• The Journal of the Convergence on Culture Technology
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• v.7 no.1
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• pp.608-614
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• 2021

Currently, blockchain-based public cryptocurrency (hereinafter referred to as cryptocurrency) cannot acquire status as a currency for transaction due to the economic policies of each country, but it is used as an alternative currency transaction method due to individual circumstances of some Internet users. With this trend, it is predicted that such cryptocurrency can be used in real life beyond the Internet in the near future. In this paper, a technical method for designing a cryptocurrency payment system based on LoRaWAN that can easily build a wireless Internet network infrastructure at low cost as a way to activate the use of cryptocurrency in real life is presented based on the LoRaWAN standard.

• The Journal of the Convergence on Culture Technology
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• v.7 no.1
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• pp.145-150
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• 2021

This thesis attempted to examine the mechanization of humans, humanization of machines, and coexistence through dance works. The dance works were reviewed by partial excerpts from Oscar Schlemer's <3 Chord Ballet>, Felindrome Dance Company's , and . Also, I looked at the dance work , which has an inherent form of coexistence. Through the above work, robot-like science and technology and fusion. It was found that various dance performances that coexist in complex forms provide continuous creativity to humans, and various forms of sensibility and creative movements based on data make it possible to produce rich performances for humans. This researcher expects numerous works that accept and reflect the changes of the times through the embodied interaction of dance performances with science and technology.

• The Journal of the Convergence on Culture Technology
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• v.8 no.2
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• pp.179-185
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• 2022

Society is entering a new transition period due to the metaverse, where a new world is created by the fusion of the online virtual world and the real world with the development of information and communication technology. The realm of Metaverse, which was focused on entertainment, is gradually expanding into everyday areas such as fellowship activities, education, and commerce. Its application is also increasing in the field. Therefore, this study intends to discuss the concept, core type, development trend, and future application of the metaverse in the military field.

• International Journal of Advanced Culture Technology
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• v.10 no.4
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• pp.536-546
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• 2022

A society will lose a lot of something in this field when the forest fire broke out. If a forest fire can be detected in advance, damage caused by the spread of forest fires can be prevented early. So, we studied how to detect forest fires using CCTV currently installed. In this paper, we present a deep learning-based model through efficient image data construction for monitoring forest fire smoke, which is unstructured data, based on the deep learning model YOLOv5. Through this study, we conducted a study to accurately detect forest fire smoke, one of the amorphous objects of various forms, in YOLOv5. In this paper, we introduce a method of self-learning by producing insufficient data on its own to increase accuracy for unstructured object recognition. The method presented in this paper constructs a dataset with a fixed labelling position for images containing objects that can be extracted from the original image, through the original image and a model that learned from it. In addition, by training the deep learning model, the performance(mAP) was improved, and the errors occurred by detecting objects other than the learning object were reduced, compared to the model in which only the original image was learned.

• International Journal of Advanced Culture Technology
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• v.10 no.2
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• pp.252-259
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• 2022

Artificial intelligence is used in fusion with image processing techniques using cameras. Image processing technology is a technology that processes objects in an image received from a camera in real time, and is used in various fields such as security monitoring and medical image analysis. If such image processing reduces the accuracy of recognition, providing incorrect information to medical image analysis, security monitoring, etc. may cause serious problems. Therefore, this paper uses a mixture of YOLOv4-tiny model and image processing algorithm and uses the COCO dataset for learning. The image processing algorithm performs five image processing methods such as normalization, Gaussian distribution, Otsu algorithm, equalization, and gradient operation. For RGB images, three image processing methods are performed: equalization, Gaussian blur, and gamma correction proceed. Among the nine algorithms applied in this paper, the Equalization and Gaussian Blur model showed the highest object detection accuracy of 96%, and the gamma correction (RGB environment) model showed the highest object detection rate of 89% outdoors (daytime). The image binarization model showed the highest object detection rate at 89% outdoors (night).

