• 한국엔터테인먼트산업학회논문지
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• 제15권3호
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• pp.51-64
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• 2021

K-pop 팬덤 중 중국 팬들은 지리적 인접성과 문화의 상대적 유사성으로 인해 K-pop 산업에 있어 매우 강한 소비력을 갖는 오래된 소비자 집단이다. 그러나 이러한 중국의 K-pop 팬덤에 관한 연구는 상당히 부진한 실정인데, 있다 하더라도 K-pop 제작자 혹은 생산자의 입장에서 기술된 연구가 많아, 관객이자 소비자인 중국인 팬들의 입장을 충분히 반영한 연구는 심각하게 부족한 상황이다. 이에 본 연구에서는 현상학적 연구방법을 채택하여 심층 인터뷰 및 참여관찰을 통해 K-pop의 관객이자 소비자인 중국 팬들의 팬덤 경험을 톺아보았다. 이를 통해 중국 팬들의 심리적 특성과 행위적 특성, 그리고 격동하는 외부환경에 대한 팬들의 대응에 대해 살펴보았으며, 그들의 입장에서 K-pop 문화의 발전에 관한 기대와 의견을 살펴보았다. 연구결과 K-pop 문화와 산업의 발전에 있어 주체적 개인으로서의 팬(independent fan)과 상호의존적 집단으로서의 팬덤(interdependent fandom)의 역할과 그 영향력을 확인하였다. 아울러 팬들과 K-pop 아티스트, 그리고 기획사/소속사 간의 소통 및 신뢰의 구축을 촉진하는 기획사/소속사의 퍼실리테이터(facilitator)로서의 역할이 중요함을 강조하였다.

• 비교문화연구
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• 제30권
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• pp.259-277
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• 2013

This article covers realization of tone in Modern Chinese by the leverage principle, and then explores its teaching strategies. The results of this study are as follows: The teaching strategies are as follows: Firstly, pronouncing Chinese vowels always takes far longer than you anticipate. Secondly, pronounce and practice Chinese vowels with leverage principle. Thirdly, understand and practice the sound change rule of '?'.

• International journal of advanced smart convergence
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• 제11권2호
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• pp.118-127
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• 2022

Barrage language is a new media language based on Internet video. It is a representative expression of the Internet environment regardless of its format and content. As a unique movie viewing characteristic provided by the barrage function, the timeliness of feedback, entertainment, and interactivity of the content are excellent. Characteristic. Barrage language itself is closely related not only to the value of linguistic research, but also to the spread of the Internet in the Internet environment. Based on the current situation of Chinese video sites, this thesis explores how Barrage is an organic cycle of culture and consumption in a specific platform and group, and analyzes its propagation methods and effects. By analyzing the characteristics of content production patterns unique to the barrage culture, implications and reference values for production activities of other cultures, the effect of popularization on viewers and the production and consumption of the 'barrage' culture of the industry is studied, and furthermore, the 'barrage' culture is It was designed to be a reference for the development of the platform, internet culture, and animation industry culture.

• 한국식생활문화학회지
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• 제27권4호
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• pp.391-399
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• 2012

In this study, the sensory and mechanical characteristics of white bread containing different levels of Korean and Chinese sansa powder were evaluated. Korean sansa was smaller and more reddish than that of Chinese sansa. Sansa powder contained ursolic acid, citric acids, and flavonoids, which have antioxidative effects. Contents of total flavonoids in Korean and Chinese sansa powder were $217.67{\pm}7.64$ mg/100 g and $127.67{\pm}7.85$ mg/100 g, respectively. The mechanical and sensory characteristics of bread added with different levels (0, 2, 4, and 6%) of Korean and Chinese sansa powder were evaluated. Lightness of crust and crumb of bread containing Korean sansa powder decreased as the level of Korean sansa powder increased, whereas they increased as the level of Chinese sansa powder increased. Mechanical texture parameters such as hardness and gumminess increased as the level of Korean and Chinese of sansa powder increased. In a sensory evaluation, control, bread containing 2 or 4% Korean sansa powder, and bread containing 2% Chinese sansa powder showed higher overall acceptability than the others. In conclusion, these results indicate that the recommended substitution level for sansa powder in bread is 2 or 4% Korean sansa powder and 2% Chinese sansa powder.

