• International Journal of Internet, Broadcasting and Communication
• /
• 제13권2호
• /
• pp.195-207
• /
• 2021

In recent years, with the rapid growth of China's animation industry, the two-dimensional culture and consumption have been immersed in the daily lives of young people. The two-dimensional culture that mainly exists on young people is gradually entering the public's field of vision, making the two-dimensional culture not It is only restricted to the fixed fan circle, but is known to more people outside the circle. At the same time, the "barrage" (screen text) cultures in video websites has become popular with some film and television works, Internet terms, etc., and has attracted the attention on mainstream culture. On the one hand, its cultural products have appeared on traditional mainstream video websites and advertisements on provincial satellite TV. And in the program, on the other hand, a small part of the screen text and cultural terms are also used by some celebrities and other ordinary people who don't understand the meaning of the terms at all, and have caused widespread dissemination. Sometimes the video website itself is also mentioned, which obviously shows a difference. The tendency towards a kind of screen texts subculture to penetrate the mainstream culture.

• 복식문화연구
• /
• 제29권1호
• /
• pp.65-86
• /
• 2021

This study aims to develop a hanbok design method in response to recent changes in consumption trends that emphasize new aesthetic and cultural values, which contrast with the existing cultural order and repetitive normative styles in fashion designing. With this in mind, our study explores the main features of deconstruction fashion design as a theoretical guide for developing a methodology for deconstruction hanbok design, on the basis of which new, experimental and creative hanbok design works can be produced. To do this, we first investigate current trends in hanbok design and changing concepts of Korean fashion design through literature review of previous studies. Secondly, we explore deconstructionism and analyze its features to lay down the foundation for a post-modern approach in hanbok design. As the result of analysis, the main features of deconstruction fashion design are summarized as the following: 1) non-finishing, 2) decomposing and recomposing, 3) recycling, 4) transparent, 5) grunge, 6) flattening, and 7) exaggeration. Based on the identified core features of deconstruction fashion design, we develop a creative method of hanbok design in the context of modern Korean fashion design. Finally, we show five design outputs via a 3D digital fashion design process using the CLO3D software program.

• Journal of Information Processing Systems
• /
• 제18권4호
• /
• pp.470-479
• /
• 2022

Mukbang is a type of foodcasting where a host records or streams their eating rituals for audience consumption in live format. With origins in South Korea via the online broadcast genre found on Afreeca TV in the mid-2000s, the phenomenon has since found global popularity. Its development as a full-fledged genre is based on a communication culture that invites people to a meal rather than to talk to one another; viewers watch in silence as a host consumes a copious number of dishes from Korean gastronomy to fast food to other ethnic cuisine on display. An invitation to eat means the beginning of a public relationship that quickly turns to a private shared experience. This study analyzes several Mukbang video postings and makes use of Linden's culture approach model to provide a view toward a number of cross-cultural connections by Koreans and non-Korean audiences. Prior to the study, 10 Korean eating shows were selected and used as standard models. Korean Mukbang mainly consists of eating behavior and ASMR, with very few storytelling or narrative devices utilized by its creators. For this reason, eating shows make a very private connection. In other ways, this paper shows how 28 Mukbang-related YouTube contents selected by Ranker were evolving and examined through notions of acculturation and reception theory.

• International Journal of Advanced Culture Technology
• /
• 제12권3호
• /
• pp.370-379
• /
• 2024

In this paper, we explore the historical development and revolutionary impact of music in mass media across various forms, including radio, television, film, and digital platforms. The evolution of music in mass media reflects significant technological and cultural shifts over the past century. From the early days of radio to the advent of digital streaming, music has played a crucial role in shaping the types of mass media. Early radio broadcasts in the 1920s relied on live performances and recordings to captivate audiences, establishing music as a central element of media content. The rise of television in the 1950s brought new opportunities for music integration, with theme songs, variety shows, and music videos becoming staples of TV programming. The film industry further revolutionized the use of music, with iconic scores enhancing cinematic storytelling and emotional depth. The digital revolution of the late 20th century introduced new formats and services, expanding access to music and transforming consumption patterns. Recently, streaming platforms and social media allow for personalized music experiences and direct artist-fan interactions. Through an analysis of technological advancements, this study highlights the integral role of music in enhancing narrative, evoking emotions, and creating cultural identities. We present our understanding of this evolution to provide insights into future trends and potential innovations in the integration of music with mass media, including the use of artificial intelligence and virtual reality to create immersive auditory experiences.

