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.

This research was conducted to evaluate quality changes in traditional Doenjang and manufactured Doenjang during a storage period of 8 weeks. Low-salt Doenjang and commercial Doenjang were purchased from different manufacturers and proximate analysis as well as changes in isoflavone, polyphenol, flavonoid contents of the samples were investigated using a mass spectrophotometer. The salinity of traditional Doenjang, low salt Doenjang, and commercial Doenjang were 13.2±1.15, 7.17±2.74, 10.67±0.35%, respectively and the salt concentrations of the soybean pastes did not change during storage. After 8 weeks at 35℃, chromatic values of all the paste samples decreased somewhat, with traditional Doenjang exhibiting fewer changes as compared to manufactured Doenjang. Amino acid nitrogen, acidity, microbial population all tended to increase with time, although some samples showed fluctuations during the test period. Moreover, the total isoflavone contents of traditional Doenjang increased with storage time while that of manufactured Doenjang tended to decrease. The isoflavone aglycone was shown to be the highest in traditional Doenjang, while isoflavone glycoside was abundant in manufactured Doenjang. Total flavonoid contents showed similar trends regardless of samples; initial contents of total flavonoid was 0.6 mg/g which increased to more than twice to 1.4 mg/g at the end of storage period. Composition profile of Doenjang extracts was analyzed using UPLC-Q-ToF

In this study, we analyzed the utensils, covers and mats that were used for making meju, the shape of meju, and the heating method used for making meju from the 225 ways of preparing jang mentioned in the 32 volumes of the ancient cook books from 530 AD to 1950. The heating method of traditional meju bean and starch included 57 kinds of steaming, 59 of boiling, 21 of roasting + boiling, and 2 of cooking. The shape of meju included 41 kinds of egg, 27 of ball, 22 of lump, a kind of doughnut, 8 kinds of hilt, 6 of flat, 4 of chip, and a kind of square. Among the 72 gochoojang meju, the heating method of bean included 9 kinds of boiling, and 6 kinds of steaming; whereas the heating method of starch included 19 kinds of steaming of dough, 11 of rice cooking, and 5 of boiling of dough. The utensils for molding of bean meju were 49 kinds of straw sack, 14 of round straw container, 11 of heating bed, 7 of large straw bowl or Japanesesnailseed, 5 of jar, 4 of ditch, 3 of straw bowls, 2 of pottery steamer of dough, 2 of gourd, and a kind of long round bamboo bowl and sack of straw. The cover and the mat used for molding of meju included 36 kinds of straw, 17 kinds of paper mulberry leaf, 15 of wide straw seat, 14 of mugwort, 11 of pine tree leaf, 10 of soybean leaf, 6 of cocklebur leaf, 6 of sumac leaf, 6 of barley straw, 6 of mulberry leaf, 5 of fallen leaf, 5 of cogon grass, 4 of reed seat, 3 of scrap of cloth, 2 of Indian bean tree leaf, a kind of reed. There were only 5 kinds of hanging.

The objective of this study is to explore the preference differences of experience programs in rural areas according to socio-demographic characteristics. For this purpose, data were collected from a total of 481 adults visited in rural social enterprises in 2015, using self-administered questionnaire survey. Twenty-six items for evaluating the preference of experience program were measured using 5 score Likert scale and were extracted to 6 factors such as physical, ecological, historical culture, recreational and healing, watching show, and rural life experience. The results were as follows: first, visitors preferred the ecological experience the most and in order of recreational and healing, rural life, physical activity, historical culture, and watching show. Secondly, physical activity were preferred by young people, the unmarried, and student. Ecological, historical culture, recreational and healing, rural life experience were preferred by higher income earner or highly educated. Based on these results, implications for developing customized consumer’s experience program for rural social enterprises will be suggested.

The purpose of this study is to clarify the historical background of the setting of seungdang(僧堂) and gowon (庫院) in the Zen Buddhist temples of Song dynasty, in terms of as a Buddhist temple universality and as a Zen temple specificity, through the historical reference investigation on its relevance to the Buddhist temples of Tang dynasty. In the Zen Buddhist temples of Song dynasty, the Zen meditation space of seungdang was located on the west side of Buddha hall, and the kitchen and officiating priest’s living space of gowon was located on the east side of Buddha hall. Through the analysis of historical reference it was confirmed that, in the Buddhist temples of Tang dynasty, the Zen meditation section of seonwon(禪院) was on the west side, and the gowon was on the east side too. Therefore, it can be said that, the setting method of seungdang and gowon of the Zen Buddhist temples of Song dynasty was established above tradition of the Tang dynasty Buddhist temples.

