• 제목/요약/키워드: Danish

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데니쉬 모던을 바탕으로 한 아르네 야콥센의 공간디자인 특성 - 건축 공간 프로젝트를 중심으로 - (A Study on the Design Characteristics of Arne Jacobsen based on Danish Modern - Focused on the Architectural Space Project -)

  • 김아람;김종진
    • 한국실내디자인학회논문집
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    • 제20권2호
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    • pp.39-46
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    • 2011
  • Danish Modern has been recognized as simple and comfortable design movement that was matched with its unique regional environment. There are various internationally well known designers such as Arne Jacobsen, Verner Panton. Danish Modern movement and International style had vital role to activate these designers' ideas and design quality. This paper aims to study the background and design characteristics of Danish Modern movement as well as some of the spatial projects by Arne Jacobsen. Furniture design of Jacobsen were already throughly studied in various researches. However his spatial projects such as architectural buildings and interior designs were not. This study analyzes three major architectural projects based on the four characteristics of Danish Modern: Formal Simplicity, Simple Functionality, Regional Contextuality, Reasonable Amusement. After the case study, this study discovered that Danish Modern characteristics had unique roles in the design process of Jacobsen's projects. Danish Modern is still valid design philosophy that can be applied to contemporary society.

데니쉬 페이스트리 냉동생지의 해동온도가 품질특성에 미치는 영향 (Effect of Thawing Temperature on the Properties of the Danish Pastry Made from Frozen Dough)

  • 김지숙
    • 한국식품영양학회지
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    • 제16권4호
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    • pp.359-364
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    • 2003
  • Danish pastry의 반죽을 직날법으로 제조한 후 급속 냉동시켜 냉동고에 6주간저장하면서 1주단위로 5$^{\circ}C$, 1$0^{\circ}C$, 2$0^{\circ}C$에서 각각 해동하여 2차발효 후 오븐에서 구웠다. 냉동저장기간에 따른 생지의 효모 생균수를 측정하였고 냉동생지를 해동$.$발효$.$굽기$.$냉각과정 후 제품의 부피, 수분함량, 경도 등을 분석한 결과는 다음과 같다. 1. 효모는 냉동생지를 낮은 온도에서 해동할 때 높은 생존률을 나타냈다. 2. 빵의 부피는 냉동생지를 낮은 온도에서 해동할때 크게 나타났다. 3. 빵의 수분함량은 냉동생지를 높은 온도에서 해동할 때 높게 나타났으나 그 차이는 미미하였다. 4. 빵의 조직감은 냉동생지를 낮은 온도에서 해동할 때 부드러운 것으로 나타났다. 이상의 결과로 냉동생지의 해동시 5$^{\circ}C$의 낮은 온도에서 해동할 때 효모의 생존율, 빵의 부피, 조직감 등에서 양호한 결과를 나타냈다.

밀가루 단백질 함량이 데니쉬 페이스트리 냉동생지의 품질 특성에 미치는 영향 (The Effect of Flour′s Protein Contents to the Properties of the Danish Pastry Made with Frozen Dough)

  • 윤미숙
    • 한국식품영양학회지
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    • 제17권3호
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    • pp.322-327
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    • 2004
  • 단백질 함량이 다른 밀가루로 데니쉬 페이스트리를 직날법으로 제조 후 급속 냉동시켜 냉동고에 12주간 저장하면서 4주 간격으로 해동ㆍ발효ㆍ굽기 한 제품의 부피, 수분함량, 조직감 및 품질평가의 결과는 다음과 같다. 1. 단백질 함량이 높은 밀가루로 만든 냉동 생지 제품의 부피가 가장 컸다. 2. 단백질 함량이 높은 밀가루로 만든 냉동 생지 제품의 수분함량이 높게 나타났으나 그 차이는 크지 않았다. 3. 단백질 함량이 높은 밀가루로 만든 냉동 생지 제품의 경도가 높게 나타났다. 4. 종합적인 품질평가는 단백질 함량이 높은 밀가루로 만든 냉동 생지 제품에서 높은 점수를 얻었다. 이상의 결과로 데니쉬 페이스트리 냉동 생지 제조시 단백질 함량이 높은 밀가루를 사용할 때 제품의 부피, 수분 함량, 품질 평가 등에서 우수한 효과를 나타냈으나 경도에는 그렇지 않았다.

