• 한국실내디자인학회논문집
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• 제13권4호
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• pp.83-91
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• 2004

This study focuses on defining the new meaning of immateriality in the present times expressed on space. The purposes of this study were to examine the characteristics of immateriality showed in commercial interior design in Korea, based on the definition of immateriality concept and the analysis of the way it is expressed. The result of this study is as follows; it categorized characteristic of material expression, space concept and media. Characteristic elements can be classified into 6: transparency, implication, off-gravitation, ambiguity of boundary, temporality, interactivity. Expression of immateriality in commercial interior space was obtained in many different ways, which are identified: new expression of material by reduction of materiality, leveling of transparency, expression of floating status, changeable image, illusion effect, blurring boundary. Immateriality is deeply associated with the elements such as surface, material, media, light, and movement. So it is being recognized as an important design concept in today's pluralist society and will play an important role within the design paradigms for the future.

• 한국실내디자인학회논문집
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• 제26권5호
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• pp.125-134
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• 2017

This study is aimed at analyzing desired spaces and demands for their improvements, and subsequently proposing the design plan for eating and drinking places for solo diners by surveying the user satisfaction based on the analysis of the space configuration, and the physical environment of eating and drinking spaces for solo diners. Theoretical discussions about eating and drinking spaces for solo diners and their physical environment were reviewed from the previous studies, and an on-site survey was conducted with a checklist, for which the items regarding configuring elements of physical environments for the satisfaction with eating and drinking spaces for solo diners have been derived. Measurable checklist items according to the configuration of eating and drinking spaces were derived for this survey, which had then been conducted with diners in the eating and drinking spaces for 2 weeks. The analysis results are as follows. First, cleanliness is required as a necessity for the user satisfaction in eating and drinking spaces for solo diners. Second, a '-' shaped bar and the spaces to utilize and combine additional facilities are required in the central service space. Third, the self service should be performed in the additional service space. Fourth, the menu composition and the location selection considering main age groups of diners are needed. Fifth, interior design elements need to be improved to allow diners to feel visual interest along with enjoying food and beverage. It is considered that the strategies of spatial design need to be analyzed and proposed from the perspective of design among the physical environments of eating and drinking spaces for solo diners in future studies.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2008년도 춘계학술발표대회 논문집
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• pp.184-189
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• 2008

The change in a society have brought about other changes in the overall areas of culture and art. And have brought the advent of "object", which is a unique cultural aspect. The object became a trend of the world in a culture and art. This trend has satisfied the modern people who have look for new visual stimulation. The object appears well in the spaces restaurants and bars where are reflected in consumer's needs and change of life pattern. The reason is that the spaces restaurants and bars have expressed the differentiated and individualized image with the characteristic of the times. There are three types of the expressed characteristics of objects in interior design. These are visual, functional, and emotional characteristics. But in this study it could not be found that it characterized with one concrete vocabulary and concept. Therefore, it is need to understand the various tendency which expressed characteristics of objects in the spaces restaurants and bars.

• 한국디자인학회:학술대회논문집
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• 한국디자인학회 2004년도 춘계 학술발표대회 논문집
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• pp.48-49
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• 2004

• 한국디자인학회:학술대회논문집
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• 한국디자인학회 2005년도 춘계 학술발표대회 논문집
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• pp.98-99
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• 2005

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2006년도 추계학술발표대회 논문집
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• pp.160-164
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• 2006

Along with the development of the modern industrial society, quality of food and beverage space has become advanced, individualized, diverse. Especially the sense of diversity has been expressed in many ways to meet the consumer's needs. What the consumers wants from the food and beverage space is to experience gourmet food with the convenience desired. Consumers today are choosy with the practical use of the space with the reasonable price as well as the taste and quality of the food. They also expect light atmosphere at the same time, something extraordinary as well. Therefore, to provide the space for the consumers needs, open-kitchen style has came into the highlights. Open-kitchen is the basic form of serving meals and has become the important aspect of providing the current needs of the consumers. This study will analyze the open-kitchen style of the food and beverage space of the domestic and foreign based on this phenomenon to study their characteristics.

