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박채린,Park, Chae-Lin 한국식생활문화학회 2021 韓國食生活文化學會誌 Vol.36 No.3
The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).
「주초침저방(酒醋沈菹方)」에 수록된 조선 전기(前期) 김치 제법 연구 - 현전 최초 젓갈김치 기록 내용과 가치를 중심으로 -
박채린,권용민,Park, Chae-Lin,Kwon, Yong-min 한국식생활문화학회 2017 韓國食生活文化學會誌 Vol.32 No.5
This study aims to examine the contents of "Juchochimjeobang", a cookbook about Jeotgal kimchi, and review its value in the history. This cookbook was published between about 1500s and early 1600s, and its book title is unknown because both the front and the back covers thereof are missing. However, the cookbook contains many wine and kimchi recipes, accounting for 66%, and "Juchochimjeobang" was thus named after the recipes. "Juchochimjeobang" has 126 recipes in 120 categories, and this study examines 20 kimchi recipes and 7 recipes for preserving vegetables. "Juchochimjeobang" has a specific recipe for making Jahajeot and Baekajeot kimchi which are described in literature published between 1400s and 1500s. Although the recipes for making the aforementioned two types of Jeotgal kimchi are simple because jeotgal is just mixed with main materials, they are different from the recipe for Seokbakji described in Gyuhapchongseo, a cookbook written in the 19th-century Joseon Dynasty. Seokbakji described in Gyuhapchongseo is made by mixing spices of ginger, spring onion, chili powder with other materials. This implies changes of making Seokbakji over time. Moreover, "Juchochimjeobang" is a very valuable historical cookbook because it has unique recipes, for example, adding sesame liquid, chinese pepper, willow and the like.
탄소 나노 스크롤의 이온 흡착 메커니즘에 따른 액추에이터로서의 응용에 대한 연구
박채린(Chae-Lin Park),고병화(Byeonghwa Goh),김시형(Shi Hyeong Kim),최준명(Joonmyung Choi) 대한기계학회 2021 대한기계학회 춘추학술대회 Vol.2021 No.11
In this study, the actuation performance of carbon nanoscroll (CNS) was experimentally characterized by measuring the diameter change of the CNS. When the voltage was applied to the system, the electrical double layer on the surface of CNS let the apparent diameter of the scroll increase significantly. Changes of the CNS diameter due to ion intercalation were quantified in real-time using atomic force microscope equipment.
비빔냉면 관련 조리법에 관한 문헌적 고찰 -1800년대~1980년대까지 조리법 자료를 중심으로-
박채린 ( Chae Lin Park ),정혜정 ( Hea Jung Chung ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.4
The main purpose of this study was to perform a literature review regarding bibimnaengmyeon (cold buckwheat noodles mixed with sauce)-related recipes. To conduct this research, we analyzed recipe data published in Korea from the 1800`s to the 1980`s. The research was conducted by content analysis and literature review. The documents used in the research were 30 books (dictionaries and recipe books). A total of 37 bibimnaengmyeon-related recipes were identified. The results of the analysis of documented data published within the last 200 years showed two different types of main ingredients for bibimnaengmyeon-related recipes; noodles based on buckwheat flour, and noodles based on wheat flour. Additionally, the bibimnaengmyeon-related recipes were divided according to the sauce; 1) noodles mixed with red pepper sauce and 2) noodles mixed with soy sauce.
