• 한국식생활문화학회지
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• 제9권2호
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• pp.119-124
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• 1994

The kitchen utensils, a part of dietary life, are tableware and everything needed for cooking, storing foods, arranging and housekeeping. This study has been made on the classification in comparison with utility regarding both the shape and the quality of material. The classifications by the quality of material were ceramicware, woodenware, metalware and stoneware. he classifications by the utility were utensils for cooking, utensils for storing and keeping, utensils for arranging, utensils for grinding and utensils for special use. At the stage of migrating and gathering provisions they needed only simple utensils, but by cultivating, fixing their residence and producing crops they prepared and developed all sorts of kitchen utensils to serve various purposes, social rank, poverty and wealth, season and ceremony.

• 한국식생활문화학회지
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• 제6권1호
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• pp.21-29
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• 1991

To analyze tableware in wedding ceremonies of royal prince(1744, 1819) of Chosun Dynasty, the author studied the historic book-Gare Dogam Euigwae, in which wedding feast dishes for King and prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. For wedding feast dishes for prince, black lacquered table was used, and for King's wedding feast red lacquered table was used. 2. In wedding ceremony red silk table cloth was used. 3. Tables arranged in wedding ceremony had high legs. 4. Tablewares used in wedding ceremony were footed dishes. 5. Wedding ceremony arrangement was made up of four kinds of main table, a small boiled beef table, a large boiled beef table, four small round tables, a dining table, a candle stick, a incense holder, a vase with vaseholder and a liquor bottle with a holder.

• 한국조리학회지
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• 제7권2호
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• pp.217-242
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• 2001

A Study on the improvement Method of Domestic Franchise System based on the study through the Dispute cases. Future franchise operating is hard to survive if it has it's own competitive power in the fair trade. So first of all, Headquarter of franchise has the competitive power. Second, it has knowhow, because that knowhow is driving force which can lead a member of franchiser. third, it can supply tableware and materials without a hitch. In the conclusion, franchise operator has the competitive power that are difference and fair trade. Also, when franchiser always cooperate franchise operating, that contributed much to the growth of the foodservice. In the future, the study on foodservice of franchise should be go on more deeply.

• 동아시아식생활학회지
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• 제12권4호
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• pp.269-279
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• 2002

본 조사는 경상북도 전지역에 거주하는 주부들을 대상으로 현재 보유하고 있는 전통적인 부엌 세간과 그 이용실태를 조사하였다. 조사항목은 식기류 16종, 나무로 만든 세간.도구 17종, 불에 쓰는 도구 15종, 토기.옹기류 14종, 돌로 만든 도구 6종, 조리용구 9종, 대 .싸리로 만든 도구 9종, 상 13종으로 분류하여 조사하였으며 각각에 대한 보유 현황 및 이용실 태는 다음과 같다. 대체로 많이 보유하고 있는 식기류는 접시, 대접, 쟁반의 순이었으며, 이용실태는 주발, 대접, 접시의 순으로 많았다. 나무로 만든 세간은 방망이, 찬장, 체, 되 말.홉의 순으로 많이 보유하고 있었으며 찬장, 탁자상, 되.말 홉의 순으로 이용율이 높았다. 불에 쓰는 도구는 주전자, 석쇠, 무쇠솥, 시루의 순으로 많이 보유하고 있었으며 이용율은 주전자, 무쇠 솥, 석쇠의 순으로 높았다. 토기.옹기류는 항아리, 독의 순으로 가장 많이 보유하고 있었고 이용률 역시 독과 항아리가 가장 높았다. 돌로 만든 도구는 맷돌과 절구를 가장 많이 보유하고 있는 반면 이용을 은 매우 낮았으며 조리용구는 칼과 도마의 보유율과 이용률이 높았다. 대.싸리.짚으로 만든 도구는 소쿠리, 채반, 바구니의 순으로 많이 보유하고 있었고 이용률은 소쿠리, 채반, 조리의 순으로 높았다. 상은 교자상, 선반, 책상반의 순으로 보유하고 있었으며 이용률은 원반, 교자상, 책상반의 순으로 높았다.