• 헤리티지:역사와 과학
• /
• 제49권3호
• /
• pp.136-153
• /
• 2016

본고는 '장 담그기'라는 구체적 사례를 통해 무형유산으로서 음식의 전승성이라는 문제를 살펴보고, 음식관습을 지속 유지시키는 원동력이 무엇인가에 대한 답을 모색하기 위해 마련되었다. 이를 위해 필자는 서로 다른 세 가지 유형의 구체적 사례를 통해 '장 담그기'의 전승양상에서 나타나는 지속과 변화를 살펴보았다. 첫 번째 사례는 '장 담그기'의 전과정을 직접 수행하는 경우다. 두 번째는 구입한 메주로 '장 담그기'를 실천하고 있는 사례다. 세 번째 사례는 음식에 관한 이념을 공유하는 사람들끼리 계를 조직하여 매년 장을 담그고 '씨간장'을 적립해가는 경우로, 매우 새로운 음식공동체의 출현을 엿볼 수 있다. '장 담그기'전승에서 변화를 이끌어내는 요인은 도구와 기술, 생산과 소비, 그리고 음식공동체의 변화라 할 수 있다. 이러한 변인들 때문에 오늘날 '장 담그기'전승은 실제 상당 부분 변화되고 있지만, 면담대상자들은 전통적 방식으로 만든 장맛이 유지되는 한 본인들의 '장 담그기'전통은 지속된다고 믿고 있었다. 따라서 '장 담그기'가 계속 전승되고 유지되기 위해서는, 장맛을 기억하고 향유할 줄 아는 '맛의 공동체'의 지속에 관심을 가질 필요가 있다.

• 예술경영연구
• /
• 제56호
• /
• pp.145-188
• /
• 2020

본 연구는 문화소비에서 개인의 경험을 질적으로 살필 필요성을 제기하는 경험 중심의 관점에서 출발한다. 특히, 오프라인 기반 사회적 관계 뿐 아니라 온라인 기반의 정보 탐색 및 교류 행동을 공연 경험으로 연계시켜 공연 경험의 여정을 심층적으로 분석하고자 하였다. 이를 위하여 2명을 연구 단위로 설정하여 15팀(30명)을 대상으로 심층 인터뷰를 진행하였다. 특히, 공연 여정을 포착하기 위하여 공연 전과 후 2회의 인터뷰를 하고 모바일앱 기반 자기기록 데이터를 수집하였다. 연구 결과, 공연 경험을 증폭시키고 취향을 공고화하는데 소셜플랫폼 기반의 미디어와 그 안에서의 교류가 공연전후로 중요한 기능을 하고 있다는 것을 확인할 수 있었다. 또한, 공연 동반자의 가치 및 취향 리더와 팔로워 관계를 발견함에 따라 공연 관람에서의 관계적 측면을 이해할 수 있었다. 그리고 각각의 발견마다 열성 관객, 관심 관객 및 무관심 관객의 차이가 관찰되었다. 이로부터 공연 경험을 공연 그 자체에만 국한된 것이 아니라 그 전후의 커뮤니케이션 활동을 포괄하여 이해해야 하며, 개인 혼자의 경험이 아닌 사회적 관계 속에서 공연 관람이라는 소비가 발생한다는 점을 제시하였다.

