• 한국조리학회지
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• 제19권1호
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• pp.189-203
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• 2013

본 연구는 경주지역 소비자를 중심으로 약선요리에 대한 이용형태를 살펴보고 이를 통하여 관광자원으로서 약선요리의 상품개발에 대한 기초자료를 제공하고자 하는데 목적이 있다. 실증분석을 위해 총 300부의 설문지를 배부하여 256부의 자료를 표본자료로 사용하였으며 자료처리는 SPSS WIN 20.0 통계패키지를 이용하였다. 연구결과 "성별에 따라 약선요리 선택속성은 유의적인 차이가 있을 것이다"의 결과는 평균비용에서 남녀 간에 유의적인 차이가 있는 것으로 나타났다. "결혼여부에 따라 약선요리 선택속성은 유의적인 차이가 있을 것이다"의 결과는 맛비교에서 기혼과 미혼 간에 유의적인 차이가 있는 것으로 나타났다. "연령에 따라 약선요리 선택속성은 유의적인 차이가 있을 것이다"의 결과는 인지정도, 맛비교, 건강비교에서 유의적 차이가 있는 것으로 나타났다. "학력에 따라 약선요리 선택속성은 유의적인 차이가 있을 것이다"의 결과는 인지정도에서만 유의적 차이가 있는 것으로 나타났다. "직업에 따라 약선요리 선택속성은 유의적인 차이가 있을 것이다"의 결과는 연령과 마찬가지로 인지정도에서만 유의적인 차이가 있는 것으로 나타났다. 이상 본 연구의 결과를 토대로 경주지역 약선요리 전문점의 경쟁력을 위해서는 다양한 메뉴와 서비스를 제공하고 약선요리 전문점의 전문성을 고객에게 상기시킬 수 있는 방법을 마련해야 할 것이다.

• 수완나부미
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• 제14권1호
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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.

• 대한한의학원전학회지
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• 제23권6호
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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).

• 한국식품조리과학회지
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• 제22권5호통권95호
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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).

• 한국식품조리과학회지
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• 제22권6호통권96호
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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.

• 패션비즈니스
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• 제13권6호
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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.

• 디지털융복합연구
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• 제19권8호
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• pp.319-325
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• 2021

무선 기술의 고도화 및 이동통신 기술의 인프라가 빠르게 성장함에 따라 AI 기반 플랫폼을 적용한 시스템이 사용자의 주목을 받고 있다. 특히 사용자의 취향이나 관심사 등을 이해하고, 선호하는 아이템을 추천해주는 시스템은 고도화된 전자상거래 맞춤형 서비스 및 스마트 홈 등에 적용되고 있다. 그러나 이러한 추천 시스템은 다양한 사용자들의 취향이나 관심사 등에 대한 선호도를 실시간으로 반영하기 어렵다는 문제가 있다. 본 연구에서는 이러한 문제를 해소하기 위해 GRU(Gated Recurrent Unit) 언어 모델을 이용한 Fuzzy-AHP 기반 영화 추천 시스템을 제안하였다. 본 시스템에서는 사용자의 취향이나 관심사를 실시간으로 반영하기 위해 Fuzzy-AHP를 적용하였다. 또한 대중들의 관심사 및 해당 영화의 내용을 분석하여 사용자가 선호하는 요인과 유사한 영화를 추천하기 위해 GRU 언어 모델 기반의 모델을 적용하였다. 본 추천 시스템의 성능을 검증하기 위해 학습 모듈에서 사용된 스크래핑 데이터를 이용하여 학습 모델의 적합성을 측정하였으며, LSTM(Long Short-Term Memory) 언어 모델과 Epoch 당 학습 시간을 비교하여 학습 수행 속도를 측정하였다. 그 결과 본 연구의 학습 모델의 평균 교차 검증 지수가 94.8%로 적합하다는 것을 알 수 있었으며, 학습 수행 속도가 LSTM 언어 모델보다 우수함을 확인할 수 있었다.

• 한국정밀공학회지
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• 제21권1호
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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.

• 대한가정학회지
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• 제39권4호
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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.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2003년도 춘계학술대회 논문집
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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.