• 한국콘텐츠학회논문지
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• 제10권5호
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• pp.422-426
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• 2010

최근 들어 다국적 기업들에 의한 전통지식과 유전자원에 대한 해적행위가 증가하고 있다. 이에 세계지식재산권기구의 국제조사기관 회의에서는 전통지식을 보호하기 위해서 전통지식문헌이 Patent Cooperation Treaty 비특허문헌에 포함되어야 한다는 것에 동의하였다. 대한민국에서는 특허청과 농촌진흥청이 전통지식보호를 위한 활동에 선도적인 역할을 수행해 오고 있다. 특허청은 Korean Journal of Traditional Knowledge을 2007년 말부터 한국전통지식포탈을 통해 서비스하고 있으며, 이는 2008년에 PCT 최소문헌으로 선정되었다. 농촌진흥청은 1997년부터 현재까지 전통 농업 지식과 향토음식에 대한 정보를 발굴하여 책자로 발간해 오고 있다. 또한 농촌진흥청이 발굴한 전통지식은 2010년부터 한국전통지식포탈에서 검색가능하다. 본 논문에서는 전통지식을 보호 및 활용하기 위한 전반적인 활동을 소개한다.

• 한국식생활문화학회지
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• 제28권3호
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• pp.261-271
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• 2013

The purpose of this study was the development of traditional food recipes from local food contents related to the historical and cultural heritage in the representative long-lived area Damyang. The information on digging 'story' was collected through the region's representative local native journal, searching for related websites, analyzing old literatures, and interviewing traditional household; 'telling', the part of conveyance, was organized by reviewing the literatures, including historical condition, regional food materials, cuisine, region symbolism, etc. After nutritional analysis, the prepared, balanced, and healthy Korean food dishes using the traditional food contents were displayed. In Damyang, the story was extracted from Heuichoon Ryu (柳希春, 1543-1577) - figura of Damyang - and his collection, 'Miam's diary', and described about native food. The traditional history of many foods that were used mainly as rewarding during one's trouble, showing good faith, and delivering gratitude is recorded in Miam diary. A little effort has been made to express the classical scholar's clean and neat dining table which was the mixed Damyang's clean image and nobleman's straight integrity in the middle of the Choson Dynasty. Nutrition fact of 'Miam's table' was based on the Daily Reference Values of Koreans aged 65 or older.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2014년도 추계 종합학술대회 논문집
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• pp.329-330
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• 2014

The continuous development of information technology had led people into the era of new media. New technologies, in its rapid development, have also produced impacts on traditional visual communication design. As an integral element in traditional visual communication design, Chinese characters have no longer confined to traditional paper media but turned to dynamic video space. In light of the changing globalization tendency, dynamic Chinese characters are producing increasing influences in motion graphics. It is an inevitable trend in character typography design that visual communication will make a breakthrough in the traditional expression boundary. This paper analyzes the influence of dynamic Chinese characters upon motion graphics in view of typography and style, and puts forward with the typography design that can conform to the development of the time, spread information and express emotions in a better way.

• International Journal of Knowledge Content Development & Technology
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• 제2권1호
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• pp.37-49
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• 2012

This research aims to perform a contextual study of the wedding customs, wedding procedures, and wedding costumes included in Korean traditional wedding culture, making use of cultural contents which form cultural archetypes. The range of wedding customs studied are set limits from the Joseon dynasty to ancient times, and, for wedding procedures and costumes, to the Chosun dynasty, when a wedding ceremony became the norm. Only wedding ceremonies performed among ordinary classes are included as subjects for this research; wedding ceremonies and costumes for court are excluded. The cultural archetypes developed within these boundaries suggest prior cultural content, developed beforehand. The research methods are focused on document records inquiry and genre paintings during the Joseon era, using museum resources as visual materials. The following is the outcome of this research: Firstly, wedding customs and procedures observed among folk materials are presented in chronological order. Secondly, the brides' and grooms' wedding costumes are also presented chronologically, differentiated by class-characteristics.

