• Proceedings of the Korea Contents Association Conference
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• 2015.05a
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• pp.19-20
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• 2015

Sign system currently used for traditional heritage villages in Korea does not have any well-defined concept and method so that somewhat improper signs can be developed like for general urban or tourism area. In this paper, we present a new method or guideline of sign system based on DPD(disaster prevention design) concept for our traditional heritage villages. We can enhance both safety of residents and satisfaction of visitors throughout this guideline. According to our investigations on the heritage villages, sign systems in Korea are mainly developed for tourism, on the other hand, sign development in Japan mainly focuses on prevention or protection against big disasters like earthquakes. Considering residents and their safety, we can submit a proper guideline to develop sign system for our traditional heritage villages based on the concept of DPD which can be applied to each space. Asan 'Oeam Village' and Beppu 'Onsen Village' are used as application sites compared between Korea and Japan.

• The Journal of the Korea Contents Association
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• v.14 no.10
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• pp.73-86
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• 2014

The traditional markets representing the lives of ordinary people have been pivotal in retail markets for a long time, but they suffer from deterioration due to the downturns of competitiveness caused by the inactive confrontation with changes of life styles and the large retailers' marketing territories. Recently the efforts to vitalize the traditional markets are widely developed, and this research will cover the necessity of such activation through the use of market competitiveness and cultural properties which have the social and cultural functionalities. By analyzing the case of Namhang market in Busan, this study suggests the specific activation measures in the aspects of hardware, software, human ware, and a joint venture.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.361-372
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• 2017

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

• Journal of the Korea Convergence Society
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• v.13 no.5
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• pp.201-207
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• 2022

This study analyzed the Seungmu research trends published in domestic academic journals from 1978 to 2021. Seungmu, a traditional Korean dance, has been handed down for a long time and has established itself as a traditional dance representing Korea. I think that the trend analysis of Seungmu Dance can present basic data that can solidify the succession, preservation and development of Seungmu Dance, a sustainable traditional cultural heritage. I think that the trend analysis of Seungmu dance is a meaningful process that lays the foundation for the vitalization and popularization of Korean traditional dance.

• (The) Research of the performance art and culture
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• no.18
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• pp.563-598
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• 2009

Gangneung Danoje is a local festival that has its origin in the county festival handed down premodern society. It was designated as an important intangible cultural asset in 1966, and has appreciated as a representative traditional festival of Korea since UNESCO designated it as 'the Oral and Intangible Heritage of Humanity' in 2005. Generally, it is known as a festival which it keeps up the premodern tradition. However, we can know that it is different from the festival performed in the 19 century in its framework and contents if we pay attention to the texts of festival performed in Gangneung today. I think that this change is a result of cultural adaptation by the change of transmission situation, and especially today texts of festival is an result of the pursuit, restoration and reproduction of its traditional form so as to be designated as a cultural asset. In this paper, after I have an accurate grasp of the traditional form of Gangneung Danoje from the present data related to Gangneung Danoje, I will compare its traditional text with the existing text which was reconstructed at the time of being designated as an important intangible cultural asset. To do this work, I verified the composition method of a county festival by investigating a general aspect of county festival in the $Chos{\breve{o}}n$ dynasty, brought out the aspect of its change by comparing its existing text with the procedures and contents of Gangneung Danoje before the Japanese occupation by force, and discussed the matter of its some changes. As a result of my work, I ascertained that the present Gangneung Danoje is very different from the festival transmitted in premodern society in the structure, time and space of festival, and the contents of performance containing the procedures of meeting god, seeing god off, and enjoying god.