• Journal of the Korean Society of Food Culture
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• v.38 no.1
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• pp.48-60
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• 2023

The image and emotions associated with Korean food were investigated in 24 food workers (12 Koreans and 12 foreigners) living in Korea. There are a total of 22 terms for the image of Korean food of Koreans and foreigners, including 7 common words, and a total of 33 terms for emotion, including 10 common words. Differences in the images and emotions associated with the perception of Korean food according to the characteristics of the country and region and Korean food experience were established in foreign food workers. In the images of Korean food, Koreans mentioned 'jeong, sharing, balanced, Korean table setting, seasonal (seasonality), yearning, trust', whereas foreigners mentioned 'red, spicy, distinctive flavor, repulsion, sweet, non-salty, tradition and history, and unfamiliarity'. In Korean food emotions, Koreans were "relaxing, friendly, maternal, hospitable, nostalgic, exotic, clean, trust, delicious, touching, and free", whereas foreigners were "happy, appealing, enthusiastic, excited, uncomfortable, worried, adventurous, nervous, joyful, fusion, food-cultural, and amazing".

• Journal of the Korean Society of Food Culture
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• v.38 no.1
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• pp.15-25
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• 2023

This study researches the restaurant industry in Seoul during the late 1940s. The research was based on the four major newspapers in Korea. The data included a total of 227 businesses with 164 non-fusion restaurants that served single-nation type food consisting of 101 Korean, 31 Western, 20 Japanese, and 12 Chinese. Some examples of South Korean dishes are Masan, Daegu, and Jeolla-do-style local foods. As for North Korean food, Pyongyang-style bulgogi, Naengmyeon, Hamheung-style janggukbap, and Gaejangguk were introduced frequently. Chinese restaurants that appeared were high-end places with Beijing-style cuisine. In the case of Japanese restaurants, they mostly had Sukiyaki with Joseon food served as well. Moreover, Western restaurants were fusioned with Japanese as in pork cutlet and curry rice. Others are comprised of "French Cuisine", "Indian curry rice", "Steak", and "Russian soup". This analysis indicates that foreign cuisines had actively entered the market.

• Journal of the Korea Fashion and Costume Design Association
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• v.25 no.1
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• pp.115-132
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• 2023

The globalization of Korean culture has spurred a steady increase in the participation of domestic fashion designers in global performance art. This study analyzes the formal elements of stage costume designs by fashion designers, and further evaluates the impact of these designers' aesthetic philosophies on overall performance. This analysis seeks to provide a foundation for the development of new directionality in performance art, with an enhanced competitiveness derived from diversity and creativity. The scope of this research spans 15 performances and eight fashion designers' works in the post-2010s era. These performances are characterized by their break from traditional artistic norms, illustrating the modernization of the performing arts and reflecting the designers' aesthetic philosophies. This modernization incorporates inspirations drawn from a diverse selection of movements, such as fusion, culture clash, kitsch, and minimal avant-garde. As a result, in combination with a pure reflection of the designers' aesthetics, these designs heighten overall performance, suggest a new direction for traditional performance art, tap into a popular sensibility to expand communication to a wider audience, and push the boundaries of tradition through artistic innovation.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.597-606
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• 2009

The purpose of this study was to investigate perceptions and globalization of Korean food among university students with food related majors. Self-administer questionnaires were completed by 386 students, and data was analyzed using descriptive statistics, t-test, ANOVA and regression analysis. The students in food-related majors had positive perceptions of Korean food. They had perceptions of Korean foods as 'fermented foods', 'seasonal foods', and 'medical foods' and have 'various spices'. Most students agreed that Korean foods need to be 'creatively transformed' and 'localized' in order to globalize successfully. Localization, fusion and creative transformation of Korean food are more important than simple adherence to traditional Korean food. There were statistically significant differences in perception between students in different majors. Students majoring in traditional Korean cuisine showed a more positive perception and attitude toward globalization of Korean food.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.794-800
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• 2007

The purpose of this study was to measure the tourists' preference for alternative restaurants with different combinations of 4 attribute levels: origin description, food type, price and service guarantee. A total of 210 questionnaires were completed from tourists who visited Kwangyang, Suncheon and Yeosu during Jan. 2 - Jan. 15, 2007. Conjoint experiment method was used to develop hypothetical restaurants. Ordinal probit model was used to measure the effects of attribute levels on the tourists' preference. Results of the study demonstrated that the ordinal probit model analysis result for the data indicated excellent model fit. The effects of attribute levels (origin description, traditional food, fusion food, price, service guarantee) on the tourists' preference were statistically significant. As expected, estimates of marginal willingness to pay for origin description(3.063), food type(2.349), and service guarantee(2.356) were statistically significant. Moreover, tourists were more willing to pay for origin description than other attribute levels. Tourists also considered the origin description as the very important attribute. In conclusion, based on conjoint analysis, a model was proposed of marginal willingness to pay of attribute levels. It should be noted that the original model was modified and should, preferably, be validated in future research.