• Journal of the Korean Society of Food Culture
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• v.28 no.3
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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.

• Journal of the Society of Naval Architects of Korea
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• v.43 no.4 s.148
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• pp.504-511
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• 2006

In this paper a modern sailing boat for our costal area was developed by using the traditional boat hull form. Main particulars of design ship were determined by using the statistical values. Hull form was varied from the traditional boat hull form which was selected by the previous study and modified to fit Lateen sail. The appendage, rudder and keel were designed for good performance of against wind sailing. The performance of hull form was examined and the results were shown.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.114-123
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• 2017

This study added black lentil ethanol extract to Yakgwa at ratios of 0%, 0.5%, 1.0%, and 2.0%, and its quality characteristics were compared to those of the synthetic antioxidant BHT added to Yakgwa. Yakgwa with black lentil extract had lower moisture content than Yakgwa with BHT (3.98%) but higher content than the control group (5.72%). Higher black lentil extract resulted in less moisture content (p<0.001) as well as a faster expansion rate and oil absorption rate (p<0.001). Scanning Electron Microscopy (SEM) showed that as black lentil extract content increased, pores merged and collapsed, whereas the number of pores decreased and pore size became larger. For chromaticity, all L, a, and b values of the group containing black lentil extract were higher compared to the control group and group with BHT (p<0.001). For texture, as amount of added black lentil extract increased, hardness (p<0.001) and gumminess (p<0.01) increased while cohesiveness (p<0.01) decreased compared to the control group. For sensory characteristics, Yakgwa with 1.0% black lentil extract showed the best preference for all items except for off-flavor. Thus, 1.0% black lentil added to Yakgwa was the best in terms of functionality including preference.

• Journal of the Korean Institute of Rural Architecture
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• v.18 no.4
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• pp.25-32
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• 2016

Historical and cultural heritage provides a clue to reflect on the life of the era. Views of traditional village are the thing which can show us the life style and value of our ancestors and must be conserved as the values and traditional culture. Traditional village that has the historical value and descended to this day by adapting to environmental and social changes with the strong continuity is a part of the value of the residents' life and should be conserved with the physical environment, community and quality of the inhabitants' life. Therefore, this study is to analysis the difference of perception and the cause regarding conservation of the historical landscape and how the landscape influences on the residents and visitors. Based on those things, this study is to ultimately introspect importance of the residents' participation and meaning of the difference of perception about conservation of the historical landscape.

• The Research Journal of the Costume Culture
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• v.31 no.6
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• pp.806-823
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• 2023

The aim of this study was to analyze the design characteristics of Chinese fashion designer Feng Chen Wang and interpret their implicit meaning from a neo-deconstruction perspective. A review of domestic and foreign literature, outlined the develop- ment of deconstruction and neo-deconstruction, with neo-deconstruction's aesthetic features termed 'traditional fusion', 'positive playfulness', 'open communication', and 'multiple inclusiveness'. These features informed an analysis of Feng Chen Wang's fashion design. Four key findings emerged. First, 'traditional fusion' combines traditional Chinese colors, items, handicrafts, and patterns with modern design to break down boundaries between past and modern, tradition and fashion. Second, 'positive playfulness' promotes creativity and fun, using bright colors, exaggerated accessories, and playing withthe composition of traditional clothes to create a positive atmosphere. Third, 'open communication' emphasizes design that combines practicality and creati- vity in response to consumer needs, incorporating the thoughts arising from individual experiences and interest in social phenomena. Fourth, 'multiple inclusiveness' breaks down boundaries of sexuality, hierarchy, and body shape, embracing various ideas of beauty and respecting uniqueness through design that are seen as available to all. Using a neo-deconstruction perspective, Feng Chen Wang provides novel product planning ideas for Chinese fashion brands and reflects the values and meaning of modern design pursued by contemporary Chinese designers.

• Journal of the Korean Society of Clothing and Textiles
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• v.48 no.3
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• pp.397-416
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• 2024

This study investigated gender characteristics in contemporary virtual fashion design, focusing on avatars and genderless fashion in recent collections from Auroboros, Republiqe, Placebo Digital Fashion House, RTFKT, and Tribute. Employing content analysis within a theoretical framework of gender-related research, the study coded virtual avatars in terms of biological sex, appearance, and sociological perspectives. The results showed a preference for female-type avatars, through which androgynous aesthetics were embraced and traditional gender norms were challenged. Male-type avatars reflected experimentation with blending masculine elements, emphasizing inclusivity. Human-like avatars indicated a preference for designs that promoted inclusivity and, in the process, challenged binary classifications. The examined brands strategically capitalized on compromise, sensuality, and playfulness, thereby breaking away from traditional values to opt for more diverse styles. Genderless features combined elements from traditional men's and women's clothing, espousing sensuality and playful exaggeration. These findings signify a dynamic shift away from conventional gender standards to foster inclusivity and experimentation. They can serve as a reference for promoting creative strategies and design innovation, challenging the traditional gender perspective in the fashion industry. Implementing these strategies can lead to a more inclusive representation of fashion styles, encouraging critical thinking about gender norms.

