• The Korean Journal of Community Living Science
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• v.12 no.2
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• pp.105-117
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• 2001

The purpose of this study is to figure out the actual situation of possession and use of traditional living appliances in the rural area, so as to provide plans for preservation and succession of traditional living appliances. The data were collected from 200 households in 8 rural areas classified by geographical zone. Traditional living appliances were divided into clothing.food.housing living appliances, play tools, and the others. As a result, the degree of using the traditional living appliances is 46.5%(in respect of "often use"). The need for preserving and using the traditional living appliances in modern society was 68.5%(in respect of "a little need"). The level of preservation and use of the traditional living appliances was relatively low except for food living appliances. In conclusion, the suggested directions for developing traditional goods to preserve and succeed traditional living appliances are as follows; ${\circled1}$ Developing traditional living goods peculiar to a certain locality ${\circled2}$ Developing goods with various uses; display, ornament, living appliances, memorial, etc. ${\circled3}$ Developing goods on the process and technique of making traditional living appliances. ${\circled4}$ Providing information and education on excellance of traditional living appliances.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.3
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• pp.611-616
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• 2003

Through the whole period of the twentieth century, Chinese Traditional Medicine has been affected by the political and cultural changes of Chinese society. Before the 1949 Communist Revolution, Chinese Traditional Medicine was regarded as a dark past which should be cleared off. But Chinese Traditional Medicine has been reevaluated as a national medicine and spreaded quickly since the 1949 Communist Revolution. Moreover, 'the bare foot doctor' who received short term training appeared during the Cultural Revolution. It enhanced the status of Chinese Traditional Medicine. At the same time, it was estimated as a model of the self-reliant development of Third World countries. But the direction of development of Chinese Traditional Medicine was changed again recently. Chinese government has adapted the open-economy policy since the late 1970s. Accordingly Chinese Traditional Medicine also has been changed. Nowadays it pursues the professional development strategy. This paper inquired the following research questions. First, what kind of historical changes in the development strategy of Chinese Traditional Medicine has happened? Second, how much Chinese Traditional Medicine has accomplished the professionalization? Third, what kind of problems Chinese Traditional Medicine has met in the process of professionalization? Finally, why Chinese Traditional Medicine has adapted the professional development strategy?

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.280-290
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• 1996

The suwey on the consumption pattern of Korean traditional soy sauce and commercial soy sauce was performed. 55.8 percentage of surveyed house makes Korean traditional soy sauce domestically, But its frequency in actual use is lower than commercial soy sauce. The use of Korean traditional soy sauce and commercial soy sauce was different depending on the kinds of food. Korean traditional soy sauce is mainly used for kinds of soup, and commercial soy sauce is predominantly used for hard-boiled foods and Chapchae. Korean traditional soy sauce is known as our typical fermented food and has special flavor. But its main factors of special flavor were not well established yet. So the authors have investigated the main components of Korean traditional soy sauce for its typical taste. Five samples o$.$ere selected from'Kyung-ln'area. The sensory charac teristics of Korean traditional soy sauce itself were very different with that of cooked food added with Korean traditional soy sauce. The hard-boiled mackerel cooked with commercial soy sauce was prefered than Korean traditional soy sauce. And soups and seasoned vegetables cooked with Korean traditional soy sauce were profered. By stepwiEe regression analysis and correlation analysis, sensory overall acceptability mainly depends on specific gravity, salt content and amino nitrogen content (R'=0.94). And total nitrogen content was highly coirelated with overall acceptability (r=0.91).

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.152-171
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• 2005

This study was to investigate the perception of Korean traditional festival/holiday foods among the housewives in their 20's, 30's, 40's, and 50's residing in Seoul. Out of 350 questionnaires, 282 respondents were results The results were summarized as fellows: The most familial traditional holiday was Seollal on the New Year's Day(100%), and the most favored foods for respective traditional holidays are as fellows: tteokguk, rice paste soup, (98.23%) for Seollal on the New Year's Day; ogokbap, cooked rice mixed with five cereals (98.23%) for Daeboreum on the New Moon's Day of January 15; neuttitteok, zelkova ricecake, (20.64%) for Chopail on Buddha's Birthday; charyunbyeong cake (20.21%) for Dano on May 5; gyesamttang, chicken broth with ginseng, (89.72%) for Sambok, the hottest period of summer; songpyeon, pine cake, (96.45%) for Chuseok on August Moon Festival; patjuk, redbean stew, (98.94%) for Dongji on the winter solstice; and mandu, bun, (16.37%) for Seotdalgeumeum on the year-end day. Most of the respondents said that they ate traditional festival foods in compliance with the traditional manners and customs and that they made such traditional foods at home. They added that they wanted to team more about various recipes of the traditional foods and pointed out that traditional holiday foods had to be modernized in some way.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.313-320
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• 2017

