피아노와 근대 -초기 한국 피아노음악의 사회사

김미현 ( Mi Hyun Kim ) 한국음악학학회 2010 음악학 Vol.18 No.2

이 논문에서 연구자는 근대 피아노문화를 사회사적 관점에서 살펴보고자 한다. 근대시기 피아노는 한국 근대음악의 표상으로 등장했고, 피아노음악은 문명화된 신문화로 뿌리내렸다. 피아노는 1910년 경 근대식 학교를 통해 등장했는데, 초기 피아니스트로는 김영환 · 박경호 · 정애식 · 김메리 · 김원복 · 이애내 · 김영의 등이 존재했다. 이들은 주로 선교사들에 의해서 세워진 교회 및 근대식 학교를 통해 음악 입문 및 수학을 이루었고, 그 후에 본격적인 피아노 수학을 위해서 일본과 미국, 나아가 독일 유학을 감행했다. 이 시기 피아니스트들의 음악활동으로는 연주와 반주가 지배적이었다. 박경호 · 김영의 등이 독주회를 연 바 없지 않으나, 선교 · 음악 보급 · 단체 후원 · 기념 등의 다양한 목적을 위해서 옴니버스식의 연주회가 즐겨 이루어졌다. 또한 피아노는 성악 및 기악 연주회의 반주를 책임지는 경우가 많았는데, 그것은 이 시기 피아노가 독주악기로서 보다 반주악기로서의 기능이 훨씬 더 우세했던 것을 반영한다. 피아노 독주를 위한 레퍼토리는 주로 서양의 고전 · 낭만시기에 한정되었다. 모차르트 · 베토벤 · 멘델스존 · 슈만 · 쇼팽 · 브람스 등의 작곡가들의 곡들이 지배적이었기 때문이다. 이들의 낭만적인 음악은 각종 콩쿠르의 지정곡으로 제시됨으로써 레퍼토리의 표준화를 강화시켰다. 낭만적인 음악은 물론, 낭만주의 미학관을 수용한 당대 피아니스트는 식민지 조선의 현실에도 불구하고, 이상적인 세계를 꿈꾸었다. 그러한 문명국에 대한 그들의 환상과 인식은 초기 서양 선교사들이 가졌던 오리엔탈리즘과도 무관하지 않다. 또한 근대시기는 문명적인 것, 곧 ‘깨끗하고 순수함’이 음악에서 순수음악주의를 낳았다. 김영환 · 김메리 · 김애리시 · 윤기성 · 박경호 등 많은 피아니스트들은 유행가나 재즈의 도덕 · 윤리적 저급성에 문제를 제기했다. 그러나 그들의 순수음악주의는 식민지 조선의 역사적 현실 앞에서는 둔감했다. The purpose of this study is to investigate the modern piano culture in Korea from the historical perspective. The piano had emerged as a symbol of modern music and the piano music rooted as a civilized new culture in Korea in the early twentieth century. The piano was brought in through the modernized school around 1910 and the following pianists were representative of the pianist in the early stage: Young-Hwan Kim, Kyung-Ho Park, Ae-Sik Jung, Mery Kim, Won-Bok Kim, Ae-Nae Lee, and Yung-Eui Kim. The pianists in the early twentieth century in Korea mostly encountered and learned the Western music through the churches and modernized schools built by missionaries. For a full-fledged study, they took decisive actions to go abroad to Japan, America, and even to Germany. The dominant musical activities of the pianist in this era were performing as a soloist and playing as an accompanist. Even though some pianists such as Kyung-Ho Park and Young-Eui Kim performed piano solo recitals, omnibus style concerts were much more popular; there were lots of omnibus style concerts for various purposes such as missionary, music distribution, group sponsor, and commemoration. In addition, many pianists had appeared as an accompanist for the vocal and instrumental concert in many occasions. It reflects the fact that the piano in this era functioned much more as an accompanying instrument than as a solo instrument. Solo piano repertoires in this era were limited in the Western Classical and Romantic period; such as the music of Mozart, Beethoven, Mendelssohn, Schumann, Chopin and Brahms. These composers` romantic music intensified the standardization of the repertoire by being presented as an assigned piece for various competitions. Pianists in this era, who embraced the romantic aesthetic as well as the romantic music, dreamed of an ideal world despite the reality of a colonial Chosun. Their illusion and recognition over a civilization has some kind of relationship to Orientalism, which the early Western missionaries had. In addition, the civilization of the modernity, “being clean and pure”, caused an attention to a “Pure Music” in the music. Many pianists including Young-Hwan Kim, Mery Kim, Ae-Lee-Si Kim, Ki-Sung Yun and Kyung-Ho Park raised a question over the low morality and ethicality of the popular songs and jazz music. However, their “Pure Music” was insensitive to the historical reality of the colonial Chosun.

