• 디지털융복합연구
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• 제18권9호
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• pp.351-356
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• 2020

본 연구는 중국전통 전지공예와 현대도예의 융합을 시론적으로 다룬 것이다. 전지공예는 중국인이 오랫동안 일상에서 즐겨온 팝아트적 예술이며, 현대도자는 이로부터 창작의 소재와 모티브를 공급받아 작가의 창의성을 자극하며 도예의 새로운 길을 열고 있다. 순수한 평면예술인 전지공예는 도자기를 만나 3차원 공간으로 전이되어 새로운 예술언어로 번역되었으며 도자재료는 그 가소성과 수용성으로 말미암아 전지공예 내포하고 있는 음양허실의 조화는 물론 전지작품에 대한 새로운 해석까지 가능하게 하였다. 본 연구는 이와 같은 양자의 융합에 대한 경향성과 가능성을 보여주고 있다.

• 문화경제연구
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• 제20권3호
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• pp.61-85
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• 2017

국가가 문화교류는 상업적 이익보다 이해와 신뢰의 증진을 통해 민족간 반목과 갈등을 예방하며, 동시에 문화다양성에 기여한다는 것이 보편적인 인식이다. 그러나 최근에는 디지털매체의 발달과 문화소비패턴의 변화에 따라 수용자의 새로운 수요와 자발적 소비가 증가하면서 공공지원의 교류사업이 민간사업으로 전환되는 사례도 등장하고 있고, 시장에서의 생존가능성도 늘고 있다. 이 연구는 그간 우리나라의 국제문화교류 현황을 살펴보고, 향후 시장성과의 제고 요소를 가려내고, 우리나라 전통공연예술의 해외 시장성과를 높이기 위한 정책모형을 개발하고자 하였다. 이를 위해 이 연구는 "2016년 국제문화교류 전문인력 실태조사"와 해외사례를 분석하였다. 해외사례는 전통예술을 토대로 하면서 세계적인 문화상품으로 받고 있는 아일랜드 리버댄스에 대해 질적 연구를 하였다. 연구의 결과로는 전통문화와 가치재로서 교류되었던 작품들이 전통문화가 현대적 재해석과 함께 해외 수용자들의 취향을 반영하며, "비용질병"을 해소하는 다양한 혁신활동을 통해 이윤창출형 작품으로 만들어진다면 국제무대에서 시장성과를 높일 수 있을 것으로 평가되었다.

• International Journal of Computer Science & Network Security
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• 제22권6호
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• pp.332-338
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• 2022

The article is dedicated to the phenomenon of modern ex-libris created with the help of computer graphics. The process of evolution in the use of various techniques of book plate creating is analyzed, the role of computer technologies in the popularization of the modern book plate is emphasized. The debatable nature of the issue of the danger of displacement, replacement of traditional techniques of printed graphics with computer technologies is emphasized. Computer graphics are positioned as an effective way to popularize the Ukrainian ex-libris in the foreign art space. The characteristic features of the Ukrainian computer ex-libris are highlighted, a parallel with the book plate created with the help of computer graphics by masters of other countries (Belgium, China, the Netherlands, Poland, Turkey) is drawn

• 한국운동역학회지
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• 제25권2호
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• pp.207-218
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• 2015

Objective : The purpose of this study was to investigate the characteristics of Gam-ki (double-arm winding) depending on the emotion being expressed. Gam-ki is one of the basic movements of Korean traditional dance. Method : We selected three Korean traditional dancers who belong to National Dance Company of Korea. They were asked to express four different emotions (anger, joy, sadness, and neutral) while performing Gam-ki. We analyzed elapsed time and time ratio, size of movement, ground reaction forces and ground impulses. Results : During Gam-ki the elapsed time for each phase as well as for one cycle was longest when "sadness" was expressed then followed by "neutral" and then "angry" and "joy." Except for the ankle in/eversion, the ROMs of the lower limb joints seem not to be an emotion-characteristic factor. The ROMs of the upper limb joints were largest when "anger" was expressed. Neck rotation is associated with expressing negative emotions ("angry" and "sadness"). For medial-lateral GRF "angry"> "joy" > "neutral" > "sadness" was in order. Therefore, it can be regarded as a factor indicating the activity of the emotion.

• 한국식생활문화학회지
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• 제33권4호
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• pp.330-336
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• 2018

This study was conducted to determine the mixing conditions for Hibiscus syriacus L. chocolate depending on different addition ratios of Hibiscus syriacus L. and examine functionality in order to use Hibiscus syriacus L., which has excellent functionality and symbolizes Korea. To accomplish this, Hibiscus syriacus L. chocolate was manufactured by adding 0%, 2.5, 5, 7.5, and 10% of Hibiscus syriacus L. powder from the 'Samchulli' (Hibiscus syriacus 'Samchulli', which has reddish pink flower with red eye spot: SKK 14-2-72) variety to a coverture of white chocolate after which the antioxidant activity and quality characteristics were analyzed. As the amount of Hibiscus syriacus L. powder added to the chocolate increased, the chocolate color became darker, the pH decreased, and the sugar content and hardness increased. As a result of the sensory evaluation, the degree of preference increased as the amount of added Hibiscus syriacus L. powder increased to 7.5%. The degree of preference for color and flavor was the highest in the 5% added group, but the overall preference was 7.5% added chocolate. These findings demonstrate that adding Hibiscus syriacus L. powder to chocolate can increase chocolate functionality and preference and that there is a high possibility of Hibiscus syriacus L. chocolate development.

