• Proceedings of the Korea Information Processing Society Conference
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• 2012.04a
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• pp.1379-1381
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• 2012

최근 스마트폰의 사용은 단순한 정보의 획득이 아닌 보다 높은 만족과 편의성을 얻을 수 있는 서비스가 각광을 받고 있다. 이러한 서비스 중에서 추천시스템은 고객이 좋아할 만한 서비스나 항목을 추천해주는 서비스이다. 본 논문에서는 이러한 추세에 맞추어서 안드로이드를 기반으로 사용자가 원하는 음식을 쉽게 검색도 하고, 데이터마이닝 기법을 이용하여 나이와 성별, 전날 먹은 음식의 종류에 따라 가중치를 부여하여 음식을 추천해주는 시스템을 개발하였다.

• Proceedings of the Korea Information Processing Society Conference
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• 2013.05a
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• pp.796-798
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• 2013

현대 사회는 다양한 사회적 생활과 활동을 통해서 에너지를 소비하는 형태이기에 이로 인한 스트레스 등을 해결하기 위해 매운 음식을 선호하는 사람들이 증가하고 있다. 따라서 본 논문에서는 매운 음식을 섭취했을 경우, 사람의 체질에 따라 얼굴의 주요 영역에 대한 색상 변화를 측정하고 이를 비교, 분석하는 실험을 수행하였다. 이를 위해 체질감별 설문 검사지를 통해 피실험자를 체질에 따라 5명씩 구성하였으며 매운 음식을 섭취하기 전과 후의 얼굴 영상을 수집하였다. 수집된 얼굴 영상을 입력 신호로 받아 Lab 색체계를 적용하여 붉은색의 정도를 수치 값으로 표현해주는 a*값의 변화를 비교 분석하는 연구를 수행하였다.

• Proceedings of the Korea Information Processing Society Conference
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• 2024.05a
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• pp.644-645
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• 2024

COVID-19 유행 이후 배달 음식의 수요가 증가했다. 이러한 배달 음식은 재료나 영양성분 파악이 어려운 경우가 많아 원하는 음식 조건이 있거나 영양 균형을 필요로 하는 개인이 곤란을 겪는다는 문제점이 있다. 따라서 맞춤형 음식을 원하는 개인이 손쉽게 요리를 할 수 있는 방안을 마련하고자, 여러 머신러닝 알고리즘을 결합한 하이브리드 모델을 이용한 레시피 추천시스템을 구현했다. 구현 후에는 웹사이트를 제작하여 직접 적용해봄으로써 그 활용성을 확인했다.

• Journal of the Korean Institute of Landscape Architecture
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• v.22 no.3
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• pp.13-27
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• 1994

본 논문에서는 1) 지금까지 이루어진 광장선호연구를 토대로 광장 설계시 이용될 수 있는 12가지 설계지침을 제시하며, 2) 광장선호를 진화 이론의 틀에서 분석한 사례연구를 소개하고 있다. 12가지 광장설계지침은 1970년부터 지금까지 이루어진 광장형태연구들로부터 제시되었으며, 광장 의 위치, 규모, 시각적 특질, 활동, 미기후, 경계설계, 부공간설계, 동선설계, 식재설계, 휴식공간설계, 음식, 조형물설계 등에 관련한 고려사항을 포함한 다. 광장선호를 진화이론에서 분석한 사례연구는 Appleton의 조망과 은신 이론(prospect and refuge theory)을 분석의 틀로 이용하며, 3개 광장에서 의 이용행태 관찰을 바탕으로 한다. 구체적으로 각 광장의 앉는 장소 (sitting area)가 가지고 있는 조망(prospect) 특성과 은신(refuge)특성을 분석하고 이러한 특성들이 사람들의 선택선호도(앉는 장소로서의)와 관련 성이 있는가를 살펴보고 있다. 연구결과를 보면 광장의 성격이 완전히 공 공적(public)일 경우만이 전반적인 선호행태가 조망(prospect)과 은신 (refuge) 특질과 관련되고 반공공적(semi-public)이나 사적(private)일 경우 에는 Appleton의 이론으로 선호행태 설명이 불가능함을 알 수 있다.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2002.06a
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• pp.81-94
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• 2002

