• Title/Summary/Keyword: The Culture of Taste for the Arts

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Menu Development and Market Testing for Localization of Fermented Meat Tteokbokki in Foreign Markets (발효고기 떡볶이의 해외시장 현지화를 위한 메뉴개발과 마켓테스트)

  • Na, Young-Sun;Jung, Jae-Hong;Lee, Jung-Hun;Oh, Hyuk-Soo;Park, Young-Bae;Cho, Dong-Min;Lee, Tae-Young;Cho, Sung-Ho
    • Culinary science and hospitality research
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    • v.20 no.2
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    • pp.183-198
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    • 2014
  • This study aims to suggest useful information for tteokbokki franchise businesses to enter foreign markets by market testing and surveying preferences of foreign consumers with various kinds of tteokbokki. For this research, a survey was conducted from July 16 to August 20, 2012, targeting the people who live in Beijing, Tokyo, Singapore. The data was collected and analyzed using SPSS for Windows Version 18.0. The relationship between the general details of consumers and the results of the market test were analyzed using canonical correlation analysis. Research results and utilization plans are expected to use for improving the image of the country and ripple effects on exporting agricultural and fishery products, along with the effect of increasing spread of overseas personnel export and domestic Korean overseas supply of cultural content. Nurturing restaurant franchise business, creating jobs, and contributing to the increase in the income of the rural economy are also expected. Fermented tteokbokki franchise business should create new added value. The development of fermented tteokbokki will build a new culture of consumption, expand consumption, academic cooperation and joint technology development, and activate employment linked. Consequently, it is necessary to understand eating habits of local consumers from a variety of perspectives such as texture, taste, and colors of sauce when globalizing Korean food.

The Concept of 'Culture' and 'Environment' in Urban Cultural Geography (도시문화지리학에 있어서 '문화'와 '환경'의 개념)

  • Lee, Jeong-Man
    • Journal of the Korean Geographical Society
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    • v.33 no.spc
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    • pp.677-684
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    • 1998
  • There are certain polemics regarding what kind of approach is most appropriate in the study of urban cluture. The tension seems to come from the misunderstanding of each other. A major source of the misunderstanding is different usage of the term 'culture' The lerm 'culture' may be interpreted either as way of life (fig. 1), system of meaning (fig. 2), the fourth structural condition (fig. 3), sophisticated taste (fig. 4), a superstructure of intellect and arts (fig. 5), biological supporting system (fig. 6), or all encompassing conditions (fig. 7). Whatever definition is taken for the term 'culture', there is a parallel definition of 'environment' for each stance (figures 1 - 7) What kind of definition is adopted matters because each of them is deeply rooted in different perspectives and focuses. It however, seems impossible to completely deny or disprove the utility of any of the slances. This, we may have to accept the diversity of definitions and consider urban cultural geography as a basket in which diverse concepts and perspectives are collected and nurtured.

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Developing an Attitude Scale for Korean Style Flavors (한국적인 맛 관련 소비자 식태도 성향 분류 척도 개발)

  • Kim, Jin-Young;Cha, Sung-Mi;Chung, La-Na;Kim, Kwang-Ok;Chung, Seo-Jin
    • Journal of the Korean Society of Food Culture
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    • v.24 no.6
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    • pp.805-812
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    • 2009
  • The consumer acceptance of food is not only affected by the sensory characteristics of food but also by the non-food factors, including food experience, consumption frequency, and food attitudes. Therefore, food attitude scales such as the food neophobic scale, VARSEEK scale, Dutch restrained eating scale, health taste attitude scale, etc. have been developed and effectively used to predict consumer liking and behaviors. Since the globalization of Korean food is currently one of the hottest topics in the Korean food industry, the aim of this study was to identify the tastes and flavors that may represent Korean cuisine. Additionally, an attitudinal scale for Korean taste and flavors was developed, which can then be utilized to predict a consumer's liking of Korean food. In the first stage of the experiment, the representative taste and flavors of Korean cuisine was surveyed by a Korean culinary expert group (n=23) and general consumers (n=62). As a result of these surveys, 4 types of flavors, hot pepper flavor, 'goso' flavor, garlic flavor, and fermented flavor were shown to be the most representative flavors of Korean cuisine. Based on these results, the second stage of the experiment was carried out to develop an attitudinal scale for Korean style flavors. Eleven to 17 questionnaires were developed for each of the 4 types of flavors. The survey consisted of a total of 53 questionnaires and 154 female consumers and 158 male consumers participated in the survey. The data was analyzed by factor analysis. For each type of flavor, the final attitudinal questionnaires were selected based on the following criteria: 1. high absolute factor loading value, 2. carrying clear meaning of the corresponding flavor attitude, and 3. delivering the meaning sufficiently when translated into other language. The final Korean style flavor attitude scale consisted of 7 hot pepper flavor, 6 'goso' flavor, 6 garlic flavor, and 7 fermented flavor questionnaires. In the next step of this study, experiments will be carried out to validate the Korean style flavor attitude scale.