We can learn about and sum up the spread history of Chinese traditional musical instruments in East Asian countries according to the literature of other ancient books. But as a dictionary in ancient Korea, Zilei zhushi (《字類註釋》) completely recorded historical information of material and spiritual culture depending on its selectivity, model, practicability, learning, accuracy and objectivity characteristics at that time. Names of the instruments it recorded not only reflect the historical introduction process of the Chinese traditional musical instruments in South Korea, but also represent the level of understanding of Chinese traditional musical instruments in the ancient Korean. By using the Chinese Dictionary in Ancient Korean and referring to Chinese classics literature dictionaries, this paper attempts to focus on examining collection, classification and characters of the musical instrument names and further discussing the spread track of Chinese traditional music culture and Chinese character culture in East Asia.

The purpose of this study was to produce a prototype after performing the design for the traditional flooring Hanji after coating. It performs the following test results were as follows. The prototype was commissioned to establish optimal coating conditions through. The production of high quality flooring can be produced after the year 192,000 sheets. Largely due to the coating operation to improve hand and contributed to improving the working environment.

This study was undertaken to examine the knowledge about food culture and intakes of traditional food in Korean and Japanese elementary school students. In 2012 and 2013, a total of 265 students were surveyed, consisting of 73 Korean fifth graders and 192 Japanese sixth graders. The questionnaire comprised of queries on general items, the recognition and sampling of traditional and celebration foods, the knowledge about the partner country's food culture, and the frequency of consuming the partner country's foods. As a result of this study, the frequency of consuming their own country's traditional foods for Korean children (3.1 out of 5.0 points) and Japanese children (3.2 out of 5.0 points) was similar to each other. Japanese children reported to eat Korean foods (2.9 points) more frequently than those of Korean children to eat Japanese foods (2.4 out of 5.0 points) (p<0.001). However, the Korean children reported to have more experience on given typical Japanese foods than Japanese children reported about Korean foods. Further studies are needed for the perception on traditional foods in Korean and Japanese children. The results of this study can be used as a basic data to succeed and develop traditional food cultures.

이사부 장군이 울릉도를 복속하였다는 『삼국사기』 기록에는 출항 할 때 어떤 종교 의식을 행하였는지를 알려주는 기사는 없다. 그리고 이와 관련한 금석문이나 자료들도 아직 발견되지 않았다. 이에 당시 종교 의식을 어떻게 행하였는지를 알기 위하여 본문에서 동해에서의 신앙 전통과 관련한 각종 기록을 시대별로 정리하였고, 현재의 민간신앙 전통에 대하여 폭넓게 살펴보았다. 그 결과 東海를 배경으로 바다에서의 안전을 도모하기 위해, 또는 바다로부터 올 수 있는 나쁜 액살을 막기 위해 신라 이래 고려와 조선시대에 東海에서 용왕 을 주요 신령으로 모셔서 제사를 지냈다는 각종 기록이나 설화는 매우 많았음을 확인할 수 있었다. 이와 같은 전통은 현재 동해안에서의 민간신앙 전통에도 영향을 미쳐 마을 단위 제의에서 바다에서의 안전을 도모하기 위해 삼척과 울진을 비롯하여 울릉도에서도 하위 제차로 용왕제를 지내고 있음을 폭넓게 확인할 수 있었다. 특히 이사부 장군의 출항지로 여겨지는 오십천 하구의 사직동 서낭당에서 모시는 신령은 성황ㆍ토지신과 함께 용왕을 위패 형태로 모시고 있으며, 인근의 근덕 덕산 서낭당에서도 용왕을 모신다. 이를 통해 동해안에서 용왕을 모신 전통은 매우 오래되었으며, 그 형식은 산신이나 성황신을 협시하는 형태로 모시거나, 마을 고사를 지낼 때 하위 제차로 용왕제를 지내고 있음을 알 수 있었다. 그러므로 이사부 장군이 울릉도 복속을 위한 작전에서의 안전과 승리를 위해 행하였을 종교의례에서 상당신으로 天神이나 山神 등을 모셨고, 안전을 기원하기 위한 하위 제차에서 용왕을 모신 용왕제를 지냈을 것으로 추정할 수 있다.

