• Journal of the Korean Society of Food Culture
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• v.19 no.5
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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.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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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.

• Journal of the Korean Ceramic Society
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• v.48 no.1
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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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• v.9 no.4
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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.

• Smart Media Journal
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• v.11 no.7
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• pp.39-51
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• 2022

Tableware is among the important necessities of daily life, and children's tableware is especially valued by the society. Under such social background, a study centered at users of children's tableware was conducted from four aspects, including health & safety, sensory experience, behavior guide, and emotional cognition. Children's tableware products were evaluated using the Q method to understand users' cognition of children's tableware products. The interviewees' views about children's tableware design in China can be divided into four types,and put forward different psychological needs for these four types, In the interviews, some interviewees suggested that the ergonomic and regional cultural differences shall all be considered during children's tableware design. Therefore, this study evaluates the design preferences of Chinese children tableware and validates the results of the paper based on the results.

• Journal of the Korean Ceramic Society
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• v.52 no.3
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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.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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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.

• Conservation Science in Museum
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• v.2
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• pp.57-68
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• 2000

This study is a scientific analysis of 12 bronze materials which were excavated from Sanoisa temple in Chongju. Analysis of crystalline shape, size and distribution of the each sample metal suggested that they can be classified as tableware(wrought), vessels for memorial service(casting) and bell bronze, which is the same result as classification based on elemental composition. Most of the tableware are forging wares with composition of 8:2:0 in Cu:Sn:Pb, and vessels for memorial service are casting wares whose composition is 7:1:2 in Cu:Sn:Pb, and bell bronze's composition is Cu:Sn:Pb = 85:10:5/9:1:0. The result clearly shows that composition is closely related with usage and manufacturing method of wares. Trace elements such as Co, Fe and As are the elements with high correlation coefficient with Cu, which means they exist as impurities in Cu, and the content of As showed an increase in the order of tableware, memorial service vessels and bell bronze. In addition, the analysis of lead isotope ratio showed that 3 bronze materials with high lead content were made from the lead coming from Japan and China. The composition of the solder was Cu:Sn:Pb = 83:12:5 where small Pb crystals were distributed evenly.

• Korean Journal of Heritage: History & Science
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• v.44 no.4
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• pp.86-111
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• 2011

Wan is a tableware in which boiled rice or soup, side dish are put, and it is a representative model which shows the development of personal tableware. From the establishing period of Hanseong Baekje, the form of wan which is Jung-do Style(中島式) Plain Pottery of previous period Proto-Three Kingdoms Period was succeeded to, but wan is produced and used as a wan baked in the kiln, which is far development of the producing technique including hardness and clay. By and large, the size of $0.3{\sim}0.4{\ell}$ was the majority and the production technique of wan which used carefully selected soft quality clay are largely confirmed to be two methods which are, first, basic method by which on a clay tablet on the rotating table, clay band is accumulated and moulding is finished, and second, the new method which had the same basic moulding as that of basic method but in the last stage takes wan off the rotating table and reverse it to trim the bottom and remove the angle of flat bottom. The former, basic production method is the classical production method since wan of Jung-do Style Plain Pottery and wan was produced and used for all periods of Hanseong Baekje. On the other hand, the latter is the production method obtained through form imitation of China made porcelain flowed into through interchange between Baekje and China, and through comparison with Chinese chronogram material it is estimated to have been produced and used after middle of 4th century. Therefore it can be known that the Baekje people's demand for China made articles was big and imitation pottery was produced and used with Baekje pottery. In addition, bowl with outward mouth are confirmed in multiple number in Lakrang(樂浪) pottery wan and it is assumed that wan was the form produced under the influence.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.3
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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.