When globalizing Korean food, it is important to conduct regional consumer research before entering the market so that an effective market strategy can be developed. This study was conducted to compare the perceptions regarding Thai, Chinese, Japanese and Korean food between Swedish and Yugoslavian university students in Växjo, Sweden, where regional market research is lacking. As immigration increases worldwide, comparison of consumer perceptions of immigrants and domestic individuals will provide meaningful insight for use in the development of marketing strategies for areas where immigrant populations are increasing rapidly. In this study, six attributes of Asian food, fresh vegetables, low fat, chicken and sea food, exotic ingredient, value for money and unknown food, were compared. The perception of fresh vegetables and low fat of Chinese food differed significantly among the two groups. Because both of these attributes are health related, these findings indicate that recipe modification may be necessary to adapt to the preferred taste of target customers in this prospective market.

The purpose of this study was to investigate Chinese customers' perceptions of Korean foods and their satisfaction toward Korean cuisine restaurants. The subjects of this study were 202 Chinese individuals who visited Korean cuisine restaurants in Shanghai, China. The subjects viewed Korean foods as favorite foods and perceived them as fresh and seasonal, and mostly composed of cereals and vegetables however they did not view Korean cuisine as good for health. As compared to customers visiting a Korean restaurant for the first time, those who had visited Korean restaurants previously agreed more strongly with the following items: 'Korean food has a beautiful color', 'Korean food is familiar', 'Korean food smells good', 'Korean food is healthy', 'Korean food is nutritious', and 'Korean food is salty and spicy'. In addition, as compared to occasional visitors, frequent visitors of Korean cuisine restaurants more strongly agreed with the followings: 'Korean food has a beautiful color', 'Korean food is expensive', 'Korean food is healthy', 'Korean food is nutritious', 'Korean food is salty and spicy', and 'Korean food includes many fermented foods'. The subjects considered 'appearance of menu', 'variety of menu', 'nutrition of menu', and 'Chinese characters for menu and ingredients' as the most important attributes when choosing Korean cuisine restaurants. The frequent customers of Korean cuisine restaurants considered 'kind service', 'employee knowledge of Korean foods', 'operation hours of restaurant', and 'cleanliness of restaurant' as the most important restaurant attributes. In addition, the frequent customers of Korean cuisine restaurants were more satisfied than the occasional customers with the followings: 'nutritional quality of menu', 'quick service', 'cleanliness of restaurant', 'appearance and signboard of restaurant', and 'image of restaurant'. The implications of the data are discussed.

이상으로 한ㆍ중ㆍ일 삼국의 대표적 자전체 작가인 이상과 郁達夫, 太宰治의 작품에 나타난 공간의 특징과 그 의미에 대해 살펴보았다. 이 작가들의 특정 작품, 즉〈날개〉(이상),〈봄바람에 흠뻑 취한 밤〉(郁達夫),〈광대의 꽃〉(太宰治)에 공통적으로 땅콩껍질과 같은 특별하게 분할된 공간이 발견된다는 점에서 이 고찰은 시작되었다. 그 공간은 거주자와 하나로 통일되지 않고 삐걱인다는 점에서 가장 큰 공통점을 가진다. 그것은 근대성의 개념으로 공간을 해석할 수 있는 단초가 된다. 이들의 작품에 나타난 공통점을 요약해보면 다음과 같다. 첫째, 대문의 기능이 상실된 공간. 이들 작품에는 대문이 언제나 열려 있거나 아예 없는 집이 그려진다. 이렇게 대문이 적절한 기능--방어와 소통의 기능--을 수행하지 못하게 됨으로 인해 모두가 하나로 만나는 마당을 구성하지 못한다. 둘째, 대문과 마당의 부재로 인해 방이 마당, 혹은 거리가 된다. 방에 숨을 수 없게 된 주인공들은 여기에 칸막이를 설치하고 그 뒤에 숨은 방을 만든다. 그러나 그것은 자폐적 도피로서 자아를 확인할 거울을 상실하는 일이기도 하다. 셋째, 광장도 없고, 신도 없는 밀실에서 개인이 견딜 수 있는 길은 없다. 따라서 소설의 인물들은 자아를 비춰볼 대상을 찾아 외출을 감행한다. 그러나 그 관계 중심의 세계는 자아의 실체를 찾는 과정에서 가장 먼저 버렸던 공간이기도 하다. 개인의 태도에 변화가 없이 똑같은 공간의 의미가 달라질 수는 없다. 넷째, 소설의 인물들이 겪는 자살충동에 있어서 동일하다. 그러나 이러한 특징들의 공통점 외에 차이점도 발견된다. 첫째,〈날개〉에는 형식적으로 완비된 공간이 제시된다. 그래서 그 노출은 형식적, 내용적으로 철저하며 그것은 당시 일제의 전일적 지배하에 있었던 조선의 상황과 무관하지 않다. 이에 비해〈봄바람에 흠뻑 취한 밤〉의 공간은 반쪽짜리 집이라 할 수 있다. 그럼에도 불구하고 그곳에는 ‘우리’의 공간이 주는 위안이 있다. 중국의 반식민지적 사회상을 반영하는 것으로 보아 무리가 없다. 마지막으로〈광대의 꽃〉의 공간은 내부적으로 복잡하게 구획되어 있다. 지식인의 고민이 외부를 상정한 상대적인 것이 아니라 이미 내면적 자기동력하에 진행되고 있었던 당시 일본의 상황과 관련이 깊을 것으로 이해된다. 다른 장의 경우에도 이와 유사한데, 이것은 결국 개인, 혹은 동양 삼국의 지식인들이 체험한 자아에 대한 고민이 그 정도와 방향에 있어 뚜렷한 차이점을 갖고 있음을 알 수 있다.

