The quality characteristics of traditional Kyungsangdo Myungtae (Alaska pollack) sikhae including optimal composition of the product were investigated. In the sensory evaluation, the Myungtae sikhae made from Gampo accepted to be best for traditional Kyungsangdo Myungtae sikhae and it is called standard sikhae. The standard sikhae was prepared as follows: dried-Myungtae 200g, cooked rice 230g, red pepper 92g, garlic 112g, ginger 100g, radish 1.6kg, salt 20g, and malt meal 65g. The Myungtae sikhae made from Gampo showed higher values in total sugar, free reducing sugar, and nitrogen compounds than the Myungtae sikhae made from another locations. The sugar of standard sikhae consisted of four kinds including glucose. And, the contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of free amino acid in Myungtae sikhae contained 17 kinds, and the contents was increased in order of glutamic acid, aspartic acid, and proline. The organic acid of standard Myungtae sikhae consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid.

Traditional Korean beverage can be divided into Jang, Gahl Soo, Mi Su, Soo Jung Gwa, Shick Hae, Tahng, Hwa Chae, Sook Su, and Tea according to ingredients and how it is proccessed. The purpose of this study was to investigate the Korean beverage percetpion and to analyze the factors (sociodemographic factors and life-style related factors) which influence percetpion of Korean beverage. Questionnaries were hand delivered to 2,200 subject residing in Seoul and 1,884 questionnaris were collected : resulting in 84% response rate. Statistical data analysis was completed using SAS Package program for the analysis of covariance(ANOCOVA).The results are as follows: (a) Survey on Korean beverage perception showed that the recognition rates of ShickHae(58.4%), Cition Tea(53.5%), Sung Nung(48.7%) and Soo Jung Gwa(40.8%) were high, whereas those for Tahng, Jang, and Gahl Soo were low.(b) About 40% of respondents performing 4 kinds of Korean traditional ceremony a year The percentage that reported they purchased Korean beverages was 44.0%, higher than the 38.5% that answered they made Korean beverage at home.(c) In analyzing the factors which influence beverage perception, the sociodemographic factors variously influenced perception rate depending on beverage. Age and sex had influenced on perception rate of Shick Hae and Donggulre Tea. Income level influenced on the perception rate of Sung Nung and Citron Tea. Sociodemograhpic factors like senior over 50s, female and extended family size had positive influence on the perception rate.

This study was conducted to investigate the physicochemical characteristics of Sunchang traditional kochujang(fermented hot pepper-soy bean paste) for quality standardization. The kochujang samples, which have been fermented for 8 months in 1999, were collected from 20 firms at folk village in Sunchang area and analyzed their chemical compositions and color reference. The mean value of moisture, amino-type nitrogen, pH, acidity and salt content of the samples collected were 44.62±1.79%, 132.66±21.67 mg%, 4.52±0.08, 15.77±1.62 and 8.76±1.55%, respectively. The moisture, pH, acidity and salt content of each sample did not show much differences among samples. The Hunter values(L, a and b) of Sunchang traditional kochujang were 25.72±1.58, 23.26±1.71 and 9.86±0.94, respectively. The mean content of amino-type nitrogen of Sunchang traditional kochujang was 132.66±21.67 mg%, and there were a little difference between the minimum(100.33 mg%) and the maximum(164.56 mg%). The main free sugars of Sunchang traditional kochujang were fructose(1.86±1.01%), dextrose(4.29±2.06%), sucrose(0.54±1.21%), and maltose(1.48±0.77%). The contents of fructose, dextrose, and maltose had little difference among samples. The fatty acids in Sunchang traditional kochujang were composed of palmitic, stearic, oleic, linoleic, linolenic, octadecatetraenoic, arachidonic and behenic acid. The linoleic acid(18:2) showed the highest, occuping 59.37% of the total fatty acids.

The method of the squid safe made in Kyungsando was examined, and fermentation precess was established. The chemical composition and functional effects of the squid sikhe were examined. In the sensory evaluation, the squid sikhe made from Gampo accepted to be best for traditional Kyungsangdo squid sikhe and it is called standard sikhe. The Gampo sguid sikhe showed higher values in total sugar, free reducing sugar and nitrogen compound analysis compared to the orthers. The sugar of standard sikhe consisted of four kinds including glucose. The contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of amino acid in water or salt soluble protein of squid sikhe contained 17 kinds, and the contents was increased in order of glut amine acid, aspartic acid, and proline.

