場內細菌類의 김치乳酸菌에 對한 拮抗作用

尹淑澋 (Suk Kyung Yoon) 韓國營養學會 1979 Journal of Nutrition and Health Vol.12 No.1

한국 민속주의 실태에 관한 연구

尹淑子 배화여자대학 1995 培花論叢 Vol.14 No.-

This research was carried out with an aim of investigating the current states and characteristics of some 50 kinds of Korean folk wines, and presenting the result of this investigation to be used as basic material for their systematic research in the future, whereby further refinement of these and other folk wines of Korea could be attained. First of all, these Korean folk wines are mostly "Kayangju'(Home brewed wines) and the brewing skills and techniques of more than a half, that is, 29 varieties, have been handed down orally and through the on-the-spot demonstrations. Secondly, brewing work used to be carried out by females, mostly housewives, is now taken over largely by men, according as the change of ages requires. The ratio between the sexes is 6.4 to 3.6, in favor of male. The age group of the brewers ranges from the 50s to the 70s; the 60s occupying the major work force. Thirdly, the current provisions and regulations of the government on liquor brewing is in fact strangling the folk wine brewers and their skills, effecting for an eventual eradication of the folk wines from the scene, as is claimed by most of the brewers. From the above findings, it is proposed that traditional brewing methods, which pro-vide more palatable and indigenous liquor to Koreans, are to be further enlivened and explored, thus bringing them into light, by the measure of amending the present regulations and stipulations of the government on liquor, so as to .correct the current stringent situations the folk wine brewers face, and cater to the taste of the common folks. By exploring a larger number of yet covert but characteristic folk liquors, Koreans can rediscover and enliven the Korean traditional homebrewed liquors and resume enjoying forgotten flavor and palatability thereof.

치는 횟수에 다른 절편의 노화도에 관한 연구

尹淑子 배화여자대학 2001 培花論叢 Vol.20 No.-

Jeolpyon was prepared by different beating times and then retrogradation characteristics and quality evaluation were investigated during storage periods. In Hunter's color value, lightness and yellowness of Jeolpyon were increased during storage and redness was decreased. In texture profile analysis, hardness, gumminess and chewiness of Jeolpyon were increased during storage and texture parameters were decreased by increasing beating times. Therefore, Jeolpyon prepared with 200 times beating was slowly retrograded during storage. In the results of sensory evaluation, the parameters were significantly different by beating times compared to control. The results showed that Jeolpyon prepared with 150 times beating had good sensory quality and slow rate of retrogradation.

한국의 저장·발효 조리용기 및 기구에 관한 연구

尹淑子 배화여자대학 1998 培花論叢 Vol.16-17 No.-

Preserving and fermenting utensils and containers of the Korean indigenous food, gathered from our date, include such items as jar, pot, jarcover, straw cover, wooden kimchicontainer, Haeju jar, to name a few, It is found that our ancestors developed from the earlier times indigenous fermented food germane to their tasts and environments, which play important roles in our dietary life even today. It is also found that general forms and spapes of our traditional kitchen utensils and containers, including those of preserving and fermenting utensils, were established in the Three King Period, and stabilized and developed in the ensuing periods of the Koryo and Chosun Dynasties, comming to the present varying apperances. The utensils and containers used for fermenting food made of 15 different materials, such as earthenware, wood, iron, straw, etc, with which 114 different items were made and used, carthenwars and wood products being the most frequently utilized. The order of use in terms of frequency, from hight to low, is as follows: onki(red clay erathenware), jaki (ceramic), wood, saki (white clay porcelain) and toki(lusterless earthenware). Among the kitchen utensils, food preserving and fermenting utensils were listed to be employed 66 times in our data. This frequency contrasts with the Korean traditional cooking utensils, which consist mainly of red clay earthenware, porcelain, wood and lusterless erathenware, white clay earthernware, the use of frequency being in the enumerating order. In sum, it is assumed that those preserving and fermenting utensils were developed and used from the prehistory times, although their forms and shapes may have been altered during the couse of time, and it is asserted that from the perspectives of materials and utility of these utensils, they were developed and used rationally and systematically, catering to the needs of our people, climated and environment.

