낙안읍성은 다양한 생활문화를 담은 600년 역사를 지닌 민속 마을로 2011년 세계문화유산 잠정목록에 등재되어 있다. 이 시 점에서 전통문화체험의 다양한 체험 마케팅이 차지하는 비중이 높다. 낙안읍성민속마을은 2005년부터 전통문화체험프로그램을 통 해 관광객들이 체험할수 있는 다양한 문화체험프로그램이 개발 되고, 지역 전통문화관광자원의 홍보 및 지역경제 활성화를 위 해서 노력하고 있다. 이에 본 연구에서는 체험마케팅 전략을 활용하여 낙안읍성 상설 전통문화체험프로그램의 활성화 방안에 대해 살펴보았다. 체험마케팅은 소비자들을 이성적일 뿐만 아니라 감정적인 존 재라 가정하고 고객의 체험에 중심을 두며, 방법과 도구는 다 양하고 다각적인 감각·감성·인지·행동·관계의 특징을 갖고 있 다. 체험마케팅은 쇠퇴하고 있는 브랜드를 향상시키기 위해, 경 쟁자로부터 제품을 차별화하고, 기업 이미지와 아이덴티티를 수립시키기 위해 구매, 재구매를 유도하기 위해 사용될 수 있 다. 이러한 체험마케팅의 요소를 낙안읍성 민속마을의 상설체험 프로그램에 적용하여 상설 체험프로그램을 분석한 결과는 다음 과 같다. 낙안읍성만의 고유 지역전통문화를 체험프로그램으로 연계하 는 것은 지역적 전통문화를 홍보하고, 대중화시키는데 필요하 다. 체험마케팅의 요소 중 감성·인지·관계의 마케팅 전략 차원 에서 놀이와 교육이 결합된 에듀테인먼트(Edutainment)적인 체 험프로그램 개발이 필요하며, 핵심적인 체험제공수단들을 활용 한 마케팅 전략이 필요하다. 또한 지역향토문화의 특성을 살린 체험프로그램의 확대가 필요하며, 낙안읍성 민속마을 체험프로 그램의 공동 브랜딩에 있어서 순천시와 지역의 기업·관공서·전통예술단체가 통합적 연계시스템을 구축하여 기획·주관·협찬·후 원이 통합적으로 운영·관리되는 시스템으로 재정적 자립도 및 양질의 체험프로그램 제공에 기여할 수 있다. 낙안읍성 민속마 을 체험프로그램의 활성화를 위한 전략적 차원에 있어서 현재 행정적 관리·운영 시스템에서 벗어나 다양한 체험프로그램의 개발을 위한 전문적인 인프라 구축이 필요하다. 이를 통해서 낙안읍성 민속마을 체험프로그램을 활성화시킨 다면, 낙안읍성을 찾는 관광객과 체험프로그램 참여자들의 재 방문의 욕구를 충족시킬 수 있기 때문에 체험프로그램의 브랜 드 가치 형성은 지역문화경제 발전에 기여하는 상품이 될 것이 다. 마지막으로 상설체험프로그램 연구에서 벗어나 낙안읍성 민속마을의 관광자원들에 대한 좀 더 다각적이고 구체적인 연 구가 필요할 것이다.

The purpose of this study is to apply iconology to discover the symbolic system of imaginary animals focused on four representative auspicious animals in Korean folk paintings. Study methods included literature review of folk paintings, iconological analytics books, and articles. A total of 16 folk paintings of four auspicious animals in the Joseon Dynasty were analyzed using Panofsky's iconology. The four auspicious animals were Yong(dragon), Bonghwang(the eastern version of the phoenix), Shingoo (divine turtle), and Kirin(one-horned combination of a dragon and horse). According to iconological analysis, Yong is a typical symbol of royal authority, a deity of water as an object of respect with a remarkable talent of transformation, and in iconographical interpretation, represents reverence for transcendent power. Bonhwang is the symbol of a king, sun worship, the emblem of nobility and integrity, and in iconographical interpretation, the psychic bing in the sky. Shingoo is fortune prophecy, longevity and immortality, an envoy of deity, and according to iconographical interpretation, the organic view of the world. Kirin is a divine benign creature, a symbol of talent and honor, mediator between sky and earth, and in iconographical interpretation, an expression of Confucian ideology. This study produced three results. First, the four auspicious animals projected the human hope to overcome human limitations through divine creatures with mythical abilities. Second, they reflected everyday common hopes and values of pursuing fortunes and happiness. Third, the four auspicious animals' iconology was not independent of each other; it seemed to be common to and combined with each other.

