• SUVANNABHUMI
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• v.14 no.1
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• pp.109-131
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• 2022

This paper compares the French Gustave Flaubert (1821-1880) and the Vietnamese Vũ Trọng Phụng (1912-1939), and explores transformations of their aesthetic experiences that led to the autonomization of French literary field in the nineteenth century and Vietnamese in the early twentieth century. Inspired from the term "archive" coined by Michel Foucault, this article argues that Flaubert, in abandoning the bourgeois tastes, contested realism and built his own writing ideology and style, which is called subjective realism. On the other hand, it also argues that Vũ Trọng Phụng, through the popular report genre, he gained success and evolved his own novel writing style, aptly called the realism of speech. It is ostensible that the transformation in the two authors' writing style and aesthetic experience was derived from the way they distanced themselves from their contemporaries' common tastes while making use of free indirect speeches, all with the aim of granting readers the autonomy of reading.

• International Journal of Oral Biology
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• v.47 no.4
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• pp.49-54
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• 2022

Taste is a basic sensation to get attracted toward nutritious foods or avoid possible harmful substances. The basic taste qualities in humans consist of sweet, bitter, umami, salty, and sour. Basically, sweet and umami tastes make food attractive, whereas bitter and sour tastes make it avoidable. Salty taste comprises basic salty and high salt taste. The basic salty taste is known as amiloride-sensitive salty taste, which is inhibited by amiloride, but the high salt taste is not sensitive to amiloride. Moreover, high salt taste can also cause avoidance behavior in human beings. Sodium, one of the most important cations in the body fluids of vertebrates, controls the volume of total body fluids and is a risk factor for cardiovascular diseases, such as hypertension. The concentration of sodium in body fluids must be under delicate control. A distinction between the salty taste and high salt taste would be a contributing mechanism to control the volume and/or osmolarity of body fluids.

• Food Industry And Nutrition
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• v.12 no.1
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• pp.40-50
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• 2007

• Journal of Korean Medical classics
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• v.23 no.6
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• pp.27-44
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• 2010

In order to setup the diet guideline of five grains, five meats, five fruits, and five vegetables for the diseases of five organs, I reviewed the their tastes by comparing "Naekyeong" with "Euhakibmun", "Dongeuibogam". 'Ma(麻)' in "Naekyeong" means not a hemp, a ramie or a jute, but a sesame(胡麻;참깨). 'Maik(麥)' in it means both a barley(大麥;보리) and a wheat(小麥;밀). 'Guak(藿)' in it means bean leaves(콩잎), leaves of a red-bean(팥잎) or brown seaweed(海藻;미역). 'Gyu(葵)' in "Euhakibmun Jangbujobun(臟腑條分)" is a miswritten word for 'Welsh onion' caused by similarity of shape of word. Food of a salty taste according to five elemental arrangement in "Naekyeong" is really salty according to "Euhakibmun" and "Dongeuibogam". But a barley(大麥) and a wheat(小麥) of sour taste are bitter, a chicken of sour taste or hot taste is sweet, nonglutinous millet of sour taste is sweet, an apricot of bitter taste is hot, a sesame seed of sweet taste is sour, a nonglutinous rice of hot taste is sweet, and a horsemeat of hot taste is bitter according to them. There are two ways to recommend the food for diseases of five organs. One way is to promote or control the Qi(氣) of five organs according to "Somun(素問)" and "Euhakibmun Jangbujobun", the other way is to build up the Yin(陰血) of five organs according to "Yungchu(靈樞) five tastes(五味)". The two different ways are not contradictory to each other, but complement on the view point of their substances(體) or actions(用).

