• the MEAT Journal
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• s.36 summer
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• pp.8-11
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• 2009

• The Journal of the Korea Contents Association
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• v.12 no.10
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• pp.138-147
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• 2012

Recently, significant tries appeared in the spatial design field were appreciated as tries to find crossing between space formation and discourse. This study is to find spatial clues from Gilles Deleuze, the modern philosopher's literature where he developed his discourse analyzing paintings of Francis Bacon, and reveal common characteristics with the contemporary spatial design. According to the analysis of Deleuze, Bacon's paintings are separated into frame-aplat, shape-figure, and contour-track. From these three elements, I extracted spatially analyzing languages of 'occurrence of shape-accident', 'space of track-sense', and 'interaction of aplat-background.' Then with these analyzing languages, I analyzed latest works of Rem Koolhaas. Deleuze Space Theory confirmed in works of Rem Koolhaas is the application of accident-focused occurred between the user and space, the space that induces accident, and differentiation between the user and space or space and site. As a result, I could confirm the common characteristic that both modern discourse and spatial design are understood as 'difference' from life and movement.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.299-307
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• 2007

Changes in nitrite content, TBARS content and color of meat products during storage were examined as part of studies addressing the reduction of residual nitrite and to ensure the safety of meat products. All 4 kinds of domestic meat product tested, Vienna sausage, bacon, smoked-ham and Dduggalbi, manufactured by C and L domestic companies had very low contents of residual nitrite, for below the legal tolerance limit of 70 ppm, and the residual nitrite decreased with storage. The reduction in nitrite content differed with each product, showing the greatest reduction in Vienna sausage and the least reduction in bacon when stored at $4^{\circ}C$. On the other hand, when stored at $-20^{\circ}C$, the nitrite content of bacon decreased more rapidly than the other meat products. The results of this study show that the nitrite content of meat products decreases during storage, and that the rate of decrease is quite dependent on the storage temperature. In addition, the nitrite contents of most domestic meat products are very low compared to the legal limits, thus the health risks of nitrite in meat products might not be of great concern. More research on the reduction of residual nitrite and on the development of alternatives to nitrite is necessary.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.496-499
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• 1994

The antioxidant effect of capsaicin, the pungent principle of red pepper and oleoresin extracted from red pepper was investigated by measuring TBA(Thiobarbituric acid) value and hydroperoxide value using CL-HPLC(Chemiluminescence-high performance liquid chromatography) during storage at $30^{\circ}C$. The antioxidant activity of capsaicin and oleoresin was compared with erythorbate already used. The antioxigenic effect of capsaicin and oleoresin was very effective to the preservation of ground bacon belly meat. Especially, oleoresin have a remarkable effect to prevent the peroxidation of ground bacon belly meat. Capsaicinoids were known as the main additives in Korea, but the antioxidant activity of meat products has not been reported. So, we suggest that capsaicin, especially, oleoresin combined with other natural antioxigenic substances as like tocopherol may be effective to prevent the oxidation of ground bacon belly meat.

• Journal of Korean Philosophical Society
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• v.145
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• pp.381-407
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• 2018

Gilles Deleuze presents his distinctive logic of sensation in "Francis Bacon: The Logic of Sensation" with his own approach to Bacon's paintings. What matters here is the sensation of 'haptic' that is 'one possibility of the eyes' but different from optical perception. The concept of 'haptic' has been translated into Korean variously, and Gilles Deleuze adopted this concept from Austrian art historian, Alois Riegl. Alois Riegl had used the concept of 'haptic' to mean proximate view (Nahsicht in German) as in seeing Egyptian bas-relief. Gilles Deleuze was in succession to Alois Riegl's way of thinking and used the concept of 'haptic' to discuss Bacon's paintings. By the way, Alois Riegl had adopted this concept anyway to read Egyptian bas-reliefs, but Gilles Deleuze applies this concept to paintings. Actually, this concept in Gilles Deleuze's theory of painting has more meanings than Alois Riegl'. That is to say, when we intend to understand "The Logic of Sensation" as a new logic of sensation to be represented more than just a discussion about Bacon's paintings, we would say that key word is the concept of 'haptic' being symbolic of Bacon's paintings. Yet, what kind of sensation is the 'haptic'? And, what is Deleuze's theory of sensation? I want to interpret "Francis Bacon: The Logic of Sensation" as a work being developed through his own theory of sensation, and further more I should like to draw special attention to the sensation of 'haptic' in order to make his theory of sensation with admirable clarity.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1995.11a
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• pp.126-126
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• 1995

