• Journal of Korea Multimedia Society
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• v.21 no.11
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• pp.1333-1341
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• 2018

Recently, alleys, villages and traditional market spaces have been recreated as complex cultural spaces due to urban renewal or village community policies. However, previous studies only refer to buildings such as museums and libraries in dealing with complex cultural spaces. The purpose of this study is to suggest the recreated complex cultural space as a natural convergence type and analyze its characteristics. Therefore, this study aims to reestablish the concept and type of the newly created complex cultural space. For this study, Busan Bosu-dong Bookstores Alley, Daegu Kim Gwangseok-street, Andong Traditional Market and Andong Shin-sedong Mural Village were selected as research examples. As a result of the study, the natural convergence space reflects the locality of the contents constituting the space, and the various values are convergenced. And this type of space is being reborn as an advanced case of urban regeneration and serves as a representative tourist destination in the region. As a next study of this study, we proposed social studies such as quantitative research and qualitative research.

• Journal of Korea Game Society
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• v.5 no.1
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• pp.45-52
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• 2005

This paper is re-lighting(reputation) that Ki-saeng is a artist in Chosun age to concern with history, social lives, role, art school of Ki-saeng and Ki-saeng and also is re-light and analysis educate system, rules, curriculum, time table of teaching, graduated album, photos of art school of Pyongyang Ki-saeng. And the using these traditional culture materials of Ki-saeng can create various digital contents of game contents, animation, drama, film and characters. Specially, it is propose to use culture contents that creation and pick out of beauty, talent, social system and art school of Ki-saeng in Chosun age willing to use concept design, scenario of game, animation, drama and film etc.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.353-360
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• 2001

Physicochemical characteristics of kochujang prepared with addition of garlic and onion, were investigated for 22 weeks of fermentation to obtain information on improving the quality of traditional kochujang. Moisture contents of kochujang increased during fermentation, but total nitrogen contents decreased slightly. The pH and titratable acidity of kochujang changed a little by addition of garlic or onion. Total sugar contents of kochujang decreased rapidly after 4 weeks, but reducing sugar contents increased until 2 weeks of fermentation. As the ratio of garlic increased, reducing sugar contents decreased. Ethanol contents increased during fermentation as mixing ratio of onion increased. Amino nitrogen contents of kochujang increased as mixing ratio of garlic or onion increased, but ammonia nitrogen contents decreased. Water activities of kochujang decreased slightly during fermentation, but consistency increased until 18 weeks. The color values of garlic or onion added kochujang were low in the L-values, but a- and b-values increased. Results of sensory evaluation showed garlic added$(2{\sim}4%)$ kochujang were more acceptable than onion added kochujang due to more favorable taste and flavor.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.319-327
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• 1981

In order to reproduce and improve the Korean traditional Kochujang(fermented hot pepper-soybean paste), traditional and improved Kochujang Koji were prepared according to the standard method investigated in Chunrabookdo area and combined the raw materials of Kochujang by the traditional habit. Amino nitrogen contents were higher in improved Kochujang than in traditional one, those were in the range from 83 to 106 mg% immediately after brewing and 191 to 313 mg% at the end stage of brewing. Water soluble and ammonia nitrogen contents were most high in the improved Kochujang which was mixed with sodium chloride and brewed soysauce as seasoning. The content of reducing sugar of traditional Kochujang was higher than that of improved one during the brewing. Ethyl alcohol contents of all Kochujang samples were 0.04% at the early stage of brewing and that reached above 2.5% after $40{\sim}50$ days brewing.

• The Journal of the Korea Contents Association
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• v.19 no.9
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• pp.122-134
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• 2019

This study aims to conceptualize characteristics of the Korean traditional dance, and to categorize and analyze the recognition of experience of passing down education of Seungmu(Buddhist Dance), Salpurichum(Exorcism Dance) and Taepyeongmu(Dance of Peace). Dividing into groups of two: an experienced person twenty years or more in the Korean dance and a person who completed the traditional dance three years or more, three groups were selected. We connected the characteristics of the traditional dance experienced in passing down education with the recognition experience in the training courses. Categorizing thematically the process and the recognition of experience in the passing down education program, we attempted mutual group discussion and inductive area analysis on the basis of in-depth interview, tutorial discussion and analysis contents. As a result of this study, first, the characteristics of the Korean traditional dance that graduates of the program by repertory empathize were the experience of the sinmyung(the excess of mirth) and improvisation, the supreme self-controlling beauty and the best beauty of expression. Second, the recognition of experience in the passing down education program runs as follows: Interacting in the centre of the process, new education system for transmission, and formation of social discourse for appreciation. Conclusionally, the experience and the new vision for transmission of passing down education of the traditional dance are required to be based on the appreciation of the rationality of mutual communication and recognition of experience.