清末民初 ‘民權’개념의 변화: ‘天賦人權’에서 ‘國民權’으로

尹淑鉉(Yoon, Sukhyun) 역사학회 2020 역사학보 Vol.0 No.248

The new concepts in the late Qing Dynasty is either through the creation of new words by missionaries or Chinese people, or through borrowing words from Japan. In fact, it is all re-interpreted by local people under the collision of Chinese and Western cultures. Therefore, the original concept is different from the translated one. The meaning of Minquan in the late Qing Dynasty is not directly corresponding to the western concept, because the local ideological resources at that time were not consistent with the Western concept. This paper focuses on how to translate democracy, “Civil”, “Right”, “Democracy” into Chinese. And then, This paper first explores the different origins and meanings of the concepts of “Civil rights” and “Natrual rights”. Secondly, by revealing the change from “Minquan and democracy are different” to “Minquan and Democracy are the same” in the late Qing Dynasty and the Republic of China, this paper also tries to explore how the changes of these concepts affect the changes of the concept of “Civil rights”.

淸末民國時期 교과서를 통해서 본 ‘民權’과 ‘民主’ 개념

尹淑鉉(Yoon Sukhyun) 중국근현대사학회 2020 중국근현대사연구 Vol.88 No.-

Modern textbooks are devoted to the formation of “citizens” and become the channels for the formation of modern common sense, such as “Civil rights”, “Republic (or Democracy)”, “Natural human rights”, “Freedom” and “Rights” As a textbook of knowledge production and dissemination, it has become an interactive medium between the elite thought and the public. Therefore, the content of textbooks in different periods and the evolution of these modern concepts also reflect the change of political context and discourse at that time. In the late Qing Dynasty, although prohibited the use of words such as “Minquan” and “Liberty”, the word “Liberty” often appeared in textbooks. No matter “liberty”, “right” or “civil rights”, they all refer to “natural human rights” and “civil rights”. After the founding of the Republic of China, textbooks mainly expressed the meanings of “republic” and “civil”, and also emphasized the concept of “people"s sovereignty”. The rights of the people are public rights and private rights. “Public rights” refers to the right to vote, to stand for election, etc., while “private rights” refers to the freedom of body, life, property, etc., the latter often refers to the Natural human rights. Compared with the previous Linxu xuezhi in 1922, more attention was paid to “civic education”. With the spread of socialism, “civil rights” gained a new interpretation, with more emphasis on economy, class and gender equality than liberty. “Direct civil rights” and “labor right” has become the core of the concept of “civil rights”, pay attention to labor problems, and the problem of women"s suffrage, that is, from politics to social, economic and so on, this means that the relative to the “Liberty”, more emphasis on “Equality” trend.

중국에서 본 5·18 민주화운동 : 자유민주주의에서 사회민주주의로

尹淑鉉 중국사학회 2021 中國史硏究 Vol.- No.135

1980年5·18民主化運動在韓國發生時, 中國《人民日報》和朝鮮《勞動新聞》詳細報導了5·18民主化運動的背景和情況, 以及歪曲和操縱的過程. 5·18民主化運動被解讀為“反抗法西斯專政的民主化運動”, 這與文化大革命以後緩和的中國政治體制有關. 然而, 1989年6·4天安門事件後, 對5·18民主運動的研究開始通過“民族主義”和“工人階級”來理解和重新評估. 這些對5·18民主運動的各種解釋, 與中國知識分子對6·4天安門事件的解釋相似. 這展示了對5ㆍ18民主化運動的各種解釋的可能性.

安東地域 傳統술의 文獻的 考察

尹淑경 安東大學附設 安東文化硏究所 1989 安東文化 Vol.10 No.-

需雲雜方에 對한 小考

尹淑경 安東大學府設 安東文化硏究所 1986 安東文化 Vol.7 No.-

가족구매의사결정에서의 갈등관리전략에 관한 연구

尹淑賢(Yoon Sook-Hyeon),金純美(Kim Soon-Mi) 가정과삶의질학회 1991 가정과삶의질연구 Vol.9 No.2