• 제목/요약/키워드: Preference of Art

검색결과 226건 처리시간 0.027초

공간디자인을 위한 환경조형예술품의 영향과 선정 요소에 관한 연구 (A Study on the Effect of Environment Artworks for the Spatial Design in Architecture and their Selection factors)

  • 이상진;임경란
    • 한국실내디자인학회논문집
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    • 제31호
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    • pp.29-40
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    • 2002
  • Environment artworks occupy the diverse spaces of architecture not as one of ornaments or supplementaries to edifice but as a main subject of architectural effect. The application of artworks in architectural design, such as paintings or sculptures including installation art possesses social and historical functions as well as contextual meaning. In Korea the interest of environment artworks has increased since early 1980s, during which large projects began to establish. However environment artworks have been selected merely by the owner's preference or the artist's aesthetic value without collaboration with architects or interior architects, who are willing to allow the minimal units of signification to architectural space. The purpose of the study is to prove the importance of environment artworks in spatial design of architecture. The essence intrinsic to design issue will be defined by proposing the selection factors for environment artworks to escalate the value of architectural space, so that we can expect not only the unification of art and architecture but also the accordance between artistry and publicity.

컨조인트분석을 이용한 쇠고기 구이전문점의 이용행태에 따른 선호도분석에 관한 연구 (A Study on the Preference Analysis according to the Usage Behavior of Grilled Beef Restaurant by Conjoint Analysis)

  • 김헌철
    • 한국조리학회지
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    • 제23권4호
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    • pp.93-104
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    • 2017
  • This study aimed to investigate the preferences for the particular menu depend upon a purpose of the events and a time slot. The study set the 16 imaginary profile of 5 selective attributes by using Conjoint Analysis for the customers who ate out at the grilled beef restaurant. The result showed that most significant factors of preference were a sirloin, Korean beef, a traditional interior design, a rice menu and the amount of marbling, in that order. In addition, the study revealed a high level of relative importance depend on the parts of meat cuts and the most preferred factor of the general customers was a sirloin in selective attributes. Next, the country of origin was important. All events showed the highest preference in the parts of meat cuts like the whole consumer group and there was a high partial value in sirloin for the purpose of the events. However, the prime ribs showed a higher level of relative importance when the customers had light meals or they participated in conferences. At the preference analysis of the important attributes and the level of partial value, the most significant factors were a sirloin, a country of origin, a traditional interior design, a rice menu, and the amount of marbling, in that order both in lunch and dinner. In addition, the study found that the parts of meat, the atmosphere in the restaurant, the quality of beef, dessert, and the country of origin were significant in order at relative importance.

An Analysis of Preference for Forest Therapy Programs Depending on the Emotional Characteristics of Subfertile Women

  • Bu, Seo-Yun;Shin, Chang-Seob
    • 인간식물환경학회지
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    • 제22권5호
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    • pp.489-503
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    • 2019
  • This study aimed to analyze the preference of subfertile women for forest therapy programs depending on their emotional characteristics, and to provide basic data for the development of forest therapy programs in order to promote the mental health of subfertile women. Among the surveyed emotional characteristics of subfertile women, the level of emotions including pressure to become pregnant, impatience and frustration were high, while that of emotions including anxiety and fear; depression, hopelessness, helplessness, loneliness and sadness tended to be medium. The level of emotions including shame and guilt tended to be low. The top six forest therapy programs preferred by subfertile women include a deep breath of air /phytoncide, forest bathing/wind bathing/sun bathing, self-esteem recovery program, eating organic foods, low body bathing/foot bathing/hot spring bathing, and breathing/breathing exercises. Subfertile women highly pressured to become pregnant showed significant differences in the preference of the self-esteem recovery program, Domar 's relaxation therapy, NLP therapy, and sleeping in the woods, while women with anxiety and fear showed significant differences in the preference of walking barefoot in forests, mountain walking in silence, listening to water sounds/ hand and foot soak, self-esteem recovery program, NLP therapy, cognitive behavior therapy, aroma therapy, integrated art therapy in forests, forest bathing/wind bathing/sunbathing, a deep breath of air/phytoncide, and observing stars. Women with depression, hopelessness, helplessness, loneliness, and sadness showed significant differences in eating organic foods, self-esteem recovery program, counseling/coaching, and cognitive behavior therapy. The significance of this study was to analyze the preference of subfertile women, as subjects, for forest therapy program. The results of this study are expected to be used as basis data for developing forest therapy programs for subfertile women.