여대생의 부모 동거 여부에 따른 영양 상태 및 식사의 질 평가

김미현,이재철,배윤정,조혜경,김명희,김은영,홍원주,승정자,Kim, Mi-Hyun,Lee, Jae-Cheol,Bae, Yun-Jung,Cho, Hye-Kyung,Kim, Myung-Hee,Kim, Eun-Young,Hong, Won-Ju,Sung, Chung-Ja 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.6

This study was to analyzed the quality of the meal and the level of nutritional intake in female college students according to the place of residence in female college students. This survey was conducted through questionnaire was given to 359 female students. The subjects were divided into two groups : one group was comprised of those the students who resided in a self-boarding house(SB group, n=245), and the other group comprised of was the student those who resided in the same house with their parents(HWP group, n=114). The mean age of the subjects were 21.6 years old(SB) and 20.6 years old(HWP)(p<0.05). The average height, weight and BMI were 161.8 cm, 57.9 kg, $20.3kg/m^2$ in the SB group and 161.9 cm, 53.4 kg, $20.3kg/m^2$ in HWP group, respectively. The SB group had significantly higher frequency of skipping breakfast and alcohol drinking consumption than the HWP group. There was no significant differences in the mean daily energy intakes between the SB and the HWP groups. However, the plant protein(p<0.01), carbohydrate (p<0.05), vitamin $B_1$(p<0.01), vitamin $B_2$(p<0.05), vitamin C(p<0.01), plant calcium(p<0.01) and potassium(p<0.05) intakes were significantly lower in the SB group were lower than the intakes in the HWP group significantly. And in addition, the cereals(p<0.05) and fruits(p<0.001) intakes in the SB group were significantly lower than the intakes in the HWP group. There was no significant differences in the KDDS and DVS between the two groups, but there was a decreasing trending downward. For that reason, the SB students seemed appeared to have more dietary problems than the HWP students. These results suggest that nutritional education for SB students are is needed in order to supply the lack of management capability on the proper help improve the diet of students living in independently life.

발효 천마 에탄올 추출물의 생리활성 검정

김미현,Kim, Mi Hyun 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.5

This study was carried out to analyze the differences in p-hydroxylbenzyl alcohol (HBA) content, antitumor and anti-obesity activities and tyrosinase inhibitory activity between non-fermented G. elata (NFGP) and fermented G. elata powder. The HBA content, which is an index-component of G. elata decreased from 1.58 mg/g before fermentation to 1.07, 0.32, and 0.13 mg/g after the $1^{st}$ fermentation ($1^{st}$ FGP), $2^{nd}$ fermentation ($2^{nd}$ FGP) and $3^{rd}$ fermentation ($3^{rd}$ FGP), respectively. The anti-proliferation effects on the cell lines HT29 and AGS were significantly higher for the fermented G. elata than the NFGP. The antitumor activity was also increased in a fermentation number-dependent manner. During adipocyte differentiation, the ethanol extract of the $3^{rd}$ FGP inhibited lipid accumulation in 3T3-L1 cells significantly better than NFGP and the $1^{st}$ FGP, treated at the concentration of $10{\mu}g/mL$. The tyrosinase inhibitory activity of the $2^{nd}$ FGP at $600{\mu}g/mL$ over was higher than that of kojic acid. At the concentration of $1,000{\mu}g/mL$, the tyrosinase inhibitory activity was increased in a fermentation number-dependent manner. From these results, the fermented G. elata, especially the $3^{rd}$ FGP, is expected to be good candidate for the development of functional food and agents with antitumor, anti-obesity, and tyrosinase inhibitory potential.

성인 여자에서 달걀 섭취량에 따른 만성질환 위험 비교 - 2013년 국민건강영양조사 자료 -

김미현,Kim, Mi Hyun 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.1

The aim of this study was to examine the association between egg consumption and the risk of chronic disease in Korean adult females using the 2013 Korea National Health and Nutrition Examination Survey. A total of 1,230 subjects aged 40~64 were classified into the 4 groups according to the number of egg consumed per week: <1, 1~2.9, 3~5, ${\geq}5.1$ As egg consumption increased, the intake of energy, protein, fiber, cholesterol, calcium, potassium, riboflavin, and vitamin C increased. The percentage of the subjects with lower intake of energy, protein, calcium, iron, vitamin A, riboflavin, niacin, and vitamin C than the estimated average requirement in the <1 group were the highest among the groups. The blood lipid profile including total cholesterol and LDL-cholesterol was not significantly different among the 4 egg groups. The higher egg consumption was inversely related to a lower odds ratio of metabolic syndrome, hypertriglycemia, hyperglycemia, hypoHDL-cholesterolemia, and hypertension. This result indicates that egg consumption does not elevate the plasma cholesterol level and has a beneficial effect of decreasing the risk of chronic disease. (175)

