이 서평의 대상은 조선시대 한국 한자음을 다룬 난정 남광우 선생의 󰡔조선(이 조) 한자음 연구󰡕이다. 이 책은 총 6장으로 구성되어 있으며, 다양한 방법론을 활용하여 한국 한자음을 다루었다. 이 책의 가장 큰 특징은 현재 일반화된 성운학의 분석 틀에 의 지하지 않았다는 점에 있다. 이로 인해 책의 구성이나 설명 방법 등이 다른 한자음 연구 와는 차별화된 모습을 보인다. 한국 한자음 연구의 초창기에 나온 이 책은 한자음 연구사 에 있어서 중요한 의미를 가진다.

본 연구는 국가시책인 국제스포츠 경기대회 개최 시 군이 어떠한 역할 을 했는가를 분석하였다, 전통적으로 군은 국가안보와 국민의 재산을 보호하는 데 사용되었다. 그러나 국제스포츠 경기대회에서 군은 다양한 비 군사적인 역할을 할 수 있음을 보여주었다. 군은 1988 서울올림픽 경기 대회와 2018 평창동계올림픽 경기대회의 성공적인 개최를 위해 인력과 장비, 물자 및 시설물을 지원하였다. 무엇보다도 당시 민간 부문보다 상 대적으로 지원 여건이 우위에 있던 종목의 선수양성과 지원 임무를 수행함으로써 경기력을 향상하는 데 이바지하였다. 양개 대회의 성공적인 개최를 위하여 조직된 민관군협력체계는 이후 한국이 국제스포츠 경기대회를 개최할 시 지원모델이 되었다. 군은 국가방위의 기본 임무에 추가 하여 국제스포츠 경기대회의 성공적인 개최를 위한 다양한 역할을 수행 함으로써 한국의 스포츠 외교 및 스포츠 강국으로 부상하는 데 일익을 담당하였다. 또한, 전통적인 군사적 역할뿐만 아니라 비군사적 분야로 군의 역할이 확대되고 있음에 따라 군사적 위협과 비군사적위협에 적절히 대처하기 위한 균형점을 유지할 필요성도 제기하였다.

This study considered the rite of passage ceremonial food in the Mid-Choseon Period through the rite of passage ceremonies, food, and ingredients recorded in the Seoul Noble Ohhweemun Family Diary Shaemirok. The research used a contents analysis method through case studies. The noble families in the Mid-Choseon Period deemed the Jerye to be the most significant out of the traditional ceremonies. The nobles practiced the Sadehbongsah and the Yoonhweebongsah ceremonies for their ancestors. The Rite of passage ceremony required fruit. Of fish and birds, pheasants were used frequently during the ceremonies. Noble families, specifically the richer families, could sustainably normalize the rite of passage ceremonies against the elements. Seasonal ingredients were generally harvested even during spring and winter in large amounts. One of the last rites of passage food by Garye displayed diverse ingredients, such as Bangaeng, Myun, Tang, Uhyookjuk, Poe, Chae, Hae, and Silgwa. Such ingredients prove that the normalization of rite of passage ceremony food was well established and practiced. On the other hand, the birthday rite of passage food did not conform to a specific rite of passage normalcy or preparation. Instead, the birthday food showed a flexible menu of seasonal delicacies that were not confined to a particular traditional formula.

This study attempted to clarify the modern transition process of the urban space through the construction and change of the Imperial Palace as a central facility in Seoul. The road renovation of Seoul, which started in 1895, has established a modern, circular transportation system centered on Gyeongun-gung Palace, the Imperial Palace along with the tram line. In this urban structure, the imperial palace as a central facility of the former monarchy, unlike the previous palaces, could not be located at the top of a road with a longitudinal axis, and it expanded its territory around foreign legionaries and placed a new government office around the perimeter. However, the royal palace was moved to Changdeokgung Palace in 1907 with the throne of Sunjong. With the creation of Changdeokgung, which is the periphery of Seoul, as new royal palace, the status of the imperial palace in the city was remarkably weakened, and Gyeongun-gung, located in the center of Seoul, was also reduced to the current Deoksugung area, turning into an urban facility facing a modern street.