PerSon: 사용자 맞춤형 배경음악 생성 애플리케이션
박채린(Chae Lin Park),김주섭(Jusub Kim) 한국HCI학회 2017 한국HCI학회 학술대회 Vol.2017 No.2
본 논문에서는 사용자가 일상에서 경험하는 시각적 경험을 음악 도메인으로 매핑하여 현재 상황을 공감각적이며 새롭게 경험할 수 있게 도와주는 앱PerSon 을 제안한다. PerSon 은 비디오 소니피케이션 기반 실시간 음악 생성 애플리케이션으로 실시간으로 들어오는 영상의 특질 및 사용자의 움직이는 속도에 기반을 두어 사용자가 경험하고 있는 상황을 음악으로 변환하여 경험할 수 있게 도와준다. 이때 생성되는 음악은 모티브 데이터베이스(musical motive database)로부터 입력 값 들로부터 추측되는 상황에 적절한 모티브들을 찾아 연속적으로 연결함으로써 만들어진다. 전문작곡자가 먼저 일정한 시간 길이를 가지는 음악주제(musical motive)들을 디자인하고 알고리즘이 그 조각들을 맞추게 하는 본 방식은 알고리즘이 순간순간의 사운드를 합성하게 하는 대부분의 다른 비디오 소니피케이션 방식과 구별되는 점이라 할 수 있다.
연구논문 : 신창맹씨 종가의 문헌(「자손보전」)에 수록된「최씨 음식법」의 조리법을 통한 조선 중기 음식문화 고찰 -찜류 및 면병과류를 중심으로-
박채린 ( Chae Lin Park ),이진영 ( Jin Young Lee ) 한국식생활문화학회 2015 韓國食生活文化學會誌 Vol.30 No.5
This study compared recipes of Korean Traditional steamed dishes, Noodles, Rice cake & Confectionary in Choi’s Recipe (「Choi’s Eumsikbeop」) with those in other literatures written during the mid-Joseon Dynasty. Through this work, it aimed to explore the value of Choi’s Recipe (「Choi’s Eumsikbeop」) in the history of cooking and the meanings of its recipes. Choi’s Recipe (「Choi’s Eumsikbeop」) contains recipes for a total of 20 kinds of food. Specifically, there are seven kinds of Fermented dishes (kimchi (6), and salted fermented food (1)), four kinds of Steamed dishes, seven kinds of Confectionary and Sweet (rice cake (4), jeonggwa (1), and dang (2)), and two kinds of Noodles (dumpling (1), and noodle (1)). Among them, the steamed dishes revealed characteristics of 17th-century food as in other cooking books, and some of them utilized unique ingredients handed down only through head families. Moreover, some recipes showed different cooking methods using similar materials. This suggests the originality of the recipes in this cooking book.
박채린(Chae-Lin Park) 한국식품과학회 2017 식품과학과 산업 Vol.50 No.3
Kimchi is a traditional fermented food of Korea and made by salting and fermenting vegetables. A negative impression on kimchi as a great source of sodium intake has grown in Korea since 1980 as people argue that sodium is a major cause of high blood pressure and metabolic syndrome. While people are more interested in healthy living in Korea, the negative impression is stronger now. This study analyzes the sensitive and negative reaction to sodium intake from kimchi, and suggests an alternative in the viewpoint that the sensitive reaction is one of food faddism which is a very popular topic currently in Korea.
연구논문 : 냉면의 조리사적 변화 양상에 관한 고찰 -1800년대~1980년대까지 조리법 자료를 중심으로-
박채린 ( Chae Lin Park ),권용석 ( Yong Suk Kwon ),정혜정 ( Hea Jung Chung ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.2
The mainly purpose of this research was to investigate tendency of changes regarding the recipe of Naengmyeon (Korean cold noodles) based on water. In order to conduct of this research, we analyze the recipe data published in Korea from 1800`s to 1980`s. A method of mainly study was conducted by content analysis and literature review. The documents of recipe used research were 42 literatures (euigwae, recipe book, magazines, and dictionaries). In addition, the recipes of Naengmyeon based on water were total method of 84. The results of an analysis of recipe data published in the last 200 years showed 3 different types of the recipe of Naengmyeon based on water; 1) Naengmyeon based on water of Kimchi juice type 2) Naengmyeon based on water of (meat) broth type 3) Naengmyeon based on water of mixed (Kimchi juice+broth) type.