• Journal of the Korean Society of Costume
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• v.47
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• pp.143-160
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• 1999

The purpose of this dissertation is to interpret fashion through a socio-cultural phenomenon called kitsch by understanding its aesthetic characteristics and clarifying its significance in the modern consumer society and analyzing the examples of kitsch appearing in modern fashion. The following are the arguments and conclusion of this dissertation. First kitsch has negative meanings such as aesthetic inadequacy or bad tastes implying vulgar popular tastes of faked sensations just imitating elite culture and using things indiscriminately for inferior reproduction or at best the philosophical and aesthetic category that expresses the mass of people's attitudes toward life in accepting the consumer culture of the industrial society. It started from the art of romanticism accompanied by th commercializing of art with the bourgeois society background formed in the mid-19th century. Though kitsch started to prevail following the socio-cultural changes caused by the Industrial Revolution in the 19th century it is only in the late 20th century that kitsch has come tc our everyday life and has become an object of aesthetic arguments. Second formative characteristics of kitsch appearin in fashion have a cumulative inadequate romantic pleasure-seeking satirizing and multicomplex nature. Third the socio-cultural meanings of kitsch appearing in fashion are as follows: The extension of commercialism which gratifies the pleasure-seeking mass consumers the enlargement of the aesthetic category by inclining to everyday commonplace aesthetic sense the expression of one's identity through the gratification of desire and the new aesthetics of resistance and deviance by an anti-traditional and anti-elite tendency towards the traditional society and aesthetic values.

• Science of Emotion and Sensibility
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• v.20 no.2
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• pp.23-32
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• 2017

Although previous studies have emphasized factors affecting people's variety-seeking behavior, research has not been performed to examine the interaction effect of good-bad luck and embodied cognition (hand washing) on variety-seeking behavior. Experience of good and bad luck affects consumer information processing and hand washing is known to reverse the experience of luck. Understanding the interaction effect of good/bad luck and hand washing on variety seeking behavior will shed important light on consumer behavior including choice and product purchase. To do this, a study was performed to investigate the effects of good/bad luck priming and hand washing on variety seeking behavior. Participants were primed with good or bad luck and then were asked to either wash their hands or not. After that, they were led to choose yogurt for the next seven days and the dependent measure was the number of different tastes of yogurt participants picked up. An interaction effect of luck priming and hand washing was found. Results indicate that, in good luck condition, there was no difference in variety seeking behavior between hand washing participants and non-hand washing participants. However, in bad luck condition, hand washing participants chose less diverse tastes of yogurt than non-hand washing participants. Implications of the study findings for the field of consumer psychology and marketing are discussed.

• Journal of the Korean Society of Costume
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• v.51 no.1
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• pp.145-162
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• 2001

This study focuses on how fashion products of our contemporary society of consumption are taking on a kitsch look, and on what kind of social and cultural meanings this phenomenon connotate. In general, kitsch is understood as an expression with a negative meanings such as aesthetic inadequacy or bad tastes. In our dairy life however kitsch has been highlighted as an another expressions of subjective beauty and gains positive meaning as almost all the people satisfy their desires through consumption of kitsch products. In order to prove the kitsch phenomenon in fashion products and social and cultural meanings, the researcher has Performed a case study on actual consumption of fashion products and the internal psychological meanings in fashion consumption. The internal psychological meanings of kitsch on consumption of fashion products are emotions and needs such as escape from reality. substitutional satisfaction, belonging confirmation, expression of individual taste, and fun, sexual amusements.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.10
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• pp.187-202
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• 1999

We desperately recognize from the economic situation in IMF crisis that only competive goods and serviced. It is anticipated that this difficult situation will probably be continued till 1999. Therefore, it is necessary to think over real aspects of eating=outdoors in IMF period and to provide an opportunity to confront with this crisis. Analysis a recent tendency of domestic eating-outdoors business, there appears, first of all, dual types of eating-outdoors; the one is a sort of 'Cost Sale', which provides some special menu with lowest prices, and the other is a type of 'Family Restaurant', which regards the atmosphere of the place as one of the most essential elements. Both types are getting more popular today. As the result, neither of the alternative cannot recover the current Depression. It is natural that no other conditions can compete with good tastes, fancy atmosphere, and good prices. As a matter of fact, however, it is quite difficult to run this type of bussiness adjusted the above whole conditions. Therefore owners of eating-house must decide to run either ' Cost Sale' or 'Family Restaurant' first and investigate some problems and conditions accordingly. In ane way, the owner intensively visits to some eating houses which is similar style in size and management to that of his style in size and management to that of his and look over what is good and what is bad Right after this investigation, it is efficient for he or she to improve his or her business style in size and management in a short period. It is helpful to check some complements; improvement of signboards, cleaning up of the interior, selecting suitable menu, adjusted prices, tastes, and service quality etc. Although eating-outdoors business is hard hit by IMF, We hope that it would rapidly be brisk in 2000, becaused by that time the basis of each industry would be high qualified, and rich technology would be accumulated.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.269-275
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• 2001