• 한국실내디자인학회논문집
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• 제20권1호
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• pp.80-88
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• 2011

Designs of Takashi Sugimoto suggested new concepts on the space after broking out fixed ideas, and attempted spatial expressions differently from existing interior decorations through independent thoughts and new interpretations. It is showing orientalism's influences strongly based on Japanese traditional beauty unlike western country's design trends. Takashi Sugimoto is implementing unique own design viewpoints by using materials in nature rather than artificial ones, and stressing extra ordinary view of the world having been edited with daily life through traditions and local cultures along with recycling old daily goods and wastes rather than pursuing modem and futuristic spatiality. Sugimoto thought that beautiful designs and uncommon ideas could be gotten from simple daily experiences, and thus materialized it with a technique of extraordinary daily life's implementation through such design viewpoints. Also, He pursues designs in which dense communications are made variously between spaces, space and user, and this becomes design techniques having been used mostly in his projects. It creates soft boundaries through using certain objet as an intermediate of doing communication or erasing physical boundaries, and then induces close communication within the space. This design viewpoints and techniques of Takashi Sugimoto have directed own discriminated designs nowadays.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2007년도 춘계학술대회 논문집
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• pp.231-236
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• 2007

The aspects of contemporary society change have been changed rapidly running for function value on the part of part industrialization and information-oriented. The transfer to the society focused on a human being emphasis and symbol value is in progress rising with natural desire of recurrence of human nature accordingly and desires of a human being inborn of sensitivity-oriented and pluralism-oriented are being expressed. Answering these social and cultural demands, concerns about an arbitrary mind world of a human being and pursuit dispositions about impractical and transcendental world are coincided with to the purpose and so various kinds of expressions except for art sphere are being experimented and applied. Here upon also in the field of the contemporary interior design, answering sensual desire of users, various arts and cultural tendency, the concept of surrealism is being applied in design introducing the concept of surrealism positive. And fantastical and unreasonable expression features of surrealism are being used as subjective essential elements to make new spaces. Especially amoung various kinds of the interiors designs, the features like surrealistic expressions in Food & Beverage Space which proper identity and strong symbolism will be expressed can be recognized as appropriate expression patterns to give still more sensitivity stimuli to customers. Thus this research disclosed conceptual and ideological background of surrealism and also analyzed and studied surrealistic expression features applied to the interiors designs of Contemporary Food & Beverage Space through expression disposition, study and classification of techniques. And standing on the result of analyzing surrealistic expression features of Contemporary Food & Beverage Space with a key word of expression features derived we groped for estatescape trend demanded in Food & Beverage Space and direction coming.

• 한국실내디자인학회논문집
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• 제26권2호
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• pp.101-109
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• 2017

The food and beverage spaces of modern industrial society have transformed from a simple space for meals into a space of culture, communication and experience as society becomes more complex and diverse along side economic growth. An interior designer who is rapidly rising on this flow of change is Yukio Hashimoto. While working for interior design firm Super Potato, which highlights food and beverage spaces, he was much affected by the expression methods of representative designer Takashi Sugimoto, who makes use of natural elements. By using these expression methods that make use of natural elements in his own creation of spatial ambience and elements of experience and by adding his own differentiated expression methods, he emphasizes an effective spatial expression for food and beverage spaces. The design characteristics of Yukio Hashimoto's food and beverage spaces are as follows. First natural elements like light and water are recreated as memories of nature after being established through a methodology that allows these elements to penetrate his own thoughts. Second, he pursues a hybrid design through the harmony between past tradition and current expressive techniques. Third, he expresses objets of light through a formative sense of shape expressed with light.. Fourth, he establishes an axis in the interior space by light and structure and endows a strong directionality that induces symmetric characteristics, gaze, and movement.. Fifth, he installs lights at the bottom of weighty materials and expresses a sense of floating by light. Sixth, he uses an illusion technique that makes use of the ambiguity and depth of space resulting from reflecting materials like mirrors. The study hopes that such design expression characteristics of food and beverage spaces can be used as data for interior designers to apply and develop a new design vocabulary.

• 한국실내디자인학회논문집
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• 제23권2호
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• pp.147-155
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• 2014

The purpose of this study was to investigate expression characteristics of korean traditionality in restaurants & Ccfes which adapted thatched roof & shingle-roofed house. As a method of this study, a case study was made to investigate for exterior and interior elements(roof type, facade, floor, wall, ceiling, door & window) of 12 restaurants & cafes in Seoul and Kyunggi Province from June 10, 2013 to December 1, 2013. The results of this study were as follows: First, traditional transformation was mostly used among the traditional expression methods. But, there was not many traditional reinterpretation method. Second, looking at each component, traditional reproduction method mostly used for roof, column and ceiling to emphasize facade. Traditional transformation method can be divided into 3 ways in detail. The first method is mixing materials of modern and traditional, and the second one is transforming traditional material and combining this with modern one. The third is removing traditional material completely and transforming totally into modern materials. Third, traditional high quality noble houses are found in luxurious Korean restaurants and luxurious cafes while common houses are found in local food restaurant and cafes. It is because traditional common houses are still considered as low quality of design and it may prevent common houses from becoming high quality of design.