• Proceedings of the Korean Institute of Interior Design Conference
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• 2006.11a
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• pp.160-164
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• 2006

Along with the development of the modern industrial society, quality of food and beverage space has become advanced, individualized, diverse. Especially the sense of diversity has been expressed in many ways to meet the consumer's needs. What the consumers wants from the food and beverage space is to experience gourmet food with the convenience desired. Consumers today are choosy with the practical use of the space with the reasonable price as well as the taste and quality of the food. They also expect light atmosphere at the same time, something extraordinary as well. Therefore, to provide the space for the consumers needs, open-kitchen style has came into the highlights. Open-kitchen is the basic form of serving meals and has become the important aspect of providing the current needs of the consumers. This study will analyze the open-kitchen style of the food and beverage space of the domestic and foreign based on this phenomenon to study their characteristics.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2005.11a
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• pp.185-188
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• 2005

With the development of digital technology and the advent of the concept of well-being, kitchen will be worked as the center of housing and turn into multi-functional space. So a research is requested to consider the users' needs for kitchen based on their life characteristics. The purpose of this study is to find out housing lifestyles, and to search and analyze users' needs for kitchen planning according to their lifestyles. And then plans for kitchen design are suggested. The findings are as follows. (1) Housing lifestyles of users living in apartment are categorized into the type of network and trial & development, pursing the new environment and technology, the type of high quality and convenience, seeking the way to make housework easy and comfortable, the type of housework oriented and the type of unspecification. (2) The type of network and trial & development requests home automation, confrontation layout of counter-top, the type of high quality and convenience requests enlargement of kitchen space, the newest appliance and kitchen island, the type of housework oriented requests the efficiency of space utilization with a counter-top style table, and the type of unspecification asks space for study and office work. All of the types have needs for water use space, larger storing space and a Kimchi refrigerator.

• Journal of the Korean housing association
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• v.13 no.2
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• pp.65-71
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• 2002

Recently, the space organization of Korean-Chinese houses is different from that of other territories. The characteristics of eating and dinning space for Korean-Chinese Multi-family Housing are as follows ; ⅰ) The most obvious change in Korean-Chinese urban housing style was seen in kitchen space, which can be classify three types such as traditional type, improved type, and LDK type on the bases of heating and cooking method. ⅱ) Special feature of Korean-Chinese housing in Yanji city was that kitchen fulfilled important functions such as heating, cooking, dinning, sleeping, bathing and washing. Since then, each function was separated and functions of kitchen were cut down after all. iii) The arrangement of kitchen space have changeed according to the change of heating fuel, heating system, equipment, relatcd policy, etx. Multi-function kitchen discovered only in Yanji had lasted until 1980's by equipping heating floor system, which is suitable for sit-down living style. In 1990's, this kitchen style was prohibited legally, and the balcony area of kitchen widened due to the abolition of outdoor storehouse for foodstuff.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2004.11a
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• pp.55-60
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• 2004

Regarding the change of life-style, dining and kitchen space has been considered to be more important than before in many ways. At this point of time, it is very significant to understand the trend of the recently planned dining and kitchen space. Thus the purpose of this study is to analyze the dining and kitchen space in the unit of the complex buildings. It is believed that the accumulated data will be the basic information to develop more efficient and convenient dining and kitchen space in future.

• Journal of the Korean Home Economics Association
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• v.27 no.3
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• pp.103-115
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• 1989

This study has been a study on changes seen in rural kitchens and factors affecting the modernization of agrarian kitchen space. The major findings were as follows: 1) The physical changes in kitchen design were carried out rapidly after 1977. This period coincided directly with the period in which kitchen improvement projects were fostered by the Sae Ma-Eul UNDONG 2) The study showed the macro factors contributing to changes in kitchen space to be government policy and industrialization. The study showed the micro factors influening kitchen space changes to be classified along socio-demographic lines and family lifestyle. 3) The factors affecting the degree of satisfaction with kitchens have been divided into socio-demographic and lifestyle characteristics. The level of education achieved by the husband was the most significant among socio-demographic characteristics. Most important among lifestyle characteristics were the cooking fuel used during the slack farm season, eating habits, heating fuel and eating space respectively. The results of this study have some implications in terms of government housing policy. Policymakers should be aware of suitable kitchen spaces to rural households in order to meet their housing needs and expectations.