이 논문은 최근 경영학에서 많이 연구되고 있는 플랫폼전략에 근거하여 전통 문화마을의 생태계를 연구 하고 있다. 전통 문화마을이 국내 관광의 중요한 명소로서 개발되고 있는데, 공진화의 플랫폼전략 관점 에서 분석되고 발전될 필요가 있다. 문화생태계에 대한 플랫폼전략은 관광산업에서 매우 유용할 것이다. 이 논문은 국내 한옥마을 중 전통 문화의 콘텐츠가 잘 활용되고 있는 전주 한옥마을을 중심으로 문화생 태계의 플랫폼을 분석하고 있다. 전주 한옥마을이라는 플랫폼을 중심으로 SPICE 모델과 CPNT 모델을 적용하고 있다. 한국의 전통문화는 한국이라는 브랜드를 세계 속에 알릴 수 있고, 이와 더불어 파생되는 다양한 비즈니스의 효과도 매우 클 것이다. 문화생태계의 이해를 통하여, 관광산업의 발전에 도움을 줄 수 있다. 이 논문에서 거시적 관점으로 적용되고 있는 플랫폼 개념이 문화생태계에서도 활용된다면 큰 의미가 있을 것이다.

Within marketing and consumer research, scholars have explored cross-cultural issues, and found that most of the studies are sociologically based and assume intra-cultural homogeneity in mentality and logic among people (Fatehi, Kedia & Priestly, 2015). Research has also explored how acculturation in circumstances of hyperfiliation influences cross-cultural consumption (Bradford & Sherry, 2014). The issue of particular importance within this study is the situation of cultural mixing that takes place when migrants and refugees grow their families away from their home country, and how individual and family identity values are renegotiated given ethnic ties that bind the older generation, and the non-ethnic ties in the host country and amongst the future generations. These ethnic and non-ethnic ties influence the acculturation process (Capellini & Yen, 2013) and re-acculturation process. Given increasing migration across many countries, it becomes important to understand the transcultural experiences of both refugees and migrants, as they mix with the host country’s cultural practices. We take the view that transculturality is an illustration of “the complex relationships between and within cultures today: it emphasises not isolation but intermingling, not separation but disjunctive interactions, not homogenization but heterogenization” (Jung, 2010, p.19). The intermingling of multiple cultures, inevitably has implications on consumption decisions, particularly in cases where many children have been born in the diaspora. Whilst previous studies have explored acculturation as a static and linear process (Chrikov, 2009), our study takes the view that cultural identity formation and it’s resulting cultural orientations are an ongoing, fluid, hybrid and iterative project. Therefore, the objectives of this study are to: (1) explore how cultural identity processes are negotiated by third generation UK born British Sikhs. Here, we focus on 3rd generation British Sikhs with the intention of understanding how hybrid identities emerge, and how these impact on consumption decisions; (2) explore the acculturation and re-acculturation patterns of 3rd generation British Sikhs. It is our contention that the online environment offers opportunities to explore identity projects for those born in the diaspora.

This study compared recipes of Korean Traditional steamed dishes, Noodles, Rice cake & Confectionary in Choi’s Recipe (「Choi’s Eumsikbeop」) with those in other literatures written during the mid-Joseon Dynasty. Through this work, it aimed to explore the value of Choi’s Recipe (「Choi’s Eumsikbeop」) in the history of cooking and the meanings of its recipes. Choi’s Recipe (「Choi’s Eumsikbeop」) contains recipes for a total of 20 kinds of food. Specifically, there are seven kinds of Fermented dishes (kimchi (6), and salted fermented food (1)), four kinds of Steamed dishes, seven kinds of Confectionary and Sweet (rice cake (4), jeonggwa (1), and dang (2)), and two kinds of Noodles (dumpling (1), and noodle (1)). Among them, the steamed dishes revealed characteristics of 17th-century food as in other cooking books, and some of them utilized unique ingredients handed down only through head families. Moreover, some recipes showed different cooking methods using similar materials. This suggests the originality of the recipes in this cooking book.

