Three kinds of traditional Andong vinegars, manufactured from Songwhaju which was a traditional rice alcoholic beverage in Andong province, were investigated on the physicochemical characteristics compared with commercial rice vinegar speciality and on the factors affecting their flavor components. Traditional Andong vinegars had a low level of total acids(3.1~3.6%) and more soluble solids than rice vinegar speciality. Lactic acid contents were also high and it came from lactic acid fermentation in the early stage of the vinegar manufacturing process. Other organic acids such as malic, citric and succinic acid were also detected. Free amino acid analysis showed that alanine, arginine and leucine contents, which were known as a main characteristics of rice vinegar, were especially high. In addition, a considerable amounts of glutamic acid and aspartic acid which were known as a mild effectors of acidic taste in rice vinegar products were detected.

The first aim of this paper is to investigate and analyze Alan Colquhoun's architectural hermeneutics of tradition, 'conceptual displacement of the past.' The second aim is to overcome the limit of it, and to suggest new architectural hermeneutics of tradition, 'the reactivation of the past.' The architectural work is reduced by Colquhoun to typology or arbitrary language because he believes that without arbitrary language natural language is not able to work effectively. However, he ignores that two languages cannot be separable. When they are separated the key to natural language is understood to be an unverifiable similarity between a sense perception and its correspondence in the architectural object, while the key to arbitrary language becomes mere artificial agreement on the value and function of the linguistic sign. Therefore, natural language is appropriate only when it permits spontaneous combinations of sensory data within complex structures which emerge from, and support, complex human interaction and communication(the shining of the world and of the possibility of creative being in each individual thing). Only when architecture is translated into this kind of language, can it reactivate the world's past, and become poetic.

The purpose of this study is to investigate the patterns of Korean traditional food use in the households of middle aged women living in Kyunggido and Incheon area Four hundred eighty seven housewives whose children were in middle school answered the questionnaire about Korean traditional food use patterns in ordinary days, national festive days and in private celebration or memorial days. Most households have used Korean traditional table setting called Bansang as daily meals(96.7%) and have used home-made Kimchi(97.3%). However, the use of home-made Jang such as soy sauce, soybean paste and red pepper soybean paste was not very high(64.3%). Most households have celebrated New Years day(99.6%) with Ddukguk and Manduguk, Chusuk(95.1%) with Songpyun, and fruits, Full-Moon day(95.1%) with Ogokbap, Namul and Brum. Dongji was celebrated with Patjug by 73.3% of households. However, Samjitnal and Danho were celebrated with Whajeon and Ssukjulpyun by only 18.9% and 43.8% of the households respectively. The households using Korean traditional food to celebrate the birthday, the 1st birthday of child, the wedding or to memorize the passing day of ancestors were 96.0%, 80.7%, 81.3% and 86.7% respectively. Compared to households of urban and nuclear family, households of rural and extended family tended to use significantly more Korean traditional foods in many occasions and showed significantly higher rate of using home-made Kimchi and Jang.

This study was performed to investigate the possible effect of Bacillus subtilis which is the predominant species of bacteria in Korean soy sauce, soy paste, and Meju (soybean cake) on the growth and aflatoxin production of Aspergillus parasiticus ATCC 15517. The microorganisms were grown in a modified APT broth and incubated at 30℃ for 12 days. Aflatoxins were determined using high performance liquid chromatography (HPLC). A remarkable inhibition of the growth of Aspergillus parasiticus was observed during the incubation period when in the presence of B. subtilis (mixed culture). Dry mycelial weight in the mixed culture was significantly reduced by 85.3% in comparison to the control at the end of the incubation period (p$lt;0.01). Lower levels of aflatoxins were found in the mixed culture than in the monoculture. At the end of the incubation period aflatoxin production was significantly inhibited by more than 50% (p$lt;0.05). These results indicate that B. subtilis mainly inhibites the growth and aflatoxin production of toxigenic Aspergillus in Meju, soy sauce and soy paste. Although its effect on aflatoxin production was less pronounced, we . could expect more inhibition by another bacteria related with fermentation in Meju.

