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문화,문학 : 한국과 일본의 장인(匠人)정신 비교 연구
정수현 ( Su Hyun Jeong ) 경희대학교 비교문화연구소 2014 비교문화연구 Vol.35 No.-
The purpose of this paper look at the basis of the cultural differences ofKorean and Japan by comparing the craftsmanship. Korean craftsmanship and master craftsman making traditional handcrafts andartwork would die out at a critical moment. The craftsmanship and system couldnot be established because of discrimination in the traditional four classes ofsociety( scholars, farmers, artisans and tradesmen), invasions of other countriesand discontinuity of tradition from modernization. On the contrast, in Japan, itwas possible to establish traditional handcrafts and artworks, technique andcraftsmanship with apprentice system and various social privilege and treatmenteven in the same traditional four classes of society ( scholars, farmers, artisansand tradesmen). It was common to pass down the family business for a hundredsof years with self respect between Japanese master craftsmen and lots of peoplesucceed the family business will now. Japanese craftsmanship is originated from ``worship to god`` Medieval Japanesebelieved that the thing changes human mind, artistic talent, masterpieces andfaith were connected to sacred power. Therefore, master craftsmen and theirworks were also made by the power of god. In this context, craftsmen wereprotected and treated in socially and nationally. It is that the social treatments and supports in national level and their ownpride and continuous training of techniques and abilities as the main drivingforce to maintain the craftsmanship in Japan. Korea has the sale level ofcompetitive tradition and technique in comparison any other countries. Japanesecraftsmanship study will be a critical data in the protection and maintenance ofKorean traditional and technique
韓國(한국)의 文化(문화) : 한국인의 衣食住(의식주)에 내재된 "열림"의식
정수현 ( Su Hyun Jeong ) 한국사상문화학회 2015 韓國思想과 文化 Vol.78 No.-
한국문화를 표현하는 중심어로서 여백, 여유와 융통성 그리고 다의성을 지닌 ‘열림’이 한국인의 의식주(衣食住)문화에 잠재되어 있다. 평면인 한복은 사람이 입었을 때 비로소 입체가 된다. 입체 재단으로 만드는 서양의 옷은 형태가 고정되어 있지만 한복 치마는 입는 사람의 체형에 따라 다른 옷으로 거듭난다. 이러한 평면 재단 속에 인간에 대한 배려, 경제성 등이 담겨 있다. 단춧구멍은 에누리 없이 꼭 맞는 크기로 정해져 있다. 반면 옷고름은 옷이 크면 바짝 매고, 옷이 작으면 좀 넉넉하게 묶어 조절을 한다. 이렇게 옷고름은 열린 듯 닫혀 있고 닫힌 듯 열려 있는 모습에서 충분히 그 몫을 다한다. 옷고름은 우리나라 사람들의 전통적인 생활양식에서 나타나는 ‘여분’ 혹은 ‘여유’와 통한다. 서양의 가방과 비교해 보면 보자기의 융통성은 극적이다. 내용물이 있을 때나 없을 때나 자기만의 공간을 차지하고 있는 가방과 달리, 보자 기는 폈다가 쌌다가 할 수 있는 다의성(多義性)을 가진다. 즉 물건이 들어 있을 때는 공간을 차지하지만 물건을 꺼냈을 때는 평면으로 돌아가는 ‘있음’과 ‘없음’ 사이를 오고 간다. 서양 문화권의 사람들은 레서피만 있으면 누구나 같은 음식 맛을 낸 다고 생각한다. 그러나 한국의 음식은 아무리 같은 재료를 가지고 요리를 한다고 하더라도 요리하는 사람의 손맛이 음식 맛을 결정한다. 마루는 고정된 하나의 목적을 위한 공간이라기보다는 매개적 기능을 하는 공간이라고 할 수 있다. 외부와 내부를 연결하고, 또한 인간과 신을 이어 주는 또 다른 측면의 매개 공간이 되기도 한다. Openness`` in Korean clothing, food, and house is the key word of Korean culture and means space, margin, and versatility. The Hanbok by freehand cutting can be a three dimensional clothing when it is dressed. Though the dress of western style by draping cutting is fixed, Chima can be flexible in accordance with one``s body type. It can give us comfort and economical profit. The button is fixed on the western clothing. However, Goreum of Hanbok can be adaptable according to the size of clothing. It seems not only to be open but also to be close. It is linked with the space or margin of Korean traditional lifestyle. It focuses on adaptability more than fit, which really values the space or margin. Compared with the western trunk, Bojagi is definitely versatile. The trunk occupies its place regardless of its contents but Bojagi can be versatile. When it contains something, it occupies its place but it can be flat as something is gone. In Western culture, they think that anyone can make the same food and the same taste with the recipe but Koreans believe that it depends on Sonmat in spite of the same stuff and recipe. Maru is not the space only for the fixed purpose but it can be the space for the purpose of intermediation. It is a medium which can relate inside with outside and human with God.
닷넷을 이용한 안정적 서비스를 위한 웹 기반 학습평가시스템 개발
정수현(Su-Hyun Jeong),염창선(Chang-Sun Yum) 한국산업경영시스템학회 2007 한국산업경영시스템학회지 Vol.30 No.4
This study aims to design and implement a learning evaluation system using .NET which is developed by Microsoft. .NET technology supports higher processing speed than ASP technology. The learning evaluation system is based on the web, consists of administrator module, questioner module and student module. The functions of the system, i.e., providing test questions, performing test, and evaluating result of test are achieving on the web in real time. Even when many users use this system, the system is stable and has a speed response time.
정수현(Jeong, Su-Hyun) 동북아시아문화학회 2015 동북아 문화연구 Vol.1 No.45
This study is focused on Jajangmyeon and Dongas in that the research on the acceptance process of foreign food can be an attempt to analyze and comprehend Korean and Japanese culture. Jajangmyeon and Dongas, the staple dishes in Korea and Japan, are studied with historical and cultural respect in order to find out what cultural meanings they have produced in two countries. Jajangmyeon from China can be a Korean national cuisine on the ground that Korean have enjoyed noodles as feast food and fermented soybean paste. In 1960-1970"s, the government once encouraged people to eat more flour based food and that also increased the consumption of Jajangmyeon. Dongas, a kind of pork cutlet, is the product of civilization that Japan government, having forbidden eating meat for 1200 years, promoted deliberately so as to receive western civilization. It resulted from the consistent effort of Japan government, the emperor of Japan, and the educated for developing Japan-tasted meat diet and clearing the resistance of eating meat. ‘Blending;, shown in the acceptance process of Jajangmyeon, is the key word to represent Korean dietary life and culture. Koreans have efficiently blended their traditional elements with alien culture. Jajangmyeon is valuable in that it can show the variety and convergence of Korean culture. ‘Transformation’ of foreign culture is the acceptance process of Dongas. Japanese have persistently transformed a western culture into Japanese type instead of mixing them. Dongas is the evidence that Japanese have received the western culture while they haven"t forgotten their tradition. In conclusion, Jajangmyeon and Dongas can be considered as the representative dish to stand for Korean ‘blending’ and Japanese ‘transformation’ even though they came from different countries.