• Proceedings of the Korea Contents Association Conference
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• 2019.05a
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• pp.197-198
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• 2019

본 발표문은 경남의 면요리 중에서 진주냉면과 의령소바의 관계에 주목한다. 원형의 진주냉면은 지금 복원된 바 없으나 인근에서 외식산업화로 성공한 의령소바에서 대부분의 흔적을 확인할 수 있다. 경남 면요리의 특징은 다양한 육수의 변화이다. 이러한 경남 면요리의 개성은 다양한 면요리 프랜차이즈 외식산업화의 가능성을 보여준다.

• The Journal of the Korea Contents Association
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• v.16 no.8
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• pp.160-168
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• 2016

The classification and evaluation of cooking that is being published on the internet are presented without scientific criteria based on individual subjective factors. In this paper, we objectified the degree of cooking difficulty based on the information entropy. And we measured the similarity by calculating the common entropy between recipes and constructed a social network based on the recipe similarity. As a result of measuring the cooking difficulty, 'Dongtae Haemul-jjim' (Korean) and 'Vegetarian Lasagna' (Italy) are the most difficult recipes and 'Gochu-jang' (Korean) and 'Tofu steak' (Italy) are the easiest recipes. Through the recipe network, the similarity between Korean and Asian cooking is higher than Western cuisine. We showed a similar recipe to a particular cooking, the group of similar recipes, and reasonable schedule when preparing the menu from the viewpoint of ease of cooking.

• The Journal of the Korea Contents Association
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• v.11 no.5
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• pp.194-204
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• 2011

Tabletop display can take the benefits of the interactive device due to its possible user friendly input and display facilities simultaneously. Using this device, immersive edutainment content is effectively implemented with the convenient interactive interface. So considering this usefulness, tabletop display can be a very efficient device for constructing the edutainment system. In this paper, we describe a digitalized cooking edutainment contents based on the tabletop display interface. Enjoying our contents, we use the intuitive touch gestures for handling a variety of cooking actions. In the education effects such as the immersive strengthening and co-operation, the proposed system is more efficient interface than any other existing system. We implement the contents with the tabletop display and make sure about the efficiency of our proposed system. In the future, we will add more gestures to enhance the applicability of the intuitive interactive interface.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.379-386
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• 2019

It is a study of the changing times of cooking programs that were broadcast and aired on TV. The media has shown a lot of changes in appearance, and it's also showing a lot We want to look at various changes and changes in the times through programs on cuisine and food that many people now prefer. In the preceding study, we looked at changes in media formats and changes in social changes and programs until the 2000s. Based on this analysis, the changes of the cooking program were analyzed according to the changes of the times. For the purpose of this study, changes were divided into cooking and historical changes, which were divided and examined by the period. Through this study, we were able to see the change in the cooking program in an era where changes in diet are mixed with changes in culture. It was possible to see the change through programs that consumers could feel, not unilateral delivery of information, and to see the change from the era of experts to culture. Further, through the introduction and challenge of local culture through food, subsequent research aims to see changes and social phenomena caused by the division of programs.

• Digital Contents
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• no.11 s.126
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• pp.93-95
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• 2003

게임 진행모듈이란 개별 엔진을 유기적으로 통합하고, 각종 데이터를 효율적으로 관리하며, 기획을 충실히 반영해 콘텐츠를 개발하는 데에 필요한 모듈을 말한다. 렌더링 엔진, 애니메이션 엔진 등 개별 엔진과 기획서가 충실히 준비됐다고 하더라도 그것을 이용해 성공적인 게임 콘텐츠를 만들기 위해서는 많은 추가 작업이 필요하다. 이것을 요리에 비유하면 바로 이전까지는 요리를 만들 재료만 준비된 것이라고 볼 수 있다. 이 재료들을 알맞게 배합하고, 순서에 따라 조리를 한 다음 보기 좋게 식탁에 배치해야 하는 일이 지금부터 해야 할일이다. 이런 일을 하는 것이 게임 진행 모듈이다. 이번 호에서는 게임 진행 모듈을 엔진의 통합과 게임 객체의 관리로 나누어서 설명하겠다.

