• Journal of the East Asian Society of Dietary Life
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• v.8 no.3
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• pp.235-245
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• 1998

The purpose of this research was to determine the dishes most commonly served during various festive days. This research studied the habits of housewives in Seoul and In the Choongchung province who have children in high school. 1. Most of the housewives in Seoul graduated from high school. On the other hand. those in the Choongchung province graduated from elementary school in their education backgrounds. The monthly income ranged from 1,550,000 won to 1,190,000won to 1,190,000 won for the housewives of Seoul, and from 1,000,000 won to 1,490,000 for those of Choongchung. The nuclear family system was dominated in both areas and 63.8% of the housewives had a full-time job. 2. "Sulnal(The New Year's Day), Chusuk(Thanksgiving Day), Jungwol-daeborum(The 1st Full-Moon Day)" are among the festive days celebrated in 85% of the both areas, and "Yuwol-Yudu(6th, June), Chungyangjul(9th, September), Naphyang(8th, September)" were celebrated in 0.5%. 3. Traditional festive dishes with respect to the festive days were as follows. Tuckuk(rice cake soup) was a favorite food in Sulnal(The New Year's Day), Burum(Peanut,pine-nut, walnut, etc) in Jungwol-daeborum(The 1st Full-Moon Day), Samgyetang(chicken soup) in Dongji Songpyen(rice cake) in Chusuk(Thanksgiving day) and Patjuk(small red beans soup) in Dongji (22th, December). No significance was found in the number of dishes. 4. The Regional differences the festive days such as Sulnal(The New Year's Day), Ipchun(4th, February), Jungwol-daeborum(The 1st Full-Moon Day), Samwol-samjit(3th, March) Sawolchopail(Budda's birthday), Tano(5th, May), Yuwol-yudu(6th, March) Sawolchopail Budda's birthday), Tano(5th, May), Yuwol-yudu(6th, June), Chilwol-chilsok(7th, July), Suddal -gumum (The year's last day) were very significant 5. The festive days should continue. On the other hand, the menu(dishes) of the festive days should be simplified.hould be simplified.

• Fashion & Textile Research Journal
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• v.6 no.1
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• pp.23-31
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• 2004

The purpose of this study is to analyze the satisfaction, practical use, preference in design and recognition of the Saenghwalhanbok in the adult females living in Gyeongnam province. The data used for this study were collected by questionnaires and 420 questionnaires were used for statistic analysis. The data were analyzed by using the SPSS 8.0 to perform the ANOVA, $X^2$-test, t-test. The results of this study can be summarized as follows; Most women have Saenghwalhanbok for wearing in festive days. who showed good impression on the Saenghwalhanbok is high-educated people, and high-incommer showed positive preference as well. The color of blouse and skirt is different each other. The most preference color is soft color. The purchasing behavior on the Saenghwalhanbok was verified that there are planning of purchase because of convienience in wearing. The primary reason for not buying Saenghwalhanbok is price. So the goods of various level of price should be prepared, and the preference factors of purchasing for younger ages were color, patterns and design, and for old ages were quality of clothes, colors and patterns. Major application of the Saenghwalhanbok was found that wearing for festive days as it is Korean traditional costume.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.565-573
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• 2015

The study interviewed 102 North Korean defectors residing in South Korea after completing the Hanawon program through face-to-face interviews. The most celebrated holiday in South Korea was found to be Seollal at 65.7%, followed by Chuseok at 23.2%, Christmas at 7.8%, and Hansik at 1%. With respect to the question of wheather or not North Korea creates a more festive mood compared to South Korea, 33.3% of respondents answered that they felt similar in both countries 2.6% said "yes", they were in a more festive mood in North Korea, whereas 21.6% said "no", and 18.6% said they felt "very different". The most representative traditional food was ranked in the order of rice dishes with kimchi (19.6%), rice cake (11.8%) and boiled rice (8.9%) on National Liberation Day of Korea; rice dishes (17.6%), rice cake (7.8%) and boiled rice (4.9%) on North Korea Constitution Day; and rice cake (57.8%), noodles (9.8%), dumplings (9.8%) and boiled rice (8.8%) on Lunar New Year's Day. In regard to positive recognition about festival foods, "festival food of South Korea has diverse recipes" showed the highest positively in South Korea. The respondents positively recognized that festival foods of North Korea are not sweet, have a unique taste are traditional and have a table setting.

