Andong Sightseeing Sites of Andong
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Vol.9 No.4 WINTER 2016 겨울
겨울 Vol.9 No.4 WINTER 2016 겨울 WINTER 2016 Vol.9 No.4 겨울 WINTER 2016 Vol.9 ISSN 2005-0151 OnOn the the Cover Cover Lovers under the Moon is one of the 30 works found in Hyewon jeonsincheop, an album of paintings by the masterful Sin Yun-bok. It uses delicate brushwork and beautiful colors to portray a romantic mo- ment shared between a man and a wom- an. The poetic line in the center reads, “At the samgyeong hour when the light of the moon grows dim, they only know how they feel,” aptly conveying the heart-felt emo- tions of the lovers. winter Contents 03 04 04 Korean Heritage in Focus Exploration of Korean Heritage 30 Evening Heritage Promenade A Night at a Buddhist Mountain Temple Choi Sunu, Pioneer in Korean Aesthetics Jeongwol Daeboreum, the First Full Moon of the Year Tteok, a Defining Food for Seasonal Festivals 04 10 14 20 24 30 36 42 14 Korean Heritage for the World Cultural Heritage Administration Headlines 48 Sin Yun-bok and His Genre Paintings CHA News Soulful Painting on Ox Horn CHA Events Special Exhibition on the Women Divers of Jeju Korean Heritage in Focus 05 06 Cultural Heritage in the Evening Evening Heritage Promenade The 2016 Evening Heritage Promenade program opened local heritage sites to the public in the evening under seven selected themes: Nighttime Text & Photos by the Promotion Policy Division, Cultural Heritage Administration Views of Cultural Heritage, Night Stroll, History at Night, Paintings at Night, Performance at Night, Evening Snacks, and One Night at a Heritage Site. -
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. -
Decisions Adopted During the 42Nd Session of the World Heritage Committee
World Heritage 42 COM WHC/18/42.COM/18 Manama, 4 July 2018 Original: English UNITED NATIONS EDUCATIONAL, SCIENTIFIC AND CULTURAL ORGANIZATION CONVENTION CONCERNING THE PROTECTION OF THE WORLD CULTURAL AND NATURAL HERITAGE WORLD HERITAGE COMMITTEE Forty-second session Manama, Bahrain 24 June – 4 July 2018 Decisions adopted during the 42nd session of the World Heritage Committee (Manama, 2018) Table of Contents 2. ADMISSION OF OBSERVERS .......................................................................................................... 4 3. ADOPTION OF THE AGENDA AND THE TIMETABLE .................................................................... 4 3A. ADOPTION OF THE AGENDA ........................................................................................................... 4 3B. PROVISIONAL TIMETABLE OF THE 42ND SESSION OF THE WORLD HERITAGE COMMITTEE (MANAMA, 2018) ................................................................................................................................ 4 4. REPORT OF THE RAPPORTEUR OF THE 41ST SESSION OF THE WORLD HERITAGE COMMITTEE (KRAKOW, 2017) ......................................................................................................... 5 5. REPORTS OF THE WORLD HERITAGE CENTRE AND THE ADVISORY BODIES ....................... 5 5A. REPORT OF THE WORLD HERITAGE CENTRE ON ITS ACTIVITIES AND THE IMPLEMENTATION OF THE WORLD HERITAGE COMMITTEE’S DECISIONS ............................................................... 5 5B. REPORTS OF THE ADVISORY BODIES .......................................................................................... -
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. -
Pengembangan Produk Minuman Sikhye Berbasis Bahan Beras Ir-64 (Amilosa Tinggi) Dan Ketan Ciasem (Amilosa Rendah)
PENGEMBANGAN PRODUK MINUMAN SIKHYE BERBASIS BAHAN BERAS IR-64 (AMILOSA TINGGI) DAN KETAN CIASEM (AMILOSA RENDAH) PRODUCT DEVELOPMENT OF SIKHYE BASED ON RAW RICE IR-64 (HIGH AMYLOSE) AND CIASSEM STICKY RICE (LOW AMYLOSE) SKRIPSI Diajukan untuk memenuhi sebagian dari syarat-syarat guna memperoleh gelar Sarjana Teknologi Pangan Oleh: TAN, RICHARD SILVANO HANDOKO 12.70.0068 PROGRAM STUDI TEKNOLOGI PANGAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS KATOLIK SOEGIJAPRANATA SEMARANG 2017 i ii RINGKASAN Beras merupakan salah satu bahan pangan yang penting di dunia karena hampir setengah populasi dunia masih tergantung padanya. Beras setelah diolah dapat dimodifikasi menjadi bermacam-macam produk olahan. Salah satu produk yang dapat dibuat dari beras adalah produk minuman “sikhye”. Sikhye disebut sebagai Dansul atau Gamju merupakan salah satu minuman tradisional Korea yang dimasak dengan beras atau ketan yang telah dikukus dengan air dan dicampur dengan air malt dan kemudian direbus setelah ditambahkan gula dan jahe sebagai tambahan rasa. Tujuan dari penelitian ini adalah mengetahui pengaruh penggunaan bahan baku sikhye berbasis beras amilosa tinggi dan rendah yang ditinjau dari karakteristik sensori, fisik, kimia, dan mikrobiologi sehingga dapat bermanfaat dalam pengembangan produk yang berkontribusi dalam pembuatan minuman fungsional. Penelitian diawali dengan uji pendahuluan pembuatan sikhye, formulasi yang digunakan 100 g tepung barley giling, 100 g beras atau ketan, dan 2000 ml air. Tepung barley dicampur dengan air di dalam baskom dan diremas-remas hingga warna campuran menjadi putih keruh. Kemudian campuran tersebut didiamkan dan ditutupi menggunakan kain saring selama 6 jam dalam suhu ruang agar didapatkan rendaman malt. Tiga puluh menit sebelum waktu perendaman selesai, beras atau ketan diolah dengan cara menambahkan air secukupnya ke dalam panci dan dipanaskan dengan api kecil selama 15-20 menit hingga beras berubah menjadi nasi setengah matang. -
6. Tourism Guide 2010 English Version Combined.Pdf
Contents Introduction section Page 1 Introduction to the Greater Tumen Region Page 2 Highlights Page 4 Practical Information Guide section Page 5 China Page 9 Heilongjiang Page 12 Jilin Page 15 Liaoning Page 17 Inner Mongolia Page 19 Mongolia Page 23 Khentii Page 25 Sükhbaatar Page 27 Dornod Page 30 Ulaan Baatar Page 31 ROK Page 35 Gangwon The GTI Page 38 Gyeongbuk The Greater Tumen Initiative (GTI) is an intergovernmental cooperation Page 41 Ulsan mechanism in Northeast Asia, supported Page 43 Busan by the United Nations Development Programme (UNDP), with a four- country membership: the People’s Page 45 Russia Republic of China, Mongolia, the Republic of Korea and the Russian Federation. Created in 1995, the GTI Page 49 Primorsky Krai has remained a unique platform for Page 53 The Russian Far East promoting economic cooperation and fostering peace, stability and sustainable development in the region. The GTI Page 55 GTI bordering area: DPRK serves as a catalyst for expanding policy dialogue among member states and for strengthening the fundamentals for Page 57 Rajin-Sonbong economic growth. Regional cooperation fostered by the GTI has proven to be an effective way to improve basic infrastructure, ensure energy security, boost tourism development, facilitate trade and investment, and promote environmental sustainability in the region. Introduction to the Greater Tumen Region The Tumen River starts its life over 2,000m above sea level in majestic Tian Chi, a volcanic crater lake surrounded by jagged, snow-dappled peaks. It then proceeds northeast on a gentle, 500km-long journey, one that sees its fish-filled waters pass through three time zones, and brushing against three national borders before emptying into the sea. -
Beopjusa and Magoksa National Treasures: Royal Palaces
K O R E A N HERITAGE 여름 SUMMER 2015 | Vol. 8 No. 2 여름 SUMMER 2015 Vol. 8 No. 2 Vol. ISSN 2005-0151 KOREAN HERITAGE Quarterly Magazine of the Cultural Heritage Administration KOREAN HERITAGE SUMMER 2015 Cover Haenyeo culture, anchored in Jeju Island, is an important part of Korea’s intan- gible heritage. This unique aspect of Jeju culture encompasses a rich trove of tradition handed down to the present, including diving techniques, knowledge about surviving and living in harmony with the oceanic environment, and diverse rituals. Women divers, or haenyeo, have overcome adverse conditions to give birth to a full-fledged female profession, serving as an exemplar of persever- ance and the pioneering spirit of Jeju women. KOREAN HERITAGE is also available on the website (http://English.cha.go.kr) and smart devices. 02 | 03 KOREAN HERITAGE CHA News Vignettes An Everyday Artifact Cooperation for Underwater Excavation Starts in Earnest Hapjukseon, Traditional Korean Fan The Cultural Heritage Administration and the Korean Institute of Ocean Science and Technology Before modern-day electric fans and air conditioners were invented, have completed on-site joint research, through their research arms, the National Research Institute what was there to cool one down in sweltering weather? Korean of Maritime Cultural Heritage and the Korea Research Institute of Ships and Ocean Engineering ancestors of course always had their fans, called buchae, close at (KRISO). The partnership was initiated as an effort to deploy a Korean oceanic robot for excavating hand to gently stir the air and chase the heat away. The word buchae underwater heritage. -