• The Journal of the Korea Contents Association
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• v.20 no.6
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• pp.521-530
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• 2020

The purpose of this study was to develop and evaluate the nutrition education program for preschoolers focusing on family-linked cooking activities. After a pilot study and consultations of experts, a program(composed of twelve lessons) that was emphasized the right season food and cooking activities based on the social cognitive theory was developed. The lessons once-a-month and survey(pre and pro) were conducted to 29 preschoolers. The distribution of children was 72.5 months(mean age). The post-survey after the program was found to have significantly higher effects on nutrition knowledge and diet habits than the comparative group. Through this, the nutrition education program for preschoolers based on family-linked cooking activities developed in this study is effective in improving preschoolers' nutrition knowledge and diet habits, and provides grounds and implications for applying family-linked cooking activities to nutrition education.

• The Journal of the Korea Contents Association
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• v.21 no.12
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• pp.400-407
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• 2021

Recently, mukbang and cookbang or cooking shows on TV and YouTube channels have increased, and the influences of these broadcasts on food consumption have been gradually increasing. There were several news articles on 'Baek Jong-won effect', in which the consumption of the agri-food Mr. Jong-won Baek mentioned on his broadcast soared, and even foods named after him are on the market. In this study, Mr. Jong-won Baek, who produces influential cooking contents through various media, was taken as a representative example. We evaluated if 'Baek Jong-won effect' exists on potato consumption, which Mr. Jong-won Baek broadcasted potato cooking recipes on TV and YouTube. After the potato recipe was broadcasted for the first time on the TV show called HomeFoodRescue, the differences in the amount of money to purchase potatoes before and after the broadcast were estimated by using the money amount to purchase data of Agri-food consumers panel and the difference-in-differences method at 6 time points (3, 6, 9, 12, 24, and 36 months). Among the time points analyzed, the potato purchases at post-broadcast were less than those at pre-broadcast. No results were observed suggesting the existence of 'Baek Jong-won effect' on potato consumption through HomeFoodRescue show in the study.

• Journal of the Korea Computer Graphics Society
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• v.27 no.5
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• pp.13-23
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• 2021

This study examined how users use smart speakers in cooking situations. Skilled and unskilled participants cooked a new recipe while following voice instructions delivered by a smart speaker. The results from video recordings of their cooking, think-aloud protocols, and interviews showed that the smart speakers freed users' hands, allowing them to cook while checking recipes. The lack of visual information did not pose a serious challenge to the cooking task, but impacted cooking quality. The implications for VUI-based recipe service designs are discussed.

• Journal of Digital Convergence
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• v.12 no.1
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• pp.511-518
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• 2014

The purpose of this study is to produce and distribute a smart device based educational application for culinary practice. This study was performed from Jul. 1 to Dec. 30, 2012. The design of the application is composed of the theoretical contents, making methods, practice video and evaluation questions of Western cuisine among the contents of the culinary practice education. In addition, the notice and Q&A were added for the interaction between teachers and learners. For this study, 31 main dishes' pictures, 155 pictures for making processes by menu, 31 recipes, 31 cooking tips, 372 evaluation questions and 31 cooking videos about 31 menus were produced. The contents produced as above were directly inserted at 'http://kongju-fn.dslink.co.kr/super/index.html' to produce the application. This application can be found through searching with the word of 'yoribaksa'. This study can be considered to be significant in that this application was produced in the situation of the absence of any other previous applications for culinary practice education.

• Industry Promotion Research
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• v.3 no.1
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• pp.49-60
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• 2018

Cultural content is also the result of 'creation', but it is also the 'process' of understanding creation, practice, and difference. Therefore, content should be selected as high-quality content that fills the contents of fusion and knowledge, while it is popular. Confucius, the founder of East Asian humanism, influenced the philosophy of food and shelter, and the dietary life in the late Joseon period. Confucius influenced not only Confucian scholars but also the food hall of the Joseon Dynasty. "mwon-kyungje" Jeongjo-ji is an encyclopedia of food and cuisine, which consists of four volumes of seven chapters and deals with ingredients, recipes and benefits of foods and the relevant taboos. Here the author compiled more than a thousand recipes not just for meat and vegetable dishes but for various kinds of beverage such as soft and boiled drink, for confectionery sweets such as honey cookies and sugar candies, and even for wine and liquor "mwon-kyungje" As he lived to the age of 72, he looked back at his life and said that he should be careful about what to do and how to do well. The food culture of Confucius has been recorded in the daily life of the Josin period and is influenced by Suwon Seo-gu, "mwon-kyungje".