『Hasimdangga Eumsikbeop』 is the second cookbook discovered in the Honam region. It is believed to have been copied by Hong Ju-song between the late 1800s and early 1900s, and excluding the missing parts, it contains a total of 14 items, including 7 liquor items and 7 general food items. Judging from the proofreading marks, it was not considered a complete creation. However, it was confirmed that the book was not influenced by existing ancient cookbooks from the Seoul-Gyeonggi, Chungcheong, and Yeongnam areas. Therefore, it is highly likely that the book was based on an undiscovered recipe book from an ancient family. It is valuable as a basis for comparative research on regional food culture in the traditional era in that the manufacturing methods, ingredient quantities, and description methods are different from existing cookbooks in many ways and contain unique terminologies and regional dialects.

Microplastics and nanoplastics (NMPs) are considered one of hazardous contaminants in marine ecosystems due to their toxic effects, such as reproduction disorder and oxidative stress, on marine organisms. Although water temperature is rising due to global climate change, little information on the toxicological interaction between NMPs and temperature is available. Therefore, in this study, we confirmed the toxicity of NMPs (polystyrene [PS] beads; 0.05- and 6-μm) on brackish water fleas (Diaphanosoma celebensis) depending on increased temperature (30°C and 35°C) at individual and molecular levels. In the chronic toxicity test, the group exposed to high temperatures showed an earlier first reproduction time compared to the normal temperatures group, but it was delayed by co-exposure to NMPs at 35°C. Notably, the total reproduction decreased significantly only after 0.05-μm PS beads exposure at 30°C. Interaction analysis showed that first reproduction time, modulation of the antioxidantrelated gene (GSTS1), heat shock gene (Hsp70), and ecdysteroid pathway-related genes (EcR_A, EcR_B, and CYP314A1) were closely related to temperature and PS beads size. These results indicate that microplastics have size-dependent toxicity, and their toxicity can be enhanced at high temperatures. In addition, higher temperatures and PS beads exposure may have negative effects on reproduction. This study suggests that various factors such as water temperature should be considered when evaluating the toxicity of microplastics in marine ecosystems, and provides an understanding of the complex toxic interaction between water temperature and microplastics for marine zooplankton.

This study established optimal cookie conditions by varying the amount of modified starch treated with octenyl succinic anhydride (OSA). It also investigated the quality and digestion characteristics of the cookies produced. The moisture content increased as the amount of OSA-modified starch added to the cookies increased. As for cookie color brightness, the redness and yellowness decreased as the OSA-modified starch content increased. The spread factor and hardness of the cookies showed the most similar results for control and OSA: 20%. As the amount of OSA-modified starch added to cookies increased, RS tended to increase. It was found that OSA-modified starch cannot easily replace wheat flour completely and that the optimal amount of OSA-modified starch added to cookies is 20%. OSA-modified starch can be used not only as a cookie but also as a low-calorie food ingredient.

목적 : 본 연구는 치매 환자들에게 적용할 수 있는 디지털 매체를 활용한 회상치료의 중재 방법과 효과를 제시하고자 한다. 연구방법 : 본 연구에서는 Google Scholar, Pubmed에서 제공되는 연구논문들 중 2012월 1월 부터 2021년 12월 까지 발표된 자료를 수집하였다. 포함 및 배제기준을 적용하여 6개의 논문이 분석대상으로 사용되었다. 이 연구들은 연구의 근거기반 질적 수준 분석모델에 따라 분류하였고 PICO로 정리하였다. 검색어는 “치매” AND “회상치료”, “dementia” AND “reminiscence therapy” AND “media” OR “digital” OR “app”로 사용하였다. 결과 : 디지털 회상치료에 대한 연구는 2015년, 2016년, 2020년은 각각 1편, 2021년은 3편, 총 6편으로 이루어져 있으 며, 태블릿을 활용한 회상치료, 디지털 소프트웨어를 활용한 회상치료, 디지털 동영상을 활용한 회상치료, VR기기를 활 용한 회상치료 등 다양한 매체를 활용하여 중재에 적용하였다. 디지털 회상치료를 적용하였을 때, 우울 감소, 삶의 질, 인지기능 향상의 효과가 가장 많았으며 평가도구는 MMSE(Mini-Mental State Examination)가 가장 많이 사용된 것 을 확인할 수 있었다. 결론 : 디지털 매체를 활용한 회상치료의 중재 방법과 효과를 알아보고자 하였다. 태블릿을 활용한 회상치료, 디지털 소프 트웨어를 활용한 회상치료 등이 있었으며 우울 감소, 삶의 질 향상 등의 효과가 있었다. 이러한 결과를 바탕으로 추후 연구에서는 디지털 매체를 활용한 회상치료 간의 비교를 통해 어떠한 디지털 매체가 회상치료에 적용되었을 때 더 효과 가 있는지 비교연구가 활발히 이루어지기를 기대한다.

