• Journal of the Korea Furniture Society
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• v.20 no.4
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• pp.326-338
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• 2009

This study aimed at developing tea furniture with beauty of traditional Korean furniture. As the population which drinks tea increases day by day in the light of LOHAS (Lifestyles of Health and Sustainability) era, the importance of the tea culture has been brought out and the interest of the pieces has increased with the cultural space. But the study is still not only insufficient for Korean tea cultural space, it is but also hard for us to find such pieces as holding the original culture's charm. Thus, after studying concepts and spatial qualities of the tea cultural space based on the traditional culture and after investigating the tea objects including the integral parts, a piece of tea shelf with table which hits the emotion of Korea necessary to tea cultural space was created with solid wood. As a result, if we rediscover and develop the tea pieces with beauty of traditional Korean furniture mentioned as the green furniture, the objects will be standing on tiptoe as contemporary tea pieces conveying the identity of Korea. In addition, they will have a competitiveness across the world pursuing LOHAS beyond well-being.

• 한국HCI학회:학술대회논문집
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• 2009.02a
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• pp.989-995
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• 2009

Smart Dining Table is an ongoing project in our Interaction Design Lab. It is a table top display designed to facilitate dining process. Smart Dining Table uses touchable interface to interact with users, providing a new, interesting and efficient experience in dining process. In GuangZhou, the south city of China, Yam Cha is a traditional and local way of entertainment in which normally elders gather together with friends or relatives to have tea and snack, and most importantly, to chat. Yam Cha has a long history in China, and Guangzhou has developed its own unique "Yam Cha" culture. In this paper, we discuss about previous research we did on Yam Cha in GuangZhou, and the approach we propose to manage and analyze issues related to dining table to help designing specific version of Smart Dining Table which can fit right into the Yam Cha process and cultural environment.

• Journal of the Korea Furniture Society
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• v.21 no.1
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• pp.1-16
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• 2010

Furniture is a medium to interconnect the living space to human, and it is the closest environmental element that limits the functions of the space, defines the style of the living, and adjusts the actions and behaviors of human. Therefore the furniture can be said to be one of the craft arts that reflects the culture and living style as they are according to the periodical, regional, and social stratum characteristics. Within this context, this study tries to suggest new design and living culture that can harmonize with the modern residence living culture and incorporate the traditional varnishing technique with lacquer that had been discontinued. Coming to the modern days, the varnishing with lacquer is getting attention again with its environment friendly characteristics and antibiotic functions, and is being applied to various applications. To inherit and maintain such an excellent traditional culture, I would like to improve the practicality by applying to modern furniture, and to contribute to develop and tell the world about the superiority of our culture.

• Journal of the Korea Furniture Society
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• v.22 no.2
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• pp.112-117
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• 2011

In the present study the meaning of table in the Joseon dynasty period and also in the present age was researched, and its changing according to the times was searched as well. The results are as follows. First, the meaning of table in the Joseon dynasty period and in the present age has one thing, "laying something on table" in common from the functional aspect. Whereas the table in the Joseon dynasty period had the function of laying and keeping articles or decorations, that of the present age contributes to reading and doing office work of human beings and this exceeds the simple function to keep articles, because it touches parts of the human body, so it combines function of comfort accordingly, not only the function of storage. Second, it was differently presented from the aspect of shape. The table of the Joseon dynasty period strongly showed the shelf-like shape due to the set-up in layers, while the table of the modern times has the rectangle-like form in one layer. It has been transformed according to the functional changes. Third, it is different also from the constructive aspect. The table of the Joseon dynasty period had the construction with one panel on 4 legs in layer upon layer, but the table today has one upper panel on legs supporting it. Namely, the term "table" has been constantly used from the Josen dynasty period until today, but it has a totally different meaning according to the times on the basis of the changes in function and shape. In the furniture which maintains the function and shape of the square-typed table with 3 or 4 layers and the book table in the Joseon dynasty but is used under the different term in the present times it can be counted that display cupboard or bookshelf. Furthermore, desk and tea table can be regarded as furniture which exactly corresponds with the term "table" used in the present days, and also in the Joseon dynasty period there were furniture with such same function as like the writing table and small dining table.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.27-36
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• 1993

To point out the Confucian Influence in Chosun, we deal with religious ceremonies, the decline of drinking tea, the spread of dog meat and the development of nutrition for the aged. The result is follows. First, the chosun confucianism changed the Buddhist familty ceremonies of Koryeo period into the confucian cermonies formed by Chu-Tzu's influence. So, buddhist sacrificial table turned into confucian one which was more systematric and more formal on the basis of chosun culture of food. Second, Chosun confucian scholars shrank from drinking tea because tea was the symbol of Buddhism. As a result, our people came to drink " Sung-nyung(scorched-rce tea)" and the common people drank Maggeolli instead of syung-nyung. Furthermore, this resulted in developing some kind of beverages. third, the people of Chosun had little rejection to dog meat and it was popularized in Chosun, Dog maet was popular in Chinese countries, Chu. Chin. and early Han. Later, dong meat almost disappeared except the purpose if healing. the reason why people had little rejection to dong meat in Chosun was that Chosun Conflucianism was the revival of Chu. Fourth, Chosun's state religion was confucianism which emphasize filial duty, the basis of humanity. The gentry researched into medication and nursing I case their old parents got sick. As a result, nutrition for the aged was developed.