Acceptance History of Korean Musical Theatre in 1960s and Cultural Imperialism (1960년대 한국의 뮤지컬 수용 역사와 문화제국주의)

  • Lee, Gye-Chang
    • (The) Research of the performance art and culture
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    • no.37
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    • pp.249-293
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    • 2018
  • The Musical Theatre was a popular art genre that originated from the western musical tradition represented by the European opera. In the twentieth century, it bloomed around Broadway in the United States. It is also one of the commercial arts which is popularly loved by the public in the field of performing arts all over the world at present. Due to the nature of this genre, the development of dramas and the expression of characters use music, not words or gestures, as the main medium. And the style of music reacts sensitively to the taste of the public, not to a particular class. When Japan colonized Korea, the empire strongly believed modernization equaled westernization and Japan was the one who could awaken Korean. The Japanese colonial music education was intended to bring cooperation and obedience to Japan by forcibly injecting Japanese ideology and culture into Joseon people. The music education of colonialism with the textbook of the "Songs for public education(보통교육 창가집)" compiled by the Japanese government was a sparkstone for the conversion of the Korean musical identity to Japanese and Western music. In addition to the capitalistic economical mechanism for establishing a South Korean government friendly with the United States during the Cold War after liberation, and the rush of American Pop culture represented by 'the show stage in 8th US Arm' and 'movies' which are to be the influence of invisible 'new cultural imperialism', our traditional music was confined to the meaning of 'Korean music', meaning 'past music'. In Korea, after the liberation, the musical was introduced by the influx of American popular culture. In accordance with the cultural policy of Park Jeong-hee regime, which aimed to spread the 'healthy culture' through the modernization of traditional arts, 'The Yegreen(예그린악단)' was founded. However, the plan to create a contemporary performing art based on Korean national arts showed the possibility of success in 1966 with the success of , but soon after, they have been destined to fall into an institution that has lost their ability to operate on their own due to the suspension of the sponsorship of the regime. Due to the cultural imperialist strategy of the influence of Japanese imperialism's colonial music education and influx of American popular culture after liberation, in the early days of Korean musicals, our traditional aesthetic style brought about the situation of the 1960 's, which did not become an independent ethnic art through the exchange and expansion with Western music. This is the background of the western licensed musicals led by the Korean musical market in the 21st century as well as the main cause of musical creation based on western music.

American Culture at the Crossroad : Debates over NEA(National Endowments for the Arts) (미국 문화, 그 기로에 서서 - NEA(국립예술진흥기금)를 둘러싼 논쟁 중심으로)