This study was conducted to investigate the intakes and preferences related to Korean traditional teas in each of the age groups. The survey was conducted from March $9^{th}$ to $23^{rd}$, 2015. The subjects in this study were 642 adults aged more than 20 years that resided in the Seoul and Gyeonggi areas. The health status score was 3.57, and the health concern score was 3.54. The reason for preferring traditional tea was 'health' (40.5%) and 'good taste, color, and aroma' (29.7%). The most important factor in drinking a traditional tea was health (37.1%). Acceptance of each type of traditional tea was ranked in order of 'grain tea', 'fruit tea', 'floral leaf tea', 'assorted tea', 'medical root tea', and 'tonic tea'. A total of 92.8% of respondents said traditional teas should be popularized. Regarding problems for popularization of traditional teas, the most common response was 'not popularized yet' (39.7%). Regarding the method for popularization of traditional teas, the most common response was 'convenience of purchase for ingredients'. As a result, preferences for traditional tea and popularization method were different according to age. It is thus necessary to develop traditional tea products considering the age range.

• Journal of architectural history
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• v.31 no.5
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• pp.7-20
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• 2022

Traditional building technique has been used as the main technology in the field of architectural heritage conservation in South Korea. It has remained this way with very little resistance until now. But the time has come to question the appropriateness of traditional technique as conservation technique. In this paper a study was done on the properties of the traditional technique and the architectural heritage conservation technique in order to define the appropriateness between the two techniques. As a result the traditional technique was found to be unfit for conservation technique. The reasons are as follows. First, there is a time gap between the traditional technique and the time when the heritage was first built. Second, conservation work is about retaining the values of being a heritage while the traditional technique is about safeness and practicality. Third, the use of traditional technique comes with using the tools of its time which cannot ensure the safety of the heritage. The traditional technique must be looked upon as one of an option in the field of conservation. We must develop a better conservation technology by finding balance between the traditional technique and modern science. And further more an aggressive investment must be made in order to realize this objective.

• The Research Journal of the Costume Culture
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• v.31 no.4
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• pp.533-557
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• 2023

Implementing a rural revitalization strategy will help spread traditional culture and promote the sustainable development of traditional handicrafts. Batik is a traditional handicraft made by residents in China's minority areas in their daily lives. This study was conducted because of a lack of objective methods for evaluating related project plans. This study was conducted to develop an index for the sustainable development of functional traditional batik production. This study had three major parts. The first part was a literature review that investigated sustainable and traditional batik dyeing and a field investigation carried out in Shitou Village, Danzhai County and Danzhai Paimo Village, Anshun, Guizhou to identify the factors that influence traditional batik production. The second part identified the factors identified in previous research that affect sustainable, traditional batik production and the projects executed to do the same. The third part was a survey conducted using the Delphi method. The results were analyzed, producing 10 influencing and 23 detailed factors that affect traditional batik production. Future research in this area should draw on various disciplines, investigate the direction in which traditional batik production is developing, and determine how to promote the sustainable development of other traditional handicrafts.

