• Journal of Fashion Business
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• v.5 no.2
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• pp.73-86
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• 2001

This study aims at reviewing the Kitsch aesthetics, grasping the relation between the Kitsch and consumption culture, and pursuing the intrincis meanings and expressive characteristics of Kitsch in the hair style and head dress in the 1990s. Kitsch generally implies a vulgarity, and a bad taste, and can be considered to be a kind of vicarious experience, the aesthetic deception and self-deception. In spite of these negative inplications of Kitsch, the aesthetic categories of Kitsch have been spread to public and been accepted by the public, with the help of the powerful promotion of the modern day mass media. 1. The intrincis meanings of Kitsch convey 1) escapism, 2) conformity, 3) amusements, 4) identification. 2. The expressive characteristics of Kitsch represent 1) aesthetic inadequacy: hair style and head dress showing the imperpectness, accumulation(superfluous ornaments), vulgarity, untidines. 2) resistance: hair style and head dress featuring deconstructional and violent forms revealing the uneasiness, and unsatisfaction of the given regularity. 3) humor: hair style and head dress featuring the innocence, humor, and fun for a relaxation and diversion. 4) hedonism: hair style and head dress with the erotic and sexual feelings. 5) retro, romantism: hair style and head dress featuring the elegance, femininity, folklore, ethnic, and nostalgia.

• Korean Journal of Agricultural Science
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• v.26 no.2
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• pp.94-105
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• 1999

Chungnam-Do is the major agricultural province, supplies the large amount of rice and has the best situation in rice production. Rice production in Chungnam region is the major income source of farmers in the Chungnam province. In spite of the best quality, the rice quality which is produced in Chungnam province has been underestimated. For the improvement of this situation. Chungnam local government has developed the 'Cheong-Pung-Myeong-Wall' brand. The objective of the study is to give marketing information on 'Cheong-Pung-Myeong-Wall' rice for its sales promotion. The survey data on consumption patterns of consumers in the Taejon city who consume the 'Cheong-Pung-Myeong-Wall' rice were used in the analysis. The conclusions of this study may be summarized as follows : Generally the people who live in the Taejon city and consume the 'Cheong-Pung-Myeong-Wall' rice satisfy its quality, but the sales promotion of 'Cheong-Pung-Myeong-Wall' rice is needed For the sales promotion of 'Cheong-Pung-Myeong-Wall' rice, diversification of products, efficient usability of market agency, improvement of packing design, adequate advertisement, guarantee of 'Cheong-Pung-Myeong-Wall' rice taste and food safety, introduction of differentiated price by the producing region are required.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.428-435
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• 2008

This study was conducted to provide the information necessary for the development of native local foods associated with the "2008 World Insect Festival in Hampyeong" and to contribute to the efforts to market the festival as tourist attraction and increase the income of the local community. To assess the local foods and restaurants, we investigated the principal products, inclination for sightseeing and recognition of the "Butterfly festival" by distributing questionnaires to local restaurant operators, employees and general tourists. The result was as follows: 1. The general tourists chose scenery as the most important factor in a sightseeing tour, followed by food, lodging, and transportation. 2. The tourists enjoyed eating native local foods, and they indicated that the taste was important. 3. Regarding the cost of food, 53.6% of the respondents answer that 10 to 20 thousand won was a resonable price, and they also reported wanting to eat seafood in Hampyeong. Thus the Menu of seafood to be served at the Hampyeong festival needs to be developed first followed by that of the healthy food. This result showed that individuals prefer fish to meat and healthy food to high-calorie foods.

• Journal of Fashion Business
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• v.16 no.3
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• pp.95-106
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• 2012

Jacqueline Kennedy Onassis (July 28, 1929 - May 19, 1994) was served as First Lady of the United States in the early 1960s. Her fashion styles are analyzed into the elements of designs, and the features of Jackie look are assorted. A variety of sources about women's suits for the 21st century are suggested in the research. Jackie's taste in fashion, her fashion image are searched. In addition, after Jackie, other nine fashionable First Ladies' evening dresses are compared to Jackie's dresses so as to see if there are similarities between their styles. Based on this data, the typical First Lady's look is classifiable. The purpose of this study is to furnish the industry with basic information which helps create high value fashion design. Most of Jackie's evening dresses had the straight - sheath silhouettes, and the round or bateau necklines without collars. Pale tones like white predominated in her dresses, and patternless colorful silk, silky and bright texture of cloth was used for the dresses. Elegance and classic represented her image. Design features of Jackie look are the straight silhouette, the simple line excluded adornments, and the fine quality of cloth. There has been little change in other nine First Ladies' evening dresses since Jackie. They weren't influenced by the vogue at that time, but they kept the style the way Jackie did. Jackie style is the beginning of the typical first lady look, that is.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.173-179
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• 2011

The principal objective of this study was to develop processed food with the effect of extract from Angelica gigas Nakai by assessing the quality characteristics of cookies. Cookie samples were prepared with shredded extract from Angelica gigas Nakai at varied levels of 0, 1, 3, and 5%. The pH of dough decreased significantly with the added extract from Angelica gigas Nakai and the density increased significantly in the 5% added group(p<0.05). The spread factor decreased significantly as the added extract from Angelica gigas Nakai increased(p<0.05). The Hunter color's L value in cookies significantly decreased and the a, b values in cookies increased(p<0.05). The hardness of cookies significantly increased added extract from Angelica gigas Nakai increased(p<0.05). The acid value and peroxide value were lower in added Angelica gigas Nakai extract groups than in the control group as the storage period of cookies passed. The results of sensory characteristics demonstrated that 1% added Angelica gigas Nakai extract showed the highest degree of preference among all the items of added Angelica gigas Nakai extract(color, odor, taste, hardness, crispness and overall quality) and the added Angelica gigas Nakai extract indicated possibilities for developments of Angelica gigas Nakai extract cookies.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.274-287
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• 2007

