This study researches the restaurant industry in Seoul during the late 1940s. The research was based on the four major newspapers in Korea. The data included a total of 227 businesses with 164 non-fusion restaurants that served single-nation type food consisting of 101 Korean, 31 Western, 20 Japanese, and 12 Chinese. Some examples of South Korean dishes are Masan, Daegu, and Jeolla-do-style local foods. As for North Korean food, Pyongyang-style bulgogi, Naengmyeon, Hamheung-style janggukbap, and Gaejangguk were introduced frequently. Chinese restaurants that appeared were highend places with Beijing-style cuisine. In the case of Japanese restaurants, they mostly had Sukiyaki with Joseon food served as well. Moreover, Western restaurants were fusioned with Japanese as in pork cutlet and curry rice. Others are comprised of “French Cuisine”, “Indian curry rice”, “Steak”, and “Russian soup”. This analysis indicates that foreign cuisines had actively entered the market.

The purpose of this study is to reveal the development process of modern repair systems in the Korean peninsula. Sasungjeon, one of the main buildings of Jangansa temple located in Geumgangsan, was repaired from 1941 to 1944. It was the very last restoration work of historic wooden architecture performed during the Japanese colonial era. This work was delayed multiple times because of insufficient materials and human resources. The Bureau of Education(學務局), which was in charge of repair work, understood that the problems of the repair system and suggested reorganizing the system as a solution. This study examined the repair work of Sasungjeon as a background of the bureau’s suggestion and considered this suggestion as an attempt to transform the repair system.

For the proper preservation and utilisation of Regional Modern Heritage Buildings, it is necessary to study the history of local modern architecture based on a broad understanding of the region and also to architectural history. The aim of this study is expand the awareness and multi-faceted interpretation of modern architecture in Kwangju in the 1940’s to 1950’s, by exploring the origin of regional modern architecture from new perspectives. As a part of the discussions of the perspectives, this study will be therefore explained with the regional correlations between the architect Kim Han-seop’s works and activity, influential politicians, strong enthusiasm of education, architectural characteristics of the main building of Chosun University, architecture schools and association in Kwangju. Then, it will be finalised that Kim Han-seop and the main building of Chosun University are directly and indirectly correlated and affected each other strongly.

Moon, Hyun-Hee. 2017. “Changes of English Company Names in KOSPI: From the 1940s to the Mid-2010s”. The Sociolinguistic Journal of Korea 25(1). 53~83. This study aimed at investigating to what extent, in what ways, and for what purposes English has been used in Korean company names from the 1940s to the mid-2010s. Of those registered in KOSPI (the Korea Composite Stock Price Index) in July 2014, 165 companies with English names were chosen for the study. In order to grasp longitudinal trends, the linguistic composition of original names and subsequent name-changes were analyzed. The results demonstrate that Korean was the dominant language of company names between the 1940s and the 1970s, while English gained popularity in the 1980s and since then, consolidated its position as the most attractive lexical source. A Single word was the first form applied to English names, followed by a compound and an acronym. Since the 1990s, more complex forms combining clipping and blending have been widely employed, diversifying word formation types. Parts of speech, once limited to nouns, adjectives, and verbs, have later broadened to include articles, prepositions, and conjunctions. The major reason for the influx of English names is the positive images of English which connect them with being modern, global, progressive, future-oriented, and high-tech. The study shows that Korean companies have also discovered a new linguistic advantage of English, which has permitted them to incorporate diverse meanings into their names, and this has played an important role in strengthening the position of English.

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.

This study is a literature review on berries and their cooking methods that appear in ancient and modern Korean literature. Due to recent reports on berries’ excellent functionality and the public’s growing interest in healthy living, berries have been attracted attention as promising forms of sustenance. By structuring and classifying the types of berries and their popularity as well as recipes using berries found in ancient and modern Korean literature, this review hopes to serve as an important source that reflects both the food culture and social aspects associated with the value of berries in the lives of Korean people as well as foster understanding of the superiority of Korean food culture. This study will also have implications on the possibility of integrating antioxidant-rich berries into the modern food landscape. The study results are summarized as follows. Types of berries were classified into six types (Korean cherry, Omija, Gugija, Bokbunja, Black cherry, Mulberry) while cooking methods were classified into five types (Korean traditional snack, Korean traditional beverage, Liquors, Porridge, Pilule) in the ancient and modern literature of Korea. The aim of this literature review is to highlight the valuecreating aspect of berries as food materials that can yield high added-value products. Beyond their value as healthy fruits, this study will explore the features of berries that enhance their added value and brand marketing as well as their aspects suitable for application to the modern industry of berry product development.

돈차는 전남 서남부 지역 7개 군에서 이용된 것으로 확인된 가운데, 장흥군에서는 10군데의 마을에서 이용되었다. 돈차의 기본적인 제조공정은 “채엽→찌기→찧기→성형→건조→구멍뚫기→꿰기→건조→숙성” 이었다. 돈차의 건조는 그늘이나 햇볕 조건에서 꼬치를 꿰어서 걸어놓는 방법, 소쿠리에 올려놓는 방법, 화력에 의한 건조법 등이 주로 사용되었다.

1930-40년대 돈차는 전차, 단차, 벽돌차, 곶차, 강차, 차, 청태전 등으로 불린 가운데, ‘차’라는 이름이 대중적으로 이용되었다. 모양은 엽전 모양이었으며, 크기는 지름 2.3-10.0cm로 다양했다. 용도는 감기치료용, 배앓이 치료용, 두통치료 등에 이용되기도 하였으나 음료수용으로 많이 이용되었다.