• Journal of the Korean Society of Costume
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• v.2
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• pp.51-64
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• 1978

In reviewing our costume history, it is noted that costume bas been used as a yard stick for symboliying various social status. During the Lee Dynasty in which confucianism was the predominant religion, costume color, design and its fabric varied distinctly according to class, sex, age, occasion, et al. As in other field of our culture, costume was influenced by the Chinese culture. Although gilding was derived from the Chinese-originated gold-spun fabrics, no credit and praise should be spared for our ancestors of the Lee Dynasty who developed gilding artistry as our own. The use of gilded costume was confined to the formal court wear rather than casual wear even in court and to the nobles than to the commoners. Even among the nobles, gilding designs variously classified were used to distinguish the class. However, the modernization triggered by fores-Japan Annexation Treaty destroyed the traditional cable systems, thereby the limited use of gilding has yielded to the vast demand on the part of general populace.

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.353-360
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• 1999

This paper was developed to determine the university students' coping behavior pattern in meal management with Korean economic crisis in 1997. The data was collected from 544 university students in Ulsan areas. The coping behavior consisted of 26 items which were categorized into 4 factors; (factors were named as related to): 'decrease of intakes factor' ,: 'change to the cheaper choices factor' ,: 'increase of meals at home factor' and 'emphases on quantity sacrificing the quality factor'. Socio-economic variables affected differently the coping behavior in meal management and 4 sub factors. The amount of discretionary expenditure, the status of housing, the monthly household income and gender affected the coping behavior in meal management. The amount of discretionary expenditure and the monthly household income affected the decrease of intakes factor and the change to the cheaper choices factor. The amount of discretionary expenditure and gender affected the increase of meals at home factor and the emphases on quantity sacrificing the quality factor.

• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.652-666
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• 2004

School contraced foodservice was introduced to school lunch program In 1999. The satisfaction with school contracted foodservice quality was low because of the restriction on equiping school foodservice facilities, facilities education by recipe related to the quantity food production and preliminary education of menu recipe of large quantity production. This study was designed to evaluate condition of existing major equipment on school contracted foodservice. A questionnaire was developed and malled to 150 dietitians in seoul. Response rates were 70%. The analysis on buying equipment were analyzed according to length of dietitian. Preliminary education of menu recipe and facilities education by recipe related to the quantity food production were analyzed acceding to length of dietitian. content analysis was conducted regarding to dietitians' ideas on school contracted foodservice.

• Journal of the Korean Society of Food Culture
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• v.35 no.5
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• pp.407-416
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• 2020

Food tourism is recognized as a unique form of tourism product that combines traditions and regional characteristics and has become an international trend. However, research on food tourism in Korea is limited. Thus, this study investigated the selection attributes of food tourism in Italy, France and Japan. A qualitative study was conducted among 34 foreign food tourism experts on food tourism in their respective countries to find possible directions for Korean food tourism. As a result of this study, 'Food attraction', 'Traditionality', 'Locality', 'Convenience', 'Cultural Characteristics', and 'Appropriateness of price' were the attributes identified from the expert's comments. Marketing strategies such as improving quality of service and food itself, quality of service, developing diverse food tourism product, and building marketing channel will improve the status of food tourism in Korea.

• The Research Journal of the Costume Culture
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• v.11 no.3
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• pp.441-446
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• 2003

Water-insoluble chitosan with molecular weight of 2,000,000, 500,000, 80,000, and 40,000 and more than 90% of degree of deacetylation were used to test antibacterial activity of chitosan against a pathogenic bacteria, methicillin resistant Staphylococcus aureus(MRSA), which is being issued in the world. As experimental method, Agar plate Smear Method and Agar plate Contact Method were used. The moleculur weight of chitosan didn't exert significant influences on its antibacterial activity against MRSA but chitosan having molecular weight 40,000, 80,000 and 150,000 showed the excellent antibacterial activity. The antibacterial efHciency was excellent in applying it after chitosan was dissolved in acetic acid solution, while the antibacterial efficiency was not expressed nearly in case of applying after chitosan was dissolved in neutral water. Therefore, it is considered that chitosan can show the antibacterial efficiency only if a positive ion status of -NH₃/sup +/ is maintained. MIC of chitosan/acetic acid solution and cotton fabrics finished with chitosan/acetic acid solution showed in concentration of 0.05%.

