• The Journal of the Korea Contents Association
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• v.17 no.11
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• pp.567-576
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• 2017

Foods are cultural texts. Recipes, cultural peculiarities, and relationships between people. Foods can expand into narratives. This study will compare and analyze the characteristics of the Korean - Japanese visual texts, and . The aim of this study is to examine the between-space and gender, and to examine the universality and specificity of the text of Korean - Japanese image culture. If the movie reproduces the world of reality fictionally from the viewpoint of the between-space, it can be seen that the artistic has differentiation by realistically reproducing the fictional world, but universally creates the hyper reality. Second, in the dimension of gender, both images suggest universality in which the dissolution of sex role becomes paradoxical product. However, has differentiation from the fact that it presents the aspect of gender equality more specifically.

• 기호학연구
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• no.56
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• pp.71-107
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• 2018

The purpose of this study was to find out the presentation of food and cooking process shown through the media and its cultural implications by comparing and analyzing seasons 1 and 2 of , tvN's reality program which has gained high viewer ratings and sympathy from the viewers. In light of the existing documents, the research reviewed the social and cultural meanings implied through a series of processes of "the act of cooking- the act of providing food - the act of having a meal."The authors concerned narrative structure of the program, paradigmatic analysis, actantial analysis, and analysis by applying the culinary triangle of $L{\acute{e}}vi$-Strauss were conducted, in order to find out the difference between seasons 1 and 2 of the . As a result of semiotic analysis on the programs, by focusing on the value of composure and slowness which may be felt through the simple everyday lives and travelling by running a Korean restaurant in a foreign country, the reality program revealed the changed consumption behaviors for Korean food, and the evolutionary process of cooking and the act of providing food reflecting the above. Meanwhile, the transformation of the Korean food may mean the "statelessness of Korean food" hidden under the name of localization or globalization. Furthermore, although the program intended to put up globalization of Korean food, the uniqueness of the Korean food wash armed, and this is the reason why it needs to be examined whether Korean food was used simply for entertainment in the program. Also, the program showed limitations such as drawing cultural inferiority as the motive for watching the program.

• The Journal of the Korea Contents Association
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• v.19 no.10
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• pp.274-289
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• 2019

The purpose of this study is to regard the non-fiction participants in the reality observational entertainment program as social actors. For this, the study has examined the concepts of social actor and performance, understood how the performances of social actors are projected onto the screen, and textually analyzed Youn's Kitchen season 2. As a result, the non-fiction participants(the guests) of Youn's Kitchen functioned as the social actors who performed the roles derived from their social relations under the consciousness of the camera. The more the number of social actors in the observational space increased, the more the number of their performing roles grew. Their everyday activities have been chosen by various filmic devices, such as the cameras, within the specific frame of hybrid performance mode that representational and presentational performances coexist.

• Journal of Korea Game Society
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• v.17 no.4
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• pp.81-90
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• 2017

This paper focuses on the rewards, one of the elements(goal, competition, and reward) of gamification, and investigate the actual cases of its application to real variety shows. In this paper, I analyzed <2 Days and 1 Night> which offers trivial(general) rewards, and which offers special(unusual) rewards, and which offers "vernacular" rewards. Unlike specific rewards, abstract ones were estimated to bring about weak gamification effects. In Youn's Kitchen, however, the cast members felt that they received individual and subjective rewards despite its invisible rewards. And the show even reinforced the complete nature of its narrative structure. These results shows that real variety shows can have new and diverse reward structure.

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.07a
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• pp.285-288
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• 2022

최근 코로나 확진자가 감소함에 따라 집합금지 명령이 해제되고 단계적 일상 회복이 진행되고 있다. 이에 맞춰 온라인 수업을 진행하던 학교들이 대면 수업으로 전환됨에 따라 학생들이 학교로 돌아오게 되었다. 하지만 학교에 처음 온 학생들은 학교 주변 상권에 대해 잘 모르는 경향이 있다. 본 논문에서는 이러한 학생들의 고민을 줄여주기 위하여 카테고리별로 맞춤 식당을 추천해주는 서비스 개발하였다. Kotlin을 활용한 안드로이드 애플리케이션 형태로 개발하였으며, 네이버 지도를 활용하여 식당의 위치를 알려주도록 하였다. 또한 Firebase를 활용한 게시판을 통해 소통의 창구를 마련하고 간단한 게임 등을 통해 학우들 간의 친밀도를 높일 수 있는 콘텐츠를 제공하였다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.2
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• pp.429-435
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• 2018

Space plays a very important role in the human residential environment. Space is where the direct experience of life and expansion of that experience are made out of simple residential space. In particular, kitchen space is where the importance of the living space is perceived and is becoming an everyday part of life through television programs. Thereby, kitchen space is where the culture of everyday life plays a role in communication based on the very important production and function of television culture. The kitchen is where various experiences emerge. It is a space where the phenomena of communicating through cooking, experiencing tastes, and communicating with family members is realized. The purpose of this study is to analyze the relationship between communication and production in the kitchen through analysis of "Yune Restaurant 1" on tvN channel. The results of this study show that the human kitchen space leads to expansion of various experiences in the process of various cultural discounts.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.251-264
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• 2003