Livin G in K O Re a Gu Id E To
GUIDE LIVING TO KOREA IN Korea Investment Service Center Your key to business success in Korea E.K Manpower Co.,Ltd First In Korea! HR Management Services 2003 LIVING KOREA IN GUIDE TO Executive Recruitment Best Outsourcing Services ▶ Inbound Service Korea Investment Service Center ▶ Outbound Service ▶ Research Staffing Services ▶ Productivity / Quality ▶ Temporary ▶ Full-Time ▶ Clerical or Technical Web Recruiting Services ▶ Online Recruiting Service ▶ http://www.koreajob.co.kr E.K Manpower Co.,Ltd Dongkuk Bldg, 997-8, Daechi-Dong, Gangnam-gu, Seoul #135-280, Korea TEL : 82-2-569-5437 FAX : 82-2-569-2096 http://www.ekmanpower.co.kr http://www.koreajob.co.kr Public Holidays Sun Mon Tue Wed Thu Fri Sat 2003Sun Mon Tue Wed Thu Fri Sat 1 2 3 4 1 January 1 New Year's Day Some Koreans still celebrate New Year's on this official holiday, but most 5 6 7 8 9 10 11 2 3 4 5 6 7 8 Koreans now celebrate New Year's on Seollal, the first day of the lunar 1 12 13 14 15 16 17 18 9 10 11 12 13 14 15 calendar. It is one of the most important holidays in Korea. Family mem- 19 20 21 22 23 24 25 16 17 18 19 20 21 22 bers who live around the country reunite on this day to spend time together. This holiday features family rituals honoring ancestors and var- 26 27 28 29 30 31 23 24 25 26 27 28 ious traditional games. Feasts are held with specially prepared food. -
Corée Du Nord COUNTRY GUIDE
2016 2017 Corée du sud Corée du Nord COUNTRY GUIDE www.petitfute.com Parce que vous êtes unique ... ... vous rêviez d’un guide sur mesure © I love photo_shutterstock.com a vous de jouer ! mon guide sur mesure www.mypetitfute.com 120x205mm_BOD.indd 1 12/05/2016 09:37 EDITION Directeurs de collection et auteurs : Dominique AUZIAS et Jean-Paul LABOURDETTE Auteurs : Barthélémy COURMONT, Bienvenue Antoine Richard, Marion FRECHE, Tristan DE BOURBON-PARME, Jean-Paul LABOURDETTE, Dominique AUZIAS et alter en Corée du Sud ! Directeur Editorial : Stéphan SZEREMETA Responsable Editorial Monde : Patrick MARINGE Bienvenue au pays du matin calme (ou matin frais) ! Ouverte Rédaction Monde : Caroline MICHELOT, depuis peu au tourisme international, la Corée du Sud a consi- Morgane VESLIN, Pierre-Yves SOUCHET, dérablement diversifié ses activités pour se présenter comme Talatah FAVREAU et Hector BARON une destination attractive pour tous les âges, attirant à la fois Rédaction France : François TOURNIE, les amateurs de culture, de sport, de shopping et de sensations Maurane CHEVALIER, Silvia FOLIGNO uniques. Séoul, son immense capitale (où se rassemble la et Bénédicte PETIT moitié de la population) tournée vers l’avenir, contraste avec FABRICATION des paysages naturels magnifiques et des villages préservés Responsable Studio : Sophie LECHERTIER où le temps semble parfois s’être arrêté. Les régions les assistée de Romain AUDREN plus reculées, facilement accessibles grâce à un réseau de Maquette et Montage : Julie BORDES, transports exceptionnel et très accessible, proposent pour Élodie CLAVIER, Sandrine MECKING, Delphine PAGANO et Laurie PILLOIS leur part une plongée dans la Corée traditionnelle. Une cuisine Iconographie et Cartographie : Audrey LALOY raffinée, du shopping pour tous et d’innombrables activités sportives complètent la découverte d’un pays singulier qui WEB ET NUMERIQUE attire chaque année un plus grand nombre de visiteurs. -
