Through a field study of the folk houses, 'Closed ㄱㄴ Type' in Goyang-si, Gyonggj-do, focused on the dweller's life by the method of ethnographic interview, observation, and physical survey. L and opposite L type of inner and outer buildings form a closed inner court, and innermost backyard for woman is enclosed by fence. Form and space of the house contains dweller's traditional life. Outer space of a front gate becomes semiprivate space, for thrashing and piling up harvest and raising vegetables and pigs. Confucius principle does not fully dominate dweller's life of ancestral rite at Daecheong floor, and separation of man's and woman's quarter. Superstitious worship activities took place for lord of site and house. In everyday life, Anbang, inner main room, is assigned for parent's quarter instead of woman's quarter, and Geornbang, next room, was for son's family. Anbang has symbolic meaning for a place of deathbed. House contains agricultural activities, crop harvesting, thrashing, putting into storage, hulling rice, and keeping grain near kitchen. At present, rooms are needed more; sheds are made into rooms, rooms are enlarged toward outside, half outside space like Daechong floor becomes interior space by sash screen. And modern facilities of kitchen and bathroom are equipped for convenience. At the end, meaning and generative principle of those forms are discovered.

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.

This study was designed to establish Korean food culture by considering traditional fruit preserve. A historical approach of traditional fruit preserve were reviewed by the cooking book published from 1670 to 1988 in Korea. The results obtained from this study are as follows. Cooking method of fruit preserve was firstly published to Omshikdimibang in 1670 and published moderate cooking book in 1988 but fruit preserve has not been cooked yet. Cooking method of fruit juice and starch had been started in Samkuk dynasty and was completed in Lee Dynasty. Compared with the western fruit jelly, mung bean starch was used as a gel forming material in Korean traditional fruit preserve while gelatin was used as a gelling agent in western fruit jelly. Western fruit jelly was succeed in innovation, but traditional fruit jelly was failed to innovation.

This study was peformed by questionnaire to investigate satisfaction for the menu qualify of Korean traditional food of Japanese tourists. The subjects of this study consisted of 280 Japanese tourists using the Gyeongju and Busan hotel. The results were summarized as follows: 63.9% of the subjects responded that frequency of visiting was 1-2 times a year and 42.1% responded that motivation of visiting was for tour and understanding of korea. Companion with friend scored high as 40.4%, and intention of revisiting was high on 'normal'. On overall satisfaction on korean traditional foods, 'satisfy' scored high as 43.2%. 61.1% of the subjects responded that the taste was the most important factor of food. On frequency of eating, 'over 8 times' scored high as 27.9%, and on motivation of eating, 'with visiting Korea' scored high as 48.2%. On satisfaction for the menu quality of korean traditional food, the highest item was 'taste(3.82 point)' and 'nutrition(3.82 point)', and but 'Japanese mark on menu(2.47 point)', 'Japanese mark on ingredient(2.61 point)' scored low. Overall satisfaction for korean traditional food had an effect on intention of revisiting, and therefore, improving the quality of the traditional food and the strategy for the classification of desires are earnestly requested.

This study is focused on a space for man in upper classes house that is one of appeared characteristics as Korea, China and Japan imported Confucianism become common cultural base in these countries. Because a space for man in these countries has the same nature represented as a typical space in a upper classes house, and this space is differentiated by regional features, a way of thinking, a way of life and social structure as well, these characteristics are compared one another. Import of Confucianism influenced formation of a upper classes house and the spaces of the house are divided by generation, sexuality and classes. A space for man become a center of the house as well as a space for reception in accordance with patriarchism because this space stands for hierarchy of the house. A space for man of each country, Korea, China and Japan, has differences; that is, Chinese Jeongbang is used as a space for family as well as for guests; Korean Sarangchae is for only men and used as a reception space; Japanese Zasiki is used just for reception. These differences among countries are caused by owner's class, a civil officer or a military officer, and this class differentiated the characteristics of reception for guest. Even though the these countries take the space for man for meeting, Chinese is for family, Korean is for ancestors and Japanese is for guests.