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

다양한 학문기반의 토대가 되는 한문과의 중요성에 대한 논의는 이미 선행 연구들을 통해서 가치 실현이 되었다. 이러한 전제 속에 본고는 연구자 실제 강의했던 경험을 바탕으로 실제 한문과의 운영이 어떻게 존립하고 현상 유지되거나 위기에 처해 있는지 실증적으로 보여주고자 했다. 이를 종합하면 2019년도 강행된 강사법 시행령 문제와 관련하여 대학 내 현장적 운영 모습은 다음과 같이 정리될 수 있다. 첫째 현 시류에 영향을 받지 않은 것으로 판단되나 계속 그 추이를 주목해야 하는 경우, 둘째 시행령의 포섭되어 강좌 폐지로 즉결된 경우 두 가지 사례가 진단되었다. 이러한 사실의 목도는 기실 이 논의가 필요한 이유이자 배태한 연원과 관련 깊다. 이러한 전후 상황과 관련하여, 실제 학습자들의 요구 사항을 검토해 본 결과, 유념해야 할 사항을 정리하면 3가지 정도로 추릴 수 있다. 먼저, 대학 본부에서는 학생들의 의견 수렴 창구 토대를 긴밀히 구축할 필요가 있다. 둘째, 학과별 한문과가 연합하여 제각기 다른 가치 창출을 위한 밑거름 이 될 수 있도록 통합적 모색이 필요한데, 이때 다양한 채널이 필요하다. 마지막으로 비전공자를 위한 수강과목 그리고 전공생을 위해서는 난이도 평가 구별을 통해 소수로만 운영될 분반별 강좌가 시행될 수 있도록 하는 조처도 요구된다. 이 같은 필요점은 취업 혹은 실용과 직결되는 교과목이 아닌 여타 학문과나 교양과 전체로 확대될 수 있을 것이다.

중국 관광객의 서울과 제주도 관광인식을 알아보기 위해, 인식 특성에 따른 항목 추출, 두 지역을 분석하여 도출 키워드의 관계를 탐구함으로 관광 전략 시사점 도출을 목적으로 하였다. 빅 데이터 분석 프로그램 텍스톰의 중국어 버전을 활용하여 '서울여행', '제주도여행' 키워드를 중국 대표 포털사이트 바이두, 웨이보의 데이터를 수집하여, 빈도분석, TF-IDF분석, N-gram, 인식 항목별 분석 방법을 실시하였다. TF–IDF·N-gram 분석결과 '서울여행'은 역사문화 키워드가 연계되었으며, '제주도여행'은 유흥 및 여행 키워드가 연계되어 지역별 관심도 및 중요행태 차이가 있음을 알 수 있다. 주요 방문지는 서울은 역사문화 관광지 키워드가 도출되었으나, 제주도는 자연경관 키워드가 도출되었다. 주요활동은 서울 전통체험 키워드 도출, 제주도는 소비행태 키워드가 도출되었다. 본 연구는 빅데이터를 활용하여 인식 변화를 빠르게 파악 할 수 있으 며, 중국 관광객의 인식 및 행태의 관계성과 인식 항목별 키워드를 분석함으로써 효과적인 중국 관광객 유치에 대한 기초 데이터로서 의미가 있다.

This study focused the recognition and preference of Korean traditional food of elementary school students, in order to make effective educational materials about Korean traditional foods for the elementary school students. According to the responses of 356 elementary school students participating in this research, they understood the concept of traditional Korean food and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher their interest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary school students enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school students suggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class for cooking traditional foods in schools should be expanded.

