• Korean Association of Arts Management
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• no.56
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• pp.145-188
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• 2020

This study starts from an experience-oriented perspective that raises the need to examine the individual's cultural consumption experience with qualitative approach. In particular, this study aims to analyze in-depth the journey of the performance experience by connecting with offline-based social relationships as well as online-based informative and communicative behaviors. For this, in-depth interviews were conducted with 15 teams (30 people) by setting up two people as research units, and self-recorded data using the mobile application were collected. Results showed that social media and online communication play an important role before and after the performance in amplifying the performance experience and the consumer's taste developments. This study also found that relational aspects of the performance experience by identifying the significance of the partners and the existence of the cultural taste leader. For each result, there was a difference among audience proficiency: enthusiastic, interested, and indifferent audiences. Based on these results, we suggest that the performance experience should not be limited to the performance itself, but should be understood in a comprehensive manner before and after the performance, and that the consumption of the performance takes place in a social relationship, not in an individual's own experience only.

• Journal of the Institute of Electronics and Information Engineers
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• v.52 no.9
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• pp.141-146
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• 2015

Recently, people are consuming more fermented food for its health benefits. When we think of fermented food, skate comes to mind. However, there are different preferences depending on the degree of fermentation. Thus, if there is a system that shows the degree of the fermentation on skate, people can eat according to their taste. This paper proposes a design of skate fermentation monitoring system for consumer taste using the smart RFID tag. The proposed system consists of the RFID tag, $NH_3$ sensor, reader, and server. In order to confirm the usefulness of the proposed system, we performed experiments on the skate fermentation. The proposed monitoring system can show the skate fermentation at 4 grades: None, Low, Medium, and Strong. With the smart RFID tag, we successfully estimated the skate fermentation.