• Proceedings of the Korea Contents Association Conference
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• 2014.06a
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• pp.311-312
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• 2014

• The Journal of the Korea Contents Association
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• v.17 no.6
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• pp.272-286
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• 2017

The division of the South and North of 70 years has occurred in the old generation, but the reunification is now handled by the youth generation. Therefore, it is necessary to train basic human nature as well as learning and research of rational political and economic theory in order for young adolescents as leaders in the unification era to carry out their own duties faithfully and responsibly. In this paper, I rediscover the value of traditional culture in the human nature education that aims for reunification, social and cultural integration, and propose tea culture as contents that can be applied to reunification and the human nature education of youth as reunification culture contents as a concrete program of traditional culture do.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.63-69
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• 1997

This study was carried out in order to analyzed the changes in nitrogen containing taste compounds of three different types of traditional Korean soy sauce with varing ripening period, and to investigates correlation between sensory characteristics and taste compounds contents via contents assay and sensory evaluation of soy sauce samples. Total nitrogen, ammonia type nitrogen and amino type nitrogen contents showed the highest value in Kyupjang. 17 kinds of free amino acid was detected in Chungjangs and 16 kinds of free amino acid was detected in Kyupjang. Nucleotides and their related compounds detected were hypoxanthin, xanthin, IMP, AMP, Inosine, ADP. Free amino acid and nucleotides and their related compounds contents were highest in Kyupjang. Nitrogen related compounds content of high concentration soy sauce ripened over 150 days increased similarly with Kyupjang. In the sensory evaluation of soy sauce taste, Chungjang samples acquired the highest score in the offensive taste test while Kyupjang marked highest score for sweet taste, nutty taste, taste preference. High concentration soy sauce ripend over 150 days yielded the result similar to that of Kyupjang. Sweet taste showed positive correlation with nitrogen compounds. The materials that showed positive correlation with nutty and traditional soy sauce taste and taste preference were nitrogen compound, IMP, AMP. Except for tryptophan, all free amino acid showed positive correlation with nutty and traditional soy sauce taste. Particulary, taste preference correlated to lysine, aspartic acid and glutamic acid.

• Journal of Korean Medical Ki-Gong Academy
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• v.11 no.1
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• pp.284-325
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• 2009

This study aims to investigate the educational significance in modern education by analysis on the contents of taboo in the Korean traditional prenatal education. For this study, the concrete matters are prepared for investigation as follows: First, the contents of prenatal education are analyzed with special reference to the Chinese bibliography and the Korean bibliography related to its own traditional prenatal education. Second, the contents of taboo in prenatal education are broadly classified into Chun-ki(天忌), Chi-ki(地忌), and In-ki(人忌), and in turn, In-ki is classified into taboo related to clothing, taboo related to food, Taboo related to housing, and man's taboo, and all of them are interpreted. Third, the characteristics of taboo in the Korean traditional prenatal education and its principle are analyzed, and its significance is researched from the modern educational point of view. This study attempts to classify the contents of taboo into Chun-ki, Chi-ki, In-ki, and man's taboo based upon analysis of the documentary records related to the traditionary prenatal education in China and Korea for the successful investigation. The characteristic such as common discipline, the time limit and prevention are induced on the basis of this investigation, and its modern educational significance as follows: First, prenatal education must be conduced as a part of youth education and preparatory parents education for the married couple. Second, man or husband plays a very important role of practising taboo in prenatal education. Third, taboo in prenatal education is very suggestive in the aspect of human relationship and mental health of the pregnant woman. Fourth, it prevents her obesity and strain. Fifth, the scientific proof and education of taboo related to food must be needed.

• Journal of Conservation Science
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• v.25 no.1
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• pp.39-47
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• 2009

This paper reports a study on physical properties of the traditional adhesives for developing natural adhesives. This is to certify that the superiority of tradition through systematic surveys and experiments as well. We used three kinds of starches differing fermentation time(7 years, 4 years 8 months, and 2 years 8 months) which are fermented from wheat flour starches. The amylose contents, total sugar contents, crystallinity, particle size and shape, viscosity, pH, and adhesive strength were examined. The effect of fermentation time on physical properties of fermented wheat flour were studied. It was found that fermentation time effect various physical properties such as total sugar contents, amylose contents, crystallinity, viscosity, and so on.