신장 자극이 근 수축 촉진에 미치는 영향에 관한 고찰

김미현,배성수,최재원,Kim, Mi-hyun,Bae, Sung-soo,Choi, Jae-won 대한고유수용성신경근촉진법학회 2003 PNF and Movement Vol.1 No.1

Objectives: The purpose of this article is to summarize the effect of stretch stimulus on muscle contraction facilitation. Methods : Some studies of the stretch reflex. ${\gamma}-motor$ system, and the effect of stretch stimulus on muscle activation were reviewed. Results : To facilitate muscle contraction, before the movement is started, the prime mover is in stretched position. The patient must be instructed to occur voluntary muscle contraction after quick stretching. It elicits the functional stretch reflex to produce a more powerful and functional contraction. The intensity of muscle contraction depends on two ways. One is firing rate of ${\alpha}-motor$ neuron by sensory information from the periphery induced in stretched position and stretch reflex. The other is excitation level of the cortical motor area and the corresponding motor neurons. Conclusions: To activate central nervous system and to increase firing rate of ${\alpha}-motor$ neuron. the therapist should apply quick stretch for the patient with stretched position and the patient should make voluntary muscle contraction.

발효 우엉 에탄올 추출물의 항산화 및 항비만 활성

김미현,김중규,최재홍,Kim, Mi Hyun,Kim, Jong Gyu,Choi, Jae Hong 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.5

This study was conducted to investigate the antioxidant and anti-obesity activity of ethanol extracts from fermented Arctium lappa L. Arctium lappa fermented twice with Phellinus linteus ($2^{nd}$ FA) showed more DPPH radical scavenging activity than non-fermented Arctium lappa (NFA), and Arctium lappa fermented once ($1^{st}$ FA) at a concentration of 62.5 ppm. The $2^{nd}$ FA showed the highest level of ABTS radical scavenging activity at concentration range of 31.5~125 ppm. The ABTS free radical scavenging activities of $1^{st}$ FA and $2^{nd}$ FA were similar to that of BHA, a synthetic antioxidant, at a concentration of 250 ppm. The total polyphenol content of $2^{nd}$ FA was higher than those of NFA and $1^{st}$ FA. The flavonoid content was significantly increased in $1^{st}$ FA and $2^{nd}$ FA than NFA. During adipocyte differentiation, lipid accumulation in 3T3-L1 cells was significantly decreased in the order of NFA, $1^{st}$ FA, and $2^{nd}$ FA at all concentrations. In conclusion, the antioxidant and anti-obesity activities of A. lappa were increased depending on the degree of fermentation. It is suggested that fermented Arctium lappa, especially $2^{nd}$ FA, could be used as a natural ingredient for functional foods and medicine.

가정용 전자레인지를 이용한 간편 홍삼 제조

김미현,김경탁,조장원,노정해,Kim, Mi Hyun,Kim, Kyung Tack,Cho, Chang-Won,Rho, Jeonghae 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.5

