• Journal of Fashion Business
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• v.27 no.5
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• pp.60-77
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• 2023

The scale of the industry utilizing the Metaverse platform is gradually growing around the world. Fashion brands are also starting to utilize the Metaverse platform as a new market to replace the next e-commerce platform by targeting new consumers, MZ generation, and even Alpha generation. In this study, a real K-fashion designer's outfit was made into a 3D outfit using CLO 3D program to express it in a new market, the Metaverse 3D platform. It was then compared with a real outfit. An avatar prototype was completed using Max program to simulate the 3D digital fashion outfit and produce an avatar through an optimization process. The 3D outfits showed the same level of results as the actual outfits in terms of fabric surface, material texture, drapability, overall outfit, details, and trimmings. In addition, we proposed a 2D work on total styling suggestion and modeling to secure data sets for future AI-based styling services. In conclusion, this study revealed that actual outfits and 3D outfits had the same results. It is significant that it can be a sample work to build a styling data set through styling suggestion and content production as a significant amount of styling DB construction will be required before AI styling automation services.

• Journal of Fashion Business
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• v.15 no.2
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• pp.39-56
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• 2011

The jeans fashion has important meaning as the symbol of sociocultural phenomenon related with modern fashion. It became the symbol of natural fashion beauty representing freedom and equality and sometimes the sensual style. This study defined the meaning, element, and importance of fashion styling by analyzing preliminary studies and analyzed the aesthetic characteristics of the jeans fashion. The purpose of this study is to drive four styling patterns of the jeans fashion based on such theoretical studies and empirical researches about jeans fashion and plan and direct jeans fashion styling for each style. The results also provides the basis for acknowledging that the idea of 'directing and creating a style' according to a person's intent beyond the one-dimensional idea of simply 'wearing' clothes is the true fashion styling and will set an important footing in the fashion field with the ideas that fit the 21st century.

• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.64-72
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• 2016

This study investigated the correlation between consumer's buying habits and food styling visual elements. Differentiated and original techniques were used to determine whether or not visual elements in tteok menus reflect the aesthetic needs of consumers without altering the nutrition of tteok. The targeted tteok cafes were in Jeonju Hanok Village, which is a tourist attraction in Korea. First, sub-factors of food styling visual elements applied to tteok $caf{\acute{e}}$ menus such as shape, size/volume, color, and texture all had significantly positive effects on customer satisfaction, proving that food styling visual effects applied to tteok $caf{\acute{e}}$ menus have significant effects on customer satisfaction. Second, sub-factors of food styling visual elements applied to tteok $caf{\acute{e}}$ menus all had significantly positive effects on buying habits. Third, customer satisfaction of menus had a significant effect on buying habits, as proven by previous studies. Fourth, the effects of customer satisfaction on the relationship between food styling visual factors applied to tteok $caf{\acute{e}}$ menus and buying habits were investigated.

• Journal of Korea Multimedia Society
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• v.25 no.2
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• pp.390-397
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• 2022

Affordance is a kind of mental physiology, used by psychologist Donald A. Norman as a design idea, defined as "the property that something can directly and essentially provide something to a person or animal". This idea of returning to the essence and providing properties intuitively has a new guiding effect on product design. The purpose of this thesis is to take the theory of affordance as the basis of design concept, and redesign the shape of desktop lamps in small home appliances, so as to optimize the product shape. A product styling design method based on the concept of affordance is established through four major classifications of affordance, and a styling design scheme is completed using a tabletop luminaire in small home appliances as an example, and then a product styling design evaluation system is used to evaluate the new tabletop luminaire styling design scheme and the existing styling, and the evaluation results are analyzed. Finally, it is concluded that a new product styling design method based on affordance is constructed, and the feasibility and effectiveness of this method are verified, which provides ideas and theoretical basis for product styling design.

