From: the_dojang-owner@hpwsrt.cup.hp.com To: the_dojang-digest@hpwsrt.cup.hp.com Subject: The_Dojang-Digest V8 #673 Reply-To: the_dojang@hpwsrt.cup.hp.com Errors-To: the_dojang-owner@hpwsrt.cup.hp.com Precedence: The_Dojang-Digest Mon, 10 Dec 2001 Vol 08 : Num 673 In this issue: the_dojang: Re: The_Dojang-Digest V8 #668 the_dojang: Korean Cuisine the_dojang: large and still master the_dojang: RE: Weighty Stuff the_dojang: RE: Punishment stuff the_dojang: . ========================================================================= The_Dojang, serving the Internet since June 1994. ~900 members strong! Copyright 1994-2001: Ray Terry and Martial Arts Resource The premier internet discussion forum devoted to the Korean Martial Arts. Replying to this message will NOT unsubscribe you. To unsubscribe, send "unsubscribe the_dojang-digest" (no quotes) in the body (top line, left justified) of a "plain text" e-mail addressed to majordomo@hpwsrt.cup.hp.com. To send e-mail to this list use the_dojang@hpwsrt.cup.hp.com See the Korean Martial Arts (KMA) FAQ and the online search engine for back issues of The_Dojang at http://MartialArtsResource.com Pil Seung! ---------------------------------------------------------------------- From: Neal Konecky Date: Sat, 8 Dec 2001 20:54:04 -0800 (PST) Subject: the_dojang: Re: The_Dojang-Digest V8 #668 Is it necessary to have a body like the late Bruce Lee? Can a person be large and still master the skill without any problems? As to the first question, oh boy, I hope not. At this point, losing more than 10 pounds would involve power tools (chain saw, sawzall, etc.) although by most standards I am "heavy" although my body fat is not out of an acceptable range. But it also goes to your body type. (There are three body types, I think they are ectomorph, endomorph, and mesomorph.) If you are a mesomorph, you will never have a body type like Bruce Lee, nor do I think it prudent to try. It is wiser to identify your strengths and weaknesses and train accordingly. For instance, I am not particularly fast, I work to correct this deficiency. Simultaneously, I work on my strengths because they will serve me best. On the other hand, Sabumnim is quite heavy. He is also very, very fast. I was at a seminar and one session was taught by a 50 year old Master.(I forget if he is 6th or 7th Dan). He also has a bad back and is pulling 50. After his session an orange belt tried to pay the Master a complement by saying that he was "the fastest fat man he has ever seen." Speed does not equate with size although in most cases they are inter-related. I find that even 5 extra pounds slows me down noticeably. Neal Konecky ===== Let every nation know, whether it wishes us well or ill, that we shall pay any price, bear any burden, meet any hardship, support any friend, oppose any foe, to assure the survival and success of liberty. John F. Kennedy (1917-1963) __________________________________________________ Do You Yahoo!? Send your FREE holiday greetings online! http://greetings.yahoo.com ------------------------------ From: Ray Terry Date: Sun, 09 Dec 2001 19:19:26 PST Subject: the_dojang: Korean Cuisine Exhibition of Cookbooks Trace History of Korean Cuisine December 9, 2001 "After the first frost, harvest and wash cabbage. Cut them into two-inch pieces and roast them in a hot pot with oil. Mix them with vinegar, soy sauce, and sugar and boil them again before pouring mustard over them. Put them in a jar and seal them for some time before eating them." Sound familiar? Not really. According to "Sallimgyeongje," a 1715 book on farm economy, this is one recipe for kimchi, one of the most famous Korean side dishes, which has now emerged as an export item. However, tips on roasting and boiling cabbage sound weird to contemporary Koreans who salt raw cabbage when they make kimchi. Furthermore, one of the ingredients - in fact, the key ingredient - is missing: Red pepper gives kimchi its spicy flavor and has made it a most remarkable success story in the ever-competitive culinary world for hundreds of years. An exhibition under way at the National Folk Museum of Korea, on the grounds of Gyeongbok Palace, offers some answers on why today's kimchi is different from that of the 1700s and other data on how traditional foods have been made in the past. Although chili pepper was first imported to Korea in the 1600s, according to "Jibongyuseol," written by the famous Korean scholar, Yi Su-gwang, it was still not popular in the 1700s, which means that citizens of that era had no chance to enjoy the flavor contemporary Koreans think is genuine kimchi. In the early days, kimchi was simply pickled vegetables. From about the 12th century, however, various flavors were used to create its special taste; red pepper didnUt come into use until the 18th century. As red pepper contains capsaicin, which generates the hot taste