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.

The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.

The purpose of this study was to identify the determinants of traditional food perception, by taking the generation effect into account. This study also analyzed the preference patterns of traditional snacks and the strength as well as direction of improvement for traditional foods. Data were collected from 304 housewives living in the Baeong-Nyeong-Do island. Regression analysis showed that the determinants of traditional food perception varied depending on the generation of housewives. In the 30s age subgroup, income and family type were significantly related with the degree of traditional food perception. In the 40s age subgroup, household income, education, and hometown location were significant, whereas household income, family type, number of years of life spent in the Baeong-Nyeong-Do island, hometown location were the significant factors in the 50s and 60s age subgroup. The results of factor analysis showed that there were three preference patterns of traditional snacks. The results of chi-square analysis proved that foods for strength, and direction of improvement for traditional foods were different among the generation groups. In this article, similarities and differences between determinants of traditional foods, the strength and direction of improvement for traditional foods are discussed, and their implications for nutritionists as well as food marketers are provided.

This study attempted to understand the perception and the degree of trust that consumers had in the national agricultural food accreditation system, to inquire into and examine the consumers' perception of traditional food quality certification performed for the protection of excellent traditional food, and to propose the right direction for the policies on the traditional food quality certification system and the plans to improve consumers' perception of the system. According to the results of this survey performed in married women, based on the 'the recognition of accreditation system' and 'the recognition of certification marks' of 'the seventh national agricultural food accreditation system' presently being used by the Ministry for Food, Agriculture, Forestry and Fisheries, the household food purchasers showed high recognition for eco-friendly agricultural product accreditation, processed food KS certification, and organically processed food certification in that order. Meanwhile, it was shown that they indicated low recognition for the traditional food-related accreditation systems such as 'traditional food quality certification' and 'food grand master'. It was found that reliability of the certification mark provided by the agricultural food accreditation system gained 3.54 points (on a 5-point scale), and 68.1% of the study subjects referred to the certification marks while purchasing agricultural foods. And most of them answered to the question of 'why they referred to the certification marks' saying that it was done 'to choose safe food'. The most frequent answer to question of 'the means to recognize the traditional food quality certification system' was 'broadcasting, advertising'. 57.3% of the subjects had a previous experience of buying a product certified by the traditional food quality certification system, and 93.2% of all the subjects had the intention to buy a product certified by the traditional food quality certification system later. And most of them answered that 'strengthening government policies' would be the most ideal way to inform the public of the traditional food quality certification system. According to the results of this study, while 'relying on the traditional food quality certification system in general' was relatively high among the consumers, 'intention to buy quality certified products by visiting a distantly located store' was low; thus, from this analysis, it can be seen that there is a need for diversification of places selling these quality certified products and to establish a distribution network for these products.

목적 : 본 연구의 목적은 기존의 전통적인 MVPT와 컴퓨터화된 MVPT의 상관성을 분석하여 임상에서 컴퓨터화된 MVPT 사용의 유용성을 검증하고자 한다. 연구방법 : 2004년 6월 10일부터 8월 10일까지 서울의 S병원 입원 및 외래 환자 중 좌측편마비 환자 중에서 한국판소인지기능 검사(MMSE-K) 점수가 20점 이상인 30명을 대상으로 전통적인 MVPT와 컴퓨터화된 MVPT를 실시하여 그 상관성을 분석 하였다. 결과 : 검사의 하위 항목 간에는 유의수준 0.05에서 차이가 없었고, 두 검사간의 상관성 비교에서는 모든 항목에서 99% 신뢰 수준에서 통계학적으로 유의한 상관성이 있었다. 또한 두 검사간의 최종 편측무시 여부를 진단한 결과의 Wilcoxon 검증 결과 편측무시의 판단에서 두 검사는 80%의 일치를 보였고, 반응시간에 대한 일치도는 83.3%였다. 결론 : 본 연구에서 전통적인 MVPT와 컴퓨터화된 MVPT 간에 높은 상관이 있는 것으로 나타났다. 향후 뇌졸중환자의 시지각 능력을 평가하는 도구로 컴퓨터화된 MVPT를 사용할 수 있다.

