As a result of analyzing the floor plan shown in the three drafts, there were a great deal of differences in composing the space of the inner main hall. The inner room facing to the east with the arrangement crossing the inner floor at right angles in the 'Baekdangguje Draft' faces to the south in the east or west in front of the main house thereafter. This represents that it reflects the intent of the owner of the architecture emphasizing the size increase and ceremonies of the main house in the 'ㅁ shape', which has changed to the directions of easily accommodating the Confucian ceremonial activities in the floor plan of the inner house as the size of the main house was gradually increasing from 24 sections to 30 or 38 sections. The expansion in the size of main house further divided the functions of floor into one for daily life and the other for ceremonies as well. In other words, the 30 Sections in Yijeong Draft as being the first planned draft for reconstruction had a hall for memorial services in the main hall of the inner house, whereas the 'Draft with 38 Sections' as being the second planned draft for reconstruction was planning a room with a floor (two sections of Bangdang) for memorial purpose in the back of the inner main hall. The variations in the guest house (or space for men) shown in the drafts confirms the establishment of space for men as the size of the main house increases. We can see the change that a large guest house is placed over the south and in the south and east of the main house as the number of main house increases by 30 sections or 38 sections. Especially, a guest house with a wide space in a 'ㄴ shape' is arranged from the south of main house to the east wing in the Draft with 38 Sections. In addition, the backward sections are advanced in the front and back of guest house in the drafts with 30 and 38 sections, while a back floor or a back floor connecting to the back room or sleeping room or inner house is installed in the backward sections.

The purpose of this study is to bring light on the characteristics of the transition in the Ddeulzip. The subject of this study is clan village of Pungsan Kim's family in Andong Cultural Area. Architectural transition of Ddeulzip is analyzed into three part. The first part is settlement of family. In this process, there is a background and many types of settlement. The second part is the extension of family. The extensional types are 'near-by branch' and 'far-away branch'. The last part is variation of housing. Spacial requests of residence are changed endlessly. Thus the spacial types of Ddeulzip are changed by the construction time of building. In many case, we couldn't decide the building period. The genealogy of Chosun Dynasty is the base of family history. In this study, the construction activity of Ddeulzip is based on the genealogy. The phylogenetic tree of Ddeulzip in clan village is constructed by the genealogy. The figures of the type of bunch of grapes is made by phylogenetic tree based on the genealogy. Omi Village in Andong was settled at first in the 15C. The cause of settlement is the aim of escape from political oppression. For long time, Omi Village is developed gradually. There area is divided in some small family boundary. There spacial types are contained the characteristics of many times. Orock Village in Bonghwa is settled for search of best environment in the last of 17C. At that time, a lot of families of same clan are gathered in that village. For short time, Orock Village is enlarged quickly. Thus there spacial type is similar each other. But boundary of entire space of outdoor is constructed clearly by pavilion area, housing area and sanctuary area.

The purpose of this study is the analysis of 'perpendicular crossing Dori' with a structural character of Ddeulzip in Andong cultural area. There are many structural methods to solve the problems of Ddeuljip which is connected space in the rectangular type. There are 'Slope Base', 'Woosangak' roof, 'Seosangak' roof, and '4 beam roof framing' Moreover, they have been used 'perpendicular crossing Dori'. Its characters are as follows ; 1. The 'perpendicular crossing Dori' structure is occurred in different depth of width and length space of 'ㄱ' typed plan. At that time the beam of width is crossed in the middle of the beam of length without the order under them. 2. The 'perpendicular crossing Dori' structure is the method of free depth of width in regular distance of column which is different from general usage of balcony order. 3. The 'perpendicular crossing Dori' structure is founded north-western area of Andong Cultural Area(Bonghwa, Andong, Youngju, and Yeacheun). The best old sample was in Andong(16C) and the next is Yeacheun(17C) and the last is Bonghwa(18C). 4. The frequency in use of roof type of 'perpendicular crossing Dori' structure is 64% of 'Seosangak' and 36% of 'Woosangak'. The sample of 'Woosangak' house of 'perpendicular crossing Dori' structure is concentrated in Bonghwa. 5. The best merit of the 'perpendicular crossing Dori' structure is usage of double swing window in front of Anbang, It is the spacial success which overcomes the structural limits. And it is the structural rationality.

Northern Kyungbuk around Andong is a mountainous and more or less dry region geomorphogically. Since this area located in the valley was less invaded by foreign countries, the folk traditions have been maintained for a long time. Also as the center of Confucian culture, this region respects ceremonies and so, the simple and noble ceremonial-foods such as Ddok, Hankwas, and Buchiki have been firmly preserved in many distinguished families. And besides Andong-Soju, many traditional liquors produced in different methods can be found in this region. As Gogi-Sikhae(a fermented beverage utilizing rice and fish) is still preserved in eastern coastal area, Sosikhae(Sikhae without fish) is maintained in this region and furthermore the unique Andong Sikhae developed by modifying Sosikhae is being consumed currently. Since it is difficult to get fish here geographically, the soybean foods were developed for protein intake, for example, various fermented soybean pastes, Andong-Songuksu(a hand-made noodle using raw soybean flour), and Siragiguk(a vegetable soup).

This study is to examine the origin of Andong sikhe and to introduce the making process of it. The following facts are found after consulting literature and doing field-work to find out the origin of Andong sikhe. Andong sikhe is a kind of so-sikhe develolped as a sweet beverage, the making process of which is to ferment the mixture of boiled rice, radish slices, and red pepper extract with malt liquid. So-sikhe is made by fermenting with malt the mixture of boiled rice, radish slices, red pepper powder and flavorings such as a shallot, a garlic and salt, and o-sikhe is made by adding fish to the ingredients used to make so-sikhe. So-sikhe is distributed on the coastal areas of the East Sea and the inland areas adjacent to them as o-sikhe is. It is presumed that so-sikhe was introduced to Korea by the same way as o-sikhe was introduced eastward from the regions around Thailand by sea. It is also presumed that Andong sikhe has been developed into its present type after the second half of the 18th century when red pepper was introduced to Korea and then widely used.