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The Microbial Diversity of Non-Korean Kimchi As Revealed by Viable Counting and Metataxonomic Sequencing
foods Article The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing Antonietta Maoloni 1, Ilario Ferrocino 2 , Vesna Milanovi´c 1, Luca Cocolin 2 , Maria Rita Corvaglia 2, Donatella Ottaviani 3, Chiara Bartolini 3, Giulia Talevi 3, Luca Belleggia 1, Federica Cardinali 1, Rico Marabini 1, Lucia Aquilanti 1,* and Andrea Osimani 1,* 1 Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy; [email protected] (A.M.); [email protected] (V.M.); [email protected] (L.B.); f.cardinali@staff.univpm.it (F.C.); [email protected] (R.M.) 2 Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Torino, Italy; [email protected] (I.F.); [email protected] (L.C.); [email protected] (M.R.C.) 3 Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Via Cupa di Posatora 3, 60131 Ancona, Italy; [email protected] (D.O.); [email protected] (C.B.); [email protected] (G.T.) * Correspondence: [email protected] (L.A.); [email protected] (A.O.) Received: 14 October 2020; Accepted: 26 October 2020; Published: 29 October 2020 Abstract: Kimchi is recognized worldwide as the flagship food of Korea. To date, most of the currently available microbiological studies on kimchi deal with Korean manufactures. Moreover, there is a lack of knowledge on the occurrence of eumycetes in kimchi. Given these premises, the present study was aimed at investigating the bacterial and fungal dynamics occurring during the natural fermentation of an artisan non-Korean kimchi manufacture. -
Preparing for the Possibility of a North Korean Collapse
CHILDREN AND FAMILIES The RAND Corporation is a nonprofit institution that EDUCATION AND THE ARTS helps improve policy and decisionmaking through ENERGY AND ENVIRONMENT research and analysis. HEALTH AND HEALTH CARE This electronic document was made available from INFRASTRUCTURE AND www.rand.org as a public service of the RAND TRANSPORTATION Corporation. INTERNATIONAL AFFAIRS LAW AND BUSINESS NATIONAL SECURITY Skip all front matter: Jump to Page 16 POPULATION AND AGING PUBLIC SAFETY SCIENCE AND TECHNOLOGY Support RAND Purchase this document TERRORISM AND HOMELAND SECURITY Browse Reports & Bookstore Make a charitable contribution For More Information Visit RAND at www.rand.org Explore the RAND National Security Research Division View document details Limited Electronic Distribution Rights This document and trademark(s) contained herein are protected by law as indicated in a notice appearing later in this work. This electronic representation of RAND intellectual property is provided for non-commercial use only. Unauthorized posting of RAND electronic documents to a non-RAND website is prohibited. RAND electronic documents are protected under copyright law. Permission is required from RAND to reproduce, or reuse in another form, any of our research documents for commercial use. For information on reprint and linking permissions, please see RAND Permissions. This report is part of the RAND Corporation research report series. RAND reports present research findings and objective analysis that address the challenges facing the public and private sectors. All RAND reports undergo rigorous peer review to ensure high standards for re- search quality and objectivity. Preparing for the Possibility of a North Korean Collapse Bruce W. Bennett C O R P O R A T I O N NATIONAL SECURITY RESEARCH DIVISION Preparing for the Possibility of a North Korean Collapse Bruce W. -
Understanding and Making Kimchi
Understanding and Making Kimchi What is kimchi? Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical baechu style, but region, seasonality, and cultural traditions influence the unique types of kimchi. The nutritional value of kimchi varies with ingredients but it is generally low in calories and contains vitamins A, C, and B complex, as well as various phytochemicals and live cultures of • The history of kimchi microorganisms which confer a health benefit to the host. Eating dates back thousands of kimchi can be a healthful way to include more vegetables and years and the original probiotic microorganisms in the diet. name, chimchae, translates to ‘salted How is kimchi made? vegetables.’ Making kimchi requires maintaining a clean environment and good hygiene practices, carefully following all steps, and • The bacterial cultures monitoring temperatures to foster the growth of Weissella needed for fermentation species, Lactobacillus species, and other bacteria contributing to are present on the raw the fermentation process. ingredients, so a ‘starter’ culture is unnecessary. • The process of making kimchi involves brining (salting) the vegetables to draw out the water, which helps in preservation Kimchi Resource Health Benefits of Kimchi and allows the seasonings to penetrate the food over time; the as a Probiotic Food. Park final salt concentration ranges from 2-5%. -