Heated Kangas one of the most important elements of the northeast mral residence, formed a unique 11 mode ofheated brick bed 11 and 11 culture ofheated brick bed 11 in the long history of more than two thousand years. Kang bed-stove has many functions, for example, heating residential, communication, emotion and so on. Not only it is the carrier of the northeast family's material culture, also it plays a major role to spatial organization and building ofthe mral housing. Kang bed-stove is a way of the repeated skillful use of energy. The traditional heated brick bed built with mud and brick. It connects heat able adobe sleeping platform in its outside and links chimney in its inside. The quantity of heat of Kang bed-stove comes from the waste heat of cooking .In recent years, the new mral constmction of northeast is in the stage of development of high-speed. With the progress of technology and the renewal ofthe concept, based on the traditional heated brick bed, people have made some beneficial attempts to change and have introduced some new heated brick bed: Suspended Kang, energy saving kang and so on. All new heated brick beds both retain the traditional heated brick bed's functions, and conform to the requirements of sustainable development planning. new heated brick beds are the combination oftraditional culture and the new technology. This paper ba<;es on rural housing of northeast area as the research object, discusses the connotation, forms and types, heating means of traditional heated brick bed and the evolution of new type of Heated Kang.

The fermented food Shindari is a low-alcohol drink that is indigenous to Jeju island, South Korea. In this study,the diversity of lactic acid bacteria (LAB) in Shindari was determined using a culture-dependent method. LAB were culti-vated from Shindari samples using two different LAB culture media. Twenty-seven strains were randomly selected and iden-tified by 16S rRNA gene sequence analysis. The identified LAB strains comprised 6 species within the Enterococcus,Lactobacillus and Pediococcus genera. Five of the species, namely Enterococcus faecium, Lactobacillus fermentum, L. plan-tarum, Pediococcus pentosaceus and P. acidilactici were isolated from MRS medium, while 1 species, L. pentosus, was iso-lated from Rogosa medium. Most of the isolated strains were identified as members of the genus Lactobacillus (78%). Thisstudy provides basic microbiological information on the diversity of LAB and provides insight into the ecological roles ofLAB in Shindari.

Heated Kang as one of the most important elements of the northeast rural residence, formed a unique " mode of heated brick bed " and " culture of heated brick bed " in the long history of more than two thousand years. Kang bed-stove has many functions, for example, heating residential, communication, emotion and so on. Not only it is the carrier of the northeast family’s material culture, also it plays a major role to spatial organization and building of the rural housing. Kang bed-stove is a way of the repeated skillful use of energy. The traditional heated brick bed built with mud and brick. It connects heat able adobe sleeping platform in its outside and links chimney in its inside. The quantity of heat of Kang bed-stove comes from the waste heat of cooking .In recent years, the new rural construction of northeast is in the stage of development of high-speed. With the progress of technology and the renewal of the concept, based on the traditional heated brick bed, people have made some beneficial attempts to change and have introduced some new heated brick bed: Suspended Kang, energy saving kang and so on. All new heated brick beds both retain the traditional heated brick bed’s functions, and conform to the requirements of sustainable development planning. new heated brick beds are the combination of traditional culture and the new technology. This paper bases on rural housing of northeast area as the research object, discusses the connotation、forms and types、 heating means of traditional heated brick bed and the evolution of new type of Heated Kang.

This study examines the awareness of traditional Korean food culture among immigrant housewives in multicultural families, with the aim of introducing educational plans suitably designed for them. Our survey shows that Korean traditional holidays most well-known to the immigrant housewives are New Year's Day and Chusuk. Sambok and Chusuk are at the top in terms of preference. Samgyetang, Ddukguk, and Ogokbab are among the best known festive food to immigrant housewives for holidays such as New Year's Day, Jeongwol Daeboreum, Sambok, Chusuk, and Dongji; Samgyetang is the most preferred food, followed by Ddukguk and Patjuk. In addition, a vast majority of immigrant housewives who have ever attended Korean traditional cuisine education programs found the need for such an experience, with the score of 4.16 out of 5. In addition, the survey shows the order in which the immigrant housewives want to learn: the recipe of Korean food (53.5%), followed by table setting and manners (16.5%) and then nutrition (15%). The recipe of interest for most respondents is the one concerning daily food (69.5%). And more than half of the respondents prefer cooking practice as a desirable educational method. The difficulties that they have when attending such an educational course are usually inability to understand the language, difficulty in identifying the ingredients (seasonal), and lack of cultural understanding. The most preferred educational method is direct lecture (71.5%), followed by written materials such as books and newspaper (10.5%) and the Internet (9.5%). Finally, strategies for promoting traditional food culture are suggested as following: developing educational resources (31.5%), making various educational programs more available (25%), narrowing the cultural gap (22%), and improving the educational environment (21.5%). Therefore, this study proposes that there is a need to develop and diffuse Korean traditional food culture first, and then provide many immigrant housewives with a variety of educational programs. It is expected that these efforts will solve the problems caused by cultural differences in the early stage of international marriages and eventually contribute to the harmony in multicultural families.

