이 논문은 근대 신성로마제국, 특히 그 독일어권 지역 귀족 궁정들의 여성 음악후원, 그 후원을 통한 음악 및 음악문화 전파를 탐구한다. 탐구대상은 엘리자베트 폰 헤센-카셀, 소피 엘리자베트 폰 브라운슈바이크-뤼네부르크, 소피 샬로테 폰 하노버의 경우이다. 이들은 당대에 통상적으로 여성에게 허용된 범위를 넘어선 인문주의적, 음악적 교육 및 체험을 누렸으며, 이미 본가의 궁정 에서 자신의 연주력, 연주 기획력을 펼쳤다. 훗날에는 시가 궁정의 음악을 (재)구성하고 재건하며 관리해냈다. 본가의 음악가들과 긴밀한 관계를 이어가며 그 과업들을 수행해냈다. 그리하여 근대 이탈리아, 프랑스의 음악 양식과 극적 음악장르들, 실내악이 이동하며 정착했다. 독일 바로크 음악의 전파, 근대 독일 오페라의 발전도 구현되었다. 영국 음악이 독일 지역들로 스며들기도 했다. 무엇보다 17, 18세기 독일의 음악 중심지들에 음악적, 음악문화적 정체성의 토대가 놓여졌다. 음악교육, 음악애호의 대물림을 통해 실현된 모녀 2대에 의한 2중 전파 역시 흥미롭다. 당대 궁정 음악후원의 주목적이었던 군주의 권세 과시를 벗어난, 음악에 대한 순수한 애정에서 비롯된 후원 행위도 특징적이다.

The purpose of this study was to analyze the correlation between conservation activities and the development of tourism in the modern period in the Korean peninsula. The main building of Jangansa Temple, located in Mt. Geumgang, was repaired in the 1930s. During the repairs, the Japanese General-Government actively engaged in the development of Mt. Geumgang and raised funds for the operation of the Korean Peninsula through tourism revenue. The repair work was carried out under the influence of the Mt. Geumgang development project. And its influence is revealed by reviewing official documents recording repair work. This study tried to clarify the relationship between development and repair work through official documents.

상하이는 국제도시로 세계의 다양한 지식과 정보가 모이는 곳이었기 때문에 중국 그 어느 도시보다 지식인들이 집결하는 도시로 성장하였다. 상하이의 진보적 지식인은 국제정세 속에 서 중국이 처한 상황을 깨닫게 되었고, 서구 열강의 침략에 맞서기 위해 자연스럽게 상무정 신을 고취하였다. 많은 지식인은 중국 역사와 민간의 전통 속에서 협객을 발굴하였으며 그들 의 상무정신을 찬양하였다. 한편, 상하이는 노동 이주민의 도시였다. 세계대전 후 서구의 자 본이 상하이에 몰리게 되면서 국제도시 상하이는 중국 최대의 상공업도시로 성장하게 된다. 이에 상하이에는 다양한 국가, 인종, 지역민이 모여들었다. 이주민들은 그들의 생존과 이익을 위해 업종별, 출신 지역별로 다양한 조직을 결성하였고, 이들 조직은 조직의 결속을 위해 민 간의 협의정신을 적극 수용하였다. 결론적으로 근대시기 상하이에는 위로는 상류층 지식인의 엘리트문화에서 아래로는 하층 노동자들의 하위문화에 이르기까지 모두가 협의정신을 찬양하는 문화가 형성되었다. 이는 근대시기 상하이가 지식과 지식인, 자본과 노동자를 끌어들이는 동북아해역의 인문네트워크 중심도시로 성장한 것과 밀접한 관련이 있는 것이었다. 그리고 이것이 1920-30년대 상하이에 협의서사가 흥성하게 된 주요배경이 되었다.

The modernization process of Korea, which can be considered westernization, has influenced Korean folk culture. In this process the kimchi culture could be destroyed. However the kimchi culture has survived very well to date. This study was conducted to investigate the cause of this survival of the kimchi culture. To accomplish this, the enormous influence of modernization on kimchi culture and the cause of its successful survival was investigated in the middle region of the Korean peninsula. We think that the kimchi culture can survive because of the inherent system and structure. Kimchi is composed of vegetables, salt, seasoning, and salted seafood (jeotgal), which are systemized. We also described the kimchi ethnography in this region to study the regional characteristics. The eastern coast uses a different method to salt the cabbage during the production of Kimchi, namely it uses seawater to accomplish this. Additionally, pollak broth is used instead of jeotgal. However nowadays the regional uniqueness of kimchi culture has greatly disappeared in large part, and Korean kimchi is standardized in this region.

