• Fashion & Textile Research Journal
• /
• v.11 no.2
• /
• pp.242-251
• /
• 2009

Traditional patterns of Korea vary greatly and have excellent value in terms of artistic merit. Nevertheless because there are not enough the research and development of them, traditional patterns of Korea are not yet recognized in internationally aesthetic value. Therefore the development of designs modernizing traditional patterns of Korea is urgently needed. In this study, I chose Four gracious plants as the subject materials of textile design development. Before everything I examined data of Four gracious plants expressed on Blue and white porcelain. And I chose data that are suitable to express modern image among them. I set my face to develop the textile design of Korean images by adding modern scenes with them. Also, I were trying to make fashion products like muffler and tie by using techniques such as burn out, crayon dying and spray dyeing.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.48 no.3
• /
• pp.576-595
• /
• 2024

Bracelets have enjoyed extensive use among the Chinese since antiquity as decorative pieces credited with warding off evil forces and inviting auspicious fortune. This study aims to integrate traditional cultural elements, such as Yuan blue and white porcelain flower patterns, into modern design using 3D printing technology to create culturally inspired bracelets. To this end, bracelet designs from the top four museums on Taobao were examined. In addition, we analyzed online reviews of culturally themed bracelets using text mining and applying FEA criteria and found that Chinese consumers are easy to wear and sizable, enhance cultural pride, and drive the demand for artistically sophisticated bracelets. The research culminates in the development of a modular bracelet design inspired by flower motifs from blue and white ware of the Yuan dynasty, with an emphasis on iterative improvements based on reviewer feedback. The final design meets consumers' expressive and aesthetic needs while also maintaining cultural integrity and functionality. The aim of the study is to inspire pride in traditional culture, provide insights for fashion accessory industries, and promote the national image through the development of culturally inspired products.

• Journal of Conservation Science
• /
• v.38 no.4
• /
• pp.301-313
• /
• 2022

We made a Korean white porcelain or Joseon Baekja jar and based on the raw materials used and reproductions of each stage, we aimed to compare and analyze the physicochemical changes of the raw materials such as clay at each manufacturing stage, as well as identify the characteristics and correlations. Although the basic main components of clay and glaze material are similar, their texture becomes denser in the process of bisque firing pottery (Chobeol-pyeon) and glaze firing pottery (Jaebeol-pyeon), and we confirmed that in addition to the tendency of increasing vitrification, low-temperature minerals such as mica and illite gradually disappeared, while high-temperature minerals such as cristobalite were newly created. This phenomenon has also been verified by the rapid decrease in absorption rate while the change in specific gravity was small. In addition, the color was greatly affected by the firing atmosphere, and the yellow-red chromaticity of the raw materials was higher during bisque firing but showed a rapidly decreasing characteristic during glaze firing. The value of magnetic susceptibility, which is related to iron (Fe) component, showed a tendency to decrease in glaze firing pottery. CT images were confirmed as a method that can indirectly estimate the change in the material properties of the object step-by-step for the entire object. In conclusion, the study of manufacturing stages of reproduction can provide basic data for scientific research on the estimation of porcelain and pottery making technology and changes in raw materials.

• Journal of Conservation Science
• /
• v.25 no.3
• /
• pp.273-282
• /
• 2009

As a result of investigating research papers concerning the metal bound rim decoration on four pieces of 'Bowl, white porcelain with impressed floral design and sliver bound rim' and one piece of 'Bowl, white porcelain with sliver bound rim' from among the Jingdezhen white porcelain, which are Sinan remains that are kept in a National museum of Korea. It was found that the material of the bound rim was not silver but tin, and lacquer was used as glue. Based on such a scientific analysis, this study conducted a reproduction test of the manufacturing technique and the bonding method of the metal bound rim attached to the upper tip of the china ware. As a way of reproducing the bound rim, the study was able to discover the best method in terms of the avoidance of loss of materials and the workability out of various cutting methods for tin plates, and it also discovered that the use of lacquer in mixture with soil showed a better workability than the use only of a lacquer ingredient in a test of the bonding method of a metal bound rim using lacquer. Also, in the test of a drying method, a bonding method after drying within a short time at a relatively high temperature was found to be more effective than the drying method after humidifying at a normal temperature, which is used in traditional lacquer ware preservation treatment.

