Throughout history, tableware has attained an important position in human culture, and historical eras are clearly reflected in the shape of tableware items, which are tied to the cultural background of foods. In particular, the distinctive qualities of foods within a food-culture, such as the means for cooking, storing, or eating, have impacted the usage and shape of tableware along with the food behaviors of individuals. Korea, China, and Japan have all played important roles in producing limitless amounts of high quality porcelain products and take pride in being leaders of the world's porcelain production industry. Based on their natural geographical proximity and political and cultural exchanges, these three countries have long influenced one another not only in terms of technical concepts but also in improving quality within the tableware industry. Thus, by comparing Korea, China, and Japan's evolutionary interdependable variance with regard to their tableware, food-culture, and food-behavior, one can provide information on the historical stream and cultural exchanges relevant to china and porcelain. Ultimately, through the examination of tableware, the conclusions of this conceptual study offer researchers a deeper understanding of the historical stance of food-culture and contribute new and useful information for the future.

목적 : 본 연구는 LOTCA-G를 한국어로 번역 후 문화적으로 표현에 차이가 있는 문항을 한국 실정에 맞게 수정보완해 그것의 타당도 및 신뢰도를 알아보고, 우리나라 65세에서 90세 노인에게 확대 적용할 수 있는 근거를 제시하고자 시행하였다.연구방법 : 한국 문화를 고려하여 수정한 LOTCA-G의 타당도 조사는 성인작업치료 임상경력 3년 이상의 작업치료사에게 검토를 의뢰한 내용 타당도(content validity)를 실시하였고, 신뢰도 조사는 정상 대조군 40명과 임상 환자군 40명을 대상으로 재검사법(test-retest method)을 실시하였다.결과 : 내용 타당도는 양호했고, 건강 대조군과 임상 환자군의 검사-재검사 신뢰도와 검사자간 신뢰도, 항목별 내적 일치도, 연령 군별 신뢰도 모두 만족할 수준이었다. 한국 문화를 고려하여 수정한 LOTCA-G는 그 해당 연령뿐 아니라 65세에서 70세 사이 대상도 함께 신뢰도 조사한 결과 만족할 수준이었다.

The term “culturally refracted contexts” means the distorted, twisted, and fixed contexts which have lost the functional roles of the social integration in the specific cultural situations. The author tries to categorize three kinds of the distorted cultural patterns among the culturally refracted contexts of Korean society by using an anthropological method. The first one is related to “distorted nationalism” in a refracted context of the traditional pre-modern culture in Korea. It has been shown up to the society as a phenomenon of worshipping the national forefather Dangun. The second one is to be known as “extremely twisted totalism” in a culturally refracted context of militarism in Korea. It has impacted on the politic, the economy, the religion, and even the education of Korean society. The third one is to be tied with “distorted mammonism” in a culturally refracted context of materialism. It has been rooted and fixed to “extreme ethnocentrism” in Korea. The author, then, argues that Korean churches should have God’s mission to integrate the distorted and twisted society with the gospel of Jesus Christ which brings reconciliation and recovery to the culturally refracted contexts of Korean society. The distorted and twisted contexts of Korean society should be recovered to the grace community of God, the peace community of Jesus Christ, and the mission community of the Holy Spirit. In other words, the “distorted nationalism” in a refracted context of the traditional pre-modern culture in Korea has to be deleted in the society by God’s universal grace. The social oppressed and the weak can be protected and empowered by the grace of God. The “extremely twisted totalism” in a culturally refracted context of militarism in Korea can be nullified by Christ‘s sacrificial peace which brings the culture of resurrection and life. The “distorted mammonism” in a culturally refracted context of materialism in Korea should be transformed into the sharing community to the world by the witness of the Holy Spirit who gives the forgiveness and reconciliation. Korean churches as the community of the Holy Spirit, Jesus Christ, and God the Father should have a social and missional role of integration within the refracted Korean contexts of the distorted nationalism, totalism, and materialism with God’s grace, Christ’s peace, and the Holy Spirit’s sharing witness to the world and the society of Korea.

The aim of foreign language learning is to develop the communicative competence, it can be said that speakers might communicate their own ideas with each other according to the appropriate linguistic context and condition. Surely considering this ability is deeply related with culture, it has been focusing on the importance of learning culture. Language is part of a culture, so we have to accept naturally to program the teaching culture as a part of teaching language. Actually, such that thinking is apparently not proper. In other words, we need the education of the incorporating both culture and language. Currently, it has been growing the importance of teaching culture in Korean educational context influenced by the movement of teaching foreign language, as reflecting of that above, most of the textbooks published since 2000 have included the cultural content and materials specially with the emphasis on the communicative competence. After looking into the situation in teaching language of culture about such that textbooks, this study tries to present the educational way on the basis of the result of those facts. To do so, as the aspect of the communication in language teaching, this research intends to examine whether the cultural content in the textbooks has played a critical role in the real communicative situations where participants from the different culture and language will be able to communicate with one another effectively. This point of analysis depending on the criteria of the cultural content, the origin of culture, and the cultural activities is to distinguish three parts briefly, the pragmatical part, the area of cultural information and the learning of culture.