Yi, So Young. 2017. “Social and stylistic variation in vowel raising in Seoul Korean”. The Sociolinguistic Journal of Korea 25(3). 165~197. The purpose of this study is to examine extralinguistic factors that influence vowel raising of /o/ in constituent-final -ko and -to in Seoul Korean, focusing mainly on the influence of social variations and stylistic variations on this phenomenon. The Sociolinguistic interview data showed that older speakers used the most raised variant of /o/ in the AP-medial position, which is evidence for age-grading for the following reasons: (i) the linguistic marketplace, which is an important concept in age-grading, supports this idea because older people use the non-standard form of /o/, which is the raised variant, after they leave the workforce, and (ii) the unraised variant does not push out the raised variant, but rather, they co-exist. In addition, stylistic variations related to the formality of the speech setting and the solidarity between interactants affect the vowel, leading to vowel raising (i) in casual speech situation and (ii) in interaction with an addressee with whom the speaker is intimate; these trends are especially salient for younger speakers.

This article examined the current state of Chinese education in Korean elementary schools. First of all, we surveyed Chinese education in elementary schools by dividing the types of Chinese curriculum into two categories: the regular and after-school courses. This study also analyzed the current situation of Chinese education by surveying Chinese teachers of the elementary schools in Seoul and collecting qualitative data of the curriculum time, objectives, and quantity of the Chinese education, class types, and the ratio of native Chinese speaking teachers. Overall, the results showed that the elementary students in Seoul really want to learn Chinese, but the educational environment lacks sufficient capacity and quality needed to meet the student demands. A lack of resources is demonstrated by a lack of class time and multimedia materials. The typical teaching method suffers from an absence of native Chinese speaking teachers. The frustration that comes with insufficient resources eventually leads students to lose interest in studying Chinese as their satisfaction levels become low. This lack of dedicated resources tends to discourage future Chinese language study.

Aquatic oligochaetes were investigated from a small amount of sediment sampled from the Jung-nang Stream, an urban stream in Seoul, Korea, in November 2012. Sorted oligochaetes were observed under alight microscope in a drop of carbonated water, and then preserved in 70% ethanol. Some specimens were slidemounted using glycerin and Eupharal. As a result, the following 12 species were identified including 8 newKorean records, Bothrioneurum vejdoskyanumStolc, Branchiodrilus hortensis(Stephenson), ChaetogastercristalinusVejdosky, Nais communisPiguet, Nais pardalisPiguet, Dero obtusad’Udekem, PiguetielladenticulataLiang, and Haemonais waldvogeli Brescher and 4 additional known species, Limnodrilus hoffmeisteriCleparéde, Branchiura sowerbyi Beddard, Chaetogaster diastrophus(Gruithuisen), and Stylaria fossularisLeidy.This study shows how freshwater oligochaetes are diverse even in urban streams in Korea, if a propersamplingand examining method is employed.

This study investigated consumer perception and purchase behavior regarding Han-gwa (traditional Korean confection) in housewives residing in the Seoul and Gyeonggi area. This study was conducted by self-administered questionnaires. Out of 839 questionnaires, 713 questionnaires (85.0%) were used for statistical analyses including frequency analysis, the Chisquare, and one-way ANOVA. Based on the data collected, independence variables were divided less than 40 years (<40), 40s, 50 years or higher (50) by age. The major findings were as follows; Firstly, 72.1% of the total respondents had the experience of purchasing Han-gwa. Gangjeong was the most popular item among purchased. As the purpose of purchasing, holiday gift and snack was on the highest rank. Hypermarkets / discount stores (48.9%) was the most common place for the place of purchase. Secondly, there was a significant difference in the perception of Han-gwa by age; respondents aged 50 years or older showed more positive perception in Han-gwa in 3 factors among total of 11 factors. Thirdly, for the popularization of Han-gwa, ‘too sweet taste (44.2%)’ and ‘small portion size (22.9%)’ were pointed to be improved by respondents. Results of this study indicate that 1) Yu-gwa and Yak-gwa require new product development based on age segmentation, and health and food safety are important variables considered when housewives purchase Han-gwa.

