• 패션비즈니스
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• 제20권2호
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• pp.78-96
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• 2016

This study investigated the colors of the costumes and backgrounds of characters in the fantasy film, Alice in Wonderland(2010) by Tim Burton. The methods used were literature studies including related books, articles and internet materials, and positive research with DVD color analysis. Twenty-one scenes were selected by the researcher. Five scenes were selected from novel and film components representing, exposition, complication, crisis, climax, and denouement. After controlled pixel by photoshop program and the represented colors, hues and tones were analyzed. The results were as follows; First, in four characters, Alice's dress colors changed depend on the situation and the passage offered from blue to red, metal light, and blue green. The Mad Hatter's colors were orange with green which signified madness and passion. The Red Queen's red dress and blue make up represented countrified and evil. The White Queen's all white dress and hair, black eyes and vivid red meant purity and nobility. Similar characters' colors were limited. Second, the background colors, especially tones were an important component of the fantasy image. These were different for each type of scene in the film such as exposition, complication, crisis, climax, and denouement.

• 식품문화 한맛한얼
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• 제2권1호
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• pp.5-31
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• 2009

Prior to 1970, it was known that Korean had our own red pepper named as Kochu and we used Kochu in preparing kimchi and kochujang. However, after Professor Lee insisted that Korean red pepper (Kochu) was transferred from Japan during the Seven Years War (Imjinwaeran(壬辰倭亂)), Japanese Invasion of Korea in 1592${\sim}$1598), it has been generally accepted without any criticisms. But many old literatures have shown that Korean Kochu already existed in Korea before the war. For example, the books, Kukubkanibang ((救急簡易方) published in 1489) and Hunmongjahoi ((訓蒙字會) published in 1527), demonstrated that Kochu was cultivated as food substances or medicinal purposes. In another old literature (1460), Siklyochanyo(食療撰要), kochujang was used as an uncomfort-stomach stabilizer. In addition, Korean red pepper was genetically different from South-Mid America's red pepper called as Aji. It has been also insisted by Professor Lee that Aji was transferred to Europe by Columbus in 1492 and then to Korea by Japanese Army in order to kill Korean during the war, and the Aji was modified to Korean Kochu. In conclusion, in Korea our own Kochu was cultivated and used in the Korean native fermented foods such as kimchi and kochujang.

• 한국식품조리과학회지
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• 제28권3호
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• pp.327-335
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• 2012

탕평채의 전통 조리법 발굴을 위해 1700년대부터 1960년대의 고문헌 및 고조리서에 수록된 탕평채의 재료, 양념, 조리방법의 변화 등을 검토하였다. 탕평채는 1700년대 말의 문헌인 "경도잡지"와 "고사십이집"에 처음 소개된 후 "임원십육지", "동국세시기", "송남잡식", "진찬의궤", "진작의궤", "명물기략", "규곤요람", "시의전서", "조선요리제법", "조선무쌍신식요리제법", "주부의 동무, 조선요리제법", "조선요리학", "이조궁정요리통고", "우리나라 음식 만드는 법" 등에 탕평채가 수록되었다. 조선시대 궁중 연회음식을 수록한 "진찬의궤"와 "진작의궤"에는 청포채란 명칭으로 탕평채가 소개되어 있다. 탕평채의 재료 중 묵, 고기, 미나리, 숙주나물, 달걀, 김의 사용이 보편화된 것은 1900년대 중반 이후이며, 달래, 물쑥과 같은 봄나물을 재료로 사용한 기록도 있다. 1700년대 말에는 단지 초장(간장과 초로 만듦)으로만 무쳐 먹었던 탕평채는 이후 간장, 초 뿐 아니라 고추, 후춧가루, 깨소금, 참기름, 마늘, 파, 소금, 설탕 등을 사용해서 양념하여 보다 다양한 맛을 내고자 하였다. 또한 미나리, 고춧가루, 실고추, 지단채, 통잣, 잣가루, 깨소금, 김 등을 고명으로 사용했다. 탕평채의 조리방법은 1800년대 말의 문헌부터 비교적 자세히 기술되어 있다. 1800년대 말에는 모든 재료를 함께 양념했으나, 1900년대에는 다른 재료를 먼저 양념하고 마지막에 묵을 넣고 무치는 방법도 사용했다.

• 한국식품조리과학회지
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• 제28권4호
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• pp.489-497
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• 2012

