• Journal of Distribution Science
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• v.12 no.1
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• pp.13-19
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• 2014

Purpose - This study investigated relationship quality and/or loyalty, from the viewpoint that merchants and consumers could develop the traditional market. It reorganized variables to find the conditions of values that could stimulate consumers' motives to revive the traditional market. Research Design, data, and methodology - This study employed 202 copies of effective questionnaires, based on the data of Yang & Ju (2012), to conduct correlation, regression, and structured equation modeling (SEM). Results - The results emphasized product and store atmosphere as store selection attributes to consider in the minimum error correction (MEC) model; service factor was not significant. Further, consumers valued relationship quality in the test of mediated effects of the sub-factors of store selection attributes, including consumers' social and emotional value. The relationship quality significantly influenced consumers' value in traditional markets that needed to improve and develop using several variables. Conclusions - This study revealed connections between attributes, consequences, and values using the causal relation model, to generate an optimal model based on a practical and theoretical background and proposed ways to obtain consumer-related information easily.

• Journal of the Korean Society of Clothing and Textiles
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• v.39 no.1
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• pp.121-132
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• 2015

All aspects of clothing, including color, are a visible form of expression that carries invisible value. The purpose of this work is to study the expression of resistance in the white Hanbok in modern culture, specifically after the 1980s. Koreans have traditionally revered white color and enjoyed wearing white clothes. In Korea, white represents simplicity, asceticism, sadness, resistance against corruption, and the pursuit of innocence. This paper looks at: (i) the universal and traditional values of the color white, (ii) the significance of traditional white Korean clothing, (iii) the resistance characteristics of white in traditional Korean clothes, and (iv) the aesthetic values of white Hanbok. The white Hanbok often connotes resistance when it is worn in modern Korea. It is worn in folk plays, worn by shamans as a shamanist costume, worn by protestors for anti-establishment movements, and worn by social activists or progressive politicians. The fact that the white Hanbok has lost its position as an everyday dress in South Korea (instead symbolizing resistance when it is worn) is an unusual phenomenon. It shows that the white Hanbok, as a type of costume, is being used as a strong means of expression, following a change in the value of traditional costumes as it take on an expressive function.

• Journal of Families and Better Life
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• v.20 no.2
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• pp.185-191
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• 2002

The Purposes of this study were to improve the understanding of how the Korean traditional fairy tales were recognized, by examining the recognition of parent and teacher toward the traditional fairy tales, and to serve as the basis for teacher and parent to guide children appropriately, by developing a desirable teaching activity, using the Korean traditional fairy tales. The subject in this study were 238 parents, and 77 kindergarten teachers in Seoul, Sunchon, Chonan, Ichon and Ulsan city. And the questionnaire was used. The collected data were handled by frequency, percentage and t-test. The findings of this study were as below: These Parents and teachers thought the Korean traditional fairy tales are appropriate because of moral, ethical values, and knowledge. On the older hand, they thought these are inappropriate because of unrealistic things or image.

• Korean Institute of Interior Design Journal
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• v.14 no.5 s.52
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• pp.205-211
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• 2005

The purpose of this study was to analyze the preference of traditional lacquered furniture and to suggest furniture design guideline. Subjects consisted of 336 residents aged up 20 years old in Seoul and Kyung-ki. area. The data were analyzed using the SPSS statistical package. The results of descriptive statistics, factor analysis, t-test and ANOVA are presented. The result of this study showed that the traditional and environmental values of the traditional lacquered furniture were highly appraised. With a furniture plan, modernized and stylelike design was desired and the table type furniture were wanted. And preference of traditional lacquered furniture was distinct by sex and age groups. Women and older age group wanted more decorative and luxury design than other groups. These results provide a practical guideline for the development of the traditional lacquered furniture design for users.