For globalization of Korean food, It is essential to research and analyze target markets in advance. However until recently, there has been a lack of food research in regions of select countries in order to create systematic plans for marketing Korean foods. Therefore this study aimed to investigate the recognition of Korean foods as compared to other Asian foods in young adults living in Vaxjo, Sweden. Over 90 percent of the Swedish students had experienced Thai and Chinese cuisines, indicating their popularity as Asian foods in Sweden. The participants were attracted to six positive attributes of Asian food: 'fresh vegetables', 'low fat', 'chicken and sea food', 'exotic ingredients', 'good value for the money' and 'unknown foods'. The favorite type of Asian food was Thai food and Korean food was the least tried, as over 50% of respondents linked it to 'unknown food' attributes. Based on these results, in order to introduce Korean food more successfully, focus should be placed on the unique and unknown attributes of Korean food, as well as emphasis placed on its healthfulness, to stimulate the curiosity of target markets such as young Swedish adults.

The purpose of this study is to analyze writing activities in Korean high school English textbooks and suggest more effective writing activities in comparison to Chinese textbooks. For the analysis, two Korean and two Chinese high school English textbooks are selected. Writing activities are investigated in terms of three research procedures. The study begins by typifying writing activities as controlled, guided, and free writing, guided by Raimes’ controlled -to-free approach (1983) and Rivers’ five writing instruction stages (1981). Next, it examines writing activities according to the writing criterion prescribed by the Korean and Chinese national curricula, respectively. Finally, it investigates writing activities in relation to other language skills, such as listening, speaking, and reading. The results are as follows. First, while Korean textbooks include more writing activities than Chinese textbooks, there remain substantial imbalances in both. Both textbooks contain the most controlled writing activities and lack free writing. Second, Korean textbooks provide more writing questions than do Chinese textbooks in order to satisfy the national-level writing criteria. However, in comparison to Chinese textbooks, they lack writing activities designed to satisfy paragraph- level writing standards which enhance logical organization competence. Third, Korean textbooks offer more writing activities integrated with other language skills. Both textbooks most frequently contain writing activities integrated with reading skills.

This paper is to suggest a proposal for creating directions for Korean textbooks with Chinese-Korean idiomatic phrases, and to present a lesson as a model. Korean textbooks with Chinese-Korean idiomatic phrases which are used for Korean language education are recommended to express not only their inherent abundant stories but also various stories which posses cultural values reflecting various aspects of Korean traditional cultures and modern societies. In addition, common issues such as environmental or social issues must also be included. Students will learn cultural knowledge regarding Korea through these reading materials. They will also understand the natural proper meaning and usage of Chinese-Korean idiomatic phrases. Readers will acquire Chinese-Korean idiomatic phrases as expressive vocabulary through various activities such as games and word puzzles. Chinese-Korean idiomatic phrases often appear in reading materials such as newspapers and social or cultural books. Readers will grasp the text’s content, and as a result, will be able to easily approach various reading materials as well. Therefore, an ideal textbook for learning Chinese-Korean idiomatic phrases must be developed to enhance the efficiency of Korean language education.