This study is on the organizational principles of Chinese traditional houses. It has been assumed that a common cultural background did influence dwelling construction in most areas of China, some specific concepts are used to build a connection between the culture and architecture. There are four aspects of cultural influence being explored: traditional concept of space by the philosophical influence, religious influence, the Feng Shut method, and traditional system of family organization. The influence of the Chinese culture on dwelling architecture is predominant. Housing types from different areas of China, despite their different physical appearance, have similar spatial concepts. This cultural influence was due to the historic development of the Chinese empire. The organizational principles of Chinese dwelling architecture determined by its own cultural background have five major invariable norms. They are as follows: 1. Internal and enclosed spatial organization. 2. Grouping of buildings around axes. 3. Spatial organization and extension by courtyard. 4. Spatial expansion by adding units. 5. Hierarchical organization of space.

The character of spatial organization in rtaditional house is found through the analysis of field survey and measure of its micro climate in hot weather period of summer. The mean temperature of interior space is higher than outside space of the house. In the point of structural conditions, inside of Choga in caustal and mountain area is cooler than any other houses. In inland area, slate roof house is cooler than Choga. In mountain area, the thermal difference of inside and outside in Kyubjib is higher than Hotjib. In the point of spatial conditions, kitchen is the coolest space and very suitable for spatial organization. Anbang is the hottest space because of its centeral position in the house. In wind condition, mountain area is windy and caustal area is calm. Around the house the rear side of the house is windy and left side is calm.

The purpose of this study was to investigate the understanding, the perception, and the preference of Korean traditional food in 487 middle school boys and girls living in urban and rural areas. The students got 6.66/10 points in the knowledge about Korean traditional food. The girl and the student from nuclear families got significantly higher scores than the boy and the student from extended families respectively. Most of the students(95%) responded that Korean traditional food must be in succession and be developed because it suits Korean tradition of our own and our tastes. However, Korean traditional food must be improved in cooking process to more convenient way and in tastes. Especially students in urban area emphasized cooking process, and students in rural area emphasized tastes. Many students(80%) answered that the households may play the most important role in succeeding and developing Korean traditional food. Most of students(82.5%) thought that the Korean traditional food needs to be made fast food because they need to take it more easily. However, hygiene, taste and nutrition have to be considered. Pulgogi, Mandoo, Rice, Ddeokgook, Chabchae are highly preferred foods while Torantang, Mookuen-Namool, Jutgal, Jeonyoouh are poorly preferred. Some students had never tasted Shinseonro, Goocheolpan, Torantang, Chokpyun and Pyunyook.

이 논문은 Yeats와 Derek Walcott의 시들을 전통적 관점에서 바라보고자 한다. 여기서 전통이라고 하는 것은 다름 아닌 영문학을 뜻한다. 엄밀한 의미에서 이 두 시인은 “외국어”인 영어로 시를 썼고, 그들의 시가 영국과 미국의 시와는 다르게 쓰여질 수밖에 없다. 이들은 영문학의 전통을 깊이까지 들어가 이해하고 자신들의 시에 가장 잘 활용한 시인들이라 할 수 있다. Yeats는 신화적 요소와 전통적인 정형적 형식미에서 시의 완성을 추구했고, Walcott은 자신의 배경과 환경을 가장 전통적인 영문학을 통해서 시적 표현 수단으로 변용 시키는 데에 성공한 시인이다. 이들 두 시인들의 대표적 시 몇 편을 검토함으로써 전통은 새로운 시학의 개척에 부담은 될 수 있어도, 방해는 될 수 없음이 확인되었다. 이들의 예는 21세기의 시의 진행 방향을 예시하는 것으로 받아들여도 좋을 것이다.

Soengyo-jang has some characteristics as the most great house, the special functions, and the non-regional type of house form. And it has constructed continuously for two centuries by many owners in the different generations, It needs a special research method ; which are consist of a) comprehension of background information from documents and oral instructed materials, b) pursuit of design process through the building survey, and c) theoretical interpretation about 'collectivism'. From the results of this research, it is revealed that the architectural purpose of this house was constructing 'a great manor'. At first phase, it had been a single ordinary house, at second, it had expanded to a complex including many housing clusters, and finally became to expand its dwelling territory into whole village. Its expansion was progressed by the four collecting phases of which were building, building cluster, group of clusters, and topological setting. Main design elements operated in each of collecting phases ; they were partial element of <Ondol+Floor>, exterior spaces of <Madang>, a linear building of <Haenglang>, and a pavilion of (Hwalleajeong>. The last two elements were also powerful datum.