Confucianism is the major school of Chinese traditional culture. Lun Yu as the foundational and dominant literature of Confucianism represents the particularity and the basic idea of Chinese traditional culture. Abundant thought of Gods will included in Lun Yu provides unquestionable evidence and valuable resources for exploring and analyzing the conception about Gods of Chinese traditional culture. The Gods ontology which is the trinity of mind, Gods will and Gods, the function of Gods that different Gods are responsible for the different transactions, and the psychic concept performed by exceptional people or in special moment that show in Lun Yu have a profound impact on contemporary Chinese Gods concept and the awareness of beliefs. Therefore, researching the conception about Gods of Chinese traditional culture based on the thought of Gods included in Lun Yu has important significance both in theory and practice.

지방화 시대를 맞아 전통문화에 대한 재평가가 이루어지고 있으며 복원, 전승노력 등이 활발해 지면서 전통한옥의 자원화를 통한문화관광에 대한 관심이 고조되어지고 있다. 따라서 전통한옥마을에 대한 관심이 점차 증대 할 것으로보인다. 전남은 한옥관련 시책은 추진하고 있으나 관광자원화를 위한 문화콘텐츠 발굴 및 자원화 개발전략 수립 등이미흡한 상황이다. 본 연구는 전통한옥과 한옥마을이라는 문화자원을 활용한 활성화 방안을 중심으로 연구하고자 한다. 한옥마을 관광자원화활성화방안은 관련 문헌연구, 현지조사, 2차 자료 분석, 해외선진사례연구의 연구방법을 통해 운영 실태와 시사점을 도출하였다. 전통한옥마을의 운영 실태와 시사점을 도출해 관광자원화를 위한 활성화 과제를 다음과 같이 제시하였다. 첫째,한옥마을 특성에 맞는 핵심소재 발굴이다. 둘째, 관광수요자 중심의 체험프로그램 개발이다. 셋째, 한옥마을 관리운영을위한 인력과 조직의 운영관리 체계화이다. 넷째, 다양한 정책지원 요건 구비이다. 다섯째, 홍보와 마케팅 강화이다.여섯째, 한옥마을 운영 표준화 매뉴얼 작성이다.

Changes in social, economical, and cultural environments affect the meal practices of children. The transmission of traditional Korean food culture is very important because it presents not only a well-balanced diet but also contributes to shaping identity. The purpose of this study was to investigate elementary school students' present meal practices and views, as well as demands on traditional food culture education to reflect future educational plans. Half of the students ate breakfast everyday and 72% ate a traditional Korean style breakfast. About 38% of the students participated 2-4 times per week in meal preparation and 34% participated in clean-up after the meal once a day. Although 6th graders had greater skills in basic cooking, they tended to be more passive upon applying their skills in daily meal practice. For traditional food culture education, 89% of the experienced and 86.2% of the inexperienced groups agreed on the necessity of traditional food culture education. Students attained traditional food culture knowledge through Silgwa, practical coursework within the curriculum, and by teachers leading classes. They were also educated by parents, mass media, and books outside of school. The preferred methods of class teaching were lecture and experiential learning. The preferred subjects to learn were 'cooking classes based on taste development', 'learning food ingredients through vegetable growing', 'traditional Korean food manners', and 'traditional Korean food culture and seasonal foods' as well as nutritional education. Fifth graders had more positive attitudes towards meal practices and traditional food culture education. Traditional Korean food culture and nutrition education should be integrated and developed into regular subject curricula to improve children's meal practice and inheritance of traditional food culture.

