수기 : 잃어버린 동생

차경희 어린이재단 (구 한국복지재단) 1966 동광 Vol.10 No.2

문화다양성을 위한 수업 프로그램 설계의 예들

차경희 한국열린교육학회 2013 한국열린교육학회 학술대회 논문집 Vol.2013 No.2

한국음식의 고명 연구

차경희,김민영 한국식생활문화학회 2019 한국식생활문화학회학술대회논문집 Vol.2019 No.05

『屠門大嚼』을 통해 본 조선중기 지역별 산출 식품과 향토음식

차경희 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.4

Regional foods is influenced by weather, local and social environment etc. The purpose of this study was to understand that regional foods in the middle of Chosun Dynasty through Domundaejac. Some of representative dishes of the Hansung and Kyonggi-do Area is duck(rice cake) of seasonally celebrated days, hangua(korea confectionary) and rice wine. Typical foods in Chungchong-do Area is included persimmon, jujube, watermelon and wax gourd. Some of the well-known food in Kangwon-do Area is pear, bangpungchuk(gruel), sukebyung(rice cake), woongjijunggua(korea confectionary) and sanat-kimchi(picked mustard leaves and stem) that is seemed characteristics of mountainous section. Some of the famous dishes in Cholla-do Area is backsanja(korea confectionary), tea, chuksun kimchi(bamboo shoot pickle), citrus fruits and ear shell. Kyongsan-do Area ia famous persimmon, bamboo fruit, dasik(korea confectionary) and yakban(glutinous rice cake). Hwanghae-do Area is famed pear and choshi as assumed the eatly form of gochujang(thick soypaste mixed with red pepper). Rpresentative dishes are deljjuk(blue berry), herring, sangat-kimchi(picked mustard leaves and sterm) in Hamgyong-do Area and daemandu(big dumpling) in Pyongan-do Area. The coast area is famous for using lots of sea food. Fresh seafood is consumed raw, and clams, fish and seaweed are liberally added to soups and other dishes. The East coast is catched salmon, flatfish, codfish, sandfish and mackerel The West coast is catched yellow corvenia, lobster, tiny shrimp and large-eyed herring. The South coast is catched sea mussel, codfish and laver.

과업 중심 교수법을 활용한 유아 영어 읽기⋅쓰기 활동 사례 연구

차경희,김지영 학습자중심교과교육학회 2023 학습자중심교과교육연구 Vol.23 No.10

목적 본 연구는 과업 중심 영어 수업이 어떻게 유아들에게 적용되는지와 의사소통 능력 중 읽기와 쓰기, 그리고 영어 흥미도에 어떠한 영향을 주는지를 살펴보고자 하였다. 방법 경기도 용인시에 위치한 C 국제학교 7세반 10명 유아를 대상으로 4주간 주 2회씩 8회차 과업 중심 영어수업을 진행하였다. 과업은 케냐의 어린이들에게 선물과 영어로 편지 쓰기였으며, 과업 시작 전과 후에 연구자와 1:1로 사전 사후 테스트가 진행되었다. 또한 연구자가 수업한 7세반의 담임교사들인, 한국어 교사와 영어교사를 대상으로 과업 중심 수업 전⋅후에 반구조화 면담도 진행하였다. 결과 수업 전과 후에 시행한 사전/사후 테스트 결과, 유아들의 읽기와 쓰기는 유지되거나 향상된 것으로 나타났다. 수업 영상 전사자료와 교사의 인터뷰를 자료 분석 결과, 유아들은 영어에 관한 관심을 과업 시작부터 과업이 마무리되는 단계까지 유지해 나가는것을 보여주었으며, 외국 문화에 관한 관심과 흥미도 증가하는 것으로 나타났다. 결론 기존의 연구는 대부분 초등학생 위주로 의사소통 기능 중 말하기와 듣기에 초점을 맞추었다. 그러나 본 연구는 유아를 대상으로진행된 과업 중심 영어수업이 유아의 영어 읽기와 쓰기 발달에 어떠한 영향을 미치는가에 연구의 초점을 두었다는 데에 그 의미가 있다.

노가재공댁 「Jusikbangmun (주식방문)」과 이본(異本)의 내용 비교 분석

차경희,Cha, Gyung-Hee 한국식생활문화학회 2016 韓國食生活文化學會誌 Vol.31 No.4

This study aimed to compare and analyze two respective versions of Jusikbangmun: Nogajae's and National Library of Korea. Types and composition of recipes, archives, classification of names and contents, techniques, tools, and measurement were analyzed. Nogajae's, owned by the Yuwagong family, has established sources while the writer and its publication year are unknown. The other version from the National Library of Korea, on the other hand, has a clear publication year (February, Year Jeongmi) while writer is unclear. In terms of its archive, Nogajae's is twice the size as that of the National Library of Korea, which is the same percentage (85.42%) as that from Nogajae's. However, six types of liquor have been written in its 2 books, respectively, and no overlaps occurred. Considering the Korean alphabet, Nogajae's was published earlier. Nogajae's and the one from the National Library of Korea have 104 kinds of foods (118 times) and 50 kinds of foods (51 times), respectively.

