• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1998.04a
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• pp.17-24
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• 1998

Noweays, The flow of international relations have to competition with product of each nation, a means of this competitoveness is developmennt of goods based on nation culture. That is in need to development of design have color of our country make sure of original design. Now we need a positive opposed to wants of consumers with expaneded market, so as to need of develogment of distinctive design. And then, this stuey have purpose analory of distinctive design as a ilustrate to case of traditional design with on a conjoint analysis, look into the modeling method and meaning of traditional design. At first, it setting up the base of design development, as a present into a investigate to extract course of shape's element for design distinction. And look around about the developing case of domestic company and modeling method, a pattern of traditional design development, As on of distinction's way has doing conjoint analysis for abstract to character of traditional form and have devdloping to product with a present expression elements and design concept for a basis.

• Journal of Fashion Business
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• v.23 no.5
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• pp.19-30
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• 2019

The aim of this study is to analyze the stage of image change in Korean fashion design in regards to the simulacre of Jean Baudrillard. The changing phases of Korean fashion design are as follows: First, the initial stage involved simple imitation, which replicated the original as much as possible, it expressed the basic composition of Hanbok, flat cut and rich silhouette, the color scheme of traditional colors, traditional patterns, materials, and traditional ornaments. In the second stage, the subject matter intervened to distort and transform from the original, the basic composition and structure of the Hanbok were barely maintained, they were either removed or part of the structure modified or expressed using modern materials and patterns. The third stage, were based on reality but differed from reality through subject and imagination, and only left a part of the basic composition of Hanbok, and were expressed through the partial modification of the elements of the Hanbok, for instance the silhouette, skirt waist, collar and breast-tie. The fourth stage of pure simulacre, which refers to a new image with complete independence regardless of the reality. This stage differed from the basic structure and composition of Hanbok, and showcased traditional Korean image of Korea's unique cultural elements, such as hanbok or crafts and artworks, in a modern fashion with a modern sense and practicality.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2006.11a
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• pp.201-204
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• 2006

With development of digital technology and globalization after Seoul Olympic in 1988, Korea has recklessly accepted western culture, thus causing damages to Korean identity The purpose of this study is to design Imperial Palace Hotel VIP lounge space applying traditional Korean style. This study analyzed traditional expression according to its element and method taken out from the prior researches related to it. The method of traditional expressions divided into the method of prototype reappearance, prototype transformation, reinterpretation, and abstract. This study aimed at get the understanding on traditional Korean architecture, space planning and furniture arrangement. As a result, the plan represent traditional Korean style including the space planning and furniture, the colors and patterns, and the building materials. The Imperial Palace VIP lounge Is not tile space for eating and social activities, but also provide the space for introducing traditional Korean culture and life.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.204-213
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• 2008

In this age of information ruled by new technologies and knowledge, the world is interconnected as a single community, and within this trend of globalization, new cultural codes are emerging through temporal fusion between the past and the present and spatial fusion between different regions and countries. In this situation, it seems meaningful to review Korean fusion foods and restaurants serving such foods, as well as to consider their future directions. Thus, the objective of the present study was to survey and analyze Korean fusion restaurants representing Korean culture not only in Korea, but also in foreign cities, and to identify the expression characteristics of such restaurants. Based on restaurants recommended in relevant magazines and on Internet sites, 18 spaces were selected, visited, and surveyed, in which tradition and modernism were well-mixed. Data on the shapes, materials, colors, and patterns of spatial elements and food-related elements, including photographs, were collected and analyzed. The results are as follows. Of the 18 restaurants, 13 (72%) showed temporal fusion in both spatial and food-related elements, 4 showed temporal fusion in spatial elements and cultural fusion in food-related elements, and 1 showed cultural fusion in both spatial and food-related elements. In general, the spaces were mainly designed with modern elements and partially with traditional elements (ceilings, windows, furniture, articles), and the fusion of food-related elements was made in diverse forms that included temporal fusion restructuring traditional menus contemporarily, and cultural fusion harmonizing traditional food with Western cookery.

• Archives of design research
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• v.18 no.2 s.60
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• pp.15-26
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• 2005

Recently, one of the outstanding characteristics in design field shows that design is combined with marketing. However, one thing shouldn't be overlooked that original marketing theories are not able to be applied to design in itself because of difference between marketing mind and design thinking. This premise leads the purpose of the study to aim to establish academic frameworks of design marketing by re-organizing conceptual elements of design marketing which can be more suitable for design environment. The study leads to review emergence backgrounds and circumstances of design marketing regarding the disciplinary characteristic of design. Then it examines fundamental concepts of traditional marketing. Next it, based on research results above, suggests the 4Cs as conceptual elements of design marketing which might be fit for design environment. Last it proposes 4C Mix which can be effectively applicable in design development process by restructuring newly suggested conceptual elements synergistically. The study result contributes to several implications in academic and practical perspective. First, it recreates theoretical concept elements of design marketing based on elements of traditional marketing area. Second, it suggests market-oriented framework which can be practically applied in the design development process by designers.

