• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.573-582
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• 1997

The purpose of this study is to establish the one serving size of Korean Processed Food. Defining the one serving size is very important for nutrition labeling and foodservice operation, because the one serving size is used to set up a proper portion by each foodservice operation. The basic data of 200 items were collected through three methods. Searching many cookbooks, exploring the commercial and noncommercial foodservices -6 industrial foodservices, 100 nationwide elementary school foodservice recipes analysis, and 3 hospital foodservice systems as the samples - moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes of processed foods showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by three research methods were presented item by item. The results obtained were: 1. The Korean Processed Foods were dried and sugar adding and soused foods, and many of them used the natual processing methods. 2. There were wide varieties in the classification of main dishes, but many of them were cereals, noodles, and sugar products. One serving size of noodles were around $50{\sim}100\;g$, cereals were $20{\sim}40\;g$, which means the one serving size can be differenciated by the food usage. 3. According to the Food classification of side dishes, many of them were as following; natural dried foods, processed fish products, salted or sugar added foods, seasoned foods and sugar products. Moreover the Types of cooking in side dishes were almost culinary vegetables, teas, health foods and condiments, and soused fish products. 4. About desserts, they were almost teas and sugars, and the Types of cooking were teas, health foods and seasonings. 5. We can conclude that almost Korean Processed foods used the drying and soused processing methods for long-time preservation, but it can make the higher content of any special elements, such as sodium or carbohydrates.

• Korean Institute of Interior Design Journal
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• v.14 no.5 s.52
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• pp.98-105
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• 2005

Through advanced computer technology, our physical environment became a flexible and liquid space that is a multi-functional space structure, hetero-alliance, formless, interactivity. We attempt to interpretate Deleuze's Other geometry as a space designer. Hence first, the aim of this study is to define the meaning of the Other and Other geometry. Second, to extract keywords out of the Other geometry to analyze the work. Third, to analyze the work using the space formative languages(blob, blurring, distortion, folding, layering, lightness, nesting, repetition, shear, transparency, twisting, unfolding, warping, waving, and weaving). The 13 works were selected which have been issued after year 2000 with the focus on liquid space studies. The methods of this study are literature research and contents analysis. The results of the analysis were as follows. First, the source is the Other who is a hidden potentials in the surrounding environment, and this source has the capability of making it part of reality anytime. Other geometry means it is a theory that is comprised of various lines that with the kind of experiences that one has in life. Second, the key words that were extracted from the theory of Deleuze's Other geometry were of (1)hetero-alliance(reflected in a sculptured shape or a fluid abstract form), (2)dis-form(by speculating the user's movements, and combining space elements with external forces), (3)interactivity (information was exchanged real time between the user and his environment where the space took on a sensory institution). Finally, after studying the works using the space formative languages, we found that blob, warping, waving were used externally, and repetition, warping and waving for mostly used internally.

• The Research Journal of the Costume Culture
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• v.12 no.3
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• pp.392-406
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• 2004

The purpose of this study is to recognize of the size conditions of ready to wear skirts and analyze the patterns of them so that some educational patterns can be complemented. For this purpose, the investigation of the size conditions was focused on the body sizes and products sizes of the care labels. The patterns of them produced through CAD have been classified into 24 items for the effective and practical analysis. Thus, 9 brands were selected and the basic skirts marketed in 2002 spring were analyzed. The results were as follows. 1. Designs of the backs of the basic skirts produced by 9 brands have the similar designs with two darts. Regarding the designs of the front, 6 brands of them have the designs with no darts, 3 of them have the one with two darts. Designs of waists are composed of low waists and round belts. 2. Regarding the waist circumference as the basic composing elements of skirts, 55.6% of the patterns have the composition of the styles with larger front than the back but 33.3% of them have the same front as back. As to the hips, 77.8% of them have the composition of the patterns with larger back than the front. As for the comparison of waist lines, 55.6% of them have lower front lines than the back lines. 3. Regarding darts placement, it was moved to the side lines from the middle of 1/2 of waist lines, dart intake was 1.8-2.4㎝, the length of the front darts was 7.8-9.5㎝, and the length of the back darts 8.4-11.1㎝ 4. The results of wearing-tests by the sensory evaluation, it showed that almost all the items of the results were satisfactory.

• Korean Institute of Interior Design Journal
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• v.19 no.3
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• pp.77-85
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• 2010

The Therme Vals is a hotel and spa which combines a complete sensory experience designed by Peter Zumthor. This study aims to find emotional design approaches of the Therme Vals through references, observation from site visit, interview and discussion related to this topic. This space was designed for visitors to luxuriate and rediscover the ancient benefits of bathing. The combinations of light and shade, open and enclosed spaces and linear elements make for a highly sensuous and restorative experience. The study observed the emotional design characteristics of the Therme Vals through space approach, aesthetic and experiential sides. For space approach side, emotional experience in gradual process to approach the space was mentioned, for aesthetic side, mystical combination of light, stone and water was observed, for experiential side, 5 senses experience and space programing for adjusting the density of the space were observed. This study found that the spa has the quality of spiritual, soul-touching delight like religious experience. The fascination for the mystic qualities of a world of stone within the mountain, for darkness and light, for light reflections on the water or in the steam saturated air, pleasure in the unique acoustics of the bubbling water in a world of stone, the ritual of bathing-all these notions were explained in Peter Zumthor's construction details. In the result of the interview and discussion, people love the space and praised it highly for the emotional design regardless of space experience, age, sex or ethnicity. Emotional design approaches based on human nature, materiality, and memory of the places is more powerful than other emotional design ideas with technical devices, special themes, digital effects, vivid colors and shapes.