부산지역 대학생 340명을 대상으로 전통음식의 패스트푸드화에 관한 견해를 조사한 결과는 다음과 같다. 1. 조사 대상자는 남학생이 56.2%, 여학생이 43.8%, 20-24세가 66.8%를 차지하였고, 자기집에 거주하는 학생이 73.6%이었으며, 평균용돈은 16-20만원이 31.8%로 가장 많은 비율 차지하였다. 2. 패스트푸드가 식습관에 미치는 영향은 '입맛이 서구화 되었다', '지방의 과잉섭취가 되었다', '외식을 더 좋아하게 되었다', '비만가능성이 커졌다' 의 순으로 나타났으며, 성별(p<0.01)로 유의적이 차이를 보여 남학생은 입맛의 서구화, 여학생은 지방의 과잉섭취의 비율이 높게 나타났다. 3. 외국브랜드 패스트푸드점의 이용에 대한 견해는 '생각해보지 많았다' (32.9%), '이용을 자제해야 한다' (23.1%)로 나타났으며 전통음식 패스트푸드점의 이용에 대해서는 '가끔 이용할 것이다' (56.5%). '많이 이용할 것이다' (19.8%)로 나타나 빠른 시일내에 한국형 전통음식 패스트푸드업체의 개발이 필요한 것으로 보인다. 4. 국내브랜드 패스트푸드점에 대한 견해로는 '모르겠다' (32.1%), '맛이 떨어진다' (20.8%), '어쩐지 외국 브랜드보다 못하다' (13.3%)의 순이었고, 성별(p<0.01)로 유의적인 차이를 보여 맛의 차이는 여학생이, 가격의 차이는 남학생이 높은 비율로 꼽았다. 5. 전통음식의 패스트푸드점에 대한 견해로는 '전망이 있다'가 62.2%, '신속히 이루어져야 한다'가 15.5%로 나타났으며, 전통음식 중 패스트푸드화 할 수 있는 음식으로는 떡, 한과류(27%), 불고기, 음료, 빈대떡, 잡채, 갈비찜, 구절판의 순이었다. 6. 전통음식을 패스트푸드화 하는데 있어서의 문제점으로는 사람들의 인식(29.7%), 음식의 기계화와 자동화(26.2%), 정성부족으로 인한 맛의 감소(21.6%) 순으로 나타났고, 성별(p<0.01), 연령별(p<0.05)로 유의적 인 차이를 보였다. 7. 전통음식 패스트푸드점이 생기면 이용도에 관한 견해는 '가끔 이용할 것이다'가 56.5%, '많이 이용할 것이다'가 19.8%로 나타났고, 연령별(p<0.05), 주거상태별(p<0.05)로 유의적인 차이를 보였는데 연령이 많을수록 '이용치 않겠다'는 비율이 높았고, 특히 주거상태별로는 '전혀 이용치 않을 것이다'의 비율이 하숙생이 높게 나타났다. 본 연구는 유행에 민감하고 문화의 변화를 주도하며 패스트푸드를 가장 많이 이용하는 세대인 대학생들을 대상으로 우리의 전통음식을 패스트푸드화 하였을 때의 견해를 알아보고 그 전망을 살피기 위한 연구였다. 연구결과에서 나타난 바와 같이 유행의 첨단을 달리는 신세대라 하더라도 많은 비율의 대학생들이 전통음식의 패스트푸드화에 전망을 밝게 보고 있었으며 이를 위해서는 많은 문제점도 지적하였다. 이에 전통음식의 패스트푸드화와 상품화에 대한 인식이 고무적인 방향으로 변화하고 있어 앞으로 계속 그 추이를 연구할 가치가 있다고 사료된다.

