• Korean Architects
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• s.596
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• pp.118-123
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• 2018

• Korean Architects
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• s.610
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• pp.84-91
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• 2020

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.127-140
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• 1992

To analyze reception dishes of Choson Dynasty, studied historic book 'Youngjeob Dogam Younhyangsek Euigwae' (1634, 1643 year) described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follow. 1. The number of sets to be arranged on the table for Chinese envoy were 91 sets, 49 sets, 37 sets at welcome party (下馬宴, 翌日宴, 別茶啖) and 91 sets at farewell party (上馬宴) in 1643 year. 2. The number of fresh meal to be arranged on the table for Chinese envoy were 102 kinds described in the took of 1643 year. 3. A reception dishes (下馬宴, 上馬宴 ) of Choson Dynasty was the same wedding feast dishes of Choson Dynasty.

• Journal of Mechanical Science and Technology
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• v.15 no.12
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• pp.1762-1767
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• 2001

The Posuk-Chung Pavilion if a defunct irregular stone water channel in Kyongju, Korea, once used for the meandering stream feast'by kings of Silla Dynasty during the first millennium. The poets were seated around this stone water channel who composed the Chinese poems, overlooking the streams. They load to take the punishment drinks unless they finished the poem before the drifting cup filled with the rice wine arrived at their seats on the meandering stream. In this paper, we have made computer simulation as well as well as model experiment on the ancient meandering stream of the Posuk-Chung Pavilion. The computational results are compared with the experiment and the channel flow characteristics are delineated here. It is discussed how the present Posuk-Chung channel is morphologically distinguished from the Chinese and Japanese meandering streams.

• Journal of the Korean Society of Food Culture
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• v.1 no.1
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• pp.7-29
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• 1986

The food used in the royal palace of Chosun dynasty(朝鮮王朝) are viewed from various aspects of the dishes for ordinary meal, royal banquet, reception for the foreign representatives, wedding feast, and ancestral rites. Unfortunately most of knowledge on the food used in the royal palace is not accurate as it had been delivered orally and includes only that of the late Chosun dynasty era. Accordingly more accurate knowledge on its historical change could be illustrated by the ancient literature, including uigue(full account, 儀軌), dungrok(memorandum, 膳錄) or balgi(list, 件記). Though it is different from the preparation of King´s dinner table in kitchen, the uigue on ordinary meal, while King Jungcho(正祖) and his troupe visited the Hwasung(華城) has been handed down as the literature on the ordinary meal of the royal palace. Twenty seven kinds of uigue and dungrok on royal banquet for a celebration, from the 45th year of Sook Jong(肅宗, 1715) to the 6th year of Kwang Moo(光武, 1902), remain & reveal the change of features on dishes and food materials for royal banquet. Twenty kinds of uigue and dungrok on foods for reception of Chinese representatives, from the first year of Kwang Hae Koon(光海君, 1609) to the 21st year of Injo(仁祖, 1643), remain and antedate those on foods for royal banquet approximately 100 years. These have been precious materials for historical view on foods used in the royal palace. Twenty kinds of dungrok and uigue of karaedogam(嘉禮都監), in which dishes, food materials, and table setting diagram for dongrae feast (同牢宴) were put on record, remain as the litherature of wedding feast. Wangchosilrok(dynastic record, 王朝實錄) and numerous kinds of uigue have been helpful for study on foods used in ancestral rites. Detailed kinds and cooking procedures of foods for ancestral rites were clearly explained in Taesangji(太常志). A full view on foods used in the royal palace will be reproduced only through analytic study of these ancient litheratures.

• Journal of Korean Society of Environmental Engineers
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• v.37 no.6
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• pp.363-370
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• 2015

The production of polyhydroxyalkanoates (PHAs) using Sequencing Batch Reactor (SBR) was investigated. The experiments were performed in two fabricated SBRs (4 L) of different oxidation state. Synthetic wastewater was used as substrate, using C/N/P ratio of 42:10:1. SBR 1 and SBR 2 were operated in aerobic dynamic feeding (ADF) and anaerobic/oxic dynamic feeding (AODF) condition, respectively. ADF provide feast and famine in aerobic condition, while AODF in anaerobic/oxic condition. PHAs production was found high in AODF than AOF. Maximum PHAs content of 40.0% (w/w)of biomass were produced in AODF mode. Produced PHAs structural and thermal property were good.