탕평채의 전통 조리법 발굴을 위해 1700년대부터 1960년대의 고문헌 및 고조리서에 수록된 탕평채의 재료, 양념, 조리방법의 변화 등을 검토하였다. 탕평채는 1700년대 말의 문헌인"경도잡지"와 "고사십이집"에 처음 소개된 후 "임원십육지", "동국세시기", "송남잡식", "진찬의궤", "진작의궤", "명물기략", "규곤요람", "시의전서", "조선요리제법", "조선무쌍신식요리제법", "주부의 동무, 조선요리제법", "조선요리학", "이조궁정요리통고", "우리나라 음식 만드는 법"등에 탕평채가 수록되었다. 조선시대 궁중 연회음식을 수록한 "진찬의궤"와 "진작의궤"에는 청포채란 명칭으로 탕평채가 소개되어 있다. 탕평채의 재료 중 묵, 고기, 미나리, 숙주나물, 달걀, 김의 사용이 보편화된 것은 1900년대 중반 이후이며, 달래, 물쑥과 같은 봄나물을 재료로 사용한 기록도 있다. 1700년대 말에는 단지 초장(간장과 초로 만듦)으로만 무쳐 먹었던 탕평채는 이후 간장, 초 뿐 아니라 고추, 후춧가루, 깨소금, 참기름, 마늘, 파, 소금, 설탕 등을 사용해서 양념하여 보다 다양한 맛을 내고자 하였다. 또한 미나리, 고춧가루, 실고추, 지단채, 통잣, 잣가루, 깨소금, 김 등을 고명으로 사용했다. 탕평채의 조리방법은 1800년대 말의 문헌부터 비교적 자세히 기술되어 있다. 1800년대 말에는 모든 재료를 함께 양념했으나, 1900년대에는 다른 재료를 먼저 양념하고 마지막에 묵을 넣고 무치는 방법도 사용했다.

• 한국문헌정보학회지
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• 제51권3호
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• pp.83-108
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• 2017

도서관은 독자에게 독서정보를 제공하여야 할 의무와 책임이 있는 대표적 기관이며, 사서는 독자에게 도서에 관한 정보를 제공하기 위하여 아낌없는 상담과 조언을 할 수 있어야 한다. 독자들의 그림책에 관심이 높아지면서 도서관과 사서는 훌륭한 그림책은 어떤 것인지? 유사한 종류의 다양한 도서 중 어떤 것을 선택할 것인지? 등의 도서 선택과 독서에 도움을 줄 수 있는 그림책 서평을 정기적이고 지속적으로 작성 제공하여 독자들의 독서정보를 지원할 수 있어야 한다. 문학과 예술의 복합장르인 그림책 서평을 작성하기 위하여서는 내용소개는 물론 시각 텍스트에 관한 문학적 상징성 등의 해설적인 정보를 제공할 수 있어야 한다. 이를 위하여 사서는 작가의 사상과 철학을 이미지로 형상화한 심층적인 의미를 읽을 수 있는 시각적 문식성을 갖추어야 한다. 이에 옛 이야기 "빨간모자"를 다룬 두 작가의 그림책을 비교 분석하여 그림책 서평 작성 시 참고하여야 할 시각적 텍스트에 관한 이해를 돕고자 하였다.

• 한국의류학회지
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• 제35권9호
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• pp.1125-1137
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• 2011

This study investigates when and why the light pink Dan-ryoung appeared as part of the official uniform of the Joseon Dynasty and which official uniform used the light pink color. The Annals of the Joseon Dynasty, books written by scholars, and related laws were used as research materials. The following results were obtained by analyzing the arguments of kings and officials on light pink uniforms and laws related to official uniforms. 1. Red was the color of the king as well as the color of Dang-sang-gwan's Gong-bok (one of the official uniforms). 2. The colors such as To-hong, Dam-hong, Do-hong, Bun-hong, Cheon-hong that appeared in Sang-bok (among official uniforms) were relatively lighter than red. 3. To-hong started to be used in Sang-bok at the time of King Se-jong and was used at the time of King Seong-jong in Sang-bok because it was the preferred color. 4. In the Joseon Dynasty, safflower (the basis of red color dye) was cultivated extensively; in addition, people liked red dyeing because it was relatively easy apply; subsequently, a ban on red dyeing was continually issued. 5. Kings Se-jong and Jung-jong ordered officials to use Do-hong and Bun-hong to distinguish the red color of the king. After Im-jin-oe-ran, Cheon-hong was officially designated the color of Sang-bok. 6. The reasons why Dam-hong was used in official uniforms were twofold: the preference for red-like colors and the influence of the Confucian hierarchy to distinguish the king.

• 사상체질의학회지
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• 제22권1호
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• pp.1-8
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• 2010

1. Objectives: This study was performed to research the relationship between Sasang Constitution and characteristics of tongue diagnosis based on Donguisusebowon's Experience prescriptions(經驗方). 2. Methods: We searched tongue diagnosis factors in Donguisusebowon and classified this. Based on Donguisusebowon's Experience prescriptions(經驗方), we find tongue diagnosis factors in 6 contemporary Oriental medicine prescription books. 3. Results: Most So-eumin has white thin tongue coating and clear redish tongue color. Yellow tongue coatings are found in symptoms for Yinjinho-tang(Yinchenhao-tang), Soseungki-tang(Xiaochengqi-tang), Daeseungki-tang(Dachengqi-tang). Shortened Tongue is found in So-eumin's experience prescription and So-yangin's treat histroy. It didn't shown that So-eumin's Semen Crotonis included 6 prescritions' factors of tongue diagnosis. So-yangin's white tongue coating is found in Hyungbangpaedok-san(Jingfangbaidu-san), Sipjo-tang(Shizao-tang), Sosiho-tang(Xiaocihu-tang), Shinki-hwan(Shenqi-wan). Most of other So-yangin's tongue coatings are Yellowish and tongue color is deep red. Tae-eumin have thin white tongue coating at the Mahuang-tang(Mahuang-tang). Red tongue color and drying tongue are found at Jowiseungki-tang(Tiaoweichengqi-tang)Daesiho-tang(Dacihu-tang)Saengmaek-san(Shengmai-san) 4. Conclusions: Following So-eumin's Experience prescriptions, So-eumin's tongue color is clear red and tongue coatings are thin white and greasy. Following So-yangin's Experience prescriptions, So-yangin's tongue color is deep red and tongue coatings are yellowish and scarce except Exterior cold disease. And So-yangin has specific symptom of irritability, oral sores. Tae-eumin's tongue has two sides of white thin tongue coatings and Red and drying tongue.