대구.경북 지역의 청국장 제품에 대한 기호도 및 이용실태 조사 (Study on Preference and Using Behavior of Chungkukjang Products in Daegu and Gyeongbuk Area)

  • 안상희;박금순;박어진
    • 한국식품조리과학회지
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    • 제26권4호
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    • pp.390-397
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    • 2010
  • Survey data from 654 adults (225 males, 429 females) were analyzed based on frequency, percentage, chi-square test, one-way ANOVA; and Duncan's multiple range test. The main results were based on the preference for chungkukjang_(CKJ) products using a 5-point Likert scale. According to the survey, traditional CKJ products received the highest score_(3.64) according to personal preference among all tested products. The responses to eight questions about CKJ products were also measured using a 5-point Likert scale. The question_ as to whether or not "CKJ has anticancer function" received the highest score_(4.24) while the "CKJ is good for hangover" scored the lowest. Regarding the preference for CKJ products, "good for health" (55.3%) and "unpleasant smell" (72.9%) were the most popular answers, Regarding the intention to eat CKJ food products, CKJ tofu was most often selected. Among the 11 items, CKJ tofu, CKJ steak, CKJ hamburger, CKJ ice cream; and CKJ vegetable salad were highly preferred foods. The percentage of respondents that expected "increasing" prospects for CKJ consumption was 55.2%, most likely because 76.9% of the respondents selected "healthy food". Regarding the reasons for decreasing prospects, 68.9% of the respondents chose "peculiar smell". In the same manner, 53.4% of adults replied that future quality improvement should "improve the smell".

SW 교육 콘텐츠의 주제 영역에 대한 연구 동향과 학습자 선호 분석 (Analysis of Research Trends and Learners' Preference for Subject Area of SW Education Content)

  • 전수진
    • 컴퓨터교육학회논문지
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    • 제20권1호
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    • pp.39-47
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    • 2017
  • 본 연구의 목적은 효과적인 SW 교육을 위한 SW 교육 콘텐츠의 주제 영역에 따른 연구 동향과 학습자의 선호를 분석하는 것이다. 이를 위해 먼저 최근 연구된 연구 문헌들과 교과서 및 교재들에 나타난 다양한 SW 교육 콘텐츠의 주제 영역을 분석하여 최근 동향을 파악하였다. 이를 바탕으로 본 연구에서는 스토리텔링, 게임, 미디어 아트, 교육학습 콘텐츠, 시뮬레이션, 실생활 중심 콘텐츠의 6가지 주제 영역으로 분류하여 정의하였으며, 대학생들을 대상으로 SW 구현 주제 선정 이유, 선정 방법, 선호 주제를 기준으로 하여 사례를 분석하였다. 사례 분석 결과, 학생들은 주제 선정 이유에 있어서는 주로 자신의 흥미와 교수자의 영향을 받으며 게임과 스토리텔링 주제 영역에 선호가 높게 나타났다. 이러한 연구는 앞으로 학습자 수준에 따라 균형 있는 SW 교육 콘텐츠 설계에 반영될 것을 기대한다.

