외사시를 동반한 물무뇌증 1예

박채린,김남주,최병세,황정민,Chaerin Park,Nam Ju Kim,Byung Se Choi,Jeong-Min Hwang 대한안과학회 2010 대한안과학회지 Vol.51 No.7

Purpose: To report a large-angle exotropia, limited adduction, epiblepharon, high myopia and no pupillary light reflex in a patient with hydranencephaly. Case summary: A ten-year-old girl with mental retardation presented with exotropia. The patient could fix only with the right eye and was unable to follow with either eye. The Krimsky test revealed 95 prism diopters of exotropia, and adduction was severely limited in both eyes. Pupillary light reflex was absent in both eyes. Cycloplegic refraction showed high myopia in both eyes. Slit lamp examination revealed lower lid epiblepharon and inferior corneal opacity in the right eye. No abnormal findings in the fundus examination were detected. A computed tomogram of the brain showed that the cerebral hemispheres were replaced by a cystic space filled with cerebrospinal fluid, compatible with hydranencephaly. Recession of the lateral rectus muscle and resection of the medial rectus muscle with epiblepharon repair of the lower lid were performed in both eyes. One week postoperatively, the epiblepharon was corrected, and the Krimsky test showed 16 prism diopters of left intermittent exotropia at near. Conclusions: When a combined manifestation of mental retardation, limited adduction, no pupillary light reflex and a large-angle exotropia is present, the possibility of a congenital developmental anomaly of the central nervous system including hydranencephaly should be suspected.

「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.

The Effect of Weight Stress on Weight Control Behavior in Adult Women after Post-COVID-19

박채린,김현경,김다현,한채정 한국비교정부학회 2022 한국비교정부학보 Vol.26 No.3

(Purpose) This research analyzed the effect of the post-COVID-19 weight control stress of female adults on weight control behavior. (Design/methodology/approach) To collect materials for this research, online and offline surveys were conducted for women for 26 days from May 26∼to Jun 20, 2022. Questionnaires were distributed to 488 female adults in their 20s~60s. Excluding 41 respondents who were not sincere in responding to the questionnaire, 447 questionnaires were used for this research. The survey adopted a self-evaluation that each respondent wrote down for each question. (Findings) As a result of examining the differences in post-COVID-19 weight stress depending on the general characteristics of research subjects, differences in post-COVID-19 weight stress depending upon age, weight, and education were significant, while differences depending upon the marital state, occupation, and monthly income were none. As a result of examining the differences in post-COVID-19 dietary control change depending on the general characteristics of research subjects, differences in post-COVID-19 dietary control change depending on age, weight, and education were significant, while differences depending upon the marital state, occupation, and monthly income were none. As a result of examining the differences in post-COVID-19 exercise change depending on the general characteristics of research subjects, the difference in post-COVID-19 exercise change depending on occupation was significant, while differences in post-COVID-19 exercise change depending on age, weight, marital state, education, and monthly income were insignificant at the 5% significance level. As a result of investigating the correlation of post-COVID-19 weight stress with the dietary control change and exercise change, the post-COVID-19 dietary control change and weight stress turned out to have a very high positive correlation, and the post-COVID-19 exercise change and weight stress also turned out to have a significant positive correlation. As a result of investigating the effect of post-COVID-19 weight stress on the dietary control change, the post-COVID-19 weight stress turned out to have a significant effect on the dietary control change. As a result of investigating the effect of post-COVID-19 weight stress on exercise change, it is possible to see that the higher the post-COVID-19 weight stress is, the greater the exercise change is. (Research implications or Originality) This research investigates the weight control stress women feel and their weight control behavior changes (diet, exercise, and weight control) in the changing stream of life due to COVID-19 and examines the relation of the recognition improvement regarding healthy weight and the prolonged pandemic with weight change.

김치 독자성의 근거와 형성 과정에 대한 고찰

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).

