• 한국의사학회지
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• 제27권2호
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• pp.39-51
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• 2014

Objectives : The term ByunJeung is usually used to represent the characteristic of Korean Medicine. However the meaning of ByunJeung has not been consistent. After the 1980s when Traditional Chinese Medicine was introduced into Korea, the meaning of ByunJeung in Korea became diverse. In this paper, we aimed to research how the meaning of ByunJeung has been varied. Methods : We used four major journal database in Korea to search articles related to ByunJeung. Using the terms such as "변증" and "辨證", which mean ByungJeung in Korean and Chinese, we collected 500 articles in total. Among them, we chose only 61 articles selectively which mainly focused on the meaning of ByunJeung. We categorized those according to the specific meaning of ByunJeung which each article used, and qualitatively analyzed those articles. Results : Articles related to ByunJeung were categorized into three different groups. The first group was for the articles which dealt with changing meanings of ByunJeung. The second group was for the articles which focused on the modernized meaning of ByunJeung. The third group was for the articles which was on the traditional meaning of ByunJeung. Conclusions : The term ByunJeung holds a key concept in the current field of Korean medicine. Nevertheless, since the meaning of ByunJeung has been diverse, it often caused confusion among the people who used the term ByunJeung. Therefore we need to clarify the exact meaning when we intend to use the term. Also there should be a further discussion on the meaning of ByunJeung in the field of Korean medicine to facilitate better understanding on the characteristic of Korean medicine.

• 한국실내디자인학회논문집
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• 제16권2호
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• pp.192-200
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• 2007

The purpose of this study is to examine expression characteristics of Koreanity of indoor spaces and food-related elements in Korean restaurants that preserve Korean cultural identity and to acquire basic datas for total design planning that integrates not only spaces but also food-related design elements including food, tableware, table setting and food styling. For these purposes, we selected 18 Korean restaurants showing Koreanity based on related magazines issued during the period from 2000 to 2005 and Internet sites related food. The survey method is to investigate the selected restaurants visited in person, and the intangible and tangible characteristics of their indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows: First, among intangible elements, the most frequent one in space was formative aesthetic characteristic(60%), and that in food is socio-cultural characteristic(60%). Second, as to Koreanity expression methods through tangible elements, the most frequent method for space was the use of contemporary elements as mains and traditional elements as supplements (11cases) and that in food is compromise between traditional food and contemporary recomposition (16cases). In order to develop competitive Korean restaurants in the global age, we need to create stories based on various intangible elements found in our indigenous culture beyond fixed traditional designs from the past and to produce total designs of food space design and table settings through consistent concepts.

• 한국의류산업학회지
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• 제11권1호
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• pp.24-32
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• 2009

The purpose of this study is to understand characteristic of expression in Korean style fashion design and investigated Korean style fashion design's deployment and design idea method as well as its esthetic value. The photographs for the research were selected from fashion collections during S/S 2003-F/W 2007 by four specialists in the department of textile and then analyzed with 288 final data. The results were as followings. First, the characteristics of design expression in Korean style fashion design were formation by separating partial shape from the whole, formation by shape's separation and repetition, and connecting formation by combination and transformation of parts. In the case of color, they were direct expression, contrasting formative expression, and gradual changing expression. In the case of pattern, they were the methods of filling, filling & emptying, and partial filling. Second, the deployments of Korean style fashion design were adding modern elements to traditional things, combining traditional elements and modern things, and adding traditional elements to modern things. The third, Korean style fashion design's idea methods were weaving, snatching, adding, and changing. Fourth, it was shown that esthetic values of Korean style fashion design were the interactive organism by building organic relationship, the optimum expressing beauty with minimum elements, the palpitation having dynamics and rhythmical beauty.