산업유산 공간의 사인디자인 평가 및 선호도 연구 (A study on the Evaluation and Preference on the Sign Design of the Industrial Heritages Space)

  • 장징위;윤지영
    • 한국실내디자인학회논문집
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    • 제27권3호
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    • pp.79-89
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    • 2018
  • This study aims at evaluating the characteristics and the preference on the sign design in the industrial heritages space. The research were performed by the process of literature review, case study, and survey of questionnaire. Seven industrial heritage space in Korea and China regenerated as art and cultural space after 2000 were selected and evaluated by 6 criteria including integrity, continuity, simplicity, aesthetics, legibility and historic aspects. The findings were the following. First, the six criteria factors were evaluated as the similar scores in the assessment of 7 sites without extremity. Simplicity was the highest score while historicality was the lowest one. It means that the characteristics of the sign systems of the heritage sites were focused on the simple, contemporary and effective design. Second, integrity, continuity, aesthetics, legibility were evaluated as the medium score in the sign design. While, in the evaluation on the aesthetics the score differences were comparatively high. Sanhai M50 which got the highest score showed the integrity of contrast using yellow and grey color with minimal design. However, Sanghai M50 got the lowest score in the historic aspects and was evaluated as the most favorite sign design in the preference. It means that the historic aspects have no direct relationship with the preference for the sign design. It shows that the effectiveness with integrity and the aesthetic aspects are considered more importantly than the application of the historic identity of the site in sign design.

국내산 전립분을 첨가한 식빵의 품질 특성 (Quality Characteristics of Pan Bread with the Addition of Korean Whole Wheat Flour)

  • 송영광;황윤경;이희태;안혜령
    • 동아시아식생활학회지
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    • 제23권5호
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    • pp.586-596
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    • 2013
  • This study was designed to investigate the effect of Korean whole wheat flour making pan bread. Korean whole wheat flour was mixed with flour at the level of 10% (WHF10), 20% (WHF20), 30% (WHF30), 40% (WHF40) and 50% (WHF50) in order to make bread. According to mixogram, the CON (control), WHF10, WHF20, WHF30, WHF40, except WHF50 were found to be proper between 3 and 5 min. in terms of peak time. CON and WHF10 for peak value were at the level of over 60%. By increasing the ratio of Korean whole wheat flour, the pH, dough fermentation rate, volume, specific volume and moisture content were decreased, and gumminess, cohesiveness and hardness except springiness, were increased for storage days. In the crumbScan analysis, the addition of Korean whole wheat flour decreased the volume and increased the crumb fineness of pan bread. In the sensory evaluation, WHF30 showed good preference in the aspect of flavor, taste and overall acceptance, but was not significant between WHF20. CON scored the highest points in volume, specific volume, moisture content and texture, but was not significant between WHF20.

한국 근.현대 주택작품에서 나타나는 전통성 해석의 시대적 경향 (Tendency of Traditional Character in Korean Modern House Architecture as an Art Work)

  • 전남일
    • 한국실내디자인학회논문집
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    • 제19권1호
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    • pp.169-179
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    • 2010
  • Since modernization period thru Japanese colonial era the modern architect began to play a important role for Korean housing architecture. So called 'House as an Art Work', detached houses by prominent architects, belong to a meaningful sector in Korean modern housing architecture. The harmony with tradition was always big issue for such works. This study aims to understand how paradigms for tradition were interpreted with the changes of the time. The analysis showed various tryout by architects, that concretize traditional characteristics in their work. For example, traditional lifestyle were clearly reflected in the floorplan during 30's and 40's. In the 70's building mass and formative roof design were emphasized to present traditional image. As well as it represented primitive esthetic and vernacular decoration. In addition, expressive tendency, that demonstrates korean sentiment through material and its texture, got a preference. Since latter half of 80's some traditional architectural elements were modernized and space characteristics were newly created from acculturation. Furthermore the philosophy of "Subdivision of building wings and Emptiness" follows this trend. This type made a courtyard and connected articulated building masses each other. "Sympathy with Nature" were most essential for a traditional houses in contrast with western architecture. Many architects today make various method to bring nature into interior space and to contemplate nature In the house. Such kinds of adaptation to tradition could be understood as a unique process to manifest identity of Korean modern houses.

