중저준위 방사성폐기물 천층처분시설의 처분덮개설계 및 성능평가를 위해 국내 역사시대 고분연구를 수행하였다. 처분덮개 성능과 관련된 국내외 연구현황을 조사하고 삼국시대 고분을 중심으로 봉분의 층상특성을 정리하였다. 국내 고분에 대한 봉토의 시료채취와 시료에 대한 수리전도도 측정 및 분석을 실시하였다. 고분에 대한 자연유사 연구에서 발굴조사보고서 상에 제시된 봉토의 유사판축기법의 적용, 모세관 방벽현상과 배수로를 이용한 봉분 내 습도조절 여부를 천층처분 시설설계에 활용할 수 있을 것으로 판단된다. 향후 국내 고분발굴현장이 있을 때 현장을 방문하여 필요한 자료수집과 더불어 원자력분야의 관심사와 필요사항에 대하여 국내 고고학계와의 정보교환이 이루어져야 할 것으로 판단된다.

This dissertation was embarked upon for the historical examination and the missiological academic analysis of ‘The state-political character of the mission of the Russian Orthodox Church, which has been mentioned widely without any academic examination. This kind of study is necessary to understand rightly the Eastern Orthodox world which was drawn to the Korean church immediately after the collapse of USSR, and to establish the proper relationships between the old USSR and the Eastern European people as well as how best to evangelize them. The researcher analyzes the Russian archives in relation to the missions of Russian Orthodox Church. He carefully examines and analyzes closely the historical materials from 1860 till 1917(Bolshevik Revolution) including the mission of the Russian Orthodox Church to the immigrant Koreans and those between 1897 and 1925 in relation to the mission to the Koreans in the Korean peninsula. In the result of this analysis, it could be said that the mission of Russian Orthodox Church was a reverse movement to the mission of Trinitarian God transcendent to man-made boundaries. It was mission as an instrument not for serving the interest of God toward the whole world, but for serving the interest of his or her own country alone. It was a distorted mission far from demonstrating the love of God because of absolutizing the nationalistic political ideology ‘russiani-zation’ As a result, it became heterogeneous apart from the right motif, goal and method of God’s mission. In the result of this study, it became possible to describe concretely the character and mode of the state-political mission of Russian orthodox church which has been vaguely mentioned and to have a theoretical prospect the general results which might happen in the process of the state-political missions. This study could probably be an available knowledge not only for those who are participating in missions to the people who has lived in the state-political mission world, but also for those who wish to evangelize it, cooperate with the Eastern Orthodox churches as well as offer invaluable suggestions to the mission scholars around the world.

The German Werkbund, which was founded in 1907, played an important role in the history of modern architecture. Its exhibition 1914 in Cologne is estimated as a meaningful event in the development of modern architecture. Especially two examples, among which were built at that time, are worthy of notice. The one is the 'Modelfactory' by Walter Gropius and the other 'Glashaus' by Bruno Taut. Generally in the Textbook on the history of modern architecture, the Taut's Glashaus is rarely mentioned or described as a early example of some expressionistic architecture, while the Modelfactory by Gropius is regarded as an essential workpiece in the early stage of modern movement. the time of searching alternative not only from rationalistic modernism but also postmodernism and today in the time of plurality, Taut's Glashaus could bring us more interesting and meaningful aspects in architectural design. Through investigating the background in the planning stage and analysing the composition of space, construction, circulation etc. it is to try to understand the building as really as what it was. Furthermore, historical meanings of the building in the modern architecture is reinterpreted in the following aspects; what should be reflected in architecture and how could 'Zeitgeist' be architecturally adopted?