설하멱적을 통해서 본 쇠고기 구이 조리법 변화에 대한 역사적 고찰 I - 1950년대 이전의 문헌을 중심으로 -

박채린,권용석,정혜정 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.6

The aim of this research was to analyze changes in a Roasted Beef recipe through Sulhamyukjuk. In order to conduct this study, we investigated ancient and modern culinary literature published until 1950. The main method of research in this study was content analysis. There were 15 pieces of ancient and modern culinary literature used. In addition, the roasted beef recipes totaled 78. Analysis of recipe data published over the last 300 years showed two different types of Roasted Beef recipes: 1) Roasted Skewered Beef and 2) General Roasted Beef. In the case of Roasted type, the method was divided into three steps: 1) Coating of flour porridge after marinade in the source, 2) Three dippings into cold water during Roasting, and 3) Roasting again with Seasoning.

강화 참성단 초례상의 도교적 재구성과 유교적 변용

박채린 동아시아고대학회 2012 동아시아고대학 Vol.0 No.27

마니산 제천행사의 연원은 단군代까지 소급되기도 하나 마니산 제사 상차림의 재현을 문헌에 기반하여 제시하는 것은 고려대 이후의 모습부터 가능하다. 현존 문헌에 등장하는 마니산 참성단 제사에 대한 최초의 기록은 고려 원종 때이다. 고려시대의 참성단 제례는 도교적 초례 형태로 치러졌고 이와 같은 형식은 소격서에서 참성 초례를 관장하던 임진왜란 전까지 이어졌던 것으로 추정되고 있다. 이렇게 마니산 참성단 초례는 조선시대 들어 대다수의 도교적 초제가 철폐되는 가운데서도 살아남았지만 임란 이후 소격서의 철폐로 도교의례 전문 주관부서가 사라지고, 유교적 이념이 더욱 강력해짐에 따라 한번 맥이 끊긴 도교적 초례 형식이 완벽하게 복원되기는 불가능 하였을 것으로 판단된다. 더욱이 숙종 때 기록인 江都誌나 조선후기 왕실 제사 담당 기구의 실무지침을 기록한 태상지와 육전조례의 내용은 마니산 제사가 유교적 정사에 편입되면서 그 설행 방식과 설찬 형식 역시 유교적으로 변용되었을 가능성을 제고하게 한다. 따라서 본 연구는 도교적 초례형태로 지냈던 고려시대 마니산 참성단 초례의 상차림의 형태와, 조선후기이후 유교적으로 변용되었을 마니산 제사 상차림의 형태를 추적해보았다. 고려의 도교초례는 송代 모델을 수용한 것이므로 고려시대 마니산 초례 상차림은 송·원대에 걸쳐 정비된 정통도장에 나타난 초례 상차림의 제물과 크게 다르지 않을 것으로 보인다. 따라서 쌀, 조, 수수 등의 곡류(米)와 새로 난 과일 및 견과류(果), 채소류(蔬), 떡(餅), 포(脯), 차와 탕(茶‧湯), 물(水), 술(酒)을 비롯해 신상(神像), 향, 오색비단 등의 기물이 사용되었을 것으로 판단된다. 도교 초례의 제찬은 그 시대의 조리기술을 유연하게 흡수하고 그 방식을 이용한 음식을 그대로 수용하는 것이 특징이기 때문에 고려~조선시대의 제사의 俗禮的 유풍도 상당히 흡수되었을 것으로 사료된다. 바로 이러한 점 때문에 속례 제사상차림의 필수품으로 여겨졌던 채화(綵花)와 유밀과가 도교적 초례상에도 차려졌을 가능성이 크다. 조선 후기에 들어 마니산 참성단 제사는 유교적 형식으로 변용되었을 것으로 짐작되는데 그 형태에 있어 하나는 時俗을 유연하게 수용한 형태로 왕실의 俗禮와 家家禮에서 보이는 상차림 형식이다. 탕, 과, 주, 과, 포, 병을 기본으로 하되 그릇의 숫자나 조리법은 형식에 얽매이지 않는다. 생곡이 아닌 밥이 올라간다는 것만 제외하면 도교적 초례상에 차렸던 제물의 속성과도 유사하다. 나머지 하나는 조선시대 국가정식 祀典 기준에 충실한 상차림법이다. 17세기이후 마니산은 공식 산천 제사 대상으로서 小祀에 편재되었던 것으로 확인된다. 기우제의 경우처럼 도무속적인 요소와 혼합되어 치러졌을 가능성도 존재하므로 정사에 편재되었다고 해서 상차림이 그 기준에 맞추어졌으리라 단정하기는 어렵다. 다만 상차림 방식이 小祀에 준한 유교적 상차림을 준용하였다면 定期 제사에는 籩·豆 각 8개에 醢와 菹 각 4종을 담아 이행되었을 것으로 볼 수 있다. The history of the sacrificial rite in Mt. Mani is believed to trace back to the Age of Dangun, but the earliest records based on which the table setting for the sacrificial rite in Mt. Mani can be reproduced is literature from the Koryo Dynasty. The first record extant on the sacrificial rite on the Chamseongdan Altar in Mt. Mani is from King Wonjong in the Koryo Dynasty. During the Koryo Dynasty, the rituals on the Chamseongdan Altar were conducted in the form of Taoist Chorae Ritual, and this form is believed to have continued until the Japanese invasion in 1592 when Sogyeokseo (Taoist Office) supervised the Chorae Ritual at the Chamseong Altar. The Chorae Ritual on the Chamseongdan Altar in Mt. Mani survived while most of Taoist rituals were abolished in the Chosun Dynasty, but with the abolition of Sogyeokseo after the war with Japan between 1592‐1599, there was no governmental agency