• 복식문화연구
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• 제23권6호
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• pp.955-971
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• 2015

The purpose of this study is to consider the design characteristics of Chinese traditional clothing, especially from the Ming-Qing Dynasty era, and how they have influenced contemporary fashion. Regarding research methods, this study determined the design characteristics, such as the form, color and pattern of Chinese traditional clothing of the Ming-Qing Dynasty era. In addition, 440 photos were collected from the Paris Collection from 2005 to 2014 using www.firstviewkorea.com. The results of this study are as follows. First, the most popular silhouette from Chinese traditional clothing appearing in contemporary fashion was the H-shaped one, and the internal lines appeared in the following order: Chinese collar; narrow sleeve; symmetrical front opening; round collar; wide sleeve; and the C-shaped Biwa front-end. Second, the most popular color was achromatic black, followed by white. The chromatic colors were in the order of blue, yellow, red, green, and purple. Third, the patterns appeared in the following order: Plant patterns, complex patterns, and animal patterns. The peony pattern appeared the most commonly as a plant pattern, followed by the arabesque pattern and the plum blossom pattern which appeared with a similar proportion. Dragon, bird and phoenix patterns appeared the most for animal patterns. It is considered that the results of this study will be helpful for designing products for Korean fashion brands that will advance to the Chinese market. In addition, it will help Chinese designers apply the Chinese-style design characteristics popular among people throughout the world when they advance to the West.

• 한국게임학회 논문지
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• 제13권2호
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• pp.119-130
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• 2013

본 연구의 목적은 최근 중국 게임시장에서 인기 있는 온라인게임의 전통예술 표현 특징을 분석하는 것이다. 전통 중국문화의 미적 특징에 대한 플레이어의 심리 선호도를 반영하는 MMORPG 캐릭터를 디자인함으로써 플레이어가 게임을 즐기는 동시에 시각적 만족감을 느낄 수 있도록 하는 것이다. 최근 전통문화를 배경으로 제작한 중국 온라인게임은 많은 플레이어들에게 인기를 끌고 있지만, 외국게임업계의 중국 게임시장 진입에 따라 더욱 다원화된 방식으로 진행되고 있다. 이러한 현재의 중국 온라인 게임 환경을 고려하여 중국 MMORPG 중에서 고유한 전통예술 표현을 활용하는 전통 신화 무협 게임을 선택하고, 개인 플레이어를 반영하는 이상적인 캐릭터 조작이나 사회성 등을 분석하여 전통인물의 형태, 복식, 색, 주거환경을 반영한 표현기법, 캐릭터의 이상적인 형태나 전통 신화의 제한된 주제의 재구성, 캐릭터의 독창성이나 개성이 강조된 집합체 캐릭터 특징을 파악하였다. 중국 MMORPG 역사가 길지 않지만 이러한 연구를 통해 중국의 전통 문화 예술과 관련된 신화 무협 MMORPG의 정체성을 파악하고 플레이어로 하여금 더욱 효과적인 온라인게임의 이해와 만족감을 증가시킬 수 있으리라 본다.

• 한국식품영양학회지
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• 제27권1호
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• pp.10-21
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• 2014

This study is conducted to investigate the effects of Chinese artichoke powder on the antioxidant activities and the quality characteristics of tofu. Tofus are being prepared with different amounts of Chinese artichoke powder in ratios of 0, 0.2, 0.4, 0.6 and 0.8% according to the soy milk quantity. According to the increasing contents of Chinese artichoke powder, the yield and turbidity of tofus are significantly increased (p<0.001) whereas the pH levels of tofus are significantly decreased (p<0.001). In terms of color, the L, a and b values are significantly decreased with increasing Chinese artichoke powder concentrations (p<0.001). From the texture profile analysis of the tofus, the chewiness, gumminess and cohesiveness of tofus are significantly decreased (p>0.01) according to the levels of added Chinese artichoke powder content. The contents of isoflavones such as daidzin and genistin are significantly increased with increasing concentrations of Chinese artichoke powder (p<0.001). The microstructure of tofus is being examined by SEM (Scanning Electron Microscope). In the sensory test, the sample which contains 0.4% of Chinese artichoke powder is ranked significantly higher (p>0.001) than the other groups according to several sensory parameters such as appearance, color, flavor, taste, texture and the overall preferences.