The objective of this study is to clarify the early state of modern architecture, specifically mission architecture, with the introduction of the Christianity, and for the goal it deals with the architectural activities of pioneer missionaries. Especially it is a piece in a series of those researches after on Graham Lee, and it is focused on the other representative missionary, R. M. Wilson, A. M. Sharrocks, and C. A. Clark. Although coming in the capacity of a medical doctor or an educator, they should play all kinds of roles, such as carpenters, educators, and officers. For this mission, even they didn't have a professional knowledge for construction, they should carried on to establish mission compounds, only with their experience and informations. In this process they needed to be assisted by Korean carpenters, surely. The architectures born by them-selves are designed with a unique eclectic style compounded with those of Korean traditional and occidental. That is to say, the pioneer missionaries made a profound influence to create a new tradition of modern architecture in Korea, which is called as Korean-occidental eclectic style in the period of transition. Moreover, some pioneer missionary, such as Sharrocks, took a part in education of architectural skills. The educated carpenters seemed to be called from outside, and the unique styles could get spread away. On this point this paper has the meaning to clarify historically the continuous development of the Korean architecture through the survey on their activities, on the contrary of the existed recognition that Korean modern architecture has been evaluated to be imported from outside; therefore having a crevice with the its own architectural tradition.

It is essential that we have appropriate missions to share and communicate the Gospel, and to understand the interests, needs and world views of those we are trying to communjcate with. However, the big issue of today's missions seems to be the problem of cotextualization. During the mission history of two thousand years, there were so many experiences and attempts of the cross-cultural missions, questions like, "How the Gospel can be communicated effectively and relevant" figure prominently in the discussions of contextualization. The old forms or pre-stages of contextualization are accommodation, adaptation, and indigenization. It is enough to note some of that kind of approach, i.g. the missions of Mateo Ricci , Roberto de Nobili, etc. Although there has been much work on the subject of contextualization, the author will trace in this paper the historical background and theory of the contextualization. and try to show contextualization as a paradigm shift in mission theology. Then the author suggests to consider the theoretical basis of the contextualization, like principles, I) creative tension or complementarity of Gospel and cu ltures, 2) "indigenizing principle and pilgrim principle", 3) "critical contextualization", and "transcultural or supral cultural theology", and 4) "the prophetic, hermeneutical, and personal challenges of contextualization." However, contextualization is not the only method of missions, it has also limitations. Contextualization of the Gospel should be always reflected and reaffirmed in the process of mi ssions, by the "the international hermeneutical community"( ecumenical co-worker and local church leader, missionary and theologian), with the principle of theologia viatorum.

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.

This study tries to compare the architectural thought of Michel Foucault with that of Manfredo Tafuri in order to make clear the architectural identity as a social institution. In Michel Foucault's case, the archeology of discourse and the geneology of power were central method to understand the history of occidental society since the Renaissance. Four him, architecture is assumed as a mechanism of operation which make the power effectively radiate in th space. He thinks that a new discursive space was arranged since the 18th century in Europe, the architecture played a role to coordinate divers powers. Mafredo Tafuri, architetural historian, depends on the criticism of ideology in search of the relation between the economic system of capitalism and modern architecture and urbanism. He thinks that all architecture is an institution. And any attempt to overthrow the institution, is bound to see itself turned into a positive contribution and into an ideology, So all architectural attempts to conceal the contradiction of capitalism are negated. This different perspective on architecture exposes many points of dispute: historical periodization, disciplinary limit of architecture, understanding of Enlightenment architecture, utopia and heterotopia, etc.

In this thesis, the Development of Station Buildigs Design during last a hundred years in Korea is analyzed. From the early time to today, several posts of Office of Korean National Railroads have controlled the Station Buildings Design by Standard Drawings. Sometimes, private architects joined in designing the Stations, that have the value as historic architecture. Under the Japanese imperialistic rule, Japanese Officer designed all of the stations ; that can be classified 1) wooden compromise style, 2) renaissance style, 3) northern European house style, 4) general station by standard drawing, 5) Korean house style. 6) modernism style. Especially, Korean house style was not planned to commemorate the old Korean Architecture, but to beguile the Japanese tourists' monotony of the journey in Korea. After the Independence, the Station Buildings are grouped into 1) international style, 2) modernism style with traditional details, 3) Station Complex Buildings. In the future, design of the Railroad Station Building needs to be diversified to satisfy tourists' emotion.