The purpose of this study is to develope a HACCP model for Korean traditional cookies. Prerequisite program and HACCP plan were proposed and analyzed for Yugwa. After analysing hazards of raw material and manufactnring processes, CCP, CL and control methods were presented. Pathogenic microorganisms were detected at the Korean traditional cookies plant. It gave a clue that general sanitation control procedures should be implemented for safe traditional cookie products. Hazard analysis of raw materials and processing of Korean traditional cookies. determination of critical control points and critical limits at the plant lead to present a model of HACCP plan. Implementation of HACCP can he carried out using a HACCP model. Critical control point of Yugwa production were determined as frying process. Biological and chemical hazards ere presented for CCP determination.

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.

우리나라 전통식품인 김치, 된장, 고추장, 간장, 탁주, 식혜, 수정과에 있는 미생물 분석을 위하여 건조필름법과 전통적인 미생물 분석법을 비교하였다. 일반세균 분석에는 plate count agar 법과 Petrifilm^(TM) aerobic count plate 법을 비교하였고, 대장균군과 대장균의 분석에는 most probable number (MPN) 법과 Petrifilm^(TM) coliform count plate및 Petrifilm^(TM) E. colilcoliform count plate 법을 각각 비교하였으며, 효모와 곰팡이의 분석에는 potato dextrose agar 법과 Petrifilm^(TM) yeast and mold count plate 법을 비교하였다. 황색포도상구균의 분석에는 coagulase 시험법과 Petrifilm^(TM) staph express count plate법을 비교하였다 두 방법간의 상관계수는 일반세균이 0.974-0.998, 대장균군이 0.955-0.978, 대장균이 0.968-0.986, 효모와 곰팡이가 0.913-0.995, 황색포도상구균이 0.998-0.999로 두 방법간의 상관성이 매우 높았으며, 평균 미생물수에 있어서도 유의적인 차이가 없었다(p>0.05). 이러한 결과로부터 건조필름법이기존의 전통적인 방법을 대체할 수 있는 미생물 분석법임이 확인되었다.

The purposes of this study were to: a) investigate how other countries brought up their traditional food into the commercial market for tourists b) analyze present marketing status of the Korean traditional food in dealing with foreign tourists as consumers. Present marketing status of the overseas and domestic tourism products focusing on traditional foods was investigated through literature reviews and face-to-face in-depth interviews conducted with professionals in tourism business. As a result, the foreign tourism products focusing on traditional foods were diverse and these products were representative of the regional heritage brought together in an effect to increase understanding of traditional foods. In case of the tourism products focusing on Korean traditional cuisine, the popular programs were 'Making Kimch', 'Making ricecake' and 'Making Bibimbap' in which tourists participated have expressed great satisfaction. The results of this study would be used as an important data in developing unique tourism programs focusing on Korean traditional cuisine attracting foreign tourists.

To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.

The term corrections is almost idendified with punishing. Especially the term is relatively new. Prior to the 1950s, the term penal system and penology were largely commented. These term usually pointed out the punishment focus placed on those convicted of crimes. It was not until 1954 that the American Prison Association changed its name to the American Correctional Association, what reflected a basic shift in the philosophy of correcting deviant and lawbreaker. In the historical overview of corrections and the criminal justice system, society has dealt with lawbreakers in a multitude of ways and has emphasized different goals and diverse methods to accomplish those goals. On those ways, we cannot overestimate the virtue of consciousness of sin and criminal`s will of reintegrating itself into the lawabiding society. The punishment and the intermediate sanctions should be proactive and focused on the needs of criminals and society itself. Crimianl should and can be changed to go back into the stream of society through awakening the consciousness of criminal culpability of convicted and inspiring wilfulness of being lawabiding citizens. The most appropriate way of corrections is based upon theoretical consideration, how society view criminals, how society treat criminals.