• Herbal Formula Science
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• v.20 no.2
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• pp.137-151
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• 2012

Objectives : provides the basis on steaming processing method (SPM) which was stated in 'Dongeuibogam' and 'Euihakipmun'. Methods : Drugs and prescriptions listed in 'Dongeuibogam' and 'Euihakipmun' were investigated by following criteria; (i) name and prescription of SPM-applied drugs, (ii) protocols on the use of the supporting materials, (iii) kind of supporting materials, (iv) processing period, (v) part of the herb plants, (vi) efficacy of herbal drugs, (vii) tastes of herbal drugs, (viii) meridian tropism of the herbal drugs. Results : 1. The number of herbs was 92 species of from 'Dongeuibogam', 87 from 'Euihakipmun', and the number of prescriptions was 197 from 'Dongeuibogam' and 119 from 'Euihakipmun'. 2. Infiltrating steaming and mixing and steaming procedures were used to process supporting materials. 3. The abundance of supporting materials was in the order of alcohol and ginger juice. 4. A twelve hour-period was most frequently used. 5. The herbal parts used most were in the order of fruit, seed, roots, and stem. 6. According to an efficacy category, a drug supplementing invigoration was used most frequently and a drug eliminating heat followed next. 7. Based on four spirit features, herbs showing warm, cold, and mild features were used most. 8. In considering five tastes, herbs showing sweet and bitter tastes were used most. 9. The herbs supporting the function of liver, kidneys, spleen, stomach, and lung were used in SPM. The herbs converging to the kidneys and the liver were conducted most in 'Dongeuibogam' and 'Euihakipmun' respectively. No case for herbal drug converging to 'Samcho' was reported. Conclusions : Our investigation on the use of SPM from 'Dongeuibogam' and 'Euihakipmun' revealed that there are special principles underlying the use of supporting materials, SPM period, parts and efficacy.

• Journal of Community Nutrition
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• v.8 no.4
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• pp.185-192
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• 2006

This study was performed to investigate factors affecting sensitivity and preference for salty tastes of Korean adult females. Sensitivity and preference for salty tastes were determined as detection threshold concentration of NaCl solution and the optimally-preferred NaCl concentration of the bean sprout soup, respectively. A self-administered questionnaire was used to obtain the information regarding general characteristics, self diagnosis of stress, health-related lifestyle practices, dietary habits and food preferences. Dietary intake using 24-hours recall and blood pressure were measured. Salty taste detection thresholds and optimally-preferred NaCl concentrations were 0.0197% and 0.357%, respectively. There was a significant positive correlation between the optimally-preferred salt concentration and age, despite no significant correlation between either sensitivity or preference for salty taste and sodium intake, which was 3,605mg/day. Those who had bread or cereal with milk as breakfast instead of a traditional Korean meal and those who preferred jjigae to soup had significantly higher NaCl preferences for bean sprout soup. Going to bed after midnight and skipping meals (${\geq}3/week$) decreased salty taste sensitivity without reaching statistical significance. Self awareness of one's own health, recent weight changes, family history of hypertension, sleep quality, getting-up time, rate of eating and other food preferences did not affect either perception. Stress level, TV watching, BMI and sodium intake did not have significant correlation to sensitivity or preference. Further research including a large number of well-controlled subjects and more accurate measurement of sodium intake should be directed to find other factors affecting salt preference and sensitivity in order to decrease Na intake and related diseases.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.908-923
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• 2020

The objective of this study was to compare tastes-related components and eating quality properties between Hanwoo steer and cow meats. Longissimus thoracis (LT) muscles with same quality grade (1⁺ grade) collected from left sides of the steer and cow carcasses were used for analyses of technological quality traits, free amino acids (FAAs), metabolites, nucleotides, fatty acids and sensory attributes. there were no differences occurring in the chemical composition (fat, protein, moisture and collagen) and technological quality traits (cooking loss, water holding capacity, shear force and color) between the two beef types (p>0.05). The cow meat exhibited significantly higher amounts of some FAAs associated with umami (e.g., glutamic acid and lysine), sweetness (e.g., proline and glutamic acid) and saltiness (e.g., histidine and glutamic acid) compared to the steer meat (p<0.05). Regarding the nucleotides, no differences occurred in all the identified nucleotides between the two beef types (p>0.05). A total of 27 metabolites were identified, however, only some compounds (e.g., acetate, creatine, creatinine, glucose and inosine, etc.) showed their significantly higher amounts in the cow meat compared with those in the steer meat (p<0.05). In terms of sensory aspects, the panelists found no differences in scores of all the eating quality traits between the two sex types of beef (p>0.05). Overall, excepts some variations in tastes-active compounds, there were no differences in the quality characteristics in general and eating quality in particular between the cow and steer meats when they were in the same quality grade.