Focuses on discussing the shapes, characteristics and constructions of the traditional ondol in northern China,totapthereasons for its forming characteristics. After comparing China's traditional ondol culture with modern living space, we want to show the relationships of dimensional processing patterns appearing at different historical times.

This thesis, which involves honest life stories of members of the ìtraditionalî Korean generation that lived through the turbulent times of the first half of the twentieth century, assesses the meaning and import of Korean cuisine during an individual Korean’s lifetime, as well as the relevant properties of the culinary culture of the traditional generation and how those properties continue to influence the present generation of Koreans. Thus, traditional Korean culinary culture was subdivided into the following four aspects, each of which were exemplified by representative examples. The first of these is slow-food dietary life, which is exemplified by fermented foods. The development of side dishes (panchan) based on fermentation - kimchi, different types of soy and bean paste, salted seafoods, dishes of dried radish or cucumber slices seasoned with soy sauce, and so on - made the quantitative and qualitative supplementation of food possible for traditional Koreans. The second of these aspects, referred to as friendly dietary life, is exemplified by self-sufficiently produced foods. The system of many species and small production suitable with the season made it possible to produce food from sustainable ecological systems and to maintain locally grown food-cultures, each of which was distinguished from others by a local specialty product. The third aspect of the traditional Korean culinary culture involves the same use of medicinal roots and plant materials for foodstuff, and this is exemplified by the use of foods to cure and prevent diseases. The notion, for example, that ‘boiled rice is an invigorant’ is characteristic of the notion that diet can function in a preventative medical context, and other similar Korean notions illustrate the importance, also, of the curative properties of food. The fourth and final aspect of traditional Korean culinary culture identified herein is creative dietary life, which can be viewed essentially as a Korean adaptation to the turbulence of life during the early 20th century in Korea. This trend is exemplified by many Korean foods that were created in response to foreign influences, such as onions, cabbages, curry, etc. which found their place in overall Korean culture through the age of Japanese settlement, as well as the Korean war.

The purpose of this study was to identify and compare the dimensions and patterns of the perception of traditional food for Koreans living in Yanbian, Mongolia and Uzbekistan. Items representing the perception of traditional food were combined into a dimension and a pattern based on underlying perception of the Koreans living in the area. Any difference in the perception of the Koreans living in these areas likely reflects their different dimensions and patterns. Thus, it is important to determine if Koreans living in Yanbian, Mongolia and Uzbekistan should be treated as a homogeneous group when defining their perceptional structure of traditional food. Factor and cluster analysis of the data generated in this study revealed two different dimensions and patterns for each group of Koreans living in Yanbian, Mongolia and Uzbekistan. However, the structure of the dimensions and patterns of the perception of traditional food differed, indicating that Koreans within and between the countries are not a homogeneous group. Similarities and differences in perceptional dimensions and patterns among Yanbian, Mongolian and Uzbekistan-Koreans are also discussed. Moreover, future implications for food and nutrition specialists, especially for those who have an interest in Korean traditional food in Asia and those who have an interest in globalization of Korean traditional food are provided.

The object of this study is to evaluate the Korean traditional food culture education program which was developed in the prior study. In order to evaluate the effect of the program on the students’ knowledge of traditional food culture and their food habit, the program was practiced for 82 students in 4 elementary schools located in Seoul and Kyungki province during 16 weeks from Mar 1, 2005 to July 23, 2005. The pretest and the post-test were performed using an evaluation tool which is composed of evaluation sections for the perception and knowledge of the Korean traditional food culture, Korean children’s food habit and food preference for the Korean traditional food and fast food. The validity of evaluation was proved through the control group in the pretest and the post-test. Descriptive analysis and paired t-test were performed using SPSS/WIN 12.0 Statistic Package in order to compare the results of the pretest with those of the post-test after the education. The perception of the students who took the class for the Korean traditional food was slightly improved (p<0.05) and their knowledge was also increased (p<0.001) after the education while no difference was found in the control group. Moreover, the subjects’ food habit (p<0.001) and their preference of the Korean traditional food (p<.05) were increased respectively but their preference of the Western fast food was decreased(p<.01). These results indicate that the education program evaluated in this study has the effect of altering the subjects’ food habit or food preference as well as of introducing the knowledge of the Korean traditional food culture.