• Journal of the Korean Institute of Rural Architecture
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• v.12 no.1
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• pp.41-48
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• 2010

A house is basic unit of human being living space and it reflects an occupation, family relation, a life style and sense of value of resident. The purpose of this study was to research the continuity of traditional elements and contemporary change of Japanese houses by field study and literature research. The subject of this study was sixteen houses of Miyashiro, Saitama pref. in Japan. The results of this study are as follow as. First, the traditional elements of contemporary Japanese houses are tatami floor room, tsuzukima, zashiki, dokonoma, butsudan, amado. Second, the tatami is symbol of Japanese living space. Wasizus maintains a traditional characteristic, but it is developed and fixed properly change in contemporary life. Third, the traditional elements of Japanese houses are continuing in the modern houses, and they are continuously changed the feature from recreate. It can be a connection of a hereditary factor of residential culture. Four, the continuity of modern change and traditional element of the Japanese houses can be understood the change of the structural and spatial responding method to accommodates a life.

• Journal of the Korean Home Economics Association
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• v.42 no.9
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• pp.1-18
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• 2004

Most of the Korean diaspora who lived in Yunhaeju moved to Central Asia in 1937 following the policy of deportation of Russia. Uzbekistan is the representative place for Korean diaspora to have settled down in Central Asia at that time and mort Korean diaspora in Central Asia are living in Uzbekistan now. Korean diaspora have maintained a traditional way of living for 140 years without a deep relationship with Korea. This study examined the dwellings of the Korean diaspora of Uzbekistan in Central Asia by visiting their houses and conducting interviews. Results of the research were as following: 1) The houses of the Korean diaspora in Uzbekistan in early times consisted of 2-3 bedrooms with Gudle. Gudle is the most traditional element of the Korean diaspora's house and it has been used as a place for gathering family members. 2) Korean diaspora's houses in Uzbekistan were built according to Russian and Uzbek style but most of the Korean diaspora's have a mixed style with traditional Korean elements of living.3) The changing process of planning and building codes of apartments in Uzbekistan is similar to that in other CIS nations and all of Russia. 4) Korean's food style is a mixture of Korean, Russian and Central Asian foods. Kimchi and Jang (bean paste) are essential for most Koreans and most Koreans are making these at home. 5) Most Koreans have maintained a good relationship with the Uzbek people and Koreans are very active in gelling along well with all. This enables them to exchange their culture eventually in various parts. This study could be the first step to supply basic information for the study of the Korean diaspora in Uzbekistan. Deeper research over a wider range is needed in Russia.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.435-446
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• 2004

A self completed survey of 250 housewivies living in the Seoul. The aim of this study was to investigate the perceptions and preferences of 20's, 50s housewives to Korean traditional cookies. The result is as follows. As to the preference of Korean traditional cookies, 86.0% answered they liked it. The frequency rate or eating Korean traditional cookies showed that 2 times a year reached the highest 45.6%. They usually purchase Korean cookies on the market rather than making them by themselves. The study showed that 50s housewives preferred Korean cookies are yakwa(74.3%), maejackwa(35.7%) and kangjung(34.3%) otherwise 20s housewives preferred Korean traditional cookies are yakwa(79.4%), hanging(60.0%) and yeat gangiung(39.4%) This survey study may contribute to the improvement of Korean traditional cookies.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.179-206
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• 1996

Generally, the culture of dietary life in a country is closely related to the heritage of racial culture, and it is very important to inherit and develop the culture of the traditional dietary life. This research is to investigate consciousness and behaviors of dietary life using a questionnaire survey for 521 housewives living in Seoul and Kyonggido. The data was analyzed with frequency, percentage, T-test, $X^2$ (Chi-square)-test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis. The results of the survey are summarized as follows; 1. Consciousness of Traditional Foods. They thought that traditional foods were Sinsollo, sorts of beverage, Dduk (Korean cake), Kim-chi, Hankwa (Korean cookies), and Kujolpan, and that traditional foods were proud for its various tastes. But they thought the cuisine of the traditional food is very complicated, accordingly the frequency of traditional food was decreased. Therefore they thought that its tastes was important to develop and spread traditional foods. 2. Dietary Life Behaviors for Traditional Food. They take traditional foods on big holidays and religious service days. It is their mother who taught them the traditional cooking method. Most ftequently used cooking method is boiling. They gave their children a traditional snack such as 'Dduk (Korean cake), noodles, and fried food. Frequency of taking beverage, Hankwa (Korean cookies), Juk (guel) and Dduk (Korean cake) have been decreased. 3. The Correlation of General Environment and Consciousness, Knowledge, Dietary Life Behaviors of Traditional food. The older they are, the more eager to teach traditional food cooking, to preserve the traditional table setting, to give their children traditional snack and the more traditional dietary life behaviors are.

• Journal of the Korea Furniture Society
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• v.27 no.3
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• pp.211-219
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• 2016

Culture and design change with time and what they have in common is that both develop in line with the era's living environments. Today, various life styles have emerged to cause changes in housing and living modes and we are in need of designs that can be commonly used in any place. Under the circumstances, furniture plays a role of medium that helps interactions between the human and the space and it has long been used in a variety of ways amid the change of the times. Soban, Korean traditional furniture, is a tool used in our real life and it is a piece of furniture that caters for both arts and functionality. It has been more of a living necessity and accordingly carried wisdom of experience for survival, rather than artificial beauty. Unlike other types of furniture, it is a practical tool designed in consideration of users. Therefore, this study aims to find traditional furniture's wisdom of experience in Soban, which tends to get neglected, and ensure its value as a modern design element, and to contribute to express and study the formative arts of Korean design so that a past living necessity of Soban can overcome its limitation of being floor-seating furniture and become more than an eating tool in it value.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.668-680
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• 2009

