational period by the period of career in food part, Subjects who had 5 year over career in the food part have 60.34month educational period. Upon investigation the speciality in college or University by the period of career in food part, 58.33% of 5 year over career in the food part respondents have food speciality in college or University. As the period of career in food was increased, the importance of cooking was increased.