• 암석학회지
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• 제17권3호
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• pp.154-165
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• 2008

우리나라에서 암석의 사회적 이용측면에서 대중화된 것 중 하나가 음식점에서 흔히 사용하는 돌그릇이다. 이 돌그릇은 대부분이 Mg과 Ca 함량이 높은 각섬암으로 제작되었으며, 주구성광물은 각섬석, 양기석, 투각섬석, 사장석, 투휘석이다. 각섬석은 대부분 주상으로 산출되며, Mg-각섬석 내지는 쳐마카이트의 광물조성을 보인다. 양기석과 투각섬석은 단경/장경 비가 $0.10{\sim}0.13$인 침상의 조직을 보이며, Mg/(Mg+Fe) 비가 약 0.65-0.90의 범위를 보인다. 이런 침상의 양기석과 투각섬석은 비석면형에 속한다. 이 광물들을 함유한 암석을 음식 용기로 사용하기 위해서는 구성광물의 종류와 결정형태와 같은 암석학적 또는 광물학적 자료를 바탕으로 그 안정성과 효용성에 대한 품질기준이 필요하다고 판단된다. 또한 음식용기 제작에 사용되는 원석과 상업적으로 유통되고 있는 곱돌의 산출상태와 암석-광물 화학성분의 상이성은 현재 유통되고 있는 대부분의 곱돌 음식 용기들이 원석 채취지역이 불분명한 암석으로 제작되었음을 지시한다. 이것은 음식용기로 부적합한 각섬암이 음식 용기로 사용될 잠재적 위험성이 있으며, 따라서 인간의 생활/건강과 밀접하게 연관되어 사용하는 암석의 지질학생물학적인 연구와 체계적인 관리와 조사가 요구된다.

• 한국실내디자인학회논문집
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• 제16권6호
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• pp.152-160
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• 2007

The purpose of this study is to compare conditions of Korean Restaurants in Hong Kong with those of Thai ones, which have already succeeded in globalization, by investigating and analyzing the characteristics of the two parties in Hong Kong, a world-wide international city. For these purposes, we selected 10 Korean restaurants & 10 Thai restaurants in Hong Kong, and visited the selected restaurants during the period from 2007.7.9 to 2007.7.14, to examine indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows ; we have first found that Korean restaurants did not show any humane properties linked to restaurant concepts and indoor space, did link Korean images through their trade names, and showed decorative culture based on traditional house and dietary-life cultural properties based on traditional Korean Bansang table setting at large. On the other hand, 4 (22.5%) out of the entire cases in Thai restaurants showed religious characteristics with strong Buddhist colors revealed, and all cases showed traditional Thai food cultures, from which we could find out dietary-life cultural properties. Second, whereas there were one case of Korean restaurants in which tradition was main and modernity was assistant, five cases in which tradition and modernity were paralleled in value, and two cases in which modernity was main and tradition was assistant, Thai restaurants had one case where tradition was main and modernity was associative, four cases in which tradition and modernity were paralleled in value, and four cases where modernity was main and tradition was assistant. This means that the Thai restaurants did not insist only on tradition, but showed efforts to transmit luxurious and refined Thai images to people from the world. Third, whereas Korean restaurants had to do with all kinds of menu, were equipped with brazierson their tables uniformly, and showed any differences because they did not use different tableware in accordance with foods, Thai restaurants divided the dinner into the hors d'oeuvre, the main, and the dessert or systemized menu structure by categories in accordance with cooking styles, and tableware selection in accordance with menus, table setting, food materials, and food styling using flowers were consistently expressed.

• 디자인학연구
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• 제17권1호
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• pp.99-108
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• 2004