Since the late 19 century, the Choseon dynasty forcibly opened the door to western countries, including Japan. In addition, cultural propagation called ‘modernity’ caused subtle changes in dietary life. Based on the theory of colonial dual society, this study examined the dietary modernity in Kyungsung (mid 1930s~early 1940s) when 50 years had passed since the Open-Door policy. Three films, <Turning point of the youngsters>(1934), <Sweet Dream>(1936) and <Spring of Korean Peninsula>(1941) (those made in 1930s~1940s) were analyzed. Twenty six scenes [14 scenes from <Turning point of the youngsters>, five scenes from <Sweet Dream>, and seven scenes from <Spring of Korean Peninsula>] related to the dietary life from films were chosen and classified according three criteria (degree of modernization, main influential countries, and benefit groups from modernization). The degree of modernization of all films was more than 80%. The average proportion of the countries that affected modernization were western (35%), western-Japan (28%) and Japan (20%). Approximately 33, 53 and 14% of the upper, middle, lower classes, respectively, benefited from diet modernization. The main places where modernized dietary culture could be enjoyed were cafes, western restaurants, tea rooms, and hotels. The main food or beverages that were considered as modernized dietary culture were liquor (especially beer), coffee, and western meals. People in Kyungsung in the mid 1930s~early 1940s experienced modernity in dietary life differently according to the social classes and these culture changes were generally accepted as a symbol of modernity.

본 논문은 1920~30년대 한국의 근대 연극 수용의 특징과 의미를 아일랜드 연극의 영향에 초점을 두고 역사적 배경과 극작가의 작품을 중심으로 살펴보고자 한다. 우선, 한국 근대 연극의 발전 과정에서 아일랜드 연극의 영향력을 검토함으로써 서구 근대 연극을 받아들이는 데 있어서 한국 지식인과 다른 아시아 지식인들의 태도 사이에 매우 중요한 차이가 있음을 이야기 할 것이다. 또한, 당시 대표적인 극작가였던 유치진과 함세덕의 작품에서 아일랜드 극장의 영향을 확인해 볼 것이다. 그들은 아일랜드극에 많은 관심을 가졌으며, 존 밀링턴 싱과 션 오케이시와 같은 아일랜드 작가의 극적 특징과 배경을 적극 활용하여 작품을 창작하였다. 결과적으로, 이 논문은 아일랜드 극작가에 대한 한국 극작가의 수용이 단순하고 고립된 하나의 연극적 현상이기보다는 당시의 정치, 사회적 가치에 대한 그들의 반응이었음을 주장하고 있다.

This research analyzedconsumer culture and usage of sugar in modern times based on 12 modern popular Korean cooking books with sugar recipes. Procedures were formed via textual analysis. The outcomes of the study can be summarized in brief statements. According to「Banchandeungsok」,「Booinpilj」, and「Chosunmoossangsinsikyorijebeob」, sugar was utilized in 34 out of 663 or 5.1% of cooked foods during the 1910s to 1920s. According to books such as 「Ganpyounchosunyorijebeob」,「Ililhwalyongsinyoungyangyoribeob」,「Chosun’s cooking of the four seasons」,「Halpaengyoungoo」, 「Chosunyorijebeob」, and 「Required reading for housewife」, sugar was added to 165 out of 998 or 16.5% of cooked foods during the 1930s. According to the books like「Chosunyorihak」,「Chosunyoribeob」, and「Woorieumsik」, sugar was an ingredient in 241 out of 756 or 31.9% of cooked foods during the 1940s. Sugar depicted within the 12 modern popular Korean cooking books primarily functioned as an alternative sweetener, starch, sweet enhancer, preservative, and seasoning. Similar to illustrated sugar from modern popular Korean cooking books, sugar has continually been favored by Korean cooks starting from the 1910s with 5.1% usage, the 1930s with 16.5% usage, and the 1940s with 31.9% usage. Despite its short history, sugar’s culinary importance in Korea has been on the rise ever since the early 1900s. Although sugar is an exotic spice in Korea, it has gained social, cultural, and symbolic recognition as well as practicality within Korean food culture. Thus, it has become more internalized and familiarized as an inseparable sweetness that characterizes current Korean food.

