• Korean Institute of Interior Design Journal
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• v.22 no.2
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• pp.31-38
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• 2013

In this study, we selected 12 typical traditional restaurants in Korea and China and analyzed their application of traditional design approach. Through this analysis, we tried to explore similarities and differences of Korean restaurants and Chinese restaurants in order to determine the preferable way to express their own traditional design. We categorized traditional design approach as cultural elements, designing method, coloring and materials. The results are as follows: First, following a tradition and interpreting a tradition are considered as compelling design methods to express traditional culture. However, when combining a traditional and a modern design approach, it is important to either strongly emphasize traditional design elements or use small number of traditional design elements as focal points in modern design restaurants. Second, when designing a traditional restaurant using modern design elements with traditional focal points, it is more desirable to follow and/or to interpret a traditional elements, rather than experimenting an excessively unconventional design. Moreover, the design elements of exterior of a restaurant shows the identity of the restaurant. Therefore, using traditional elements in the exterior helps recognizing the traditional characteristics and culture. On the other hands, for the interior of the restaurant, it is better to use modern design method and materials for the practical reasons, such as construction cost reduction and ease of construction. We also discovered that it is more effective to use traditional elements to the pattern and color. The results of this study will set a foundation for further research of developing a design guideline for traditional restaurants.

• Korean Institute of Interior Design Journal
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• v.23 no.2
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• pp.147-155
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• 2014

The purpose of this study was to investigate expression characteristics of korean traditionality in restaurants & Ccfes which adapted thatched roof & shingle-roofed house. As a method of this study, a case study was made to investigate for exterior and interior elements(roof type, facade, floor, wall, ceiling, door & window) of 12 restaurants & cafes in Seoul and Kyunggi Province from June 10, 2013 to December 1, 2013. The results of this study were as follows: First, traditional transformation was mostly used among the traditional expression methods. But, there was not many traditional reinterpretation method. Second, looking at each component, traditional reproduction method mostly used for roof, column and ceiling to emphasize facade. Traditional transformation method can be divided into 3 ways in detail. The first method is mixing materials of modern and traditional, and the second one is transforming traditional material and combining this with modern one. The third is removing traditional material completely and transforming totally into modern materials. Third, traditional high quality noble houses are found in luxurious Korean restaurants and luxurious cafes while common houses are found in local food restaurant and cafes. It is because traditional common houses are still considered as low quality of design and it may prevent common houses from becoming high quality of design.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2003.05a
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• pp.82-87
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• 2003

Nowadays' culture' is an important topic of conversation and rigorous researches have been done about the cultures of our neighboring countries such as China and Japan. It is expected that studies concerning applications of each traditional culture in modern design will be made rigorously in the near future. In this context this study chose five-star hotel restaurants located in Korea and investigated how the Korean, Chinese and Japanese cultures are incorporated into their modern interior design. The data were classified by space and design elements. The results show that colorful Korean identity(or Koreanity) was applied in Korean restaurants rather than the simplicity and naturalness of traditional space. As for Chinese restaurants, a large scale of space which Chinese traditional space reveals was not adopted because of their location too, but brilliant patterns and colors were used consistently. The typical Japanese style of simple lines, colors and materials were reflected in Japanese restaurants.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.538-552
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• 2020

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

• Journal of the Korea Furniture Society
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• v.19 no.5
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• pp.387-402
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• 2008

Today's restaurant is the space not just for eating, but enjoying the mood, communication space for social life, and leading trend. Therefore interior design is concerned with one of the most important role for creating unique atmosphere of restaurants. This study is aimed to analyze how to interior design elements affect the improvement of New York hip restaurant reputation, focusing on the importance of the establishment of unique trend. Through the case studies of New York hip restaurants, it is suggested that interior design is composed to not only significant different element, but also common design concept. It is mainly divided by 5 categories which is the Fusion mixed with eastern culture throughout the vision of the western, the New Baroque redefined tradition and modern thought, the Modern Classic created by importance of concise style and beauty of material, the High Concept used with new materials and technologies, and the Naturalism focused on spirit from nature and eco. Recently New York hip restaurant through the corporation work with star chef and star designer is developed to provide the enjoyable and anticipated spaces with strong theme and entertainments.

