• 한국식생활문화학회지
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• 제19권5호
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• pp.477-483
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• 2004

The aim of this thesis is to study how tableware china has developed, on the basis of social and cultural changes, during the latter period of Chosun Dynasty. First, general sociological background of Chosun Dynasty has been reviewed. To examine the kinds of tableware china and their use during this period, this thesis is based on Asakawa Dakumis 'A ceramic ware of Chosun Dynasty' one of the most thorough references available in the field. Various antiques and remains of different periods were compared to study the changes in tableware china types and uses In conclusion, the development in food culture brought the changes in tableware china. Tableware china and food has developed together complementarily throughout the latter period of Chosun Dynasty.

• 한국식생활문화학회지
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• 제21권6호
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• pp.571-576
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• 2006

The purpose of this study, where the subjects are people with the job related to cooking or are culinary expert, is to investigate factors that influence consumer's satisfaction on the tableware seen on broadcast, magazine, food service industry and/or other media. First, this study demonstrates three factors that influence on consumer's satisfaction : first factors of the shape, the color, the size of the tableware, second factors of the shape, the color, the quality of the food, third factors of the design, the color, and the quality of the tablecloth.Lastly, this study shows satisfaction that can be affected between the tableware and the food, between the food and the tablecloth, and between the tablecloth and the tableware.In conclusion, the primary factors that influence on consumer's satisfaction are the color of the food, tableware, and tablecloth, that reflects that visual role plays an important role in the food service industry. From now on. more study that will go into details is expected.

• 한국식생활문화학회지
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• 제23권3호
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• pp.308-317
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• 2008

Throughout history, tableware has attained an important position in human culture, and historical eras are clearly reflected in the shape of tableware items, which are tied to the cultural background of foods. In particular, the distinctive qualities of foods within a food-culture, such as the means for cooking, storing, or eating, have impacted the usage and shape of tableware along with the food behaviors of individuals. Korea, China, and Japan have all played important roles in producing limitless amounts of high quality porcelain products and take pride in being leaders of the world's porcelain production industry. Based on their natural geographical proximity and political and cultural exchanges, these three countries have long influenced one another not only in terms of technical concepts but also in improving quality within the tableware industry. Thus, by comparing Korea, China, and Japan's evolutionary interdependable variance with regard to their tableware, food-culture, and food-behavior, one can provide information on the historical stream and cultural exchanges relevant to china and porcelain. Ultimately, through the examination of tableware, the conclusions of this conceptual study offer researchers a deeper understanding of the historical stance of food-culture and contribute new and useful information for the future.

• 스마트미디어저널
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• 제11권7호
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• pp.39-51
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• 2022

식기는 사람들의 일상생활용품으로 매우 중요한 역할을 하며, 특히 유아용 식기는 사회적으로 더 큰 관심을 받고 있다. 본 연구는 유아용 식기의 사용자를 중심으로 사회적 배경과 결합하고 Q방법론을 적용하여 건강과 안전, 감각적 체험, 행위 유도, 정서적 인지의 네 가지 관점에서 유아용 식기 제품에 관한 평가와 연구를 진행하였다. 연구를 통해 중국 유아용 식기의 디자인에 관한 조사 대상자들의 수요를 네 가지 유형으로 나눌 수 있었다.이 외에도 인터뷰 과정에서 일부 조사 대상자들은 유아용 식기 디자인의 인체공학과 각 지역의 문화 차이도 주목해야 한다고 제기하였다. 따라서 본 연구는 중국 유아용 식기의 디자인 선호도를 평가하였고, 그 결과에 따라 본 연구의 타당성을 검증하였다.

• 대한영양사협회학술지
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• 제26권4호
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• pp.269-277
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• 2020

The perception volume, intake volume, and satiety rate of rice, soup, and side dishes using tableware and food trays were analyzed. Rice, beef, soup, and side dishes in tableware (1^st week) and the same menu in food trays (2^nd week) were served to twenty-nine female college students over two consecutive weeks (BMI 22.1 kg/㎡, Age 22.9 yr). The results showed that the perceived volume of soup served in tableware was significantly higher than when served in a food tray. On the other hand, except for the perception volume of soup (tableware: 174.80±19.40 g, food tray: 136.14±12.77 g, P<0.05), there was no significant difference in the food perception volume and food intake volume using tableware and food trays between the two groups. The satiety rate of the food tray group (6.68) was significantly higher than that of the tableware group (7.42) after one hour (P<0.05). However, except after one hour, the two groups' satiety rate showed a similar pattern. In most of the comparisons, the results showed no difference between table ware and food trays. Besides, the use of food trays has advantages in terms of easy to manage and convenience. Therefore, food trays might be a better option instead of a tableware.

• 디자인학연구
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• 제14권4호
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• pp.65-75
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• 2001