본고는 상호텍스트성의 개념을 통하여 근대적 저작권에서의 ‘저작’ 개 념에 대한 새로운 이해를 시도하였다. 상호텍스트성이란 텍스트가 언제 나 다른 텍스트들과의 상호작용을 통하여 구성됨을 의미하며, 원본의 고 유한 독창성 관념을 해체하고 독점적 저자의 상징적 죽음을 뒷받침하는 근거가 된다. 그러한 관점에 입각하였을 때 원본과 저자에 대한 배타적/ 독점적 권리보호는 작가를 작품의 창조자로 형상화하는 ‘문화적 지식권 력’과 저작권자를 문학/예술재의 배타적 권리의 담지자로 파악하려는 ‘법 적 지식권력’의 이해관계 속에서 구축된 보호 이데올로기의 구현이라고 할 수 있다. 본고에서는 먼저 저작권의 역사적인 형성과정을 고전적 해 석학의 자기동일성과 인격권으로서의 자기결정권, 그리고 근대적 재산권 개념의 발전을 통하여 간략히 살펴본 다음, 각각이 노정하는 문제점을 짚어보았다. 이어서 텍스트가 한 사회의 문화 안에서 상호텍스트성을 가 지며 재구성되는 과정을 문화인류학적 연구와 독자반응비평의 문학이론 을 통하여 살펴보았다. 아울러 작품이 역사적․사회적 맥락 속에서 재구성 되는 것과 마찬가지로 저자 역시 작품 이전에 존재하는 것이 아니라 작 품과 함께 태어난다고 할 때, 저자의 권리를 어떻게 새롭게 이해해볼 수 있을지 가늠하고자 하였다.

This study investigated the characteristics of cotton production of Damyang-gun & Hwasun-gun, Yeongsan River compared with that of Gurye-gun, Seomjingang River in modern times. To do this, research method was both literature and fieldwork research, results were as follows. First, as for cotton fiber cultivation in Damyang-gun & Hwasun-gun, Chinese cotton (在來綿) has been cultivated during Japanese Colonial era unlike Gurye-gun. Especially, Yellow cotton (黃綿) has been cultivated in Hwasungun. Second, as for spinning in Damyang-gun, Hwasun-gun and Gurye-gun, some of cotton spinning process have been gradually changed to mechanization by market shop equipped with mechanized cotton gin and cotton whipping tool since Japanese colonial era. Third, the loom types also, like spinning tools, have been changed from the traditional Korean back-strap loom to the treadle loom in Damyang-gun, Hwasungun and Gurye-gun. Chemical dyeing with chemical dyestuff also has been done since Japanese Colonial era. Fourth, since the 1970s, the outputs of cotton production have been reduced in both Damyang-gun & Hwasun-gun. For Damyang-gun, this has been connected with bamboo craft since the Joseon Dynasty period. So, Damyang-gun has more concentrated on bamboo craft than cotton production. For Hwasun-gun, since Japanese Colonial era, sericulture has been very important. So, Hwasun-gun also has more concentrated on sericulture than cotton production. The main reason to discontinue cotton production in Damyang-gun, Hwasun-gun and Gurye-gun was related to the local choice like economic added value.

In this study, we evaluated the chemical and physical properties of structural steel, which is the most basic material for steel structures and reinforcement concrete structures in modern period. We theorized the technical data for the research of technical history of modern heritage structures by analyzing the product system and its quality control of structural steel used in modern historical heritages. The results of this study are as follow; first, the rounded bars were used in most of modern heritage structures. But in the case of Waegwan railroad bridge, the deformed bars were used in spit of not using in Japan after the great earthquake of Kantou. Second, the structural steel was good in terms of quality control, but It has brittle properties because it was not manufactured by heat treatment process.

The purpose of this study is to examine the Western perspective on the food and food culture of Modern Times in Korea (from the late of Joseon Dynasty until Japanese colonial era). Literature and written records were analyzed. This analysis revealed that the heart of the mill in this period involved rice, and that a common beverage was sungnyung made from boiled scorched rice (in contrast to tea as the common beverage in Japan or China). The most important subsidiary food in Joseon was vegetables, especially Kimchi. Westerners viewed Kimchi as a smell symbolizing Joseon and their meal times. Even though both Kimchi and cheese are fermented food, just like Westerners could not stand the smell of Kimchi, Koreans viewed the smell of cheese unpleasant. Westerners viewed German sauerkraut as Western food counterpart to Kimchi, as sauerkraut is also fermented food made of cabbage. Regarding the eating of dog meat in Joseon, most Westerners viewed it as brutal; however some interpreted it as a difference in food culture. In addition, the eating of raw fish and its intestines felt crude to Westerners. The biggest difference between Joseon's food and Western food was that Joseon had no dairy products and no sugar. The most highly preferred fruit for Westerners was the persimmon, and ginseng was already widely recognized and recorded as a medicinal plant. Joseon's desserts were also favorably evaluated. In contrast, the excessive gluttony, heavy drinking, and unsanitary conditions in Joseon were problems pointed out in many records.