• Proceedings of the Korean Society of Precision Engineering Conference
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• 2008.11a
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• pp.73-74
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• 2008

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2008.11a
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• pp.415-416
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• 2008

• Culinary science and hospitality research
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• v.15 no.3
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• pp.29-41
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• 2009

This study analyzed the differences of tableware and garnish decoration in color and material by conducting a content analysis of 1,357 pictures from food-styling magazines and a survey of 84 restaurants in Seoul. The data used for the study were collected from Cookand and Best Home Magazine and the survey results of the restaurants. Results of the study were as follows: First, both food coordinators and upscale restaurants preferred porcelain while low-priced restaurants tended to use plastic as materials. Second, the preferred color of tableware was white as it is believed to represent the image of neatness and purity. Therefore, food coordinators prepared food in magazines for food-styling and upscale restaurants using white porcelain tableware, and low-priced restaurants also did using white plastic tableware. Finally, the preferred color of garnish decoration was green. Most professional food coordinators tended to use red and green colors to emphasize the combination of complement colors, and some expensive restaurants used five garnish decoration colors.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.323-333
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• 2012

This study aimed at helping to raise the reputation of Tteokgalbi for tourists visiting Damyang by studying the plating of Tteokgalbi. For 15 representative restaurants selling Tteokgalbi, we investigated the balance, blank, and proportions through studying the shape, material, and size of the dishes, and the number, shape, and garnish of one serving size of Teokgalbi. The results of our study suggested that round dishes (7 restaurants) and elliptical dishes (6 restaurants) similar to the shape of Teokgalbi are mainly used. For 13 out of 15 restaurants, the dishes were mainly casting pans in order to serve Tteokgalbi warm. The diameters of round dishes were 230 mm (3 restaurants), 265 mm (2 restaurants), and 300 mm (2 restaurants), and the elliptical dishes mostly had widths of 150 mm and lengths of 240 mm. The color of the dishes was N2-N3, similar to black, and N1, black of pale colors, because the dishes were mainly casting pans. The number of Teokgalbi per serving size was 3 in 12 restaurants. whole sesame was used most (7 restaurants) as a garnish. The results suggested that the color of the dishes and garnish could not imbue much distinction in the color of Tteokgalbi. In other words, Tteokgalbi is now served without consideration of the color, shape, size, or material of Tteokgalbi. The size of Tteokgalbi should be decided with consideration for the size of the dish and the amount of one serving size, and it is necessary to keep studying the process of making and garnish of Tteokgalbi.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.18 no.11
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• pp.1-8
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• 2019

In this study, we design the feed system and process conditions for a lamp garnish lens of an automobile. For this purpose, four design alternatives are presented and injection molding simulation analyses are performed. The optimal feed system is selected by considering the formability of the product and the cost of mold manufacture. The product formability is assessed by the weld line, warpage, sink mark and the maximum injection pressure, whereas the mold-making cost is estimated by the number of valve gates in the hot runner system. To improve the product formability, process conditions are optimized using an experimental design approach named one-factor-at-a-time. No weld line is generated as a result of the optimization. In addition, it is found the warpage and sink mark are reduced while the maximum injection pressure is increased, compared with those before the optimization.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.603-622
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• 2013

Egg is a food that has been loved from ancient times by people all around the world. It has been called a present from god because its rounded shape was believed to refer to the earth. We found the oldest and most perfectly preserved egg fossil at Chunmachong (天馬) in Kyungju (慶州). We believe that it was used during the period of the Three States or the unified Silla (新羅), and, accordingly, it was a noble food that has been found at the king's grave of the age. Egg, which is called egg of chicken in Korean, was written as egg of chicken (鷄卵), son of chicken (鷄子), bird's egg of chicken (鷄蛋), and round thing of chicken (鷄丸) in the Korean alphabet and Chinese characters. The ancient countries had the following myths about eggs In myths about offspring by egg, they were born as heaven's will to make them god. There were 19 proverbs: 'Hitting a rock with an egg', 'It's like the yellow part of an egg' and 'Even an egg stops when it rolls', etc. According to a theory of divination based on topography, people use eggs when they find a good place. There are 10 proverbs (四字 成語): Dongjiipran (冬至立卵), Nanyeoseoktu (卵與石投) etc. Studies for analysis of egg recipes found in the old literature (cooking, agriculture and fishing, and medical books) in the Chosun Dynasty recorded 36 times where cuisine with egg was mentioned as the main ingredient, 154 times as a sub-ingredient, 79 times as a garnish, and 20 times etc. As a garnish, they were 'finely sliced', 'thin rectangular and the rhombus form', and 'rounded shape'; after grilling they were divided into yellow and white parts. When cooked, they were used in comparison of the size or shape of an object with that of other objects.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.538-552
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• 2020

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.361-372
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• 2017

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.3-16
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• 1999

Motivated by a need to provide the basic data of standard recipes for Korean traditional food, Mandoo, this paper explores a historic research about the development of Mandoo classified by Mandoo-crust, Mandoo-filling, spice & condiment, garnish, size & shape and unit for measuring ingredients. The data for this study are obtained from the major old cooking books published in the period 1670-1957, such as ${\ulcorner}Eumsikdimibang{\lrcorner},$ ${\ulcorner}Leejogoongjoungyoritonggo{\lrcorner},$ and so on. The results of this study show that (1) starch, buckwheat flour and flour were used as Mandoo-crust and egg was added in order to improve cohesion, (2) cooked pheasant and beef were used as Mandoo-filling, (3) ginger had been used more generally than garlic as spice & condiment and later red pepper powder was added and pine nut was also widly used, (4) pan-fried meat, egg, and mushroom were used as garnish, (5) Mandoo of different kinds existed and had various sizes and shapes, (6) unit for measuring ingredients began to appear on printing in 1939. These findings provide us with opportunity, which leads to making the standard recipes for Mandoo so that anyone can easily have resources for cooking the traditional food, Mandoo.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2004.05a
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• pp.115-115
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• 2004

최근에는 자동차용 범퍼(Bumper), 인판넬(In-panel), 도어판넬(Door panel), 도어가니쉬(Door Garnish) 등과 같은 대형 사출성형품을 성형하기 위한 금형설계에 핫 러너 시스템(Hot Runner System)에 밸브 게이트(Valve Gate)를 채용한 밸브 게이트 시스템을 많이 사용하고 있다 이 시스템을 사용함으로서 성형 싸이클타임의 단축, 수지 스크랩의 감소 등의 말은 장점이 있으나, 실제 성형작업 적용 시 밸브 게이트의 작동순서 및 개폐시간의 제어 등에 정확한 표준이 없어 시험 사출시 최적 성형조건의 셋팅이 많은 시간을 소모하고 있는 문제점이 있다.(중략)