부력조정에 의한 외끌이기선저인망의 어획성능 개선 (Improvement of fishing efficiency of Danish seine to ratio of buoyancy by sinking force)

  • 이혜옥;이주희;권병국;김부영;김병수;유제범
    • 수산해양기술연구
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    • 제43권2호
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    • pp.87-100
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    • 2007
  • This study was carried out to offer fundamental data for improving the fishing efficiency of the Danish seine. The net height and the shape in the water was measured to analyze the efficiency of the existing Danish seine. And then, an improved fishing gear was developed based on the results and was tested in the field. Measuring devices were attached on center of a ground rope and a head rope. The net height is the spread distance between the ground rope and the head rope, which was measured on the different ratio of buoyancy. The results are obtained as follows. The net height estimated from the design plan of horizontal hanging ratio 0.40 in the existing Danish seine A and B estimated both 4.94m. The net height of the existing Danish seine A and B was respectively 1.8m and 2.3m, which form 36.4% and 46.2% of the net height estimated from the design plan. Buoyancy was changed as 79.5% and 96.2% relative to the sinking force in the existing Danish seine. The net height of 79.5% was 3.95m which increased to 80% of the estimated net height. The other shows the same result with the first case. It is not necessarily that the high buoyancy/sinking force ratio make the high net height, 80% is adequate as the buoyancy/sinking force ratio. In case of the improved Danish seine, the mean net height was about 5.0m, means 58.3% of estimated net height 8.58m.

교과과정의 특징에 기초한 덴마크의 가구 디자인 교육에 관한 연구 (A Study of Danish furniture Design Education based on characteristics of curriculums in Danish institutions)

  • 김진우
    • 한국실내디자인학회논문집
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    • 제26호
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    • pp.3-10
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    • 2001
  • When initially comparing Denmark with Korea, it would appear that the two have little in common. However, upon further investigation, one would find they are similar in that they both small Countries located outside of central continents without an abundance of natural resources. Each has also shown displayed its own successful design to the world. The unique qualities of Danish designs have both, in turn, influenced other Countries' designs, thus having a ripple effect worldwide in the design area. One may concluded that the schools educating these designers have played a role in Danish unique design success. This thesis investigates and details curriculums and goals of three furniture design departments of Universities in Denmark and, is useful for furniture department's in Korean schools who wish to have a better understanding of how Danish schools have achieved their success to date.

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조선조 가구의 장식적 표현기법과 무늬의 특징-덴마크와 한국의 민속가구 비교를 중심으로- (The Characteristics of Ornamental Technique and Motifs in Folk Furniture of Chosun Dynasty-In Reference to a Comparison between Danish and Korean Folk Furniture-)

  • 최정신
    • 한국실내디자인학회논문집
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    • 제12호
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    • pp.57-66
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    • 1997
  • This study was carried out to find out some similarities and differences of the ornamental technique and motifs in folk furniture between Denmark and Korea which had quite different background of development of folk furniture as one of a cross-cultural study. Furniture made and used in the 18th and 19th century was investigated in order to eliminate the influence of internationalism in the design area in the 20th century. This study was fulfilled by many study trips all over the districts in Denmark to identify Danish folk furniture as well as literature study. Study trips to folk museums. Insa-dong, Janghanpyung furniture market were done for Korean folk furniture. Characteristics of ornament in Danish folk furniture were as followings; Main materials of the Danish folk furniture were conifers, especially pine tree, as pine was very common and easy to get from their surroundings. The most popular and unique types of decoration in Danish folk furniture was painting. Colors used in painted furniture were very bright and vivid. This might be a reaction to the long and dark winter of Scandinavian countries. Motifs used in Danish folk furniture had been chosen to reflect their surroundings. Flowers, six-angular stars, animals, human figures and Biblical motifs were popular sources of decoration for Danish folk furniture. Characteristics of Korean folk furniture were as followings; Main materials of Korean folk furniture were broad-leaved trees as well as conifers, because of their beautiful wood grain. The Korean ways of decoration were different from Danish ones. The method of painting with bright from Danish ones. The method of painting with bright colors was hardly ever used in Korea, except only in lacquering. The most popular decoration method for Korean folk furniture was revealing the natural wood grain with transparent vegetable oil finish, instead of painting. Metal ornament was unique to Korean folk furniture. therefore a lot of metal ornaments were attached on the furniture. Motifs used in Korean folk furniture were more like symbolic than Danish ones. Korean people tried to express their longings and norms through the motifs, such as longevity, prosperity, good luck, and many sons, etc. Therefore, it was natural for Korean motifs to have special symbolic meanings.