The purpose of this study was to examine the actual state of cooking wine usage, and analyze the relationship between the attributes of cooking wine and demographic characteristics. The major findings of this study are as follows. First, the origin and correct choice of cooking wine were significantly related to hotel type, restaurant type and career. Second, the importance of the taste and aroma of a cooking wine, which are intrinsic attributes in the evaluation of a wine, had significant relationships with all the demographic variables whereas the importance of purchase cost and label information of the cooking wine only exhibited a significant correlation with career (p<0.05). Third, 53.7% of the respondents used cooking wine based on recipes, while the rest used it by rule of thumb. These results between restaurant type were significantly different (p<0.05). For the results of this research to be of more use, further research should be conducted on the functional aspects of cooking wine and their effects on cooking. In addition, further systematic research should be performed on the functional and sensory effects of a variety of wine tastes and aromas on cooking.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.525-531
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• 1995

The objectives of the present study were to assess the early nutrition-related knowledge, eating behaviors of preschool children, the types of messages that their mothers give to them about nutrition and to analysis the interrelationships among these variables. The children of this study showed the uncooperative eating behaviors most frequently when they had breakfast and vegetables. In these cases the most frequent mother's messages given to the children was encourage eating some of each food. Children's eating problems as perceived by mothers were mainly low dietary intake and an unbalanced diet. The most frequent messages given to the children in the presentation of new foods were telling the child taste them and general nutrition about the new food. General topics in nutrition the mothers had discussed with their children were about nutrients, food groups, food transformations and food origins. Children whom mothers provided more information about these topics scored significantly higher on the concepts of food transformation, food origins and the total nutrition knowledge score. It is clear from this study that preschool children begin to learn about nutrition through these parental messages. Both parents and caretakers of young children should recognize the potential importance of these early interaction patterns.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.607-614
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• 2006

This study was performed to investigate the soldiers' preference for meals provided and their satisfaction with military food service. The average daily calorific intake was 3,976 kcal, representing an extra 467 kcal over the 3,500 kcal state as the minimum daily kcal needed for each soldier based on the manual of the Korea Ministry of Defence. The soldiers preferred Korean food to Western food. The soldiers' overall satisfaction was researched in 7 areas such as quality and hygiene. They were pleased with two facts: holiday food is provided occasionally and the food is served quickly. However, they were dissatisfied with two issues: the poor nutritional information of the food, and the low frequency of special meals. The variety of choice needs to be improved and the cooks need to be better trained. When providers plan the food time table, a sensational menu needs to be considered to satisfy the soldiers' taste. To improve the quality of military meal food, new systems aye necessary such as food schedule, nutritional goal and different systems with independent food providing for the company's involvement.

• International Journal of Advanced Culture Technology
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• v.5 no.1
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• pp.64-69
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• 2017

The rapid growth of algae occurs can induce the algae bloom when nutrients are supplied from anthropogenic sources such as fertilizer, animal waste or sewage in runoff the water currents or upwelling naturally. The algae blooms creates the human health problem in the environment as well as in the water resource managers including hypoxic dead zones and harmful toxins and pose challenges to water treatment systems. The algal blooms in the source water in water treatment systems affects the drinking water taste & odor while clogging or damaging filtration systems and putting a strain on the systems designed to remove algal toxins from the source water. This paper propose the emerging In-Situ self-diagnosable smart algae sensing device with wireless connectivity for smart remote monitoring and control. In this research, we developed the In-Site Algae diagnosable sensing device with wireless sensor network (WSN) connectivity with Optical Biological Sensor and environmental sensor to monitor the water treatment systems. The proposed system emulated in real-time on the water treatment plant and functional evaluation parameters are presented as part of the conceptual proof to the proposed research.

• Journal of the Korean Home Economics Association
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• v.39 no.6
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• pp.15-24
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• 2001

The purpose of this study was to investigate the perception and preference of Americans residing in Korea for Korean traditional food. Out of 250 questionnaires, 95 respondents were taken. Most of the respondents (96.8%) were experienced in eating Korean food in Korea and 66.3% of them were experienced in eating Korean food in other countries except Korea. On the appearance and color of Korean flood,94.8% and 93.7% of the respondents answered for earth that it was 'Good'. Most of the respondents (95.7%) had much interest in Korean flood. Nevertheless they proposed the improvement in hot and strongly spiced Korean food. The following Korean foods; bibimbap, bulgogi, kalbigui, samgetang, and chapchae were preferred by most Americans. The preference on 11 korean traditional foods was significantly different in gender, age, and period of residence at p<0.05. This study suggests that we need to develop the sauce and seasoning which is suitable for foreigner's taste to improve the popularity of Korean foods. And we also know that foreigners have the trends to avoid selecting the food item which is unknown for them. Therefore, we need to add the information about Korean food ingredient and the cooking method which is not familiar with foreigners on the menu.