• Journal of Korean Ophthalmic Optics Society
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• v.15 no.2
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• pp.131-136
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• 2010

Purpose: Evaluating the possibility of Korean traditional folk paintings in the development of eyewear accessories. Methods: Esthetic values with vivid colour and layout of Korean traditional folk painting was evaluated. Reevaluation of those values was applied into eyeglass cleaners and eyeglass case with modernized fashion. Those accessories had an advantage of suitable space to represent visually images of the paintings. Results: Currently, Korean traditional folk paintings receives attention as an international cultural contents. Therefore, it would be possible to enhance cultural consumption of the product whose image was changed with cultural image of the paintings. Conclusions: Utilization of esthetic values into eyeglass makes a positive effects of eyewear accessories, which can be resulted in an expanding international market of eyewear accessories.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.579-587
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• 2014

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.792-798
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• 2006

This study was conducted to investigate the quality characteristics of Ginseng Jung Kwa prepared with different soaking times in sugar syrup. As soaking time in sugar syrup increased, the moisture content of Ginseng Jung Kwa decreased and the sugar concentration increased. In addition, L values of Ginseng Jung Kwa decreased significantly. A and b values were the highest at S2 and S1, respectively, and gradually decreased. Hardness, gumminess and chewiness of Ginseng Jung Kwa increased as soaking time in sugar syrup increased, but springiness and cohesiveness were not significantly different. The results of sensory evaluations showed that overall preference scored the highest for Ginseng Jung Kwa soaked in sugar syrup for 2 days.

• Journal of the Korean housing association
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• v.22 no.5
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• pp.37-46
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• 2011

Residential space has come to maintain a degree of specialization dependent upon the division of space according to function, while roles and functions have either expanded or ceased to exist corresponding to shifts in social values. However, various human behaviors connected to lifestyle habits and values are in fact becoming obsolete. This research will examine the mental, social, and functional aspects of the relationship between residential work spaces in modern homes and the sarangche as well as the communal space of daily and social life of the Chosun Dynasty to enhance the value and function of traditional residential space. As the boundary between family and work blurs with the home office environment of today, we are experiencing a deterioration of health and seeing problems in securing family domain as well as the prolonging of overwork. While the function of the traditional sarangchae encompassed a wider variety of activities than today's homes, the sarangchae achieved an efficient use of space divisions between rooms according to the particular purpose and situation. Accordingly, a reinterpretation of modern residential work space is needed through its connection to the sarangchae with consideration to the philosophy and values of the life of the noble class and the habits of our traditional lifestyle that have previously taken place within the sarangchae in an exterior space.

• Human Ecology Research
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• v.54 no.4
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• pp.415-426
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• 2016

We researched the modern meanings of traditional dining table courtesy education and its correlation with the main values of contemporary personality education based on dining table courtesy education stated in the social norms texts of the Joseon dynasty. Among the social norms of the Joseon dynasty, we chose Sohak, Naehun, Dongmongsuji, Seonghakjibyo, Gyeongmongyogyeol, Jeungbosallimgyeongje, Sasojeol, and Koamgahoon for research. As a result of our research on these documents and books, the modern meanings of the courtesy education at the dining table can be summarized as follow. First, the courtesy education has table manners appropriate for the development level of early children. Second, it teaches right-handed dining manners that match the features of Korean food culture. Third, it has the self-discipline and the values of community life, sharing, solicitude, and communication. Fourth, parents and grandparents are involved in the education. Fifth, it has the core values of modern personality education: manners, filial piety, respect, solicitude, communication, cooperation, and responsibility. Future courtesy education at the dining table should include practical education programs that can consolidate the bond of sympathy between the home, school, and society, and can improve its practice; in addition, to expand the opportunities for education, proactive social support is demanded.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.133-141
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• 2018

This study investigated the quality characteristics and antioxidant activities of Makgeolli (a traditional Korean rice wine) made with Etteum bell flower root (0.5, 1, 1.5, and 2% with steamed rice) during fermentation. The pH values of Makgeolli with Etteum bell flower root powder decreased after 3 days of fermentation and then increased after 5 days of fermentation. Sugar content decreased after 3 days of fermentation. Color evaluation showed the L values of these drinks decreased during fermentation, whereas a and b values both increased. The alcohol content of Makgeolli increased after fermentation, reaching a maximum concentration of 7.90-8.07% by the end of fermentation. Total phenolic compound contents and DPPH radical scavenging activities increased as the ratio of Etteum bell flower root increased. Sensory scores of Makgeolli fermented with 1.5% Etteum bell flower root ware greater than those of Makgeolli prepared by other treatments. Therefore, Makgeolli added with 1.5% Etteum bell flower root added considered to be the most suitable for manufacturing.