This research has set up the fire protection and early suppression plan for Asan Oeam folk village which is composed of traditional wooden building instinct or complex. The results of this study are as follows. 1. The traditional wooden buildings require attentive considerations about the fire property of the Waga and the straw roofed house. Especially, as the straw roofed house has property that the transfer and development of the fire is fast. Therefore we studied on the transferring possibilities of the fire dangerous instinct through measuring the distance from of the eaves edge and trees in neighboring house. 2. This research proposes the tools for the priority protective building through consideration of fire risk and cultural priority because the fire prevention for all is impossible at the same time. 3. The most important thing is preserve the cultural identities of traditional folk village in establishing the fire hydrant and fire prevention facilities. Traditional folk village landscape should be considered.

종래 전통지식(traditional knowledge)은 지적재산권 보호대상이 아니라 누구나 자유롭게 이용가능한 공공영역에 속하는 정보로 이해되어 왔다. 그러나, 90년대 들어 인류학자 및 환경론자를 중심으로 이러한 전통지식에 대해서도 권리를 인정하고 보호해야 한다는 주장이 제기되어 왔고, 최근 들어서는 전통지식 보호를 위한 구체적 방안이 세계무역기구(WTO), 국제지적재산권기구(WIPO), 생물다양성협약(CBD) 등 다양한 국제포럼에서 활발하게 논의되고 있다. 전통지식 보호 관련 국제적 논의의 핵심은 전통지식에 대한 보유국의 권리와 개발에 따른 이익공유를 규정하는 독자적인(sui generis) 국제레짐 제정 여부이다. 현재로서는 이들 논의가 선진국과 개도국간 대립구도로 인해 매우 더디게 진행되고 있으며 언제 합의될 수 있을지에 대한 전망도 불투명한 것이 사실이다. 그러나, 전통지식 보호 주장이 국제적 논의의 장에서 점차적으로 힘을 얻어가고 있다는 점에 주목해야 한다. 특히, 2010.10월 타결을 목표로 하는 CBD ABS 국제레짐 협상이 가시적인 진전을 이룰 경우 결국 WTO TRIPS, WIPO에서의 논의 진전에도 상당한 모멘텀을 제공할 것으로 예상되는바, 전반적인 협상동향을 예의주시하면서 국가적인 협상대응전략을 재점검할 필요가 있다.

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.

This paper discusses the tradition of migration in Germany and its historical background. In particular we critically review the diverse types of migrants and the current situations in Germany. In the second part of the paper the relations among the migration, education and language policy will be dealt with. It is argued that teaching both mother tongue and German as a second language is an integral part of the education system contributing to the integration of the migrant children in Germany.

This study had the purpose that it reveals what suggestions the spirit implied in Dae-sa-rye(大射 禮), Hyang-sa-rye(鄕射禮), and Too-ho(投壺) offers to contemporary sports, examining historical materials of them. For this, matters to research were these: general

본 연구는 조청의 제조공정 및 품질 개선을 위한 기초자료를 마련하고자 수침시간(4, 8, 12시간)을 달리한 멥쌀을 증자기와 microwave로 제조한 고두밥의 일반성분과 수분용해지수, 수분흡착지수, 환원당함량, 페이스트점도를 비교하였고, 전처리를 달리한 고두밥으로 제조한 조청의 당고형분함량, 환원당함량과 포도당당량을 비교하였다. 멥쌀의 수침시간이 증가할수록 일반성분은 감소하였다. 멥쌀원료의 지방함량은 최대 60% 감소하였고, 회분과 단백질 함량 또한 수침시간이 증가함에 따라 유의적으로 감소하였다. 또한, 본 실험에서 사용된 엿기름의 β-amylase의 활성도는 1710 unit의 당화력을 보였다. 멥쌀 원료의 환원당 함량은 수침시간이 4-8시간으로 증가할 때 증가하였지만, 수침 12시간이후 다시 감소하는 경향을 나타내었고, 증자한 고두밥, microwave 처리한 고두밥의 환원당함량은 8시간까지 증가하다가 12시간 때 일정하게 유지되는 경향을 나타내었다. 멥쌀 원료와 전처리를 달리한 고두밥의 수분용해지수는 수침시간 4시간 이후에는 수침시간이 증가함에 따라 감소하는 경향을 보였고, 수분흡착지수는 증자한 고두밥과 microwave 처리한 고두밥과는 크게 차이가 나지 않았다. 수침시간의 증가에 따른 최고점도, 최저점도, 구조파괴점도, 최종점도, 회복점도 등의 페이스트 점도지표는 증가하는 경향을 나타내었고, peak time은 큰 변화가 없었다. 멥쌀을 12시간 수침한 후 증자기와 microwave로 제조한 고두밥을 당화시간(4, 8, 12시간)을 달리하여 제조한 조청의 당고형분 함량과 환원당 함량은 당화시간이 증가할수록 그에 따라 비례하는 결과를 보였고, microwave 처리한 고두밥을 이용하여 제조한 조청보다 증자한 고두밥을 이용하여 제조한 조청의 환원당 함량과 포도당 당량이 높게 측정되었다. 증자한 고두밥을 12시간 당화하였을 때 조청의 환원당함량과 포도당 당량이 59.40±0.11%, 76.99±1.78%로 가장 높게 측정되었으며, 결과적으로 멥쌀을 12시간 수침하여 증자한 고두밥을 12시간 당화시켜 제조한 조청의 품질특성이 가장 높은 것으로 확인되었다.

