• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.752-764
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• 2015

The main objective of this study was to investigate how Jongga and its cuisine is perceived by Koreans and foreign tourists and develop Jongga culinary culture for culinary tourism. Chungjae Jongga was chosen since it is one of the most famous Jongga in South Korea. In-depth personal interviews were performed with Koreans and foreign tourists. Interviews were performed to provide deeper insights into comments and subject matters. Most tourists selected "having lunch at Jongga" as the most distinctive part of the tour. To develop the experience at Jongga as a culinary destination, questionnaires were created to study eight areas: satisfaction, expectations as a tourist at Jongga, most impressive part of tour, preference of food serving style, length of stay, price range, things to be improved, and role of food guide. This study will help Jongga to improve food as a culinary tourist's attraction and ultimately heighten the value of Jongga. Perceptions toward Jongga and its cuisine were generally positive, but the quality of service and lack of organization in establishments were perceived to be negative factors.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.739-751
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• 2015

This study investigated the table settings used in Bul-chun-wi sacrificial rituals in Sangju, Gyeongpook Province. This study took place from May 2014 to April 2015 and incorporated field research and literature review. The subjects of the study were Sojae jongga (family head), Wolgan jongga, Ubook jongga and Ipjae jongga. There were four rows in the table setting of the Wolgan, whereas there were five rows in the other jonggas. In row 5, there were fruits, seeds and confections. In row 4, there were vegetables. In row 3, there was tang (stew); in row 2, juk (steamed meats or fishes) and pyun (rice cake); and in row 1, meh (boiled rice), geng (soup) and myun (noodles). The common food setting was arranged in the order of meh, geng, myun, ganjang (Korean soy sauce), poh (dried meat/fish), chimchae (water kimchi), dates, chestnuts, pears, persimmons, walnuts, bracken, bellflowers, croaker, pyun, and ssam (rice wrapped in lettuce leaves). Ubook jongga had the most number of stews at seven. Sojae and Ipjae jongga each had five stews, and Wolgan jongga had three. The smaller Wolgan jongga had gehjuk (boiled chicken), uhjuk (steamed fish) and yookjuk (boiled meat) arranged in a neat pile on one dish used for rituals, whereas Ubook jongga had gehjuk, uhjuk and yookjuk arranged separately. Sojae and Ipjae jongga had gehjuk arranged separately while yookjuk and uhjuk were arranged as dojuk (gehjuk, uhjuk, yookjuk). The uhjuk was arranged separately. In Wolgan jongga, po was arranged on the right while in the other jonggas, it was arranged to the left. For raw meat Ubook jongga, raw mackerel; Ipjae jongga, raw croaker, and Sojae jongga Yukhoe (beef tartare) were set. However, pork, chicken and croaker were cooked. Other ritual food were used in seasoning and boiling. In the geng Wolgan and Ipjae jongga used miyeokguk (seawood soup), whereas Sojae and Ubook jongga used tangguk (meat soup with vegetables). For the ritual food, most jongga ordered yoogwa, yakgwa and bonpyun as one part, rice cakes (steamed rice cake, glutinous rice cake, jeungpyun, gyungdan), and jehju (alcohol). The other ritual food was prepared on the day by jongga.

• Journal of the Korean Society of Costume
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• v.58 no.1
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• pp.79-89
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• 2008

Jongga means a head family by only first son's line of each generation. It is our culture's root and identity. It also includes ritual for continuing filial duty. Ritual takes the main role on jongga culture to pay respects to Jongga's ancestors and roots. Therefore, ritual costume's importance can not be neglected. We will check a Po mainly for Jongga ritual costumes' types and designs to refind Jonggas identity and its meaning. In this research, areas are divided to Gyoungsang by Youngnam sect and Jeonla by Kiho sect. Geochang, Andong in Gyoungsang province and Haenam, Namwon, Youngkwang in Jeonla province where currently first sons of Jongga reside have been researched. The method is based on Books and visits on the places. Ritual costumes' types and designs are different between Gyoungsang and Jeonla. Firstly, now in Jongga, only a Dopo and a Durumagi are worn while the manner book shows a Danryoung, a Jikryoung, a Dopo and a Simu. Also costumes are variable on areas. Secondly, a Po is characterized by its sleeve and back-line's inside skirt. In a Po, Gyoungsang has a Duri sleeve and Jeonla has a Duri sleeve which has been changed from a Dunggun sleeve. While Gyoungsang has rectangle-shaped two pieces cloths and a split in a bottom, Jeonla has both a Mu with a split back and a complete split back in back-line's inside skirt. It seems that Youngnam sect's fundamentalism and Kiho sect's flexibility about culture of old political groups would have influenced on these patterns.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.498-512
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• 2017

The aim of this study was to introduce the foods recorded in "Bongjeopyoram", a cookbook, of which the date of production and author are unknown. This was described in an old document belonging to the Hansan Lee family clan from Chungcheongnam-do and revealed its content and significance in the food culture history of Korea to academia for the first time, A close examination of "Bongjeopyoram" showed that, as with other cookbooks from the Joseon Dynasty, it started with methods of making alcoholic beverages. This was followed by recipes for different types of food in the following order: rice cakes and confectioneries, jeol-sik (seasonal foods), daily meals, foods made for jesa (ancestral rites) or a feast, food for weddings, and food for sijeol-jesa (seasonal ancestral rites). The book contained a total of 18 types of alcoholic beverages, 11 types of rice cakes and confectioneries, 20 types of daily meals, 28 types of jeol-sik and food for sijeol-jesa, 12 types of food for jesa and feasts, and 37 types of food for weddings, for a total of 126 types of food and beverages. "Bongjeopyoram" was an ancient cookbook with detailed records on how to carry out jesa, which was an important event hosted by jonggas, or the head family of a family clan, and how to receive and serve guests in the Joseon period. This book is expected to play a valuable role as a guidance with significance as a cookbook of a jongga from the Joseon Dynasty, a time when bongjesajeopbingaek (hosting jesa for one's ancestors and serving one's guest) was considered important.

• Communications for Statistical Applications and Methods
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• v.27 no.6
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• pp.701-714
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• 2020

Quantitative high throughput screening (qHTS) assays are used to assess toxicity for many chemicals in a short period by collectively analyzing them at several concentrations. Data are routinely analyzed using nonlinear regression models; however, we propose a new method to analyze qHTS data using a nonlinear mixed effects model. qHTS data are generated by repeating the same experiment several times for each chemical; therefor, they can be viewed as if they are repeated measures data and hence analyzed using a nonlinear mixed effects model which accounts for both intra- and inter-individual variabilities. Furthermore, we apply a one-step approach incorporating robust estimation methods to estimate fixed effect parameters and the variance-covariance structure since outliers or influential observations are not uncommon in qHTS data. The toxicity of chemicals from a qHTS assay is classified based on the significance of a parameter related to the efficacy of the chemicals using the proposed method. We evaluate the performance of the proposed method in terms of power and false discovery rate using simulation studies comparing with one existing method. The proposed method is illustrated using a dataset obtained from the National Toxicology Program.