The purpose of this study is to identify the form and components, decoration and locality of pyongnangans(平 欄干) in Yangban's Houses(32 Houses) in Gyeongbuk region, The results of this study, which were carried out through both survey and on-site study, are as below. First, Pyongnangans of Gyeongbuk region Yangban's Houses can be classified into 4 different types, which are ①Mureum type, ②Gyoran(交欄) type, ③ Mureum-Saldae combination type, ④Simplified Saldae type. And these 4 types are again subdivided into eight types, depending on differences of both detailed form and framework. Gyoran type are the most common cases in Yangban's Houses of Gyeongbuk region, whose number is followed by the order of Mureum type, Mureum-Saldae combination type and Simplified Saldae type Pyongnangans. Decorative 亞shaped Gyoran type are more set up in Sarangchaes than in Anchaes, and this was because Decorative Gyorans are more appropriate to show the Social status and class of a patriarch than humble Mureum type. Pyongnangans of Yangban's Houses in Gyeongbuk region have their peculiarities in the exclusion of decorativeity, by consistent use of plain single-layer Pyongnangans. A certain locality is reflected on the types and detailed forms of Pyonnangans. Mureum type are widely found in Gyeoungju region Yangban's Houses, while Gyoran type were more often used in Andong region. In Bonghwa region, Mureum-Saldae combination type are found in large quantities. This was due to the locational chateristics of Sarangchaes in Bonghwa region, which were usually built on steep slopes.

As a result of analyzing the floor plan shown in the three drafts, there were a great deal of differences in composing the space of the inner main hall. The inner room facing to the east with the arrangement crossing the inner floor at right angles in the 'Baekdangguje Draft' faces to the south in the east or west in front of the main house thereafter. This represents that it reflects the intent of the owner of the architecture emphasizing the size increase and ceremonies of the main house in the 'ㅁ shape', which has changed to the directions of easily accommodating the Confucian ceremonial activities in the floor plan of the inner house as the size of the main house was gradually increasing from 24 sections to 30 or 38 sections. The expansion in the size of main house further divided the functions of floor into one for daily life and the other for ceremonies as well. In other words, the 30 Sections in Yijeong Draft as being the first planned draft for reconstruction had a hall for memorial services in the main hall of the inner house, whereas the 'Draft with 38 Sections' as being the second planned draft for reconstruction was planning a room with a floor (two sections of Bangdang) for memorial purpose in the back of the inner main hall. The variations in the guest house (or space for men) shown in the drafts confirms the establishment of space for men as the size of the main house increases. We can see the change that a large guest house is placed over the south and in the south and east of the main house as the number of main house increases by 30 sections or 38 sections. Especially, a guest house with a wide space in a 'ㄴ shape' is arranged from the south of main house to the east wing in the Draft with 38 Sections. In addition, the backward sections are advanced in the front and back of guest house in the drafts with 30 and 38 sections, while a back floor or a back floor connecting to the back room or sleeping room or inner house is installed in the backward sections.

The purpose of this research was to investigate consumers' awareness and perception of the noble family food to popularize it. A total of 1,100 subjects lived in Seoul area participated in Web-based survey. Thirty eight percents of the participants were not even aware that there exists the noble family food and overall 63% of the participants merely have the idea of what the noble family food is. The impressions of the noble family food varied widely. Some of them were positive as the noble family food seems good for health and some were negative as it is not easy to cook. The results showed that many people are not interested in noble family food, however, there was a high behavioral intention to have it in their future meal plan. Participants responded that noble family food had not fully developed yet (mean=4.08), but it had potential to be world-wide excellent (mean=3.95). There was significantly high scored response that the noble family food should contain sanitary cooking process to popularize it (mean=4.16). Also participants addressed that it was necessary to use public relations through mass media (mean=4.02), and it required appropriate educational approach to the noble family food (mean=4.02). In addition, people perceived that traditional custom and the noble family foods were jointly connected by cultural events. On the other hand, there were low scored responses on developing of noble family food as a processed food to be generally accessible in daily life. In conclusion, the importance of public relations should be emphasized to popularize the noble family food. Also, increasing the number of places that sell noble family food would help to popularize it.