The present research was designed to collect recipe of set up a standard recipe and analyze the nutrients of broiled black goat meat (a kind of native local foods in Busan and south province). The results of the study are summarized as follows. The recipe for goat(lamb) meat was recorded in Sanlimkyounggae and Jungbosanlimkyounggae between 1715 and 1827. The goat meat was explained as food for health, rejuvenation and recuperation Since late 1800, it has been utilized for such use. The flavor of broiled black goat meat is influenced by seasonings, fruit juice, heating treatment and cooker. And it also could be affected by the method of slaughter and the sex of the goat. There are lot of element in seasoning. Red pepper paste, garlic and ginger holdback the bad smell and make the taste better. Onion help to retain the water and improve the flavor. Starch syrup, sugar and sesame oil make the meat smoother, glossier and more tasty. The meat is usually roasted on grill over charcoal. It helps to remove or suppress the bad smell and make the taste better. Softness and scent of the meat depend largely on the way to butcher. Female goat meat tastes smoother and smells better. Fruit juice also improve the softness of the meat. Energy per 100g of the 'broiled black goat meat' is 170kcal. There are protein (23g), fat(2.4g), Ca(159mg), Fe(1.1mg) and so on. Amino acid is mainly comprised of essential amino acid such as cystine, lysine, leucine, and arginine. Fatty acid consists primarily of unsaturated fatty acid like oleic acid, linoleic acid.

• Journal of Information Technology Applications and Management
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• v.27 no.6
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• pp.1-14
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• 2020

Since the birth of animation, the United States has created many classic characters. For example, Mickey Mouse and Minnie, Tom and Jerry, Lion King, and Nemo, which are imaged with animal images, include Snow White, Bell, Mulan, and Aladdin. In addition, there are villain characters designed with strong personality and personality design, such as Snow White's stepmother Grimheel, Ursula, Bad Girl Crew El Radville, Scar, Captain Hook, and so on. These animation characters have been remembered for a long time with stories in people's minds, and have also brought laughter and emotion to people all over the world, which has brought a lot of business value to animation companies. Recently, the villain of American animation works is becoming more and more suited to the taste of the audience. The villain is not a symbolic image of the brutality we have seen before. They are not only visual images with rich and diverse personalities, but are also designed to suit the tastes of the public with a multifaceted inconsistency. They appear as ordinary people in our lives in works, or as powerful people who are not realistic. The villain characters designed in this way are real human miniatures appearing in the relationships in our lives, and they cannot judge good or bad only by their appearance. Through the study of villains in American animation, many villains in American animation were summed up, and villains could be classified into three types: brutal, violent, and sneaky. Based on this, it was possible to analyze the appearance and attire of the villain character in American animation, and to create a vivid and popular image of the villain, it was found that the character of the character should be emphasized when constructing the shape and costume of the villain character. In conclusion, the attractive formation of villain characters is an important part for successful animation. The production of vivid and long-lasting villain characters must begin with detailed settings such as personality, shape, and dress from the planning stage, which is not only the intention of the producer, but also a reflection of the aesthetic psychology that society should pay attention to today.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.169-180
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• 2009

Nowadays the pursuit of health among people leads to the unceasing pursuit of healthy dishes. Although many kinds of ingredients which are not fatty are used in Korean dishes, Korean dishes has not been approved as healthy ones in foreign countries yet. This study considers the recognition of Korean dishes and Bibimbap. 299 Chinese students in Shenyang, China took part in this investigation. The results of this study state that 25 percent of respondents do not like Korean dishes while 27 percent of respondents do not like Bibimbap. And the respondents who dislike Korean dishes cite the reasons of its 'bad taste' and 'bad looks'. That is, in order to increase the popularity of Bibimbap and make Korean dishes as a domestic diet culture in China, we should know about the tastes and kinds of dishes that Chinese people like. Also, we should consider the reasons why Chinese people like and do not like, and then develop Bibimbap to make the majority of Chinese people like it.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.214-231
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• 2014

This study was intended to investigate the alcohol drinking characteristics, Makgeolli drinking behavior, and perception of Makgeolli focusing on the Chinese students studying in Korea. 550 copies of self-administrated questionnaire for a survey were distributed from May 2nd to June 30th, 2012, and then 461 copies were adopted for the analyses. The drinking frequency and drinking amount at a time increased as the length of stay in Korea and monthly pocket money increased, and Makgeolli was second preferred, following beer. 97.5% of the students experienced drinking Makgeolli, the drinking rate and drinking amount of Makgeolli increased with the length of stay in Korea, and they mostly drank at restaurants and bars. Common motivations for drinking Makgeolli were taste and atmosphere while drinking it, and bad taste and headache were the most common reasons for disliking Makgeolli. The awareness of commercial Makgeolli types was low, and for the price and health promoting effects of Makgeolli, 92.4% and 85.8% of the students replied positively, respectively. These results suggest that the development of high quality Makgeolli adapted to the tastes of Chinese and relieving hangover, and advertising the health benefits would promote Makgeolli consumption in Chinese market.