• Korean Institute of Interior Design Journal
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• v.21 no.3
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• pp.194-202
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• 2012

The purpose of this study is to extract environment-friendly planning elements to apply in Korea by putting together and reclassifying four foreign environment-friendly certification systems related to regeneration spaces - LEED in USA, CASBEE in Japan, BREEAM in England and BEAM in Hong Kong - and analyze and evaluate domestic and foreign spaces which were certified as Environment-friendly spaces in order to offer plan guidelines to raise awareness of the importance of environment-friendly elements in regeneration spaces and to encourage them. The concept and the characteristics of green building were studied through documentary survey. In addition, green certification system of the present domestic new spaces and foreign regeneration spaces was studied and assessment tools for indoor regenerated spaces-related green certification system were developed. With checklists which are developed in this study, level of going green of foreign spaces certified environment-friendly was assessed. Based on the results of this study, conclusions are as follows. As a result of case research of spaces-certified green of Hong-Kong's existing buildings with a developed checklist, application of general assessment part was all alike, but that of detailed assessment part was different. However, Hong Kong showed superiority in lighting energy saving, separate collection of recyclable domestic waste, recycling by-product and management. In addition, Hong Kong applied eco-friendly planning elements maintaining buildings in their condition as possible as it could with management, use of green program, replacement with high efficiency lighting, monitoring system, installation of recycling bins and energy saving by attaching reflective film.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.467-477
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• 2009

This study was conducted to investigate and analyze food related and space related elements of popular Vietnamese restaurants in Hong Kong to identify restaurant images related to food, to examine how Vietnamese traditions are applied to such restaurants, and ultimately, to get their implications for us. Luxury Vietnamese restaurants in Hong Kong tended to be located in major office buildings and famous shopping malls in the downtown area; therefore, they were highly accessible to foreigners. In addition, most Vietnamese restaurants were quite formal in size or atmosphere. The food-related elements of the luxury restaurants reproduced traditional menus, but the table setting and service generally adopted a formal Western style setting. The presentation of foods was also creative and contemporary, to suit international customers' tastes. Regarding the spatial elements, restaurants serving traditional menus had interiors influenced by the French colonial period, while those serving contemporarily adapted menus had interiors with simple contemporary images emphasized by Vietnamese traditional decorations. These characteristics allowed foreigners from diverse countries to access the restaurants without a sense of rejection. Casual restaurants were primarily exposed to many people on busy roadsides, but they tended to be inferior in terms of size and quality. Apart from size and price level, food-related elements failed to reflect Vietnamese unique traditional characteristics. The outward appearance consisted of basic construction materials (glass, chassis, and bamboo) instead of those representing Vietnamese architecture. Additionally, the interior of the casual restaurants contained traditional elements or objects more frequently than luxury restaurants, but they looked rather disorderly and lacked harmony. Overall, the image of casual restaurants was degraded by the use of cheap and low quality finishing materials and furniture. The results of this study may be useful for organizations promoting the Branding of Korea or businesspeople and designers promoting the globalization of Korean foods.

• Korean Institute of Interior Design Journal
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• v.18 no.1
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• pp.54-63
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• 2009

The present study is a basic research for promoting the globalization of Korean food, aiming to analyze Japanese restaurants in Hong Kong, an international city successful in globalization, focused on their spatial characteristics and food related characteristics and to use the results as basic materials. The results of this study are as follows. As to the characteristics of indoor spaces and food of Japanese restaurants in Hong Kong, first, the locations of Japanese restaurants were mostly easily accessible luxury hotels, office buildings or shopping malls. They displayed Japanese styles well and used conspicuous signs. Their trade names were given after traditional place names, food names, greetings, etc. Second, the spaces of Japanese restaurants expressed contemporary and, at the same time, traditional styles moderately and elegantly by applying emphatic articles such as traditional furniture, tools and folk paintings to contemporary spaces with traditional air, and by doing so, they showed various possibilities. Third, as to the characteristics of food culture, menus were diversified from traditional menus such as kaiseki to everyday menus such as vinegared rice, ramen, skewered roast meat and fusion dish, and at the same time, differentiated by concept. In addition, some restaurants succeeded in globalization and modernization with chains throughout the world. Furthermore, while table setting, food dishing and tableware image were harmonized with the concept of the restaurant space, if tradition needed to be displayed it was used at a minimum, showing the Japanese aesthetic sense through the restaurant space and food. In globalizing Korean restaurants based on the results of this study, we need to link trade name, facade, sign, menu and space with served food, and to plan a consistent story so that Korean culture and images are expressed. In addition, if a manual is made by benchmarking the Japanese government's support policies and relevant businesses' efforts and ideas and provided to Korean restaurants, it will be helpful for Korean restaurants, which spread Korean food culture, to be more competitive and graceful.

