• 복식
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• 제53권6호
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• pp.11-23
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• 2003

Japonese woodblock printing has been accepted with a great curiosity at first, and it has been called as 'Japonisme' or 'Japonaiserie' in which the school of Impressionism accepted the Japanese type of art and developed it in Europe. The term of Japonisme is the concept that does not refer to one style but to the taste for Japanese painting, craft, fashion and the like in Europe proved as the historical phenomenon through Japanese works. That is, it means every Japanese disposition including all artistic techniques and contents relating to Japanese tastes in Europe. Fashion of dress as Japanese expressed in European painting works not only symbolizes the 'modernity' expressive of the aspiration and nostalgia for Japan but presents the Japan of exotic taste as the inquisitive object of sexual interest. And the expressive method of the peculiar the beauty of the body was described in Japanese painting works because of the fashion characteristics that the frontal side of Japanese clothing was presented in a more decorative and formative way than its reverse side due to decorative design and belts. It could be found that this was introduced actively into the painting works of the impressionist school. This study attempts to discuss the expressive style including the pictorial style, technique and theme shown in the accommodating process of Japanese painting in the Impressionistic school and investigate the phenomenon of Japonisme that was conducted in the western Europe. Accordingly, this study attempts to find out that clothing takes an important place as the aesthetic category of one historical point in time by investigating the Japanese clothing of the times shown in impressionist painting works and that clothing forms the stylistic characteristics and formative characteristics of painting. It could be found that dress existed not only as the instrument capable of illustrating the aesthetic attitude or will of the human being as visual identity but as plastic art and became the prime mover for reinterpreting and changing the plastic style of art frontier.

• 한국균학회지
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• 제26권4호통권87호
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• pp.478-486
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• 1998

The isolates of Rhizopus collected from Korean traditional fermented food meju and nuruk, were compared with the well known species of Rhizopus donated. The isolates of Rhizopus were identified with the numerical analyses calculated from RAPD-DNA bands, and confirmed with the microscopic observations of morphological features on PDA. The isolates of R. oryzae purchased were segregated through the results of RAPD or the morphological features. The species of R. nigricans, known as an illegitimate species, were different from those of R. stolonife and it is estimated that they are species of Rhizopus, again. According to microscopic observations and the result of RAPD, Some isolates of R. oryzae purchased belong to R. nigricans and are completely different from R. oryzae in their growth. The isolates of R. nigricans included with several isolates of R. oryzae identified for the different phenotypes and were heterogenous. The isolate of R. oligosporus were speculated to be different from morphological features of Rhizopus, but to be similar to the species of Absidia on the apophysis of sporangium. Its sporangiophore or mycelium was observed to be dark black, but the sporangia were not in those of R. oligosporus. The isolates collected from Korean traditional nuruk showed genetic diversity, and also considered to be different tastes in Korean rice wines.

• 한국산림과학회지
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• 제10권1호
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• pp.41-45
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• 1970

본연구(本硏究)는 경제적(經濟的)으로 중요(重要)한 한국산외래수종(韓國產外來樹種)의 목재(木材)에 관(關)한 식별(識別)을 위(爲)해서 수행(遂行)되었는데 사용(使用)한 시험목(試驗木)은 광양(光陽)과 수원지방(水原地方)에 생장(生長)한 20개수종(個樹種)을 택(擇)하였다. 육안적특성(肉眼的特性)의 조사항목(調査項目)은 주(主)로 연륜(年輪), 춘재(春材)로부터 추재부(秋材部)로의 이행(移行), 관공형(管孔型)과 배열(排列), 변심재(邊心材), 재색(材色), 향기(香氣)와 미(味), 수지구(樹脂溝), 유조직(柔組織)과 수선등(髓線等)을 관찰(觀察)하였고 조사(調査) 하였으며 현미경적특징(顯微鏡的特徵)은 도관(導管), 가도관(假導管), 대섬유(大纖維), 수선유세포(髓線柔細胞), 수직유세포(垂直柔細胞) 및 세포간구(細胞間溝)의 요소(要素)와 그들의 구성상태(構成狀態)에서 관찰할 수 있는 특징(特徵)을 관찰(觀察)하였고 측정(測定)하였다. 이상과 같이 관찰(觀察)및 측정(測定)된 결과(結果)는 종합(綜合)되었고 이들 결과(結果)를 바탕으로 하여 목재식별(木材識別)을 위(爲)해서 육안적검색표(肉眼的檢索表)와 현미경적검색표(顯微鏡的檢索表)를 원문(原文)과 같이 작성(作成) 하였다.

