근대시기 영산강 유역(담양군과 화순군) 면직물 생산 문화의 특징 - 섬진강 유역의 구례군과의 비교를 중심으로 -

최승연 ( Seung Yeun Choi ) 복식문화학회 2016 服飾文化硏究 Vol.24 No.4

This study investigated the characteristics of cotton production of Damyang-gun & Hwasun-gun, Yeongsan River compared with that of Gurye-gun, Seomjingang River in modern times. To do this, research method was both literature and fieldwork research, results were as follows. First, as for cotton fiber cultivation in Damyang-gun & Hwasun-gun, Chinese cotton (在來綿) has been cultivated during Japanese Colonial era unlike Gurye-gun. Especially, Yellow cotton (黃綿) has been cultivated in Hwasungun. Second, as for spinning in Damyang-gun, Hwasun-gun and Gurye-gun, some of cotton spinning process have been gradually changed to mechanization by market shop equipped with mechanized cotton gin and cotton whipping tool since Japanese colonial era. Third, the loom types also, like spinning tools, have been changed from the traditional Korean back-strap loom to the treadle loom in Damyang-gun, Hwasungun and Gurye-gun. Chemical dyeing with chemical dyestuff also has been done since Japanese Colonial era. Fourth, since the 1970s, the outputs of cotton production have been reduced in both Damyang-gun & Hwasun-gun. For Damyang-gun, this has been connected with bamboo craft since the Joseon Dynasty period. So, Damyang-gun has more concentrated on bamboo craft than cotton production. For Hwasun-gun, since Japanese Colonial era, sericulture has been very important. So, Hwasun-gun also has more concentrated on sericulture than cotton production. The main reason to discontinue cotton production in Damyang-gun, Hwasun-gun and Gurye-gun was related to the local choice like economic added value.

담양군 기본계획에 관한 고찰

안종헌 ( An Jong-hun ) 한국지역사회발전학회(구 한국지역사회개발학회) 2016 地域社會開發硏究 Vol.41 No.1

담양군은 2020년 담양군 기본계획을 2007년에 수립하였는데 그 내용에는 계획의 기조에서 도시의 미래상과 목표를 설정하고, 공간계획에서 생활권계획, 토지이용계획, 교통·물류·정보·통신계획, 주거계획을 수립하고, 경제·사회·환경·재정계획에서 산업, 문화, 경관에 관한 내용을 포함시켜 담양군의 장기적인 발전 방향을 모색하였다. 담양군 기본계획이 수립되고 9년이 경과한 시점에서 기본계획은 계획대로 시행되는가를 파악하고, 기본계획에서 제시한 목표와 지표와 담양통계연보에서 발표한 각종 자료들을 비교함으로써 기본계획의 성과를 분석하고, 향후 기본계획의 수정 및 재수립할 경우에 기초적 자료를 제안하고자 한다. Damyang county set up the 2020 Dam Yang-Gun Master Plan which suggests goals and index of the plan, and includes population planning, land use planning, transportation planning, housing projects, economic and social planning. The purpose of this paper is to investigates Damyang Master Plan, and to analyse the relation of actual conditions and goals of master plan. In the first chapter, the purpose and method of this paper are studied. In the second chapter of this paper, contents of the Damyang Master Plan are reviewed. In the third and fourth chapter, this paper analyses the relation of the real conditions and population, housing projects of master plan. In the fifth chapter, parking lot, educational institution, welfare facilities, public garden are analysed. In the last chapter, conclusion of this paper are suggested.

분수계에 의한 음식문화권 연구 - 담양군과 화순군을 대상으로 -

조정규 한국문화역사지리학회 2023 문화 역사 지리 Vol.35 No.2

The purpose of this study is to investigate the formation and transformation of food culture in the region according to the watershed of Damyang-gun and Hwasun-gun, which are local governments of Jeollanam-do where the watershed of Yeongsan River and Seomjin River appears together. Since the natural environment in this area is similar, the difference in food consumption was not significantly different depending on the basin system because the ingredients produced were similar. The food that exerts the influence of the food culture area in this area is skate and spice jepi. Skate is widely consumed in the Yeongsan River basin system, and jepi is consumed in the Seomjin River water system. These two foods are expanding their consumption area based on the unique taste of the food itself. Skate was the representative food of the Yeongsan River basin system, but now it has established itself as a representative food of Jeollanam-do, and jepi is consumed only in the Seomjin River basin. In Damyang-gun and Hwasun-gun, the watershed influenced the setting of food culture, but now the food culture area by the watershed is undergoing many changes due to the development of transportation, migration of local residents, and socio-cultural changes.

담양군 시설딸기 6차 산업화에 관한 생산자들의 견해

이철규(Cheol Gyu Lee),서범석(Beom Seok Seo),김영자(Young Ja Kim),박창규(Chang Kyu Park),조자용(Ja Yong Cho) 한국농어촌관광학회 2021 농어촌관광연구 Vol.24 No.2

This study was conducted to investigate the opinions of sixty seven strawberry producers in Damyang-gun, and to gain the data on the development of policy for the 6th industrialization of strawberry under structure. 90.91% of strawberry-producing farms said that administrative support was needed to promote exports. In order to revitalize the exports of strawberry fruits, they responded that the support of packaging and logistics costs(34.18%), export-only strawberry varieties(27.85%), and promotion of export-specialized companies(17.72%) were needed first. 60.71% of the respondents said that the 6th industrialization of greenhouse strawberry were necessary. For the 6th industrialization of strawberry industry, it was necessary to diversify consumption and sales outlets(43.37%), to enhance the quality of many production for fruits(26.51%), and to develop the recipes of the processed products(21.69%). Only 19.73% of the respondents were satisfied with the administrative support from Damyang-gun related to greenhouse strawberry. The administrative support most urgently desired by farmers were the improvement of greenhouse facility(40.48%) and the distribution and support of cultivation technology(19.05%). It was necessary to strengthen the support of local governments to foster the industry of greenhouse strawberry for securing the competitiveness of strawberry cultivation(22.32%), expansion of production base(21.88%), expansion of distribution facilities and improvement of distribution system(19.20%). Therefore, it was confirmed that the administrative agency needed an administration that reflects the opinions of producers for the development of greenhouse strawberry in Damyang-gun.

