• 한국주거학회:학술대회논문집
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• 한국주거학회 2009년도 추계학술발표대회 논문집
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• pp.49-54
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• 2009

Despite the steady effort of kitchen furniture industry, consumers' complains never seem to decrease. The common storage problem of the houses of different sizes(20 pyeong, 30 pyeong, and 40 pyeong) was the dificiency of storage area and inadequate shelf division. It implies that such dificiency in kitchens is not because of the size of storage area, but because of such a great diversity of kitchenware and lack of studies on these items. The purpose of this research is to provide the checklist of the variety and quantity of stored kitchenware in researched area and easily adopt it to the kitchen furniture design. Studied household in average hold 239 types and about 890 items. The size of residence did not effect the number much. The first step of making the checklist is to categorize items into 9 biggest categories considering the usage of items and in which step of the preparing food the item was used. Second step is to categorize the items into 31 smaller categories reflecting the shape of items, the storage style and the place of storage. Third step is to sort the items into smallest categories by the frequency of use, storage type, and additional capacity of an item. Even when items are sorted into the same higher level of categories, the frequency of use caused storage area to differ. Also, storage style of an item differed according to the storage area. Based on these factors, we listed items in detail and made the checklist.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2009년 춘계학술발표대회 논문집
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• pp.304-309
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• 2009

The purpose of this study is to develop kitchen furniture design for 40-pyung apartment Houses based on stored item of Cooking, Eating and Utility Area. The research data is gotten at a field study of stored items of Cooking, Eating and Utility Area and depth interview. The results of this study were as follows; 1)The kitchen furniture the preparation unit and the sink, the kitchen table, the heating unit and the service table, arranged at the tall storage. 2)The total bulk considered and holding volume ($2.7m^3$) with ground clearance (40%) planned with about $4.21m^3$. 3)Assumed at height and 162cm did a lower part height with 860mm and the upper depth 340mm, did with 700mm where raises. the storage the ceiling which raises will select and considered and with 2200mm did. 4)Arrangement of the kitchen the kitchen form which is an open type (L/DK or L.D.K) arranged many in forms of letter.

• 디자인학연구
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• 제18권4호
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• pp.247-256
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• 2005

본 연구는 노인주거시설 단위주호의 부엌을 대상으로 하여 사용 실태 및 거주자의 요구를 조사한 것이다. 지금까지의 노인주거에 관한 연구를 보면, 포괄적이고 대안적이어서 자세한 차원의 노인주거생활에 대한 연구로는 부족했다. 그러므로 노인에게 적합한 한국형 노인주거의 부엌 계획을 개시하고자 한다. 이에 따라, 우리는 대표적인 노인시설 4곳을 직접 방문하여, 독립적으로 또는 공동으로 시설에 거주하는 65세 이상 건강한 노인을 대상으로 하여 조사가 진행되었다. 4개의 시설에 각각 2단위주호를 방문하여 총 8개의 부엌을 조사 하였고,조사대상자의 단위주호의 공간계획과 부엌가구의 디자인을 살펴보고, 실측하였으며 또한, 조사대상자의 만족과 선호 그리고 부엌사용에 관한 설문조사를 실시하였다. 조사한 결과, 시설에서 제공하는 식사서비스를 이용하는가에 따라 부엌의 이응정도와 사용방법 지 차이를 발견할 수 있었다. 식사서비스를 이용하는 거주자에게는 차나 다과의 준비를 위한 공간만이 필요함을 알 수 있었고 단위주호 내에서 직접 식사를 하는 거주자는 좀 더 큰 수납장과 다용도실이 추가적으로 필요하였다. 안전과 기능적인 측면으로는 잘 디자인되어 있었고, 대체로 세탁기는 부엌 수납장에 빌트인 되어 있었는데 대부분의 거주자들은 이 것에 만족하고 있었다. 본 연구결과 노인의 거주양상과 생활방식의 차이에 관한 연구를 통한 한국형 노인주거시설의 부엌 계획을 위한 기초자료로 활용되어지기를 기대한다.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 1999년도 춘계학술발표대회 논문집
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• pp.53-56
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• 1999

The purpose of this study was to diagnose the characteristics of current use of kitchen and scrutinize what to improve for the future kitchen development. To achieve the purpose, the small group wordshop panel was used. Two groups of 5 housewives per each were employed. For each group, there were a total of 3 consecutive meetings including 2 workshops and 1 field survey in each subject's house. The contents dealt with in the panel were as follows. First, actual condition and problems of using kitchen; second , possible solutions of the problems; third, needs for developing future kitchen. The major results were first, consumers require bigger kitchens to accomodate a variety of family activities ; second, kitchen needed to be more open encouraging family interaction and gave organic relationship to adjacent such as living room and utility room; third, due to korean cooking style, poor ventilation along with wet trash disposal was a serious problem. In addition to these. there revealed many problems which need to be improved and valuable ideas for the improvement.

