• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.119-124
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• 1994

The kitchen utensils, a part of dietary life, are tableware and everything needed for cooking, storing foods, arranging and housekeeping. This study has been made on the classification in comparison with utility regarding both the shape and the quality of material. The classifications by the quality of material were ceramicware, woodenware, metalware and stoneware. he classifications by the utility were utensils for cooking, utensils for storing and keeping, utensils for arranging, utensils for grinding and utensils for special use. At the stage of migrating and gathering provisions they needed only simple utensils, but by cultivating, fixing their residence and producing crops they prepared and developed all sorts of kitchen utensils to serve various purposes, social rank, poverty and wealth, season and ceremony.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.21-29
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• 1991

To analyze tableware in wedding ceremonies of royal prince(1744, 1819) of Chosun Dynasty, the author studied the historic book-Gare Dogam Euigwae, in which wedding feast dishes for King and prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. For wedding feast dishes for prince, black lacquered table was used, and for King's wedding feast red lacquered table was used. 2. In wedding ceremony red silk table cloth was used. 3. Tables arranged in wedding ceremony had high legs. 4. Tablewares used in wedding ceremony were footed dishes. 5. Wedding ceremony arrangement was made up of four kinds of main table, a small boiled beef table, a large boiled beef table, four small round tables, a dining table, a candle stick, a incense holder, a vase with vaseholder and a liquor bottle with a holder.

• Culinary science and hospitality research
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• v.7 no.2
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• pp.217-242
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• 2001

A Study on the improvement Method of Domestic Franchise System based on the study through the Dispute cases. Future franchise operating is hard to survive if it has it's own competitive power in the fair trade. So first of all, Headquarter of franchise has the competitive power. Second, it has knowhow, because that knowhow is driving force which can lead a member of franchiser. third, it can supply tableware and materials without a hitch. In the conclusion, franchise operator has the competitive power that are difference and fair trade. Also, when franchiser always cooperate franchise operating, that contributed much to the growth of the foodservice. In the future, the study on foodservice of franchise should be go on more deeply.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.4
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• pp.269-279
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• 2002

Housewives residing in the Kyongsang-Buk-do area were surveyed to determine their ownership of Korean traditional kitchen appliances and their usages. A breakdown of the appliances for the survey was as follows: 16 tableware, 17 household utensils, 15 heating utensils, 14 ceramic and earthen pottery, 6 stone utensils, 9 cooking utensils, 9 utensils made of the dried bamboo and bush clover, and 13 dining tables ("sang"). The types of the appliances with the largest ownerships and most frequently used were as follows: The jeopsi was most frequently owned, followed by the daejeop and the jaengban. The most frequently used item was the jubal,, followed by the daejeop and the jeopsi. Among the wooden utensils, bangmangi was most frequently owned, followed by the chanjang, the che, the doe, mal and hop. The most frequently used household utensil was the chanjang, followed by the takjasang and the doe, mal and hop. The utensil the most people owned fur heating was the jujeonja, followed by the seoksoe, the musoesot and the siru. The most frequently used utensil for heating was the jujeonja, the musoesot and the seoksoe, in the order. As for the ceramic and earthen pottery, hangari and dok were owned and used most frequently. The maetdol and the jeolgu, though very low in their ownership rate, were most frequently owned items among the stoned utensils. The kal and the doma were the most frequently owned and used cooking utensils. The sokuri, and the chaeban and the baguni were the most frequently owned among the utensils made of the dried bamboo, bush clover and straw, while the sokuri was used the most frequently, followed by the chaeban and the jori. Among the dining tables, the kyojasang was the item most frequently owned, followed by the seonban and the chaeksangban, while the wonban was the most frequently used, followed by the kyojasang and the chaeksangban.eksangban.

• The Journal of the Petrological Society of Korea
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• v.17 no.3
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• pp.154-165
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• 2008

Rock bowls and pots used in restaurants are one of the popular usages of natural rocks in Korea. Most rock bowls and pots are made of Mg- and Ca-rich amphibolite composed of hornblende, actinolite, tremolite, diopside, plagioclase. Hornblende occurs as prismatic crystal habit, and belongs to Mg-hornblende to tschermakite. Actinolite and tremolite occur as acicular form (aspect ratio $0.10{\sim}0.13$), and ranges 0.65 to 0.90 in Mg/(Mg+Fe) ratio. These acicular actinolite and tremolite are non-asbestos minerals. However to use of rocks containing these minerals as tableware it is needed to regulatory guidelines for stability and utility based on petrological and mineralogical characteristics. Discrepancy of rock occurrence and mineral chemistry between commercial rock bowls and original rocks indicate that most rock bowls are made of uncertain amphibolite in original location. Consequently, there is a potential risk to use inappropriate amphibolites as tableware. Therefore, it is needed to systematically research on geology and biology, and manage commercial rock bowls and pots used in Korean restaurants.