관광자원 측면에서 담양 대숲 김치에 관한 지역민의 의식 연구

조자용(Ja Yong Cho),송채은(Chae Eun Song),허북구(Buk Gu Heo) 한국농어촌관광학회 2021 농어촌관광연구 Vol.24 No.1

담양의 전통자원인 대나무와 대나무숲 김치의 개발 및 관광자원으로서의 활용측면에서 50대 이상 102명(담양군 거주자 91명, 군외 거주자 11명)을 대상으로 조사를 실시하였다. 김치 제조와 보관 시에 대나무를 활용한 경험은 70.58%였다. 과거에 김치 제조시 대나무 줄기나 댓잎을 사용한 것을 본 경험이 있다는 응답자 비율은 78.4%였다. 김칫독을 대나무 아래에 묻었던 시기는 1961-1970년 55.6%, 1960년 이전은 22.2%, 1971-1990년과 1991-2010년은 각각 11.1% 순이었다. 김치 제조 시 대나무 줄기나 잎을 사용해 제조한 김치의 식용경험이 있다는 응답자 수는 22명(27.50%)이었다. 대숲김치의 식용결과 맛에 대한 평가는 ‘맛이 좋다’와 ‘매우 좋다’라는 응답자 비율이 각각 50.0%, 36.36%로 높게 나타났다. 대숲에서 숙성시킨 묵은지를 담양군의 관광상품으로 개발 여부에 관해 조사한 결과 찬성과 매우 찬성은 각각 32.4%, 21.6%를 나타냈으며, 보통이다는 27.5%, 반대는 9.8%를 나타냈다. 결론적으로 담양 대숲김치는 과거에 이용되었던 전통이 있었으며, 관광상품으로서의 개발 가치가 높다라는 인식을 가진 사람들이 많았다. 따라서 담양 대숲 김치를 관광상품으로 개발하면 지역사회에 도움이 될 것으로 판단된다. We conducted a survey considering target of one hundred and two respondents over 50s or older, ninety one residents in Damyang-gun and eleven outsiders. We have also examined into the development possibility of bamboo kimchi as a tourism resources. 70.58% respondents had an experience related to kimchi ripening after adding bamboo stems or leaves in the upper part of kimchi jar. The last time when kimchi jars were buried under bamboo forest was in 1961-1970 by 55.6%, before 1960 by 22.2%, and both in 1971-1990 and 1991-2010 by 11.1%, respectively. Twenty two respondents answered that they had an experience in eating bamboo kimchi manufactured stored after adding bamboo stems or leaves in the upper part of kimchi jar by 27.50%. The taste of kimchi stored in the bamboo grove were evaluated as ‘good’ and ‘very good’ by 50.0% and 36.36%. For the use of bamboo kimchi as a tourism product in Damyang-gun, 32.4% of the respondents answered over good. Therefore, the development of bamboo kimchi in Damyang-gun as a tourism resources and product would be helpful in the promotion of the local community.

담양 대숲 숙성 무김치의 품질에 관한 관능 평가 연구

조자용(Ja Yong Cho),김영자(Young Ja Kim) 한국농어촌관광학회 2021 농어촌관광연구 Vol.24 No.2

This study was conducted to develop the food and tourism specialties in Damyang-gun using the resources of bamboo grove. Overall sensual quality in terms of preference, appearance, smell, sourness, texture of radish kimchi by keeping method was evaluated at 14 and 28 days after storage. Those in their 20s, 30s and 40s said that the overall preference for radish kimchi was good, which was stored at underground or ground of bamboo grove for 14 days. People in their 20s to 50s responded that appearance, smell, texture of radish kimchi were good when it was stored in the underground of bamboo grove after adding bamboo leaves. The texture of radish kimchi were assessed to be excellent which stored in a low-temperature over all age groups. In the case of radish kimchi stored for 28 days, that stored in the upper part of bamboo forest was estimated as the highest from the entire age group. Overall preference of radish kimchi stored for 28 days were shown good except for the smell. It was confirmed that the overall preference of radish kimchi stored using the resources of bamboo forest would be high, enabling the characterization of kimchi in Damyang-gun.

담양 음식 관광 자원용 대숲 김치의 숙성 조건이 유산균과 균총에 미치는 영향

정은하(Eun Ha Jeong),오서린(Seo Rin Oh),허북구(Buk Gu Heo),조자용(Ja Yong Cho) 한국농어촌관광학회 2022 농어촌관광연구 Vol.25 No.1

담양 음식 관광용 대숲 김치의 숙성 조건이 유기산과 유리당에 미치는 영향

오서린(Seo Rin Oh),정은하(Eun Ha Jeong),허북구(Buk Gu Heo),조자용(Ja Yong Cho) 한국농어촌관광학회 2022 농어촌관광연구 Vol.25 No.1