The purpose of this study was to identify the perceptional patterns of Korean traditional food for China-Korean housewives in Yanbian area and to compare the preference for traditional food of Korean national holidays between the perceptional patterns. Data were collected from 261 China-Korean housewives in the Yanbian area and cluster analysis was used. The results revealed two different patterns, i.e., tradition-oriented vs. modem-oriented. Descriptive statistics showed that perceptional patterns were likely to vary depending on socio-demographic background. Also, perceptional patterns were significantly related with the preference of traditional food of national holidays i.e., new years day, first full moon of January, thanksgiving day, han-shik (the 105th day after the winter solstice), and dong-gi (the coldest winter solstice). Similarities and differences in perceptional patterns as well as preference of traditional food of national holidays were discussed, and future implications for food nutritionists and Asia marketers were provided.

The purpose of this study was to investigate Chinese university students' in Beijing perception for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145 (45.7%) and female 172 (54.3%) college students of residing in Beijing. Nationality of Kimchi answered Korea 83.3% of all the participants, and have eaten Kimchi was 59.0%. Male purchased commercial Kimchi 39.7%, and female restaurant 44.9% (p< .05). The first answered 'it was taste' 52.1% when commercial Kimchi purchased, and packing size of commercial Kimchi was 50g 50.0%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 79.1%, Mu Kimchi 68.4% and Oi Kimchi 63.6%, also preference of Kimchi was Baechu Kimchi 44.3%, Mu Kimchi 29.3% and Oi Kimchi 19.2% in order. After have eaten Kimchi answered good 64.6% (p< .05), Kimchi liked reason were the highest 'refreshing taste' 42.4%, unliked were 'oder (of garlic, ginger and anchovy juice, etc)' and 'too spicy' 33.3%, respectively. Improvement on consumption extention of Kimchi answered 'not too salty' 30.2%, 'not too hot' 28.5% and 'not too strong seasoning' 22.7%. Perception for Kimchi answered the highest mean (3.95) 'Kimchi is a good side dish with cooked rice'.

This study was carried out to investigate Chinese in Beijing and Shanghai perception and preference for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145(45.7%) and female 172(54.3%) of residing in Beijing, and on male 139(49.5%) and female 142(50.5%) of residing in Shanghai. In foods of eating with Kimchi resulted the highest Chinese foods 40.3% on male, and Korean. Chinese foods 25.3% on female in Beijing(p< .05), Korean, Chinese foods 26.7% and 25.3% on male respectively, and Korean foods 50.7% on female in Shanghai. In Kimchi used dishes Beijing resulted high Kimchi Ramyon 61.5%, Kimchi Kuk 51.3%, and Kimchi Chigae 44.9%, and Shanghai were Kimchi Ramyon 51.2%, Kimchi Kuk 41.3%, and Kimchi Fried Rice 22.4% in order. In evaluation by kinds of Kimchi, the taste resulted high onion juice Kimchi(M=6.55) of the third days, and overall acceptability resulted high onion juice Kimchi(M=6.18) of the third days, similary in Beijing, and Kimchi added in shrimp(M=5.70) of two days, and overall acceptability resulted high Kimchi added in shrimp(M=5.70) of the third days, similary in Shanghai. In Sensory evaluation by used Kimchi, the taste resulted high in the order of Kimchi Fried Rice and Chinese style Kimchi Fried Pork(M=6.27), and overall acceptability resulted Kimchi Fried Udong(M=6.40), Chinese style Kimchi Fried Pork(M=6.27), Kimchi Dumpling(M=6.20) in Beijing, and Kimchi Chige(M=6.70), Kimchi Fried Rice(M=6.67) and Kimchi Pancake(M=6.44), and overall acceptability resulted Kimchi Fried Udong, Kimchi Chige(M=6.50), Kimchi Fried Rice and Kimchi Pancake(M=6.44) in Shanghai.

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

Prefiguring the proliferation of postcolonial discourses in the next two decades, this essay attempts to illuminate the key issues pertaining to collectivity and individuality in postcolonial relations: territorial consciousness, linguistic domination, and cultural imperialism among others. The essay examines these interrelated questions in terms of what I would define as "postcolonial cognitive mapping." Cognitive mapping involves demarcating cultural territories as self and other, center and margin, and indigenous intellectuals in the third world and minority intellectuals in the first world. In relation to this mapping, Fredric Jameson demonstrates that third-world texts, even those which are seemingly private and invested with a properly libidinal dynamic necessarily project a political dimension in the form of "national allegory." That is to say, the story of the private individual destiny is always an allegory of the embattled situation of the Third World's culture and society. Meanwhile, Aubdul JanMohamed argues that the minority discourse should be located in non-identity-that is, not in shared identity such as race, nation, and gender, but rather in the shared experience of economic and cultural marginalization. At this juncture, the writing subject should be in the cultural and political thinking which is able to dialectically encompass both the collective tactics in third world and the individual one in First World. By doing this, the postcolonial writer can achieve the autonomy of his/her poetics of identity. If the postcolonial project in writing is at once to recognize and resist the continuing influence of colonialism, the only choice given is to use cognitive mapping strategically in order to achieve creative transcendence.

