• The Journal of Art Theory & Practice
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• no.2
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• pp.75-120
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• 2004

Studies on western art in Korea has been caught in a dilemma that they could deal with only those things which had been arranged according to their 'historical generalization' in their contexts because of the bounds of time and space. It is not trivial that such conditions affect art studies in Korea. Access to the original texts and to their contexts of production is so restricted that the studies on them are prone to he superficial. And it is not independent on the politics of Korean art scene. Such factors are on the background of Korean art's excessive 'assimilation or accordance' with western art. The domestic studies on western art history and art theory have failed to notice the differences in context and Korean art has simply mediated or reproduced the restricted information by those studies. Also the studies on western art in Korea have been made use of as a justifying method of one's own academic domains. In such situations we should lead the studies on western art history and western art theory to a more reflective direction and confirm that the studies should not have any privileges of the realities. And we should try to reform a scholarship which participates in our life and existence. The field of domestic studies on western art history and western art theory should free itself from the invention of objectivity or the neutrality of mechanical reading and turn its eyes to the realities of life where events happens. Constantly suggesting which way Korean art and world art should go has to be the field's new coordinates.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.214-230
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• 2016

This study was carried out to create a momentum for interest and understanding of local foods and provide base line data for the presentation of future effective development direction by investigating and researching cognitive characteristics, intake frequency, and preference about local foods targeting Pohang citizens. As a result of the investigation on intake frequency and preference of Pohang's local foods, in almost every item such as "gwamegi", "mul-hoe", "Guryongpo daege", "sashimi noodles", "mori noodles", "pidegi cuttle fish", "mulgomtang", "homchibap sikhae", "jesabap sikhae", "whale meat", "gaebokchi", "duchichijjim", "octopus sashimi", "roundnose flounder sashimi", "round flounder jorim", "fried round flounder", "gunsu sorasanjeok", "raw mustard muchim", "miyeongui dish", "sigeumjang", "chives dish", "rolled chives egg", "gokgang spinach", "pine dish", "yellow bean leaves muchim", "pickled green bean leaves", "green bean leaves watery kimchi", "Pohang sunrise bread", "black stone eel dish", "chili jjim", "red-pepper leaves namul muchim", "wild greens bibinbap", "acorn jello muchim", "oimiyeok changuk", "dongdongju", etc., significant differences were shown at the significance level of p<0.05~p<0.001. About understandings, views, development prospects, and development value and so forthof Pohang's local foods, more than 80% of respondents were positive, and in the questions asking concerns about local foods, more than half of the respondents gave a positive opinion, citing that they "have a little interest", and "tend to have an interest". Therefore, it can be seen that the future of local foods is bright. In the future, it is required that various cultural events related to local foods are held, a number of promotions are carried out, specialization of stores is distributed, and, at the same time, local foods are developed and generalized to suit modern sense, maintaining traditional taste in order to become global foods, as well as thedeformation of recipes.