• 동아시아식생활학회지
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• 제27권2호
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• pp.114-123
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• 2017

This study added black lentil ethanol extract to Yakgwa at ratios of 0%, 0.5%, 1.0%, and 2.0%, and its quality characteristics were compared to those of the synthetic antioxidant BHT added to Yakgwa. Yakgwa with black lentil extract had lower moisture content than Yakgwa with BHT (3.98%) but higher content than the control group (5.72%). Higher black lentil extract resulted in less moisture content (p<0.001) as well as a faster expansion rate and oil absorption rate (p<0.001). Scanning Electron Microscopy (SEM) showed that as black lentil extract content increased, pores merged and collapsed, whereas the number of pores decreased and pore size became larger. For chromaticity, all L, a, and b values of the group containing black lentil extract were higher compared to the control group and group with BHT (p<0.001). For texture, as amount of added black lentil extract increased, hardness (p<0.001) and gumminess (p<0.01) increased while cohesiveness (p<0.01) decreased compared to the control group. For sensory characteristics, Yakgwa with 1.0% black lentil extract showed the best preference for all items except for off-flavor. Thus, 1.0% black lentil added to Yakgwa was the best in terms of functionality including preference.

• 한국식품영양학회지
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• 제27권5호
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• pp.859-871
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• 2014

This study investigated the effects that corporate social responsibility (CSR) had on the credibility and image of a food corporation by analyzing the purchasing intention and food purchases of consumers. This analysis was undertaken in an attempt to establish a marketing strategy that meets consumer demands, and the results showed that all CSR activities undertaken by the food corporation had a positive effect on the reliability and image of the corporation and on consumers' purchase intention. The results indicate that the ethical aspect of the CSR activities had the greatest effect while their charitable aspect had the least effect on the reliability and purchase intention of the customers regarding the food corporation. Thus, it appears that establishing of suitable ethical doctrines and guidelines for corporate management by food corporation is effective in emphasizing the ethical aspects of their policies through transparent management by means of fair trade.

• 한국식품조리과학회지
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• 제28권2호
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• pp.183-193
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• 2012

In this study, data was collected on the dietary life education at elementary schools according to the Food Education Support Act using elementary school teachers as subjects. A survey was conducted on 258 elementary school teachers at seven elementary schools located in Seoul, Gyeonggi, and Daegu, Korea from April 14-17, 2010. Most teachers reported that dietary life education was very much needed. The appropriate individuals to teach dietary life education were nutrition teachers, charge teachers, and dietary life education tutors, in that order. The most appropriate time to conduct dietary life education was during dietary life-related subject hours, dietary life education hours, food service hours, and discretionary and extracurricular activities, in that order. The most effective materials and methods used for dietary life education were projection materials and dietary life-related special lectures. Efficient dietary life education methods can be used to develop dietary life education programs. Based on these results, elementary school teachers recognize that dietary life education is very much needed and believe that it would be desirable to conduct dietary life education using nutrition teachers in cooperation with other related teachers.

• 한국식품조리과학회지
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• 제28권6호
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• pp.731-740
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• 2012

This study was made to the adult females over 20's in the family that prepared the ritual food personally or in the family that conducts ritual or did not do the ritual for the religious reasons. And based on the prepare method of the ritual food, ritual and recognition of ritual good. 245 responses which took up 80.86% had responded they do the ritual or semi-ritual and Buddhism was most prominent religion among them. The cost for ritual food also had statically significant differences by the age, marriage status and income and on the terms of the income, more the income was more they spend on the ritual food. The ritual utensil used for the ritual food also show significant differences by the age, marriage status, family make-up formation, religion. The form and meaning of the ritual have been changed as the society changes but is still important subject matter for most of homes. Responders were preparing the ritual with all the sincerity to their ancestors with practical and realistic decisions.

• 한국식생활문화학회지
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• 제30권5호
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• pp.576-586
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• 2015

This study compared and analyzed the consumption and amount of red pepper used in Baechu Kimchi (cabbage Kimchi) especially the amounts used in Kimchi recipes with respect to the passage of time from the 1930s to the 2010s. In this analysis, 78 recipes for cabbage Kimchi were taken from books, daily newspapers and magazines from 1930 to 2014 and collected for comparison. The result of the study showed that the consumption and inclusion of dried red pepper powder in cabbage Kimchi increased. The average consumption of red pepper in the 1930s was 5.75 g, and the number went up to 8.83 g in the 1940s, to 13.8 g in the 1950s, and to 20.25 g in the 1960s. The amount dramatically increased from 1970 to 1980 (53.37 g) and kept rising until 2010 (71.26 g). The average consumption of red pepper in cabbage Kimchi in the 2010s is about 12 times that of the 1930s.