A study on the traditional houses of North Korea(I) have been published in 1996. This paper is written to supplement the preceding paper. This paper aims at collecting new data of traditional house in North Korea. But still being prohibited for the researchers of South Korea to approach to the field, I had to depend on the memories and experiences of the immigrants from North Korea who are now living in Kangwon and Incheon Province. Through the questionnaire and drawings, they described vivid memory of their old houses. I was able to add new data of 70 cases, which are significant and valuable as much as those of the real field are. Those data, including the exisiting data, are enough for me to analize statstically the regional charateristics, the differnces among economical classes, and the periodical change. It opens the way for verfying the existing theory. Regional charateristics of house in North Korea can be described as followings: a. Hamkyong-do ; Concentrating spaces into one building, Double-fold type plan, Including 'cheongju-kan' space, Weak fences b. Pyongan-do ; Concentrating spaces into two buildings, 二 shape buildings , Single-fold type plan, Strong fence c. Pyongannam-do to Myolak mountains; Concentraing spaces into two buildings, ㄱ, ㄷ shape buildings, Single-fold type plan, Strong fence d. Southern area of Myolak mountains; Concentrating spaces into one building ㅁ shape building, Single-fold type plan with wooden floor space

The purpose of this study was to understand the arrangement of the religious food and religious diet in Kang-Rung region which was recogniged as cultural region. Investtigation was done by interview person to person, and the results are as follows. 1. The arrangement of religious food and regious diet in Kang-neung region were differed from home to home. 2. In Kang-neung region, Chu-suk religious ceremonies and religious diet were setted much religious diet than memorial service which was held on an anniversary of their's death. 3. At first line, they have arranged Hynbab and Kuk, or Papbaab and Miyegkuk or Paogikuk. On the other hand, Songpyen was placed in traditional standard setting. At second line, they have arranged Songpyen, Kijung, Aegeok, Yukgeok, Nurumgeok, DonBaegigeok, Memilgeok, and cooked octopus(muneo) on the Aegeok. They have also arranged fishes which were the cooked Alaska pollack(rnyongtai), codfish(daeku), flatfish (kajami), yellowtail(bangeo), salmon(yeoneo), trout(songeo) and Saegsunjeon, Dubujeon, Wanjajeon, Kokumajeon. At third line, they have arranged Yuktang, Sotang, Eotang, Altang which is boiled eggs. Altang was arranged instead of steamed chicken. At fourth line, they have arranged Bukeopo, Cuttlefish(dried Ojingeo), Gajamisikhe, Myungtaeposikhe. On the other hand, Sikhe was necessarily placed on the setting of traditional standard service for the ancestor. They have arranged also Chinese bellflower(Doragi), Fernbrake(Kosali), Spinach, Osmund (Kobi), Greenbean Sprouts, Leopard plant(Komchwi), Gourd(Pak), and Lentinus edodes (Pyokjo), but Kimchi was omitted. At fifth line, they have arranged Date, Chestnut, Persimmon, the fruit of Actinidia arguta(Dare), Heron, Banana, Kwajeul and Kangiung were considered as dishes. Dasik and biscut were also used for setting dishes.

The purpose of this study is to establish the one serving size of Korean Indigeneous Food. Serving size is necessary to make Nutrition Labeling which is required to export Korean food product especially to the United States of America. The basic data of 100 food items were collected through searching traditional and recent cookbooks. 4 industrial foodservices as noncommercial foodservice and 30 traditional ethnic restaurants and 12 gourmet restaurants in hotels as commercial foodservlce were explored to collect the data of actual serving size of each items. Moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by four research methods were presented item by item. There were wide differences in intakes of main dishes, for example, noodles were around 50~100g, cereals were 20 g, which means the one serving size can be differenciated by the food usage. In intakes of side dishes, average of side dishes were 20~30g, but Kimches, the first traditional Korean food, were 30~50g, and the other condiments, pepper paste and soy paste were 5~10g. About desserts, liquid types were around 200 g, the other sugars were 10~20g, the kind of teas were almost 2~3g. The health foods-many kinds of that were Ginseng-were averaged 20 g; but dried mushrooms were around 2 g.