and aids the preservative function as salt, it is assumed that more red pepper was used in comparison to other spices was to save salt, since that was so rare in those days. "The Exhibition of Ancestral Cookbooks," organized by the Institute of Korean Royal Cuisine, features about 300 recipe books from the 1400s to the present. The exhibition, which will go on through Jan. 7, is the first of its kind, and was organized to mark the 30th anniversary of the institute, which has regularly held exhibitions of food, not cookbooks. Another unique aspect of the show is the joint display of Korean, Chinese and Japanese cookbooks, which gives some explanation of the interactions between the neighboring countries' cuisines. North Korean cookbooks are also on exhibit, as well as data on the dinner prepared by South and North Korean cooks following the summit between President Kim Dae-jung and North Korean Chairman Kim Jong-il, held in Pyongyang in June last year. "Ancestral cookbooks are valuable sources in our efforts to cultivate and nurture our food culture," said Han Mi-jin, one of the instituteUs staff. "The institute has discovered cuisines from those books that could cater to the tastes of contemporary Koreans." Although the show is not spectacular, it might cause elderly women to feel a bit nostalgic because they can see old books like the ones that might have been included in their wedding luggage as they prepared to go off to their husbandUs house when they were just young brides and novices to cooking. "Our ancestors underestimated the importance of cooking, this male-dominated society left few records behind regarding their food culture. Therefore, it's important for us to gather and study what limited records there are available to us," she said. Research on Korea's ancestral cookbooks began about 30 years ago when former Sungkyunkwan University professor Hwang Hye-sung, who realized their cultural value, introduced a series of ancestral culinary books called the "Encyclopedia of Korean Food," another institute staff said. Hwang, 83, is now president of the institute. "While Hwang did an excellent job, the late professor Lee Sung-woo, who was the master of Korean food culture, set up a systemic foundation that was based on the huge amounts of collected sources and data on food culture," he said. Touring the exhibition room, one might miss something important: It might be much more pleasant to enjoy the colorful, odorous festivities of well-prepared cuisine than to merely see the cookbooks. Furthermore, it would be much more amusing to have a chance to taste old-time cuisine, although the organizers said that, despite their wishes, they couldn't do it, as foods go bad easily. ------------------------------ From: Charles Richards Date: Mon, 10 Dec 2001 05:35:15 -0800 (PST) Subject: the_dojang: large and still master And on to topic #2.... - - -> > Is it necessary to have a body like the late Bruce Lee? Can a - - -> > person be large and still master the skill without any - - -> > problems? - ----------------------------------------------------------------------- Yes and No One can master the skills, but speed will always be diminished with increased weight (see Ray's comment). Of course endurance will also typically be diminished. Just prior to my 4th Dan exam (Aug 2000) I dropped 20 pounds. Jumping was higher, endurance better, spin kicks faster, and I felt better (even dropped 2 pants sizes). Most importantly, I can feel less stress on my knees and back (you know the first things to go for us gray beards). And yes I'm still 0 to +3 pounds of that weight over the last 15 months. One of the best measures of healthy weight is Body Mass Index. "A BMI of 19 to 24.9 is considered a healthy weight. A BMI 25 to 29.9 is considered overweight; 30 to 39.9 obese and 40 very obese. A BMI of less than 19.0 is considered unsafe and may indicate malnourishment." To calculate the BMI try this site http://www.whwmag.com/whw_online_bmicalc.asp If you're training aerobically 3 times a week and on the border say BMI 25 to 26 I wouldn't worry about it as the numbers are not for atheletes (denser with more muscle mass). Yours in Jung Do, Charles Richards Moja Kwan TSD __________________________________________________ Do You Yahoo!? Send your FREE holiday greetings online! http://greetings.yahoo.com ------------------------------ From: Bruce.Sims@med.va.gov Date: Mon, 10 Dec 2001 08:40:51 -0600 Subject: the_dojang: RE: Weighty Stuff Dear Ken: "...The whole point of that rambling mess is that weight is going to play a part in your martial arts. You just need to adapt what you do so that it fits your body type. Dont try and be anybody but yourself. Now figuring out what yourself is takes a lot of work. Dont give up on anything you try just because you cant do it the first couple of times you try it. It took me 6 months to