The deficiency of competent native English speaker raters and the inherent problem with intra-rater and inter-rater reliability of the oral proficiency interview (OPI) has precluded the full-fledged implementation of English performance testing, inevitably ushering in the computer- based oral proficiency interview (COPI) as its viable alternative with the help of automatic speech recognition (ASR). The plausibility and feasibility of implementing ASR-based COPI has recently been investigated with favorable results, which warrants more sophisticated research focusing on development of desirable test methods that will meet the rigorous criteria required by high-stakes language tests. In this respect, employing varied statistical methods as correlational, regression analyses, and ANOVA, the present study attempts to explore strengths and limitations of test method facets and to identify valid test methods to maximize the validity and reliability of ASR-based COPⅠ. Within the theoretical framework of communicative language components to be measured, the statistical findings reveal that some test methods prove to be more effective than others in producing COPI test results with better discriminability and reliability. The survey of students and teachers also suggest their favorable attitudes toward utilizing the COPI for in-class evaluation. Both findings strongly corroborates potential of the COPI in question as a valid performance testing tool to measure overall communicative competence. The current research is expected not only to shed light on advancement of performance testing, but also to serve the purpose of enhancing communicative English teaching.

This study is to investigate empirically the turnover awareness of key member working in Research & Development Division in high technology electronic R&D institute. Through the analysis of 106 questionnaires and individual depth interview with key member

To investigate the importance and practice of well-being related dietary life pattern such as purchasing food materials, food habits and eating out, a survey was conducted by questionnaire and 5-point Likert score in Seoul and Gyeonggi-Do, September, 2004 and April, 2005. The responses of 732 housewives who were over 40 years were analyzed by SPSS package program. The results were as follows. Most of them were 40-49 years(74.4%), graduated highschool (66.6%) and their family type was nuclear family type(81.4%). Almost half of them had full-time job (37.1%) and part time job (15.4%). The average importance score of 'food habits', 'purchasing food materials' and 'eating out' were 4.15±0.91, 4.06±0.96 and 3.25±1.01 respectively. But the average practice score of 'food habits' was greater(3.58±1.06) than 'purchasing food materials (3.19±1.19)' and 'eating out(2.54±1.05)'. Among 5 types of 'food habits', the type of 'cut down on eating fast food' had the greatest score of importances (4.31±0.97) but the difference between importance and practice was greatest(0.94). Also 'consume home-made food rather than processed or ready to food' showed great scores in importance (4.28±0.87) and practice(3.87±1.04). 'Consume fruits and vegetables rather than meats' and 'avoid heavy use of oils' had the importance score of 4.04~4.19. But the practice score of 'avoid heavy use of oils' was the lowest(3.39±0.97). Among four types of purchasing of food materials, 'purchase domestic agricultural food' was greatest(4.37±0.78) and 'don't purchase genetically modified food' 'purchase organic food' and 'purchase whole grain products' were also great (3.92~3.99). But the practice score of 'purchase organic/low chemical foods(2.77±0.98)' and 'don't purchase genetically modified food(2.99±1.41)' were lowest. 'Go to well being restaurant' in three types of 'eating out' showed greatest in importance(3.35±0.96) but the practice score(2.47±0.10) was lower than the importance score. Also 'choose menu with comparing calories' had the lower score in practice(2.45±1.06) rather than importance score(3.22±1.03). In regarding to 'food habits', the importance score were significantly affected by type of food expense (p〈0.05) and health status (p〈0.05). The importance score of 'purchase food materials' were significantly affected by the type of food expense (p〈0.001), type of residence(p〈0.05), and self assessment of weight(p〈0.05). Monthly income, especially more 400 million won, was the commonly significant effector in practice score of 'purchase food materials' and 'eating out'.

현재의 유비쿼터스 환경의 홈 네트워크 제품 사용자는 단일 사용자가 아닌 다수의 사용자가 사용하는 네트워크 행태를 취하고 있다. 변화하는 사용환경과 시스템들은 현재와는 다른 요구사항을 가지고 있으며, 이에 따른 사용자 중심의 디자인과 제품 인터페이스 체계의 연구활동은 국내외에서 활발하게 이루어지고 있다. 다양한 모바일 디바이스 및 홈 네트워크 제품의 보급화가 빠르게 성장하면서 이를 쉽게 제어하기 위한 다양한 제어방식이 연구되고 있다. 이중 음성인식기술을 비롯한 표정은 안면표정인식기술의 개발이 활발히 진행되고 있다. 모션감지 센서를 활용한 사용자 제스처 콘트롤 체계는 아직까지는 초보적인 단계에 있으나, 제품 제어에 있어서 향후 근미래에는 자연스러운 인터랙티브 인터페이스의 활용도가 높아질 전망이다. 이에 본 연구에서는 효과적인 디바이스 제어를 위한 제스처 유형의 자연스러운 사용언어체계 개발 방법 및 결과 그리고 사용자 맨탈모델와 메타포 실험을 통한 연구내용을 정리하였다. 기존 사용자의 제스처 유형의 자연스러운 사용언어를 분석하면서 디바이스 제어방식으로서 활용 가능성을 검토할 수 있었으며, 동작 감지 카메라 및 센서를 활용한 새로운 디바이스 제어방식 개발과정의 연구를 통하여 제스처 유형의 자연스러운 언어 체계 개발 및 과정을 정립하였다.