월엄범오위(月掩犯五緯)의 사례에 나타난 전통적인 천문관(天文觀)에 관하여 중학생(164명), 고등학생(157명), 대학생(172명) 및 일반인(139명)의 판단 유형과 판단 이유를 조사, 비교하였다. 연구를 통해 얻은 결론은 다음과 같다. 첫째 , 월엄범오위에 대한 전통적인 해석 방식에 동의하는 응답자들이 15.7%, 동의하지 않는 응답자들이 38.1%, 분명히 말할 수 없다는 응답자들이 46.2%이었다. 상대적으로 많은 수의 대학생들이 전통적인 천문관에 동의하지 않는다고 하여 과학적으로 옳은 판단을 내린 반면, 그와 같이 판단한 중학생들의 비율이 가장 적었다. 둘째 , 전통적인 천문관을 판단하는 데에는, 응답자들의 집단이나 판단 유형과는 관계없이, 자연관과 과학관이 공통적으로 중요한 판단 이유가 되었다. 특히, 우리 나라의 전통적인 자연관과 유사한 관념을 지니고 있는 응답자들이 많았으며, 대부분의 응답자들은 다수의 경험적 자료와 실험을 통한 증명을 중요하게 생각하였다. 셋째, 고등학생들과 대학생들이 다른 집단에 비해 자연관이나 과학관과 같은 형이상학적인 믿음을 더욱 중요하게 고려하는 반면, 중학생들과 일반인들은 자신들의 개인적 경험을 상대적으로 보다 중요하게 생각하였다. 넷째, 응답자들의 사회적 경험과 과학 지식 또한 전통적인 천문관을 판단하는 중요한 이유가 되었다. 하지만, 응답자들의 과학 지식의 차이가 판단 과정에 서로 다른 영향을 미치는 것으로 나타났다. 이와 같은 결론들은 개인의 사고 과정에 영향을 미치는 요인들이 다양하며, 그들이 속한 집단이 공유하고 있는 사고의 방식 또한 서로 다르다는 것을 잘 말해 준다. 따라서, 다문화적인 환경을 고려한 과학 교육과 연구가 필요하다. 또, 학생들의 자연관과 과학관과 같은 형이상학적인 믿음에도 주목할 필요가 있다.

This paper is an architectural paper which has been studied about dowelling form and culture in southwestern island area of Korea from 18C up to now. The goal of this research is to present the basic data in new modeling development of dwelling house. This area had less cultural interchange than inland area because of geographical conditions. Therefore, so far, many traditional factors have been handed down and especially, a good many commoner's traditional houses exit. The traditional houses is composed of Anchae (a central house), Sarangchae (an attached house of Anchae). Sometimes, Sarangchae was ommitted according to the circumstance of the house. Generally, the form of arrangement of house is divided into two shapes; One is 'ㅡ' shape which has only Anchae and the other is 'ㄱ' shape which has Anchae and Sarangchae. Approximately, since 1970's, new type of house has been built in this area. Usually, Inside this house are living room, kitchen, toilet, utility and 3 rooms. Wall is made of brick and roof is made of concrete's slabe. We can not find the traditional culture in this type of houses. The house in the futrue, the factors of cuture and the convenience of the present age have to be coexisted.

Basic concept of this study is that architectural form as a material at present has meaning for the dweller's life on the past historical plane. Main method to recover history is ethnographic interview to dwellers. Secondary method is to analyze ancestors' writings, buildings in the background of the family photos, and past drawings and then to relate them with architectural form at present. Taxonomy is a starting point: general name of the building by outside researcher is quite different from it by inside dwellers. 'Haengrang-chae', servant quarter, has never been used for servants. Function of the haengrang went outside thatched houses at the front village. Firsthand observation or simple analyses as results of several precedent research are reexamined and criticized through this study. The mansion has moaning when we synthesize with the site location based on farming land and tenant farmer, and decline of the Kyongpo Lake. Territoriality of the mansion is reinterpreted to 'In-Out Structure' by Yin-Yang thinking, Dwellers extend buildings gradually to outside village, surrounding rear hills, the lake, DongHae Sea, and finally goes to imaginative Taoist heaven beyond real nature through the literary life. Confucius principle, known to govern upper class house at Yi Dynasty also affect general composition of the buildings: perpetuation of the family by ancestor worship, elder dominance and male dominance, fraternity love in the extended family, charity display by reception of guests, Taoist scholarly life harmonized with nature. However, the study of the particular life and usage of the dwellers reinforces or corrects general supposition of precedent researches. Unique shape of the house has been formed by convenience of the dwellers' life style, early modernized free thought over the rigid Confucius design principle, and female power in male dominant society.