회전체의 특성이 시각적 선호에 미치는 영향 (The Variables of Surface of Revolution and its effects on Human Visual Preference)

  • 박희영;김청택;박영진
    • 한국컴퓨터그래픽스학회논문지
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    • 제28권4호
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    • pp.31-40
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    • 2022
  • 본 연구는 곡선의 두 가지 물리적 속성인 파의 개수와 파고의 크기를 매끄러움을 구성하는 두 가지 주요 모수로 가정하고, 매끄러움의 감각에 어떠한 모수가 영향을 미치는지, 나아가 아름다움의 감각과 매끄러움 간 관계를 검증하였다. 이전 연구들 가운데 매끄러움이라는 감각을 곡률 개념을 사용해 정의한 연구는 없었으나 본 연구에서 이를 새로운 방법으로 정의하였다. 연구 재료는 3차 스플라인 곡선을 단면으로 삼아 이를 회전하여 만든 3차원 구체로 파의 개수와 파고의 크기를 각 3개 수준으로 나누어 둘을 조합시킨 9개 유형의 형상을 이용하였다. 9개 유형 가운데 어떠한 형상이 선호되는지 관찰한 결과, 파의 개수가 적은 조건이 가장 선호되었으며 파고의 크기에 따라서는 파고의 크기가 큰 조건이 가장 선호되었다. 다음으로 각 형상에 대해 선호를 측정하는 세 가지 문항과 친숙성 그리고 매끄러움을 평가하였다. 매끄러움의 두 가지 파라미터라 가정한 파의 개수와 파고의 크기를 고정효과로, 참여자 및 개인차 변인들을 확률효과로 설정한 선형 혼합 모형을 통해 분석한 결과 매끄러움 평정 값의 분산의 약 80%가 연구에서 가정한 모형으로 설명되었다. 개체의 물리적 속성의 지각에 성별 등의 개인차 변인의 역할은 확인되지 않았으며 형상의 물리적 속성이 중요하게 작용함을 확인하였다. 스플라인 곡선을 기반으로 만든 객체의 매끄러움의 지각에는 파의 개수보단 파고의 크기가 더 큰 영향을 미치는 경향을 확인할 수 있었다.

융합인재교육 모델로서 과학인형극 프로그램의 과학선호도와 자기주도적 학습능력에 대한 효과 (Effects of Preference for Science and Self-Directed Learning Ability of the Science Puppet Show Program Developed as a STEAM Education Model)

  • 하주일;김경수
    • 한국과학예술포럼
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    • 제21권
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    • pp.437-449
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    • 2015
  • 본 연구의 목적은 연구자가 융합인재교육 모델로 개발한 과학인형극 프로그램의 과학선호도와 자기주도적 학습능력에 대한 효과를 검증하기 위함이다. 학생들을 대상으로 사전, 사후에 각각 동일한 검사지로 검증한 결과, 과학인형극 프로그램은 과학선호도의 감정반응, 가치인식, 행동의지 등 3가지 하위차원 중 행동의지의 과학관련 과제실행의지를 높이는데 효과가 있었으나, 과학선호도의 전반적인 면에는 영향을 미치지는 못하였다. 이는 이미 과학에 대한 선호도가 높은 과학영재란 특성이 반영된 것으로 해석된다. 또한 자기주도적 학습능력에서 인지조절, 동기조절, 행동조절의 3가지 하위차원 모두에 효과가 있었다. 특히 인지조절의 주도적 학습능력, 동기조절의 학습동기, 행동조절의 도구활용, 협업능력에 대한 효과가 높았으며, 남학생보다 여학생에 대한 효과가 높게 나타났다. 이는 학생이 교과 내용을 융합하는 '내용융합단계', 시각화·청각화·퍼포먼스 미션을 스스로 해결하는 '융합미션 단계', 함께 무대작품을 만들어가는 '과정융합 단계' 등 과학인형극 3단계 프로그램의 특성이 자기주도적 학습능력을 높인 것으로 판단된다.