The purpose of this study is to consider the design characteristics of Chinese traditional clothing, especially from the Ming-Qing Dynasty era, and how they have influenced contemporary fashion. Regarding research methods, this study determined the design characteristics, such as the form, color and pattern of Chinese traditional clothing of the Ming-Qing Dynasty era. In addition, 440 photos were collected from the Paris Collection from 2005 to 2014 using www.firstviewkorea.com. The results of this study are as follows. First, the most popular silhouette from Chinese traditional clothing appearing in contemporary fashion was the H-shaped one, and the internal lines appeared in the following order: Chinese collar; narrow sleeve; symmetrical front opening; round collar; wide sleeve; and the C-shaped Biwa front-end. Second, the most popular color was achromatic black, followed by white. The chromatic colors were in the order of blue, yellow, red, green, and purple. Third, the patterns appeared in the following order: Plant patterns, complex patterns, and animal patterns. The peony pattern appeared the most commonly as a plant pattern, followed by the arabesque pattern and the plum blossom pattern which appeared with a similar proportion. Dragon, bird and phoenix patterns appeared the most for animal patterns. It is considered that the results of this study will be helpful for designing products for Korean fashion brands that will advance to the Chinese market. In addition, it will help Chinese designers apply the Chinese-style design characteristics popular among people throughout the world when they advance to the West.

본 논문에서는 전통 목조건축물로 되어 있는 대한민국의 국보 1호인 숭례문의 구조해석을 수행하고 안전도를 평가하였다. 전통 목조건축의 대부분의 하중을 차지하고 있는 숭례문의 지붕하중을 상세히 산정하고 숭례문의 가구구성 특징을 면밀히 살펴 범용 구조해석 소프트웨어인 midas Gen으로 구조해석모델을 구축하였다. 수직하중에 대한 정적구조해석을 수행하고 주요 수직 수평 구조부재의 안전성과 주요 수평부재의 사용성을 평가하였다. 숭례문의 동적거동특성을 평가하기 위하여 현장에서의 충격해머실험과 구조해석 소프트웨어를 이용한 고유치해석을 수행하고 그 결과를 비교하고 주요모드를 도출하였다. 수직하중에 대한 검토결과 숭례문은 구조적 능력에 여유가 있는 것으로 나타났다.

The purpose of this study is to critically investigate the ways in which scholars and architects in Korea have theorised the tradition in Korean architecture from the early 20th century to the present. After opening the door to foreign powers, the most important issue to be resolved in Korea architecture has been the modernization of the traditional architecture. The successful modernization of Korean traditional architecture depends on successful theorization of the tradition. However, many attempts to theorise the uniqueness of tradition in Korean architecture had not been instrumental to the modernization of Korean traditional architecture. The reason why they were not successful lies in the lack of philosophical and methodological reflection upon how to approach the tradition. They were either trapped in ambiguous essentialism without systematic methods and theories, or simply inventing the tradition from the vantage point of the present. This paper argues that in order to theorise the tradition, one need to translate the tradition into contemporary architectural vocabularies. What is important in translating the tradition is not to directly apply contemporary concepts and perceptual frame of architecture to traditional architecture but to find the gaps and differences between the two. This will open hermeneutic spaces to translate the tradition into useful principles and vocabularies of comtemporary architecture.

During the Joseon period, kimchi was mostly made by heating the ingredients. Since salt was pricey at the time, in order to save salt and time, people used a method that involved destroying the cell wall by heating the vegetables. However, this method is no longer passed down. Thus, in this paper, we re-discovered how kimchi was made through heating while analyzing the recipes for kimchi during the Joseon period. There were 27 kinds of kimchi made through blanching. To keep the vegetables from becoming soggy, 2 kinds of kimchi were made by putting the ingredients in potassium aluminum sulfate water and 3 kinds were made through blanching the ingredients in limewater. There were 7 kinds of kimchi made by heating in vinegar, 5 kinds by boiling the ingredients, 6 kinds by stir-frying the ingredients, 2 kinds by stir-frying the ingredients with salt, and 3 kinds by steaming the ingredients. In order to eradicate unwanted germs, leaving only Lactobacillus, 25 kinds of kimchi were made by draining the boiled mixture. A total of 17 kinds of kimchi were made by heating the kimchi pot with compost including that of horses. For elders with weak teeth and poor digestion, 7 kinds of kimchi were made after heating, including 3 kinds of sukkkakdugi (cubed radish kimchi made with boiled radish). 3 kinds of chaekimchi (julienned kimchi) and 3 kinds of chaekkakdugi (kimchi with julienned radish) for elders existed as well.

This study is objected to investigate the repairing method and the modification period of rafters via the transformation traces left in the superciliums, where repair process takes places frequently. This is the basic research of analyzing the architectural features of Deokkeori, one of the additional-rafter methods. Deokkeori method can be described as using Deokdori in the top section of Hayeon, and placement of Sangyeon above it. This method was started to be used since middle of the Joseon dynasty period(middle 18th Century) and mainly used at 19th Century to resist the transformation caused by repairing. It had been gradually developed from non-application stage to application stage including additional usage of complement.