• Bulletin of the Korean Chemical Society
• /
• v.23 no.11
• /
• pp.1531-1540
• /
• 2002

With the invention of the inlaying technique for celadon in the latter half of the 12th century, the Koryo potters reached a new height of artistic and scientific achievement in ceramics chemical technology. Inlaid celadon shards, collected in 1991 during the surface investigation of Kangjin kilns found on the southwestern shore of South Korea, were imbedded in epoxy resin and polished for cross-section examination. Backscattered electron images were taken with an electron microprobe equipped with an energy dispersive spectrometer. The spectrometer was also used to determine the composition of micro-areas. Porcelain stone, weathered rock of quartz, mica, and feldspar composition were found to be the raw material for the body and important components in the glaze and white inlay. The close similarity between glaze and black inlay in the microstructure suggests that the glaze material was modified by adding clay with high iron content, such as biotite, for use as black inlay. The deep soft translucent quality of celadon glaze is brought about by its microstructure of bubbles, remnant and devitrified minerals, and the schlieren effect.

• Journal of the Korean Ceramic Society
• /
• v.51 no.1
• /
• pp.11-18
• /
• 2014

Onggi, which is described as a breathing pottery, has strongly influenced the traditional food culture in Korea. In this study Onggi is compared to porcelains including celadon and white porcelain to analyze the sources of pore formation. The differences in starting materials are examined for chemical and mineralogical compositions, particle size and distribution. The gas permeability of the fired samples is correlated to the matrix microstructure. The broad particle size distribution and high iron oxide content of Onggi are revealed as the major cause for the pore formation. Open pores are formed with large particles in the Onggi body while closed pores have a high iron oxide concentration. The Onggi body with increased open pores leads to the high gas permeability.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.1
• /
• pp.31-40
• /
• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• Journal of Conservation Science
• /
• v.27 no.1
• /
• pp.75-90
• /
• 2011

At the beginning of the Chos$\breve{o}$n dynasty, punch'$\breve{o}$ng began as a simplified form of inlaid celadon, and in the two following centuries it developed into a popular folk craft in various styles and expressive decorations; overtime, it was increasingly made to resemble whiteware, and its production stopped after the Japanese invasion of Korea. In the present study, the body and glaze compositions of punch'$\breve{o}$ng were examined and compared with those of celadon and whiteware, whose compositions have previously been compared with those of Chinese ceramics. Here, the analyzed shards were organized into 28 groups based on their production sites and archaeological characteristics. For each group, the body and glaze compositions of several shards(usually three to five) were obtained, averaged, and compared with those of the other groups. These comparisons showed that the majority of the punch'$\breve{o}$ng bodies were formed, like those of celadon and whiteware, with mica-quartz porcelain stone, which was commonly used in Yuezhou, Jingdezhen, and other southern Chinese kilns. The glazes consisted of clay materials and flux components made from various proportions of wood ash, burnt limestone (glaze ash) and crushed limestone. Overall, the punch'$\breve{o}$ng glazes resembled the Kory$\breve{o}$ celadon and Kory$\breve{o}$ whiteware glazes more closely than the Chos$\breve{o}$n white wareglazes. However, the $TiO_2$ levels found in the tested punch'$\breve{o}$ng were low, similar to those of Chos$\breve{o}$n whiteware; this indicated that glaze stone was used as the clay component of the punch'$\breve{o}$ng glazes, as was the case for Chos$\breve{o}$n whiteware. This study of the material characteristics of punch'$\breve{o}$ng may be used as a comparative framework for analyzing ceramic shards discovered at current and future excavations within Korea.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.4
• /
• pp.446-454
• /
• 2008

The traditional Korean drink "Jehotang", which is one of the most commonly prescribed drugs for treatment of the heat stroke accompanied by high fever, severe sweat and thirst, it is effective far quenching thirst strengthening the stomach, stopping diarrhea and regulating intestinal function. It is also known to play a role in activating the growth of useful microbes in the intestine and in multiplying intestinal immune cells. Thus, this study investigated all aspects of the drink in an effort to develop a new functional beverage. In the course of this study, the analytical research into the literature concerning Jehotang an error in the secrets of preparing the drink. The Japanese apricot, which was given the botanical name, "Prunusmume", should only be used with the flesh (scientifically referred to as "Fructusmume"), which is fumigated with straw fire before drying. and the seed should be thrown away. The honey should only be used after it is heated with a gentle fire, before removing the white foam that farms on its surface to make the "Yeonmil". Two kinds of cooking processes were found in the ancient literature. One procedure boiling down the powered Fructus mume mixed with the Yeonmil, while the other procedure involved preparing the Fructus mume's water by adding water to it and blending the water with the Yeonmil and the rest of the raw ingredient before boiling them down. The current procedure, in which the cooking is done in a double boiler, has been widely adopted to its simplicity. The finished Jehotang is put in porcelain, kept at room temperature, and consumed after mixing with cold water.