• Journal of Families and Better Life
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• v.28 no.1
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• pp.131-143
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• 2010

The purpose of this study is to understand the living culture of transnational married women and to analyze the out door play of children in their hometown. The data was collected through observation from 27th June to 7th July 2008 in Jian, Jilin Province China. The children's play and lifestyles were observed, and data pertaining to the culture of the people were collected by a teacher and staff. We also visited the residents for housing information. The results are given below. 1. They dressed in Korean clothes on festive days and the boys put on a hood. They had eating habits which included cooking for themselves or buying semi-manufactured goods but did not use, instant food. The housing habits involved a combination of cooking and heating by Korean floor heating system(Ondol). They utilized outdoor space to grow vegetables. Those with a fulltime job(teacher) preferred to live in an apartment but an apartment was too expensive. Public utility charges and traffic expenses were cheap. 2. The main festive days are the lunar New Year's Day and Chuseok. The children returned home and enjoyed the festive day with their parents. The language used are Korean language and Chinese. Some Korean words and phrases in Jian Joseonjok have different meanings as compared to how they are used in Korea. A capping ceremony did not to celebrate becoming an adult from an adolescent. Couples performed a wedding ceremony at a wedding hall attended by their parents and invited relatives from both families. The relatives gave the couple a wedding gift. They did not go on a wedding trip as it was not affordable but instead spent their wedding night at a hotel in this culture. When someone dies, they bury the body after cremation. They perform a memorial service for three years on the birthday of the departed. They have a banquet on the 60th birthdays with their relatives and neighbours and are typically presented with a carp for longevity. 3. They understand capitalism and therefore send their children to school to improve their social position. The Korean and Chinese languages are required subjects in school. The students choose a second language(English or Russian). They prefer English class but at the time of this study an English class was not offered at the school in Jian Joseonjok. Therefore the children entered a Chinese school. 4. The children play outdoor games such as Y$\acute{a}$o J$\grave{i}\bar{a}$(要家), X$\grave{i}$ang g$\grave{i}$(象棋), T$\grave{i}\grave{a}$o p$\acute{i}$ j$\grave{i}$n(r)(跳皮節), D$\grave{o}$uch ing g$\grave{u}$n 凍冷根, B$\bar{e}$i B$\bar{e}$i 背背, and soccer. They play games according to the season.

• Journal of the Korean Home Economics Association
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• v.45 no.1
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• pp.63-73
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• 2007

Korean children's clothes have unique aesthetic characteristics distinguished from other countries'. Our folk beliefs handed down from ancient times always contained fortune - seeking thoughts and particularly mothers' earnest wishes for the happiness of their children were sublimated into the symbolic beauty of their children's clothes. The present study examined children's clothes in the royal family and among the people for 50 years of the transitional period from the late Joseon Dynasty to modern times, by classifying them into ritual dress for new-born babies, festival dress and everyday dress. Male children's clothes included caps such as Bokgeon(복건), Hogeon(호건) and Gulle(굴레) topcoats such as Durumagi(두루마기), Sagyusam(사규삼) Koija(쾌자) and Jeonbok(전복) and others such as Magoja(마고자), Baeja(배자), Joggi(조끼) and Bajijeogori(바지저고리), Female children's clothes included caps and head ornaments such as Gulle, Jobawi(조바위) and Daenggi(댕기) and others such as Durumagi, Jegori and Chima(치마). What is interesting is that old clothes handed down to the present are mostly boys' and few of them are girls'. This is probably because of the strong preference for boys rather than girls that continued until the end of the 20th century. Ordinary people dressed their new - born babies with simple white clothes until Samchilil (the 21st day) or Baekil (the 100thday) but, for these occasions, the royal family prepared clothes as formal as those for the $1^{st}$ birthday among the public. Rainbow-striped garments were more popular among the public than in the royal family. As rainbow colors were known to Korean people to dispel evil power and bring in fortunes, rainbow - striped garments were essential for the $1^{st}$ birthday and festive days. However, they were seldom used in ordinarytimes, and most boys and girls wore plain jackets and plain topcoats. When children's clothes in noble families were compared with royal family's ones, either handed down to the present or found in old literature, no significant difference was observed in the basic composition of everyday dress. In particular, it was found that Andong Kim's family had dressed their children with very formal dress such as Dopo and Sagyusam. Among children's clothes, the most gorgeous one was that worn on the $1^{st}$ birthday, and those for other occasions or festive days were similar or simpler. Colors, patterns and designs used in decorating children's clothes mostly had the meanings of seeking fortunes for children such as long life, wealth and prosperity.

• Journal of the Korean Home Economics Association
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• v.30 no.3
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• pp.257-270
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• 1992

Gift giving is usually conducted at festive days, Christmas or Parent's day. When consumers purchase gifts, they have some troubles about efficiency and economy of gifts. The issues about gifts purchase also involve the conceptualizing and establishing evaluative measure of gifts. In order to solve some problems concerning to gift giving, it is necessary to define the concept of gift giving above all. Therefore, the purpose of this article is to establish the concept of gift giving in heop of the study of anthropology and sociology about the beginning of gifts. And it attempts to review on gift giving in the field of consumer behavior. So, first this article proposes that the core concept of gift giving is a reciprocity. It means the obligatory system performed among small groups or individuals. Second, in order to analize the gift giving process, it needs to involve important variables-gift occasion and motivation of gift giving, and intimacy relationship.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.271-282
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• 2005