• 기술사
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• 제19권4호
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• pp.22-29
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• 1986

1) The recipe for tea is to mix tea leaves or tea buds with odorous pharmaceuctial materials, which are boiled and drunk, addition of honey only to that odorous pharmaceutical meterials without adding tea buds to that can be used. 2) Viewed from the part of tea plant the fruit of it accoupies most. The cereal does as much. 3) what we have referred to from the records on this subject are "Guogapylyong" which is of the yuan dynasty and "Jeungbo-Salymkeongje" which is of the Yi dynasty, based on which no trace of pure tea can be found but odorous pharmaceutical kinds of tea only were widely spread. 4) The characteristics of tea are to help make stomach strong, mind cleared, the lungs copious, counteract, and quench thirstiness. The tea help build liver as well as bring about health. 5) As a result of sense test, those kinds of tea were much better than contemporary kinds of teas as far as flovor and sweetness are concerned. Those teas had complex tastes, while teas of to day have simple one. 6) Because the history not so clear before the periods of Unified Sila that the recordings of teas are rare, we can hardly know about tea. Our ancestors really began to drink teas from the period of Unified Sila on. This country turning to the Koryo dynasty, tea drinking manner began to prevail so much that drinking tea became a ceremony. Daring the Yi dynasty it was much camplicated to make and boil the leaf tea. As a result of the previous fact pure tea came to have disappeared and odorous pharmaceutical became prevailent. 7) For value of exploiting Kungjuk tea (ginger tea seasoned with phyllostachy and addition of honeyl) was the highest among many. The worth of developing all the teas among all the beverages was regarded as that high of 51%, while even the tea regarded as worthless obtained 4％ of support, which is the lowest.

• 디자인학연구
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• 제14권
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• pp.321-333
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• 1996

<심청전 목판 체>는 질박·고졸하며 간결하고 강한 맛을 내는 멋스러운 글자꼴이다. 특히 이 글자꼴은 조선후기 사대부 취향의 도서로서 만족할 수 없었던, 서민층의 욕구를 충족시키기 위해 판매를 목적으로 발행된 방각본 소설에 사용되었다. 이 글자꼴은 한글 창제 초기의 기하학적이고 원리적인 한글 꼴이 붓이라는 필기도구의 영향을 거쳐 목판의 칼 새김 맛과 목판 인쇄 특성에 따라 서민적인‘허튼 꼴’로 정착한 것이라 할 수 있다. <심청전 목판 체>의 특징은 전체적으로 납작한 형태로, 가로줄기·보가 가늘고 세로줄기·기둥이 두텁다. 그 자소 단위의 쪽 자는 최대한도 허용된 자리를 차지하고 살리면서도 공간 이용에 짜임새가 있고, 단순하면서도 변화를 추구하는 형태적 특징을 갖는다.

• 조형예술학연구
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• 제8권
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• pp.185-210
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• 2005

Closely connecting Well-Being culture with our traditional eating culture. we can predict next generation Kimchi refrigerator trend with this research. In the highly developing industrial society, design has been playing the central role in the managerial strategy of a company and has been one of the central agendas in determining the economical competence of a country, and has also been regarded as a means to acquire sustainable superior competence. Thus, these trends suggest that the aesthetic value of product has become more important than its technological function. In this study we reviewed theoretically esthetic factors influencing the preference and the evaluation of a product and made a list of eight esthetic factors based on various referential studies which include simplicity, balance, unity, rhythm, style, novelty, typicality, and proportion. Also on the point of view of design, it is necessary to find out definitely the consumer preference frame the relationship among design preference design image design attribute. Will give you guidelines on which designers can select and design some more objective and reliable design factors, finding out the relation of cause and effect by which they can know what kind of product designs their consumers like and how the popular image which that product offer is composed of. We investigated the esthetic factors affecting consumers preferences and the basis for evaluating a product. Aimed at providing materials for developing product design by presenting an ,esthetic guideline product design by presenting an esthetic guideline and to put these materials to practical use. Investigated other considered elements classified by manufactures and importance of esthetic factors and its influence on consumer tastes . All of these result, It could not conclude all of the adjective design image and design factors of every consumer, but through consumer reaction framework consumer are response and prefer the products which design image have. and then understand prefered design image are influenced to design factor's and could be apply to new design development.

• 한국식생활문화학회지
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• 제29권1호
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• pp.44-53
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• 2014