  • Kim, Jin-A
    • The Journal of Art Theory & Practice
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    • no.4
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    • pp.33-56
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    • 2006
  • The cultural debates between conservatives and liberals at the end of the 1980s and in the early 1990s were termed as "culture wars." The "culture wars" involved a diverse range of controversial issues, such as the introduction of multicultural curricula in educational institutions, prayers in schools, whether to allow gays to serve openly in the military, and whether abortion should be permitted. The most heated debates of the "culture wars" regarding art raged over the NEA and the question of whether Andres Serrano's works should have been publicly funded, in addition to the exhibition "Robert Mapplethorpe: The Perfect Moment" which were charged as projecting "obscene" or "blasphemous" images. This paper examines the development of culture wars in art and focuses on several issues invoked by the NEA debates. However, it is not a detailed chronological investigation. Rather it pays attention to the several phases of the debates, analyzing and criticizing the clashes of the political and esthetical points of views between conservatives and liberals. How could NEA funding, a mere fraction of the federal budget, have become so critical for both sides(conservative and liberal), for politicians and artists' groups, and for academics and the general public? The art community was astounded by this chain of events; artists personally reviled, exhibitions withdrawn and under attack, the NEA budget threatened, all because of a few images. For conservative politicians, the NEA debate was not only a battle over the public funding of art, but a war over a larger social agenda, a war for "American values and cultures"based on the family, Christianity, the English language, and patriarchy. Conservative politicians argued the question was not one of "censorship" but of "sponsorship," since the NEA charter committed it to "helping museums better serve the citizens of the United States."Liberals and art communities argued that the attempt to restrict NEA funding violated the First Amendment rights of artists, namely "free speeches." "No matter how divided individuals are on matters of taste," Arthur C. Danto wrote, "freedom is in the interest of every citizen." The interesting phase is that both sides are actually borrowing one another's point of view when they are accompanied by art criticism. Kramer, representative of conservative art critic, objected the invasion of political contents or values in art, and struggled to keep art's own realm by promoting pure aesthetic values such as quality and beauty. But, when he talked about Mapplethorpe's works, he advocated political and ethical values. By contrast, art experts who argued for Mapplethorpe's works in the Cincinnati trial defended his work, ironically by ignoring its manifest sexual metaphor or content although they believed that the issues of AIDS and homosexuality in his work were to be freely expressed in the art form. They adopted a formalistic approach, for example, by comparing a child nude with putti, a traditional child-angel icon. For a while, NEA debates made art institutions, whether consciously or unconsciously, exert self-censorship, yet at the same time they were also producing positive aspects. To the majority of people, art was still regarded as belonging to the pure aesthetic realm away from political, economical, and social ones. These debates, however, were expanding the very perspective on the notion of what is art and of how art is produced, raising questions on art appreciation, representation, and power. The interesting fact remains: had the works not been swiped in NEA debates, could the Serrano's or Mapplethorpe's images gain the extent of power and acceptance that it has today?

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Quality Characteristics and Optimization of Bread with Mori Cortex Radicis Powder Using Response Surface Methodology (상백피 분말 첨가 식빵의 품질특성 및 제조조건 최적화)

  • Chung, Minju;Jeong, Hee Sun;Joo, Nami
    • Journal of the Korean Society of Food Culture
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    • v.28 no.5
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    • pp.512-524
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    • 2013
  • The purpose of this study was to investigate the antioxidative effects of Mori Cortex Radicis powder and to determine the optimal mixing ratio of Mori Cortex Radicis powder and water in the preparation of bread. The optimal sensory composite recipe was determined by producing bread with different levels of Mori Cortex Radicis powder and water. The analysis was performed using response surface methodology and a sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. In terms of the antioxidative effects of Mori Cortex Radicis powder, the $IC_{50}$ for total phenolic content and DPPH free radical scavenging activity were 149.56 GAE/g dry powder and 137.77 /mL respectively. Measurement results of the mechanical properties showed differences in volume (p<0.05), baking loss (p<0.05), yellowness (p<0.01), lightness (p<0.01), redness (p<0.01), hardness (p<0.01) and springiness (p<0.05). The sensory measurements showed significant values for color (p<0.05), appearance (p<0.05), flavor (p<0.01), taste (p<0.01), and overall quality (p<0.01). Overall, based on numerical and graphical methods, the optimal formulation was determined to be 21.16 g of Mori Cortex Radicis powder and 372.47 g of water.

Study on the Environmental Factor Analysis of Interior Material using Hanji (한지 소재 내장재의 친환경적 요소 분석 연구)

  • Kim, Ji-Soo;Lee, Yu-Ra;Lim, Hyun-A
    • Journal of the Korea Furniture Society
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    • v.22 no.1
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    • pp.63-71
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    • 2011
  • Hanji has known for its high qualities for more than thousand years. Hanji is stronger, and has better durability, air permeability, flexibility, thermal insulation, soundproofs and UV absorbability. Therefore, developing industrial interior finishing materials using Hanji is replaced with the PVC (Poly-Vinyl Chloride) materials instead, it will be a new environment-friendly material and positively represents Korean brand marketing. The industrial inter-construction material is discomposed by heat or light because of material characteristics. As a result, it emits a lot of noxious substances. Hanji is essentially a neutral paper since it does not rely on any acidic chemicals of artificial bleaching methods. Hanji is also known as the living paper because of its close relation to nature. Therefore, I would like to suggest that Hanji made from alternative material as a chicken fiber. It will be a non-polluting interior finishing materials by making use of Hanji to a taste of Korean culture in the green industry around the world. Rather than PVC used commonly in construction material, kitchen and office furniture, interior materials in the subway, trains, or other vessels, credit cards, and ID cards, I created an interior construction material by using patented Hanji. This will be increased the value of usefulness in the environment-friendly green industry instead of PVC.