• 한국콘텐츠학회논문지
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• 제12권9호
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• pp.156-171
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• 2012

세계적으로 한류 붐이 일면서 한국문화가 세계의 중심에 자리잡고 있는데 이로 인해 생겨난 부가가치는 측정하기 어려울 정도로 크다. 이에 따라 한국 전통춤의 원형을 보존하는 일과 디지털 콘텐츠화 작업은 정부만의 일에 그치지 않고 막대한 부가가치 가능성 때문에 문화산업측면에서 민간 부문이 관심을 크게 기울이고 있다. 그 목적을 달성하기 위해서는 콘텐츠 개발이 시급하기는 하나 한국 전통 춤의 원형의 가치를 확립하는 일이 선행되어야 한다. 대중은 문화적 가치를 재발견하는데 있어서 적극적 역할을 해야 하며 한국인의 정체성을 대표하는 전통 춤은 체계적인 예술정책의 대상이 되어야 한다. 이 논문은 전통춤 디지털 콘텐츠 개발의 실태를 점검해보고자 한다. 또한 문화원형을 보존하는 것이 지닌 현대적 가치를 재조명해봄으로써 가까운 미래의 문화예술정책의 방향에 관해 제언하고자 한다. 연구를 통해 전통춤의 원형에 관한 전문 인력이 부족한 점과, 역사적 고증 절차의 신뢰성을 점검해야할 필요가 있음을 확인했다. 산학협력단의 협동과제와 전문 인력 배치에도 불구하고 민간 기업이 인력을 양성할 수 있는 정책적 지원은 여전히 미흡한 실정이다. 즉 인력 양성과 자원 배분, 예산 확보, 민간 분야와 개인의 협력 증진, 민간 기업의 산업적 차원에서의 관심은 부족하다. 이는 문화 원형이 즉각 수입을 창출해주는 비즈니스가 아니기 때문이다. 따라서 비즈니스 지향적인 회사가 전통춤을 불가피한 요소로 인식하는 경우도 없으며 그러한 시도도 아직 없다. 이를 위해서는 콘텐츠 개발이라는 하드웨어적인 정량적 정책보다 대중의 소통과 참여와 나눔을 통해 문화수요를 촉진하는 소프트웨어적 정책이 우선 추진되어야 한다. 이를 통해 전통춤의 가치에 대한 자연스런 인식 변화를 유발할 수 있다. 이러한 정책을 통해 전통춤은 문화의 창조적 보고로서, 또한 경제적 가치를 만들어내는 공공산업으로 새롭게 인식될 것이다.

• 정보교육학회논문지
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• 제13권3호
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• pp.359-370
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• 2009

본 연구는 초등학교 영어교과에서 증강현실 콘텐츠의 효과성을 분석하였다. 이를 위해 2008년 KERIS와 전자통신연구원에서 제작한 영어교과의 증강현실 콘텐츠를 적용한 집단과 그렇지 않은 집단간의 학습집중도, 학습참여의 능동성, 학습활동 소요변인, 수업분위기의 네 영역간의 차이를 밝혀보았다. 그 결과, 학습집중도에는 증강현실 적용 수업집단과 전통적 수업집단 간에 유의한 차이가 없었으며, 학습참여의 능동성에 있어서는 오히려 전통적 수업이 높은 것으로 나타났다. 반면, 학습활동 소요변인에서는 증강현실 적용수업이 전(全) 학습이 비교적 고루 분포되어 있는 것으로 나타났다. 수업분위기 측면에서는 온화성 영역에서 전통적 수업이 높은 것으로 나타났다. 이러한 결과는 영어과 수업에서는 콘텐츠의 종류보다는 수업자의 수업집중 기술과 학습자의 내용에 대한 동기유발이나 학습자의 몰입 촉진 정도와 관련이 있음을 나타내고 있다.