• Korean Institute of Interior Design Journal
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• v.22 no.5
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• pp.11-21
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• 2013

The development of modern industry and the production of new materials of architecture have recognized as an important aspect. This study intended to discuss about the meaning of main elements of the architecture materials, its implications for properties, and, highlighted meaning of the properties of modern interior design. The purpose of this study is to analyze the case studies of Place and Physical materials of synaesthesia of modern architecture as well as modern architecture is not only concentrated in the visual aspect but also the larger ramifications of sensory. Synesthesia in architectural space can be called experiential existence that built in the space of human perception and based on the human emotion that targeted by physical architectural space. Accordingly, these case studies are to consider about how the materials being passed by any effect in a modern interior space presented, In order to find the essential meaning in modern interior space, this studies focused on Swiss architect Peter Zumthor's cases. Following analyze of Peter Zumthor's place of architectural space and materials, this study structured by the six kinds of synesthesia characters. First, time and remember to infer changes, Second, traditional and regional ingredients involve the substitution of one empirical space, Third, non-materiality through the neutralization, Fourth, auditory memory through the embodiment of everydayness, Fifth, trail through the sense of smell for the presence, Sixth, the relationship of natural and industrial products. Peter Zumthor's characteristics of these works are result of factors on the synesthetic relationship with the human response to architecture, the five senses, memories, experiences, and temperature. Also it is a synesthetic result of all human emotion to clarify of the architecture materials and non-material mediums by which light by a compound.

• Journal of the Korean Society of Clothing and Textiles
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• v.39 no.2
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• pp.233-246
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• 2015

Focus on Digital Fashion Image, the conceptual framework for the thesis is established from Virtuality in Digital Art. Formative characteristics and aesthetic characteristics were studied by classifying the Digital Fashion Image applied and expressed by digital media and technology. A detective research method was used for a case study. A literature study for case-by-case data was analyzed with focus on the works expressing fashion that utilized digital media and technology since the 2000s. Through this study, the Digital revolution has created the socio-cultural impact of a Virtual representation to implement technology and fashion culture that finds ways to take advantage of the image shown in a Digital Fashion Media by understanding Virtuality. The results are as follows. First, it was a re-formation of the fashion culture through the experience of virtuality with mental zone parameters between the media 'Mediation Code'. Reflect the reality of the virtual environment as represented by a cultural image of fashion brands and fashion that reset the team relationship and formed a Homo Ludens cultural code. Second, 'Interactive Exchange' acts on the exchange interaction between the method of digital technology, the human and the machine as well as the technical interoperability of network elements and techniques. This exchange is applied to fashion images that express emotion. Forming personalized fashion items and the user interactively storage that expresses the interactive exchange to forward the identity of the emotional fashion by a change in the message delivery system fashion. Third, the emphasis on intuitive artistic expression 'Synesthesia Immersion' induces a sense of immersion and excitement through the fusion of the interconnected. Enhance a visual image in fashion sensory representation and maximize a tactile and visual virtual reality involvement.

• Journal of the Korea Fashion and Costume Design Association
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• v.14 no.4
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• pp.63-72
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• 2012

In this study, Characteristics of colors on Chinese traditional costume in Tang, Song, Yuan, Ming, and Qing Dynasty were compared. And general colors of Chinese traditional costume and the viewpoint of them were considered. The purpose of this study were to apt colors of Chinese traditional costumes to the sensory appetite of modern people for new things, and make the recreation inspired by new senses be applied into the fashion industry effectively. The results were as followed : Firstly, colors distribution of 5 dynasties were different. In the Tang, R(red) was highest, YR(yellow red) and Y(yellow) followed. In the Song, YR was highest, Y and R followed and PB(purple blue) was increased, In the Yuan, R, YR, PB, B were concentrated at low rates, and other colors were increased, In the Ming, Y, R and B were concentrated at low rates orderly, and other colors were increased, In the Qing, PB was highest and Y, R, YR, B, P(purple) were increased. Secondly, tons distribution of 5 dynasties were different. In the Tang, L(light) was highest, P(pale) and Lgr(light grayish) followed. In the Song, P(pale) was highest, Lgr, Gr(grayish) and Dl(dull) followed In the Yuan, Dp(deep) was highest, P and Lgr followed, and other tones were increased, In the Ming, S(strong) was highest, DI and V(vivid) followed. Thirdly, The general colors of 5 dynasty were R, YR, Y, B, PB colors with vivid, deep and light tones. Forth, the viewpoint of color on Chinese traditional costume was based on the Yin-Yang and the Five Elements theory. Based on results of this study, the successive researches will be carried out about the unique colors of each nation and application traditional colors to modern fashion industry in order to the unique cultural sense.