• Journal of the Korea Fashion and Costume Design Association
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• v.16 no.4
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• pp.189-203
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• 2014

In this study, Creative motifs using face composition of Jogakbo and Knot Symbol were developed, and applied to traditional Baeja of Joseon Dynasty to develop design contents of traditional clothes. As for study method, 7 motifs of new formative image that integrates traditional beauty and contemporary sense were developed by applying Knot Symbols and face compositions of Jogakbo with the use of Adobe Illustrator CS6 and Adobe Photoshop CS6 vector graphic software. The motifs were designed in contemporary image in face compositions like rectangle pattern, triangle pattern, dual rectangle pattern, vertical and horizontal pattern, pinwheel pattern, gojunmun pattern and free pattern by involving various changes like repetition, rotation, reduction, expansion and decomposition and using the colors used in the Jogakbo. It is desired that through this study, traditional Baeja may develop to bear traditional and contemporary image so that our traditional clothes design may become global. Also it is anticipated that this study will contribute to development of culture products of Hanbok like Jeogori, pants and skirt that require change of design in the global era while maintaining traditional beauty to appeal to the emotions of world citizens.

• Journal of Digital Convergence
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• v.6 no.1
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• pp.35-41
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• 2008

The digital economic environment of next generation, which digital high-technology industry appears to be the economic center of the high degree of industry structure, is expected to be developed as the existing traditional industry is merged with high tech digital one. The developing system of contents policy for digital industry means the policy and vision, and strategic structure which get the mechanism of contents industry structure to work. The promotion organization of digital contents policy is requested to secure the framework of digital contents industry based on cluster, the infra framework of digital infra culture, the infra framework of industry-academic cooperation, and the overall digital contents based on motive policy for the vitality of the youth. The application of digital contents policy may lead to establish the framework of the growth for the every unit of industry with the cluster oriented system.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.400-406
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• 2002

In case of doenjang, solution of browning problem might be an important remedy in order to dissolve consumers' dissatisfaction, therefore this study was performed to develop traditional doenjang which has improved in color aspect for consumers' needs. Physicochemical compositions and color values of commercialized traditional doenjang which was processed by history references of our country, were analyzed. doenjang used as samples were processed with traditional meju, which were made with soybean and mixed with various rates after following process such as soaking, steaming, cooling, chopping and grinding. The doenjang processed were storaged at $30^{\circ}C$ for 27 days, and their amino-N, pH, color values and sensory evaluation were analyzed with fermentation period. Furthermore, nitrogen results analyzed were compared with that of commercialized traditional doenjang. In the comparison with control, treated with only traditional meju, and doenjang treatments processed with different mixing rates of traditional meju and steamed soybean, the content of amino-N in control were higher than the others, and the contents of amino-N decreased with increasing contents of steamed soybean. Their pH were changed weak alkalic region into weak acidic region with fermentation period. In the aspect of color, traditional doenjang having the rate of traditional meju and steamed soybean (1:4) was most improved and also, in comparison of result of sensory evaluation with commercial traditional doenjang, its color, taste and falvor were evaluated predominent, therefore it might be thought to have competition on the market.

• The Journal of the Korea Contents Association
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• v.10 no.6
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• pp.286-296
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• 2010

The study of the development of DJ robots is to meet the demands of the music services which are changing very rapidly in the digital and network era. Existing studies, as a whole, develop music services on the premise of personalized environment and equipment, but the DJ robot is on the premise of the open space shared by the public. DJ robot gives priority to traditional space and music. Recently as the hospitality and demand for cultural contents of South Korea expand to worldwide, industrial use of the contents based on traditional or our unique characteristics is getting more and more. Meanwhile, the DJ robot is composed of a combination of two modules. One is to detect changes in the external environment and the other is to set the properties of the music by psychology, emotional engineering, etc. DJ robot detect the footprint of the temperature, humidity, illumination, wind, noise and other environmental factors measured, and will ensure the objectivity of the music source by repeated experiments and verification with human sensibility ergonomics based on Hevner Adjective Circle. DJ robot will change the soundscape of the traditional space being more beautiful and make the revival and prosperity of traditional music with the use of traditional music through BGM.

• The Journal of the Korea Contents Association
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• v.21 no.10
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• pp.163-171
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• 2021

Various records on health, food and treatment are written in ancient documents of Korea such as old recipe books, Korean medical books and history books, through these records, the principle of Sikchi can be discovered. Sikchi includes the meaning of medicine and food work on the same principle, and it is not only as traditional knowledge but also affecting modern food culture. Based on this principle of Sikchi, this study tried to lay a foundation that can be used as a modern health food material through scientific verification of foods recorded in the ancient literature. For this purpose, Omigalsu, a traditional drink made from omija, soybean, and honey, which is related to blood glucose control, which is one of the representative metabolic diseases of modern people, was selected as the subject of this study. In order to compensate for the agglomeration of beverages caused by honey or the rise in postprandial blood glucose, which occurs when the traditional Omigalsu recorded in the ancient literature is reproduced, the raw material that can be substituted for honey was discovered. The health promotion and quality improvement effects of newly prepared Omigalsu using honey substitutive raw material were confirmed through a comparative test with traditional Omigalsu. Based on this study, through scientific research using the principle of Sikchi, we intend to lay a foundation that can be used as various contents in the medical and food fields such as food bio and healthcare in modern society.