• Journal of Fashion Business
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• v.17 no.4
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• pp.40-57
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• 2013

In examining the relationship between fashion and art which are intimately interrelated, the body is a suitable subject in that it is the common object of representation. This study investigates and compares the images of the body in Francis Bacon's paintings from 1940s to 1970s and the formative aspect and aesthetic value of the abstract body images in Rei Kawakubo's designs since 1980s. The figures in Bacon's paintings are confusingly and atypically deformed as well as distorted, which are the combinations of the anatomies without references, not so much represented objects as experienced sense. Kawakubo's designs attempt to deform the body, moreover, she transforms the body; represent abstract forms without association with any other figures that exist, emphasizing sculptural or architectural shapes of garment. She suggests extensive visual language of dress by challenging the norms of beauty. The body in Bacon and Kawakubo's works is dispersive as well as complex in that the body images are deconstructed, fragmented, and exaggerated. Respectively, they articulate the perception of the body in postmodernism era by destroying the myth of subject; furthermore establish the aesthetics that transcend conventional ideals by reevaluating as well as refusing the standards of beauty.

• Korean Institute of Interior Design Journal
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• v.21 no.5
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• pp.114-121
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• 2012

Gilles Deleuze is a philosopher who replaces the world of representation defined as supremacy of identity with the contemporary reason of non-representation in the history of western philosophy that wants to transcend Plato. Deleuze developed his own philosophical concept through philosophical reason and encounter with arts, for which reason he exerted a great influence on artists and architects in diverse fields. Particularly, 'Logic of Sensation' published in 1981 considers the non-representation painting approach through Francis Bacon's painting theory defined as 'invisible force's visibility'. And it is considered that SANAA's architecture among many contemporary architects accepted the essence of Deleuze's philosophy and continuously reflects it on projects. Hence, objective of the present study is to consider how the non-representation constituting a root for Deleuze's reason has been indicated in paintings and architecture through examining the works by Bacon and SANAA. First, a theoretical consideration will be directed to non-representation, followed by an analysis of Bacon's painting works and SANAA's architecture projects from the viewpoints of the force of isolation, the force of transformation, the force of dissipation and the force of time dealt with by Deleuze in 'Logic of Sensation'. Finally, through such analysis, the characteristics of Deleuze's non-representation indicated in architecture and paintings will be derived.

• The Science & Technology
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• v.32 no.7 s.362
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• pp.20-22
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• 1999

지구의 대륙형성을 15~16세기 베이컨은 대서양 양쪽 해안선 윤곽이 비슷하다는 점을 들어 하나의 대륙이 천재지변에 의해 변형된 것이라고 주장했다. 19세기 들어 허튼은 지구수축설을 들고 나왔고 20세기 초 대륙이동에 대한 논문이 미국의 테일러와 독일의 베개너에 의하여 발표되었다. 특히 베게너는 "대륙과 해양의 기원"이라는 저서를 통해 대륙이동설을 펼쳤으나 1930년 베게너의 죽음과 함께 많은 과학자들의 반박에 밀려 대륙이동설은 고개를 숙이게 되었다.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2004.07a
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• pp.46-46
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• 2004

예로부터 옻은 항암성, 항산화성, 혈액순환기계 질환예방, 항균성 및 면역증강 작용 등이 있음이 알려져 왔다. 본 연구에서는 옻 중의 유독 성분으로 강한 알레르지를 유발하는 urushiol을 불활성화 시킨 기능성 옻 추출물을 첨가시킨 육가공품을 제조하였다. 소세지, 햄, 베이컨 및 족발 시료는 옻 추출물을 0.1% 첨가하여 사육한 돈육 및 일반 돈육에 옻 추출물을 2%, 4%및 8%첨가하여 제조한 시료에 대하여 4$^{\circ}C$에서 60일간 저장하면서 관능적 특성 및 물리적 특성을 조사하였다. (중략)