황해와 북동중국해에는 중국의 황하와 양쯔강 그리고 한국의 강들로부터 많은 양의 부유물질이 공급되어 대륙붕 해역에 여러 개의 니질 퇴적체가 발달하고 있으나, 이들 퇴적체에서 두 기원을 설명할 수 있는 퇴적-지화학적 요인은 아직까지 명확하게 제시되고 있지 않다. 본 논문에서는 한국과 중국 기원 강 퇴적물의 주성분 원소의 함량 특성을 비교 연구하고, 그 결과를 토대로 황해와 북동중국해 퇴적물에 적용 가능한 기원지 추적자를 제시하였다. 본 연구를 위해 총 102개의 강과 연안 퇴적물에 대한 주성분 원소(Al, Fe, Mg, K, Ca, Na, Ti)들의 함량을 유도결합플라즈마 분석기를 이용하여 분석하였으며, 이와 함께 입도효과를 최소화하기위해 원시료를 실트(60∼20μm)와 점토 구간(<20μm)으로 분리하여 주성분 원소 함량과 스트론튬 동위원소 비(87Sr/86Sr)를 분석하였다. 연구결과, 새로운 방법의 입도보정을 통한 Fe/Al과 Mg/Al 함량 비는 매우 유용한 잠재적 추적자로 제시되며, 이러한 결과는 입자 분리된 실트와 점토 퇴적물에서 더욱 뚜렷하다. 또한 실트 구간의 퇴적물에서 한국 기원의 87Sr/86Sr 비는 0.7229∼0.7253(평균 0.7243) 범위로 중국 기원 퇴적물(0.7169∼0.7189, 평균 0.7179)과 뚜렷한 차이를 보여, 황해와 북동중국해에서 한국과 중국 기원의 퇴적물을 구분할 수 있는 중요한 지화학적 성분으로 평가된다. 이러한 잠재적 추적자들에 근거할 때, 한국 서남해에 발달하고 있는 니질 퇴적대의 전퇴적물은 한국과 중국의 혼합 기원으로 해석되나, 실트와 점토 구간의 퇴적물로 나누어 볼 때 그기원이 각각 다르게 나타났다. 즉, 점토 퇴적물은 한국과 중국의 혼합 기원으로, 실트 퇴적물은 한국 기원이 우세한 것으로 해석된다.

The purpose of this research is to demonstrate the acquisition process of the ellipsis at the end of sentences for Koreans who learn Japanese through the contrast of Chinese and English native speakers. The sample of analysis comes from OPI data. The two results below are described in detail: First, Koreans who learn Japanese use more frequently the ellipsis at the end of sentences under the “Existing-Verb-Clauses” than Chinese and English native speakers. However, the acquisition level goes up, the frequency of usage is getting higher to the point where the acquisition process is inclined to be equal at both side (Koreans who learn Japanese vs Chinese and English native speaker). Second, the formality varies more than Chinese and English native speakers, as well as it appears at the beginning level. The formality includes “「けど」,「から」,「て」,「ので」”.The formality of Chinese and English native speakers is similar to Koreans who learn Japanese at the end of the learning stage.

현재 휴대폰 산업은 국내 경제에 미치는 비중이 매우 크고, 앞으로도 상당 기간 한국 경제를 책임져야 하는 핵심 아이템으로 자리잡았다. 휴대폰의 시장이 거대해지면서 휴대폰을 사용하는 연령층이 넓어졌으며, 가입자 수가 늘어나 소비자 계층, 다양한 연령층 별 선호하는 기능이나 디자인 등이 더욱 다양해지고 있다. 이렇듯 휴대폰이 우리 일상생활에 미치는 영향력과 의미가 크게 변화함에 따라 휴대폰 수요자들이 휴대폰에 갖는 기대도 날로 커지고 있다. 이제 휴대폰의 음성통화라는 핵심기능은 소비자들에 있어 중요한 관심사항이 아니며, 단순한 음성통화 차원을 넘어 편리하고 보다 친근한 정보 입출력, 처리, 저장 등의 기능과 보다 세련되고 사용자 환경에 최적화된 디자인을 요구하고 있다. 그리고 현대 디자인은 일상적으로 소비하는 대상들의 전통적인 고급예술(high art)의 대상들과 비슷해져 감에 따라 인간의 정신적 감성적 가치를 형상화 하여 삶의 질을 향상시키는 새로운 가치를 창출하기 위한 디자인의 심미성은 중요한 제품 차별화 요소로서의 역할을 할 수 있으며, 소비자의 구매의사는 가장 선호하는 디자인이 좌우한다. 이렇듯 디자인 과정에서 가장 중요한 요소라고 할 수 있는 소비자 선호요인을 심미성분석을 통하여 규명함으로써, 소비자가 가장 선호하는 새로운 차원의 휴대폰 디자인의 전개가 절실히 요구되고 있다. 따라서 본 연구는 국가 간의 사용자 선호 휴대폰의 심미성요소 분석을 통해 공통적으로 선호와 상이한 심미성요소는 무엇이고, 중요하게 고려되는 심미성요소의 조형요소는 무엇인지를 알아내어 실제 휴대폰 디자인에 활용할 수 있는 휴대폰의 심미성 가이드라인을 제시하는 데 있다.

