The object of this research is to analyze and classify the preference on Korean traditional desserts by age groups. More women than men were observed to have a healthy diet. In addition, with regards to age, children and young people were founf to have a healthier diet than the median age. Women showed a preference for dessert more so than men. Both men and women showed to eat dessert when reminded, and the young, as well as middle-aged were found to eat dessert often. Korea sign a survey on the traditional dessert, like rice cake, were the preference for women, whereas men were fixated in soft drinks, fruit punch and Schisandra chinensis fruit punch with Rhododendron. Young people liked rice cakes, while the median age liked chajongryu hangwaryu. In soft drinks, fruit punch and watermelon Sikhye was preferred by two of the young, while the middle-aged preferred baesuk and Schisandra chinensis fruit punch.

경극의 시작은 오래되었으나 중국 중부지역의 양자강 일대에서 발전하기 시 작하여 각 지방의 특색을 포함하면서 오랜 시간 동안 변화해 왔다. 지금 의 형태로 나타난 경극은 청나라 시기(1736~1796)에 북경에 정착하면서 극의 내 용과 음악의 곡조, 그리고 표현방법 등이 어우러져 춤과 노래가 동시에 진행되는 형태로 변화했다. 이 경극은 극본에 연기와 음악 ‧ 노래 ‧ 소도구 ‧ 분장 ‧ 의상에서 너무나 중국적인 특색을 보이기 때문에 중국전통 문화의 엑기스로 일컬어진다. 경극은 시간과 공간의 제약을 받지 않는다는 특징 때문에 극의 배경과 시대적 상 황 등, 모두가 상징적으로 처리된다. ‘상징’은 중국 극의 중요한 요소라고 할 수 있 다. 그리고 경극은 장식성과 과장적인 면이 있다. 따라서 경극의 이해는 어떻게 보 면 근대연극과 비교해 볼 때 무대의 장치 면에서 조악하게 보일 지도 모른다. 이 런 것들이 문화적 특색이라 평가할 수 있다. 또, 배역으로 등장하는 배역들이 공연 할 때 표현하는 행동 들이나 배우들이 갖추는 분장 등 역시 중국 문화에 대한 관 련성을 보여준다.

This study was conducted to compare the preference and satisfaction for Korean traditional foods (Jeonju Bibimbap, Daetongbap, Jeonbokjuk, Jorangiddockguk, Hobakbumbuk, Darkgalbee, Eonyang Bulgogi, Moyackgwa, Insam Jeonggwa, Maejackgwa) in foreigners and Koreans. In this study, 27 foreign and 31 Korean university students were surveyed. Statistical analysis and Mann-Whitney U test were performed using the SPSS statistical package (17.0). The major findings were as follows: 1) Foreigners had higher experience of eating Darkgalbee (84.6%), Jeonju Bibimbap (80.8%), Daetongbap (53.8%), and Jeonbokjuk (53.8%) among Korean traditional foods, whereas their eating experience of Insam Jeonggwa (3.8%), Maejackgwa (11.5%), Moyackgwa (15.4%) and Jorangiddockguk (23.1%) was lower. 2) Foreigners and Koreans both liked sweet taste, but disliked sour taste, bitter taste, garlic flavor, sesame flavor, and soy sauce flavor among the sensory characteristics of Korean traditional foods. 3) Foreigners scored their overall satisfaction of Korean traditional foods in the order of Jeonju Bibimbap (7.70±0.95), Eonyang Bulgogi (7.62±2.10), Daetongbap (7.59±1.60), Darkgalbee (7.20±1.56), and Jeonbokjuk (6.67±1.64), whereas Koreans rated higher scores for Eonyang Bulgogi (8.28±1.19), Darkgalbee (8.20±1.00), Jeonju Bibimbap (7.73±1.08), Jeonbokjuk (7.69±1.44), and Moyackgwa (7.43±1.52).