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Optimization of Jelly Made with Rubus coreanus (Bokbunja) Using Response Surface Methodology

  • Joo, Na-Mi;Lee, Sun-Mee;Jeong, Hee-Sun
    • Preventive Nutrition and Food Science
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    • v.14 no.2
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    • pp.148-155
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    • 2009
  • The purpose of this study was to find new applications for Rubus coreanus and to produce new products. Jelly prepared with Rubus coreanus was studied and analyzed with regard to its composition, rheology and sensory evaluation. The technique of response surface methodology was used to analyze the results, which showed 16 experimental points including 2 replicates for Rubus coreanus juice, gelatin and sucrose. Rheological characteristics such as lightness, redness, yellowness and hardness, springness, chewiness and gumminess were shown to be significant, and these were mostly influenced by the content of Rubus coreanus juice. Significant sensory characteristics such as color, flavor, transparency, taste and the overall quality were also found to be greatly influenced by Rubus coreanus juice and gelatin in general. Based on the overlapping categories of factors that satisfied all sensory categories, the maximally optimized point was taken as the middle point. This value was determined to be 43.28 g of Rubus coreanus juice and 9.19 g of gelatin for every 140.00 g of sucrose.

Quality Characteristics and Optimization of Rice Pound Cake prepared with Euonymus alatus by Using Response Surface Methodology (반응표면분석법을 이용한 혼잎나물 첨가 쌀 파운드케이크의 품질 특성 및 최적화)

  • Kim, Dah-Sol;Jeong, Hee Sun;Joo, Nami
    • Culinary science and hospitality research
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    • v.23 no.4
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    • pp.81-92
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    • 2017
  • This research was studied to optimize the recipe of rice pound cake with two concentrations of Euonymus alatus and grape seed oil, using central composite design (CCD). The mixing condition of rice pound cake was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis, using response surface methodology (RSM). The results of the mechanical and physicochemical analysis showed significant values for color (lightness, redness, yellowness), texture (hardness, springiness, chewiness, gumminess, cohesiveness), loss rate, volume, specific volume, sweetness, saltiness, moisture content and pH (p<0.05). The results of the sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As a result, the optimized compounding ratio was found to be 4.28 g of Euonymus alatus and 33.18 g of grape seed oil.

Antioxidant Properties and Quality Characteristics of Dasik Supplemented with Longanae Arillus (용안육 다식의 항산화 활성 및 품질 특성)

  • Yang, Eun Young;Han, Young Sil;Sim, Ki Hyeon
    • The Korean Journal of Food And Nutrition
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    • v.31 no.4
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    • pp.485-494
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    • 2018
  • This study was designed to evaluate the quality characteristics and antioxidant properties of Longanae Arillus powder (added in the ratios of 0%, 25%, 50%, 75%, and 100%), which is traditionally used to render the product more suited to the modern consumer's taste for the compound Longanae Arillus Dasiks. As the consumer consumption of the proportions of Longanae Arillus increases, the moisture content and pH of the Dasik supplemented with Longanae Arillus decrease, while at the same time, a soluble solid content increases (p<0.001). The color value showed the decrease in L and b values with the increase in Longanae Arillus content, and the increase in the value of the compound with the addition of Longanae Arillus (p<0.001) can be noted. The mechanical texture of Dasik was increased by the addition of Longanae Arillus considering its hardness, adhesiveness, cohesiveness, springiness, and chewiness (p<0.001). In the sensory evaluation of the Longanae Arillus Dasik showed that people expressed an overall preference at the addition of Longanae Arillus, such as noted as being preferred with 50% in color, flavor, taste, texture, and overall acceptance of the compound (p<0.001). Regarding the antioxidant activity of Longanae Arillus Dasik, the total phenolic, flavonoid contents, DPPH radical scavenging activity, reducing power, and superoxide anion levels were found to increase with the addition of Longanae Arillus (p<0.001) with its consumer use. It is believed that Longanae Arillus Dasik, is most preferred to be added at the concentration of 50% during the Dasik preparation.