주방 디자인의 패션화와 동서양 문화의 퓨전적 현상은 식기의 다양화와 세분화를 요구하고 있으며, 식사는 단지 먹는다는 의미보다 무엇을, 어디에, 어떻게 먹느냐의 문제로 발전되게 되었다. 이러한 문제는 자연이 현대의 식생활과 라이프 스타일에 부응하는 합리적이고 미적인 식기 개발을 요구하게 되었다. 이에 본 연구에서는 전통과 현대의 조화로운 만남, 젊은 감성과 품격을 동시에 충족시켜 줄 수 있는 미래형 식기 및 테이블 클로스 디자인을 연구하여 개발하는데 그 목적을 두었다. 연구의 방향은 식탁문화의 패션화와 퓨전적 현상에 따른 식기 사용의 세분화, 전문화, 다양화 욕구를 효율적으로 만족시키고자 고정된 세트 개념이 아닌 끝없이 연속되는 열린 코디네이션 개념을 식기에 도입하고, 색채 역시 믹스 앤 매치 방식의 칼라 코디네이션으로 다양한 식탁 표현을 연출 할 수 있는 새로운 식기 디자인을 통하여, 보수적인 우일요 이미지를 전통과 현대의 조화로운 젊은 감성과 감각의 이미지로 개선하였다. 연구의 디자인 개발 대상은 런치 웨어로 식기류 15품목 15종, 테이블 클로스 3품목 4종 등 총 19종과 디너 웨어로 식기류 8 품목 8종과 테이블 클로스 1품목 1종 등 총 9종으로 하였다. 연구결과 S/S 런치 웨어 세트로 테이블 웨어 디자인 15품목과 테이블 클로스 3품목이 개발되었으며, F/W 디너 웨어 세트로는 5종이 개발되었다.

• 한국식생활문화학회지
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• 제28권1호
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• pp.31-40
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• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• International Journal of Contents
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• 제9권4호
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• pp.92-101
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• 2013

Chinese auspicious element is a kind of art which is used to express yearning of a happy life. It is one of the great treasures of China, with not only emotional value of the people but also an aesthetic value. Chinese auspicious element derives from the aspiration of luck, enthusiasm of life and conciseness of eliminating malicious. It is of great cultural connotation and widely used in interior design, graphic design, fashion design and such. There are many research papers on application methodology of auspicious elements; however, there are very limited research papers on three-dimension product, let alone application in tableware. This paper focuses on illustration of Chinese representative auspicious element "auspicious fish" in tableware design. The research of its application of auspicious element's styling characteristics is of important significance in auspicious element spread and tableware design. This dissertation aims to provide referential design methodology and experience for later researches on related topic.

• 조형예술학연구
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• 제2권
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• pp.42-89
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• 2000

Industrial ceramic of Korean industrial design, especially tableware show different characteristics in their forms between 1940s-1960s, and 1970s-1990s. The shift of such changes can be verified objectively by module measurement. The validity of the results applying this method is supported by the investigation of the change of aesthetic modes in Korean society. The most obvious change in the figurative characteristics of tableware is in the outline of their external shapes. 'Module' is used to describe and analyze the changes of such an external shape more strictly as the objective method and measuring the module is employed. This method was developed by the combination of the method analyzing figurative art works by Re Corbuise who uses 'module' with Hambidge's method to describe and analyze the works by means of the golden section. The shift of flgurative changes of tableware could be examined objectively and elaborately by such a newly developed method. The industrialization of tableware production in Korea was begun in 1940s. Then its design was not activated, but as the society has been stabilized through the liberation and civil war, design was settled in 1960s. After that, the design has played the essential roles in 1970s. And as the importance of design in producing goods has been recognized according to the economic growth. The design of tableware shows a remarkable difference based on 1960s and 1970s in such an economic growth. It is resulted from the scientific data analysis of the design since 1940 without any preference. According to the results which analyze the external shapes of tableware for last 50 years, the tableware designs show much differences between 1940s-1960s, and 1970s-1990s. The figurative changes of Korean tableware show the similar trends to the transitional aspects of the society. Design is the manifestation of aesthetic modes which have been developed in a close relationship to society and especially economy. In Korea the development of design was initiated by the economic growth and the Korean aesthetic modes were also changed with the economic growth. The transitional shift of aesthetic modes shown in the figurative characteristics of tableware which are divided on the basis of 1960s and 1970s was peak in 1970s with the development of economy and design started in 1960s.

• 스마트미디어저널
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• 제11권8호
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• pp.47-54
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• 2022

한류의 열풍을 지속하고 보다 긍정적인 방향으로 발전시키기 위해서는 한국의 다양한 전통문화를 발굴하여 세계인에게 널리 알릴 필요가 있다. 이에 본 연구에서는 한국 전통문화 중에서 영국 옥스퍼드 영어 사전에 가장 많이 추가로 실린 한식에 착안하여 한식을 가장 돋보이게 담아낼 수 있으나, 미쳐 알려지지 않은 '한국 전통의 도자 식기'를 널리 알릴 방안을 제안하고자 한다. 이를 위해 한국 전통의 도자 식기에서 문화수용자의 감성을 측정하여 디자인에 반영할 방안으로 '한국 전통의 도자 식기에서 느껴지는 대표 감성'을 도출하였다. 우선 기존 연구에서 수집된 감성 어휘 182개를 기반으로 델파이 기법을 실시하여 유사한 개념의 감성 어휘를 33개로 그룹화하였다. 또한 33개의 그룹마다 포함된 감성 어휘 중에서 한국 전통의 도자 식기의 특성을 중심으로 중복되는 개념의 감성 어휘들을 다시 그룹화하고 가장 적합한 감성어휘를 추출하여 최종 75개로 축약하였다. 또한 한국 전통의 도자 식기를 체험한 경험이 있는 문화수용자 135명을 대상으로 설문조사를 진행하여 한국 전통의 도자 식기에서 느껴지는 대표 감성 32개를 도출하였다. 마지막으로 요인분석을 통해 32개의 대표 감성을 분석한 결과 '심미감, 유쾌감, 신선감, 소유감, 만족감, 안락감' 등 6개의 감성 카테고리로 분류하였다. 본 연구의 결과로 도출한 6개의 감성 카테고리와 32개의 대표 감성은 한국 전통의 도자 식기를 사용하면서 문화수용자들이 느껴지는 감성 정도를 측정하는 데 효과적으로 활용할 수 있을 것으로 기대한다.