Yun Mi Hwang Phd Thesis
SOUTH KOREAN HISTORICAL DRAMA: GENDER, NATION AND THE HERITAGE INDUSTRY Yun Mi Hwang A Thesis Submitted for the Degree of PhD at the University of St Andrews 2011 Full metadata for this item is available in St Andrews Research Repository at: http://research-repository.st-andrews.ac.uk/ Please use this identifier to cite or link to this item: http://hdl.handle.net/10023/1924 This item is protected by original copyright This item is licensed under a Creative Commons Licence SOUTH KOREAN HISTORICAL DRAMA: GENDER, NATION AND THE HERITAGE INDUSTRY YUN MI HWANG Thesis Submitted to the University of St Andrews for the Degree of PhD in Film Studies 2011 DECLARATIONS I, Yun Mi Hwang, hereby certify that this thesis, which is approximately 80,000 words in length, has been written by me, that it is the record of work carried out by me and that it has not been submitted in any previous application for a higher degree. I was admitted as a research student and as a candidate for the degree of PhD in September 2006; the higher study for which this is a record was carried out in the University of St Andrews between 2006 and 2010. I, Yun Mi Hwang, received assistance in the writing of this thesis in respect of language and grammar, which was provided by R.A.M Wright. Date …17 May 2011.… signature of candidate ……………… I hereby certify that the candidate has fulfilled the conditions of the Resolution and Regulations appropriate for the degree of PhD in the University of St Andrews and that the candidate is qualified to submit this thesis in application for that degree. -
Hallyu: Riding the Korean Wave
#42 June 2019 Hallyu: Riding the #642 Korean Wave Cross Category Trend Report 1 #642 #472 #47 Introduction The wave of Korean culture, known as Hallyu, is sweeping across the Western world. This cross-category report looks at how this huge cultural trend started. It dives into K-Beauty – one of the big manifestations of the trend, and the Themes, Ingredients and Products driving it. And explores how Korean Culture is transcending other categories like Snacking, Beverages and Alcohol. You’ll also discover how we utilise AI and Social data to surface game-changing insights and scientific trend predictions which help brands understand and action what’s most important in their category, both now and in the future. The information in this report is derived from our Skincare, Beverages, Alcohol and Snacking datasets which are built by analysing millions of publicly available digital consumer conversations from sources including: Twitter, Forums, Blogs, News publications and Reviews. This data is up to date to 31st May 2019. To find out more information or how you can access our datasets and products please visit: blackswan.com #332 #1278 2 BLACKSWANDATA / KOREAN TRENDS REPORT 3 Propelling Korean culture onto the global stage #762 #468 The latest statistics show that thanks to K-Pop 14,000 students are learning Korean Social media and the in the US, compared to only explosion of YouTube 163 two decades earlier brought Korean culture onto the global mainstage The South Korean government through the medium of started championing the K-Pop. exportation of its popular culture with tax breaks and financial backing. -
Quantitative Risk Assessment for Korean Style Menu Items: a Case Study on the Exposure Assessment of Saengchae (A Korean Radish Salad)
Japan Journal of Food Engineering, Vol. 9, No. 1, pp. 9-20, Mar. 2008 Recent Progress in Food Science and Engineering Review Quantitative Risk Assessment for Korean Style Menu Items: A Case Study on the Exposure Assessment of Saengchae (A Korean Radish Salad) Seung Ju LEE•õ and Aeri PARK Department of Food Science and Technology, Dongguk University 26, 3-ga, Pil-dong, Chung-gu, Seoul, 100-715, Korea Today, Korean style dishes are being globalized, and with such a trend, it should be ensured that they can be safe from foodborne contamination. In this study, QRA, which is a quantitative technique to predict contamination levels and to perform sensitivity and scenario analyses , was performed in order to achieve better safety management for Korean style menu preparations. First, the hygienic conditions of Korean style dishes were surveyed, showing that these foods would not be safe if managed improperly. Saengchae, which was one of the dishes, proved vulnerable to pathogen contamination, and was selected for the case study. As a result, the hazard factor was determined as Staphylococcus aureus, and the hygienic conditions in the restaurant used for the case study were considered safe from food contamination. Through sensitivity analysis, the CCP in the preparation procedure was determined as the storage step. Through scenario analysis, the CL of the resultant CCP was estimated as a storage temperature lower than 15•Ž , when stored for 3-5 hours. In conclusion, we demonstrated that QRA, known as a versatile solution in quantitative analysis, can be applied successfully to aid conventional HACCP for the safety management of Korean style menu items. -