• 한국식생활문화학회지
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• 제26권4호
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• pp.307-313
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• 2011

The main purpose of this study was to perform a literature review regarding bibimnaengmyeon (cold buckwheat noodles mixed with sauce)-related recipes. To conduct this research, we analyzed recipe data published in Korea from the 1800's to the 1980's. The research was conducted by content analysis and literature review. The documents used in the research were 30 books (dictionaries and recipe books). A total of 37 bibimnaengmyeon-related recipes were identified. The results of the analysis of documented data published within the last 200 years showed two different types of main ingredients for bibimnaengmyeon-related recipes; noodles based on buckwheat flour, and noodles based on wheat flour. Additionally, the bibimnaengmyeon-related recipes were divided according to the sauce; 1) noodles mixed with red pepper sauce and 2) noodles mixed with soy sauce.

• 복식문화연구
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• 제26권5호
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• pp.793-805
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• 2018

At the beginning of the $20^{th}$ century, Cartier developed Art Deco jewelry designs that have been used as design inspirations to this day. The purpose of this study is to analyze the characteristics of the Art Deco jewelry designs of Cartier in the early $20^{th}$ century. Regarding the research method, this study explored the jewelry designs from 1904 to 1939 by extracting 288 analysis subjects from Cartier's exhibitions, auction picture books, and foreign books, and analyzed the characteristics in terms of design motifs, colors and materials. The results of the study are as follows. Regarding the design motifs, 73% were geometric motifs, and 66% were a combination of circular shapes and polygons, the most frequent. In terms of colors, 69% were chromatic in color, and vivid colors were mostly used in the order of red (24%), - green (19%), and - blue (14%). Of the materials, 92% of the metals consisted of platinum, and gemstones were used in the order of diamonds (41%), - onyx (13%), - emeralds (11%), - rubies (9%), and - sapphires (8%). In the early $20^{th}$ century, Cartier's Art Deco jewelry designs featured abstract and geometric motifs, vivid colors and strong contrasts, platinum and precious gemstones. This study is meaningful in that it explores the competitiveness of Cartier's designs and provides practical ideas to combine Art Deco style with contemporary jewelry designs successfully.

• 한국식품조리과학회지
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• 제29권4호
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• pp.377-385
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• 2013

The changes in ingredients, seasonings and cooking methods of Japchae in Korean cook books published from the 1600s to the 1960s were investigated in this study. Japchae was a royal dish enjoyed by Kwanhaegun of Joseon Dynasty and interesting historical story is contained in it. Kwanghaegun Ilgi in 1608 showed that Japchae was Kwanghaegun's favorite dish. Therefore, it has been thought that Japchae was created in the 17th century. Wonhaengeulmyojeongrieugye in 1796 described bellflower Japchae and mungbean sprout Japchae. The traditional Japchae was made without glass noodle called dangmyeon. Eumsikdimibang in 1670 first introduced traditional Japchae, which was made with 20 different ingredients and then served with topping sauce made of pheasant broth, strained soybean paste and wheat flour. Japchae in Kyugonyoram(1896) was prepared by mixing mungbean sprout, watercress, gonjasoni, tripe and yukhwe with mustard. The current style Japchae with glass noodle first appeared in the 1920s and became popular in the 1950s because the traditional Japchae was described in cook books until the 1940s. There were two ways of preparing current style Japchae. Yijogungjeongyoritonggo in 1957 described Japchae was made by mixing the boiled glass noodle with other ingredients and seasonings together. On the other hand, Japchae in Urinaraeumsikmandeuneunbeob(1960) was prepared by seasoning first with other ingredients, and then mixing boiled glass noodle. A variety of ingredients - vegetables, mushrooms, meat, fish, pheasant, beef tong, sea cucumber, gonjasoni and pear - has been used to prepare Japchae. Japchae has been seasoned with ginger, soy sauce, black pepper, sesame salt, sesame oil, oil, leek, garlic, salt, sugar, vinegar and mustard. Egg strips, pine nut, thin strips of Shiitake and stone mushroom, red pepper threads, Chinese pepper(cheoncho), black pepper and ginger were used for garnishing.