• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.545-552
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• 2008

This study is attempt to develop for Korean traditional food data integration system with food database. We are collected all kinds of traditional Korean foods, and referred to document and classified according to food types and cooking methods. Also we are classified 6 types of traditional Korean foods as follows: traditional common, royal, local, festival, rites, and Buddhist temple foods, And we integrate all of that databases for using a specialist or not. We researched for Korean traditional food by cooking type and planed organization for the standardized code and construction for database of Korean traditional foods. It was combined all of them, constructed for Korean traditional food data integration system. Korean traditional foods are classified with 10 provinces local foods, 18 festival foods by seasonal divisions reflecting traditional Korean holidays; and 9 classes rites foods. Korean traditional food using a traditional Korean food classification system was investigated a total of 7,289 kinds foods according to food types. those were 2,585 kinds traditional common foods, 142 kinds of royal foods, 2,137 kinds of local foods, 515 kinds of festival foods, 403 kinds of rites foods, and 1,507 kinds of Buddhist temple foods. And Korean traditional foods included 980 kinds of main dishes, 4,456 kinds of side dishes, 873 kinds of tteok lyou, 515 kinds of hangwa lyou and 465 kinds of emchong lyou. It is therefore recommended that knowledge of traditional Korean foods be preserving and develop their excellence and to further studies.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.179-206
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• 1996

Generally, the culture of dietary life in a country is closely related to the heritage of racial culture, and it is very important to inherit and develop the culture of the traditional dietary life. This research is to investigate consciousness and behaviors of dietary life using a questionnaire survey for 521 housewives living in Seoul and Kyonggido. The data was analyzed with frequency, percentage, T-test, $X^2$ (Chi-square)-test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis. The results of the survey are summarized as follows; 1. Consciousness of Traditional Foods. They thought that traditional foods were Sinsollo, sorts of beverage, Dduk (Korean cake), Kim-chi, Hankwa (Korean cookies), and Kujolpan, and that traditional foods were proud for its various tastes. But they thought the cuisine of the traditional food is very complicated, accordingly the frequency of traditional food was decreased. Therefore they thought that its tastes was important to develop and spread traditional foods. 2. Dietary Life Behaviors for Traditional Food. They take traditional foods on big holidays and religious service days. It is their mother who taught them the traditional cooking method. Most ftequently used cooking method is boiling. They gave their children a traditional snack such as 'Dduk (Korean cake), noodles, and fried food. Frequency of taking beverage, Hankwa (Korean cookies), Juk (guel) and Dduk (Korean cake) have been decreased. 3. The Correlation of General Environment and Consciousness, Knowledge, Dietary Life Behaviors of Traditional food. The older they are, the more eager to teach traditional food cooking, to preserve the traditional table setting, to give their children traditional snack and the more traditional dietary life behaviors are.

• Korean Institute of Interior Design Journal
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• v.22 no.2
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• pp.31-38
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• 2013

In this study, we selected 12 typical traditional restaurants in Korea and China and analyzed their application of traditional design approach. Through this analysis, we tried to explore similarities and differences of Korean restaurants and Chinese restaurants in order to determine the preferable way to express their own traditional design. We categorized traditional design approach as cultural elements, designing method, coloring and materials. The results are as follows: First, following a tradition and interpreting a tradition are considered as compelling design methods to express traditional culture. However, when combining a traditional and a modern design approach, it is important to either strongly emphasize traditional design elements or use small number of traditional design elements as focal points in modern design restaurants. Second, when designing a traditional restaurant using modern design elements with traditional focal points, it is more desirable to follow and/or to interpret a traditional elements, rather than experimenting an excessively unconventional design. Moreover, the design elements of exterior of a restaurant shows the identity of the restaurant. Therefore, using traditional elements in the exterior helps recognizing the traditional characteristics and culture. On the other hands, for the interior of the restaurant, it is better to use modern design method and materials for the practical reasons, such as construction cost reduction and ease of construction. We also discovered that it is more effective to use traditional elements to the pattern and color. The results of this study will set a foundation for further research of developing a design guideline for traditional restaurants.