이 논문은 아시아뿐만 아니라 세계적으로도 유행이 된 한류현상을 비판철학적인 관점에서 분석하고 한류문화가 세계적인 문화로 거듭날 수 있기 위해 필요한 인문학적인 성찰이 무엇인지를 제시하는 데 그 목적이 있다. 이를 위해 한류의 기원과 정체성, 한류에 대한 긍정적 평가와 부정적 평가, 그리고 한류문화담론 및 호르크하이머와 아도르노 등의 비판철학적 시각을 제시하였다.한류(韓流, Hallyou, Korean Wave)는 ‘한국의 TV드라마, 음악, 영화 등 대중문화 콘텐츠가 동아시아를 비롯하여 세계 각지에서 유행해 라이프 스타일에 영향을 미치는 사회문화적 현상을 말한다. 한류는 가족윤리를 중시하는 전통적 가치와 개인의 행복을 중시하는 현대적 가치가 융합된 세계적인 문화라는 긍정적인 평가와 함께 서구의 대중문화가 아시아적 가치에 적합하게 필터링된 모방문화에 지나지 않는다는 부정적인 평가가 있다.비판이론가의 문화산업이론에 따르면, 대중문화는 ‘동질성’과 ‘예측가능성’ 때문에 대중들의 허위의식을 조장하여 비판의식을 상실하게 한다. 한류문화가 지역적인 것과 세계적인 것의 변증법적 종합을 통해 세계적인 문화로 거듭나기 위해서는 서구문화의 부정적인 측면에 대한 비판적 태도가 필요하며, 한국의 전통문화에 내재된 비판정신이 회복되어야 하며, 미디어 교육 등이 필요하다. 이러한 전통과 현대의 변증법적 교섭과 실천을 통해 한류문화는 세계적인 문화로 거듭날 수 있을 것이다.

This study was conducted to investigate of changes for organic acids in takju during storage conditions. Two types of takju, unsterilized and sterilized, were used. Acetic acid, citric acid, lactic acid, malic acid and succinic acid were detected in sample. Residues of malic acid was not detected after 7 days storage in room temperature( 25oC). In contrast to lactic acid was increased by times after storage. Acetic acid concentrations was gradually increased in room temperature but was not changed in cold temperature(4oC). After storage for 10 days, the organic acid residues lactic acid > citric acid > succinic acid > malic acid > acetic acid in unsterilized takju. Compared to unsterilized sample, organic acid residues in sterilized sample was not significantly changed. Consequently, organic acids residues mainly affected by sterilization.

‘와카’는 오래전부터 일본인의 심정을 표현하는 정형시(詩)로 고대부터 계승되어온 일본문화의 핵심이라고 할 수 있다. 와카의 창작이란 문예적 창작이며 개인 심정의 표출임에도 불구하고, 이것이 향수되는 장소나 방식은 위정자(為政者)와의 관계를 끊을 수 없었다.9세기에 궁정에서 천황에 의해 개최된 ‘우타 아와세(歌合)’는 와카의 창작이 집단적으로 행해졌고 또 그 와카의 우열(優劣)을 승부하는 시합 형식으로 오락성을 겸한 행사였다. 천황이 왕비의 외가세력에 대항하기위해 ‘우타 아와세(歌合)’를 열고 칙찬집(勅選集)의 편찬으로 이어지기도 했다. 12세기 후 ‘우타 아와세(歌合)’에 종교적인 색채가 더해져 와카 계의 뛰어난 가선(歌仙)들의 공양이라는 ‘에이구(影供) 우타 아와세(歌合)’가 탄생하였고, 이는 절이나 신사(神社)에서도 열렸는데, 그 배경에는 ‘언령신앙(言霊信仰)’이 있었다. 또 이 시대에 새롭게 정권을 장악한 무사계급에게 전통성을 가진 와카는 자기 정당성을 구현하기에 중요한 역할을 했었다. 17세기 포르투갈의 카드로부터 전래되어 형성된 ‘햐쿠닌잇슈 가루타(百人一首カルタ)’가 성행하고, 메이지(明治) 시기에 들어와 그 방식이 획일화됨으로써 근대국가의 정신적 통제 수단의 역할을 완수하기에 이르렀다.집단적으로 와카를 향수하는 ‘우타 아와세(歌合)’, ‘에이구(影供)’, ‘햐쿠닌잇슈 가루타(百人一首カルタ)’는 와카의 계승에 큰 역할을 했는데 그 전통성 유지에 있어서는 정치적요소도 배제할 수 없다.