The objective of this study was to investigate a method to improve and to increase the utilization of Korean traditional food in middle school students by examining preferences and perceptions. Middle school students in Seoul area were surveyed from 29 November to 6 December 2007. The results are summarized as follows: 83.9% students ate Korean food as breakfast. The reasons for the success of Korean food were 'Nation's traditional food' (29.2%), 'fit in taste' (27.4%), and 'suitable match of nutrients' (24.8%). Students responded that the following needed to be changed in order to improve Korean food: 'alleviation of strong taste' (30.3%), 'various cooking methods' (23.9%), and 'convenience of eating the food' (22.1%). Meal preferences in this survey of middle school students were 'Korean food' (4.09), 'Western food' (4.08), 'Japanese food' (4.00), 'Chinese food' (3.91) and 'Fast food' (3.55). Perceptions in the taste of Korean food were 'spicy taste' (3.28), 'hot taste' (3.22), and 'salty taste' (3.15). Male students (3.23) perceived a higher salty taste than female students (3.05). Expectations for the taste of Korean food included 'spicy taste' (3.16) and hot taste (3.03). Male students (3.25) anticipated the spicier taste more than female students (3.05).

The purpose of this study was to analyze evaluation variables of service quality of Korean restaurant especially focused on cold noodle restaurants(CNR). The data were analyzed about customer’s expectation of food service quality, service quality was improved by employee’s service in restaurant and employee education in the focus on CNR. The survey was carried out 423 customers and 50 employees in Seoul and Kyunggi province. All statistical data analyses were conducted using the Statistical Package for the Social Science(SPSS version 10.0). The consumer’s evaluation score of service quality were significantly different by consumer’s characteristics. The well planned service at CNR must be developed according to consumer variables such as sex and age group. The evaluation score of service quality were not significantly different by seasonal variation and consumer’s menu selection. The evaluation score of service qualities in CNR were significantly different between customer variables with employees variables. All of the evaluation points of service quality in employees were significantly higher than customers. This result was show that well-trained employees were important factors in consumer satisfaction. Through the employee education program, consumer oriented service mind mort be to developed in employees and employees’ recognition about the importance of service increased the satisfaction of customer using CNR.

This survey was conducted to find out the familiarity and preference of Chinese residing in Korea on Korean food. They were composed of Chinese students studying in Korea and Chinese staffs working at the Chinese Embassy in Seoul. About 65.60% of the respondents liked Korean food while 28.00% disliked it. The reason for liking Korean food was its taste. The frequency of having Korean food a week was 46.80%, which meant Chinese had Korean food quite often. Their interest in Korean food was derived from their own personal taste and food programs of mass communication media. The most familiar food was kimchi (90.40%), followed by bulgogi (89.60%), samketang, chicken stew with ginseng (75.60%) and bibimbap, rice with vegetables (74.80%). The the most favored dish was bulgogi (64.40%), which showed that bulgogi was the most representative dish to them among Korean dishes. The area where Korean food needed innovation, Chinese pointed out, was some changes in cooking. That is, traditional Korean food needs, although maintaining its original tastes, to change its preparation of spices catering to foreigners' taste.

This study was to investigate the perception of Korean traditional festival/holiday foods among the housewives in their 20's, 30's, 40's, and 50's residing in Seoul. Out of 350 questionnaires, 282 respondents were results The results were summarized as fellows: The most familial traditional holiday was Seollal on the New Year's Day(100%), and the most favored foods for respective traditional holidays are as fellows: tteokguk, rice paste soup, (98.23%) for Seollal on the New Year's Day; ogokbap, cooked rice mixed with five cereals (98.23%) for Daeboreum on the New Moon's Day of January 15; neuttitteok, zelkova ricecake, (20.64%) for Chopail on Buddha's Birthday; charyunbyeong cake (20.21%) for Dano on May 5; gyesamttang, chicken broth with ginseng, (89.72%) for Sambok, the hottest period of summer; songpyeon, pine cake, (96.45%) for Chuseok on August Moon Festival; patjuk, redbean stew, (98.94%) for Dongji on the winter solstice; and mandu, bun, (16.37%) for Seotdalgeumeum on the year-end day. Most of the respondents said that they ate traditional festival foods in compliance with the traditional manners and customs and that they made such traditional foods at home. They added that they wanted to team more about various recipes of the traditional foods and pointed out that traditional holiday foods had to be modernized in some way.