우리나라에서는 예전부터 밥그릇 전용으로 자기와 더불어 금속식기가 사용되어져 왔는데, 이러한 금속식기는 쌀을 주식으로 하는 나라에서는 유일한 것으로 우리나라 특유의 아이덴티티를 가지고 있다. 이를 근간으로 우리는 독자적이며 고유한 우리의 것들을 창조 할 수 있을 것이다. 본 연구의 방법은 문헌연구와 더불어 각 지역을 탐문하면서 조선 및 근대의 금속밥그릇을 실제 측정을 하여 다음과 같은 사실을 밝혔다. 우리나라 금속 밥그릇의 조형은 크게 합, 연엽, 오목, 옥발이 4가지 종류가 있다. 조형에 담긴 특징은 크게 3가지로 첫째는, 우리나라의 금속밥그릇에는 기본적으로 뚜껑이 있다는 점이다. 둘째, 우리나라의 금속밥그릇에는 남녀노소 전용이 있는가 하면 오목과 합은 남녀노소 공용이다. 셋째, 연령이 증가함에 따라 크기가 다른 밥그릇으로 교체해 나간다는 점이다. 그리고 금속밥그릇의 조형적 특징에 결정적인 영향을 주는 항목은 [ 굽의 유무], [ 구연부선 ], [ 구연부외경 / 몸체높이의 비], 그리고 [ 구연부외경 / 몸체 최대경의 비] 의 4가지이다. 글로벌화 되는 시대에 우리나라의 조형적 특질을 찾아 아이덴티티를 구축하는 것은 매우 중요하다. 본 연구는 우리나라 특유의 금속 밥그릇을 가지고 여러 각도에서 조명하여 우리나라의 디자인적 아이덴티티를 찾고 여러 상품에 접목시키고자 하는 것에 대한 기초적인 연구이다.

• 한국실내디자인학회논문집
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• 제27권2호
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• pp.37-44
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• 2018

This research aims to suggest the composition of multi-functional furniture for single households, responding to the changes of consumption pattern caused by the recent trends of the single-person household living in a small residential space. It is expected that a multi-functional furniture for single households in the current context should be increased the efficiency of spaces. Using a customized questionnaire, we examined the preferences of multi-functional furniture composition for single households. A questionnaire was developed by collecting images using key words related to multi-functional furniture and analyzing the final images by multi-functionality, furniture classification system and behavior. The most preferred multi-functional furniture composition are counter-tops and chest of drawers, followed by chest of drawers and beds, counter-tops and tableware, lighting and beds, closets and drawers. This research contributes significantly in that it suggests the basic data of optimized flexible multi-functional furniture design for single-person household by linking various behaviors and furniture in the house.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2007년도 춘계학술대회 논문집
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• pp.85-88
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• 2007

This research is a case study for improving the sound environmental quality of cafeteria in university campus. The purpose of the study is to investigate the present condition of physical level, type, and source of indoor noise by comparison with a restaurant near campus. Methods were field survey with measurement on equivalent and instant noise level and observation on noise type, and questionnaire survey to 60 students users. Surveys were carried out in the 8th and the 14th of December 2005. The results are as follows. 1) Indoor noise levels of the cafeteria were measured as $67.2{\sim}76.6$(average 73.3) dB(A)Leq5min and $60.3{\sim}90.5$(average 71.2) dB(A), but noise levels of the restaurant were $61.6{\sim}70.4$(average 66.9) dB(A)Leq5min and $59.8{\sim}70.6$(average 64.9) dB(A). 2) The users's responses on major noise type were 'noise by handling equipment and tableware', 'noise by moving chairs', and 'taking noise' in cafeteria, but 'taking noise' and 'background music' in restaurant. 3) It was found that the differences of indoor noise condition between with 2 subjects were caused by finishing materials, kitchen division type, and furniture type.

• 한국의류산업학회지
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• 제14권3호
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• pp.363-370
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• 2012

This study is for the development of fashion cultural products that simultaneously evolved with the contemporary use of traditional temple culture in addition, it analyzed the cultural products available in the Korean market. Methodology, this study conducted a literature review and empirical research. We targeted the cultural products carried at twelve web-based shopping malls for Buddhist cultural products and six souvenir shops in Korean Buddhist temples to collect data on those products in order to analyze the items, design motives, materials, and price ranges. The study results showed that interior items represented the largest portion of the targeted goods, followed by accessories/sundries, clothing/fashion items, stationery, and tableware. The most commonly used design motive was lotuses, followed by the images of Buddha or Buddhist Goddesses and Dharma. The most common materials include fibers, jewelry (such as gold and silver), wood, metals, ceramics, paper, and plastic. The most active price range was between KRW10,000 and KRW50,000, followed by less than KRW10,000 and KRW100,000 to less than KRW500,000. This study discovered the potential for traditional temple culture to advance it further in a contemporary manner and indicated the need to develop a wide variety of cultural products and emphasize its global acceptance.