The Axes and Adzes are the oldest tools since the beginning of human history which is used to cut the tree and make part of architecture such as boards, square timber etc. Nowadays, these old woodworking tools especially "Jagui(자귀)" (adze) has been almost disappeared at the working site of residential and cultural properties. It is necessary to study Korean traditional woodworking tools to keep Korean traditional skill and technology. It has been reviewed the change of shape of "Jagui(자귀)" (adze) from before Samhan (삼한) period to Joseon Dynasty through excavated relics and paintings and summarize as follows: Based on excavation relics of Dahori, both plate type blade and pocket type blade are used for "Tokki(도끼)" (axe) and "Jagui(자귀)" (adze). The excavated "Jagui(자귀)" (adze) from Jeongbaikri 356 tomb, near Pyongyang is prototype of "Jagui(자귀)" (adze) used nowdays which has almost same shape as well as the insert method of blade and handle. The auxiliary handle is inserted to blade and the main handle is inserted to the auxiliary handle which is different from the method of Chinese and Japanese "Jagui(자귀)" (adze). The length of handle of "Jagui(자귀)" (adze) until late Joseon Dynasty is short by which we assume it is used for a sitting position as hand held Jagui and from that time long handle has been introduced for a standing position which is called "Sunjagui(선자귀)". "Jagui(자귀)" (adze) has been used since the beginning of human history but it is almost disappeared at the most of woodworking site which is the crisis of Korean traditional architecture and we have to do something to keep it.

김치 및 젓갈 등의 150여 전통 발효 식품을 시료로 하여 protease 활성을 갖는 유산균을 분리한 결과, 24 U/mgcrude protein의 높은 활성을 갖는 젖산균 BV-26 균주을 분리하였다. API 50CHL kit를 이용하여 BV-26 균주의 당 이용성을 분석하고 16S rRNA 염기서열(99.9% 상동성)을 비교한 결과, 분리된 균주를 L. plantarum BV-26으로 표기하였다. L. plantarum BV-26의 생장과 protease 활성 변화를 MRS 배지를 이용하여 측정한 결과, L. plantarum BV-26의 생장은 배양 6시간 이후 활발하게 진행되어 18시간에 최고의 균체 농도를 보였으며, protease 활성은 배양 후 12시간부터 생성되기 시작하여 16시간에서 최고의 활성을 나타내는 것으로 확인되었다. 따라서 본 연구에서 분리된 L. plantarum BV-26을 동물사료의 발효용 스타터로 이용할 경우 유산균이 갖는 유익한 장점 및 안전성을 확보할 수 있을 뿐만 아니라, 특히 대두박의 발효시 사료의 영양적 가치를 높일 수 있을 것으로 기대된다.

한자가 日文과 일본 문화에 분명히 깊고도 넓은 영향을 주었다는 것은 부인할 수 없는 사실이다. 조선 반도를 거쳐 일본으로 전래 된 한자는 또한 真名(nama) 이라고 부르는데, 그 형, 음, 의는 기본적으로 고대 중국어 표의문자(ideogram)의 한 계통을 면면히 이어 내려왔다. 한편, 소위 假名(kana)이라는 것은 표음문자(phonetic script)의 한 형태로로 한자의 형태와 음을 빌려 사용하였다. 일본 사람들에게 비교적 익숙한 가명은 平假名(hiragana)과 片假名(katakana)이 있는데, 이는 다른 방식으로 한자의 필획 을 간화시킴으로써 표음하기 쉽게 하였던 것들이다. 여기서 지적할 필요가 있는 것은 한자는 본래 일종의 문자 혹은 부호일 뿐만 아니라, 또한 사고를 담는 그릇 이었다는 사실이다. 전통적으로 일본은 한자를 통하여 詩詞歌賦와 백가경전을 읽 었으며, 현대 일본에서도 한자를 통해 서구 사상을 번역하였다는 것이다. 哲學 이라는 단어를 예로 들면, 이것은 일본 학자 西周(1829-1897)가 만든 번역어인데, 결과적으로 중국, 한국 등지로 들어가 동아시아의 표준 용어가 되었다. 오늘날, 일본 정부의 문부과학성은 상용한자표를 제정하였고, 한자의 쓰는 법과 독음을 규정하였다. 일본 학교의 일문과정은 기본적으로 상용한자표에 근거하며, 학생들로 하여금 이 이천여 개의 상용한자를 익히게 하고 있다. 그러나 실제 현장 에서의 언어 학습은 결코 이 법령에 준거하는 것과 같지는 않다. 상용한자는 1923 년 이후에야 출현하였는데, 그 이전에 일본인은 한자를 어떻게 학습하였을까? 본 문은 문학가 夏目漱石(1867-1916)과 철학가 西田幾多郎(1870-1945)의 한자 학 습 경험을 소개하고, 아울러 지금의 한자의 교육과 학습에 대한 초보적인 반성을 해 보려 한다.