• 한국주거학회논문집
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• 제21권3호
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• pp.53-65
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• 2010

The purpose of this study is to develop a checklist based on the stored items of cooking, for making a good kitchen furniture reseach. The research candidates are purposive sampled from 30 households of for 40 or 50 pyeong-type apartments in Kangnam, Seoul, The research data are is collected gotten at by a field study of the stored items of cooking, eating and utility area, by an in-depth interview to 30 households, and by a field survey of the department stores, super-markets of home appliances. Studied households in average hold about 890 items, which are classified as 239 sorts. The first step of making the checklist is to categorize items into 9 biggest categories, considering the usage of items and the stage of the preparing the food. when the item was used. Second step of making the checklist is to categorize the items into 31 smaller categories, which reflect the shape of items, the storage style and the place of storage. Third step of making the checklist is to sort the items into smallest categories by the frequency of the usage, storage type, and the additional capacity of the item. Even Although items are sorted into the same level of categories, the frequency of use make a different storage area. Also, the storage style of the items was different according to the storage area. Based on these factors, we suggested a checklist based on the stored items of cooking.

• 한국실내디자인학회논문집
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• 제22호
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• pp.3-15
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• 2000

The purpose of this study is to develop furniture design for the apartment based on the market research of furniture and interior design, and the survey on the design preference of hte apartment residents. The apartment furniture in living rooms, bed rooms and kitchens are designed according to the design concepts of preference image of apartment sizes: that of mid-size apartment(34pyung type) is Natural Modern image, large-size(59pyung type) is Korean Modern image, and extra large-size(81pyung type) is Classic Modern image. The living furniture is designed smaller in order to use the space flexibly, and the built-in furniture of bed rooms is designed simply like the wall of a room to be felt larger, basically. The furniture in kitchen is composed of the storage zone by high cabinets and the display zone by open shelves.

• 한국실내디자인학회논문집
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• 제2호
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• pp.29-39
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• 1994

The purpose of this study was to design rural kitchen furnitures. Thirty seven rural houses were selected for this study. Present and past uses of space for cooling and dining were investigated by a field survey method. The Major findings were that ; 1) Sink, mixing, and range centers should be installed in rural kitchen 2) The depth of working center, 550-600mm was recommended. And working space cold be added by 150mm in depth and 100mm in height. The height of working center, 820mm-850mm was recommended . The minimum width of sink was 900 mm and the optimum one was 1200mm. The optimum width of mixing center and cooking center were 600m respectively 3) In the low ceiling of kitchen or the wooden structure of kitchen, a wall cabinet without upper cupboard was recommended. On the basis of the results, four types of rural kitchen furnitures is proposed.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2002년도 춘계학술발표대회 논문집
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• pp.105-110
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• 2002

This study aims for the research of the local circulation in a kitchen to minimize the kitchen work load and to produce a more efficient kitchen system. This study analized the real behavior and circulation in the kitchen area and this focused on the kitchen of the working women in a dual-income family. Through the analisis, this study raised an idea that the work in the kitchen area is not in sequence, but random while the tradition idea of the kitchen system is arranged by cooking programe. Therefore, this became a reason to increase the kitchen work load ratter than the layout of the kitchen system, the cooking style and menu affected on the more kitchen load. To reduce the kitchen work load, the designeer should shorten the circulation in the kitchen area. And this is possible through the decrease distance between the sink and a kiting zone and through the wide kitchen table which is between the sink and a kiting zone.

• 디자인학연구
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• 제11권
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• pp.72-81
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• 1995

본 연구의 목적은 아파트 공간에 남아 있는 한국의 전통 실내공간 및 구성 요소를 조사해보는 것이다. 이를 위해 관련문헌을 고찰하고 52가구의 아파트를 선정하여 방문에 의한 설문조사와 현장조사를 하였으며 그 결과는 다음과 같다. 첫째, 공간의 배치 및 구성은 현관-거실 및 식당-방-안방의 서양적 평면보다 현관-방-거실 및 식당-안방의 한국전통공간에서 기인한 평면이 선호되었다. 둘째, 공간의 특성은 한국 전통공간의 여러 특성 중 거실-방, 거실-식당, 식당-부엌 사이의 공간 디자인에서 개방성과 폐쇄성을 찾아볼 수 있었다. 셋째, 난방의 종류는 전체 라지에타 방식에서 전체 바닥 난방으로 변화하였다. 또한 공간구성 요 소 중에서 바닥은 온돌마루와 장판이, 벽은 벽지가, 천장은 방에는 평 천장, 거실에는 가운데가 매립된 천장이 선호되었고, 창문은 특히 안방의 경우 전통적 창살 문양을 선호하였다