This study established the optimal conditions of noodles by varying the amount of modified starch treated with octenyl succinic anhydride in wheat starch. It investigated the digestibility and quality characteristics of the produced noodles. The color difference of the noodles added with octenyl-succinic anhydride (OSA)-modified starch increased as the amount of OSA-modified starch added increased but decreased after cooking. The cooking characteristics of noodles added with OSA-modified starch showed increased weight, water absorption, and turbidity but reduced volume. In the extensibility of noodles, the noodles with 10 and 20% OSA-modified starch showed the most similar values to the control. The digestibility of noodles with OSA-modified starch added showed a higher RS content as the amount of OSA-modified starch added increased. However, it is considered that an optimal addition level of 20% of modified starch is suitable for the formation of noodle texture. As a result of this study, it is thought that OSA-modified starch, with its low digestibility, could be utilized not only in noodles but also as a low-calorie food ingredient that can replace wheat flour.

This study summarizes the research methods, subjects, research processes, and achievements of major researchers by analyzing previous research results on Korean food history. The goal of the current study aimed to seek the methodology and direction of ‘food history research’. Literature data from 1945 to 2022 were examined. Results of excavation research on ancient food literature were divided into the following stages: the 1980s, when the foundation for ‘cataloging’ was laid, and the 2000s, when ‘digitization’ was achieved. Achievements of each period were collected, and the achievements and limitations were analyzed. Next, the research results were classified into ‘Food technology history’, ‘Recipe change history’, and ‘Food culture and dietary history’. We observed that around the 2000s, anthropology and folklore research perspectives were reflected, and the research on ‘history of diet’ reached a turning point. Our results indicate the possibility that food history can develop as a special historical area. This could be achieved by establishing an exchange system with other disciplines and creating a systematic curriculum.

This article defines the characteristics of Korean vegetarianism by tracing the changes in the core motives revealed in the historical development of the vegetarian movement that started in the West. We further explore and compare the limitations of the vegetarian movement conceived in the West with the essential values, ‘How can Korean vegetarian culture gain the upper hand?’. Our results indicate that the sequential changes of the motives inherent to the flow of the modern vegetarian movement were <religious-philosophy>, <political-society>, and <healthy-nutrition>. This settled the transition from ‘vegetarianism as an ideological form’ to ‘vegetarianism as a lifestyle’, making it a more becoming way of life. However, along with the spread of ‘vegetarian lifestyle as a form of life’, commercial vegetarianism, which overshadows the essential value of vegetarianism, continued to flourish due to the modern capitalist industrial system. To curb commercialization, the necessity arose to establish a new vegetarian diet with a propensity towards an ‘ecological-environmental point of view’. Thus, in order to establish the term and concept of a vegetarian diet for Korean vegetarian characteristics, we propose the formation of a vegetarian term and concept suitable for the Korean vegetarian culture.

본 연구는 로메인 상추에서 병원성미생물이 생존과 생육의 특성을 분석하여 안전관리 정보를 확보하고자 실시하였다. 로메인 상추에서 분무 접종한 E. coli O157:H7은 72시간 배양 후 초기균수 보다 2.0 log CFU/g 수준으로 증가하여 생존 및 증식이 가능한 것으로 판단되었다. 상추 잎의 상처 유무에 따른 E. coli O157:H7은 배양 72시 간 후 유의적 차이가 없었다. 상추 잎에 인위적인 상처에 내어 E. coli O157:H7을 접종하고 병원균의 분포를 조사한 결과 상처가 없는 상추는 표면이 매끄러워 균이 부착하지 못하거나 균수가 매우 낮았고, 상처가 있는 상추 잎은 거친 표면에 균이 밀집되어 상처를 통해 상추 내부로 침입하는 것으로 판단되었다. 병원성미생물의 상추 추출물 이용 여부는 10-100% 농도에서 배양 24시간 이후에 E. coli O157:H7 8.9 log CFU/mL, L. monocytogenes 8.6 log CFU/mL, P. carotovorum 8.8 log CFU/mL로 나타났다. 이는 병원성미생물과 식물병원균이 유사한 4 log CFU/g 이상의 증가율을 나 타내어 미생물이 상추 추출물을 영양원으로 사용할 수 있는 것으로 판단되었다. 상추 추출물 0.1%에서 초기 접종 농 도와 비교하여 E. coli O157:H7 2.7, L. monocytogenes 1.3, P. carotovorum 2.9 log CFU/mL 수준으로 증가하였다. 이에 따라 병원성 미생물의 최소생육농도는 0.1%보다 낮은 것으로 판단되었고, 상처를 통해 지속적으로 0.1% 수준의 상추 추출물이 병원성미생물에 제공되면 상추 내부에서도 생존 및 증식이 가능할 것으로 확인하였다.