• Korean Institute of Interior Design Journal
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• v.20 no.6
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• pp.200-207
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• 2011

This study aims to understand the unique housing culture and decoration style in traditional Thai houses. Literature review and site visit were applied for the research method. A steep gable roof, a lifted floor structure on the pillars, a semi-enclosed central flatform(charn) and a outdoor staircase are important plastic elements of exterior decoration in Thai traditional houses. 'Panlom(windbreak on gable)' and 'fa loog fak(wall panel)' are the most unique elements which determine Thai traditional style. In Thai traditional style decoration, the beautifully carved wooden panels and decorations are also the most important factors. The decorations can be analyzed in the aspect of following perspectives. ; The characteristics of Thai traditional house decorations have been developed and evolved as result of influences from regional climate and local material. And also the social-cultural factors such as religion, social and family relationship and life style controlled the forms and culture of traditional housing form and culture. As a result, this study summarises and defines the outstanding and unique meaning and definition of the decoration in Thai traditional houses focused on central region in Thailand.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2003.05a
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• pp.156-159
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• 2003

The purpose of this study is to analyze the elements forming traditional houses and to find meaning of them by searching relationships among the elements and paradigms which had been used in making living spaces in that era. For analyzing traditional living spaces, traditional houses in the Namsan valley are sellected and which have been examined with the Pierce's semiotic theory. Through the semiotic analysis of spaces, the meaning of constituents forming spaces can be observed in the systematic as well as comprehensive points of view, and the paradigms that consists of the era can be redefined flexibly and this flexible concepts enables people to see their environment including human being broad and enriched.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.467-477
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• 2009

This study was conducted to investigate and analyze food related and space related elements of popular Vietnamese restaurants in Hong Kong to identify restaurant images related to food, to examine how Vietnamese traditions are applied to such restaurants, and ultimately, to get their implications for us. Luxury Vietnamese restaurants in Hong Kong tended to be located in major office buildings and famous shopping malls in the downtown area; therefore, they were highly accessible to foreigners. In addition, most Vietnamese restaurants were quite formal in size or atmosphere. The food-related elements of the luxury restaurants reproduced traditional menus, but the table setting and service generally adopted a formal Western style setting. The presentation of foods was also creative and contemporary, to suit international customers' tastes. Regarding the spatial elements, restaurants serving traditional menus had interiors influenced by the French colonial period, while those serving contemporarily adapted menus had interiors with simple contemporary images emphasized by Vietnamese traditional decorations. These characteristics allowed foreigners from diverse countries to access the restaurants without a sense of rejection. Casual restaurants were primarily exposed to many people on busy roadsides, but they tended to be inferior in terms of size and quality. Apart from size and price level, food-related elements failed to reflect Vietnamese unique traditional characteristics. The outward appearance consisted of basic construction materials (glass, chassis, and bamboo) instead of those representing Vietnamese architecture. Additionally, the interior of the casual restaurants contained traditional elements or objects more frequently than luxury restaurants, but they looked rather disorderly and lacked harmony. Overall, the image of casual restaurants was degraded by the use of cheap and low quality finishing materials and furniture. The results of this study may be useful for organizations promoting the Branding of Korea or businesspeople and designers promoting the globalization of Korean foods.

• Journal of Korea Entertainment Industry Association
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• v.13 no.7
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• pp.165-172
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• 2019

The animated film Big Fish & Begonia is a new attempt of Chinese animated films in recent years. Both market performance and artistic creation are an improvement. In the process of creation in the past ten years, Big Fish & Begonia has profoundly excavated Chinese myths and legends and combined them with modern art. This study takes the traditional Chinese cultural elements in the film as the starting point for research, from the aspects of character design, scene design and national culture. Through the analysis of the traditional cultural elements in Big Fish & Begonia, try to find a better direction for the development of animated films, such as the integration of modern art and traditional culture. It is precisely because of the large number of Chinese cultural elements incorporated in the Big Fish & Begonia that it is ingeniously set up to bring visual enjoyment and inner resonance to the audience.

• Korean Institute of Interior Design Journal
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• v.22 no.5
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• pp.42-50
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• 2013

The upscale Korean restaurants that appeared as a way for the globalization of Korean food by introducing Western modern elements into Korean traditional elements are presenting a new direction. For this study, the researcher visited a total of ten modernized upscale Korean restaurants including five ones in each of Seoul (Dadam, Bistro Seoul, Bicena, Today, and Poom Seoul) and New York (Gaonnuri, Danji, Ban, Jung Restaurant, Korea Spoon), where the globalization of Korean food is concentrated, and the results of comparing, investigating, and analyzing the characteristics of interior and spatial design through observation, photo taking, sketches and preparing a questionnaire were as follows. First, a modernized upscale Korean restaurant was first built in New York in 2011, and then also appeared in Seoul in 2012. The Korean restaurants in New York were mostly operated by individual person, while the Korean restaurants in Seoul were operated by large corporation. Second, the spatial configuration elements were classified into the reception, garden and rooms in Seoul and into the reception, bar hall and rooms in New York depending on the function of the interior space, showing differences in the spatial configuration elements of the garden and bar. There was a difference in spatial layout; the restaurants in Seoul were room-centered, while the ones in New York were hall-centered. Third, in terms of spatial design elements, the size of the space and furniture in the reception space of the Korean restaurants in New York were smaller as compare to those in Seoul, while the restaurants in New York represented Korean atmosphere by decorating many Korean traditional elements. The Korean restaurants in New York gave consistency to the design of the hall space as compared to the restaurants in Seoul by decorating interior decorative accessories associated with the restaurant name. The Korean restaurants in Seoul decorated room space by using more traditional elements as compared to the restaurants in New York. Fourth, in terms of food design elements, the restaurants in Seoul are characterized by the introduction of Western services and table setting, while the restaurants in New York sought originality that applied foreign ways as compared to the restaurants in Seoul. The results of this study can be used as useful basic data when setting the interior spatial design guidelines for the modernized upscale Korean restaurants that advance into the world beyond Seoul and New York, and it is expected that in-depth follow-up studies would be conducted in various cities beyond Seoul and New York where there are modernized upscale Korean restaurants based on the results of this study.