• Journal of the Korean Home Economics Association
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• v.25 no.3
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• pp.63-82
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• 1987

This is the forth consecutive study on the 'Standardization of Measurement for Korean Kitchen Work Centers and Cabinets for Future Design Criteria'. The purpose of the present research was (1) to classify homemakers' representative like styles related to the kitchen, (2) to examine homemakers' present concerns on the kitchen space, and (3) to investigate homemakers' desire and preference on the kitchen space. Twenty two hundred homemakers of upper and middle class residing in Seoul, Busan, Daegu, Incheon, Gwangju and Daejeon were selected for the survey and 1,843 among them were used for data analysis. Data were selected for the survey and 1,843 among them were used for data analysis. Data were analyzed using the SAS program package. The statistics used were frequency, percentage, mean, factor analysis, F-test, Duncan's multiple range test, X2-test, cluster analysis. Findings from the research as follows: (1) Four factors were found as indicaters of the life style; values on the household work, desire on social function of the kitchen, degree on cooperation of family members on the household work, and convenient management. It was noticeable that homemakers had positive responses in terms of desire on social function of the kitchen and degree on cooperation of family members on the household work. Homemakers' life styles related to the kitchen space were classified into 6 categories. (2) Relatively a few respondents answered that the kitchens were very well furnished. If, however, the economic conditions become better, substantial number of them wanted to invest for better kitchen following the one for living room. (3) It was found that most respondents preferred the arrangement of space, where dining and kitchen in one space, and a hard wall or soft treatment was between living and dining/kitchen area. (4) Many respondents desired pantry, utility and laundry area be near the kitchen or in the same space with it, thereby forming a utility core in a housing space.

• Journal of the Korean Institute of Rural Architecture
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• v.3 no.3
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• pp.23-34
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• 2001

The purpose of this study was to find out the design identity of the Korean kitchen space through out comparing life culture and user's needs of the rural kitchen space between Koreans and Americans. This research was done by the literature review and the empirical data collected through the questionnaire by mail in the state of Missouri, USA and the field survey in the province of Chonbuk, Korea. The American rural residents were 104 and the Korean were 100. The results were as follows. 1) The characteristics of the Korean rural food life were the making Kimchi, soy sauce and bean paste etc. and the preparing food for family events such as birthdays and holidays. They had need to be planned the second kitchen. 2) The characteristics were planned the Korean rural main kitchen to be equipped with another refrigerator for Kimchi, to be wider floor area and to be located near the living and the dining room. 3) The kitchen space also was not reflected on the aged's desire, but this factor will be important to be planned.

• Journal of the Korean Home Economics Association
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• v.29 no.1
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• pp.71-96
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• 1991

The purpose of this study was to identify kitchen space needs in regard to the architectural elements and facilities of rural houses. Three rural villages, Kum-Sung Ri, Young-San 1 Ri, and Yu-Bang 2.5 Ri were selected for this study. The present and past condition of the kitchen space was investigated by the field survey method. The major findings were that: 1) The interior floor materials of the kitchen had been changed from mostly mudplastered floor to linoleum, and the former low level of the kitchen floor had been lifted to the same level of the house plane. This change was made possible by the separation of the cooking from the heating system. 2) Western style kitchen, work centers and kitchen cabinets had been installed in the most of the rural houses. 3) On the basis of this study, the rural Korean kitchen space was classified into six types.

• Korean Institute of Interior Design Journal
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• v.18 no.2
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• pp.50-60
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• 2009

The change of idea about overall politics, society, technology, and culture in 20th century led to the change of kitchen which is the central space of household affairs as well. Frankfurt kitchen of Margarete Schuette Lihotzky which was introduced for the first time at Germany International Trade Exhibition in 1927 functionally designed small space of $6.5m^2$ with considering move-line and convenience. This is the beginning of kitchen type which has built-in sink and cupboard that is regarded as an universal option these days, and this has extensively been applied to kitchen system throughout the world after the repetitive development in America, Sweden and Switzerland. And improved kitchen of Park Gil-Yong which was influenced by rationalism introduced from the house improvement campaign and the opening of a port which were progressed in Korea in $1919{\sim}1930$ is the first stand-up kitchen which improved the inefficiency of Korean conventional kitchen. The purpose of this study is to understand the change aspect of kitchen through the rationalization in each country by comparing the introduction background of the times, change of space for residence and kitchen, and the characteristics of kitchen plan which had influence at the turning point on the kitchen in Korea, Europe on the side of efficiency at the same period, take into consideration of our residing-culture which has rapidly been changed between tradition and modernity, and to see the direction of kitchen design which copes with the unique residential environment.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.2
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• pp.429-435
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• 2018

Space plays a very important role in the human residential environment. Space is where the direct experience of life and expansion of that experience are made out of simple residential space. In particular, kitchen space is where the importance of the living space is perceived and is becoming an everyday part of life through television programs. Thereby, kitchen space is where the culture of everyday life plays a role in communication based on the very important production and function of television culture. The kitchen is where various experiences emerge. It is a space where the phenomena of communicating through cooking, experiencing tastes, and communicating with family members is realized. The purpose of this study is to analyze the relationship between communication and production in the kitchen through analysis of "Yune Restaurant 1" on tvN channel. The results of this study show that the human kitchen space leads to expansion of various experiences in the process of various cultural discounts.