• Applied Biological Chemistry
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• 제31권3호
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• pp.284-291
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• 1988

국내외산 녹차 15종에 대한 이화학적 특성과 기호도를 조사하고 이들 사이의 상관관계를 구명하여 녹차의 품질영향인자를 검토하였다. 녹차의 이화학적 특성치중 탄닌, 카페인, 유리아미노함량산은 국산녹차가 외국산 녹차보다 높은 경향이었으나 클로로필함량은 일본산 녹차가 가장 높았다. 침출액의 색깔에 대한 기호도는 일본산 녹차가 가장 우수하였고 맛에 대한 기호도는 국산 볶은차가 가장 우수하였다. 이화학적 분석치와 관능평점과의 관계를 중회귀분석한 결과, 녹차의 종합적 품질에 영향을 미치는 인자는 녹차중의 카페인, 클로로필 b, 총유리아미노산함량 및 침출액의 L값 이었으며 이들 특성치에 의하여 산출한 회귀방정식은 녹차의 기호도를 89%의 신뢰도를 가지고 설명할 수 있었다.

• 패션비즈니스
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• 제22권1호
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• pp.82-99
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• 2018

The purpose of this study is to examine the characteristics that appeared in the fashion and colors of exotic tastes used by Renoir with a view to re-evaluating his-attitude towards exotic tastes. The methods used in this study were literature research and analysis of visual data from Renoir's works. The results of the study are as follows. Renoir's exotic tastes originated from the material perspective appearing in the fashions and accessories of Algeria, Orient, Spain, and Japan. Parisienne Odalisque Lise in Harem-style, Jeanne Samari in parisienne fashion holding a Japanese fan, and Gabriel in oriental fashion were portrayed as major muses. The Algerian style consisted of white, yellow or red veils, thobes, loose pants worn in Haik, and burnous. The Oriental-style was composed of harem pants, turbans, hair accessories, ornate zouave jackets, and oriental ornaments. The Spanish-style showed gay ornaments, fitted red or yellow matador costume, red bandannas, black hats, and red dresses, plus Spanish guitars. The Japanese-style consisted of kimonos, accessories such as fans, and backgrounds with interior articles such as vases, wall picture frames, and folding screens. The exotic fashion colors were red, yellow and white. Renoir expressed the works with his delicate skills and sense of craftsmanship, and he even added creative design portrayals sometimes. He selected fashions and accessories of exotic tastes as objects and expressed the objects with materials and colors reflecting regional characteristics as such, he can be regarded as an artist wed to who fashions of exotic tastes.

• 동아시아식생활학회지
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• 제23권5호
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• pp.533-545
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• 2013

A type of Korean traditional cookies, yackwa is composed of ingredients which serve as good medicine to people. Further, it has a priceless value and possibility to be a healthy functional dessert. For this study, we developed variable yackwa, containing red-ginseng powder and green tea powder, in order to target the foreign market as well as to investigate the perception and preference of yackwa. The test sample for the control group, yackwa is made of flour, sugar, baking powder, sesame oil and alcohol. For the experimental group, yackwa contains red-ginseng and green tea powder (3, 6, 9, 12%). The investigation period was May 14th, 2013 and the total number of participants was 100. The investigation applied a consumer survey method by filling out a questionnaire while tasting 9 kinds of yackwa samples. They were used for frequency, one-way ANOVA and Pearson's correlation analysis with SPSS 19.0. In the yackwa perception survey, the result indicated that 52.0% of the customers replied 'Do not know well' and 'Do not know at all' which conveys that the perception of yackwa is very low. In contrast, the perception of the red-ginseng and green tea which are functional ingredients is high and the customers tend to prefer the taste and flavor of green tea than red-ginseng. And they prefer the yackwa containing 3% of red-ginseng and green tea powder compared to other ratio contents in the overall preference, color, taste, flavor, odor, degree of greasiness and texture. When people who have a higher perception of yackwa, they tended to prefer the color of red-ginseng yackwa and dislike the color of green tea yackwa. And the more people prefer the taste of green tea, the higher in overall preference, color, taste, flavor, and odor preference.

