본 연구에서는 중국 길림성 연변 주 지역의 ‘연변황우’ 소비자 대상으로 설문조사를 실시하였음. 먼저 국내외 브랜드 인지 및 구매 의사에 관한 이론을 검토하고 소비자의 브랜드 인식 등의 이론을 바탕으로 연구 가설을 제시하였음. ‘연변황우’에 대한 소비자 구매 의사에 영향을 미치는 요인을 구축하여 분석을 실시하였음. 연구 결과 1. ‘연변황우’ 브랜드 이미지는 소비자의 구매 의사에 긍정적인 영향을 미치며 소비자의 ‘품질 감지’ 요인에 정(+)의 영향을 미침. 2. ‘위험 감지’ 요인에는 부(-)의 영향을 미침. ‘품질 감지’ 요인은 ‘연변황우’ 구매 의사에 긍정적인 영향을 미침. 3. ‘연변황우’의 브랜드 이미지 관리를 강화해야하며 이는 브랜드의 연구관련에 새로운 분야 탐색에 중요한 의의가 있음.

As China enters the 21st century, China is strengthening its position as a world power in an international position. However, there are still problems with Three Agricultural(Agricultural, Rural, Farmer) and unbalanced urban and rural villages. China, as one of the largest and most populous nations, values the development of three farms. Strategies such as “The Construction Of New Socialist Countryside” were a policy to solve rural problems, But they were not enough to achieve breakthrough results. In order to achieve more effective results, the Central Committee of THE STATE COUNCIL proposed The Document No.1 of “Opinion on the Implementation of The Rural Revitalization Strategy” in February 4, 2018 and published “The Rural Revitalization Strategy (2018-2022 )”. The Yanbian region, which is the subject of this study, is the home of Korean-Chinese tribes and the Korean autonomous region. As a minority of Chinese ethnic minorities, the Korean-Chinese has their own unique culture, and Yanbian has distinct regional characteristics. As The Rural Revitalization Strategy was raised, Villages is showing positive change in accordance with policy implementation in Yanbian. This study analyzed the current status of policy implementation of The Rural Revitalization Strategy in Yanbian area and analyzed the policy contents and performances based on the of Yanbian Daily News. Based on the results of the analysis, I would like to help in suggesting a more rational development direction and building the villages.

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean- Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

This study aimed to investigate the perception and preferences related to Korean food of university students in Yanbian, China. Self-administered questionnaires were collected from 306 (124 males and 182 females) students. The preferences for Chinese food (44.7%) and a combination of Korean (32.0%) and Chosun food (12.4%) were similar, and Korean food was more preferred than traditional Chosun food. The main reason for preferences for Korean food was taste. The perception of Korean hot spices and kimchi smell was not good, whereas positive perceptions where held for foods made with jang, new Korean food experience and healthiness of Korean food. Awareness of Korean food was in the order of bibimbap, kimchibokkeum- bap, gimbap, baechi-kimchi and ttoe-bbokki. Preference order was bulgogi, so-galbi, jang-jorim, dak-galbi and dewaeji-galbil. Meat foods and Korean traditional foods were relatively high, whereas kimchi, ttoe-bbokki and bibimbap were relatively low in terms of preference. More female than male students preferred Korean food, and the perception of new food experience and healthiness of Korean food were positive. Moreover, both awareness and preference related to Korean food were significantly higher in female than male students. These results can be used as a foundation to prepare a localization strategy of Korean food to China.

This study aimed to examine the health-related lifestyle habits and eating behaviors according to gender, ethnicity, and residence type of university students in Yanbian, China. Self-administered questionnaires were collected from 302 university students. Of the male students, 12.1% and 42.0% were in the underweight and overweight groups, respectively, and of the female subjects, 21.3% and 16.3%, were in those respective groups. More male than female students preferred the overweight body somatotype. In contrast, about 49.4% of female students were hoping to be underweight, and female students had more obvious difficulties with body somatotype perception, whereas their exercise frequency and time spent exercising per day were much less than those of male students. More Chinese than Korean-Chinese subjects exhibited regular eating habits, which included eating at the same time everyday and at the same frequency per day; these habits were, accompanied by generally healthier lifestyle habits regarding regularity of activity and exercise time. Self-boarding students had a significantly higher BMI (23.7±5.1 kg/m2) and were more likely to be overweight (43.5%) as compared to students who lived in a dormitory or with family. Salty taste was preferred by Chinese students more than Korean-Chinese students, and greasy taste was preferred by Korean-Chinese students as compared with Chinese students. This study found that inherent and environmental factors are related with the dietary behaviors of university students in Yanbian, China. Further studies are required to elucidate the structural elements of family life and the sociocultural factors associated with dietary behaviors in Yanbian.

