｢다주론｣은 20세기 초 돈황 장경동에서 발견된 통속서사 작품 중 하나이 다. 의인화된 차와 술의 논쟁으로 구성된 이 소품은 두 사물이 자신의 의견을 주장하는 독특한 형식, 해학적인 언어와 함께 당시 유행한 공연 형식과의 직접적 연관성 측면에서 주목할 만하다. 뿐만 아니라 이 작품은 음용 문화를 대표하는 차와 술에 대한 당시의 인식을 현실적으로 보여준 다는 점에서 문화사적으로도 연구의 가치가 있다. 돈황 사본은 천여 년 전의 원본으로서 2차 텍스트 자료만으로는 파악하 기 힘든 정보까지 제공해준다. 모든 자료가 유일본이라고 할 수 있는 필 사본은 하나하나가 독립된 자료로서 문헌학적 정보를 담고 있다. 이에 본 논문은 작품의 내용이나 사본의 성격에 대한 분석과 더불어 ｢다주론｣ 사 본의 문헌적 특징까지 살펴보고자 했다. 그리고 논문의 주요 내용으로 음 용 문화와 공연의 관점에서 당시 차와 술에 대한 인식과 ｢다주론｣ 작품 의 공연 방식에 대해 고찰하였다. 이 과정에서 ｢다주론｣에서 차와 술은 대등하게 논쟁을 진행하기보다는 차가 논의를 주도하다가 결국은 일방적 으로 차가 술을 비판하는 단계에 이르고, 이는 곧 당시 통속서사 작품에 가미된 불교적 색채와 관련이 있음을 주장하였다. 그리고 마지막으로는 자료의 문헌학적 특징에 근거하여 독서용 사본으로서의 현존 ｢다주론｣에 대해 분석하였다.

본 연구는 사회적 공간이자 상호작용성을 그 특징으로 하는 청소년 온라인 게임문화에 대해 다양한 논의의 시발점이 이루어 질 수 있도록 사회문화적인 관점에서 심층적 고찰을 하였다. 특히 청소년들의 일상이 되어버린 온라인 게임이용에 주목하여 온라인 게임을 이용하는 데 있어 영향을 미치는 사회구조적 변수는 무엇인지 알아보았고 아울러 일상문화 연구의 중요성을 강조하였다. 모든 문화는 일상에서 나온다. 일상이 모여 다양한 생활양식이 형성되고 전파되어 하위문화가 정립된다. 때문에 청소년의 온라인 게임 과몰입을 포함해 게임을 기준으로 발생한 다양한 사회적 현상과 사회문제를 해결하기 위해서는 청소년의 일상에 주목하여 단순한 매체로서의 게임이 아닌 일상으로서의 게임과 관련된 문화기술적 연구가 절실하다. 본 연구의 결과는 청소년 온라인게임 문화 연구의 기폭제가 될 수 있을 것이며 아울러 여가문화를 포함한 청소년 일상문화 연구의 기초 자료로 활용될 수 있을 것이다.

This writing aims to observe Korean art through keywords such as culture, art and the everydayness and its relationship with mass culture, Korean art after the 1990s and its daily world. It was during the latter part of the 1980s that the Korean society entered mass society. The Asian Games of 1986 and the Seoul Olympic Games of 1988 accelerated the internationalization of Korean society and the local political scene was approaching the political democratization through the 6ㆍ29 Declaration of 1987. Outside Korea, the Soviet Union, which represented the communism block of the world, collapsed, leading to the dismantling of the ideological confrontation between communism and capitalism. The Western postmodernism also made its way to Korea affecting the social ambience and allowing various values to coexist beyond the ideological opposition of the left and the right. The reason why I intend to take the correlation between mass culture and Korean art as the main point of Korean art after the 1990s, is that the quotidian aspect began to be reflected in art due to the emergence of mass culture and the subsequent expansion of art into daily life. This thesis examines how the mass culture and daily element is rendered in Korean art after the 1990s through three categorical points of discussion: Text/comprehension that acts as a sign, Reciprocity/relationship that involves the active intervention of the audience, and Commonness (popular vein)/anti-elitism that reflects the mass sentiment. I paid attention to what happens on the surface of society and its certain regular signs, desires and the fixed ideas in the consumption of text/comprehension, the transgressing between art and life through the process of representation by sharing it with the other, and finally, how art tries to reveal mass sentiment or show a critical consciousness of art that is considered vacant because of its utilization of discarded materials once produced by modern society in commonness (popular vein)/anti-elitism. Such tendency disintegrates the classical norm of art that divides art and life and reflects the alienated quotidian life, ultimately making us re-think our conventional ideas and modes of action. This writing is an attempt to discern the point of change in the development of the Korean contemporary art.