• 비교문화연구
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• 제26권
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• pp.145-171
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• 2012

The background of historical Jing-Ju is a history, but the history Chinese wants to watch on the stage is the history dramatized by talented actors/actresses, not the history they want to learn. This thesis intends to examine traditional repertories whose background is historical people or accidents, among the lots of Jing-Ju repertories by each period, grasp periods, accidents, people, etc. preferred by Chinese and examine how they were dramatized. The general characteristics of historical Jing-Ju, grasped by each period, are as follows. The first, for the reason that there are lots of historical Jing-Ju in opera repertories, it can be mentioned by Chinese descriptive tradition and historical tradition. As lots of Chinese novels and drama works were written by history, basic models are suggested and clear development is shown, so there is an aspect which is advantageous for dramatization. Also, there are lots of works whose material is history for not only opera but also drama, TV drama because of the characteristics of China where historical books such as "史記", "戰國策", etc. The second, the period which is the background of historical Jing-Ju focuses on 漢 period, 三國 period, 隋唐 period, 宋 period and 明 period. It seems to be reflected by Chinese superiority to some degree if considering Jing-Ju was extremely popular during the 民國 period. The third, there are many characters who have patriotism loyalty among the historical Jing-Ju. It seems to be the result of discovering lots of materials for appealing patriotism in the situation they were dominated by Japan and the West during the 民國 period. The forth, the most single material is "三國志" among the historical Jing-Ju. This material has the factors of traditional idea, loyalty, fidelity, etc, but there are the most interesting characters and they were popularized by novels, etc. The fifth, in the historical Jing-Ju, the contents and character forms can be sometimes changed by character's skill because character's artistic achievement can play a great role for the completion of Jing-Ju.

• 대한가정학회지
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• 제41권3호
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• pp.181-196
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• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.

• 대한가정학회지
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• 제50권6호
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• pp.55-64
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• 2012

This study aims to reinterpret formative elements of Baeja, by applying them to the design of modern clothing. The main objective of the studying Baeja is to propose unique layered look items that can be readily put together for various weather conditions and occasions, be easily wearable and bring out unique individualities. After carefully studying Baeja from Joseon dynasty, flexible and practical layered-look items are designed. The following are the conclusions drawn from the work. First, it is possible to apply Baeja elements, such as the silhouette, traditional materials, and colors, to modern clothes, for a layered-look. Second, Baeja characteristics have a profound potential for a modern layered-look design, in that it is sleeveless, its length is long at the front and short at the back, and it comes with slits on both sides and a wide belt. The items inspired by such characteristic can easily be worn over and draped around daily clothes, according to weather conditions and occasions. Third, many decorative elements of Baeja, including detailed ornamental method, knots, patchworks, and string decorations create a unique and traditional image in modern clothes. Ribbonswhich can adjust the width of clothes are both practical and decorative. A reversible jacket is created by utilizing the same traditional sewing method for both inner and outer fabrics. One item can be worn in different styles, which increases practicality. Fourth, traditional and modern materials go well together. Such methods can create an item with both modern sensibility and traditional chic.

• 복식
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• 제56권8호
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• pp.95-112
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• 2006

This study examines the Korean traditional and characteristic coloring through the color of Korean traditional embroidery. This research gives the chance to establish the cultural identity of Korea and presents the aesthetic standard of color images. Also, practical use of Korean traditional colors through this study provide opportunities which develope cultural merchandise in the world. were chosen as the references to analyzed the Korean traditional colors through gungsu: court embroidery, buddhist embroidery, everyday embroidery and clothing embroidery. Because this book published in commemoration of '20th General Conference and 21th General Assembly of ICOM' in 2004, which presented excellence of Asian culture. The color of these works were divided by 'Pantone Solid Color Chips' which organized by CMYK color system and categorized by Obangsaek. 'Gungsu' had vivid and splendid color sense which used strong and bright colors and 'buddhist embroidery' had mild and mysterious feelings which used low saturation.'Everyday embroidery' used the red color group frequently and 'clothing embroidery' had brighter colors comparing to other embroidery groups. The 'Chung(blue)' group had diverse color tone rather than one-tone color. This means that Koreans prefer the 'Chung' and used it regularly, also this color symbolized the racial characteristics. Even though 'Whang(yellow)' was prohibited because the color for emperor, in the case of embroidery, there were a variety of yellow colors from 'gold' to pale yellow and grayish yellow. The arrangement of colors in 'gungsu', tone on tone, complementary and bicolore coloring was used mostly which presented a strong and elegant color sense. On the other side, 'buddhist embroidery' used tonal coloring which gave gentle and noble feeling. 'Everyday embroidery' presented separation and accented coloring which was the example of common people's humor and originality. In the case of 'clothing embroidery', there was dominant lightness, separation, tone on tone and camaieu coloring which added gorgeousness in Korean traditional clothing.