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Curr. Top. Lactic Acid Bac. Probio. Vol. 2, No. 1, pp. 34~37(2014) Diversity of Lactic Acid Bacteria in the Korean Traditional Fermented Beverage Shindari, Determined Using a Culture-dependent Method In-Tae Cha1†, Hae-Won Lee1,2†, Hye Seon Song1, Kyung June Yim1, Kil-Nam Kim1, Daekyung Kim1, Seong Woon Roh1,3*, and Young-Do Nam3,4* 1Jeju Center, Korea Basic Science Institute, Jeju 690-756, Korea 2World Institute of Kimchi, Gwangju 503-360, Korea 3University of Science and Technology, Daejeon 305-350, Korea 4Fermentation and Functionality Research Group, Korea Food Research Institute, Sungnam 463-746, Korea Abstract: The fermented food Shindari is a low-alcohol drink that is indigenous to Jeju island, South Korea. In this study, the diversity of lactic acid bacteria (LAB) in Shindari was determined using a culture-dependent method. LAB were culti- vated from Shindari samples using two different LAB culture media. Twenty-seven strains were randomly selected and iden- tified by 16S rRNA gene sequence analysis. The identified LAB strains comprised 6 species within the Enterococcus, Lactobacillus and Pediococcus genera. Five of the species, namely Enterococcus faecium, Lactobacillus fermentum, L. plan- tarum, Pediococcus pentosaceus and P. acidilactici were isolated from MRS medium, while 1 species, L. pentosus, was iso- lated from Rogosa medium. Most of the isolated strains were identified as members of the genus Lactobacillus (78%). This study provides basic microbiological information on the diversity of LAB and provides insight into the ecological roles of LAB in Shindari. Keywords: lactic acid bacteria, indigenous fermented food, Shindari, culture-dependent method The lactic acid bacteria (LAB) are acid-tolerant, low- tural profile of a food item. -
Temple Food Ebook
TEMPLE FOOD PDF, EPUB, EBOOK Janet L. Doane | 208 pages | 03 Apr 2013 | Seed Publishing | 9780964951075 | English | United Kingdom Temple Food PDF Book This is not a place for idle chitchat and boisterous behavior. She has no customers. Flights Vacation Rentals Restaurants Things to do. Temple cuisine forsakes these flavors, as well as the bloat and delirium that are usually associated with the party-down, soju-dizzy, every-dish-comes-at- once mode of Korean feasting. Healthy and Tasty! Is This Your Listing? The Green Monster roll is my favorite. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. New snacks on sale now for a limited time! Murasakino Daitokuji- shitamonzen-cho 53, Kita-ku, Kyoto-shi; , and accepts customers until 6 p. Freebirds World Burrito S. Date of experience: March We have been going to this restaurant since it opened several years ago and were great friends with the owners. It also means a comfortable atmosphere where you can gather with friends, take a break from studying or just hang out and relax. You can try enabling it or visiting the website with a browser that supports Javascript. Whether you want a coffee, some dessert, or a hearty meal, use Uber Eats to order something scrumptious in Temple. At least the light was low. Maximum products to compare. Skip to content. No more stressing over meal time. I sat in one of those low tables on the floor and enjoyed a beautiful traditional Korean dance in the center of the place. Get food delivered. -
Share Your Piece of Paradise with Us MAISAN MOUNTAIN Hit the Trails for Fresh Air, Beautiful Views Pages 12-14
VOLUME 9 NO. 3 JUNE 11 – JUNE 24, 2020 SUBMIT STORIES TO: [email protected] STRIPESKOREA.COM FACEBOOK.COM/STRIPESPACIFIC FREE Share your piece of paradise with us MAISAN MOUNTAIN Hit the trails for fresh air, beautiful views Pages 12-14 Stars and Stripes is asking readers to write about their own piece of paradise. Yes, that means you! Our annual Destination Paradise magazine highlights must-see travel spots across the Pacific — and your bit of paradise could be included in our 2020-21 edition that hits the streets on Pacific bases in September. Submit your story and photos to [email protected] by July 19. We’ll make you famous! Check out our previous Destination Paradise mags Enjoy a blast from the past Pages 8-11 Daegu 2 STRIPES KOREA A STARS AND STRIPES COMMUNITY PUBLICATION 75 YEARS IN THE PACIFIC JUNE 11 − JUNE 24, 2020 Mapo Bridge crosses the Han River in Seoul. Photo by Alexey Komarov, Wikimedia Commons Max D. Lederer Jr. Publisher Lt. Col. Richard E. McClintic Commander Joshua M Lashbrook Chief of Staff Chris Verigan Engagement Director Marie Woods Publishing and Media Design Director Chris Carlson Publishing and Media Design Manager USFK worker helps thwart Eric Lee Advertising and Circulation Manager Enrique “Rick” W. Villanueva Jr. Korea Area Manager suicide attempts on bridge Jinsun Song Operations Manager BY KIM GAMEL, “I just rambled, but at least I got by and waved at crews that responded Kentaro Shimura STARS AND STRIPES their attention for a little bit.” the closed-circuit to a call at 5:48 a.m.