The present study was surveyed for the normal meal and particular folk meal in east cot area in Kyungpook province, Pohang, Youngduk, and Uljin areas. The results are as below: Most subjects for surveying were 30-40 years old and permanent residents in those areas. For the normal meal, the boiled rice was the top main dishes among 18 main dishes. The folloing upper five main dishes were boiled bean rice, boiled barley rice, boiled miscellaneous cereals rice, noodles, and Bbimbab (miced rice with cooked various vegetables and meats). Less frequent main dishes were raw fish Bbimbab and the various fish soups etc. The two upper side dishes, out of 17 surveyed ones, were kimchi and soybean paste soup. Twelve dishes(about 70%) out of 17 side dishes, the loach soup, the marinated and fermented raw fishes (fish Sikhae'), the baked mackerel, the pickled fishes, the friedsardine, the green seaweed, and the quid, etc. were made from the sea products. For the particular folk meal, about 30 kinds of the specific folk food items of this area were surveyed: Gudungchi' Sikhae', which was made with seaweed, out of the 11 kinds of fish Sikhae', raw fish(Whae') in water, Sigumjang', a salty agar, a steamed seaweed which was covered with the flour or bean power the various kinds of fish soups, the various kinds of fish stews were the particular folk side dishes in these areas. The dietary habit in these east coast areas were affected by the various sea food products, the fishes and the seaweeds, which were acquired easily through four season in these area.

A study was carried out to compare the daily foods which were eaten during 14~19 century among Korea (Chosun dynasty), China (Ming, thing dynasty), and Japan (Muromachi, Edo era). Specially, in Ming, Ching dynasty, Noodles and dumpling were cooked very often and in Muromachi, Edo era, many kinds of beans were used so much, and there were many kinds of steamed rice to compare with Korea and China. Also, in Japan at these era Woodong, Morisoba, and Somyen were used as favorite foods harbitually. 1. The crops were used as staple foods in three countries such as steamed rice, gruel, noodle, dumpling, rice cake etc. commonly. 2. In Chosun, a roe deer, deer, antelope, and wild boar were more favoite dishes than cow, chicken, and dog, generally people enjoyed to eat pork and chicken. In Ming Ching, pork, chicken, goose, dove, lamb, ass, and duck were used as food materials, also wild animals such as deer, rabbit, and monkey etc. were used. In Muromach era, wild animal as racoon dog, otter, deer, antelope, bear, were used as food materials, in early Edo era (Yayoi and Momoyama), beef and pork were used as daily foods but they were eaten decreasingly in Edo era. So in Japan at those era, the dishes prepared of fishes were more than those of meats. For example, Sushi was made from that time, people all over the world are enjoying to have Sushi at present time. 3. Also in these era, many kinds of vegetables and fruits were used in three countries, and new kinds of vegetables and fruits were introduced from foreign countries, for example, red pepper, pumpkin, sweet potato, potato in Korea, corn, sweet potato, red pepper in China, and water melon, pumpkin, corn, red pepper, marmellow, sweet potato, sugar beet in Japan.

This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.