As modern society has emerged and developed, the subway has established itself as a representative means of transportation in the city due to its speed, accuracy, and accessibility. According to the Indoor Air Quality Management Act, underground stations have established and managed the maintenance and recommendation standards for PM10, PM2.5, CO2, CO, HCHO, NO2, Rn, VOCs However, th the standards for airborne mold has not been applied for subway stations even though management for the health effect of exposure to mold is necessay. In this study, the correlation with major contributing factors was analyzed by measuring the concentration of airborne molds in the indoor air of underground stations and through literature research. It was confirmed that there was a correlation between the concentration of airborne molds in subway stations and the major contributing factors. As a result of the analysis, it was found that the concentration of airborne molds became higher as the location of the platform became deeper underground, during periods of congestion, and especially in summer. There was no significant correlation with the year of construction. Our findings indicate that appropriate management measures should be devised in response to such contributing factors.

This study reviewed the literature on the changes in Maekjeok, Seoryamyeok and Neobiani. Choi Nam-sun first mentioned the Maekjeok in「Maeilsinbo」 as a “Buyeo·Goguryeo” style meat roast in 1937. Maekjeok was assumed to be made of various kinds of meat, including wild boars, and it was seasoned and baked as a whole. Seoryamyeok is a royal food found in Uigwe of the Joseon Dynasty and meat that was also eaten in the private sector. In 1609, the ingredients for the dish were pork, but beef was later used. The recipe has been simplified since the 19th century. Neobiani is known as royal cuisine, but it does not appear in official records. The first known record thus far is ‘Neobiani’ in「Siuijeonseo」. On the other hand, ‘Neobuhalmi’ which was presumed to be the same food as ‘Neobiani’, was found in a「Dictionnaire Coreen- Francais」(1880). In addition, ‘Neobiani’ was found in「A Korean-English dictionary」(1897). From Maekjeok, followed by Seoryamyeok and Neobiani, Korean roasting meat culture has a common feature of roasting pre-sauced meat, and this trait has continued to bulgogi.

The aim of this research was to analyze changes in a Roasted Beef recipe through Sulhamyukjuk. In order to conduct this study, we investigated ancient and modern culinary literature published until 1950. The main method of research in this study was content analysis. There were 15 pieces of ancient and modern culinary literature used. In addition, the roasted beef recipes totaled 78. Analysis of recipe data published over the last 300 years showed two different types of Roasted Beef recipes: 1) Roasted Skewered Beef and 2) General Roasted Beef. In the case of Roasted type, the method was divided into three steps: 1) Coating of flour porridge after marinade in the source, 2) Three dippings into cold water during Roasting, and 3) Roasting again with Seasoning.

The purpose of this paper on Hoe (raw beef) is to investigate various kinds of its recipes, with equal focus on seasonings and sauces as well as its main and sub ingredients. The recipes of Hoe can be broadly classified into four large groups such as Salkogi Hoe(Red meat Hoe), Hankazi Naechang-yook Hoe(made from internal organs), Jap Hoe(1)(miscellaneous Meat Hoe) and Jap Hoe(II)(rolled with a whole pinenut) while the cook books written before 1945 indicate that the number of recipes reaches up to 21. The recipe of Salkogi Hoe comprises following three steps. Cut raw beef into thin strips and season them if necessary, then sprinkling sufficient pinenut powder on the strips. Its main sauce is hot pepper paste with vinegar. The recipe of Hankazi Naechang-yook Hoe uses kidney, manyplies, liver and tripes as main ingredients. Kidney should be thinly sliced with mixture of salt, seasame salt, seasame oil, and pepper as its seasonings. Regarding Manyplies, liver and tripes, there exists two possible ways to season them after cutting into strips. You can season with sesame oil and pepper or only with salt. Main ingredients of Jap Hoe(I) consist of beef, pork, kidney, manyplies, liver and tripes, among which minimum two ingredients are selected. Ingredients selected are sprinkled with pinenut powder after cutting into thin strips. And Hot pepper paste with vinegar is used as main sauce. The recipe of Jap Hoe(II) is to cut manyplies into pieces of 2Cm by 5 Cm without removing their black part and roll each piece with a whole peanut in such a manner that the peanut sticks from rolled piece.

The history of vegetable preservation technology by salting and fermentation in Korea was reviewed from the Three Nations Era to the end of Chosun Kingdom, and the development of present day's Kimchi processing technology was traced back by using the classic books as well as recent review papers published in Korea. Although the written record on salting and fermentation of vegetables first appears in a 12th century literature (Dongkukisangkukjib, Gyu-Bo Lee 1168~1241), the use of salted/fermented vegetables could be dated back to the Three Nations Era (B.C. 37~A.D. 668) and even earlier period. The present type of Kimchi was gradually evolved after the introduction of red pepper into Korea in the 17th century. The descriptions on Kimchi fermention appeared in the literatures written in the period of 16th~19th centuries in Korea, Suunjapbang (1500~), Domundaijak (1611), Sasichanyocho (1656), Eumsikdimibang (1670), Chubangmun (1600~), Saekgyung (1676), Yorok (1600~), Sanlimkyungje (1715), Cheungbosanlimkyungje (1766), Kyuhapchongsoe (1800~), Imwonsipyukji (1827), Dongkuksesiki (1849) and Buinpylji (1855~) were reviewed.

본 논문의 목적은 13세기 시리아 문헌인 『랍반 사우마와 마르 야흐발라하 3세의 역사』에 나타난 몽골제국 시대 칸발리크를 중심으로 몽골 기독교를 살펴보는 것이다. 좀 더 정확히 말하지만, 13-14세기 유럽의 프란치스코 선교사들(Franciscan missionaries)이나 마르코 폴로(Marco Polo)가 당시 칸발리크와 중국에서 만났던 바로 그 ‘네스토리안(Nestorians)’ 혹은 ‘네스토리오스 기독교(Nestorian Christianity)’를 살펴보는 것이다. 이를 위해서 본인은 13세기 시리아어로 기록된 『랍반 사우마와 마르 야흐발라하 3세의 역사』를 주요 문헌으로 사용하여 1) 동방에 있었던 기독교인들의 명칭을 살펴보고, 2) 랍반 사우마의 입을 통해서 드러난 몽골 기독교의 신앙기원 (사도 도마-앗다이-마르 마리 전통)과 교리를 분석할 것이다. 그리고 이런 분석을 바탕으로 본 글은 『랍반 사우마와 마르 야흐발라하 3세의 역사』에 나타난 몽골 기독교는 자신들을 사도 전통을 이어 받은 동방 교회의 일원으로 이해하고 있었음을 보여준다.