This survey was conducted to find out the familiarity and preference of Chinese residing in Korea on Korean food. They were composed of Chinese students studying in Korea and Chinese staffs working at the Chinese Embassy in Seoul. About 65.60% of the respondents liked Korean food while 28.00% disliked it. The reason for liking Korean food was its taste. The frequency of having Korean food a week was 46.80%, which meant Chinese had Korean food quite often. Their interest in Korean food was derived from their own personal taste and food programs of mass communication media. The most familiar food was kimchi (90.40%), followed by bulgogi (89.60%), samketang, chicken stew with ginseng (75.60%) and bibimbap, rice with vegetables (74.80%). The the most favored dish was bulgogi (64.40%), which showed that bulgogi was the most representative dish to them among Korean dishes. The area where Korean food needed innovation, Chinese pointed out, was some changes in cooking. That is, traditional Korean food needs, although maintaining its original tastes, to change its preparation of spices catering to foreigners' taste.

This study was carried out to investigate Chinese in Beijing and Shanghai perception and preference for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145(45.7%) and female 172(54.3%) of residing in Beijing, and on male 139(49.5%) and female 142(50.5%) of residing in Shanghai. In foods of eating with Kimchi resulted the highest Chinese foods 40.3% on male, and Korean. Chinese foods 25.3% on female in Beijing(p< .05), Korean, Chinese foods 26.7% and 25.3% on male respectively, and Korean foods 50.7% on female in Shanghai. In Kimchi used dishes Beijing resulted high Kimchi Ramyon 61.5%, Kimchi Kuk 51.3%, and Kimchi Chigae 44.9%, and Shanghai were Kimchi Ramyon 51.2%, Kimchi Kuk 41.3%, and Kimchi Fried Rice 22.4% in order. In evaluation by kinds of Kimchi, the taste resulted high onion juice Kimchi(M=6.55) of the third days, and overall acceptability resulted high onion juice Kimchi(M=6.18) of the third days, similary in Beijing, and Kimchi added in shrimp(M=5.70) of two days, and overall acceptability resulted high Kimchi added in shrimp(M=5.70) of the third days, similary in Shanghai. In Sensory evaluation by used Kimchi, the taste resulted high in the order of Kimchi Fried Rice and Chinese style Kimchi Fried Pork(M=6.27), and overall acceptability resulted Kimchi Fried Udong(M=6.40), Chinese style Kimchi Fried Pork(M=6.27), Kimchi Dumpling(M=6.20) in Beijing, and Kimchi Chige(M=6.70), Kimchi Fried Rice(M=6.67) and Kimchi Pancake(M=6.44), and overall acceptability resulted Kimchi Fried Udong, Kimchi Chige(M=6.50), Kimchi Fried Rice and Kimchi Pancake(M=6.44) in Shanghai.

This paper deals with false friends-the source of their sound image (signifiant) is the same, but the concept image (signifie) is differentfound in Korean and Chinese. It is well-known that these false friends frequently cause negative transfer. I demonstrate that the false friends between Korean and Chinese can be classified into four types: ① no semantic resemblance type, ② partially overlapping type, ③ semantic inclusion type I (Korean over Chinese), and ④ semantic inclusion type II (Chinese over Korean). The result of the contrastive analysis of each type shows a striking difference. In the actual communications, false friends between these two languages may lead to misunderstanding. In order to prevent negative transfer due to false friends, students are advised to carefully check the differences in meaning and function.

본고는 현재 서울시의 소재 초등학교를 중심으로 한자교육의 현황을 살펴보았다. 그리고 그에 대한 문제를 발견하고 그에 대한 대안을 제시하였다. 設問 調査를 통한 初等學校 漢字敎育의 現況을 5개의 항목으로 살펴보았고, 이에 관한 5개의 문제점을 지적하였다. 그리고 이의 해결책을 아울러 제시하였고, 이와 관련하여 3개항의 보완책을 제안하였다.

S-methylmethionine(vitamin U)은 천연 아미노산의 일종으로 Brassica vegetables 중 양배추에 풍부하게 함유된 항위궤양성 인자로 알려져 있다. 본 연구에서는 우리나라에서 많이 소비되고 있는 배추를 대상으로, 건조방법을 달리하여 품종 및 부위별로 vitamin U 함량 변화를 조사하였다. 건조방법에 따른 함량변화는 동결건조 처리군이 vitamin U 최대 보존 효과를 보여주었다. 부위별로는 전체적으로 잎 부분(leaf parts)이 줄기(mid-rib)보다 최소 1.1배, 최고 21.2배 높았으며 그중에서 배추 잎 바깥쪽(outward parts)에서 가장 높은 vitamin U 함량을 나타내었다. 주요 아미노산의 함량은 vitamin U와 같이 잎 부분이 전반적으로 높았으며, 특히 alanine과 threonine이 가장 풍부한 아미노산으로 조상되었다. Vitamin U의 전구물질인 methionine의 함량은 건조방법에 따라 큰 차이를 보여주었으나, vitamin U 함량에 미치는 영향은 뚜렷한 상관관계를 보이지 않았다

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.