France is known to be making particular efforts to maintain its traditional urban architectural culture by diverse measures including the implementation of urban policies. However, France is facing up to the need to pursue modern urbanization in keeping with the requirements of the current times. Thus, this paper examines with what priority France is attempting to reflect in its current urban policies its determination to retain its urban architectural tradition and to recreate its capital city of Paris as a future European hub city. To that end, the paper first seeks to analyze Paris' policies for urban architecture from diachronic perspectives in a bid to determine Paris' urban architectural culture. Second, the study attempts to examine within the purview of the paradigm of contemporary urban architectural designs how Paris is pursuing the two conflicting purposes of the preservation of tradition and modern urbanization through the Paris Local Urbanization Plan (or Plan Local d'Urbanisme [PLU]). First, the findings indicate that Paris is applying the principle of a sustainable development plan in all fields of environment, economy and society. In terms of environmental sustainability, Paris is trying to improve the life quality of its citizens through the establishment of efficient mass transportation systems and the expansion of its green belt areas. In terms of social sustainability, Paris is implementing policies to ensure social diversity through housing policies. Also, in terms of economic sustainability, Paris is trying to expand employment and bolster its urban functions by conserving commercial activities and developing peripheral urban areas. Second, the findings indicate that Paris' policy of recovering its traditions takes priority over that of creating a sustainable city.

최근 게임분야는 게임에 대한 부정적인 인식을 재고하기 위해서 의료용 게임, 교육용 게임, 광고용 게임, 훈련용 시뮬레이션 게임등 기능성 게임으로 연구가 진행되고 있다. 이러한 기능성 게임에 대한 개발 및 방법론은 다른 소프트웨어 개발에 비해서 덜 정규화되어 있고 연구가 미흡한 상태에 있다. 본 논문은 광고용 게임에서 은닉객체를 이용한 광고의 극대화 방법을 제안한다. 제안하는 방법을 여러 게임 중 전통놀이인 윷놀이게임에 적용하여 개발하고 그 유용성을 보인다.

The study was conducted to identify the recognition, and the preference for the traditional food provided by secondary school food services in male and female secondary school students in certain areas of Gyeonggi-do. The summarized results are from a survey of 300 students. Forty seven percent of the men and women had BMI indexes within the normal range. In an investigation of satisfaction, and recognition of traditional food, ~81.3% of the total respondents stated that Korean food developed in the context of traditional culture best defined traditional Korean food(p<0.01). In a reason of being concerned about the traditional food, man and woman student who responded "through mass-media" was the most. Concerning the degree of satisfaction with the traditional food provided in school food services, ~67.3% of total respondents responded with "satisfaction", this was double the number of responses indicating "unsatisfaction". In an order of preference of traditional Korean foods provided in school food services, noodles, dumplings, stew, and Jungol rated the highest in preference. Seasoned vegetables, raw vegetables, radishes seasoned with soy, and salted fish were the foods with the lowest preference ratings; the students did not prefer to those foods. Especially, soup(p<0.01), broth(p<0.05), roast(p<0.01), and hard boiled food, and fried food(p<0.05) showed meaningful differences regarding gender preference.