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

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 objective of this study was to investigate a method to improve and to increase the utilization of Korean traditional food in middle school students by examining preferences and perceptions. Middle school students in Seoul area were surveyed from 29 November to 6 December 2007. The results are summarized as follows: 83.9% students ate Korean food as breakfast. The reasons for the success of Korean food were 'Nation's traditional food' (29.2%), 'fit in taste' (27.4%), and 'suitable match of nutrients' (24.8%). Students responded that the following needed to be changed in order to improve Korean food: 'alleviation of strong taste' (30.3%), 'various cooking methods' (23.9%), and 'convenience of eating the food' (22.1%). Meal preferences in this survey of middle school students were 'Korean food' (4.09), 'Western food' (4.08), 'Japanese food' (4.00), 'Chinese food' (3.91) and 'Fast food' (3.55). Perceptions in the taste of Korean food were 'spicy taste' (3.28), 'hot taste' (3.22), and 'salty taste' (3.15). Male students (3.23) perceived a higher salty taste than female students (3.05). Expectations for the taste of Korean food included 'spicy taste' (3.16) and hot taste (3.03). Male students (3.25) anticipated the spicier taste more than female students (3.05).

본 논문은 전통 북을 이용한 게임 장치에 관한 것으로서 종래의 북 게임 장치와 같이 북의 타격시 둔탁한 소리가 나지 않고, 전통 북의 고유한 북소리를 낼 수 있어 사용자가 실제로 전통 북 공연에 참여하여 전통 북을 치는 것 같은 느낌이 들게 할 수 있을 뿐만 아니라 전통 북의 타격 위치 및 타격 강도를 정확하게 감지하여 점수를 계산할 수 있는 전통 북을 이용한 게임 장치에 관한 것이다.

In Korea, the direction of houses are typically determined by considering the directional orientation and shape of the mountain range rather than ignoring the geographical feature of the mountain range. Traditional villages of Korea are known to have very particular ways of adopting the geomantic surroundings of natural environment. This is very true especially in decision of the directional orientation of the houses in the village. Almost all houses have a high mountain in the back and a lower mountain in front. At the same time, most of the houses tend to prefer south as a main direction so that they can receive more sun light. However, if the mountain range faces north, it will not be easy to determine the directional orientation of houses. This paper, therefore, tries to identify how the houses of villages facing north, direct the orientation. This, the northern village, solves the problem by facing all direction rather than one major direction. The houses of the villages facing north, tend to revise the direction by changing the back mountain(주산) or front mountain(안산) that helps them change the direction towards the range of eastern or western direction. As a result, the houses tend to the direction towards east and west compared to north and south. The directional orientation of houses was clearly distributed or concentrated by depending on the shape and directional orientation of the mountain range. This kind of research let us know the relationship between the natural north direction, the direction of geomantic surrounding, and the direction of houses in traditional Korean villages.

This study was conducted to examine the superior factors and the perception of Korean traditional foods by college students studying in food related industries. The subject group consisted of 65.0% of the students majoring in food service & culinary arts, 12.9% of the students majoring in food & nutrition, and 7.3% of the students majoring in baking & pastry. The nutritional value was evaluated as the top superior factor of Korean traditional foods by the study subjects. In addition, 92.4% of reported that they had eaten Korean traditional foods in the past, 76.8% of whom responded that the reason for having Korean traditional foods was its time-honored tradition. 'Cooking for oneself' was considered to be the most popular way (78.2%) of obtaining Korean traditional foods, while the traditional market (58.6%) was the most popular place to purchase the foods. 'Not having enough time' (47.2%) was the primary reason for not having Korean traditional foods, although 72.9% of the subjects reported that they wanted to learn about Korean foods. 'Standardization of taste, nutritional value, and recipes' was found to be the most important factor (41.3%) required to increase the consumption of Korean traditional foods. Additionally, 56.1% of the subjects responded that they feel there is a need for modernization of the cuisine to meet the taste of the general public. However, 61.4% of the subjects responded that the succession of traditional dietary culture was the primary reason for developing traditional cuisine, which indicates that there is a bright future for Korean traditional foods.