• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.7
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• pp.1026-1035
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• 2002

The purposes of this study were to classify the front view of trunk of adult males into several kinds of shape and to provide the characteristics and silhouette of each group which has same shape. As the sample, subjects were l290 males of 20 to 54 year-old. The procedure and results were follows; l. The principal component analysis was used to obtain the shape factor of the front of the trunk 8 factors in the front which explained 86.8% of total variance were extracted. 2. As the result of the cluster analysis of factor scores, the font of body was classified in 4 types. 4 types were named X, A, Y and H type in the front considering the characteristics of each type.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.10
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• pp.1443-1454
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• 2002

The purposes of this study were to classify body type of adult males into several kind of shape and to provide the characteristics of size of each group which has same shape. As the sample, subjects were 1290 males of 20 to 54 year-old. The procedure and results were follows; 1. As the result of the previous reserch, the front line of body was classified in X, H, Y and A types. 2. The principal component analysis was used to obtain the shape factor of the side line of the trunk. 9 factors in the side were extracted. As the result of the cluster analysis of factor scores, the side line of body was classified in 5 types. It was named X, A, Y and H type in the front and S, D1, d, I and D2 type in the side. 3. In order to consider the shape of body as a whole, the body shape of the front and side were compounded. The whole body shapes of adult male were very various, and 6 body shapes, XS, YS, Yd, YI, AD2 and HD1 were selected as the basic types. In each type of body, several groups were classified by size factor, height and chest girth and master size was selected considering appearance frequency.

• Korean Journal of Heritage: History & Science
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• v.44 no.4
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• pp.86-111
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• 2011

Wan is a tableware in which boiled rice or soup, side dish are put, and it is a representative model which shows the development of personal tableware. From the establishing period of Hanseong Baekje, the form of wan which is Jung-do Style(中島式) Plain Pottery of previous period Proto-Three Kingdoms Period was succeeded to, but wan is produced and used as a wan baked in the kiln, which is far development of the producing technique including hardness and clay. By and large, the size of $0.3{\sim}0.4{\ell}$ was the majority and the production technique of wan which used carefully selected soft quality clay are largely confirmed to be two methods which are, first, basic method by which on a clay tablet on the rotating table, clay band is accumulated and moulding is finished, and second, the new method which had the same basic moulding as that of basic method but in the last stage takes wan off the rotating table and reverse it to trim the bottom and remove the angle of flat bottom. The former, basic production method is the classical production method since wan of Jung-do Style Plain Pottery and wan was produced and used for all periods of Hanseong Baekje. On the other hand, the latter is the production method obtained through form imitation of China made porcelain flowed into through interchange between Baekje and China, and through comparison with Chinese chronogram material it is estimated to have been produced and used after middle of 4th century. Therefore it can be known that the Baekje people's demand for China made articles was big and imitation pottery was produced and used with Baekje pottery. In addition, bowl with outward mouth are confirmed in multiple number in Lakrang(樂浪) pottery wan and it is assumed that wan was the form produced under the influence.

• Korean Journal of Heritage: History & Science
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• v.44 no.4
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• pp.112-129
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• 2011

This paper was written to understand, through the types and production techniques, how cooking vessels of Baekje Hanseong period had evolved, - the cooking vessels that were excavated from the historic sites of Baekje Hanseong Period such as Mongchontoseong and Pungnaptoseong of Seoul, the ancient tomb group of Seokchon-dong, and Misari historic site of Hanam. First, the results produced through the analysis of types of these cooking vessels are as followings: as for deep bowls, the maximum body diameter is found on the top of pottery, while as for an egg-shaped pottery, the maximum body diameter is found on the middle height of pottery. However, as for the rim diameter ratio to the neck diameter ratio of pottery, the said two typed potteries were shown to have smaller ones. In consideration of each historic site, as for deep bowls, the ancient tomb group of Seokchon-dong had potteries that had less volumes, were deeper, and had higher maximum body diameters. When it comes to an egg-shaped pottery, Pungnaptoseong had the potteries that were deeper than those of Misari historic site, and their potteries also had the maximum body diameter found on the middle height of pottery, and larger rim diameter ratio to the neck diameter of the pottery. The results produced though the analysis of the production techniques of these cooking vessels are as followings: in the case of deep bowls, as the width of a volume category gets larger, the pottery stamping with an anvil including patterns was more frequently used for pottery production. In this case, simultaneously braid patterns were frequently found on the outer sides of these potteries. In addition, it was found the basal walls of these potteries were thinnest in all typed potteries. This shows there occurred technique transitions according to the time flow. When it comes to an egg-shaped pottery as well, the pottery produced by using an anvil had the thinnest basal wall and its rim diameter ratio to its neck diameter ratio was smaller. Also around the mouth of this pottery, traces were found on its front, the traces formed by the strong rotating power. It is determined these two typed potteries were all produced by using an anvil to have thinner walls. Then, how these potteries were used? In the case of deep bowls, liquid food was put on a hearth or ground to be cooked whereas in the case of an egg-shaped pottery, the pottery was put on a puttumak(kitchen stove) mainly for boiling water. The deep bowls and egg-shaped potteries excavated from the center areas of Baekje Hanseong Period were not clearly determined about when their pastes or firing times were, but as for their production techniques, it was possible to check how they had developed. Moreover, it was determined that in the changing aspects of their production techniques, temporalite is also reflected.