• The Research Journal of the Costume Culture
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• v.20 no.5
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• pp.695-708
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• 2012

This study researched consumers' awareness regarding the commercialization of Korean traditional culture through various channels or products. A survey was administered to consumers in the Gyeonggi region(n=322) from June to August 2012. Differences in the importance placed on, and preferences for, attributes of Korean traditional fashion textile and Korean traditional patterns were analyzed according to consumer characteristics. Research results showed that the factors allowing recognition of Korean traditional textile in clothing and fashion accessories were color, pattern, and textile type, in the respective order. Overall, consumers generally perceived higher importance in using the factors of Korean traditional textile in clothing than in fashion accessories. Preferences for Korean traditional patterns differed according to the type of fashion item, i.e., clothing or fashion accessories, and also according to the age and gender of the consumer. Women generally showed a tendency to place higher value on Korean traditional patterns than men. The degree of preference was higher, as well. However, only a minor difference was seen according to pattern type. Women showed a higher preference for plant patterns, literal patterns, and geometric patterns compared with men. The preferred type of traditional pattern was also different according to age. Consumers in their 20s and 40s presented a higher preference for Korean traditional colors when compared with the 30s group. On the other hand, the preference for Korean traditional patterns was higher among consumers in their 40s than those in their 20s or 30s. The results of this study show that the awareness of consumers regarding Korean traditional textile reflected in clothing and fashion accessories differs according to gender or age. Thus, this implies the need to consider the differences in perceived importance and preferences among target consumer groups to develop various fashion products that use Korean traditional fashion textile.

• Journal of Distribution Science
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• v.10 no.1
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• pp.11-22
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• 2012

The traditional market in the nation was forced to decrease greatly users as well as sales because of opening of all of the markets, Internet shopping mall, home shopping and other new types of marketing businesses to lose market functions remarkably. Therefore, the Agency for Traditional Market Administration of Small & Medium Business Administration made efforts to develop traditional market, for instance, modernization of the facilities to improve physical environment, and improvement of each shop by using VMD, and so on. The purpose of the study was to examine efficiency of VMD shops for development of traditional market by the Agency for Traditional Market Administration and effects of VMD upon sales of each shop, and to help establish VMD strategies for customer satisfactions as well as visual environment of traditional market. The author visited five shops at Busan Jin Market, special market of articles for wedding ceremony that joined VMD shop guide of traditional market, and taught VMD on-the-spot and investigated it. Questionnaire of Agency for Traditional Market Administration was used to interview shop owners, shopkeepers and consumers, etc and to examine factors of changes of sales and customers' satisfactions before and after VMD. The purpose of the study was to investigate effects and satisfactions of increase of the sales of VMD shop guide that the government promoted to develop traditional market so far. Therefore, the author investigated VMD presentation, increase of the sales before and after VMD presentation, increase of number of customers, and satisfactions, etc of Korean clothes shops that joined improvement of VMD shop guide of traditional market of the government in 2010. The author investigated effects of the sales, increase of customers and satisfactions, etc by case study and empirical analysis, and she presented user-oriented VMD presentation techniques of traditional market and suggested improvement. After applying VMD, the shops could increase sales more than 20 percent in average, and satisfaction of VMD presentation was more than 88 points or more to be very much high. This study suggested VMD strategies and presentation of traditional market to give consumers affirmative visual images and to develop traditional market.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.867-876
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• 2007

This study was performed to determine the attitudes of 397 housewives on the function, preference, eating frequency, and manufacturing procedures of traditional doenjang and traditional soy sauce by age in Seoul. The results of the study can be summarized as follows: 95.5% of the housewives recognized a necessity for traditional doenjang and soy sauce, and 88.7% of them considered traditional doenjang and soy sauce as being 'good for health', as compared to marketplace doenjang and soy sauce. Also, the proportion of those holding this view of 'good for health' increased with increasing age. The believed functions for traditional doenjang and soy sauce were 'anti-cancer effects' (87.1%), 'prevention of obesity' (51.1%), and 'prevention of constipation' (38.5%). The preference for traditional doenjang or soy sauce by those in their 60s (4.65, 4.45) was higher than by those in their 20s (4.05, 3.65). The frequency of intake for traditional doenjang increased with increasing age. The main reasons for frequently consuming traditional doenjang and soy sauce were 'good for health' (64.0%, 59.2%) and 'delicious' (58.5%, 57.1%). The main reason for not frequently consuming traditional doenjang and soy sauce was 'I have no traditional doenjang or soy sauce' (71.4%, 71.6%). About 39.5% of the housewives manufactured traditional doenjang and soy sauce at home. Those in their 60s (78.1%) manufactured more traditional doenjang and soy sauce than those in their 20s (25.0%), 30s (22.4%), 40s (37.7%), and 50s (52.9%).