• Korean Institute of Interior Design Journal
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• v.21 no.5
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• pp.34-45
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• 2012

In these days, restaurants are not simply used as a physical space but used as a cultural space in which people can enjoy and experience different cultures and traditional images. Moreover, from the restaurants design elements which help to form the atmosphere of the restaurants which serve food of specific country, we can see the history and traditions of that country. The additional value of the traditional decorative components which are the main factors forming the atmosphere of the restaurant will be different according to the various expressions used in the restaurant space. For this article, 12 restaurants, Norangjugory korean restaurant, Yongsusan korean restaurant, Best well-bing food restaurant, Awoolim, Mugunhwa, Ondal in Korea, and Songhelou, South Beauty, Xuxian restaurant & lounge, Beijing dadong roast duck restaurant, The horizon chinese restaurant, Dynasty jade garden in China, were selected for the field study. This study focused on a comparative analysis of the traditional decorative elements, especially, the application rate of the traditional decorative elements. The analyzed elements are nature, religious beliefs, history and culture for the intangible elements and facade, courtyard, trademark, ground, wall, ceiling, door, window, furniture and adornment for the tangible elements. After that, we analyzed the rates of the use of traditional decorative elements and modern decorative elements. Through the survey result and ratio analysis, we concluded as below. In Korean restaurant, traditionality is expressed in furnitures while, in Chinese restaurant, traditionality is expressed in decorative pattern. When it comes to the intangible elements among the traditional decorative components of the Korean and Chinese restaurants, Chinese and Korean restaurants have similarities in emphasizing the natural elements. Korean restaurants focus much on the environmentally friendly parts, while Chinese restaurants focus much on the fantastic natural atmospheres like those shown and expressed in the poems. As for religion characteristics, Chinese restaurants emphasize "geomancy" more than Korean restaurant. When it comes to the visible elements among the traditional decorative components of the Korean and Chinese restaurants, in Korean restaurants, the interior part has more traditionality than exterior part, while in Chinese restaurants, the exterior part has more traditionality than the interior part.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.683-687
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• 2005

This study examined food sharing characteristics revealed in the modern Korean society by both interpreting phenomena and analyzing literature. Diet was said to be the least influenced by western modernization in Korea. Concerning this matter, one of the important explanations to be considered would be a strong influence of 'the first settlement effect' in culture, as reviewed elsewhere. Sharing food means not only sharing food itself but also sharing communal solidarity. The latter was strongly emphasized in Korean food culture due to his own historical grounding. Some examples revealed in current Korea included sometimes too much generous treat when eating out, even saliva allowed food sharing, too much food provision, and too many restaurants. 'Dutch treat' observed in many occasions of food sharing in Korea was also viewed as a product of historical experience, which was related to the degree of traits of feudalism in modern societies as feudalism was based on a sort of a give and take contract. The association of the degree of traits of feudalism and communal solidarity was explored by comparing so called different meal treat manners between Koreans and Japanese, that is, more generous attitude among the former. The concept of communal solidarity was also examined with respect to Koreans' side dish sharing behaviors which sometimes accompanied seemingly insanitary saliva sharing. In addition, provision of too much food was analyzed by relating this manner to a traditional 'hand over dining table' custom. Traditionally, food on a dining table was not supposed to be only for those sitting on the table. Even though the 'hand over dining table' was no longer well preserved at present time, its cultural traits appeared to be well prevailed in the modern Korean society. Finally, an increase of restaurants as well as an increase of eating out occasions were postulated with respect to the notion that restaurants were the places for ascertaining communal solidarity while sharing foods. The above analyses suggest the importance of the influence of sharing originated from his/her own historical grounding for better understanding of modern Korean food culture.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2008.05a
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• pp.184-189
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• 2008

