• Culinary science and hospitality research
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• v.19 no.1
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• pp.189-203
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• 2013

The purpose of this study is to examine medicinal food consumption patterns focusing on the consumers living in Gyeongju area, and it attempts to provide database about developing medicinal food products as tourist attractions grounded on the results. For this study, the data was analyzed using SPSS WIN 20.0 for an empirical analysis. Moreover, the survey questions were sent out to 300 people, and total 256 copies of questionnaire were returned for the sample data. For the result that "It will have a significant impact on the selecting attributes of medicinal food according to gender," there was a meaningful difference between gender on the average cost. For the result that "It will have a significant impact on the selecting attributes of medicinal food according to marital status," there was a significant difference between married and single for comparing tastes. For the result that "It will have a significant impact on the selecting attributes of medicinal food according to age," there was a meaningful difference on the degree of awareness, comparing tastes, and comparing health. For the result that "It will have a significant impact on the selecting attributes of medicinal food according to occupation and education," there was a meaningful difference on the degree of awareness. Based on the results of this study, medicinal restaurants should offer various menu items and services to prepare methods to remind consumers of their professionalism in order to enhance competitive power of medicinal food.

• SUVANNABHUMI
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• v.14 no.1
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• pp.109-131
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• 2022

This paper compares the French Gustave Flaubert (1821-1880) and the Vietnamese Vũ Trọng Phụng (1912-1939), and explores transformations of their aesthetic experiences that led to the autonomization of French literary field in the nineteenth century and Vietnamese in the early twentieth century. Inspired from the term "archive" coined by Michel Foucault, this article argues that Flaubert, in abandoning the bourgeois tastes, contested realism and built his own writing ideology and style, which is called subjective realism. On the other hand, it also argues that Vũ Trọng Phụng, through the popular report genre, he gained success and evolved his own novel writing style, aptly called the realism of speech. It is ostensible that the transformation in the two authors' writing style and aesthetic experience was derived from the way they distanced themselves from their contemporaries' common tastes while making use of free indirect speeches, all with the aim of granting readers the autonomy of reading.

• Journal of Korean Medical classics
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• v.23 no.6
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• pp.27-44
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• 2010

In order to setup the diet guideline of five grains, five meats, five fruits, and five vegetables for the diseases of five organs, I reviewed the their tastes by comparing "Naekyeong" with "Euhakibmun", "Dongeuibogam". 'Ma(麻)' in "Naekyeong" means not a hemp, a ramie or a jute, but a sesame(胡麻;참깨). 'Maik(麥)' in it means both a barley(大麥;보리) and a wheat(小麥;밀). 'Guak(藿)' in it means bean leaves(콩잎), leaves of a red-bean(팥잎) or brown seaweed(海藻;미역). 'Gyu(葵)' in "Euhakibmun Jangbujobun(臟腑條分)" is a miswritten word for 'Welsh onion' caused by similarity of shape of word. Food of a salty taste according to five elemental arrangement in "Naekyeong" is really salty according to "Euhakibmun" and "Dongeuibogam". But a barley(大麥) and a wheat(小麥) of sour taste are bitter, a chicken of sour taste or hot taste is sweet, nonglutinous millet of sour taste is sweet, an apricot of bitter taste is hot, a sesame seed of sweet taste is sour, a nonglutinous rice of hot taste is sweet, and a horsemeat of hot taste is bitter according to them. There are two ways to recommend the food for diseases of five organs. One way is to promote or control the Qi(氣) of five organs according to "Somun(素問)" and "Euhakibmun Jangbujobun", the other way is to build up the Yin(陰血) of five organs according to "Yungchu(靈樞) five tastes(五味)". The two different ways are not contradictory to each other, but complement on the view point of their substances(體) or actions(用).

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.690-701
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• 2006

Classifying vegetables recorded in Sikgamchalyo of Jeongjoji of Limwonsibyukji and Tangaekpyeon of Donguibogam and comparing the types features, efficacy and side effects based on Kimi Theory(氣味), we found forty one leafy vegetables, six root vegetables, nine fruit vegetables, nine mushrooms, seven seaweeds and two other vegetables in Limwonsibyukji and thirty five leafy vegetables, eight root vegetables, eight fruit vegetables, one mushroom, two seaweeds and one another vegetable in Donguibogam. According to the literature, vegetables are classified by five conditions(五氣) and five tastes(五味) and many are cold with sweet and bitter taste or warm with hot taste. They are efficacious in protecting the five viscera, building up energy, controlling heat, calming febrile diseases, promoting urination and excretion, calming cholera morbus, improving skin condition, calming the stomach, neutralizing poisonous effects and improving eyesight. To help prevent and cure diseases, those with cold physical constitution must take warm vegetables to vitalize their physiology and those with hot physical constitution cold vegetables for balance. To improve their physical health, our ancestors tried to control their bio rhythm with food and medicinal material and promoted health and prevented diseases by taking such food. We therefore expect that we can have a healthy dietary life by taking advantage of the five conditions and five tastes of vegetables and continuing the spirit of Yacksikdongwon(藥食同源).

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.930-939
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• 2006

Classifying Fruits recorded in Tangaekpyeon of Donguibogam and Sikgamchalyo of Jeongjoji of Limwonsibyukji and comparing the types, features, efficacy and side effects based on Kimi Theory(氣味), we found forty one fruits in Donguibogam and forty eight in Limwonsibyukji. As well as fresh fruits, soup, gruel, dry fruit, and powder, peel, stem, leaf, and root were also used. According to the literature, Fruits are classified by five conditions(五氣) and five tastes(五味) and many are mild with sweet taste or warm with sweet and sour taste. They are efficacious in protecting the five viscera, building up energy, controlling heat, calming febrile diseases, promoting urination and excretion, antidiarrhetic, calming cholera morbus, improving skin condition calming the stomach, neutralizing poisonous effects and improving eyesight. To help prevent and cure diseases, those with cold physical constitution must take warm Fruits to vitalize their physiology and those with hot physical constitution cold Fruits for balance. To improve their physical health, our ancestors tried to control their bio rhythm with food and medicinal material and promoted health and prevented diseases by taking such food. We therefore expect that we can have a healthy dietary life by taking advantage of the five conditions and five tastes of Fruits and continuing the spirit of Korea traditional food culture.