Analysis of Kimchi, Vegetable and Fruit Consumption Trends Among Korean Adults: Data from the Korea National Health and Nutrition Examination Survey (1998-2012)
Nutrition Research and Practice. 2015 Published online 2015 December 2 ⓒ2015 The Korean Nutrition Society and the Korean Society of Community Nutrition http://e-nrp.org Analysis of Kimchi, vegetable and fruit consumption trends among Korean adults: data from the Korea National Health and Nutrition Examination Survey (1998-2012) Eun-Kyung Kim1*, Yoo-Kyoung Park2*, Ae-Wha Ha3, Eun-Ok Choi4 and Se-Young Ju3§ 1Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea 2Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin 17104 , Korea 3Department of Food Science and Nutrition, Dankook University, 126, Jukjeon-ro, Suji-gu, Yongin 16890, Korea 4World Institute of Kimchi, Gwangju 61755, Korea BACKGROUND/OBJECTIVES: The purpose of this study is to analyze daily kimchi, vegetable and fruit consumption by general characteristics and vegetable and fruit consumption from 1998 to 2012 by the Korean population based on the data of the KNHANES (Korea National Health and Nutrition Examination Survey). SUBJECTS AND METHODS: This study is based on the 1998-2012 KNHNES. Analysis data on 54,700 subjects aged 19 years and older were obtained from health behavior interviews and the 24-hour dietary recall method. RESULTS: Daily kimchi consumption and portion size of kimchi decreased significantly from 1998 to 2012 (adjusted P for trend < 0.0001). Meanwhile, daily consumption of both non-salted vegetable and fruit with and without kimchi did not significantly change between 1998 and 2012. Reduced consumption of kimchi, non-salted vegetable, and fruit was observed for both genders as well as daily meal episodes and cooking locations. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
United Nations Fundamental Principles of Official Statistics
UNITED NATIONS United Nations Fundamental Principles of Official Statistics Implementation Guidelines United Nations Fundamental Principles of Official Statistics Implementation guidelines (Final draft, subject to editing) (January 2015) Table of contents Foreword 3 Introduction 4 PART I: Implementation guidelines for the Fundamental Principles 8 RELEVANCE, IMPARTIALITY AND EQUAL ACCESS 9 PROFESSIONAL STANDARDS, SCIENTIFIC PRINCIPLES, AND PROFESSIONAL ETHICS 22 ACCOUNTABILITY AND TRANSPARENCY 31 PREVENTION OF MISUSE 38 SOURCES OF OFFICIAL STATISTICS 43 CONFIDENTIALITY 51 LEGISLATION 62 NATIONAL COORDINATION 68 USE OF INTERNATIONAL STANDARDS 80 INTERNATIONAL COOPERATION 91 ANNEX 98 Part II: Implementation guidelines on how to ensure independence 99 HOW TO ENSURE INDEPENDENCE 100 UN Fundamental Principles of Official Statistics – Implementation guidelines, 2015 2 Foreword The Fundamental Principles of Official Statistics (FPOS) are a pillar of the Global Statistical System. By enshrining our profound conviction and commitment that offi- cial statistics have to adhere to well-defined professional and scientific standards, they define us as a professional community, reaching across political, economic and cultural borders. They have stood the test of time and remain as relevant today as they were when they were first adopted over twenty years ago. In an appropriate recognition of their significance for all societies, who aspire to shape their own fates in an informed manner, the Fundamental Principles of Official Statistics were adopted on 29 January 2014 at the highest political level as a General Assembly resolution (A/RES/68/261). This is, for us, a moment of great pride, but also of great responsibility and opportunity. In order for the Principles to be more than just a statement of noble intentions, we need to renew our efforts, individually and collectively, to make them the basis of our day-to-day statistical work. -
WEEK 1 & 3 MENU Breakfast Lunch Dinner Snack Options SUN MON