• The Journal of Korean Medicine
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• v.32 no.2
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• pp.79-91
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• 2011

Objectives: The purpose was to study the market of traditional Korean medical devices and survey, list and number medical devices in traditional Korean medical clinics. Methods: we researched in three ways. 1. We investigated the list of devices regarded as traditional Korean medical devices in 'Report on production, export, and import of medical devices.' 2. We investigated the statistics of medical devices equipped in traditional Korean medical clinics through the website of the Health Insurance Review & Assessment Service. 3. We surveyed medical devices in traditional Korean medical clinics by mail. Results: 1. We could not directly investigate the market for traditional Korean medical devices because they were not categorized as such ('traditional Korean medical devices'). 2. The number of medical devices in traditional Korean medical clinics has increased alongside the increase of traditional Korean medical clinics. 3. Traditional Korean medical clinics hold over 64,962 medical devices and have below 50 percent of traditional Korean medical diagnosis devices. 4. Meridian function testing machines, pulse diagnosis devices, and yangdorak showed ranking of equipment-ratio equal to ranking of insurance fees. Conclusions: Traditional Korean medical device regulations should be enacted following definitive and concrete Korean traditional medical concepts by the Korean traditional medical society.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.567-575
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• 2012

This study was conducted to investigate the actual conditions of intake of Korean traditional beverages in 273 female university students in Seoul, Korea. The subjects of this study consisted of 128 food and nutrition majors and 145 non-majors. Questionnaires were administered to the subjects who had an average age of 20 years. Two-hundred and nineteen students (80.2%) lived with their parents. Regarding the type of beverages subjects often drink, coffee was the most preferred (51.3%) overall, and non-majors (4.1%) were shown to drink traditional beverages more often. Regarding preference for traditional beverages, most subjects (72.5%) responded that they liked their own traditional beverage. However, for frequency of intake of traditional beverages, 48.7% answered they do not drink any traditional beverages. The reasons why subjects like traditional beverages were taste (71.7%) and health (26.3%), and the type of traditional beverages they often drink were Yulmu tea (35.9%), Sik hae (30.8%), and Yuja tea (10.6%), in order. Regardless of major, ginseng tea, jujube tea, mulberry-leaf tea, Chinese matrimony vine tea, ssanghwa tea, ginger tea, and omija tea were found to be satisfactory traditional beverages. Therefore, due to the low intake frequency, preference, and satisfaction of traditional beverages, new traditional beverages that can meet the standards of female students should be immediately developed.

• Journal of the Korean Society of Food Culture
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• v.2 no.2
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• pp.103-116
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• 1987

To investigate the utilization of Korean traditional cookies by housewives, a survey was conducted to 1,037 housewives residing in Seoul, from October 16 to 23, 1986. Results are summarized as follows; The frequency of intake of Korean traditional cookies was very low depending on the age and total income. Housewives didn't prepare Korean traditional cookies at home, but mainly purchased commercial products in the market. Older people preferred Korean traditional cookies than younger people. The Korean traditional cookies which preferred by the housewives were generally Yackwa, Sesame-Gangjung, Soybean-Gangjung, Sanja, Perilla-Yutgangjung, Maejagkwa, Seban-Gangjung, Soybean-Yutgangjung and Black sesame-Gangjung. Improvement of taste in Korean traditional cookies was desired by 44.7% out of respondents. Additionally the respondents agreed that quality of Korean traditional cookies which is on the market have superior quality than western cookies, that the price of Korean traditional cookies is expensive and that Korean traditional cookies have various and abundent kind. The respondents preferred bamboo basket packing as packing materials of Korean traditional cookies. The main reason why Korean traditional cookies isn't wide spread use is the mass production of Korean traditional cookies does not accomplished.