우리나라 전통 초가삼간의 1/4 축소모델을 제작하여 연약지반 조건에 대한 내진 성능실험을 수행하였다. Imperial Valley 지진파를 사용하여 모델의 파괴 시까지 거동을 분석하였다. 탄성한계 내에서 초가삼간의 고유진동수는 장방향 및 단방향 각각 1.66Hz 및 1.76Hz로 측정되었다. 탄성한게 내에서의 감쇠비는 약 7%이다. 수평방향의 최대 가속도응답은 입력에 비해 감소하며 이는 목조 프레임의 비선형, 비탄상 특성 때문이다. 수평방향의 변위응답은 입력이 증가함에 따라 급격히 증가하여 최대 지반가속도 0.25g에서 모델이 붕괴되었다. 비선형 지진해석 결과와 실험결과를 비교하였다.

우리나라 전통 초가삼간의 1/4 축소모델을 제작하여 암반지반 조건에 대한 내진성능실험을 수행하였다. Nahanni 지진파를 사용하여 최대 가속도 0.1g~0.6g 범위에서 거동을 분석하였다. 탄성한계에서 초가삼간의 고유진동수는 장방향의 경우 약 1.66Hz, 단방향의 경우 215Hz이다. 탄성한계에서의 감쇠비는 약 7%이다. 수평방향의 가속도응답은 입력에 비해 감소하며 입력가속도 수준이 증가할수록 감소율이 증가한다. 이는 사개맞춤으로 만들어진 목조 프레임의 비선형.비탄성 특성 때문이다. 전통 초가삼간 가옥은 고진동수가 지배적인 암반지반에서 매우 큰 내진성능을 나타내었다.

This study was carried out in order to analyze the changes in nitrogen containing taste compounds of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1:4 and 1.3:4) and ripening periods (up to 2 years), and to investigate correlation between sensory characteristics and taste compound contents via contents assay and sensory evaluation of soy sauce samples. Nitrogen compound contents were higher in 1.3:4 than in 1:4 for all nitrogen compounds. Free amino acid contents were highest in soy sauce ripened for 210 days. Among amino acids, glutamic acid was highest concentration. Nucleotides and their related compound contents did not vary with concentrations and were highest in the sample ripened for 210 days. In direct sensory evaluation of soy sauce, overall taste preference showed positive correlation to sweet taste. Likewise, overall taste preference showed positive correlation to umami, nutty, sweet taste in the sensory evaluation of seaweed soup seasoned with soy sauce. Sensory evaluation score was higher in 1.3:4 than in 1:4. According to the correlation assay of taste compound contents and sensory evaluations, nitrogen compounds (such as amino type nitrogen), amino acids (such as glutamic acid, aspartic acid, and lysine, and etc.), nucleotides (such as AMP, IMP, and etc) had significant influence on the sensory characteristics of soy sauce, and therefore we can conclude that these compounds affect the taste and quality of soy sauce.

본 연구에서는 상법보다 메주농도를 높게하여 간장을 제조한 후, 2년의 장기 숙성을 거쳐 시료를 제조하고, 메주 농도와 숙성 기간에 따른 맛 특성 변화를 알아보기 위해 간장의 일반 성분 및 당류를 분석하였다. 간장의 일반 성분 중 pH는 4.5~5.3 범위로, 숙성 기간에 따라 감소하였고, 적정 산도는 pH와 상대적인 경향을 보이며 숙성기간에 따란 증가하였다. 총산은 586.145~1008.169mg%로 역시 숙성기간에 따란 증가하였으며, 모두 메주농도 1.3;4에서 높게 나타났다. 완충 작용은 숙성 기간에 따라 유의적으로 증가하였다. 조단백은 6.0681~11.5431 범위로 숙성 기간에 따라 증가하였고, 메주농도 1.3:4에서 그 함량이 높았다. 조지방은 0.03~0.2%로 숙성 초기와 1.3:4에서 함량이 더 높게 나타났다. 수분은 50~70%로 숙성기간에 따라 감소하였고, 식염은 20.54~30.33%로 숙성 기간에 따라 증가하다 2년째는 감소하였다. 순고형분은 숙성 기간에 따라 증가하였고 메주농도 1.3:4에서 더 높았다. 각 시료의 환원당 함량은 숙성기간 도안 완만한 증가를 보였고, 유리당으로는 galactose 261~744mg%, glucose 139.07~339.91mg%, fructose 59.71~168.88mg% 순서로 높은 함량을 나타냈다.