• Journal of the Korean Society for Precision Engineering
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• v.30 no.12
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• pp.1237-1243
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• 2013

This study has focused on the effect of ultrasonic vibration table in ELID grinding process of aluminum nitride ceramics. Aluminum nitride ceramics has superior physical and chemical properties and widely used in IC, LSI substrate, package and so on. To achieve the high effective machining of brittle and high strength ceramics as like aluminum nitride, machining method combined ELID grinding and ultrasonic vibration has been adopted in this study. From the experimental results, material removal rate, MRR has been increased maximum 36 percent and spindle resistance has been decreased in using ultrasonic table. Surface roughness of ground surface became a little worse in using ultrasonic table but was somewhat improved in feed direction.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.23-32
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• 2009

This study was conducted to generate fundamental data required by food coordinators and food space creators for planning and directing table settings. The results of this study were then used to suggest an ideal model of table settings for Korean-style food equipped with simple, sophisticated, and practical characteristics. Specifically, this study evaluated the importance of hygiene (safety, cleanness, arrangement), decoration (dignity, form, stylishness, presentation of food on plates), naturalness (seasonal beauty, comfortableness, natural beauty), and modernity (modern style, chic style, urban style). These factors were evaluated according to the preference of the table setting and the characteristics of the meeting, which fit various meal cultures, times, places, and objectives. The results of this study indicate that people prefer hygiene and decoration for family meetings (bansang setting), hygiene and modernity for friendly meetings (simple buffet setting), hygiene and decoration for company meetings (simple buffet setting), and hygiene and decoration for academic meetings (tea party). Hygiene and decoration were highly evaluated in most cases, which indicates that individuals at meetings for special purposes give weight to the meeting's atmosphere, but also consider the hygiene and cleanliness of the food.

• Physical Therapy Korea
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• v.11 no.1
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• pp.75-83
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• 2004

The purpose of this study was to research the effects of vocalization on upper extremity motion during occupational performance and to compare non-meaning and meaning vocalization. Experiments were performed on 30 subjects. They had no medical history of neurological problems with their upper extremities. Using a tea cup, a tea tray, and a tea spoon, they set a table during vocalization. We used meaning and non-meaning vocalization with the subjects. An example of meaning vocalization would be naming something, and an example of non-vocalization would be saying, "Ah." We used a 3-D analysis system called CMS-HS. We analyzed the motion in the angular velocity and acceleration of the elbow while recording performance time. The results of this study showed that vocalization enhanced the angular velocity and acceleration of the elbow, and also enhanced performance time. In short, vocalization improved upper extremity motion by making it faster and smoother. There were no significant differences between meaning and non-meaning vocalization.

• Journal of the Korean Society of Food Culture
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• v.1 no.2
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• pp.127-141
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• 1986

This paper attempts to study the court food based on the historic ceremony book, Jung Ri Eui Gwiea which describes the king's visit to the royal tomb, 'Hyun Neung Won', during the rein of Chung Jo, the 22th King of Yi Dynasty. According to this book, the foods used for the ceremony of the court and the courtesy of dinner party appears as follows. 1. At the birthday party of Bong-su Dang, the main table with 70 dishes and the side table of extraodinary flavor with 12 dishes were served to Mrs. Hong of Hea Kyung Kung, the mother of Chung Jo. As soon as they were served, the napkins, menu card, flowers and soups followed them, and a cup (Jack) of wine (with soup) was served to her seven times. This party was held by Sang Chim, Sang Kung, Sang Eui, Jun Chan, Chan Chang, Jun Eui, In Eui, Sa Chan and Jun Bin. 2. At the birthday party of Yun-hee Dang;the main table with 82 dishes and the side table of extraodinary flavor with 40 dishes were served to her. And the napkins and menu cards followed them and a cup(Jack) of wine was served to her four times. The courtesy of this party was held by Sang Chim, Sang Kung, Sang Eui, Jun Sun and Yeo Jeo Jip Sa. 3. At the party of Yak No Yun for the oldman, there were some soups (Doo Po Tang), cooked sliced meats (Penn Yeuk), steamed legumes (Heuk Tea Zeung), and some fruits on the main table. The napkins, menu cards and flowers followed them, and wine was served on the table for the king. The feast was held by Chan Eui, In Eui, and Tong Rea. 4. Foods used in these parties were classified into 9 groups such as Rice cakes, Rice and Noodles, Dessert Cakes, Sugars, Fruits, Side Dishes, Beverages, Sauces and Wine. 5. The units of height, amount, weight, and number measured for cooking were used variously. 6. The foods accumulated highly on the dishes were decorated with paper and silk flowers. 7. The containers for cooking and the utensils for the feast were used variously.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.05a
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• pp.420-422
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• 2004

This paper reports the results of performance verification tests of the base isolated RC building with the laminated rubber bearings which is manufactured by Dongil Rubber Belt Co.. The shaking table tests were performed using a scaled 3-story model scaled to 1/3 of the prototype RC apartment building. Several major earthquake records were scaled to different peak ground accelerations and used as input base excitations. Through the verification tests, the validity of the applied base isolation device and the response reduction effect against earthquakes are confirmed.