• The Korean Journal of Community Living Science
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• v.28 no.3
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• pp.415-428
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• 2017

The purpose of this research was to develop healing food dishes for the vitalization of forest healing tourism in agricultural areas by enhancing satisfaction of food experiences by visitors to Mount Chungnyeong, Jangseong. Results from site visitation by three professors from food-related departments, association opinions, Jangseong-gun policies, and research materials relating to healing foods were applied for the preparatory experimental cooking, and the final dishes were selected through a food demonstration event. As a result of observation during the site visitation, the main dishes of the subject restaurant appeared to be limited to Samchae Bibimbap, Samchae Ddeokgabi, and Korean set menu items, revealing a limited selection for tourists and referencing a failure to induce customer attraction and long-term stay. Development of a menu conforming to the image of forest healing at Mount Chungnyeong is desperately needed. As a result of applying the results of the surveys from visitors to Mount Chungnyeong, the types of dishes preferred appeared to be Korean table d'hote and Bibimbap, and pork was preferred as the $entr{\acute{e}}e$. The characteristics of preferred dishes appeared to be based on tradition and regionality. Thus, Forest Healing Savory Dish, Yellow Health Dish, and Samchae Kalguksu applying the policy direction of the Yellow City, Jangseong-gun and the image of Jangseong-gun based on Confucianism were developed. Tourists may further enhance the effectiveness of forest healing through foods based on dishes by adding traditional taste using seasonal food ingredients and local specialties, which can contribute to the vitalization of forest healing tourism.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.1
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• pp.53-75
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• 1991

To examine the main party of royal family in the Man Kyong Jeon, the authors analyzed“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. The dining tables were divided into two:fixed arranging tables(131) and taking-away tables. 2. Food and flowers were distributed to the 1238 attendants. 3. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 4. The seat of the King's Grand Mother was located facing the south. 5. Red silk table cloth was used in the main party. 6. At the main party for the King's Grand Mother, dishes were arranged in the following sequence, the first line : cakes made of flour, oil and honey etc. the second : oil and honey pastry the third : fruits the fourth : rice cake etc. the fifth : cooked meat and fried fish etc. the sixth : sliced raw fish and beverage etc. the seventh : noodles, soup and soy bean sauce the eighth : spoon and chopsticks. 7. In the arrangements of tables for the King's Grand Mother, the heights of food on the dishes were as following level, a dish : 1 chok and 5 chon (1척 5촌) 27 dishes : 1 chok and 3 chon (1척 5촌) 7 dishes : 1 chok. (1척)

• Korean Institute of Interior Design Journal
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• v.16 no.4
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• pp.54-61
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• 2007

The purpose of this study was to investigate the spatial characteristics of residential and nursing units in large skilled nursing facilities for the elderly that were located in city areas, and to discuss the way for efficient unit care. For collecting the data, the researcher visited 6 facilities to make explorations and to interview the staff concerned. Most of the research facilities had systematic residential units that each unit basically had elderly private rooms and the spaces for small group. The number of elderly residents per unit was appropriate for the limit which was suggested by Kwon(2002), but the sizes of small group spaces were smaller than the standard limit($1.62m^{2}$ per resident). The nursing units were made up of nursing station, 2-4 residential units, spaces for large group of residents, hair dressing, nurse, living assistants, bathing, storage and etc. Some of them had problem in efficiency of space use because they did not have distinct usage. In conclusion, this study suggests that each floor has one nursing unit including 40 residents maximum and each nursing unit consists of 2-3 residential units that have 20 residents maximum per unit. In each residential unit, the furniture and spaces for efficient unit-care should be arranged, such as TV, dining table, kitchenette, bathroom, and rooms for living assistants. The hall type is better for the small group so that it has a transitional characteristic leading to the public spaces. The large group space needs to have clear usage such as conducting program differentiated from small group, and various furniture such as sofa, TV, table, and etc which encourage the elderly voluntary use.

• Journal of the Korea Furniture Society
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• v.27 no.1
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• pp.8-14
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• 2016

Increasing concerns of environment need to make change furniture field to more environmentally friendly approach, such as reuse of by-products from wooden products. As it is, the methods of recycling wood for industrial purposes have the advantage of productivity and adaptability. However, the industrial way is required a certain production facility of processing wooden by-products and has possible hygienic problems due to contaminated sources. Many designers have developed their own methods for reuse of wood in unique and artistic ways. Even so, because of confined sources, it could be not enough supply. Therefore, I developed the design methodology utilizing wooden by-products from S Design Company to relieve former ways' problems. The design suggestion took materials from a safe and abundant source. The wooden leftover pieces were connected together with epoxy clay, so previous process traces of furniture are remained as a decorative factor. Moreover, the synthesized material was able to be processed by ordinary woodworking facilities without additional installations. In doing so, console table focused on a commercial purpose and dining table for an artistic objective were successfully fabricated as final suggestions. In consideration of the proposal using wooden furniture leftovers, diverse recycling designs should be investigated for future reference.