• 자연과학논문집
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• 제7권
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• pp.121-131
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• 1995

오리엔탈리즘은 20세기 초에 스타일의 변화에서 시작되었다. 현대성은 역사적 개념이전의 거대한 변화의 흐름을 통해 이해될 수 있다. 서양에 있어 스타일의 변화는 동양적, 이국적 취미를 가진 예술가에 의해 시작되었다. 이것은 외형적으로 일본, 모로코, 북아프리카에 대한 외형의 재현이었다. 20세기 양식의 흐름은 표현주의, 큐비즘, 쉬르 뤼얼리즘, 팝아트로 이어진다. 그러나 오리엔탈리즘은 후에 원시주의로 보여지는 에그조티즘 이후 20세기 변화의 원천이 되었다. 현대복식에서는 신체의식을 변화시킨 뽈 뿌와레의 작품과 관련지어 본다. 그는 이브 생 로랑, 샤넬, 발렌시아가와 같은 이미지 창조자였다. 당시 러시아 발레, 야수파, 생생한 색상은 일련의 현대복식의 배경이 되었다. 부드럽고 유연한 신체, 비치는 스타킹, 미나레 튜닉, 터번 등은 오리엔탈 이미지의 시작이었다. 현대복식과 현대 조형은 역사적 개념이전에 미적 기초의 변화에서 비롯된 것이다.

• 동아시아식생활학회지
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• 제23권3호
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• pp.265-272
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• 2013

In order to globalize Korean foods successfully, it is necessary to understand foreigners' attitudes about ethnic foods and how foreigners perceive Korean foods. It would be valuable to survey the degree of interest from foreigners when purchasing Korean foods. Thus, a survey was performed on the most common tourists in Korea, the Japanese, Chinese and Americans. 313 respondents completed the survey on ethnic foods (16 questions), purchasing intention of Korean foods (3 questions), and socio-demographic conditions (9 questions). Factor analysis and reliability analysis were conducted to identify the indicators of attitudes toward ethnic foods. Correlation analysis was conducted to confirm the relation between attitudes toward ethnic foods and Korean food purchasing intention. From the results of factor analysis, 5 factors emerged from the 13 out of 16 questions; and were labeled new food seekers, ethnic food seekers, familiarity seekers, new taste seekers and challenge seekers. Items were analyzed to determine the differences according to nationality by using the ANOVA, and it showed that Americans have the highest Korean food purchasing intentions. The regression analysis indicated that attitude factors on ethnic foods, new foods and new taste seekers are strongly related to Korean food purchase intentions.

• 한국식생활문화학회지
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• 제36권3호
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• pp.274-283
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• 2021

What is the origin of kimchi and what changes did it go through to become the kimchi of today? Also, what makes kimchi different from other pickled vegetables such as Chinese paochai, Japanese tsukemono, and Western pickles, and sauerkraut, and what is the identity of kimchi? This study is the result of thought on these fundamental questions about kimchi which is the only pickled vegetable distributed around the world that uses a fermented and ripened animal seasoning called jeotgal (salted marine life) to dramatically improve its umami taste and nutritional value, thereby securing its uniqueness. Kimchi has further evolved into a unique and high-quality pickled vegetable through the use of its specialized seasoning, adopting a composite fermentation mechanism and absorbing new ingredients such as red pepper. It is expected that this paper will invigorate the discussion on the firm establishment of the identity of kimchi and the future direction that it may take.

• 한국식품영양학회지
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• 제27권3호
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• pp.421-426
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• 2014

The objective of this study is to propose an export strategy due to an analysis of USA and Japan consumer's perception and willingness-to-pay for flower tea. For that, we conducted a survey on the consumer's perception on flower tea compared with leaf tea such as green tea. We also analyzed the willingness to purchase and pay for it. The reasons of drinking of flower tea for USA consumer are 'flavor'-followed by 'taste', and for Japanese consumer 'relaxation'-followed by 'flavor' in order. Both of them consider 'quality', 'safety'- and 'origin' in order when they purchase flower tea. USA consumers have a willingness-to-pay of about 8.3% and Japanese consumers have a willingness-to-pay of about 29.1%. Based on those results, it is necessary to differentiate the process and marketing strategies for the export of flower tea.