• Korean Institute of Interior Design Journal
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• v.16 no.6
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• pp.152-160
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• 2007

The purpose of this study is to compare conditions of Korean Restaurants in Hong Kong with those of Thai ones, which have already succeeded in globalization, by investigating and analyzing the characteristics of the two parties in Hong Kong, a world-wide international city. For these purposes, we selected 10 Korean restaurants & 10 Thai restaurants in Hong Kong, and visited the selected restaurants during the period from 2007.7.9 to 2007.7.14, to examine indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows ; we have first found that Korean restaurants did not show any humane properties linked to restaurant concepts and indoor space, did link Korean images through their trade names, and showed decorative culture based on traditional house and dietary-life cultural properties based on traditional Korean Bansang table setting at large. On the other hand, 4 (22.5%) out of the entire cases in Thai restaurants showed religious characteristics with strong Buddhist colors revealed, and all cases showed traditional Thai food cultures, from which we could find out dietary-life cultural properties. Second, whereas there were one case of Korean restaurants in which tradition was main and modernity was assistant, five cases in which tradition and modernity were paralleled in value, and two cases in which modernity was main and tradition was assistant, Thai restaurants had one case where tradition was main and modernity was associative, four cases in which tradition and modernity were paralleled in value, and four cases where modernity was main and tradition was assistant. This means that the Thai restaurants did not insist only on tradition, but showed efforts to transmit luxurious and refined Thai images to people from the world. Third, whereas Korean restaurants had to do with all kinds of menu, were equipped with brazierson their tables uniformly, and showed any differences because they did not use different tableware in accordance with foods, Thai restaurants divided the dinner into the hors d'oeuvre, the main, and the dessert or systemized menu structure by categories in accordance with cooking styles, and tableware selection in accordance with menus, table setting, food materials, and food styling using flowers were consistently expressed.

• Archives of design research
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• v.17 no.1
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• pp.99-108
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• 2004

Metal tableware of korea had been used from former days along with own to rice bowl exclusive use, this metal tableware has our country characteristic identity from the country that do rice to chief food to unique thing. This by recent publication we individual and peculiar ours create may. Hab, Yonyu, Omok, Okbalri of modeling of our country metal rice bowl are 4 kinds greatly. First is that is all lid in our country's metal rice bowl by 3 greatly to cultural meaning that is filled in modeling. Second, it is that there is man and woman old and the young official business while divide man and woman old and the young in our country's metal rice bowl, third, that size changes by other rice bowl according as age increases point. And item that cause definite effect in figurative feature of metal rice bowl is [ Existence and nonexistence of hoof ], [ Oral narration department's shape ], [ Reverence of oral narration belonging / Ratio of Body's height ], and [ Reverence of oral narration belonging / Ratio about Body maximum ] of it 4 be. This research finds identity of our country's design and it is basic research about that is wished to graft together in several Land of Supreme Happiness illuminating in several angles with our country characteristic metal rice bowl.

• Korean Institute of Interior Design Journal
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• v.27 no.2
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• pp.37-44
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• 2018

This research aims to suggest the composition of multi-functional furniture for single households, responding to the changes of consumption pattern caused by the recent trends of the single-person household living in a small residential space. It is expected that a multi-functional furniture for single households in the current context should be increased the efficiency of spaces. Using a customized questionnaire, we examined the preferences of multi-functional furniture composition for single households. A questionnaire was developed by collecting images using key words related to multi-functional furniture and analyzing the final images by multi-functionality, furniture classification system and behavior. The most preferred multi-functional furniture composition are counter-tops and chest of drawers, followed by chest of drawers and beds, counter-tops and tableware, lighting and beds, closets and drawers. This research contributes significantly in that it suggests the basic data of optimized flexible multi-functional furniture design for single-person household by linking various behaviors and furniture in the house.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.05a
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• pp.85-88
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• 2007

This research is a case study for improving the sound environmental quality of cafeteria in university campus. The purpose of the study is to investigate the present condition of physical level, type, and source of indoor noise by comparison with a restaurant near campus. Methods were field survey with measurement on equivalent and instant noise level and observation on noise type, and questionnaire survey to 60 students users. Surveys were carried out in the 8th and the 14th of December 2005. The results are as follows. 1) Indoor noise levels of the cafeteria were measured as $67.2{\sim}76.6$(average 73.3) dB(A)Leq5min and $60.3{\sim}90.5$(average 71.2) dB(A), but noise levels of the restaurant were $61.6{\sim}70.4$(average 66.9) dB(A)Leq5min and $59.8{\sim}70.6$(average 64.9) dB(A). 2) The users's responses on major noise type were 'noise by handling equipment and tableware', 'noise by moving chairs', and 'taking noise' in cafeteria, but 'taking noise' and 'background music' in restaurant. 3) It was found that the differences of indoor noise condition between with 2 subjects were caused by finishing materials, kitchen division type, and furniture type.

• Fashion & Textile Research Journal
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• v.14 no.3
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• pp.363-370
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• 2012

This study is for the development of fashion cultural products that simultaneously evolved with the contemporary use of traditional temple culture in addition, it analyzed the cultural products available in the Korean market. Methodology, this study conducted a literature review and empirical research. We targeted the cultural products carried at twelve web-based shopping malls for Buddhist cultural products and six souvenir shops in Korean Buddhist temples to collect data on those products in order to analyze the items, design motives, materials, and price ranges. The study results showed that interior items represented the largest portion of the targeted goods, followed by accessories/sundries, clothing/fashion items, stationery, and tableware. The most commonly used design motive was lotuses, followed by the images of Buddha or Buddhist Goddesses and Dharma. The most common materials include fibers, jewelry (such as gold and silver), wood, metals, ceramics, paper, and plastic. The most active price range was between KRW10,000 and KRW50,000, followed by less than KRW10,000 and KRW100,000 to less than KRW500,000. This study discovered the potential for traditional temple culture to advance it further in a contemporary manner and indicated the need to develop a wide variety of cultural products and emphasize its global acceptance.