in charge of Taoist rituals and Confucian ideologies were solidified. For this reason, it is considered to have been impossible to restore the original form of Taoist Chorae Ritual completely. Gangdoji recorded in King Sukjong or Taesangji and Yukjeonjorye that recorded practical guidelines for court sacrificial rites in the late Chosun Dynasty suggest the possibility that the sacrificial rite in Mt. Mani might be incorporated as an official Confucian ceremony and its performance and table setting be acculturated into a Confucian form. Thus, the present study traced the form of table setting for the Taoist Chorae Ritual on the Chamseongdan Altar in Mt. Mani during the Koryo Dynasty, and that for the sacrificial rite in Mt. Mani in the late Chosun Dynasty, which is believed to have been acculturated into a Confucian form. The Taoist Chorae Ritual in Koryo was modeled on that in the Sung Dynasty in China. The table setting of the Chorae Ritual in Mt. Mani during the Koryo Dynasty seems not much different from offerings in the table setting of the Chorae Ritual described in Jeongtongdojang established through the Sung and Yuan Dynasties. Accordingly, it is believed to have used grains such as rice, foxtail millet and Indian millet, fresh fruit and nut, vegetable, rick cake, dried fish, tea and stew, water and wine as well as utensils such as deity images and five‐color silk. Because ritual food for the Taoist Chorae Ritual is characterized by the flexible absorbance of cooking methods in those days and the use of food cooked by the method as it was, it is believed to have adopted many of customs in folk sacrificial rites in the Koryo and Chosun Dynasties. For this reason, it is highly likely that flower decoration and oil‐and‐honey pastry, which were considered essential in the table setting of folk sacrificial rites, were also used in the table of the Taoist Chorae Ritual. It is believed that, entering the late Chosun Dynasty, the sacrificial rite on the Chamseongdan Altar in Mt. Mani might be acculturated into a Confucian form, which reflected folk customs in those days flexibly as seen in the table setting of court rituals and common people’s house rituals. The table setting basically included stew, fruit, wine, nut, dried fish and cake, but the number of dishes or cooking methods was not bound by form. Except the fact that cooked rice was used instead of uncooked grain, it was similar by nature to the offerings set on the table of the Taoist Chorae Ritual. Another notable thing is the table setting method faithful to the national ritual code of the Chosun Dynasty. It was found that since the 17th century the sacrificial rite in Mt. Mani was included as one of small‐scale ritual performed in mountains and rivers. Because it is also possible that the ceremony might include Taoist and shamanic elements like a ritual for rain, we cannot say definitely that the table setting followed the guideline. If the table setting observed the guidelines of Confucian table setting for small‐scale rituals, periodical sacrificial rites might be carried out with four byeons (woven vowels for dried food) for four kinds of fermented sea food and four dus (wood vowels for wet food) for four kinds of salted vegetable.

What controls recent changes in the global carbon-climate feedback process?