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

수경재배시 양액 내 탄산정 처리를 통한 상추의 생육 및 생리활성물질 변화를 조사하기 위해 네덜란드에서 시판되는 고형 탄산정을 사용하였다. 실험은 무처리를 대조구로 하여 0.5 배, 1배, 2배 처리구로 구성하였다. 실험결과, 탄산정 처리 후 챔버내 대기 CO2 농도는 처리 직후 2배 처리구에서 472.2μL·L -1 로 가장 높은 수치를 보였으며, 양액내 pH는 2배 처리구는 pH 6.03로 가장 많이 감소하였다. 이후 시간이 경과함에 따라 CO2 농도와 pH는 처리 전 수준으로 회복하는 모습을 나타냈다. 상추의 엽폭과 엽면적은 탄산정 2배 처리시 17.1cm, 1067cm 2로 가장 큰 값을 나타내었으며 지상부 생체중, 건물 중은 0.5배 처리구에서 63.87g, 3.08g으로 가장 높게 나타났다. 상추의 근장은 대조구에서 28.4cm로 가장 길었으나 처리 구들간에 지하부의 생체중, 건물중은 유의적인 차이를 나타내지 않았다. 외관상 탄산정 처리에 의해 상추의 근장이 짧아 지고 곁뿌리가 많이 발생한 것이 관찰되었다. 또한 뿌리가 갈색으로 약간 변하는 결과가 있었지만, 지상부 생육에는 부정적인 영향을 미치지 않은 것으로 나타났다. 탄산정 처리에 의 한상추의 생리활성물질을 분석한 결과 chlorogenic acid와 quercetin 두가지 물질이 검출되었으며 이를 정량분석한 결과 1배 처리구에서 chlrogenic acid는 대조구보다 249% 증가하였지만 quercetin은 37% 감소한 결과를 나타냈다. 항산화 활 성을 나타내는 DPPH 라디컬 소거능을 비교한 결과 대조구와 0.5배 처리가 1배, 2배 처리보다 유의적으로 높은 값을 나타냈다. 이를 통해 탄산정 처리가 수경재배 상추의 생육과 생리활 성물질을 증대에 효과가 있음을 제시한다.

This research is the first known to introduce and analyze food-related content among the records left by George Clayton Foulk (1856-1893), a naval attaché dispatched as part of a U.S. delegation to Korea during the Joseon dynasty in the 19th century. Sketches and memos by Foulk provide important clues in understanding the food culture during the late Joseon dynasty. By analyzing the types of foods, table composition, and intervals between serving the nine rounds of food from the rural government office, which Foulk ate during his local trip, he was able to confirm that there was a starter (‘preliminary table’ or ‘hors d’oeuvre’) before the main table and that it was served before the main dish.

This study aims to establish a strategy for selling kimchi to satisfy the needs and wants of European consumers through survey, FGI, and IDI. All survey participants were Europeans and were selected on the basis of their kimchi awareness. For the quantitative survey, 246 participants 15 years or older were selected; for FGI, 33 participants aged between 20 and 49 were selected; and for IDI, eight chefs were selected. The survey included four steps of ‘Awareness-First try-Needs-Future consumption’. The participants got to know kimchi through the Internet; for example, by visiting Korea and Hallyu, and suggested positive comments, including ‘fancy’ and ‘exotic.’ While satisfaction with kimchi sharply decreased due to taste and appearance in the first try of kimchi, it is important to provide the best first-try experience. It also showed that important needs for kimchi are ‘hot sensation’ , ‘crunchiness’ and ‘presentation’. They gave a negative answer to combination with traditional cuisines of their own country, but provided positive comments for benchmarking the use of traditional pickled foods. This study suggests that it may be necessary to implement a two-track strategy by the traditional kimchi as a ‘strategic product’ and localized kimchi as a ‘key product’.