The change in a society have brought about other changes in the overall areas of culture and art. And have brought the advent of "object", which is a unique cultural aspect. The object became a trend of the world in a culture and art. This trend has satisfied the modern people who have look for new visual stimulation. The object appears well in the spaces restaurants and bars where are reflected in consumer's needs and change of life pattern. The reason is that the spaces restaurants and bars have expressed the differentiated and individualized image with the characteristic of the times. There are three types of the expressed characteristics of objects in interior design. These are visual, functional, and emotional characteristics. But in this study it could not be found that it characterized with one concrete vocabulary and concept. Therefore, it is need to understand the various tendency which expressed characteristics of objects in the spaces restaurants and bars.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.3
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• pp.179-189
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• 2000

Changes in eating culture patterns has been observed among modern Koreans from seeking out traditional types of eating out restaurant to the modern, luxurious, and hybrid food. This study aimed to investigate the patterns of eating out and preference of food in Pusan National University (PNU) area, representing typical Patterns of eating out in Pusan. Data revealed that the most popular places in which the subjects visited were Korean traditional restaurants and snack bars. The names of the places were in trendy style of Korean connotation, with Intention to appeal to the new generation. The interviewee reported that decision making on choice of plates were made by taste, price, and service in that order. The frequency of eating out was once In two or three days, Korean traditional restaurants, noodle shops, and restaurants of offering fusion food being the Place of choice. Preferred reasons for the PNU area were reported to be low price, followed by variety of food offered and geographical accessibility to the places. Most of the interviewees in the area were satisfied with the taste of food and service quality. A list of food they were willing to introduce to oversea foreigners included raw fish, Dongrae Pajon, Pulgoki, Kimchi and dog soup in that sequence. The results of survey indicator that changes in the eating out environment in Pusan were improvement of service quality, development of new recipes, improvement of hygiene standards and development of area-specific food. The results may also act as a guide in changing the eating out environment and developing tourism in Pusan.

• Korean Institute of Interior Design Journal
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• v.22 no.5
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• pp.42-50
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• 2013

The upscale Korean restaurants that appeared as a way for the globalization of Korean food by introducing Western modern elements into Korean traditional elements are presenting a new direction. For this study, the researcher visited a total of ten modernized upscale Korean restaurants including five ones in each of Seoul (Dadam, Bistro Seoul, Bicena, Today, and Poom Seoul) and New York (Gaonnuri, Danji, Ban, Jung Restaurant, Korea Spoon), where the globalization of Korean food is concentrated, and the results of comparing, investigating, and analyzing the characteristics of interior and spatial design through observation, photo taking, sketches and preparing a questionnaire were as follows. First, a modernized upscale Korean restaurant was first built in New York in 2011, and then also appeared in Seoul in 2012. The Korean restaurants in New York were mostly operated by individual person, while the Korean restaurants in Seoul were operated by large corporation. Second, the spatial configuration elements were classified into the reception, garden and rooms in Seoul and into the reception, bar hall and rooms in New York depending on the function of the interior space, showing differences in the spatial configuration elements of the garden and bar. There was a difference in spatial layout; the restaurants in Seoul were room-centered, while the ones in New York were hall-centered. Third, in terms of spatial design elements, the size of the space and furniture in the reception space of the Korean restaurants in New York were smaller as compare to those in Seoul, while the restaurants in New York represented Korean atmosphere by decorating many Korean traditional elements. The Korean restaurants in New York gave consistency to the design of the hall space as compared to the restaurants in Seoul by decorating interior decorative accessories associated with the restaurant name. The Korean restaurants in Seoul decorated room space by using more traditional elements as compared to the restaurants in New York. Fourth, in terms of food design elements, the restaurants in Seoul are characterized by the introduction of Western services and table setting, while the restaurants in New York sought originality that applied foreign ways as compared to the restaurants in Seoul. The results of this study can be used as useful basic data when setting the interior spatial design guidelines for the modernized upscale Korean restaurants that advance into the world beyond Seoul and New York, and it is expected that in-depth follow-up studies would be conducted in various cities beyond Seoul and New York where there are modernized upscale Korean restaurants based on the results of this study.