박채린,정수종 한국기상학회 2022 한국기상학회 학술대회 논문집 Vol.2022 No.10

조지 포크가 경험한 1884년 조선의 음식문화

박채린 한국식생활문화학회 2020 韓國食生活文化學會誌 Vol.35 No.2

This research is the first known to introduce and analyze food-related content among the records left by George Clayton Foulk (1856-1893), a naval attaché dispatched as part of a U.S. delegation to Korea during the Joseon dynasty in the 19th century. Sketches and memos by Foulk provide important clues in understanding the food culture during the late Joseon dynasty. By analyzing the types of foods, table composition, and intervals between serving the nine rounds of food from the rural government office, which Foulk ate during his local trip, he was able to confirm that there was a starter (‘preliminary table’ or ‘hors d’oeuvre’) before the main table and that it was served before the main dish.

베지테리언 음식으로서 한식의 가치와 개념 정립을 위한 제언- 채식주의 운동의 역사적 전개과정을 중심으로 -

박채린 한국식생활문화학회 2022 韓國食生活文化學會誌 Vol.37 No.6

This article defines the characteristics of Korean vegetarianism by tracing the changes in the core motives revealed in thehistorical development of the vegetarian movement that started in the West. We further explore and compare the limitationsof the vegetarian movement conceived in the West with the essential values, ‘How can Korean vegetarian culture gain theupper hand?’. Our results indicate that the sequential changes of the motives inherent to the flow of the modern vegetarianmovement were <religious-philosophy>, <political-society>, and <healthy-nutrition>. This settled the transition from‘vegetarianism as an ideological form’ to ‘vegetarianism as a lifestyle’, making it a more becoming way of life. However,along with the spread of ‘vegetarian lifestyle as a form of life’, commercial vegetarianism, which overshadows the essentialvalue of vegetarianism, continued to flourish due to the modern capitalist industrial system. To curb commercialization, thenecessity arose to establish a new vegetarian diet with a propensity towards an ‘ecological-environmental point of view’. Thus, in order to establish the term and concept of a vegetarian diet for Korean vegetarian characteristics, we propose theformation of a vegetarian term and concept suitable for the Korean vegetarian culture.