• International Journal of High-Rise Buildings
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• v.4 no.2
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• pp.143-152
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• 2015

The increasing integration of public space and consumerism in Hong Kong has yielded new urban forms. The emergent vertical malls in Hong Kong and other East Asian metropolises have overturned the existing vertical order of the city. This vertical order is determined by the level of accessibility, but is being challenged by widely adopted vertical circulation technology. Inspired by Fredric Jameson's and Rem Koolhaas' reflections on the cultural significance of vertical transportation, this article examines the conflict between market logic and urban design requirements in the vertical interior spaces. "Departmentalization," as the current programming formula for vertical malls, can be further optimized by critically applying urban design doctrines such as Kevin Lynch's five elements of city image. It concludes with a statement that the knowledge base of vertical urbanism should be open to a set of new terminology informed by a new technological environment.

• Korean Institute of Interior Design Journal
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• v.16 no.6
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• pp.152-160
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• 2007

The purpose of this study is to compare conditions of Korean Restaurants in Hong Kong with those of Thai ones, which have already succeeded in globalization, by investigating and analyzing the characteristics of the two parties in Hong Kong, a world-wide international city. For these purposes, we selected 10 Korean restaurants & 10 Thai restaurants in Hong Kong, and visited the selected restaurants during the period from 2007.7.9 to 2007.7.14, to examine indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows ; we have first found that Korean restaurants did not show any humane properties linked to restaurant concepts and indoor space, did link Korean images through their trade names, and showed decorative culture based on traditional house and dietary-life cultural properties based on traditional Korean Bansang table setting at large. On the other hand, 4 (22.5%) out of the entire cases in Thai restaurants showed religious characteristics with strong Buddhist colors revealed, and all cases showed traditional Thai food cultures, from which we could find out dietary-life cultural properties. Second, whereas there were one case of Korean restaurants in which tradition was main and modernity was assistant, five cases in which tradition and modernity were paralleled in value, and two cases in which modernity was main and tradition was assistant, Thai restaurants had one case where tradition was main and modernity was associative, four cases in which tradition and modernity were paralleled in value, and four cases where modernity was main and tradition was assistant. This means that the Thai restaurants did not insist only on tradition, but showed efforts to transmit luxurious and refined Thai images to people from the world. Third, whereas Korean restaurants had to do with all kinds of menu, were equipped with brazierson their tables uniformly, and showed any differences because they did not use different tableware in accordance with foods, Thai restaurants divided the dinner into the hors d'oeuvre, the main, and the dessert or systemized menu structure by categories in accordance with cooking styles, and tableware selection in accordance with menus, table setting, food materials, and food styling using flowers were consistently expressed.

• Korean Institute of Interior Design Journal
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• v.19 no.3
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• pp.260-268
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• 2010

At a passenger terminal which is a core facility of a large-scale airport, users are not easy to recognize its space and to approach each facility by composition of large-scale space not recognized at a glance and arrangement of complicated functional space. Such a passenger terminal should be designed by putting a focus on functionality, safety and convenience since diverse passengers use it. At a passenger terminal, a lot of passengers' circulation followed by diverse purpose appear. Therefore, it needs a lot of functional space and space to satisfy passengers' demands. When circulation is planed, it should be designed by a systematic standard. The study was carried out on the basis of international airports, considering features and functions of airport circulation system. In kind of circulation in passenger terminal of an airport, there are user's circulation (passenger's circulation, employee's circulation and service circulation) and baggage circulation. The study examined passenger's circulation which was a major circulation of passenger terminal out of user's circulation. The study examined elements which had an effect on circulation system at a large-scale airport passenger terminal and basic data for an efficient circulation system standard of passenger terminal through case analysis of passenger terminal circulation systems at international airports.