learn jumping turning crescent and I was focusing on that kick..." On a related note, I think this would be a good time to mention the relationship between weight gain and aging as it impacts physical performance. I am not exactly sure of the percentages but my understanding is that testoterone in the male drops about 1% a year for each year after 35. The result is that one finds that there is an increasing drop in "pro-activism" as one conducts their affairs. Maybe this is why older sales staff are sometimes characterized as losing their "get-up-and-go" or their "aggressiveness. I don't know. I do know as I get older I seem to find increasing numbers of reasons not to exert myself. On the training floor this might be performing my turning kicks slower, or not as many reps. Around the house it might be farming out various maintanance jobs to the kids, or hiring services to do things like cutting the lawn or cleaning the gutters. The bottomline is that I am simply not burning calories like I used to and that translates into a battle of the bulge that I had never needed to fight before. I wonder sometimes if this is what it is like at 51, I can only imagine what I will be fighting when I get to 61!. Lets face it, weight gain is a self-fullfilling cycle with sendentary living causing weight-gain which encourages more sedentary living. And then there is the problem (?) of being married to a person who prides herself on her ability to cook up a storm at the drop of a hat. By way of solution I have found that WEIGHT WATCHERS has been a great program for me. Its not so much because of the way it limits my intake (it doesn't really). Rather, I find that if I take care of the exercise part, following the enriched mens' schedule guarentees that I will have a full and balanced diet which is my REAL down-fall. As a person in recovery from an addiction to fats and carbohydrates I regularly short my intake of water soluble vitamins and green vegetables. The WW program helps keep me honest here. I had heard some things about the Dr. Adkins high-protein diet being better for people but I have not had any experience with it. If anyone has used that as a maintance or training program I am all ears.... Best Wishes, Bruce ------------------------------ From: Bruce.Sims@med.va.gov Date: Mon, 10 Dec 2001 08:53:31 -0600 Subject: the_dojang: RE: Punishment stuff Dear Dave: "... I did it in a "fun" manner, not hitting hard, just enough to get their attention. Amazing how well they responded to it. After a few taps all I had to do was raise the target and the hands popped up! One of their Dads was observing and he laughed every time I bopped his boy. I think this was a good method for increasing the awareness of where your hands are during training, and I hope it doesn't fall under the "abuse" type of training. My master does ocaasionally carry a bamboo stick around and tap you to help correct posture, foot position, etc... but never hard enough to hurt. Again, it is more of an attention getter than a tool of pain compliance...." If I understand what you are saying, the key word to your approach is "fun." In this way, I hear, you are simply providing a friendly "cue" to the student which gives them a chance to learn to correct themselves. I hope you didn't think this was what I was talking about. Rather, the situations I have heard of are more along the lines of the juk-to as "swagger stick" with corrections made to the offending part of the body or limb which needs adjustment (ie. tap to the back of the knee means it should be bent more; tap to the crown of the elbow means it should be straighter, etc.) While I am at it, let me also go on record that I am not a big fan of using push-ups for punishment. I think that this sends the wrong message about health training and conditioning. Instead I advocate the use of time-out for people who are having a hard time getting with the program giving them time to reflect for a moment on how what they are doing is getting in they way of the class's training. Best Wishes, Bruce ------------------------------ From: Ray Terry Date: Mon, 10 Dec 2001 9:08:38 PST Subject: the_dojang: . ------------------------------ End of The_Dojang-Digest V8 #673 ******************************** It's a great day for Taekwondo! Support the USTU by joining today. US Taekwondo Union, 1 Olympic Plaza, Ste 104C, Colorado Spgs, CO 80909 719-578-4632 FAX 719-578-4642 ustutkd1@aol.com http://www.ustu.org To unsubscribe from the_dojang-digest send the command: unsubscribe the_dojang-digest -or- unsubscribe the_dojang-digest your.old@address in the BODY (top line, left justified) of a "plain text" e-mail addressed to majordomo@hpwsrt.cup.hp.com. Old digest issues are available via ftp://ftp.martialartsresource.com. Copyright 1994-2001: Ray Terry and Martial Arts Resource Standard disclaimers apply. Remember 9-11!