• Food Science and Preservation
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• v.17 no.1
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• pp.66-71
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• 2010

In the Joseon Dynasty, various fruit teas were popularized to promote health, with spread of Donguibogam and Hyangyag gugeupbang. As interest in fruit tea has recently increased, studies on its manufacture have become necessary. We used response surface analysis for rediscovery and commercialization of grape tea. Major materials of traditional grape tea are grape juice, pear juice, ginger juice, and honey, and the sugar contents of these materials were 12.3, 14.1, 3.3 and 75 $^{\circ}Brix$, respectively. When sensory examinations were conducted with subjects aged 40-60 years, the difference between dilution ratios of 100% and 150% was not significant, but tea diluted by 150% showed somewhat higher scores than did tea diluted by 100%. Ginger taste and sweetness were found to have the greatest effect on overall acceptance. Regression analysis on color, flavor, taste, and overall acceptance values, with reference to ginger juice and honey as independent variables, revealed that the $R^2$ values were 0.8411, 0.6717, 0.9499, and 0.9015, respectively. Contour maps were superimposed to obtain an optimal combination of ingredients for traditional grape tea, and the indicated levels of ginger juice and honey were 0.46-0.69% and 3.85-5.20%, in combination with grape juice, pear juice, and water concentrations of 28%, 9% and 60% (all w/w), respectively. Thus, it is now possible to prepare traditional grape tea.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.375-384
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• 2011

The effects of mixed beans on quality characteristics of traditional soybean paste (Doenjang) were investigated. The proximate composition of the soybean paste (Doenjang) met traditional food standard requirements. The range in salinity was 12.30~13.20%, and the salinity decreased with an increase in the amount of mixed beans. A significant difference in pH values occurred in all samples(p<0.05). The Hunter's 'L ($45.06{\pm}0.41$)' and 'b ($13.89{\pm}0.73$)' values of the TDM2 samples were higher than those of other samples. The highest amounts of malic acid of the organic acids are shown. The order of the amino acid content was aspartic acid > leucine > lysine, and that of free amino acid contents were proline > glutamic acid > arginine. The order of mineral content in the soybean pastes was Na > K > Ca > Mg, but levels of Co, Cu, and Zn were not detected. The traditional soybean paste (Doenjang) had an effective DPPH radical scavenging activity and higher phenolic content compared to those of the control sample. Overall acceptability score of the TDM2 (soybean 1 : mixed beans 1) was higher than that of the others. More research is needed to enhance the quality and functionality of traditional soybean paste.

• Food Science and Preservation
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• v.18 no.4
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• pp.481-487
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• 2011

This study was performed to investigate physicochemical properties of cold-air dried persimmon and traditional dried persimmons. Moisture contents and water activity were lower at cold-air dried persimmon than traditional persimmons. Crude protein and crude fat were not significant differences, Crude ash and N-free extracts of cold-air dried persimmon were, relatively, high as comparing to the traditional dried persimmons. Brix in cold-air dried persimmon was the highest. In the hunter's color values, L, a and b values of cold-air dried persimmon were lowed than traditional dried persimmons. There was not significant differences at the texture of semi-dried persimmons, but cold -air dried persimmon were relatively high than the traditional dried persimmons in hardness, gumminess, chewiness. Free sugars contents were only glucose and fructose in an sample. Free amino acids contents were seventeen sorts, glutamic acid and alanine were high in order of contents.

• Food Science and Preservation
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• v.13 no.2
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• pp.259-268
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• 2006

We investigated food preservation hurdles used for Korean traditional side dishes. As a first step of the research preparation and cooking recipes of the side dishes were surveyed, which are commonly used in Korean households. As next step, compositional and microbial quality attributes were measured onto the samples collected from the market. Antimicrobial ingredient added in the preparation are reasoned to work as important hurdles based on the scientific principles. Heating processes such as blanching, boiling, braising, hard-boiling and frying help to keep the produce decontamination or water activity adjustment. Measured salt contents of most side dishes were in the range of 1-5% with those of salt-preserved vegetables being higher. pH values were 4.7-6.4 with those of salt-preserved vegetables being lower and those of hard boiled fishes being higher. Soluble solids of braised or hard-boiled dishes were usually above $40^{\circ}Brix$, while those of blanched and seasoned vegetables had lower values. Water activity values were 0.93-0.95 for seasoned vegetables and 0.77-0.88 for hard-boiled or semi dried beans and seafoods. Product with processing steps of braising or blanching showed lower bacterial load of 102-104 cfu/g, while seasoned or salt-preserved vegetables and seafoods had aerobic bacterial count above 106 cfu/g. Korean traditional side dishes were found to apply the appropriate combinations of heating preparation process, water activity and pH adjustment and salting, providing the required preservation properties.