This study is intended to Mindori structure which is general private houses' structural type among traditional types and is a basic study to confirm structural characteristics of Hwatong connection which is general connection type of column-beam-cross beam. It is aimed to analyze how main member ,column, such as size, figure, thickness of Sungetuk and Dugeup affect on structure. Following conclusions are drawn. 1. According to connection conditions, models with big coefficient of friction show stable hysteretic behavior until the angle rotation of member reaches 1/60 and models with small coefficient of friction show dramatical increase in load after the angle rotation of member reaches 1/24. After the angle rotation of member reaches 1/30, separation distance of members is identified physically and cracks are not observed. 2. Specimens with big coefficient of friction show similar inner force regardless of column size(except column size 150mm) and models with small coefficient of friction show increasing inner force as the column size increases. Specimens with same sectional area have similar inner force even though the column figures are different. The thickness of Sungetuk and Dugeup doesn't affect inner force greatly, however, when the thickness of Sungetuk is thin, it could lead to failure of structure as it breaks. 3. The bigger the size of column and the coefficient of friction are, the smaller Bending stiffness depreciation ratio is. 4. Energy Dissipation Efficiency differs from the coefficient of friction. When the coefficient of friction is big, square column shows bigger than round one and it is bigger when the thickness of Sungetuk and Dugeup is thicker. When the coefficient of friction is small, round column shows bigger than square one.

한자문화권의 한자문화란 한문을 공용문어로 사용하여 영위된 종합적 지식체제 이다. 즉 한문을 지적 수단으로 사용하였던 사람들의 生活知, 學問知, 普遍知, 構想知등이 모여 이루어진 知識地形圖이다. 한자문화의 ‘知的傳統’은 가치의 역사적 축적이다. 특히 한국의 지적전통은 한 국의 지반에서 현실적으로 갖는 의미라고 할 수 있다. 한자기록으로 이루어진 지 적전통은 다양하게 전개되어 왔으며, 그것을 교육하고 학습하는 분야가 한문과목 이다. 우리의 한문문화를 동아시아 한문문화 속에서 비교하여 그 同異와 變化, 나아 가 普遍化를 분석할 때 우리만의 특성을 찾아낼 수 있다. 본고는 한자문화 중 전 통교육과 관련된 지식형성에 관해서 살펴보았다. 이 때 지식형성에 어떤 교재가 어떤 교육방법으로 사용되었는가를 밝히는 일은 매우 중요하다. 이에 ‘전통’ 한문 교육에서 그 지식의 분류와 지식의 실천내용을 고찰하여 지식형성의 틀을 찾아내고자 하였다. 전통적 몽학 한문교재는 天地人분류체계를 기반으로 지식을 형성하고 있다. 우선 자연에 대한 개괄적 이해를 토대로 하고, 그 위에 이상적 인간의 모습으로서 사회의 질서체제와 예교를 제시하였다. 이러한 분류체계는 고대사회의 식자교재 인 『급취장』을 비롯하여, 가장 널리 사용된『천자문』등의 중국교재는 물론이고, 조선시대의 『유합』이나『訓蒙字會』에서도 찾아볼 수 있다. 이런 분류체계 안에 서 초학자들은 識字와 함께 자연스럽게 전통적 세계관과 인간관에 접하고 수용할 수 있었다. 한편 교화용 교재는 자연에 관한 이해에 앞서 인간에 대한 이해를 다양하게 제 시하고 있다. 중국 宋代에 만들어진 『소학』,『삼자경』의 분류체계가 율곡의 『성학집요』나『격몽요결』등의 계몽서에 수용되어 계승되었다. 이러한 교화용 교재의 분류체계는 학습자로 하여금 심신의 수양과 독서를 통한 자기계발의 학습방법과 사회 속에서의 처신을 체득하게 한다. 이러한 전통적 몽학교재에 보이는 분류체계를 현대 한문교육 교재에 활용하게 되면, 교육과정에서 요구하는 전통의 이해와 계승의 한 방법이 될 것으로 기대한다.

