Browse > Article
http://dx.doi.org/10.15207/JKCS.2017.8.7.167

Development of Cookware Product Design converging with Eco-friendly Food Culture Contents  

Choi, Tae-Ok (School of Informatics & Product Design, Chosun University)
Lee, Ga-Yeon (Department of Performance & Visual Art, Dongshin University)
Publication Information
Journal of the Korea Convergence Society / v.8, no.7, 2017 , pp. 167-173 More about this Journal
Abstract
This study suggests the possibility of a product integration of cookware and eco-friendly food culture as a new product, not merely a product for exhibition purpose. In order to, in addition to that, reflect the design produced in this project to be commercialized, it can be considered to make prototype products through a separate production processes including 3D rendering, 3D mock up. After that, various product expansions can be considered through consultation with manufacturers. This study offers the cookware product design, such as steak fans, which can be applied both domestic and international markets; everyone can cook food or grill meats to suit their tastes. It is well suited to the modern food culture with advance functions that can't be found in the existing grill fans, and it can lead the cookware product trends that seeks the originality and innovation with its design which can get across in aspects of emotion and appearance.
Keywords
Food Culture; Cookware; Cast iron; Casting; Grill; Convergent Contents;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Giorda, E., "Eating Culture: An Anthropological Guide to Food", FOOD CULTURE AND SOCIETY, Vol. 19 No. 2, pp. 418-420, 2016.   DOI
2 Toh, P. S., Birchenough, A., "Food safety knowledge and attitudes: culture and environment impact on hawkers in Malaysi", FOOD CONTROL. Vol. 11, No. 6 pp. 447-452, 2000.   DOI
3 Hori, H.,"Development of Decomposition Techniques for Environmentally Persistent Perfluorinated Compounds and Fluoropolymers",POLYMER PREPRINTS JAPAN -JAPANESE EDITION-, Vol. 59, No. 2, pp. 2N15, 2010
4 Wang, P., Wang, T., Giesy, J.P., Lu, Y.,"Perfluorinated compounds in soils from Liaodong Bay with concentrated fluorine industry parks in China", Chemosphere, Vol. 91 No. 6, pp. 751-757, 2013.   DOI
5 E.T. Jeong, K.H. Jung, Kyoung, H.J. Song, "A study of Convergence Relationship between Post-Modern aspects and storytelling from Imaging Content Production", Journal of the Korea Convergence Society, Vol. 7, No. 6, pp. 177-184, 2017.   DOI
6 Y. H. Seoung, "Evaluation of Surface Radiation Dose Reduction and Radiograph Artifact Images in Computed Tomography on the Radiation Convergence Shield by Using Sea-Shells", Journal of the Korea Convergence Society, Vol. 8, No. 2, pp. 113-200, 2007.   DOI
7 S. S. Shin, "A Study on Multi-Media Contents Security Using Android Phone", Journal of the Korea Convergence Society, Vol. 3, No. 1, pp. 19-25, 2012.
8 Junwen, Zou, Bingyao, Chen, Zhiliang, Zhang, Zhiyong, Ning, Lvfeng, Zheng, "Study on a Special Environment-friendly Refinishing Paint for Stainless Steel", GUANGDONG CHEMICAL INDUSTRY, Vol.44, No.1, pp. 32-33, 2017.
9 Nakamura, K. , Takada, Y., Yoda, M., Kimura, K., Okuno, O., "Galvanic Corrosion of Ferritic Stainless Steels Used for Dental Magnetic Attachments in Contact with an Iron-platinum Magnet", Dental materials journal, Vol. 27, No. 2, pp. 203-210, 2008.   DOI
10 Tanaka, J., Ohi, H.,"Evaluation of Optimized Conditions of Modified Kraft-Anthraquinone Cooking Processes Using Laboratory Wood-Cooking Equipment", JOURNAL- JAPAN WOOD RESEARCH SOCIETY, Vol. 53, No. 4, pp. 194-200, 2007.   DOI
11 S. Y. Kang, "Convergent Study of Texture on the Mechanical Properties of Electrodeposits", Journal of the Korea Convergence Society, Vol. 7, No. 6, pp. 193-198, 2016.   DOI
12 Seward, S., Dobmeier, N., Baron, M., "Assessing the Food Safety Culture of a Manufacturing Facility: Methods and tools, such as surveying line workers as well as management personnel and conducting focus groups, can yield insightful data on how to produce safer food", Food technology, Vol. 66, No. 1, pp. 44-47, 2012.
13 Neal, J. A., Binkley, M.., Henroid, D., "Assessing Factors Contributing to Food Safety Culture in Retail Food Establishments", FOOD PROTECTION TRENDS, Vol. 32 No. 8, pp. 468-477, 2012.
14 Campisi, J., "The Joy of Cooking Slow Food and Borgmann's "Culture of the Table',FOOD CULTURE AND SOCIETY, Vol. 16 No. 3, pp. 405-420, 2013.   DOI
15 J.S. Kim, "The Design and Development of Healing Depression Convergence Content using Movement of Thought, HMD, Leap Motion, Color and Music Therapy", Journal of the Korea Convergence Society, Vol. 7, No. 3, pp. 45-51, 2017.   DOI