Various Korean healthy foods containing Deoduk were developed and standardized recipe. Sensory evaluations of Koreans and foreigners for these developed foods were performed by using the 5-point hedonic scale. The results of the sensory test on foods containing Deoduk were as follows: Deoduk bap (2.90~3.91), Deoduk seolgidduk (3.19~4.40), Deoduk gangjeong (3.00~4.60), riasted Deoduk with red pepper paste (2.73~4.20), Deoduk pine nut juice salad (2.40~3.96), and Seopsansam (3.91~3.81). Deoduk seolgidduk, developed by using a recipe for Sansambyeong which in a Chosun dynasty cook-book, was highly preferred by Africans, Japanese, and Koreans. In particular, all foreigners except Southeast Asians liked Deoduk gangjeong, and both Koreans and foreigners liked Seopsansam. Foreigners' experience of eating foods containing Deoduk was high at 'No' (68.9%), whereas Japanese (60.0%) had previous experience. Exactly 91.6% of Koreans responded 'Yes' to the question of whether or not Deoduk food is good for health, whereas the proportion of foreign respondents who said 'Yes' was 43.2%, 'No' was 5.4%, and 'I don't know' was 51.4%. Deoduk seolgidduk was preferred by Japanese, and most foreigners preferred Deoduk gangjeong and Seopsansam. Therefore, Deoduk could be developed as a healthy food for globalization of Korean food. However, as foreigners' awareness of Deoduk is low, we must positively promote the health function of traditional food ingredients and develop various menus suitable forforeigners' tastes for the globalization of Korean food.

• 패션비즈니스
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• 제21권5호
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• pp.15-29
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• 2017

The purpose of this study is to examine modern people's lifestyle and identify their needs by analyzing clothing behavior through city nomads' attitudes in dairy life, tastes, and methods to pursue in their life. This study tries to understand substitute values as ethical life emerging recently, free life style of mental emotion, clothing behaviors, and fashion style represented by the results. Upon observing city nomads' fashion trend, tunics symbolizing flexibility and comfort and simultaneously reflect colors in a monk style or from basic items that have been used. City nomads' fashion trend also reveals androgynous freeness-and-easiness. City nomads reflect a folksy inspiration, and different cultural perspectives appear in a mixed fashion. Multi-purpose gypsy/boho style is ideal for traveling and occupying smaller spaces in line with the nomadic lifestyle reflectings an American casual image partially by way of gypsy or bohemian nuances. Motorcycle jeans symbolizing functionality for traveling are becoming a part of everyday life. The fashions discussed are categorized as urban, tourer, sports and road. Everyday sportswear - athleisure - is attracting attention enabling a healthy and sound lifestyle. Athleisure is fashion wear harmonizing workplace with leisure, and everyday life and social gatherings. Athleisure represents a significant collapse of the boundary of high fashion and street fashion. Urban- tech wear is light and enables modern people to perform garment and gear functions simultaneously, making storage useful using various technical devices by elevating activity and functionality. Urban outdoor fashion holding functionality and adding modern fashion in appearance has appeared.

• 한국식생활문화학회지
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• 제29권6호
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• pp.567-576
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• 2014

Bulgogi (Korean-traditional barbequed beef) is one of the most globally well-known Korean foods. Though various attempts have been made to promote bulgogi, studies are limited understanding mostly to US consumers or foreigners who reside in Korea. China, the world's most populous country, has the biggest market potential in the world. The purpose of this study was to understand reasons of liking or disliking bulgogi products in Chinese consumers who reside in China in comparison to Korean consumers. The bulgogi used in this study differed in its main marinating ingredients. Check-all-thatapply (CATA) questionnaire was used to collect the reasons why one liked or disliked the given bulgogi product. CATA result showed that even for the same product, Korean and Chinese consumers liked or disliked it for different reasons. In particular, unlike Koreans, Chinese consumers reported sweet taste and garlic flavor as reasons for disliking the samples with high amounts of sugar and garlic, respectively. This seemed to be the result of differences in familiarity of consumers to certain tastes and flavors. The results imply the influence of culture in consumer preferences.

• 한국식품조리과학회지
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• 제21권4호
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• pp.422-432
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• 2005

Shinuncho(Angelica keiskei koidz)sulgi is a kind of steamed rice cake by an earthenware steamer. I made Shinuncho-sulgi samples with different amounts of Angelica keiskei koidz - powder and different types of sugars (sugar or honey). The more Angelica keiskei koidz powder it has the bitter it tastes but the lower sweetness, moistness and chewiness it has. Samples with honey have higher sweetness, moistness and chewiness but lower bitterness and after-swallowing than ones with sugar. Color is Shinsuncho-sulgi with $3\%$ of Angelica keiskei koidz - powder and honey has been judged to have the best quality. Flavor and Overall-acceptability are Shinsuncho-sulgi with $2\%$ of Amge;oca keiskei koidz - powder and honey has been judged to have the best quality. The more Angelica keiskei koidz powder it has the higher hardness but the significantly cohesiveness, springiness, gumminess, and chewiness it has. Samples with honey have higher hardness, springiness, cohesiveness, gumminess and chewiness, but lower adhesiveness, than ones with sugar. The moisture content of Shinsuncho-sulgi is $35.89\~37.08\%$. Samples with honey have higher b-value but lower L-value and a-value than ones with sugar. Based on the results of the study, the best ratio of ingredients is as follow non-glutinous flour 196g, Angelica keiskei koidz powder $2\%$ (4g), honey 35ml, salt 2g, water 20ml and $37.08\%$ of moisture content.