The aim of this study is to look at how pepper was used in traditional medicine. In other words, this study aims to take a look at the process by which the medicinal nature & efficacy of pepper in traditional society was perceived and arranged through the aspects of the use of pepper as an exotic crop for treating diseases. This study investigated cases of using pepper for medical treatments by referring to books on traditional medicine in Korea. The old records about pepper are mainly in empirical medical books from the late Chosun dynasty. Nevertheless, the records about pepper tend to decrease in medical text as time goes by. Such a phenomenon can be attributable to the fact that people began to use pepper for daily food life rather than for medicinal purposes. Pepper was used mostly for digestive trouble such as vomiting, diarrhea, and stomachaches, and it was also applied to mental and aching diseases caused by the sound of body fluids remaining in the stomach. In addition, there were many cases where pepper was used externally for surgical disorders. Such symptoms for treatment are linked to, or in a complementary relationship with, research results in modern times. Boiled pepper was generally taken in the traditional herbal decoction method, and in the case of surgical diseases, it was applied externally. The cases of using old pepper, using pepper with seeds or without seeds, and using pepper mixed with sesame oil belong to a sort of herbal medicine processing, which usually aimed at changing the medicinal nature of pepper. In addition, in relation to the eating habits at that time, pepper was used as seasoning and to make red pepper paste with or without vinegar. There are two words used for pepper in the medical textbooks, 苦椒 (gocho) and 烈棗 (yeoljo). These words are translated into Korean as gochu, so we can identify this word as a nickname for pepper.

The objective of this study is to establish the method of conservation for traditional Korean settlements, based on the field surveys on the representative traditional settlements in Korea and China. The method is approached from grasping the conservation mechanism in which non-physical aspects deeply influence physical ones. The study has analyzed the characteristics and problems in the current methods of conservation for the traditional settlements, through comparing conservation practices at the World Heritage-class settlements such as Yangdong, Hahoi, and Oeam villages in Korea and Xidi-cun, Hong-cun, and Dangjia-cun in China. As a consequence of the study, the conservation method for the traditional Korean settlements is established as follows; Firstly, the conservation targets are classified into 4 types in terms of the relations of elements; individual, correspondent, sequential, and network elements. Secondly, the conservation strategies include the structuralizations of targets, by means of sequencing and networking. Thirdly, the conservation programs are made in consideration of the sustenance, transformation, replacement, and extinction of traditional use patterns.

The aim of this study is to identify the floor plan types of folk houses or traditional vernacular dwellings found in Nagan Folk Village located in Joellanamdo province. Examining the floor plans appeared among 36 vernacular folk houses presumably built in the 19th century in the village by means of the changes in the number of bays of Anche, the mail block of the house, the study was also able to construct a spatial compositional process of floor plan development. The floor plan examination revealed that the basic floor plan type in Nagan folk housing was 'ㅡ' shape, a typical southern dwelling based on the existing classification. This basic type is consisted of three bays or rooms: Jeongji (kitchen), Anbang (large room), and Jageunbang (small room). New spaces or rooms are added to this three room house to expand the house as the residential functions become more complex, such as more living and storage spaces. The expansion appears to have two direction. On the one hand, it has been taken place by inserting Marea, an open wooden floor living space between Anbang and Jageunbang to meet the extended living demand. On the other, Jeongjibang, a second kitchen/storage has been attached to Jeongji outward for extra cooking and storage. This two-way expansion shows the trend of symmetric expansion between cooking, storing space and dwelling space. It can be implied that the arrangement of house rooms has been structurally formulated and shared by the farmer-builders in the 19th century in Nagan village who appeared to be influenced by fixed images for housing.

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.

Korean missionaries and Korean diaspora churches are all around the world now. In fact, Korea is widely known as the second-largest missionary sending country in the world, and the country where the biggest church in the world is located. However, although Korean diaspora churches are located in strategic places for world mission, many are reaching out to only Koreans. Of course, they are engaging in various forms of mission. But mission is not their main pursuit. They tend to focus more on internal programs, and differentiate those programs from mission. Missional churches, on the other hand, have a different understanding. They think of the church as having one vocation: participation in the missio Dei—that is, the Triune God’s own mission. In other words, traditional churches have programs, some of which focus on mission; in contrast, missional churches focus mainly on mission and seek to bring all their programs to bear on that task. This study, in which the author commends the latter ecclesiological stance, explores how Korean diaspora churches in North America might be able to move from a traditional stance to a missional one. Utilizing three transformation theories as a framework for analysis, and working from data from interviews with leaders from ten Korean churches in North America and North American-based Korean missional leaders, plus library research and the records and histories of the churches studied, this study concluded that the authoritarian model of pastoral leadership in first generation Korean diaspora churches in North America militates against the employment of any change process that does not focus first and foremost on senior pastors. Given the support of the senior pastor, the study further recommends a strategy for change that is tailored to the culture of first generation North America Korean churches.