WEEK 1 & 3 MENU Breakfast Lunch Dinner Snack Options (6:30 AM) (12:30 PM) (6 PM) (10 AM and 3 PM) • Spicy Bangus • Left-overs • Left-overs • Atchara • Sliced Fruit • Scrambled Eggs • Mixed Nuts • Banana, pineapple + Malunggay • Granola Bars powder and flax seeds • Raisins SUN • Vitamins • Prunes • Friso Milk (for kids) • Cheese sticks • 1 tsp. of Manuka MGO 250 • Carrot sticks • Cherry Tomato, Rocket Lettuce • Chicken Tinola or Adobo • Carbonara or Tuna Pasta • Popcorn and Parma Salad with balsamic • Monggo Beans (with olives, capers, and • Yakult vinegar, olive oil and orange • Paksiew na Bangus (or tomatoes) • Peanut butter & jelly zest dressing other fish) with eggplant • Garlic Bread Sandwiches • Carrot, mango, orange shake • Buttered vegetables • Banana & Nutella MON • Vitamins • Fruit • Friso Milk (for kids) • Friso Milk (for kids) • Tea (Green, Turmeric, • 1 tsp. of Manuka MGO 250 Morning Boost, etc. - for • Tuyo • Molo Soup • Left-overs adults) • Garlic Brown Rice • Tortang Eggplant • Sliced Tomatoes & Onions • Bangus Back Fillet • Hard-boiled Eggs • Strawberry Banana shake + Malunggay and Flax seeds TUES • Vitamins • Friso Milk (for kids) • 1 tsp. of Manuka MGO 250 • Open-faced egg sandwich with • Burger Steak with Onions • Tomato Basil & Feta Ricotta Cheese, Parmesan and Mushroom Gravy Salad Cheese, fresh chives, Arugula, • Broccoli • Chicken Gyro lemon zest, olive oil, with • Lentil Soup sautéed red and yellow bell • Fruit peppers and hard boiled egg WED • Spinach and Blueberry shake • Vitamins • Friso Milk (for kids) • 1 tsp. of Manuka MGO 250 • Yoghurt with Granola • Left-overs • Shrimp with garlic & olive oil • Bagels • Omelet with ground beef, • Paella onions, tomatoes, and cheese • Beef Salpicao • Apple, orange and lemon shake • Buttered bread with + Chlorophyll powder Tomato puree dipping • Vitamins sauce THURS • Friso Milk (for kids) • 1 tsp. -
Korean Romanization
Checked for validity and accuracy – October 2017 ROMANIZATION OF KOREAN FOR THE DEMOCRATIC PEOPLE’S REPUBLIC OF KOREA McCune-Reischauer System (with minor modifications) BGN/PCGN 1945 Agreement This system for romanizing Korean was devised by G.M. McCune and E.O. Reischauer, and was originally published in the Transactions of the Korea Branch of the Royal Asiatic Society, Volume XXIX, 1939. It has been used by the BGN since 1943, and was later adopted for use by the PCGN. Until 2011 it was used by BGN and PCGN for the romanization of Korean geographical names in Korea as a whole. In 2011 BGN and PCGN approved the use of the Republic of Korea’s national system (created by the ROK’s Ministry of Culture and Tourism in 2000) for the romanization of Korean in the Republic of Korea only. As of 2011, therefore, this McCune-Reischauer system is used by BGN and PCGN only for the romanization of geographical names in the Democratic People’s Republic of Korea. A main characteristic of this system is the attempt to represent approximate Korean pronunciation, while systematically converting the han’gŭl characters to corresponding Roman-script letters. Since Korean pronunciation is often inconsistently represented in han’gŭl, the McCune-Reischauer conversion tables are rather elaborate, and reverse conversion (from Roman-script back to han’gŭl) presents varied difficulties. Since the McCune-Reischauer system was first introduced, there have been a number of orthographical developments in Korean, giving rise to han’gŭl letter combinations not addressed by the original system. These additional graphic environments have been assessed, and are addressed here. -
Jae Kwang Kim Department of Statistics, Iowa State University, Ames, IA, 50011, U.S.A
Jae Kwang Kim Department of Statistics, Iowa State University, Ames, IA, 50011, U.S.A. e-mail: [email protected] EDUCATION 2000 PhD, Iowa State University, Ames, Iowa. Department of Statistics 1993 MS, Seoul National University, Seoul, Korea. Department of Statistics 1991 BS, Seoul National University, Seoul, Korea. Department of Computer Science and Statistics EMPLOYMENT HISTORY Aug. 2012 - present Professor, Iowa State University, U.S.A. Sep. 2016 - Aug. 2018 Professor, KAIST, South Korea (joint appointment with ISU) Sep. 2010 - Aug. 2013 Director, Center for Survey Statistics and Methodology, Iowa State University, U.S.A. Aug. 2008 - Aug. 2012 Associate Professor, Iowa State University, U.S.A. Mar. 2007 - Jul. 2008 Associate Professor, Yonsei University, Korea Mar. 2004 - Feb. 2007 Assistant Professor, Yonsei University, Korea Mar. 2002 - Feb. 2004 Assistant Professor, Hankuk University of FS, Korea Jun. 2000 - Feb. 2002 Senior Statistician, Westat Sep. 1999 - May. 2000 Mathematical Statistician, Bureau of the Census 1995-Aug. 1999 Research Assistant, Statistical Laboratory, Iowa State University 1993 - 1994 Military Service, Korea AWARDS 2016 Ken Foreman lecturer from Australian Bureau of Statistics 2015 Gertude M. Cox Award from Washington Statistical Society and RTI International. 2014 Mid-Career Research Award from College of Liberal Arts and Sciences, Iowa State University. 2013 Brain Pool from Korean-American Scientist and Engineers Association, Korea. 2012 Fellow for American Statistical Association. 2010 ESRC-SSRC Visiting Scholars fund from Economic and Social Research Council, U.K. 2006 Yonsei Research Award from Yonsei University, Korea. 2005-2008 Applied Science Research Grant from The Korean Science Foundation. 2004-2006 Leading Scholar Research Grant from The Korean Research Foundation.