• 한국식생활문화학회지
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• 제11권1호
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• pp.13-21
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• 1996

To find out the reference data of the school food service system, I serveyed four primary schools in Seoul, Korea and Nara, Japan respectively. The school children and their parents of whom arbitrary selected two classes among each primary school, were taken the questionaire about the present school food service system and their favorate food. The results were as follows; 1) 74.8% of Korean and Japanese children, and 92.5% of their parents were in favor of school food service. 2) Korean childrin wanted more amount of food and less salty taste. 3) Korean and Japanese children and their parents believed that the school food service system correct children's unbalanced diet. 4) Korean children wished more kinds of foods, western-styled cooking and that the food would be served in warm state. 5) Korean parents wanted that school food service system should be natural and better quality food material, and teacher should educate good eating habit. 6) Korean school children prefer yogurt, cuttle-fish, chicken, bean-curd, tomato, orange, dried laver, sweet potato, pine-mushroom in each food group. In conclusion, school food service system should be enough to meet children's good nutrition status, and the menu would be selected with consideration of children's preference and Korean traditional diet habit. Good table manner and eating all kinds of foods should be targht by school food service system as well as preparing good quality of food.

• 영어영문학
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• 제64권2호
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• pp.273-298
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• 2018

This paper, postulating that Lowell's Imagism is not some "Amygism" that wobbles with "emotional slither," "mushy technique" and "general floppiness" as Pound once mocked, but another kind of poetic discourse that deserves the fullest re-consideration, goes back to the very scene where Pound left for Vorticism, condescendingly allowing Lowell and her supporters to use the name "Imagism" for three years. There, it tries to illuminate how Lowell, making the most of the opportunity given to her, picked up what Pound had left behind, grafted it on the soil of America, and finally fulfilled her literary passion to awaken the common reading public to the taste for poetry reading. For the purpose, it looks into her critical reviews in Tendencies in Modern American Poetry, and stresses her creative critical efforts to re-address Pound's principles of "Imagisme." In particular, given the limit of space, it focuses only on the second principle of her Imagism and examines the modernity of her concepts of "a cadence," "suggestion," and "the real poem beyond." Then it reads "Patterns" in the context of Japanese poetry and Noh drama and analyzes the poetic patterns that Lowell made through a creative adaptation of Japanese aesthetics for Imagist poetics. In doing so, this paper aims to provide reasonable evidences to evaluate the modernity of Lowell's Imagist ars poetica and to consider her a truly serious Imagist poet worthy of a place in the history of American poetic modernism.

• 패션비즈니스
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• 제26권3호
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• pp.138-154
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• 2022

The purpose of this study is to identify the characteristics of domestic American casual fashion trends using big data text mining analysis. 108,524 posts and 2,038,999 extracted keywords from Naver and Daum related to American casual fashion in the past 5 years were collected and refined by the Textom program, and frequency analysis, word cloud, N-gram, centrality analysis, and CONCOR analysis were performed. The frequency analysis, 'vintage', 'style', 'daily look', 'coordination', 'workwear', 'men's wear' appeared as the main keywords. The main nationality of the representative brands was Japanese, followed by American, Korean, and others. As a result of the CONCOR analysis, four clusters were derived: "general American casual trend", "vintage taste", "direct sales mania", and "American styling". This study results showed that Japanese American casual clothes are influenced by American casual clothes, and American casual fashion in Korea, which has been reinterpreted, is completed with various coordination and creative styles such as workwear, street, military, classic, etc., focusing on items and brands. Looks were worn and shared on social networks, and the existence of an active consumer group and market potential to obtain genuine products, ranging from second-hand transactions for limited edition vintages to individual transactions were also confirmed. The significance of this study is that it presented the characteristics of American casual fashion trends academically based on online text data that the public actually uses because it has been spread by the public.