조선시대 한시(漢詩)에 나타난 전통음식문화 연구 -김려의 <만선와잉고(萬蟬窩賸藁)> 중 김치 소재 열매채소 시를 중심으로-

박채린 국립민속박물관 2018 민속학연구 Vol.0 No.42

This study aims to summarize fruit vegetables as kimchi materials including eggplants, white gourd, and cucumber among food materials and food-related contents described in Manseonwainggo written by Kim Ryeo (1766-1821). In addition, it is to compare and analyze them with recipes and food-related records described in other cookbooks and documents in the same period. This is for examining the significance and characteristics in terms of food history and cooking history study of the food-related records in the literature works of the late Joseon Dynasty to summarize and contemplate the value of the Chinese poetry in the Joseon Dynasty, shown therein for food study. Furthermore, this study does not provide just description and recipes intented in previous food studies for old literature works, but an expansion of objects, scope and extension of viewpoint for the study by combining natural science with the humanities to present a new methodology for food study in more diverse manner and detail. Previous studies for traditional food culture have focused on recipe description and story telling with old cookbooks because of difficulties in access to the data and interpretation of it. To address these issues, this study describes the Chinese poetry and other records in addition to cookbooks, and conduct multi-dimensional analysis and consideration. The description is for summarizing the Chinese poetry and other records in addition to cookbooks to provide multi-dimensional analysis and consideration to know the overall dietary culture at the time, for example, cultivation and harvesting of materials, food consumption areas and circumstances, folklore factors at the time, feeling and sentiment of people contemporary with authors. This is a scientific study describing food culture about using vegetables in the Joseon Dynasty in records shown in other Chinese poetry and collection thereof than cookbooks. The significance of this study is to suggest and attempt a new method for studying food culture by multi-dimensional examination through combination of methods including details belonging to natural science and humanities areas for food. The results of diverse and multi-dimensional examination described above can be useful for the industry and scientifically. For example, development of traditional food culture contents can enrich the resources useful for reproduction and as historical evidence. As the white watery eggplant was identified as a raw material for seokbakji, it is useful where used for reproduction and exhibition of traditional food. On the contrary, the auxiliary data can be significant as the resources related to food contents with stories by verifying the type of foods mentioned in the poems through cookbooks, farming books and pictures. It is because the Chinese poetry, farming books, cookbooks in text and pictures as image resources can be integrated into the reproduced food. Because the main production area of white gourd seokbakji is mentioned, it can be used as local tourism contents. The information about the village Maeup known well for seokbakji kimchi and white gourd seokbakji based on white watery eggplants in the late Joseon Dynasty was identified, but it is hard to find the information through other cookbooks and farming books. Moreover, it is identified how much the cucumber and the white gourd as various raw materials, for example, Tang(湯), Jeon(煎), and Jeok(炙) in addition to kimchi, was used in the classical scholars’diet. 본 연구는 김려(1766-1821)의 만선와잉고(萬蟬窩賸藁)에 나오는 여러 식재료와 음식 관련내용들 중 김치 재료로 사용 된 열매채소류(果菜類) 가지, 동아, 외를 발췌, 정리한 후 동시대의 조리서 및 기타 문헌들에 나오는 조리법 및 음식 관련 기록들과 비교 분석함으로써 조선 후기 문학작품 속 음식관련 기록들의 음식사적, 조리학적 의미와 특징 등을 살펴보고 이를 통하여 조선시대 한시들이 갖는 음식학적 가치를 찾아 정리 및 고찰 한 것이다. 아울러서, 기존의 고문헌을 대상으로 한 음식 연구 방법들이 지니고 있었던 단순한 자료의 정리 및 조리법 탐색이라는 한계를 벗어나 자연과학과 인문학의 융복합적 차원에서의 연구대상 및 범위의 확장과 관점의 확대를 통해 좀 더 깊이 있고 다양하며 세밀하게 음식학을 연구하는 새로운 방법론도 제시하였다. 기존의 전통시대 음식문화 연구들은 자료의 접근과 해석의 어려움으로 인해 고조리서 중심의 조리법 정리와 스토리 기술 등에 치중되었던 한계가 있었다. 이러한 문제의 극복을 위하여 본 연구에서는 재료의 재배와 확보. 취식 장소와 상황, 당대의 민속적 요소 등은 물론 작자와 동시대 사람들의 느낌과 감상 등 당시의 식생활문화 전체의 맥락을 파악하고자 조리서 외에 한시와 기타의 기록물들을 찾아 정리하고 다차원적인 분석과 고찰을 실시하였다. 조리서가 아닌 한시와 문집의 기록을 통해 조선시대 채소류의 이용과 관련 된 음식문화를 정리한 학술연구 작업인 것이다. 이 연구가 지닌 의의는 음식의 자연과학적 영역과 인문학적 영역에 속하는 내용은 물론 연구방법론의 융합을 통한 다차원적 연구라는 새로운 음식문화 연구방법론을 제시하고 시도했다는 점이다. 이렇게 다양한 영역 다차원적인 연구의 결과물들은 학문적으로는 물론 산업적으로도 매우 유용하게 활용 될 수 있다. 예를 들면 전통 식생활문화 콘텐츠 개발 시 재현과 고증에 활용할 수 있는 자원이 더 풍부해 질 수 있는데, 가지의 경우 흰색물가지가 섞박지의 식재료였다는 사실을확인함에 따라 전통음식 재현과 전시 활용 시 유용하며, 반대로 詩에 언급된 음식이 어떤 형태였는지 조리서나 농서, 그림 등을 통해 검증함으로써 보조 자료들 자체가 풍부한 스토리를 지닌 음식콘텐츠 자원으로 의미를 지니게 된다. 텍스트로서 한시와 농서, 조리서, 그리고 이미지 자원으로는 그림과 재현 음식이 접목될 수 있기 때문이다. 동아섞박지의 경우 명산지가 언급되어 있어지역 관광콘텐츠로 활용가치도 있다 본 연구를 통해 조리서와 농서를 통해서는 파악하기 어려웠던 조선후기 흰색의 물가지를 주원료로 한 섞박지김치, 동아섞박지로 이름나 있던 마읍(馬邑)이라는 고장에 대한 정보를 확인할 수 있었다. 더불어 김치 외에 탕, 전, 적 등 다양한 조리재료로 활용되었던 동아와 오이가 선비들의 식생활에서 어떤 비중을 차지하고 있었는지 정황도 파악할 수있었다.