• Journal of the Korean Society of Costume
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• v.54 no.5
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• pp.59-70
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• 2004

Tea has influenced the basis of Korean culture in history for a long time. The dissertation aims to establish the history of the costumes for the tea ceremony based upon historical data. During Thee Kingdom Period. there was a ceremony called Tea Offering Ceremony In Silla times, there were Tea Offering Ceremony and Royal Shrine Tea Ceremony: In Corea age, they served Tea Presenting Ceremony: In Chosun age. tea ceremony was a part of Tea Presenting and was held during official greeting feasts for foreign envoys and during feast ceremonies at the court. The costumes for the tea ceremony by period are as fellows : In Corea times, king and all the government officials wore official court attire for Enthronement Ceremony (Ka-Rye). For Official Guest Reception Ceremony (Bin-Rye), king wore official costume, but in case the envoy was not carrying an Official King＇s Letter, king wore Ordinary Costume. In Chosun times, both king and prince crown wore ordinary costumes of winged silk crowns and royal robes (with golden dragon patterned segment) for Envoy Reception Tea Ceremony. In time of royal feast ceremony, king and prince crown wore ordinary costumes of winged silk crowns and royal robes, while queen wore red purple silk robe (red purple embroidered segment). Chosun＇s royal court occasionally held tea ceremonyat royal feast ceremonies during which king also wore ordinary costume of winged silk crown and royal robe as a costume to attract good fortunes. In case of ceremonies for bad occasions, a tea ceremony was included in Royal Inquisition procedures (joong-hyung-ju-dae-eui) during which king wore simple costume (Pyun-Bok).

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.344-354
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• 2008

The traditional ritual foods of Korea have developed with for many years, and differ by locality, family customs and religious characteristics. In an efforts to establish the database on that addresses the difficult issue of a classification system for traditional Korean foods, we have conducted a survey of a traditional Korean ritual foods. In the database, typical 10 rites are represented, covering birth to death, these are birth, the hundredth day after birth, the first birthday, the commemoration of finishing books(graduation), the coming of age ceremony, marriage, the birthday feast for an old man, the 60th wedding anniversary, the funeral, and the memorial service. For each rite, the appropriate traditional Korean foods are classified into 6 categories-main dishes, side dishes, tteok lyou, hangwa lyou, eumchung lyou and the others. Some of these have varied considerably with the passage of time, and some have since disappeared. This database provides a basis for generational transmission, preservation and development of traditional Korean ritual foods as one of the components traditional Korean culture.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 1998.11a
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• pp.317-322
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• 1998

본 논문에서는 10Mbps 뿐만 아니라 100Mbps를 지원하는 패스트 이더넷 제어기인 LAN-100 IP 모듈 개발과 물리 계층에 대한 인터페이스인 LN-100 어댑터에 대해 논한다. LAN-100 IP 모듈은 10Mbps 및 100Mbps 속도를 지원하는데 이를 위해 SMC사의 Feast 91C100 Fast Ethernet controller를 사용하였다. 따라서 본 논문에서 주로 다루고자 하는 내용은 이 이더넷 칩의 디바이스 드라이버 개발에 관해서이다. 즉, 이더넷 초기화 과정과 이더넷 송신부 및 수신부 그리고 인터럽터 처리에 대해 논한다. 또한 개발된 드라이버의 송수신 성능에 관한 내용도 함께 다룬다.

• Journal of the Korean Society of Food Culture
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• v.1 no.2
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• pp.127-141
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• 1986

This paper attempts to study the court food based on the historic ceremony book, Jung Ri Eui Gwiea which describes the king's visit to the royal tomb, 'Hyun Neung Won', during the rein of Chung Jo, the 22th King of Yi Dynasty. According to this book, the foods used for the ceremony of the court and the courtesy of dinner party appears as follows. 1. At the birthday party of Bong-su Dang, the main table with 70 dishes and the side table of extraodinary flavor with 12 dishes were served to Mrs. Hong of Hea Kyung Kung, the mother of Chung Jo. As soon as they were served, the napkins, menu card, flowers and soups followed them, and a cup (Jack) of wine (with soup) was served to her seven times. This party was held by Sang Chim, Sang Kung, Sang Eui, Jun Chan, Chan Chang, Jun Eui, In Eui, Sa Chan and Jun Bin. 2. At the birthday party of Yun-hee Dang;the main table with 82 dishes and the side table of extraodinary flavor with 40 dishes were served to her. And the napkins and menu cards followed them and a cup(Jack) of wine was served to her four times. The courtesy of this party was held by Sang Chim, Sang Kung, Sang Eui, Jun Sun and Yeo Jeo Jip Sa. 3. At the party of Yak No Yun for the oldman, there were some soups (Doo Po Tang), cooked sliced meats (Penn Yeuk), steamed legumes (Heuk Tea Zeung), and some fruits on the main table. The napkins, menu cards and flowers followed them, and wine was served on the table for the king. The feast was held by Chan Eui, In Eui, and Tong Rea. 4. Foods used in these parties were classified into 9 groups such as Rice cakes, Rice and Noodles, Dessert Cakes, Sugars, Fruits, Side Dishes, Beverages, Sauces and Wine. 5. The units of height, amount, weight, and number measured for cooking were used variously. 6. The foods accumulated highly on the dishes were decorated with paper and silk flowers. 7. The containers for cooking and the utensils for the feast were used variously.