• 패션비즈니스
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• 제14권5호
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• pp.158-175
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• 2010

Culture means a lifestyle realizing a definite object or ideal. Each local special culture is enormous in value as a local culture inheritance. If it is developed a local culture products representing local culture, it can perform an important role on one of the strategies for revitalizing local economy. One of the typical cultures in Kyung-Nam is the Gaya culture. The most characteristic of the Gaya culture is powerful iron culture and lots of cultural properties have been founding as relics. Judging from a lot of iron relics, we can figure out a high level of iron manufacturing technology. I studied focussing on the plasticity of Gaya relics and collected base materials for developing local cultural goods, using the motif of Gaya culture with excellent aesthetic consciousness. I classfied Gaya relics into a crown style, jewelry, harnessry, weapons, armor, earthenware, and considered its characteristic of the plastic arts, based on the preceding studies and document data. There exists natural, moderate, polished, indigenous, simple, rhythmical, delicate, florid, technical, symbolical, strong, diverse, naive beauty in the plastic characteristic of Gaya relics. Gaya culture with the special excellence of aesthetic resources, is worthy enough to be recreated as local cultural goods. Variable and special cultural fashion-products with the distinctive feature of Gaya culture need to be developed without delay.

• 문화기술의 융합
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• 제6권1호
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• pp.389-393
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• 2020

세계적으로 로컬기반의 상품, 특히 농식품에 대한 관심과 중요성이 커지고 있는데 비해 이에 대한 체계적인 연구는 여전히 부족한 실정이다. 최근에는 농식품에 대해서도 소비자들이 브랜드를 중요하게 생각하는 경향을 보여주고 있어 로컬푸드와 로컬푸드 브랜드의 관계에 대해 연구를 시작하였다. 본 연구에서는 로컬푸드를 대상으로 로컬푸드상품과 로컬푸드 브랜드에 대한 이미지일치성이 브랜드선호와 구매의도에 미치는 영향을 살펴보았다. 연구의 결과 로컬푸드상품과 브랜드에 대한 이미지일치성이 강할수록 브랜드선호에 긍정적인 영향을 미치는 것으로 나타났다. 또한 브랜드 선호가 강할수록 고객의 재구매의도도 높게 나타났다.

• 한국의류산업학회지
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• 제14권6호
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• pp.898-905
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• 2012

This paper develops fashion products that express the beauty of Baekje through an investigation of the unique characteristics of Baekje artifacts. This work can promote the Baekje region and provide cultural goods for local festivals to improve the economic competitiveness of the area. Artifacts from the Muryongwangreung in Gongju (the capital city of Baekje during the Woongjin period)were reinterpreted into a more modern form. Among the Muryongwangreung artifacts, the king and queen's gold coffin as well as chignon ornaments were used as design motifs. These artifacts were stylized into motifs and developed into patterns using Adobe Illustrator CS3 and Adobe Photoshop CS3. The patterns were subsequently applied to the designs of scarves and ties. The color was selected using the CMYK colorway from the Gongju city logo subsequently, a total of 12 designs (including 6 ties and 6 scarves) were developed. The design developed from this research can be applied to diverse products to promote the area. Using the research as a foundation, fashion product development based on the local culture can have a significant impact on the establishment of the Baekje cultural identity and the competitiveness of the region.

• 한국식생활문화학회지
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• 제22권6호
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• pp.775-782
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• 2007

Dietary behavior of the elerly over 65 and local products in Yeongi Chungnam were studied during busy farming season and meal menu was developed based upon the information surveyed. In allowance, 45% of them lived with less then one hundred thousand won but 95% had their own residence(P<0.001). The dental health conditions of the male and female elderly did not show significant differences but had tendencies of bad conditions with 68% and 80%, respectively. Percentage of using denture at least one side was only 48%(P<0.05). Meal preparation was mostly done by 75% of the female elderly and only 64% of the elderly in the area took meals regularly. Recommended intakes(RIs) of calorie, protein, dietary fiber, calcium for the elderly were significantly very low(P<0.001), but those of sodium were high(P<0.05). Meal menu was developed for the meal service introduction in the pavilion of the elderly with considerations of the food habits, nutritional status, and local products studied.

• 융합정보논문지
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• 제9권4호
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• pp.8-13
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• 2019

본 논문은 지역의 문화콘텐츠의 제작기술과 인프라를 기반으로 스토리텔링 중심의 캐릭터 브랜드 상품의 부재로 인하여 지역 문화자원의 재구성 및 상품화가 필요하다고 판단되어 전통적 문화소재인 캐릭터를 발굴하여 문화산업 기념품으로 개발하였다. 스토리텔링 기반의 캐릭터 상품 개발에 대한 차별화 전략을 통해 발전된 사업기반을 확립할 수 있는 토대가 되어, 다양한 콘텐츠 제작의 밑거름과 더불어 발전된 도예 상품들의 공급 확대에 기여할 것으로 보여 진다. 또한, 수작업 기반의 제작으로 인해 소량 생산만 가능하고 제작기간이 길어지는 반면 3D 프로그램 및 3D 프린팅을 통한 목업 제작으로 석고 틀 제작 기간이 단축되었으며, 대량생산의 발판이 마련되어 기존의 전통적인 도자기 인형에서 벗어나 다양하고 풍부한 도자기 제품 개발에 효과가 있었다.