• 복식문화연구
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• 제28권4호
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• pp.420-428
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• 2020

This study analyzed the expression of hanbok in online fashion styling games, and examined the main themes of and user reactions to hanbok fashion styling games through semantic network analysis and sentiment analysis. KrKwic, Textom, and NodeXL were used for data collection and analysis. The findings of the study are as follows: First, depending on the designer's expressive method, hanbok fashion styling games provide typical traditional hanbok, modern hanbok, and dress-like fusion hanbok, demonstrating contents with various themes for different sexes, classes, and situations. Second, as a result of analyzing the themes of hanbok-related styling game contents, it turned out that the main themes are tradition, color, historical drama, fusion hanbok, holiday, and love. Most of them produce modernized hanbok that reflect the situation and utility rather than strictly traditional ones. Third, as a result of analyzing user reviews of hanbok styling game contents, positive factors mostly turned out to be the satisfaction of the hanbok contents, with the users also showing positive intent to wear hanbok. Through this, it was found out that hanboks portrayed in game contents could potentially cause the user's positive intent to wear hanbok. Negative factors turned out to be the discordance between the intrinsic image of hanbok and the game character's image.

• 한국식생활문화학회지
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• 제12권1호
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• pp.53-61
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• 1997

This study was carried out in order to investigate general characteristics, sugars and organic acids contents of Korean traditional soy sauce, and to find out possibility of high quality soy sauce production in a short period through high concentration soy sauce making. In this study, we prepared three different types of soy sauce, low concentration soy sauce (Chungjang), high concentration soy sauce and Kyupjang, high quality traditional Korean soy sauce. pH of soy sauce were $4.46{\sim}4.90$ and did not show difference among three samples. Titratable acidity, buffering power and total free acid content were the highest value in Kyupjang. Kyupjang showed the highest contents of salt and pure extract. As the ripening period increased, the salt content increased in Chungjang samples, but decreased in Kyupjang. Reducing sugar contents of Kyupjang, high concentration soy sauce and low concentration soy sauce were 1.13%, 0.76% and 0.53%, respectively. Free sugar in soy sauce were analyzed maltose, glucose, galactose and fructose. Total free sugar content was highest in high concentration soy sauce, however, contents of glucose and fructose were higher in Kyupjang than in Chungjang samples. Galactose was the main free sugar in Chungjang, but glucose was in Kyupjang. Among identified volatile organic acid, acetic acid was present in the highest concentration, and volatile organic acid content was highest in the high concentration soy sauce at 150 days. 20 nonvolatile organic acids were detected in Korean traditional soy sauce. Succinic acid, lactic acid and 2,5-pyridine dicarboxylic acid were the main nonvolatile organic acid in soy sauce.

• 한국식생활문화학회지
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• 제31권4호
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• pp.348-356
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• 2016

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.

• 한국조리학회지
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• 제14권3호
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• pp.210-222
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• 2008

This study showed that the brown stock, which is the base of demi-glace sauce, extracted by using a high pressure heating extractor is more advantageous than that extracted by the traditional extraction method for the mass production. We compared the former with the latter in terms of minerals and free amino acids. The results of this study are summarized as follows. When mineral contents were compared, the brown stock extracted by high.pressure heating extraction showed the tendency of increase in mineral contents in proportion to heating temperature and heating time, but, from extraction temperature of 140$^{\circ}C$, the contents of K, Mg, Na and P decreased with the increase of extraction time. In addition, mineral contents in the brown stock extracted by high-pressure heating extraction were generally lower than those in brown stock extracted by the traditional extraction method. This result was produced probably because materials were added repeatedly in the traditional method. Amino acids contents in brown stock according to the extraction methods were also examined. They increased with the increase in the number of extractions in the brown stock extracted by the traditional method, and those in the brown stock extracted using a high pressure heating extractor increased with the increase in heating temperature and extraction time. The results of this study are expected to be useful as a practical material for the mass production of brown stock products.