본 연구에서는 가정용 전자레인지를 이용하여 간편하고 신속하게 홍삼을 제조하고 제조된 홍삼의 이화학적 특성을 조사하고자 하였다. 홍삼 제조 방법은 가정용 전자레인지의 '해동기능' 13분(A), 가정용 전자레인지의 '조리기능' 6분(B), 가정용 전자레인지의 '해동기능' 44분(C)로 하였다. 전자레인지로 제조된 홍삼의 외관, 분말의 색, 사포닌 조성, 홍삼 제조 시 용출된 사포닌의 양 등을 기존의 일반 홍삼과 비교하였다. 가정용 전자레인지의 '조리기능' 6분(B)과 '해동기능' 44분(C)으로 만든 홍삼은 일반 홍삼과 유사한 색을 가졌다. 전자레인지에 의한 홍삼 제조 시에는 기존 일반 홍삼 제조에 비해 사포닌 손실이 거의 없었다. 전자레인지 홍삼의 총페놀 함량은 일반 홍삼과 유사하였으며, 전자레인지 홍삼의 진세노사이드 함량은 일반 홍삼보다 높았다. 전자레인지 홍삼(A, B)의 진세노사이드 $Rg_1$, Re, Rf, $Rg_2+Rh_1$, $Rb_1$, Rc, $Rb_2$, $Rb_3$, Rd, $Rg_3$ 함량은 일반 홍삼보다 높았으며, 해동 기능 44분의 홍삼(C)은 진세노사이드 $Rg_1$, Re, $Rg_2+Rh_1$, Rc, $Rb_2$, $Rb_3$, Rd, $Rg_3$의 값이 일반 홍삼보다 높았다. 본 연구에서는 가정용 전자레인지를 이용하여 신속하고 간편하게 고기능성의 홍삼을 만드는 방법을 살펴보았고 이로써 인삼 소비 증진 등이 기대된다. The study was about to produce red ginsengs easily, using a household microwave oven to promote the consumption of fresh ginsengs in the home. Producing red ginsengs with a household microwave oven 'defrost function' takes 13 minutes (A), 'cook function' 6 minutes (B), and finally, 'defrost function' 44 minutes (C). For characteristics of microwave-produced red ginsengs, total saponin loss, color of powder, polyphenol content and saponin composition were compared with common red ginsengs. The color test for red ginseng powder showed that the color of household microwave-produced 6-minute cooked red ginseng (B) or 44-minute defrosted red ginseng (C) was closer to that of the common red ginsengs (E). The total saponin content in water eluted during red ginseng production showed that the saponin loss in microwave red ginseng was negligible compared to the common red ginsengs. Microwave red ginsengs showed no difference in phenol content that of the and higher total ginsenoside content than common red ginsengs. The ginsenoside $Rg_1$, Re, Rf, $Rg_2+Rh_1$, $Rb_1$, Rc, $Rb_2$, $Rb_3$, Rd and $Rg_3$ contents of microwave red ginsengs (A, B) were higher compared to that of the common red ginsengs; the ginsenoside Re, Rc, $Rb_2$, $Rb_3$, Rd and $Rg_3$ contents of 44-minute defrosted red ginseng (C) were higher compared to the common red ginsengs. It is considered that red ginseng production, using microwave oven at home, can be a fast and convenient way to produce highly functional red ginsengs with high ginsenoside content.

12월 개인정보 피해구제 및 상담 동향분석

김미현,Kim, Mi-Hyeon 한국정보보호진흥원 2008 정보보호뉴스 Vol.124 No.-

여대생의 단맛 인지도에 따른 식행동 및 간식류를 통한 당류 섭취량 평가

김미현,배윤정,연지영,Kim, Mi-Hyun,Bae, Yun-Jung,Yeon, Jee-Young 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.2

Increasing sugar intake of population has become a nutritional issue in Korea. Sweet taste perception may be related to behaviors such as eating sweet food including high sugars and total sugar intake. This study aimed to evaluate objective and subjective sweet taste perception and the association among objective sweet taste perception, dietary behaviors related to eating sweet snack food including high sugar, and total sugar intake from the snacks. Participants were 261 healthy female college students (mean age: $21.0{\pm}1.6years$), who were divided into three subgroups based on oral sweet taste evaluation using a sweet taste assessment tool provided by Ministry of Food and Drug Safety: sweet-seeker group (n=139), medium sweet-seeker group (n=54), and unsweet-seeker group (n=68). There was no significant difference in weight and body mass index (BMI) among the three groups; however, the sweet-seeker group had significantly higher sweet taste preference than that of the other groups. Though more people in the sweet-seeker group thought they tended to eat sweet foods than the medium sweet-seeker and unsweet-seeker groups, over half of the sweet-seekers did not think they tended to eat sweet foods. The sweet-seeker group was more likely to eat sweet snacks such as breads, chocolate products, sugar-sweetened milk, and so on than the unsweet-seeker group. Total sugar intake from the selected sweet snacks was 44.4 g for the sweet-seeker group, 34.4 g for the medium sweet-seeker group, and 28.0 g for the unsweet-seeker group with a significant difference. These results indicated the absence of relationship between objective sweet taste perception and the obesity index; however, significant associations were detected among objective sweet taste perception, eating sweet snacks and total sugar intake from the snacks. We also found high disagreement between objective and subjective sweet taste perception of the subjects. The present study provided the novel insight that measuring objective sweet taste perception may be useful for assessing the risk of high sugar consumption and undesirable dietary behaviors.

아키살롱 - 코로나19와 같은 집단 감염병에 대응하는 건축

김미현,임대근,주평화,홍성훈,Kim, Mihyeon,Lim, Daeguen,Joo, Peoynghwa,Hong, Seonghun 대한건축사협회 2020 建築士 Vol.614 No.-