• 통상정보연구
• /
• 제11권3호
• /
• pp.239-262
• /
• 2009

This study shed light on the status of Korean Kimchi industry in overseas markets and presented methods for promoting Kimchi industry of Gwangju Jeonnam metropolitan city and stimulating the export of Kimchi produced in Gwangju Jeonnam, a city that has come to the fore as the center of Kimchi industry, which aimed to explore the ways of ratcheting up competitiveness of Kimchi industry in the global market as Kimchi has become more likely to be globalized amid the recent "Korea Trend" boom and the growing consumption of fermented food. Therefore, methods for promoting Kimchi industry and stimulating the export of Kimchi should be explored to ensure the promotion of Kimchi industry and the stimulation of the export of Kimchi, ultimately restoring the status of Korea as the home of Kimchi, in consideration of the great spillover effect on the regional economy, through a series of measures such as the clusterization of Kimchi industry, expansion of cultural experience projects related to Kimchi for the globalization and the increased consumption of Kimchi, government support to increase Kimchi companies in size and achieve the modernization of Kimchi companies, introduction of Kimchi KS audit system and quality certification system, development of new product targeting global market and making Kimchi a high-end product, expansion of export, support of export market diversification, assurance of safety and price competitiveness of Kimchi, differentiated production and marketing strategy by means of technological research, and others.

• 한국의류산업학회지
• /
• 제21권6호
• /
• pp.717-729
• /
• 2019

This study defines critical fashion designs and investigate its critical messages on fashion itself. The critical messages on fashion are categorized into two major issues of a fashion industry system and fashion consumer culture. This study contributes to the understanding of meaning and value for critical fashion messages that match critical art. As the research method, this study combines a literature review and case studies and the research scope focuses on cases that have appeared in fashion media since the 2000s when social critical messages in fashion began to emerge. The results of the study are as follows. Critical designers such as Viktor & Rolf, Elisa van Joolen, Issey Miyake, and Mary Ping have delivered messages challenging the nature of fashion industry system that criticize the cycle and limitation of a fashion system and pursues changes in perception of sustainability. The critical message on fashion consumer culture articulated by designers such as Alexander McQueen, Vivienne Westwood, Hussein Chalayan, and Ricarda Bigolin & Nella Themelios insist on the formation of community while delivering a critical message on social, political, and cultural problems that raise the mechanism of social awareness through fashion design.

• 한국식생활문화학회지
• /
• 제11권2호
• /
• pp.147-154
• /
• 1996

This study examined 'traditional' and 'modern' food use in Korean adults. Using a 24 hour recall method, trained interviewers assessed dietary intakes of 240 subjects aged 20's to 50's living in Seoul. Depending on the cultural characteristics of foods, 495 different kinds of foods eaten by the subjects were classified into 6 (Korean, Western, Eastern, modified Korean, modofied Western, modified Eeatern) types. The foods were also divided into 3 ('main dish', 'side dish', 'others') categories. Based on these categories, the dietary intakes of the subjects were analyzed in terms of proportionate frequencies of individual food items. The most frequenctly eaten food was the Korean food (67.68%), followed by the Western (22.61%), modified Eatern (2.31%), modified Western (1.65%), and modified Korean (1.36%) foods. Regarding the main dish category, the Korean food received the highest proportion due to the Korean's frequent intake of rice. Korean style foods were the most frequenctly consumed side dish (43.97% of total food consumption). In particular, kimchi consisted of 27.4% of the foods consumed as a side dish. In the 'others' category, Western style foods obtained the highest proportion owing to coffee consumption. The results of the study indicates some methodological problems and suggests a need for further studies.

• 한국식생활문화학회지
• /
• 제17권4호
• /
• pp.435-445
• /
• 2002

The purpose of this study was to identify the pattern and perception of food consumption, mass restaurant use, drinking style, and food purchasing factors by cohort groups i. e., World Cup(W) generation, baby boom, and silent generation. Data were collected from 412 respondents including three generations by questionnaire method in April through May 2002. Analysis of variance and chi-square results indicate that there were significant differences among three generation groups for the pattern and perception of food consumption, the use of mass restaurant, preferred drinking style, and influencing factors for food purchasing. W generation are more likely to be influenced by sensibility factor than baby boom and silent generation. Considering food preference pattern, baby boom as well as silent generation prefer green vegetables than meats, and they must have Kimche when having meals. Similarities and differences in perceptional pattern types are discussed, and future implications for food and nutrition specialists and food marketers are provided.