This is a research on the Korean immigrant village and house in Y eonbyeon Long-Shan village in China. The house (so called Minga in Korean), which was studied in this paper, is the vernacular architecture of dwelling for the rural people in this area. It is the most common dwelling type. We can find Korean vernacular influences on the architecture in this area by the Korean-Chinese people. Long-Shan village is laid out with the so called Bae-san-im-su way which means that to the north of the village are mountains, Moa mountain a branch of Baekdu Mountain ( R *I I 1), water, Haeran river (/Bi.~}[) to the south. The main axis of village layout is made of two roads. The village is mainly developed along the east-west main road follows the southern creek. The other axis is north-south main road and other sub roads branch out from it. The sub roads serve as the transition between main road and the allies, which are the access to individual houses. The main building is usually laid on the northern side of the individual site with garden attached in south. The main entry is usually on eastern side of the main building and the separate service buildings are between the main building and the entry. This also relates to the kitchen location in the main building. Usually the kitchen is on eastern side of the main building and most frequently related with separate service building in function

This is a research on the Korean immigrant village and house in Yeonbyeon Long-Shan village in China. The house (so called Minga in Korean), which was studied in this paper, is the vernacular architecture of dwelling for the rural people in this area. It is the most common dwelling type. We can find Korean vernacular influences on the architecture in this area by the Korean-Chinese people. Long- Shan village is laid out with the so called Bae-san-im-su way which means that to the north of the village are mountains, Moa mountain a branch of Baekdu Mountain (白头山), water, Haeran river (海兰江) to the south. The main axis of village layout is made of two roads. The village is mainly developed along the east-west main road follows the southern creek. The other axis is north-south main road and other sub roads branch out from it. The sub roads serve as the transition between main road and the allies, which are the access to individual houses. The main building is usually laid on the northern side of the individual site with garden attached in south. The main entry is usually on eastern side of the main building and the separate service buildings are between the main building and the entry. This also relates to the kitchen location in the main building. Usually the kitchen is on eastern side of the main building and most frequently related with separate service building in function.

This study was conducted to examine dietary behaviors according to residence status and ethnicity of university students in Yanbian, China. For the subjects, 334 university students (Male=141, Female=193) answered a questionnaire about perception of weight control, dietary patterns, health habits, residence status, and ethnicity. Perception of weight, meal frequency, favorite kind of food, meal finishing time, skipping breakfast, type of breakfast, snack frequency, late-night snack frequency, exercise frequency, regular life, and sleeping time were all significantly associated with residence status. Motivation of weight control, meal frequency, regularity of meal time, meal volume, favorite kind of food, exercise time, and regular life were all significantly associated with ethnicity. University students who lived with their parents perceived their weight more properly, exhibited a more positive dietary pattern, and lived a more regular life than those students who lived in a dormitory with their friends. Chinese students exhibited a more regular dietary pattern and lived a more regular life than the Korean-Chinese students. As a result, both environmental and inherent factors are related with the dietary behaviors of university students in Yanbian, China. These data could be used to help university students in Yanbian, China attain a healthy diet.

Korean is one of the 55 ethnic minorities in China who is famous for their persuasion in children’s education. However, along with the development of the society, the decline in the Korean population in China, since Chinese“Reform and Open” policy in 1970’s, has caused a crisis in the education in Korean communities. Education, a vital project of lasting importance, plays an essential role in developing a nation’s sophistication. This paper aims to discover and analyze the possible explanations for the crisis in educational practices in Korean communities in China in order to provide appropriate solutions for the problem. I hope this study will contribute towards future researches in the education of Koreans in China.