• Journal of the Korean Institute of Educational Facilities
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• v.27 no.3
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• pp.3-14
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• 2020

The purpose of this study is to discuss the planning direction of educational spaces to support children's healthy and creative learning based on bio_philic theory. This study analyzed the characteristics of the application of biophilic patterns in children's education space through case analysis. The conclusion of this study is summarized as follows. As a result of the analysis of children's classroom space, the pattern of 'A(Visual connection with nature), F(Dynamic & Diffuse Light), K(Prospect)' shows high application rate, but the pattern of 'C(Non-Rhythmic Sensory Stimuli), G(Connection with Natural Systems), I(Material Connection with Nature)' shows low application rate. In particular, there is a lack of connection with patterns such as hearing, smell, touch, taste stimulation and water experience, and curiosity through exploration of nature about 'B(Non-visual connection with nature), E(Presence of Water), N(Risk/Peril)' changes in nature and ecosystem. In the corridor and rest space, the pattern of 'A(Visual connection with nature), D(Thermal & Airflow Variability), F(Dynamic & Diffuse Light), G(Connection with Natural Systems), K(Prospect)' shows high application rate, but 'B(Non-visual connection with nature)' shows low application rate. In addition, the application of patterns related to the stimulation of curiosity through direct exploration of nature and the exploration of the patterns of 'E(Presence of Water), N(Risk/Peril)' is insufficient. Therefore, in the case of classroom spaces, the active use of nature as it is should be considered within the scope that does not cause visual confusion, and it should provide an area that can be experienced through the five senses. And corridors and rest spaces should be designed to introduce more active natural elements as spaces to recover stress caused by learning. In other words, the characteristics of children's education facilities need to be connected between classroom space, corridor, rest space and external space. This study is meaningful in that it analyzes and derives the application characteristics of 'biophilic design' which affects the 'Attention Restoration' of children's educational spaces through foreign cases.

• English & American cultural studies
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• v.9 no.1
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• pp.113-139
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• 2009

Such is an elective affinity between literary studies and psychoanalysis that the latter sometime serves as a form of literary pedagogy. The affinity mainly consists in their shared concern for language. The signification of language in psychoanalysis is much similar to that of literature. Many of psychoanalytic terms and theoretical tenets bear witness to its dependence clinically on speech phenomena and theoretically on language in general. It is most true of Sigmund Freud, for whom the unconscious is in effect the linguistic unconscious. The Freudian unconscious, compressing and displacing through images and ideas, works as a text for psychoanalysis, which approach has not only paved one of the ways to poststructuralist anti-essentialism but with which literary studies also feel uncanny familiarity. Freudian psychoanalysis, starting empirically from clinical observations, discovers that words exist independent of meanings in the form of things in the unconscious system. Out of the various sensory elements of a word-thing, in psychoanalytic terms, the auditory is central. Now with the auditory imagination cultivated in the clinic, Freud figures out compression and displacement as the chief unconscious works, of which my main argument is that they are based phonetically on heteronym and homonym associations respectively. Compression and displacement work to be masks, which excites Freud's sense of challenge: his is a kind of poststructuralist approach, in the sense that the closed interrelatedness of words without external referents determines the signification in a given situation. But the works of compression and displacement, viewed in auditory terms rather than mapped on to metaphor and metonymy, can provide a new insight for a literary reading of Freud. Pursuing Freud's auditory imagination is not only an attempt to read his writing as literary text rather than for theoretical discussion, but also an experiment with the possibility of literary reading of a theoretical text in the age of after-theory.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.179-186
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• 2006

To investigate the production of yogurt added with desalted bamboo shoots, the component analysis was conducted. Desalted bamboo shoots contained 82.59 % of moisture, 4.56 % of protein, 0.52 % of lipid, 0.50 % of ash and 11.72 % of total dietary fiber. The main mineral elements were Ca, P, S, Na, Mg and K. Yogurt base fermented with 0.005 % ABT-5 starter inoculum at $40\;^{\circ}C$ for 13 hr. For the preparation of bamboo shoots yogurt, various sugaring bamboo shoots were added to the yogurt base. Results of sensory evaluation of the yogurt containing bamboo shoots indicated that color, odor, taste, flesh size, flesh amount, mouth feel, and overall acceptability of the 15 %(w/v) bamboo shoots dicing $(5{\times}5{\times}5\;mm)$ showed higher preference than others. When bamboo shoot yogurt was kept at $4\;^{\circ}C$ for 15 days, pH, titratable acidity, viable counts of lactic acid bacteria and Bifidobacterium bifidum of yogurt were not changed.