• Journal of Fashion Business
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• v.13 no.6
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• pp.1-11
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• 2009

Dong Tribe is a populous nationality with brilliant civilization, they created their unique culture of costumes and accessories throughout the long river of history. And the children's costumes could be the florid feature of the splendid fashion of Dong Tribe because they reflect the sentimental tastes and consciousness of the nation. The children's costumes of Dong Tribe are classified as infants' garments and children's garibaldis by different ages, the garments are much more in kinds, fresher in colors and much complicated in shapes while comparing with the adults' garments. Furthermore, the children's hats, bibs and baby carriers are also the outstanding features in children's costumes of Dong Tribe.

• Journal of Digital Convergence
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• v.19 no.8
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• pp.319-325
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• 2021

With the advancement of wireless technology and the rapid growth of the infrastructure of mobile communication technology, systems applying AI-based platforms are drawing attention from users. In particular, the system that understands users' tastes and interests and recommends preferred items is applied to advanced e-commerce customized services and smart homes. However, there is a problem that these recommendation systems are difficult to reflect in real time the preferences of various users for tastes and interests. In this research, we propose a Fuzzy-AHP-based movies recommendation system using the Gated Recurrent Unit (GRU) language model to address a problem. In this system, we apply Fuzzy-AHP to reflect users' tastes or interests in real time. We also apply GRU language model-based models to analyze the public interest and the content of the film to recommend movies similar to the user's preferred factors. To validate the performance of this recommendation system, we measured the suitability of the learning model using scraping data used in the learning module, and measured the rate of learning performance by comparing the Long Short-Term Memory (LSTM) language model with the learning time per epoch. The results show that the average cross-validation index of the learning model in this work is suitable at 94.8% and that the learning performance rate outperforms the LSTM language model.

• Journal of the Korean Society for Precision Engineering
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• v.21 no.1
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• pp.159-166
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• 2004

Custom-tailored products are meant by the products having various sizes and shapes to meet the customer's different tastes or needs. Thus fabrication of custom-tailored products inherently involves inefficiency. To minimize this inefficiency, a new paradigm is proposed in this work. In this paradigm, different parts are grouped together according to their sizes and shapes. Then, representative shape of each group is derived and it will be used as the work-piece from which the parts in the group are machined. Once a new product is ordered, the optimal work-piece is selected through making similarity comparisons of new product and each representative shape. Then an effective NC tool-path is generated to machine only the different portions between the work-piece and the ordered product. The efficient machining conditions are also derived from this shape difference. By machining only the different portions between the work-piece and the ordered product, it saves time. Similarity comparison starts with the determination of the closest pose between two shapes in consideration. The closest pose is derived by comparing the ray distances while one shape is virtually rotated with respect to the other. Shape similarity value and overall similarity value calculated from ray distances are used for grouping. A prototype system based on the proposed methodology has been implemented and applied to the grouping and machining of the shoe lasts of various shapes and sizes.

• Journal of the Korean Home Economics Association
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• v.39 no.4
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• pp.1-18
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• 2001

Korea huts been dramatically changed during the last century in many aspect of society, with the introduction of western culture in the beginning of 20th century. This study aims at understanding the changes in our traditional culture shown by costume as well as examining the aspects of the changes of traditional clothing according to age, by comparing the differences of our traditional dress Hanbok between ear1y and the late of the 20th century. Analysis of photographs showing Hanbok of both ages was used. 155 photographs of people wearing traditional Hanbok in the beginning of the 20th century were collected from the photo collection books portraying various living conditions of common people at that time. 748 Photographs of Hanbok worm today were obtained by taking pictures of various occasions like wedding ceremonies in 5 big cities during 1997. The process of analysis consists of 3 stages: setting standards, sorting, and grouping by positioning. The results showed that traditional Hanbok room in the early 20th century has maintained its basic silhouette and design during the century, but the methods of color coordination, ornamentation, construction have underdone many changes in detail. Consequently, traditional frame exits, but actually there are many variations of tradition produced by individual tastes and fashion trend. These changes show that continuing influx of the western culture which has made enormous social changes in Korea had an influence even on Hanbok.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2003.06a
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• pp.70-73
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• 2003

Custom-tailored products are meant by the products having various sizes and shapes to meet the customer's different tastes or needs. Thus fabrication of custom-tailored products inherently involves inefficiency. To minimize this inefficiency, a new paradigm is proposed in this work. In this paradigm. different paris are grouped together according to their sizes and shapes. Then, representative shape of each group is derived and it will be used as the work-piece from which the parts in the group are machined. Once a new product is ordered, the optimal work-piece is selected through making similarity comparisons of new product and each representative shape. Then an effective NC tool-path is generated to machine only the different portions between the work-piece and the ordered product. The efficient machining conditions are also derived from this shape difference. By machining only the different portions between the work-piece and the ordered product, it saves time. Similarity comparison starts with the determination of the closest pose between two shapes in consideration. The closest pose is derived by comparing the ray distances while one shape is virtually rotated with respect to the other. Shape similarity value and overall similarity value calculated from ray distances are used for grouping. A prototype system based on the proposed methodology has been implemented and applied to the grouping and machining of the shoe lasts of various shapes and sizes.