• Journal of the Korea Furniture Society
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• v.19 no.4
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• pp.260-272
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• 2008

The recent concept of kitchen is likely defined as "Kitchen Culture" including the function of living room where all families make a conversation as well as a dinner, and it is becoming another type of the residential environment, deviating from the stereotype as only cooking area. Particularly the comfortableness of living room is closely associated with a receipt function of kitchen, and the sort & dimension & size of furniture and diversity of shapes playa more meaningful role for improving our life standard & comfortableness compared with the past, nevertheless this receipt study is carelessly handled in the first phase of construction. This Study is focusing on understanding the modern concept of kitchen where the open space concept is being introduced as more reasonable space concept, and on suggesting a solution for receipt-function of the modern kitchen concept connected with "L-D-K (Living room - Dining room- Kitchen)" space idea. In the Chapter 2 the concept of receipt and function of kitchen, the wide variety of kitchen utensils was checked up, and in the Chapter 3 the change of trends of kitchen area & receipt space was considered, and finally in the Chapter 4 the modern concept of kitchen was presented, by instancing overseas examples with receipt planning. As a consequence, the alternative of the receipt in the modern kitchen is to install an Ireland table or another type of receipt-available table (lower furniture) in the dead space between kitchen & living room for motivating smooth communication and convenient receipt, and that is the trend nowadays. Kitchen desires a rapid change. Through this kind of study it should be more researched that kitchen is not an independent space any more and lies in the mutual connection of L-D-K.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.2
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• pp.175-183
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• 1991

To examine the Royal evening party in the Man Kyoung Jeon, the authors studied“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong) The results obtained from the study were as follows. 1. The dining tables were divided into two : fixed arranging tables(7) and taking-away tables. 2. There were no distribution of food and flowers to the attendants in the evening party. 3. Tables used in the evening party were all round tables. 4. According to the status or class of the attendant, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 5. All of the arrangements in the evening party were the same as those of the main party. 6. In the arrangements of tables for the King's Grand Mother, the hights of food on the dishes were as following levels, 1 dish : 9 chon(촌) 7 dishes : 7 chon(촌) 4 dishes : 6 chon(촌) 3 dishes : 5 chon(촌)

• Journal of the East Asian Society of Dietary Life
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• v.1 no.3
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• pp.239-257
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• 1991

To examine the next following day party and the next following evening party in the Man Kyong Geon, the authors analyzed“Jin Chan Eui Gue”, which is a historical record, published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. The dining tables of next following day party were composed of two types:fixed arranging tables(22), and taking-away tables. 2. The dinind tables of next following evening party were also composed of two types:fixed arranging tables(6), and taking-away tables. 3. Food and flowers were distributed to the 290 attendants at the next following evening party. 5. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, heights of food, flowers china ware etc. 6. Arrangements of the next following day party and the next following evening party were the same as those of the main party. 7. The arranged seat of the Crown Prince was facing the west. 8. In the arrangements of tables for the Crown Prince, the heights of food on dishes as following levels, 1 dish : 1chok(1척) 6 dishes : 8 chon(8촌) 5 dishes : 7 chon(촌)

• Journal of Korea Multimedia Society
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• v.10 no.12
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• pp.1687-1697
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• 2007

Paik Nam-June is known as a Video Artist. Video is a presentation tool with the feature of recordability. However, it is not only a video which has been applied as an art presentation tool by him. Nevertheless, the existing researches fail to notice the aesthetic concept which is shown as the rest contents or forms, as they focus on the media features of Paik Nam-June's video. Therefore, this article aims at contemplating the art world of Paik Nam-June with its contents as 'visualization of music' and its form as 'hypermediacy' Therefore, 1. Sound is shown as the visualization of music, with the direct influence of absolute hollowness and noise of John Cage, originated from Zen Buddhism, while the foundation of it is known to be from the liberation of dissonance of Arnold Schoenberg and creative impromptu of shamanic sound. 2. The from of TVs influence of the orchestra, originated from Culture of a dining table in Korean. and indicated hypermediacy 3. Paik Nam-June indicated 'Text-interpretation' us to text analytics of 'how to read', rather than the question of 'what to tell' by intermedia as the visualization of music & hypermediacy.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2008.11a
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• pp.92-95
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• 2008

As society ages increasingly, maintaining an independent lifestyle at home becomes an important issue for older people. The elderly themselves demand an independent lifestyle despite their health status and living arrangements. The purpose of this study is to provide basic guidelines for the elderly housing through the analysis of seniors' housing behavior. The total of 438 residents take part in the questionnaire survey research through the quota sampling method grouped by age (60-64 group, 65-69 group, 70-74 group, over 75 group). The results are as follows. (1) Seniors' subjective physical and functional status is not differed one age group from the others, but it is differed by the sex. (2) Seniors spend more than three hours on watching TV. The male spend more time on information search, while the female on the house chores. (3) The older use the bedroom more than the younger. Living rooms are more frequently used among the young old and the residents live in the apartment houses. (4) More than half senior use a sofa in the living room, a table in the dining room, and a bed in the bedroom. The young old and the apartment residents use such furniture more than the other groups.

• Korean Journal of Community Nutrition
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• v.2 no.4
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• pp.616-623
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• 1997

This study was conducted to investigate and to improve the actual condition of food service for patients in hospitals. For this purpose, questionnaires were distributed to 283 patients admitted to a university hospital and three general hospitals between January 27 and February 15, 1997. The department participated in the study included internal medicine, surgery, obstetrics, orthopedics and so forth. For meal time, 61.1$\%$ of patients wanted to eat breakfast at 8 am, 55.8$\%$ lunch at noon, and 73.5$\%$ dinner at 6 pm. The patients complained about unsatisfactory hospital food itself by 37.8$\%$, about insufficient food amount by 19.6$\%$, about menu with no choice by 41.2$\%$ and about low variety of the meals by 32.7$\%$. Sixty two point nine percent of the subjects enjoyed snacks between meals because of poor appetite at meal time(46.1$\%$), delayed food service(39.9$\%$) and others(11.2$\%$). The types of diet were mainly regular ones(58.6$\%$) with some high protein(12.4%) and diabetic sensitive ones(7.1$\%$). As eating place, the patient's prefered bed(51.9$\%$), room-table(27.2$\%$) and dining room(17.7$\%$). Fifty-five percent of them also wanted hospital foods available to their caring relatives. (Korean J Community Nutrition 2(4) : 616-623, 1997)