• The Journal of the Korea Contents Association
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• v.13 no.8
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• pp.118-127
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• 2013

The purpose of this study was to know about the influence of consumers' knowledge level(expert vs novice) on their behavioral intentions by the storytelling about local foods. Reviewing previous storytelling studies related to local foods containing each region's traditional food culture in Korea, it can identify that most studies focused on the necessity of storytelling, the discovery of story materials, the importance of storytelling for food tour. Therefore, this study tried to know about how the storytelling about local foods influenced on the consumers' behavioral intentions, and set the attributes of storytelling and the consumers' local food-purchasing region as adjustable variances. Finally, in case that the consumers' knowledge level was low and their food-purchasing regions were not same, this study suggested the attributes of most preferred storytelling by consumers. By doing so, this study tried to discover the storytelling skills of local foods representing each region or to suggest a method to increase the cultural values of each local food in case of creating a story about the local food.

• The Journal of the Korea Contents Association
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• v.20 no.7
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• pp.534-546
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• 2020

The purpose of this study was to investigate the preference, use motivation about TV food program, and look into the relationship between these variables and tendency of eating alone, interest for food and empathy. The results of this study showed that five factors of motivation were extracted: ASMR pleasure, visual pleasure, emotional vicarious gratification, information seeking and time-spending. The interest for food effects all of five motivation. Tendency of eating alone had no effect on use motivation. The higher the motivation for visual pleasure, the more preference for mukbang entertainment show, TV food drama, internet mukbang. The higher the motivation for ASMR pleasure, the more preference for TV food drama and internet mukbang. As for high tendency of eating alone, preference for cookbang show and TV food drama was high. People with low empathy showed the preference for TV food drama.

• Proceedings of the Korea Information Processing Society Conference
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• 2010.04a
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• pp.510-513
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• 2010

Color is basically composed of hue, saturation and value. Many objects are made up with color. When people see color, they feel different emotion because of different combination of hue, saturation and value of different colors. Thus, people feel different feeling about the taste of food depending on its color. Thus, by analyzing what color makes people feel tasty about food, we can make food to look more delicious. When people take pictures of food, theyusually do not consider this into account. However if we apply this technology into taking pictures of food, we can make the food look more delicious. This technology can be applied when people want to upload pictures of food in blog, homepage and twitter and so on. In this paper, we analyze the feelings of color of people and then choose the best color combination to present food. After that we change the original image into the new one based on the analysis of color. This way, we can reflect each user's preference.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.1-14
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• 2010

This study is to analyze the difference of perception about Korean traditional food by generations in Busan area. For the analysis of this study, both the cross tabulation analysis and Frequency analysis were used, by choosing the random specimen of investigation from middle and high school students, college students and general people residing in Busan area. The result of the study is as follows. First, the frequency of preference for traditional food is different by generations. Second, Korean traditional food is the most preferred among all generations. Third, menu is decided mainly for a father in the family. Finally, standardized and simplified recipes are needed for busy people. To improve the difference by generation, herbs or seasonings should be added or ingredients should be changed into ones suitable to young generation's taste. It is necessary for future studies to have extended samples nationwide for balanced specimen.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.210-215
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• 2000

This study surveyed the opinion of Korean residents in New York, Houston, and Los Angeles in the United States, on Korean food and the way to spread them internationally. The results were as follows: Over 71% of the respondents had interests on Korean food, and 39% of them answered the reason why they like Korean food is that it usually contains many important nutrients and little fat. Over 73% of the respondents were interested in spreading Korean food internationally, and 35% of them thought the sauces and the spices of the Korean food should be improved to be favored internationally. Foreigners'favorite Korean main dishes were Bibimbap and Ddunk-manduguk, favorite si de dishes were Bulgogi, Kalbigui, Chapchae, and Kimchi, and favorite desserts were Sikhe and Ginseng tea.