• 패션비즈니스
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• 제28권4호
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• pp.21-44
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• 2024

The purpose of this study was to research modern reinterpretation of traditional Chinese culture and design development of fashion items in the context of globalization and technological advancements, reflecting fashion demands of young female consumers in their 20s in China. To achieve this, this study investigated fashion preferences of young women in major Chinese cities, focusing on design elements such as form, details, patterns, and colors in 'New Chinese Style' fashion. Results indicated a high preference for overlapping collars, Mandarin collars, oblique front pieces, and slit sleeves. Additionally, there was a strong preference for natural and eco-friendly materials such as plant dyes and embossed velvet. Based on survey results and analysis of the popular brand 'TUYUE,' this study proposed two design themes. The first theme, 'natural symbiosis,' focused on casual wear with a soft and free image with a simple design. The second theme, 'chivalrous guest,' targeted work attire with minimal designs emphasizing power and confidence. Both themes aimed to meet aesthetic and practical needs of modern women by incorporating overlapping collars, asymmetrical front pieces, slit sleeves, and preferred colors and patterns. In conclusion, although this study was limited to design preferences of young Chinese women in their 20s, results offer valuable direction for future design innovation, contributing to sustainable development of the fashion industry and the preservation and innovation of traditional culture.

• 한국식생활문화학회지
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• 제15권4호
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• pp.307-312
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• 2000

The purpose of this study is to understand the Chinese noodles(mian tiao). Wheat seems to have been cultivated 3-4,000 years before according to the archaeological evidences from the neolithic sites. The five grains(rice, millet, beans, barley, barnyard millet) already appeared in the period prior to Chin dynasty and were used as whole grain, but it was not until Chun Chu Zhan Guo period that the introduction of the flouring method stimulated the cultivation of wheat. In Chin-Han period, when water power and animal force were put into usage to facilitate the mass production of wheat flour, 'Bing', a designation for all the food made of wheat first appeared in the literature, and it was this 'Bing' that had later developed into noodles. In Wei Chin Nan Bei Chao period, roasted 'Bing', namely 'Kao-Bing' made its first appearance, and in Tang period, various noodles were created with the increase of restaurants specialized in noodles. In Song dynasty, 'La-Mian', the noodles stretched and beat from noodle dough, was first introduced, and in Yuan period, invention of drying method made the appearance of dried noodles, 'Gua-Mian', possible, which was good for easy and long preservation. Qing dynasty developed the noodles with a variety of assorted ingredients. The Chinese noodles are classified by various standards such as main ingredients, cooking methods, kinds of sauce, secondary ingredients, shape, eating method, flavor, and look.

• 한국식생활문화학회지
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• 제27권3호
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• pp.285-293
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• 2012

The purpose of this study was to determine the relationships among food quality, food awareness, customer satisfaction, and revisit intentions of Korean restaurants in Chinese University or College students in the Daegu and Gyeongbuk areas. A questionnaire developed from a literature review included a series of questions about the quality of Korean food, Korean food awareness, customer satisfaction, and revisit intentions. Analysis of the survey data was performed on 234 valid responses. Statistical analyses, including frequencies, factor analysis, reliability analysis and regression, were performed using the SPSS program. The results indicated that food quality perceived by Chinese students had a significant impact on customer satisfaction. On the contrary, food quality according to Korean food awareness by Chinese students did not have a significant impact on customer satisfaction. Further, customer satisfaction had a significant influence on revisit intentions, whereas customer satisfaction according to Korean food awareness did not have a significant effect. In conclusion, food quality is a significant factor in determining the success of the foodservice industry.