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Pastry의 마가린 함량과 결 수가 Danish pastry의 물성에 미치는 영향 (Effects of the amount of pastry margarine and the number of layers on the properties of danish pastry)

  • 김석영;조도현
    • Applied Biological Chemistry
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    • 제41권6호
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    • pp.426-430
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    • 1998
  • Danish pastry 제조 공정에서 Pastry 마가린 함량과 결 수 변화가 Danish pastry의 품질을 결정하는 완제품의 수분 함량, 굽기 손실, 부피, 경도, maximum weight, 및 vapor action에 미치는 영향을 조사하였다. 제품의 수분함량은 동일한 pastry 마가린 함량에서 결 수가 증가할 수록 미세한 증가를 보였고 동일한 결 수에서 pastry 마가린의 함량이 증가할 수록 제품의 수분 함량은 감소하였다. 제품의 굽기 손실은 동일한 pastry 마가린 함량에서 결 수가 증가할 수록 감소하였고, 동일한 결 수에서 pastry 마가린 함량이 증가할수록 제품의 굽기 손실은 증가하였다. 부피의 경우 30%에서는 18결, 50%에서는 27결, 70%에서는 36결, 90%, 110%에서는 48결이 최대의 부피를 얻었다. 경도와 maximum weight는 동일한 결 수에서 pastry 마가린 함량이 증가할 수록 감소하였고 동일한 pastry 마가린 함량에서 결 수가 증가할 수록 경도와 maximum weight는 감소하였다. Vapor action크기가 $9{\sim}16\;mm,\;17{\sim}24\;mm$부근 일 때 제품의 부피가 가장 크고 vapor action수와 부피는 비례하였다. 제품의 상품화에 가장 적합한 vapor action크기는 $9{\sim}24\;mm$가 가장 적절한 것으로 나타났다.

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Analysis of Gender Identity Expressed in the Movie based on Judith Butler's Gender Theory

  • Kim, HeeSeon;Kim, Jinyoung;Kan, Hosup
    • 패션비즈니스
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    • 제23권6호
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    • pp.76-85
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    • 2019
  • is based on a true story of the first transgender individual. It portrays psychological changes visually during the protagonist's confusion with self-identity based on gender. This study analyzes gender identity in contemporary fashion intensively based on gender images and costumes appearing in the film . In the society lacking a fixed gender image, this study provides a timely insight into gender identities by analyzing the fashions depicted in the movie. The movie is a true story of the first transgender person working hard to determine his or her own gender identity. As a research method, the theoretical basis of genderless approach was established via literature review. The characteristics of genderless identity were determined by dividing the movie into established and ambiguous gender periods to analyze the comprehensive changes in costumes for comparison. Einer Wagner representing male identity portrays men's fashion whereas Lily Elbe representing female identity depicts women's fashion. While the two different genders find their places in a single body, the confusion creates genderless fashion. By dividing these phases into femininity, masculinity and genderless categories, each costume was analyzed comprehensively, and the images of relatively changing fashion were studied by altering the gender identity. Four characteristics including androgyne, rebellion, pleasure and balance were derived from the gender identity based on Fashion in .

덴마크 민속 수납가구의 디자인과 장식 -채색장식기법을 중심으로- (The Design and Decoration of Danish Folk Storage Furniture -In Reference to painting Decoration-)

  • 최정신
    • 한국실내디자인학회논문집
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    • 제17호
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    • pp.157-165
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    • 1998
  • This study aimed to identify characteristics of design and decoration of Danish peasant furniture especially painted storage furniture used during the 18-19th century before modern design movement of Internationalism prevailed all over the world. Owing to the fact that Danish peasant furniture were made of available conifer around the farms painting method was preferred to carving. Remoted from main land of western and southern Europe Scandinavian countries longed to imitate their Baroque style architecture and furniture made of marble of hard woods. Painting method was adopted to disguise cheap wood so that it looked like expensive or exotic materials such as marble oak metal granite etc. what they could not afford to buy. Eventually they evolved unique materials equipments and methods for imitation painting in order to decorate folk storage furnitures as well as formal architecture : palaces churches and other official buildings,. Marbling clouds marbling graining stencil spatter painting trompe-I'oeil were common to imitate stones or hard woods. Strong and bright colors had good combination together with dull colors on the Danish peasant painted furniture.

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