최근의 중.소규모의 연이은 지진활동은 한반도도 지진에 대하여 안전지대는 아닌 것으로 생각되고 있으며, 1995년 일본의 Kobe 지진 대 참사는 국내에도 지진에 관한 많은 관심을 고조시키고 있다. 그러나, 국내의 구조물의 내진설계를 위한 사용되는 지진파에 대한 연구는 매우 미흡하며, 최근까지도 국내에서는 외국의 설계용 지진파를 그대로 사용하거나 설계응답스펙트럼을 이용하고 있는 실정이다. 본 논문에서는 국내지진파의 물리적 특성, 즉, 주기-빈도 분포, 확률밀도분포, Fourier Spectrum 및 응답스펙트럼을 구하여 비교.분석하였다. 또한 이상화된 인공지진파를 산출하여 이를 현재 교통량의 폭발적인 증가와 도로의 선형성을 이유로 사각을 가진 교량구조물이 많이 건설되고 있는바, 70^{\circ}사각슬래브교에 대한 지진해석을 수행하여 인공지진의 합리적 해석 횟수를 규명하였다.

The purpose of this study is to connect the technics and form from ancient to Korea Dynast But in these period there is no buildings remains but paintings, fine arts, and stupas. In the historical materials there are many architectural form and signature revealings, so as a result these analysis, 1)The building showed in paintings of Silla, and Korea Dynasty reflect the architectural style their own Dynasty. 2)In detail, the architecture of Silla and Korea Dynasy was connected with Chinese architectur Liao, Song. But from the 8Century Koreans were succeeded the one of Silla Dynasty and had originility in architectural style. 3)The architectursl style in Silla and Korea Dynasty were very various and very rich content. And we must more serious study of historical materials so that we improve the ancient a middle age of architcture in Korea.

The city of Dalian has been developed under varied geo-political situation since the later part of nineteenth century up to now where a considerable mutation is taking place. In this study we tried to trace the historical evolution process of Dalien as second important port of China playing the role as center of North-Eastern Region in the field of Industry, foreign exchange, finance and tourist industry. The result reveals possibility of the city to excelerate its development under present circumstances toward the opened system of economical policy.

The Wooden Stupa of Hwangnyongsa Temple, existed from Shilla to Koryo Dynasty, is recognized as a typical model of the Korean wooden stupa. The related records on this stupa are found in some historical documents including The Chronicles of the Three States (『三國史記』). This study, through the interpretation of these documents, attempts to discuss and analyse design and structural methods of the stupa, viz., i) the relationship with both Chinese and Japanese wooden stupa, ii) the height, iii) each floor's linking methods, iv) the 'Noban' (Basement of the upper part), v) structure of the 'Simju' (Central pillar) and vi) the stairs and the handrails. The results of this study would be hopefully used for the further researches as well as the restoration of this precious architectural asset.

This study is on the early historical background and the process of development of modern architecture in Thai, during the period from 1782(King Rama 1) to 1934(King Rama 7). Thai started tn form a connection with western nations from the late 18C, founded the Bangkok Dynasty. Since then, Thai was increasingly influenced by western civilization and this trend included an increasing influence of western architecture. In this paper, the centeral objective is to observe the architectural change during the period from King Rama 1(1782-1809) to King Rama 7(1925-1934). This can be divided into three period. During the first period, from King Rama 1 to King Rama 3(1824-1851), Thai architecture showed a tendency to follow the preceding traditional example and to imitate Chinese architecture. The second period is from King Rama 4(1851-1868) to King Rama 5(1868-1910). During this period, Thai architectural design was increasingly influenced by western concepts, specially European Neo-classicism Style. During the third period, from King Rama 6(1910-1925) to King Rama 7(1925-1934), Thu had been enjoying extensive commerce with western nations. The great developments in the field of architecture during this reign were apparent in the construction of public utilities and facilities. These buildings were designed by western architects. At this time, modern architectural concept of western was introduced.