미용종사자의 긍정심리가 직무만족에 미치는 영향 연구

차경희,조현진,서예지,박은준 한국미용학회 2019 한국미용학회지 Vol.25 No.6

The beauty service industry relies heavily on the human resources of its members due to its nature, an artistic profession conducted by a person's senses, and the issue of workers' job satisfaction has recently emerged as an even more important part. The study sought to increase workers' job satisfaction. This study used questionnaire to collect data and use SPSS 22.0. To see the effects between each variable, a regression analysis was used to determine the effects of the variable. As a result, single women aged under 20 years old and 30 years old had the highest response rate, with a college degree, a working-level official, and an average monthly income of less than 3 million won, more than 2 million won.She also said her beauty career is less than four years old. In addition, affirmative psychology was derived by three factors: self-efficiency, optimism and resilience, while task satisfaction was derived from organizational relationships, wage and welfare, and satisfying the work system. Looking at the impact of positive psychology on job satisfaction, the self-efficiency of positive psychology has the greatest impact on job satisfaction. Therefore, efforts will be needed in Salon, such as creating an environment where employees can freely express their opinions and giving them time to develop themselves so that their self-efficiency can increase.

『朝鮮の特産』으로 보는 일제강점기 식생활 관련 특산물 현황

차경희 동아시아식생활학회 2018 동아시아식생활학회 학술발표대회논문집 Vol.2018 No.10

노가재공댁「Jusikbangmun (주식방문)」과 이본(異異)의 내용 비교 분석

차경희 한국식생활문화학회 2016 韓國食生活文化學會誌 Vol.31 No.4

This study aimed to compare and analyze two respective versions of Jusikbangmun: Nogajae’s and National Library of Korea. Types and composition of recipes, archives, classification of names and contents, techniques, tools, and measurement were analyzed. Nogajae’s, owned by the Yuwagong family, has established sources while the writer and its publication year are unknown. The other version from the National Library of Korea, on the other hand, has a clear publication year (February, Year Jeongmi) while writer is unclear. In terms of its archive, Nogajae’s is twice the size as that of the National Library of Korea, which is the same percentage (85.42%) as that from Nogajae’s. However, six types of liquor have been written in its 2 books, respectively, and no overlaps occurred. Considering the Korean alphabet, Nogajae’s was published earlier. Nogajae’s and the one from the National Library of Korea have 104 kinds of foods (118 times) and 50 kinds of foods (51 times), respectively.

『林園經濟志』 속의 조선후기 飮食

차경희 진단학회 2009 진단학보 Vol.- No.108

Late Chosun Dynasty, Production technique of development as agriculture and the fishing industry, Japanese war(壬辰倭亂) and foreign trade caused by social change. Consequently introduction of foreign crops made Korean traditional food development based on various agriculture and cuisines. limwongyungjeji(林園經濟志) is recorded as the best and the greatest book of Korean food culture. Jeongjoji(鼎俎志), One of the chapters in this book about foods, explain cuisine by citing 245 of Korean, chinese and Japanese documents and making clear on its sources. Therefore, we can assume through Seoyugu(徐有榘) between the Chosun dynasty food culture and other foreign food culture trade. According to Jeongjoji(鼎俎志), Sikgamchwalyo(食鑑撮要) describes feature of food ingredient and its usage of 240 kinds. Chwiryujiryu(炊溜之類), Jeonohjiryu(煎熬之類), Gumyeonjiryu(糗麵之類), Eumcheongjiryu(飮淸之類), Gwajeongjiryu(菓叮之類), Gyoyeojiryu(咬茹之類) and Halpaengjiryu(割烹之類) is recorded the eating and drinking of 480 kinds, alcoholic drinks of 160 kinds in Onbaejiryu(溫倍之類), making method of different kinds soy sauce and vinegar in Miryojiryu(味料之類) and season foods of 60 kinds in Jeolsikjiryu(節食之類). 조선 후기는 농업과 어업의 생산 기술발달, 倭亂과 開港 등의 사회적 변화로 인한 외래작물의 도입 등으로 다양한 農水産物과 調理法을 이용한 한국 전통음식의 기틀을 다지며 변화 발전하였다. 『林園經濟志』는 우리나라 음식문화의 연구에서 현존하는 最高이자 最多의 내용이 기록된 서적이다. 그 중 飮食에 대한 분야가 기록된 「鼎俎志」는 245여 권의 한국·중국·일본문헌을 引用하면서 그 出處를 명확히 밝히고, 당시 조선의 실정에 맞는 방법을 상세히 설명하였다. 그러므로 조선 후기를 살았던 저자 徐有榘를 통해 우리는 조선시대 음식문화와 이웃나라와의 음식문화의 교류를 짐작할 수 있었다. 「鼎俎志」 食鑑撮要에서는 240여 종의 식재료의 특성과 그에 따른 쓰임이 설명되어 있었다. 炊溜之類·煎熬之類·糗麵之類·飮淸之類·菓叮之類·咬茹之類·割烹之類에는 480여종의 主·副食類와 떡 및 과자, 음료가 기록되어 있었다. 醞醅之類에는 160여종의 술이 기록되어 있었다. 味料之類에는 110여종의 양념과 누룩, 엿기름 만드는 법는 법이 있어 조리에 기초가 되는 양념류의 준비와 발효제의 제법을 중요시하였음을 알 수 있었다. 節食之類에 60여종의 時節食이 기록되어 있었다. 특히 醞醅之類에 기록된 藥酒로 활용된 다양한 술의 종류와 味料之類의 醬과 食醋 담그기에서 당시가 한국 傳統飮食文化의 全盛期였음을 짐작할 수 있게 하였다.