This study was conducted to make on-site survey on the output pattern and utilization situation of 19 by-products selected, to evaluate their nutritional characteristics, to find out a reliable index with which digestion of by-products can be predicted on the basis of chemical compositions analyzed and to diagnose the risk of using book values in the absence of the actual values analyzed for diet formulation. Production and utilization situations of by-products were quite various. Nutritionally, fruit processing by-products such as apple pomace (AP), pear pomace (PP), grape pomace (GP), and persimmon peel (PSP), and bakery by-products (BB) were classified as energy feeds. Soybean curd meal (SCM), animal by- products such as blood (BD), feather meal (FM) and poultry by-products (PB), and activated milk processing sludge (AMS) were classified as protein feeds. Soy hulls (SH), spent mushroom compost (SMC), barley malt hulls (BMH), waste paper (WP) and broiler litter (BL) were classified as roughage. Rumen contents (RC) and restaurant food waste (FW) were nutritionally analogous to complete diets for cattle and swine, respectively. Compared to soybean meal (SBM), BD and FM contained high (P<0.05) levels of amino acids and barley malt sprouts (BMS), AMS and FW contained low (P<0.05) levels of amino acids. Enzymatic (pepsin) digestibilities of proteinaceous feeds ranged between 99 and 66%. In vitro DM digestibility was high (P<0.05) in the order of FW, BB, AP, SH, PP, PSP, BMH, BMS, SCM, GP, RC, PB, BL, WP, SMC, AMS, FM and BD. In vitro DM digestibility had the highest correlation (r=0.68) with nonfibrous carbohydrate among chemical components. Differences between analyzed values of chemical components and book values were considerable. Caution is required in using book values when large amount of by-products are used in diets.

• Journal of Digital Convergence
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• v.11 no.10
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• pp.437-443
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• 2013

This thesis enhanced the degree of utilization of smart phone through carrying out the application/app. which search and visit matjip (reputable restaurant) at the travel sites using smart phones. When we search matjip (reputable restaurant) using materialized application, we can select the best matjip (reputable restaurant) we want. Especially, this application evaluates individual restaurants through the level of utilization and satisfaction by consumer including appropriate menus, the style and design of the restaurant, reasonableness of prices, service of restaurant employees and sanitation management by region and registered the information input to DB in advance while classifying based on the evaluation scores to keep track for individual tastes. And individuals can record their personal memories to input columns. On top of that, information field for transportation is also designed to enhance the accessibility during travel, and in the future the application can be further utilized through the expansion of the DB through the input of famous tour sites and acquaintance's house information.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.57-68
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• 1992

In order to obtain the information on the status of using university cafeteria and students' preferences, the survey was conducted through questionaires to 434 students(male:195, female : 239) of 8 universities - 2 universities employed dietitian and 6 universities which didn't employ dietitian -through all the area of Incheon from 19th November 1990 to 14th December, 1990. The results obtained were as follows. 1) For keeping temperature of meals until service to students Refrigerator or warming cabinet or putting meals on low flames were used, and the amount for one person was almost decided by rough estimation by experience. All the foods remained were discarded. Also most of the cooking manager's age were from 50 to 59 and almost cooking managers graduated middle school. The fuel to cook was gas or kerosene. Method to disinfect tableware was boiling. 2) In case of the frequency of using university cafeteria, male students used cafeteria more often than female students, and regardless of sex students made use of cafeteria for lunch more than for breakfast and supper. Students also used university cafeteria not employing dietitian more than cafeteria employing dietitian. Disregarding of male, female, cafeteria employing cafeteria not employing dietitian, all students pointed out that main reason for using cafeteria were 'low price' and 'no other place to eat' And minor reasons were ' good taste' and 'meal quality'. On the contrary, the case of not using cafeteria were 'waiting in line' to male students, 'poor taste' to female students, 'waiting in line' and 'no varieties' on the cafeteria which employed dietitian, 'poor taste' and 'poor hygienes' on the cafeteria which didn't employ dietitian. 3) Considering of the preferences of menu, both male and female students liked "Bibim Bab" And male students prefered meals which contained broth both but female students prefered a light meals. 4) the difference of preferences showed that female student's preferences were high at all foods, and the preferences of fruits were high for both students. In detail, male students liked port, liver and small intestine of cattle, oyster and beans boiled in soysauce. But female students likde milk, yogurt and cucumber.

• Journal of Environmental Health Sciences
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• v.41 no.6
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• pp.397-404
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• 2015

Objectives: The aim of this study is to investigate microbial contamination in the school food service environment for the assessment of microbial food safety. Methods: We collected both swab samples from tables and desks and airborne bacterial samples from an elementary school (School A) and a high school (School B). Heterotrophic plate count, total coliform, Staphylococcus aureus, and Bacillus cereus were measured with selective media to quantify microbial concentration. PCR assay targeting 16S rRNA genes was performed to identify the strains of S. aureus and B. cereus isolated. In addition, we made a food service checklist for the locations to evaluate the food service environment. A Wilcoxon test was employed to examine the differences in microbial concentration between before lunchtime and afterwards. Results: Heterotrophic plate counts showed higher levels after-lunch compared to before-lunch at School B. However, levels of S. aureus were higher in the after-lunch period (p<0.05) in both classrooms and in the cafeteria in School A. B. cereus was only sparsely detected in School B. Several samples from food dining carts were found to be contaminated with bacteria, and facilities associated with food delivery were found to be vulnerable to bacterial contamination. Although microbial concentrations in the air showed little difference between before- and after-lunchtime in the cafeteria in School A, those in classrooms were greater after-lunchtime at both schools. Conclusion: Our results suggested that the microbial safety in schools after lunchtime of concern. Necessary preventive measures such as hygiene education for students and food handlers should be required to minimize microbial contamination during food service processes in schools.