The purpose of this study was to identify the perceptional patterns of Korean traditional food for China-Korean housewives in Yanbian area and to compare the preference for traditional food of Korean national holidays between the perceptional patterns. Data were collected from 261 China-Korean housewives in the Yanbian area and cluster analysis was used. The results revealed two different patterns, i.e., tradition-oriented vs. modem-oriented. Descriptive statistics showed that perceptional patterns were likely to vary depending on socio-demographic background. Also, perceptional patterns were significantly related with the preference of traditional food of national holidays i.e., new years day, first full moon of January, thanksgiving day, han-shik (the 105th day after the winter solstice), and dong-gi (the coldest winter solstice). Similarities and differences in perceptional patterns as well as preference of traditional food of national holidays were discussed, and future implications for food nutritionists and Asia marketers were provided.

The aim of this paper is to examine education programs of music at the ArtSchool of Yanbian University, an academic institution for ethnic Koreans living inChina, and to present the outlook for and ways to improve the school's music education.To do so, this paper looks into first college education offered to Ethnic Koreans and secondly courses and goals introduced by the School of Art of Yanbian University. Thirdly, this paper deals with courses provided by each department of the school before proposing ways to improve the music education in the future.This research contains an in-depth analysis of education offered by the Yanbian Art School in 2001 centering on music programs. The school comprises four colleges of music. fine arts. dancing arts and drama and the Music College has been growing steadily since it was promoted to a college unit in 1993.and now has some 70 professors, 10 administrative staff and 700 students. So far about 350 music majors have graduated the school and recently a master's degree course wasopened.The music college consists of 3 departments - Music Education Departmentmostly aimed at fostering music teachers, Music Expression Department for students wishing to become musicians and Composition Technique Theory Department focused on nurturing composers and conductors. Students are judged by course scores, field research, practical training (ranging from presentation, to work production and teaching training) and thesis. Of the above, course scores are known to account for a relatively larger past of the total evaluation compared to other music schools.The last part of the paper presents ways to further develope and improve the music school as follows.First, the school must reduce the credits allocated to regular teaching courses and instead increase credits for basic music education and compulsory courses, while downsizing total credits in general.Second, the school must add popular music and video music departments to the xisting programs so that students keep in touch with modern trends music.Third, the school must promote exchange and field study programs through presentation, filed experiments, overseas study programs and credits for exchange programs.Fourth and finally, the school must create an environment where professors are committed to research work, as well as extend support for professors so that they can enhancc their knowledge and teaching skills.

본 연구의 주목적은 조양하 유역의 유출응집구조와 에너지소비 양상을 멱함수 법칙분포의 틀 내에서 해석하고 이를 기반으로 토사유실에 민감한 우심지역을 추출하기 위한 방법론을 제시해 보고자 하는 것이다. 이를 위하여 GIS를 기반으로 대상유역 내 지점별 배수면적과 함께 소류력 및 수류력을 정의하는 지형학적 인자를 추출하여 해당 인자들에 대한 여누가 분포의 도해적 해석과 함께 멱함수 법칙분포의 적합을 수행하였으며 소류력과 수류력의 규모별 특성권역을 기반으로 토양우실 우심지역을 추출하여 보았다. 소류력를 기반으로 한 토사유실 우심지역의 경우 수류력을 기반으로한 결과에 비하여 우심지역의 범위가 매우 좁게 평가되고 있음을 시각적으로 확인할 수 있었다. 이러한 결과는 소류력이 멱함수 법칙분포를 따르지 않는 규모종속성 지형학적 인자이기 때문인 것으로 판단된다. 이에 따라 해당 지형학적 인자는 멱함수 법칙분포의 틀 내에서 자연유역의 에너지 규모를 적절하게 반영하지 못하는 것으로 사료되며 본 연구에서 수류력을 기반으로 제시한 지형학적 인자가 토사유실의 평가를 위해 보다 합리적인 것으로 판단된다. 토사유실 우심지역을 도시해 본 결과 국부경사에 종속적인 사면활동 활성구간에서 발생한 토사가 국부경사와 배수면적에 종속적인 지표유동 활성구간을 통하여 계곡으로 이동하는 경로를 시각적으로 확인할 수 있어 본 연구에서 제시한 방법론의 타당성을 판단할 수 있었다.