• 한국식생활문화학회지
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• 제33권3호
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• Food Quality and Culture
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• 제2권1호
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• pp.6-12
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• 2008

This study examined the actual consumption status and consumer preference for juk via questionnaire survey to provide useful basic data for the development of diversified commercial juk products. The survey data were collected from a target number of 450 participants living in the Seoul area. The subjects represented different age groups (over 20 years old) and both genders. Through a market survey based on five different retailers, which included juk-specialty stores, supermarkets, and local shopping marts, 17 kinds of commercial juk were chosen for the survey. Consumption frequency and purchasing factors were examined, along with preferences toward commercial juk products and areas for quality improvement. The results revealed that 54.0% of the respondents consumed commercial juk, and male consumers exceeded female consumers in number. It was also shown that those in their $20^{\circ}{\O}s$ consumed commercial juk products the least as compared to other age groups. With regard to commercial juk preferences by type of production mode, females especially preferred specialty store juk while males preferred retort juk sold in supermarkets or local shopping marts. In addition, 85.7% of the total respondents indicated that commercial juk should be further improved in quality, and they specifically noted possible improvements in the areas of 'choice diversification' and 'healthy juk' products. Therefore, one can conclude that by making such improvements, increase in consumption and further diversification of commercial juk products could be realized.

• 한국의류학회지
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• 제42권4호
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• pp.689-707
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• 2018

This study reviewed the differences among Onggis made in Jeju and other areas, developed creative textile designs and cultural products, and conducted the consumer evaluation of developed products. First, the 1,063 photos of Onggis made before the first part of the 20th century were collected and the unique differences of Jeju Onggis were confirmed through the observation of collected photos. Second, based on the uniqueness of Jeju Onggis, the eight pieces of Jeju Onggis were selected from the photos and used as pattern design motifs. Nine basic patterns were drawn and ten textile designs were created using the basic patterns. Third, the 16 pieces of textile products were made with cotton fabrics on which the textile designs were printed. Four mugs and four tumblers with printed patterns were also made. Finally, 64 students evaluated the developed products using a 7-point scale. As a result, folksy atmosphere, uniqueness, usage as a Jeju souvenir and at local restaurants, and the role of fostering concern for Jeju Onggi were highly evaluated but aesthetics was rated relatively low. Most of the developed products were highly preferred and recommended as Jeju souvenirs or for local restaurants.

• 한국식생활문화학회지
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• 제23권1호
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• pp.41-47
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• 2008

Survey on the food intake status and health condition of the elerly over 65 years old living in Damyang Jeonnam was performed and meal menus for the pavillion were developed using local products. Allowance of the elderly less than 100,000 won was 45%. The local products of the area recognized by the elderly were bamboo shoot (30%) > bamboo (22.5%) > bamboo basket (12.5%) > do not know (15%) > green tea (10%) > rice(7.5%) > vegetable. In dental health, 52.5% of them had bad condition but 62.5% did not use denture at all. The most favorate foods were Korean (92.5%) and Chinese and Japanese were favored by 5%, and 2.5%, respectively. In percentage of eat-out and use of instant foods, 42.5% of them answered that eating-out chances were very rare and 62.5% answered that they do not use instant foods at all. Potassium intakes for the male and female elderly were significantly very low with values of 2579.2 mg and 2601 mg, respectively (p < 0.05). Calorie intakes for men were 1678.5 kcal, which was only 84% of RI and 1470.8 kcal for women (92%). Shortages of nutrition including calcium intake and others were very serious and the meal was not nutritionally balanced based upon the study of GMDFO. The menu for the elderly in busy farming season of the area were developed with the use of local products and the information from the study.

• 한국콘텐츠학회논문지
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• 제16권11호
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• pp.560-573
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• 2016

지역의 문화콘텐츠 중에서도 지역의 신화와 전설을 자원화하려는 노력들은 십 수 년 전 부터 활발하게 벌어져 왔다. 제주지역도 마찬가지로 다양한 설화자원을 콘텐츠 상품으로 개발하려 노력해 왔다. 하지만 아직까지 가시적인 성과를 내고 있는 지역은 거의 없고, 축제나 지역 행사에 마스코트로 개발되는 수준에 머물러 있을 뿐이다. 이는 지역에 문화콘텐츠 개발 인프라 부족, 지역의 문화자원에 대한 개발 계획 부재와 이에 대한 전략적 접근도 이뤄지지 않고 있기 때문이다. 이런 문제점을 바탕으로 이 글에서는 제주지역 신화자원의 개발 전략을 수립하고 이를 문화콘텐츠로 개발하기위한 방안도 함께 모색해보고자 한다.