In this study a survey was conducted to compare the foods prepared for the Korean ancestral service on Memorial Day, Thanksgiving Day and New Year's Day in the Yeosu and Pusan areas. Me(tap) as the main food in the rituals was highly used on New Year's Day in the Pusan region, whereas Tteokguk was highly used in the Yeosu region. As for soup ingredients in the rituals, jogae, soegogi and mu were more frequently used in the Pusan region than in the Yeosu region on Memorial Day and festive days. Jogijjim, gaorijjim, sangeojjim, myeongtaejjim, galbijjim, dakjjim, and bugeojjim were highly used in the Yeosu region but cheongeojjim and domijjim were highly used in the Pusan region. Gosari and doraji namul were highly used in both regions but most vegetables were hishly used in the fきn region except for sukju and chwi namul. Jogi gui was the most common in both regions, whereas seodae, yangtae and byeongeo-gui were highly used in the Yeosu region but dubu, jogi and mineo-gui were highly used in the Pusan region. Songpyeon injeolmi, gangjeong, and yakgwa were highly used in the Pusan region. Most fruits except apple were highly used in the Pusan region. With regard to the liquor used for the rituals, there was no difference in the use of cheongju between the two areas, whereas takju was highly used in the Pusan region but soju was highly used in the Yeosu region. The results of this study showed that the use of ritual foods varied a little according to the region and that ritual food use was based on seasonal foods, preference of ancestors, and special products of the region.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.4
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• pp.280-288
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• 2002

The purpose of this study is finding a solution to increase the consumption of Korean cookies by investigating and analyzing the actual consumption patterns, suggestions fur improvement and preferences for Korean cookies. The data fer this study was collected from 358 housewives living in Daegu province. Results show that 77.4% of housewives in this locale eat Korean cookies on a special day such as memorial service day of ancestors, festive day or party. The frequency of having Korean cookies were significantly different due to the income (p<.05): the higher the income, the more often people had Korean cookies. They usually purchase Korean cookies on the market rather than making them by themselves. The percentile of housewives who have never made Korean cookies before was up to 51.7% Only the housewives over fifty had some experience making the Korean cookies. The number of people who teamed the method fur making Korean cookies from their family elders increased according to their age. The reasons why they buy Korean cookies on the market are as follows: the most frequent answer (45.5%) was the price. 34.5% of the responder리s did not know how to make them. 32.1% replied that the process is too complex and troublesome. The most frequent requests for the market was expanding the diversity and improving the quality. In response to why they want the Korean cookies to be inherited. 68.8% of respondents answered that it is traditional culture. 4.01% of respondents replied that `ssalyeatgangung' is their favorite Korean cookie. 3.90% of them like 'sanja' the best and 3.91% of the housewives preferred yakwa to other Korean cookies. This study shows that the most preferred Korean cookies are yeatganjung, yakwa and sanja

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.461-474
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• 1998

The purpose of this study is to investigate the patterns of Korean traditional food use in the households of middle aged women living in Kyunggido and Incheon area Four hundred eighty seven housewives whose children were in middle school answered the questionnaire about Korean traditional food use patterns in ordinary days, national festive days and in private celebration or memorial days. Most households have used Korean traditional table setting called Bansang as daily meals(96.7%) and have used home-made Kimchi(97.3%). However, the use of home-made Jang such as soy sauce, soybean paste and red pepper soybean paste was not very high(64.3%). Most households have celebrated New Years day(99.6%) with Ddukguk and Manduguk, Chusuk(95.1%) with Songpyun, and fruits, Full-Moon day(95.1%) with Ogokbap, Namul and Brum. Dongji was celebrated with Patjug by 73.3% of households. However, Samjitnal and Danho were celebrated with Whajeon and Ssukjulpyun by only 18.9% and 43.8% of the households respectively. The households using Korean traditional food to celebrate the birthday, the 1st birthday of child, the wedding or to memorize the passing day of ancestors were 96.0%, 80.7%, 81.3% and 86.7% respectively. Compared to households of urban and nuclear family, households of rural and extended family tended to use significantly more Korean traditional foods in many occasions and showed significantly higher rate of using home-made Kimchi and Jang.

• Journal of Korean Medical classics
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• v.27 no.1
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• pp.15-28
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• 2014

Objective : Jeol-sik, (festive seasons every 15 days based on sun cycle), refers to both Korean Traditional Festival food(jeol-sik), intertwined between months, and in-season meals(si-jeol-sik) in which the ingredients used are produced in each and one of the four season. I found that ingredients in Si-jeol-sik of Autumn are helpful for strengthening one's life force. Method : The study found that si-jeol sik for fall season has strong characteristic of casting out demons. When making songpyeon(half-moon-shaped rice cake) for Chuseok (Korean Thanksgiviing Day), they are steamed with pine needs spreaded underneath because pine needles are believed to have power in casting away evil spirits. For harvest ceremony, which were frequently held in October, people consumed steamed rice cakes garnished with red beans, which were considered to negate bad fortunes. Result : To prevent respiratory diseases caught esaily in fall due to wide daily temperature difference and dry weather, white good ingredients such as radish, pear, and taro are used. Conclusion : Main fall holidays are Chil-soek, Baek-Jung, Chu-seok. The best feature of Si-jeol-sik for fall season is that they cast out demons. Also, fall si-jeol-sik consist of many white ingredients for protecting lungs.