• The Research Journal of the Costume Culture
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• v.9 no.2
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• pp.308-318
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• 2001

The purpose of this study is to investigate the clothing interest, the preference for clothing color, in men of their 20s and 30's. The data were obtained from questionnaires completed by 546 men in their 20's and 30s. The SPSS package was used for data analysis which includs factor analysis, t-test, x²-test, Scheffe test, and Cronbach's α to measure the reliability. This study shows the following results. 1. The interest for clothing color was related to individual factors. (age, marriage status, personality). 2. men in their 20's and 30's preferred neutral color, blue, yellow. 3. Men in their 20s and 30s liked monochromatic match in clothing color. 4. The preference for clothing color were appeared to be influenced by the age, personality, skin color.

• The Research Journal of the Costume Culture
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• v.2 no.2
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• pp.355-369
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• 1994

The purpose of this study was to investigate the relationship between the social values and selected clothing behavior variable for a group of working women in Kwang Ju, Chonnam, Korea. The findings of this study as follows: 1. The were differences in selective clothing variables according to their general characteristics; age, marital status, religion. 2. There were differences in selective clothing variables according to their occupational characteristics; type, length of employment, income. 3. A significant relationship was found between he social values and selected clothing behavior variables; There were significant relationship between the social trend and five clothing behavior variables; social approval, psychological dependence, satisfaction, comfort, interest. There ere significant relationship between the human relation and one clothing variables; management. There were significant relationship between the popularization and three clothing behavior variables; social approval, psychological dependence and management.

• Journal of the Korean Home Economics Association
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• v.38 no.11
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• pp.13-30
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• 2000

The purpose of this thesis is to find out the spiritual cloture inherent in outward elements of Korean traditional costume. For this purpose, the ‘Po(袍)’of the Chosun Period is decided as an object of this study. ‘Po’, which has been one of basic elements of traditional costume from ancient times, contributes to complete the attire and shows the courtesy most apparently. In addition, ‘Po’profoundly contains the spiritual culture of our own because it symbolizes the social status system and customs of the days. The spiritual culture incorporated in the traditional Po of Korea is examined by the study of the thought of Yin and Yang, and Five Elements, Taoism, Han(韓) and the aesthetic characteristics of Korea.

• The Research Journal of the Costume Culture
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• v.11 no.4
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• pp.551-561
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• 2003

The regulations for costume were set to improve people's moral fiber and cultural standards. In the 17th and 18th century, the main aim of this regulation was to prohibit luxury. But being the turning point to a modem state, with breaking social status and development of commerce, industry, and the mind of imitation, regulation for luxury wasn't enforced, but rather it brought many revolutionary changes in costume. Restraining human impulse to express beauty was no longer subject to regulation. Therefore, people started to recognize the human figure with shorter Jegory(저고리) and strengthened ceremonial capacity by broadening po's(포) sleeves. The silk fabrics were the most popular fabric during this era, special patterns were added for decoration and also for blessings. Complementary colors were used for contrast on the collar (깃), cuffs (끝동), Gyotrnagi (곁마기), and sash (고름). This color composition gave a younger and more active look. And with red stripes on the sleeves, it emphasized the beauty of the color arrangements as well as providing protection from the devil.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.584-593
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• 2002

The purpose of this study was to evaluate the diet quality of the menus delivered by 17 free meal service centers for the low-income home-bound elderly in Chung- cheong buk-Do. Statistical data analysis was compleleted using the SPSS package program for descriptive analysis, T-test, and ANOVA. The meals offered by free meal service centers were not met the 1/3 recommended dietary allowances in calcium and vitamin $B_2$. There were significant differences between dependent variables(nutrient content, nutrient density, nutrient deficiency, NAR, MAR, food group intake patterns) and independent variables (operation type, operation status, operation period, nutritionist, food cost).