The purpose of this study was conducted to evaluate the relationship between the perception of Korean traditional food and the national identity of Uzbekistan-Koreans. National identity was characterized into 4 dimensions, i.e., psychological identity, national independence, compatriot affection, and continuance of national culture. Data were collected from 634 Koreans living in Uzbekistan and were analyzed by chi-square and ANOVA. The results showed that the perception of Korean traditional food is significantly correlated with the national identity of Uzbekistan-Koreans, and that the dimensions of national identity are likely to vary depending on generation, educational level, and hometown of Uzbekistan-Koreans. Similarities and differences in the perception of traditional food by national identity are discussed, and the implications for food and nutrition specialists, especially for those who have an interest in traditional food in connection with the folk culture in Asian areas, are provided.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.543-555
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• 2008

This study investigated elementary school students' perception, preferences, and intake of Korean traditional foods, focusing specifically on kimchi, tteok (rice cake), and eumcheong (beverage) varieties; and compared them by gender, living with grandparents, mother's occupation, and meal preparation by the grandmother. The subjects were 287 6th grade elementary school students in Busan. The results were as follows: 80% of children were interested in Korean traditional foods. 40% believed that their intake of Korean traditional foods was decreasing because these foods were not palatable to them. The majority of them, however, said they would continue to eat Korean traditional foods as they had done (54.7%) or eat more than before (36.6%) in the future. The children thought that Korean traditional foods were rich in nutrition and good for their health. The children had the highest preference for Baechu-kimchi among varieties of kimchi, and they had high preferences for Songpyeon, Galaitteok, and Injulmi. They had high preferences for Sikhye, citron tea, and adlai tea. Over 80% reported consuming Baechu-kimchi and Kkakdugi three to four times per week. They had eaten Injulmi the most frequently among the tteoks, while over 80% had eaten the other types of tteok only once or twice per month. Adlai tea, citron tea, and Sikhye were drunk more than once per week. In general, we noted no significant differences in the children's perceptions, preferences, and intake of Korean traditional foods by gender, living with grandparents, mother's occupation, and meal preparation by grandmother, with the exception of several items. The students had a very positive perception of Korean traditional foods. They had higher preferences for and had more frequently consumed the more familiar Korean traditional foods. It is therefore suggested that if the children had opportunities to experience Korean traditional foods more frequently and variously at home or in restaurants, they would appreciate Korean traditional foods even more, and develop higher preferences for these foods.

• Journal of the Korean Home Economics Association
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• v.39 no.4
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• pp.1-18
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• 2001

Korea huts been dramatically changed during the last century in many aspect of society, with the introduction of western culture in the beginning of 20th century. This study aims at understanding the changes in our traditional culture shown by costume as well as examining the aspects of the changes of traditional clothing according to age, by comparing the differences of our traditional dress Hanbok between ear1y and the late of the 20th century. Analysis of photographs showing Hanbok of both ages was used. 155 photographs of people wearing traditional Hanbok in the beginning of the 20th century were collected from the photo collection books portraying various living conditions of common people at that time. 748 Photographs of Hanbok worm today were obtained by taking pictures of various occasions like wedding ceremonies in 5 big cities during 1997. The process of analysis consists of 3 stages: setting standards, sorting, and grouping by positioning. The results showed that traditional Hanbok room in the early 20th century has maintained its basic silhouette and design during the century, but the methods of color coordination, ornamentation, construction have underdone many changes in detail. Consequently, traditional frame exits, but actually there are many variations of tradition produced by individual tastes and fashion trend. These changes show that continuing influx of the western culture which has made enormous social changes in Korea had an influence even on Hanbok.

• The Journal of the Korea Contents Association
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• v.14 no.4
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• pp.368-378
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• 2014

This paper is 1) to analysis how attitude of cross-cultural and personal traits affects on acculturation for foreigner students living in seoul, and 2) to suggest some guideline that can be helpful to fast adaption in college life and Korea living and also to utilize personal resource in organization. The findings are showed up as followed; The first, 'cultural distance' factor had high significant on 'social custom' in acculturation and also, two factors which are 'flexible culture' and 'recognition of cross-culture' affect on 'human relations' in acculturation. The second, 'flexible culture' factor and 'recognition of cross-culture' factor had influence on 'living satisfaction' in Korea. The third, foreign students who have length of stay less than 4 years had high recognized on 'social custom' and people who have length of stay 3 years come under 'traditional culture' factor. The fourth, an extrovert and female students had high recognized on 'human relationship' factor, and an oriental had high recognized on 'living culture' factor.

• Journal of the Korean housing association
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• v.16 no.6
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• pp.9-19
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• 2005

It is possible to explain the design, the meaning, and the use of domestic space by comparing different cultures. The characteristics of Koreans' housing life living in western cultures has already been studied extensively. Because of political reasons, however, the characteristics of Koreans' housing life living in Chinese culture has hardly been studied at all. The purpose of this study was to find out the characteristics of succession and transformation of domestic housing culture. The data was collected by questionnaire methods from fifty Korean households and eleven Chinese households. Individual interviews and actual surveys, including taking pictures were also used for data collection. The results of this study were as follows (1)An analysis of heating system usage behaviors showed the importance of heated floors, known as Ondol, is one of the enduring characteristics of domestic habits. (2)In the sitting style, the traditional sitting on the floor was shown in living room. (3)Regarding room usage behavior, Korean households were centered around the living room in chinese houses. (4)An analysis of space organization preferences with respect to common spaces revealed that Korean households tend to prefer the open plan of common spaces.