This paper provides a comprehensive description of previous studies of making and developing kimchi in terms of the origins of kimchi and the changes in the history of kimchi, along with newly discovered data, including the collection of works in Joseon Dynasty as well as old cookbooks discovered after the year 2000, and latest research in related disciplines, e.g., ancient history studies, archeology, and linguistics. Because new ruins and relics, such as the Liao-ho Civilization in the Northeast Asia continent, which was closely related to Dongyi tribes, have been discovered and studied, it is important to determine how to reflect the outcome of archeological studies on the origin of preserved vegetables. In addition, to describe the background and changes in the independent formation of making Korean kimchi chronologically, they were divided into the following: development from jjanji to singunji; formation of the basis for seokbakji dressed with fermented fish sauce; settlement of seokbakji culture for dressing seokbakji with fermented fish sauce and spices, including chili varieties when they were introduced; and establishment of the method for making whole cabbage kimchi, which is currently typical kimchi made by adding the seokbakji as the stuffing of the cabbage kimchi, to examine the time and specific details of the change.

The majority of silence research has been limited in a negative perspective in which silence was stigmatized as passive non-behavior or counterproductive behavior in the organization. The present study proposed a broader and balanced approach of silence as a way of active communication in daily communication and investigated its social functions. The Eighty college students completed an open-ended questionnaire asking context cues, the reasons, and the consequence of intentional silence in daily life. The reasons and consequence were categorized to extract their structural factors. Eleven factors of silence reasons were abstracted: “partner caring”, “conflict avoidance”, “thinking arrangement”, “dissatisfaction”, “discomfort”, “embarrassed”, “annoyingness”, “misunderstanding”, “no-idea”, “uninterestedness”, and “ignorance”. The silence consequence data revealed 11 factors such as “turning topic”, “understanding and accepting silence”, “apologizing”, “partner's efforts of resuming communication”, “escaping discord”, “continuation of partner's unilateral speaking”, “misunderstanding”, “partner–embarrassed”, “awkwardness”, “stop communicating”, and “nothing happened”. Furthermore, the analyses on frequencies of silence reasons by partner's gender or relational attribute(vertical vs. horizontal) showed the patterns that have been consistently found in verbal communication literature. The findings suggest that silence is not meaningless inaction but active and goal-driven communication. Its functional implications in cultural contexts were discussed.

This study was performed to assess particulate matter removal efficiency of domestic air cleaner products in a field condition. The assessment also included air cleaners with different air removal mechanisms. The particulate matter (PM2.5) removal test with a different air removal mechanism using air cleaners showed that the electrostatic precipitation technique showed better performance compared with HEPA filters and other types of systems. Its removal efficiency was almost 95% in one of our operation times in the given test condition. It was assumed that not only the type of removal system but also the individual design, supply and exhaust system, and the automatically controlled air volume are involved in the removal efficiency. With respect to the area of application, tests with air cleaners for 40 m2, 60 m2, and 80 m2 areas revealed that particulate matter removal efficiency increased with the air cleaner that had a broad area of application. However, particulate matter removal efficiency by air cleaners did not correspondingly increase with the increase of the area of application. Moreover, the installation location did not influence particulate matter removal efficiency. Our results are expected to be used as the basic information for indoor air quality improvement and prediction using air cleaners.

Effects of acid soaking (AS) and thermal sterilization (TS) on the shape and quality characteristics of Tteokbokki rice cake (TRC) were investigated. The F-value of a sequential process (SP) of the combination of AS and TS was quantitatively determined with a reference microorganism of Bacillus cereus. F-values were evaluated according to the minimum and the maximum D-value of B. cereus and the reduction exponent (m=12). The heat penetration curves at cold point (CP) of TRC (400 g) were used to estimate the TS time at 121, 100, and 95℃. F-values of the SP were revised according to the adjusted m values after AS at different pH. The non-uniformity parameters (NUP) of TRC had no significant changes during AS but it dramatically increased after applying TS at a low pH by AS. The result of solubilized starch contents (SSC) demonstrated that the shape changes during SP are related to SSC. The texture characteristics and the whiteness were significantly influenced by a low pH condition (3.5) (p<0.05). Sensory analysis showed that a lower pH and a longer thermal processing time influenced negatively on the acceptability. This study showed that pH 4.0 and 95℃ was an optimum condition for the SP.