The purpose of this paper is to examine the various kinds of recipes of pheasant through classical cookbooks written from 1670 to 1943 which are the basic materials to the meat cooking. The recipes of pheasant are found 39 times in the literature, which can be classified into eleven groups. Chronologically, the recipe of mandu (ravioli) was first appeared, and guk, tang (soup), kui (roasted), jang (salted meat), chim (steamed), po (dried meat), whe (raw meat), gijim (boiled in soy sauce), cho (sparkly heated in soy sauce and sugar), jolim (hard boiled in soy sauce), and jungol (meat with vegetable cooked in pan) followed in the records. Kui was the most popular one with the frequency of 43.6%, which proves that kui is the most suitable one for pheasant among all of recipes. Mandu and guk, tang were 10.2%, chim and po were found with the same rate of 7.7% and the next ones were jang, gijim, cho, and jungol with the rate of 2.6%. The recipes of pheasant were recorded much less than those of beef, chicken, pork, lamb, and dog meat. Particularly, in comparison with chicken belonging to fowls, the frequency of pheasant cooking did not reach even to one third of that. The Korean recipes of pheasant have been independently developed with originality, having nothing to do with the Chinese ones. The recipes of pheasant before the late 1800s have based on the strict recipe principles along with the spirit of art and sincerity, but they were deteriorated to simple and easy ones discarding principles. The main ingredient was the flesh of pheasant and the sub-ingredients such as flour, pinenut, buckwheat powder, and mushroom were included in common. In additon, oil, soy sauce, black pepper, and stone leek were frequently used as main seasonings.

The purpose of this study was to survey the various kinds of cooked beef products focusing on Sukyuk (boiled beef) and Pyunyuk (boiled beef slice) recorded on the historical literatures written from 1670 to 1945. Sukyuk and Pyunyuk were recorded 45 times in the references and could be classified into 11 groups based on major ingredients such as fresh meat, tough meat, rotten meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tung. Twenty two cooking methods were described on the records. Sukyuk and Pyunyuk based on fresh meat were described the most frequently. Pyunyuk based on head was described late in 18th centuries, but its recipe could not be found in any records and that of internal organs and tung were presented late in 18th centuries and early in 19th centuries, respectively. The major ingredients of Sukyuk and Pyunyuk were lean meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tongue Mulberry seed, fragment of roof tile and other sub-ingredients were used for softening or deodorizing the off flavor of the products.

The purpose of this study was to survey the various kinds of cooked beef products focusing on 'Chim' (a steamed beef products) through historical literatures written from 1670 to 1945 in korea. 'Chim' was recorded 25 times in the references and could be classified to 5 groups based on major ingredients such as stomach, intestine, lean meat, tail and ribs. Among the eleven cooked products of 'Chim', 'Kalbi-chim' (a steamed ribs) was recorded most frequently and 'Sundae-chim' (sausage-like product) was the next. Though 'Kalbi-chim' has been used untill present day but 'Sundae-chim' was disappeared in the early 19th centuries. Ribs were most popular ingredient among the major ingredients such as stomach, intestines, lean meat, tail, feet and ribs. Twenty one kinds of subingredients including pheasant meat, blood clot and flour were used for 'Chim'. Decorating ingredients such as roasted sesame power, pine nut and thin-layer fried eggs and seasonings such as pepper, roasted sesame powder, tripe, garlic, soy sauce and seasonings such as pepper, roasted sesame powder, tripe, garlic, soy sauce and sesame oil were used for 'Chim'.

The purpose of this study is to survey various recips of the roasted skewered beef (Sanjuk) with twenty three classical cookbooks written before 1943 in Korea. The recipes of the roasted skewered beef are found thirty times in the records, which can be classified into six groups such as the palm-type skewered beef (Sulhamyukjuk), little finger-type skewered beef, mixed skewered beef, juice skewered beef, little finger-type skewered internal organs, and wide-cut skewered internal organs. The palm-type skewered beef and the mixed skewered beef most frequently appeared in the records. The 'Sulhamyukjuk' in the 17th century were inherited while changing its name to 'Sanjuk' in the late 18th century, which is the origin of 'Bulkoki'. There were two types of the roasted skewered beef, the palm-type and the little finger-type; and the palm type preceded the little finger-type. They were used with no change until the 19th century. Actually the roasted skewered beef existed even in the 16th century, but were put down in the early 17th century. In the cooking of 'Sulhamyukjuk' the process of dipping shortly into cold water in the midst of roast seems to absolutely disappeared. Some recipes of the roasted skewered beef were lost, but most have been inherited in the similar way with simplification including little use of internal organs. The main ingredients consisted of parts of cattle such as fresh meat, intestines, heart, liver, omasum, tripe, head, sweet bread, and lung with various vegetables and mushroom. And the main seasonings were mixtures of oil, soy sauce, sesame seed powder, scallion stalk, pepper, sesame seed oil, and salt. And sometimes wine, vinegar, ginger, garlic, and sugar were added.