본 연구에서는 두 나라에 걸쳐 경영활동이 전개되는 경우 기업에서의 다양한 문화적 배경이 동일한 조직성과에 대한 귀인양식(attribution pattern)에 어떤 체계적인 차이를 보이는지를 알아보고자 하였다. 이를 위해 한국의 반도체 제조 기업에 근무하는 미국인과 한국인 근로자를 대상으로 이들이 자기 회사의 성과를 어떻게 귀인 시키는지를 살펴보았다. 연구 결과, 미국인 근로자는 기업 실적의 책임에 있어서 시장 요인을 더 중요하게 인식한 반면, 한국인 근로자는 오히려 정부 요인을 기업 실적의 중요한 원인으로 인식하고 있었다. 그리고 한국인 근로자가 미국인 근로자보다 회사의 저조한 실적에 대해 더 많은 개인적 책임감을 인식하는 경향을 발견하였으나 연구방법론에 따라 통계적 유의성에 대한 해석에 차이를 보였다. 또한 집단기여에 대한 추가 분석을 실시한 결과 한국인 근로자와 미국인 근로자가 회사의 저조한 실적을 회사 자체의 책임으로 보는 정도에는 차이가 나타나지 않았다. 마지막으로 본 연구 결과의 시사점과 한계, 후속 연구가 논의 되었다.

This study examined food sharing characteristics revealed in the modern Korean society by both interpreting phenomena and analyzing literature. Diet was said to be the least influenced by western modernization in Korea. Concerning this matter, one of the important explanations to be considered would be a strong influence of 'the first settlement effect' in culture, as reviewed elsewhere. Sharing food means not only sharing food itself but also sharing communal solidarity. The latter was strongly emphasized in Korean food culture due to his own historical grounding. Some examples revealed in current Korea included sometimes too much generous treat when eating out, even saliva allowed food sharing, too much food provision, and too many restaurants. 'Dutch treat' observed in many occasions of food sharing in Korea was also viewed as a product of historical experience, which was related to the degree of traits of feudalism in modern societies as feudalism was based on a sort of a give and take contract. The association of the degree of traits of feudalism and communal solidarity was explored by comparing so called different meal treat manners between Koreans and Japanese, that is, more generous attitude among the former. The concept of communal solidarity was also examined with respect to Koreans' side dish sharing behaviors which sometimes accompanied seemingly insanitary saliva sharing. In addition, provision of too much food was analyzed by relating this manner to a traditional 'hand over dining table' custom. Traditionally, food on a dining table was not supposed to be only for those sitting on the table. Even though the 'hand over dining table' was no longer well preserved at present time, its cultural traits appeared to be well prevailed in the modern Korean society. Finally, an increase of restaurants as well as an increase of eating out occasions were postulated with respect to the notion that restaurants were the places for ascertaining communal solidarity while sharing foods. The above analyses suggest the importance of the influence of sharing originated from his/her own historical grounding for better understanding of modern Korean food culture.

유목문화를 근간으로 하는 몽골에서 말은 중요한 이동수단으로서 목축민들의 특별한 애정과 존중을 받아온 몽골을 대표하는 가축이다. 몽골에서 말은 가축을 흩어짐 없이 사육하고 새로운 초지를 찾아 유목하거나 장거리 이동시 주요한 교통수단으로 사용 되였다. 따라서 말은 몽골의 목축생활 양식과 불가분의 관계를 가지고 있다고 할 수 있다. 한국의 전통사회에서도 말은 교통수단과 군사용 등으로 사용된 중요한 가축이었다. 한국과 몽골의 문화에 등장하는 말은 신승물, 신성

This study examined dietary culture in Korea regarding collectivism through literature review. Based on the evidence from the origin of lineage and traditional customs, the Koreans' traditional collectivity appeared to have been grounded upon the northen nomadic culture emphasizing sentimental collectivity and harmonized with the characteristics of southern agrarian society related to mutual support and sociability. The inseparable relationship between collectivity and food was well revealed in the occasions such as rice-planting, kimchi and jang makings in which pooled labor was common as well as the gathering of mutual aid association. In these occasions, foods were offered and shared among members. Food sharing was a main activity and almost play a central role regarding the promotion of friendly relations among each other. In sacrificial memorials, food sharing was extended not only to the live persons but also to the passing spirits. Collectivity was also disclosed in the eating or table manners of Koreans. Koreans quite literally share food at every meal since the side dishes placed centrally on the table. The taste of Korean foods is completed inside the mouth by mixing foods with various combination, which let people create their own choice of taste. Therefore, the collectivity manners at the table appeared to be harmonized with individual freedom of creating his/her own taste of foods. The collectivity is still a very important concept in modem Korean dietary culture, as reflected by an increase of restaurants sewed shared dishes.