본 연구는 콩, 메주, 그리고 된장을 제조하여 장기간(12개월) 숙성시키는 과정 주에 아미노산성질소, 아미노산, 유리아미노산 및 색도의 변화를 관찰하고자 수행되었다. 된장의 제조는 한국식품개발원의 지침에 따라 수행하였으며 제조 직후, 6개월 숙성 및 12개월 숙성후에 시료를 분석하였다. 된장의 아미노산성질소는 제조 직후에는 콩과 메주에 비하여 높았으나(p<0.05) 숙성기간이 경과함에 따라 감소하는 경향이었다. 된장의 아미노산 총량은 콩보다 매우 낮았으나 유리아미노산 총량은 매우 높았다(p<0.05). 된장의 아미노산 총량은 숙성중 뚜렷한 차이를 보이지 않았으나 유리아미노산 총량은 숙성기간이 경과함에 따라 감소하는 경향을 보였다. 아미노산에 대한 유리아미노산의 비율(유리율)은 총량으로 콩의 경우 0.8%, 메주의 경우 17.3%, 그리고 된장의 경우 숙성중 20.4~32.9%이었다. 된장의 숙성중 아미노산이나 유리아미노산의 조성은 변화되었으나 어느 시점에서나 지미성분인 glutamic acid가 가장 많이 검출되었으며, 그 유리율은 21.1~41.5%이었다. 된장의 색도(명도, 적색도 및 황색도)는 숙성기간이 경과함에 따라 낮아졌다. 이로부터 된장의 아미노산 함량은 비록 콩에 비하여 매우 낮지만, 아미노산 유리율은 메주의 제조와 발효로부터 증가되고 된장의 숙성과정에서 더욱 증가되는 것을 알 수 있다. 된장의 아미노산성질소, 아미노산 및 색도에 의한 관능적 품질은 숙성 12개월 후에는 떨어지는 것으로 보인다.

The non-Western world has experienced many problems since the Western Powers have contacted them. The non-Western world had to accept the Western culture by force or by their needs. Music was one of them. The Western Music that I use in this paper is the music of the Classical and Romantic period. Harmony and chord progressions are the core of the music of those periods. In the present day most of the people in the world can understand the Western music no matter if they live in the Western Continents or not. The mass media contributes to overflow the Western music in the world. 'The Western Music' is used as a sign or a symbol to help to understand the extra-musical situations for those who live in the Western style life in the world. Since the most of the non-Western traditional music does not have the harmony and chord progressions and the people in the non-Western world began to loose the idioms of their indigenous music, the musicians of the non-Western culture began to use the Western harmony in their newly composed music to be accepted by their people. The word crossover is used in this way. The Western harmony and chord progressions are also used in the newly composed Korean traditional music. In this paper, I examine this cultural blending and how the future music would be.

Considering the established research about the characteristics of traditional expression in a contemporary korean architecture, there are two critical problems. the one is that the extent of a case is limited to a public building and a large exhibition building. the other is that the angle of research focus on the viewpoint of specific a level. To settle these problems and supplement a established research, this study is to investigate and analyze the characteristics of popular traditional expression in small commercial buildings. In A viewpoint on the expansion of a case and a various angle, A small commercial buildings is selected as a case. because it is felt that the populace's taste vis-a-vis traditional expression. To investigate and analyze, A main analytic criterion is follows. 1) A expressional method on traditional architectural form 2) A expressional aspect by architectural element 3) A expressional aspect in architectural material 4) A expressional aspect in architectural structure. In consequence we can find out the following results in the process of analysis. 1) In expressional method on traditional architectural form, the traditional expression is represented as the imitation and transformation of a traditional folk house forms, and the embodiment of traditional image 2) In expressional aspect by architectural element, the traditional expression elements is mainly represented at a straw roof and a mud-plastered wall 3) the traditional expression material is mainly straw, timber, small wood boards and mud 4) In expressional aspect in architectural structure, the traditional expression is represented from the viewpoint of decorative expression.