• 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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• 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.

• 한국세라믹학회지
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• 제48권1호
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• pp.46-51
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• 2011

The influx of Western culture and the food culture have altered the tableware of Korea, increasing the amount of using tableware. The representative tableware is known as bone china. Considering not only the amount of bone china waste generated from broken tableware at homes and but also faulty bone china products at factories, the bone china waste disposed in simple landfills is to be a serious environmental problem to solve. In this study, following "the research on development of ceramics body using waste celadon" of which the possibility was confirmed, development of ceramics body is conducted by recycling waste bone china. From the result of the study, it was understood that maximum addition of waste bone china was 20% of the whole material on the basis of measurement of plasticity. So 20% of pulverized bone china was added and the characteristics were evaluated, and the result was that porosity, water absorptivity and plasticity were 0.756%, 0.339% and 24.13%, respectively. Bending strength was $672\;kgf/cm^2$, which showed a good sintering condition. Therefore, it was considered that waste bone china could be utilized for development of new porcelain material.

• 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.

• 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.

• 한국세라믹학회지
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• 제52권3호
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• pp.186-191
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• 2015

Tribological properties of whiteware with various transparent glazes, which have different composition and microstructure, were investigated. The wear resistance and friction behavior of the glazed whiteware are a very important aspect if the whiteware is used as tableware and for sanitation purposes. Generally, the wear property is influenced by the microstructure and surface morphology of the material. The whiteware specimens with two kinds of transparent glazes were fabricated by using the commercially available porcelain body. Furthermore, the commercial tableware, such as bone china, and traditional tableware were also examined as reference materials. All of the specimens showed that different pore structures might affect the mechanical and tribological properties. It seems that the wear resistance of whiteware is substantially related to the pore size and distribution of glaze rather than the hardness value of the specimen.

• 한국식생활문화학회지
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• 제22권4호
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• pp.393-403
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• 2007

This study presents the food culture as analysis food material, food and cooking tools in the novel literature and examines the food as a code of current cluture of common social through five Pansori texts among the twelve Pansori texts into written form. It is a many Pansori, but this study is analysed to select early copying papers. It can be found rice, Kimchi, salted fish as the common people food in Simchong-ga text. It can be known characteristics of Jeolla-do Area food used many food material and acceptance of foreign crops in the late period of the Chosun in Chunhyang-ga text. In Hungbo-ga text, it can be found the popularity food is rice cake and meat and looked the special feature of dog meat, rice cake, scorched rice-tea. In Toebyol-ga text, it can be looked many sea food and medicine beverages, and in Chokpyok-ga text, it can be found peculiarity of drink for making excitement during a war. Moreover, in five Pansori texts, that is seemed characteristics such as cover of tableware, spoon and chopsticks, tableware china, a cauldron, a charcoal burner, a brass chafing dish, a table, a flail and a mill.

• 박물관보존과학
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• 제2권
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• pp.57-68
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• 2000

청주 사뇌사지에서 출토된 청동기 12점에 대한 과학 분석을 실시하였다. 이들 각 시료의 금속조직에 나타난 결정 입자의 형태, 크기, 분포와 관련하여 검토한 결과 식기류, 제기류, 타명기류로 나타났는데 성분조성에 따른 분류 결과와도 일치하였다. 식기류는 주로 단조품으로서 성분조성비는 Cu:Sn:Pb≃8:2:0, 제기류는 주조품으로서 Cu:Sn:Pb≃7:1:2, 타명기류는 Cu:Sn:Pb≃85:10:5/9:1:0이었다. 즉, 원료의 배합비는 제품의 용도 및 제작방볍과 밀접한 관계가 있다는 것을 알 수 있었다. Cu와 상관계수가 높은 원소는 Co, Fe, As이었는데 이는 Cu 광물에 불순물로 함께 분포한다는 것을 의미하며 As 함량은 식기류, 제기류, 타명기류 순으로 증가한다는 것을 알 수 있었다. 또한 납 함유량이 높은 청동기 3점의 납동위원소비를 분석하고 원료의 산지를 추정한 결과 일본·중국산 납을 사용한 것으로 나타났다. 땜납의 성분조성은 Cu:Sn:Pb≃83:12:5이었으며 Pb의 결정이 작고 고르게 분포하고 있었다.