이상으로 한국의 채소음식에 대한 시대적인 변화 경향과 최근의 채소 섭취량 및 섭취형태 변화 경향을 살펴본 결과를 요약하면 다음과 같다. 1. 부족국가시대와 고려시대를 거치면서 채소의 종류는 점차 다양해졌으며, 조선시대에는 거의 현재와 비슷한 채소를 이용하였다. 상고시대 이래 계속 섭취하고 있는 채소로는 마늘과 쑥이 있으며 삼국 및 통일신라시대 이후 현재까지 계속 섭취하고 있는 채소는 가지, 오이, 상추가 고려시대 이후로는 죽순, 토란, 우엉, 무, 순무, 파, 부추, 미나리, 배추, 아욱, 시금치, 쑥갓 등이 조선시대 이후 현재까지 계속 섭취하고 있는 채소는 고추, 호박, 토마토, 캐비지, 셀러리, 케일, 순무(turnip), 근대(beet), 등이 있다. 한편, 과거에는 섭취했으나 현재는 섭취하지 않는 채소로는 박과 마, 순채 등과 각종 식용야생초들이 있다. 2. 한국인의 채소 공급량은 일인당 연간 232.2kg으로 나타났고 이러한 양은 이러한 양은 전세계의 평균 공급량인 101.9kg과 비교해서 많은 편이며 아시아 지역에서 비교해 보면 중국(203.5kg)이나 일본(111.6kg) 보다는 많은 양이었다. 3. 채소섭취량은 1970년 이후에 뚜렷한 증가가 나타났으며 1990년에 201.1kg으로 가장 많았고 그 이후 감소하여 2000년에 다시 증가하는 경향을 보이고 있다. 일본의 경우 1965년 이후 큰 변화없이 110-120kg 수준을 공급하고 있으며 중국의 경우에는 1995년 이후에 급속한 증가를 보이고 있다. 미국은 채소류의 공급이 꾸준히 증가하고 있는 나라로 나타났다. 4. 한국인이 가장 많이 섭취하고 있는 채소는 마늘, 파 등의 양념류와 배추김치, 무, 양파, 당근 등으로 종류가 매우 제한적으로 나타났다. 조사된 114종 가운데 섭취한 채소의 종류는 모두 72종으로 나타났으며 남자의 경우 1인 1일 섭취량이 가장 많은 채소는 배추김치였고, 그 다음으로 무, 양파, 파, 깍두기, 감자, 배추, 시금치, 애호박 등의 순서로 나타났다. 여자의 경우도 남자와 같은 경향이었으나 애호박이 다소비식품 내에 포함되지 않았다. 5. 구황식품과 부식으로 이용되었던 산나물과 야생식물의 이용은 현재 거의 사라진 반면 새로운 외래채소와 허브류의 도입은 급증하고 있으며, 채소를 섭취하는 방법도 다양해지고 있는 것으로 나타났다. 전통적인 나물에 대한 기호도는 낮아지는 반면 다양한 채소를 이용한 쌈싸기와 녹즙, 생식등이 상업화되었으며, 채소전문식당이 나타나고 있다. 또한 여러 형태의 채식주의도 나타나서 채식문화가 다양해짐을 보여주고 있다. 앞으로 채소 음식의 소비는 더욱 다양해질 것으로 보이며 따라서 우리가 과거에 섭취했던 산나물들의 효능과 함께 우리나라 전통 채소 음식의 조리방법에 대한 연구 및 보급 방안에 대한 연구가 필요한 것으로 보이며 변화하고 있는 채소의 생산과 소비 현황에 대한 보다 정확한 통계자료의 수집이 시급한 것으로 보인다.

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, X2-test and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p〈0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p〈0.001) and the older the more said 'simple' or 'logical' (p〈0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p〈0.01) and income(p〈0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p〈0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p〈0.001). 9. About the consumption of traditional fermented food, Koreans said they..

This present study suggests a wider view of our ancestors' food culture by examining the generality and peculiarity of the food culture of the Chosun Period by associating the culture with genre paintings made in the 18th~19th century in Korea. People in the Chosun Period outwardly advocated the Confucian idea reflecting the life philosophy of Chinese. However, the vitality of common people's frank and simple lifestyles saturate genre paintings and display Korean food culture and sentiments of the age. Initially this paper examines the history of food sociology through Namjong literary artists' paintings. The meaning and philosophy of drinks are considered in relation to the trend of declining tea culture among scholars in the mid-Chosun Period with the policy of promoting Confucianism and oppressing Buddhism. Secondly, this paper investigates the background of genre paintings in the late Chosun Period, and examines the unique food culture of Koreans appearing in paintings, particularly with regard to the abundance and variety of seasoned vegetables appearing in genre paintings, our ancestors' sentiment appearing in milk-gathering painting, humanity in guest reception, food culture and view of nature in farm villages, fishing life history, food distribution culture, soybean-curd culture, etc.