This study examined how teaching and learning activities in primary English textbooks include the components of creativity and character building. Three third and fourth grade level textbooks based on the 2015 revised curriculum were analyzed in order to find the proportions of the components of creativity and character building, and the types of learning activities that embody those components were analyzed by examining the teachers’ guides. The analysis revealed that all of the textbooks examined included diverse components that were intented to increase creativity, among which components stimulating divergent thinking and originality were a high proportion, while convergent thinking and dispositional aspects appeared less frequently. Among character building components, care-forgiveness and responsibility were two of the more popular components, while honesty and moral judgment were few and far between. From these findings, this study suggests that the components of creativity and character building should be more evenly distributed across textbook activities since they should be of equal importance in education.

This study was applied to the PCA (Primary Components Analysis) for the sixteen table setting at the 2017 Yeongju local food contest. In this contest, we have developed a seonbibansang and a temple one-dish meal. As a result of the correlation analysis, the applicability and composition were 0.7980, harmony and taste were 0.7747 and easiness and composition were 0.7435. In the Primary Component Y1, all the variables X1…X10 mean that the quality of the food had positive values greater than zero. The second Primary Component Y2 has a large positive value while X4, X5, X6, X7, X9 have negative values. Y2 is a value representing the sanitation variable, and can be considered a traditional and characteristic table setting natural to the native food in Yeongju. In addition, we developed an-hyangbansang and seonmyoaecheong food content by applying PCA factors (the elements of harmony, ease and sanitation). Table setting of an-hyangbansang provided energy 61.5%, protein 20.0% and fat 18.5% and seonmyoaecheong provided energy 62.7%, protein 15.4% and fat 22.2%. This satisfied the necessary amount of caloric nutrient intake that could be provided in a meal. Especially through story-telling, a modern interpretation - or rebranding - of local and traditional foods could make these traditional food products familiar to consumers currently. The developed table setting is felt to be conductive to the possible commercialization and introduction of traditional food into the mainstream commercial food service industry.