• 헤리티지:역사와 과학
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• 제44권4호
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• pp.86-111
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• 2011

완(?)은 밥이나 국 반찬 등을 담는 배식기로, 음식문화에 있어서 개인식기의 발달을 보여주는 대표적인 기종이다. 대개 $0.3{\sim}0.4{\ell}$가 다수를 이루며 연질(軟質)소성의 정선된 태토를 사용한 완의 제작은 크게 회전판 위에 원형의 점토판을 놓고 그 위로 점토띠를 쌓아올려 성형을 마무리하는 기본 방식(I)과 기본 성형은 동일하나 최후 단계에서 회전판에서 완을 떼어내어 도치시켜 저부를 정면하여 평저의 각을 없애는 새로운 방식(II) 두 가지가 확인된다. 전자는 동체-저부 경계면의 각이 살아있는 특징을 공유하면서도 다수의 점토띠로 제작해 심도가 깊게 제작한 경우(Ia)와 2조의 점토띠로 제작하고 구순이 뾰족하게 제작한 것(Ib)의 두 가지로 다시 나뉜다. 후자는 동체-저부경계면의 각을 없앤다는 공통점이 있지만 바닥에 점토를 덧대어 나선형으로 마무리하는 것(IIa)과 바닥에서 동체부까지 한 번에 깎기나, 물손질로 마감하는 것(IIb)의 두 가지로 나뉜다. Ib식과 II식은 중국자기 완(천발형)의 형태적 영향하에 제작된다. 연판문 청자완의 도입 이후에는 굽이 있거나 없더라도 내면이 둥글고 오목한 잔(盞)형태의 완이 새롭게 제작 사용되어진다. 이렇듯 백제완은 중국제 청자완의 모방형태가 다수 확인되고 있는데 백제인들의 중국제 물품에 대한 관심과 수요가 컸음을 보여준다. 중국 출토 기년명 자료와의 비교, 공반유물의 나열 등을 통해 볼 때 각 제작기법은 I식에서 II식으로 다시 연판문 청자완의 영향하에 오목한 잔(盞)형태로의 변천 양상이 확인되었다.

• 한국포장학회지
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• 제27권3호
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• pp.141-147
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• 2021

The foreign trends of noncompliance occurring frequently in food contact materials during the period of 2011-2019 was investigated by analyzing the food safety risk information DB in the National Food Safety Information Service (NFSI). A total of 2,042 cases of noncompliance of food utensils, containers, and packages were classified into 5 violation categories; administrative procedures, manufacturing and processing standards, residues and migration standards, labeling and advertising, and quality standards. This was again subcategorized according to non-compliance causative factors. The non-compliances in residues and migration standards comprised the largest proportion (76.4%) of the violative categories. The number of noncompliance information collected in 2011 was 88 cases and increased to 373 cases in 2019. A 72.8% of the non-compliance case was identified to be products of 4 countries (China 64.2%, Germany 4.0%, Japan 3.2%, and Taiwan 3.1%), those produce large quantities of containers and packaging products. During the period of 2011-2019, the number of illegal use of hazardous materials and illegal recycling of waste synthetic resins has decreased to less than one a year since 2014. On the other hand, after 2016, inconsistency of heat-resisting temperature labeling (Taiwan), non-compliance in paper container's strength standards, violation of printing standards, and the risk of consumer injury while using the products were newly reported due to the strengthening of consumer safety protection regulations. Migration of hazardous substances in synthetic polymer products such as heavy metals, melamine and formaldehyde in melamine tableware, primary aromatic amines which are colorant components in kitchenware such as ladles and spatulas, and phthalate plasticizers have been continuously reported with high frequency.