• The Journal of Korean Medical History
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• v.28 no.1
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• pp.53-60
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• 2015

Objectives : This is what tries to study irregular pairs between five viscera and five tatstes. And than tries to make convincing explanation. Methods : We analysed "SuWen ZangQiFaShiLun素問 藏氣法時論", "YiXueQiYuan醫學啓源", "TangYeBenCao湯液本草", "BenCaoGangMu 本草綱目" and "FuXingJueZangFuYongYaoFaYao輔行訣臟腑用藥法要". We found difference and similarities between these books. Result & Conclusions : "YiXueQiYuan", "TangYeBenCao", "BenCaoGangMu" inherit pairs between five viscera and five tatstes from "ZangQiFaShiLun". "YiXueQiYuan" had added examples of herbs to "ZangQiFaShiLun". "TangYeBenCao" had added examples of priscriptions to "ZangQiFaShiLun". "BenCaoGangMu" had added examples of herbs to "ZangQiFaShiLun". But new pairs between five viscera and five tatstes had suggested in the "FuXingJueZangFuYongYaoFaYao". We think that the new pairs are more logical than the others.

• The Journal of the Korea Contents Association
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• v.12 no.6
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• pp.201-210
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• 2012

This study examines the structure of taste repertoires for cultural arts. The major results are as follows: firstly, the numbers of taste repertoires were 1.66 for type 1 and 4.27 for type 2. More specifically, respondents tended to have movie taste. Secondly, there were socio-demographic differences for taste repertoires for cultural arts. In other words. female respondents to have more taste repertoires than that of male respondents. Also, younger respondents to have more taste repertoires than that of older respondent. Thirdly, blog users tended to have more taste repertoires than that of non-users. It can be argued that blog use may be a determinant of the number of taste repertoires for cultural arts. In addition, although the number of taste repertoires type 1 was determined by tastes for theatre, movie, popular music, musical and photo, the number of taste repertoires type 2 was determined by tastes for theatre, movie, musical and classic contents.

• Journal of the Korean Society of Costume
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• v.61 no.10
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• pp.104-118
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• 2011

The purpose of this study is to examine the recent various developments of men's fashion by analyzing how exotic tastes were presented in men's modern fashion from 2001 to 2010. For this purpose, a researcher reviewed relevant studies to identify the styles of exotic tastes that were reflected in men's modern fashion specifically in Chinese, Japanese, Indian, East Asian, American, North American and South American styles. Findings of this study is summarized as follows. Main examples of men's modern fashion were found in Chinese-style apparel such as the magwae, queue, coolie hat and the Mao jacket. The Kimono and the samurai robe, both of which best represent Japanese apparel and the Japanese traditional patterns also had an influence on men's modern fashion Indian style clothing such as dhoti, veshti and lungi which cover the lower body, vajani as loose trousers, kurta of full-over tunic form and turban also had an effect as well. The men's modern fashion is also impacted by Middle Asian styles that includes the thobe, sirwaal, futah, which is sort of a skirt that is long enough to cover the calf and whose front parts overlap each other, turbans and the hempen hood which is fixed with the agal. Exotic elements such as animal skins, body painting, tattoos and head dresses found in African styles can also be found in men's modern fashion. Parts of North American style influence come from the applications of Indians' costume and head dress. The surveyed men's modern fashion of the South America style was represented by the applications of natives' costume and Andean tunic, loincloth and shawl. In all of the exotic styles found in men's modern fashion, historicity, eclecticism, aestheticism and nature-orientation are implied. They are the source of inspirations that promote changes and diversity in men's modern fashion.