• Korean Institute of Interior Design Journal
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• v.21 no.5
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• pp.280-288
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• 2012

The objective of this study was to analyze the characteristics of traditionality expressions at modernized Chinese restaurant in Hong Kong. As a case study, the study examined 12 modernized Chinese restaurants in Hong Kong. The gathered data were categorized and examined according to the ways of traditionality expressions, which included reproduction, transformation, and reinterpretation of traditional components. Each of the components was measured for the amount of traditional or modernity expression on a five-point scale. The five-point scoring system put an emphasis on tradition; 1 point was given to principal modernity(modernity: 90-100% + tradition: 0-10%), 2 points were given to principal modernity + auxiliary tradition(modernity: 70-90% + tradition: 10-30%), 3 points were given to the same ratio between tradition and modernity(modernity: 40-60% + tradition: 40-60%), 4 points were given to principal tradition + auxiliary modernity(modernity: 10-30% + tradition: 70-90%), and 5 points were given to principal tradition(modernity: 0-10% + tradition: 90-100%). The analysis performed according to those criteria and methodologies led to the following findings and conclusions: TM style, in which modernity was principal, usually did transformation and reinterpretation of traditionality. As for the design attributes of the styles, the TM style, they processed a majority of the spatial components as modern or reinterpretation of traditionality, which would be easily considered to be modern without careful observation, and applied a small amount of direct reproduction or transformation, which gives out a direct hint at traditionality, to attract more attention. Many of the spatial components did not express traditionality directly, expressing it indirectly or metaphorically. Traditionality was expressed in a small number of the spatial components, thus serving as a focus or impact point in the given space.

• Korean Institute of Interior Design Journal
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• no.12
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• pp.10-17
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• 1997

The lastest art is being characterised by an ever active exchange between different genre. This is a study on the installation aspect in deconstruction architectured and interior design. The progressive and aggressive nature of installatation art embodies uncatagorized genre, the freedom of material application, introduction of the notion of time in space, the reversion of subject and object, the union of art and every experience, understanding of object through deconstruction, enlargement of concept of space, collage-style composition and layer technique. I can conclude that the installation aspect in Tshumi's Parc de la Villette is its call upon the audience to actively participate, the introduction of a coincidental conjunction, its challenge on the conventional idea of park and its flexibility caused by human activity and time. In Hadid's Hong Kong Peak Club the installation aspect is the application of layer technique using four enormous beams horizontally laid out on a man-made moutain. Furthermore, Libeskind's pursuit of the mental in Berlin Museum Extension through the penetration of an invisible line into a void creates a new interpretation of the role of a museum and thus relates itself to installation art. The installation aspect in Himmelblau's Vienna Roof Renovation is the literal deconstruction of the roof of an old building in the old section of Wien and the expression of time and space through the interrelationship between interior and exterior environment by the use of juxtaposition technique. Finally, I note that the installation aspect in Gehry's Santa Monica Residence is the reorganization of cheap material as a form of 'object', that creates spon-taneity, movement as well as flow of time in space and ex-hibit the double-sidedness of the visible world.

• 중국학논총
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• no.70
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• pp.169-195
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• 2021

The spatial background is a key element in the development of the character's identity. It is very important to understand the symbolic significance of the spatial background in Eileen Chang's Chuan Qi, a collection of short stories and novellas. The space in Chang's Chuan Qi largely consists of Shanghai and Hong Kong. Smaller spaces include the characters' abodes, such as the mansion and apartment. Even smaller spaces are the interior of a room. The mansion is where she experienced abuse and neglect from her father during her adolescence. The apartment is a place of attachment, as was the place where she lived with her mother. This paper categorizes the mansion, her father's abode, as "a place of daydreams," "a place of death and graves," and the apartment, her mother's abode, as "a place of female independence," "a place of hope for a better life," This paper then examines these spaces to analyze how the symbolic meaning of space influences the identity of the characters.

• Steel and Composite Structures
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• v.21 no.3
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• pp.629-659
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• 2016

In cold-formed stainless steel lipped channel-sections, web openings are becoming increasingly popular. Such openings, however, result in the sections becoming more susceptible to web crippling, especially under concentrated loads applied near the web opening. This paper presents the results of a finite element parametric study into the effect of circular web openings on the web crippling strength of cold-formed stainless steel lipped channel-sections for the interior-one-flange (IOF) loading condition. This involves a bearing load applied to the top flange of a length of member, away from the end supports. The cases of web openings located centred beneath the bearing load (i.e. beneath the bearing plate delivering the load) and offset to the bearing plate, are considered. Three grades of stainless steel are considered: duplex EN1.4462, austenitic EN1.4404 and ferretic EN1.4003. In total, 2218 finite element models were analyzed. From the results of the parametric study, strength reduction factors for load bearing capacity are determined, where these reduction factors are applied to the bearing capacity calculated for a web without openings, to take account the influence of the web openings. The strength reduction factors are first compared to equations recently proposed for cold-formed carbon steel lipped channel-sections. It is shown that for the case of the duplex grade, the strength reduction factor equations for cold-formed carbon steel are conservative but only by 2%. However, for the cases of the austentic and ferritic grades, the cold-formed carbon steel equations are around 9% conservative. New strength reduction factor equations are proposed for all three stainless steel grades.