• 한국의류산업학회지
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• 제5권5호
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• pp.511-519
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• 2003

The traditional culture has been developed for a long time with an unique property according to folk character, custom and environment within an area. Especially in 1906, when the westerners were interested in oriental cultures more and more, Paul Poiret presented Japanese traditional dress of napping sleeve coats and harem pants, henceforth japanese fashion theme began to rise. The Japanese style rose as an important fashion item of the modern fashion, with various fashion themes such as orientalism, ethnic, folklore, ecology, etc., needless to say of activities of Japanese designers. The revealed patterns on Japanese dress and it's ornament plays a role of expressive decoration as well as stand for the nation, the ideology of the age and aesthetic consciousness. For this reason, it is necessary to study Japanese traditional patterns expressed in modern fashion systematically. Therefore, in this research, the demonstrated Japanese traditional patterns on the modern fashion were divided into natural, artificial and complex design and were looked out the characteristic, furthermore it was studied in regard that Japanese patterns were how to apply in modern fashion. It was concluded that the characteristics of the Japanese traditional patterns presented in the modern fashion were as follows: first, creation of environmental friendly design using plenty of natural materials; second, expression of paint-like impression and beauty of margins by simplifying of patterns; third, expression of amusing design by using bright colors and print; finally, various patterns were spreaded out complicated on dress. The characteristics of Japanese traditional patterns in the above were expressed in the modern fashion.

• 동의신경정신과학회지
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• 제23권4호
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• pp.49-68
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• 2012

Objectives : Recently, the elderly population and dementia prevalence have been rapidly increasing in Korea. Dementia is a concept of syndrome composed of characteristic symptoms. However, there have been no approved treatments for dementia with proven efficacy. Therefore, we investigated Korean traditional treatment being used in clinic and collaborative practice for dementia in the professional group. Methods : We conducted a survey using questionnaires to professors of oriental neuropsychiatry for a month. Items of the questionnaire consisted of overall Korean traditional medical treatment for dementia, which included herbal medicine, acupuncture, moxibustion, cupping, psychotherapy and others. Results : 1. It was shown that Yukmijihwangtanggamibang, Jowiseungcheongtang, Seonghyangjeonggisan have been used the most in herbal medicine. 2. Chechim, Saamchimbeop, and scalp acupuncture have been used the most in acupuncture treatment. 3. In Korean traditional psychotherapy, Ijeongbyeongi, Jieongoronyobeop, Gigongyobeop have been used, and effective in anxiety, agitation, improvement of comprehension for caregiver and environment. 4. Most professors answered that collaborative practice between Korean traditional medicine and western medicine has been needed for dementia. They suggested that herbal medicine, followed by acupuncture, and moxibustion can be used with western medicine simultaneously. Conclusions : The survey revealed that professors use herbal medicine and acupuncture as main treatments for dementia. They share perspective regarding the need of long period to treat dementia patients, and there are needs of collaborative practice for dementia.

• 한국식품조리과학회지
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• 제31권1호
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• pp.9-17
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• 2015

Shindari is a traditional fermented drink of Jeju in Korea, which is made with boiled barley and nuruk for short fermentation periods. This study determined chemical, microbiological, and sensory characteristics of the modified Shindari with 15% carrots as an additive (carrot Shindari), and this study compared it with a traditional Shindari as a control. After fermentation at $30^{\circ}C$ for a day, the pHs of the carrot Shindari and traditional Shindari largely decreased, and the total acidities increased in both of the Shindari. The significantly higher scores of Hunter's color values were observed more in carrot Shindari than in traditional Shindari. Also, carrot Shindari (0.4954 g/100 g) had a significantly higher content of vitamin C than traditional Shindari (0.0030 g/100 g). The most abundant free sugar and organic acid were glucose and lactic acid, respectively, in both of the Shindari. The total numbers of bacteria, fungi and lactic-acid bacteria in both samples increased by log 3 CFU/mL after fermentation. Based on 16S ribosomal RNA gene analysis, the dominant lactic-acid bacteria was Pediococcus acidilactici in both samples. The DPPH (1.1-diphenyl-2-picrylhydrazyl) radical scavenging activity of carrot Shindari (60.13%) was higher than that of traditional Shindari (23.70%). In sensory evaluations (taste, flavor, color, and overall acceptance), the carrot Shindari had higher scores in all these values. In this study, the modified Shindari with carrot presenting high sensory characteristic as well as chemical and microbiologic characteristics provide an opportunity to improve the application of a traditional fermented drink of Jeju, Shindari.