Traditional culture could be a wonderful source of inspiration for creative design. Tteoksal, the stamps used for making decorative patterns on traditional rice-cakes, have been used and passed on to generations to show the emotions of our ancestors. Numerous traditional patterns found in Tteoksal can be used to better understand and transmit tradition in modern ways. The purpose of this study was to develop fashion cultural products with a modern sensibility by understanding the origin, types and characteristics of Tteoksal and its patterns. The method of this study was through considering the proceeding studies and the references published by a specialist and museums having some information about further knowledge on Tteoksal. In line with the aforementioned study, neckties, eco-friendly bags and pouches were developed as fashion goods. Among the Tteoksal's patterns selected were lotus, bats, 樂letters and complex patterns. Using a computer graphic software program such as Adobe Illustrator CS5, archetypes of patterns were traced as vector graphics, and two design motives were developed in every pattern. The patterns were developed into two types: one was a basic pattern faithful to a basic motive pattern, and the other was a varied type that was changed and applied. The fashion products were developed as two styles for basic and varied patterns for neckties, eco-friendly bags and pouch items. Twelve products were made for each pattern, which totals 48 unique products. In conclusion, the study could be a critical step to better understand the traditional culture and its influence to the patterns applied to modern fashion design.

As a type of intimate architecture, fashion has always mediated the dialogue between clothes and the body, or fashion and figure. This study seeks to inquire the current aesthetic consciousness of the body and dress in Japanese avant-garde fashion and intends to research the features and meanings in the pastiche of Western sartorial convention in Japanese avant-garde fashion in order to examine the changing aesthetic attitude in postmodern fashion. The study investigates subjects of the fashion collections of the turn of the twenty-first century, when pastiche strategies frequently appeared in Japanese avant-garde fashion, through the methodology of literature research and case analysis. The results of the study are as follows: by developing the strategy of pastiche, Japanese avant-garde fashion exposes the defectiveness of the Western idea of the idealized and standardized body for mass productions, thus freeing design from its traditional confinement to the human body. Drawing on the re-conceptualization of the sartorial convention of Western tradition, Japanese avant-garde fashion designers tend to experiment with extreme exaggeration in form, refusing to subscribe to the traditional Western values built on the balance and symmetry of the body. Through the combination of the past and the present as well as the inner-wear as outerwear strategy, the historical pastiche challenges convention and symbolism, which results in the discord between signifiant and signifié of clothing.

This study, adult men and women who live in Seoul with 100 people a dietary habit and eating traditional foods, traditional foods and recipes of the characteristics, educational experience and educational demand for traditional foods were investigated. Korean traditional food usually eaten in the usual (37.2%) and holidays(30.2 percent) to eat. Korean traditional food to eat because we did not have time reduction(38.4%), cooking methods is difficult(30.2%), mainly to select the menu when eating out, traditional food in Korea(58.1 percent). Korea traditional food with a traditional culture of Korea has developed dishes (45.3%), the food here is that we use most often(22.2%), Korea's unique attributes of traditional food deserves world-class(74.4%), nutritionally balanced, healthy foods (72.1%) and showed that recognition. Korean traditional food needs of education(62.8%) and the traditional excellence of the food(33.7%) and Korea traditional food culture and to develop succession (27.9%), traditional food for healthy eating awareness training was needed.

This study analyzed Korean traditional foods and western foods in the field of 'dietary life' in Practical Arts curriculums, and developed the fusion-food cooking activity program for elementary school students. Firstly, potatoes, dumplings coated with bean paste, simple side dishes are discussed in the first curriculum. The second curriculum discussed only traditional foods and the third curriculum considered more traditional foods than western foods including bread. From the fourth curriculum to the sixth, traditional foods were mainly discussed and both traditional foods and western foods were mentioned evenly in the seventh and revised 2007's curriculum. Secondly, this study developed 'fusion-food cooking activity' program which helps students not only to learn the meaning, kinds, history, and related customs of Korean traditional foods; kimchi, Korean pizza, rice cake, but also to learn and practice cooking fusion-foods covering traditional foods.In conclusion, it can be assumed that the 'fusion-food cooking activity' program developed in this study improves interest in Korean traditional foods amongst elementary school students, and helps students to understand the reputation and value of traditional foods. Therefore fusion-foods cooking activity containing traditional foods which are not discussed in this study should be studied and developed more in the future.