• Journal of the Korean Home Economics Association
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• v.35 no.2
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• pp.283-296
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• 1997

The purpose of this study was to develope a housing suitable for the Korean elderly by analyzing traditional minds on housing of the middle-aged. Data were collected by the questionnaire from 696 middle-aged in 40's and 50's living in Chinju area. Collected data were analyzed by using statistical methods of One-Way MANOVA, scheffe's test, and multiple regression analysis which were processed with SAS. Following are results. 1) Middle aged people had four main traditional factors in their minds: a propensity toward traditional indoor atmosphere, traditional housing space, traditional housing value and ceremony space & traditional life style. 2) Socio-demographically, a propensity toward traditional housing space and ceremony space & traditional life style were significantly different between sexes, but not by educational level and income. A propensity toward traditional indoor atmosphere and ceremony space & traditional life style were different between housing types. 3) However, there were a significant difference between variables such as sex, educational level, income and housing type in residential demands for the elderly life. 4) Sex, housing type, a propensity toward traditional housing space and traditional housing value influenced residential demands for the elderly life I indoor and outdoor environments, nearby facilities and available services all of which were minor items in the demand for the elderly life.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.4
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• pp.860-864
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• 2005

Nowadays most of scholarship is based on the western model. Traditional Chinese Medical education system also follows the western medical education. In the views of medical sociology, it shows very interesting phenomenon that the modernization of traditional area follows the western model of modernization. Moreover, it provides a good chance to discuss whether modernization and westernization of tradition is real development or not. Traditional Chinese Medicine had been the only institutional medicine in China for a long time. But the status of Traditional Chinese Medicine has been changed very rapidly since modern era. Shanghai Traditional Chinese Medical School was established in 1916. But National Party government tried to abolish Traditional Chinese Medicine and it met a crisis of maintenance. But the situation has been dramatically changed when Communist Party got the power in 1949. The Communist Government needed a chief medical service. And Traditional Chinese Medicine could meet the condition. Traditional Chinese Medicine could provide also the ideology of national superiority. Therefore, Traditional Chinese Medicine has been protected and developed by the assistance of the Communist Party. In the process, Traditional Chinese Medical education has been professionalized.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2005.10a
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• pp.227-230
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• 2005

This subject is about the study on digital contents development of traditional Korean furniture to find our traditional peculiarity that is disappearing gradually in the rapid computerization. In order to carry out this subject, we established some methodology to industrialize the culture, the style, the manufacturing process and the configuration details of traditional furniture in the form of digital contents with reference to books regarding the furniture in Chosun Dynasty and furniture collection in possession of museum, gallery, etc. This study made a database about traditional Korean furniture systematically to be used as basic materials that are available for diverse culture business as a whole with Korean identity in the future. The contents of this study are as follows: 1) Style of traditional furniture 2) Decoration of traditional furniture 3) Manufacturing process of traditional furniture 4) Configuration details of traditional furniture The contents work of traditional Korean furniture was to secure the identity of Korean furniture from the point of culture and to provide an alternative of modernization by re-illuminating the superiority of traditional furniture in discontinuation from the point of industry.

• The Research Journal of the Costume Culture
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• v.32 no.2
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• pp.299-320
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• 2024

Traditional culture contributes to the diversification of modern fashion design and the inheritance of local cultural identity. This study aims to identify the characteristics of traditional handicrafts reflected in modern fashion design in India. For this purpose, it focused on Sabyasachi Mukherjee, Manish Malhotra, and Ritu Kumar, who are currently leading the Indian fashion design field. The methodology involved conducting literature research and analyzing case studies. In the literature, the techniques of Indian traditional crafts such as embroidery, dyeing, and weaving were examined and five design elements of traditional crafts were defined. Through content analysis of 30 images from the three designers' Instagram accounts, the design characteristics of traditional handicrafts expressed in contemporary Indian fashion design were derived: cultural inheritance using traditional Indian clothing items, traditional materials and practices applied to contemporary clothing, craftsmanship that artistically improves complex details using embroidery techniques, various combinations based on the traditional meaning of colors, and narrative expression using patterns containing India's cultural identity. Incorporating these traditional handicrafts into fashion design, closely linked to everyday life, aids in conveying and enhancing their significance. The cases demonstrate the successful integration of conservation into contemporary fashion design. This study sheds light on the application of traditional culture in modern fashion design.