The purpose of this study is to provide useful information for establishing desirable table manner culture by investigating the perception, practice of traditional basic table manner. The subjects were consisted of 1,261 participants(618 males and 643 females) in Daegu and Kyungpook. The recognition, practice of traditional basic table manner were measured on the five-point Likert scale. The results were summarized as follows: The overall recognition score on ordinary table manner was 3.74 points, and of methods and kinds of dinner services was 2.99 points. The education score on table manner of parents for sons and daughters was 3.66 points, and the necessity score of table manner was 3.92 points. The scolding score of adults for table manner was 2.79 points, and cooking score of side dishes for adult was 3.25 points. In result of analyzing difference between perception and performance of traditional table manner, perception is much higher than performance. Respondents consider that the most perceptional and performant traditional table manner item is 'eating foods inside mouth by not seeing and rushing out'. Meanwhile, 'eating and taking some foods from a main dish' was the lowest perception and performance. The total recognition score on traditional table manner was 77.78 points, and the total practice score on traditional table manner was 71.72 points.

A company is liable for its products and has the responsibility to make good on any loss or damage incurred by the user of its product. The purpose of the Product Liability Act(PLA) is to protect consumers against damage caused by defective products, and contribute to the safety of the citizen's life and the sound development of the national economy by regulating the liability of manufacturers, etc. for damages caused by the defectiveness of their products. In this study, the cognition levels of consumers and producers for PLA were surveyed. The cognition levels of four factors of acknowledgement, comprehension, necessity and impact for PLA were assessed. The results were as follows : i) Acknowledgement and comprehension levels of consumer were assessed low but they assessed necessity and impact of PLA high; ii) Producers assessed necessity and impact of PLA higher than their acknowledgement and comprehension levels; iii) Overall cognition levels of producers were higher than those of consumers.

To understand the pattern recognition from dataset, a study should be started from the decomposition process of context into a collection of data pieces because the context may infer different words or information. Many researchers have been focused on finding an effective methodology for data storage, retrieval, representation, and discovery. As a similar endeavor, this paper proposes a new modeling method using group theory and situation theory. This paper provides how to construct a semi-group as a modeling method for pattern recognition from huge dataset. This process of construction of semi‐groups can be used as a retrieval tool for the decomposed information if necessary.

This study was focused on the analysis of questionnaire that surveyed the uses, preference and recognition on apple. The subjects of this study consisted of 452 female(married 238, unmarried 214) in Daegu area. Among those respondents, 49.1% answered that they ate apple after dinner. Respondents preferred as purchase place fruits store(34.5%), traditional market(22.6%), and big discount store(21.7%), in order. Taste(46.0%) was the most important as purchase criterion. 49.1% of respondents preferred small amount below 2-3kg every one purchase. In preference survey on apples, 80.5% of total subjects responded 'like' or 'very like', and 73.6% of those subjects who favorably responded liked the 'taste' of apples. The preference survey study on apple foods revealed that respondents preferred the most apple juice(M=3.47), fellowed by apple jam(M=3.35) and apple vinegar(M=3.21). On the other hand, apple bab(M=2.29) and apple jook(M=2.23) had the most low preference score. The recognition survey study on apple revealed that respondents knew relatively well the followings: apple is natural food(M=4.25), apple is good for body and apple is good for beauty(M=4.20). Respondents required apple to be fresher(41.0%) and taster(37.4%). 89.4% of respondents expected that consumption of apples would be increased or maintain at the present level.

본 논문에서는 정유연성 지배주파수를 이용한 개선된 매개변수 인식기법이 제안되었다. 정유연성 지배주파수를 이용할 경우 주파수응답함수에서 고유주파수 보다 다수의 정보를 추출할 수 있어 매개변수 인식의 성능을 향상시킬 수 있는 장점이 있다. 정유연성 지배주파수를 매개변수 인식에 이용하기 위하여 기존의 고유주파수 민감도에 기반한 구조계 인식기법이 확장되었다. 정유연성 지배주파수의 이용을 통한 매개변수 인식의 성능향상은 수치예제를 통해 증명하였다. 수치예제는 스프링과 질량으로 이루어진 간략 모델이 사용되었으며, 고유주파수 만을 이용하여 구한 인식값과 비교한 결과 보다 정확한 매개변수 값의 인식이 가능함을 알 수 있었다.

The purpose of this study was to identify the perceptional dimensions and patterns of Korean traditional food and to find the determinants of the patterns. Data were collected from 305 Korean housewives living in Mongol, and were factor and cluster analyzed. The results revealed two different dimensions and patterns i.e., high involved vs. low involved groups. Descriptive statistics showed that perceptional pattern types are likely to vary depending on socio-demographic and cultural background of Korean traditional food. Similarities and differences in perceptional patterns between high and low involved groups of Korean Mongolian are discussed, and future implications for globalization of Korean traditional food culture are provided.