• International Journal of Costume and Fashion
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• v.7 no.2
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• pp.41-48
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• 2007

Dress and appearance are said to be related to power which results in in.f1uencing others. Fashion and appearance style of the first African American First Lady, Michelle Obama during the presidential campaign and the inaugural period were examined. It was analyzed how Mrs. Obama has used her appearance styling to give influence on the American people. Content analysis was applied to understand the meaning of her style. Cultural meaning of her appearance styling during presidential campaign was explained in terms of class ambivalence, racial tension, and gender ambivalence. Strategic negotiation among different classes, gender, and racial groups was shown in her styling and proven to be powerful.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.76-88
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• 2011

This study surveyed the recognition and satisfaction of food styling for cooks in a deluxe hotel. The most important item for cooks while cooking was 'taste' (57.7%) followed by 'sanitation' (25.9%). For food styling education in hotels, only 35.5% of the hotels surveyed had their own education program, and the media was the main source of food styling information (54.9%). Also, chefs studied food styling(49.6% of respondents) by themselves, for 'personal development'(73.8%). Average scale of recognition of food trends was $3.35{\pm}.83$, and that of the principles of food styling was $3.41{\pm}.84$. There were the significant differences in terms of the recognition of food styling in the age groups, cooking experience, and the positions. Moreover, cooks' overall satisfaction with food styling was found low with the average of $2.90{\pm}.89$. For the satisfaction with food styling based on the general characteristics, there was a significant difference in 'positions' (p<0.1) and 'education' (p<0.1), which suggested that the higher positions and education, the greater satisfaction with food styling.

• International Journal of Costume and Fashion
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• v.5 no.2
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• pp.1-10
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• 2005

In the 21th century, the age of image, people express and are evaluated with their images. Image making, as behavior of creating image, is rapidly spreading in the society. Thus, the purpose of this study is to investigate the precise concepts of image making, and the meaning of personal image and fashion styling in image making. Based on previous studies in clothing for a theoretical examination of the concepts of image making, and the meaning of personal image and fashion styling in image making, we have analyzed and studied the concepts of image making generally accepted in the society. The results of this study are as follows. First, personal image making aims at the establishment of one's own identity through the ideal image construction. Second, the establishment of one's own identity through building up his ideal image is completed through fashion styling. Third. image making increases one's personal values and competitive power to implement its ultimate goals. In this study, we have proved that image making makes people establish their own identity by building up their ideal images through fashion styling.

• Journal of Fashion Business
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• v.18 no.1
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• pp.132-148
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• 2014

The objective of this research is to provide data for the power dressing of female politicians when analyzing the fashion styling of Margaret Thatcher. The method is based on considering Margaret Thatcher's life and political career, together with the power dressing of politicians from domestic and foreign literature, advanced research and internet. In addition, 133 clothing photos of Margaret Thatcher's costumes are collected from the internet and several web-sites. The fashion styling being displayed from 4 May 1979 to 28 November 1990 are classified with the 1st term, 2nd term, 3rd term depending on the prime minister. We then analyze items, colors, patterns and fashion accessories. And also observe the power dressing through Thatcher's fashion styling. The results of this study are as follows: Margaret Thatcher expresses authority through blue clothes which symbolizes conservatism at conservative parties, black clothes at formal parties, two or three piece of various colors at international conferences. She also has simple and impressive styles emphasizing accessories such as ribbons or pearls necklaces and earrings, brooches, and handbags. Margaret Thatcher fulfills the styling power dressing of a strong and feminine figure by using items symbolizing authority as a powerful woman.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.1-7
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• 2017

This study aimed to find out how food styling (plating and the size of the dishes) can increase customer purchasing intention, and propose a marketing measure to increase revenue growth and boost image growth after examining perceptions of customers and their intention to purchase food according to the food styling of cream pasta, which is a type of western food item. SPSS 20.0 statistical package program was utilized to run the Paired t-test. As a result, consumers' awareness of the amount of food according to food styling indicated that the amount of food accompanied by vegetables and meat was perceived more than vegetables alone. Second, according to food styling (size of dishes), customers perceived that there was more food with smaller sized dishes. Therefore, in order to increase the level of satisfaction with the amount of food of the customers, it is recommended that the foods which display high calorie content are more highly visible. Moreover, customers' intention to purchase food as well as their perception of the amount of food could also be increased by adjusting the size of containers for food.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.782-790
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• 2016

Purpose: This study aims to develop menu for tofu, which will satisfy a variety of needs of people by harmonizing tofu and other ingredients. Methods: In the present study, the standard recipes were made for tofu menu development by improving the existing recipes like Dubu-seon, Dubu-kimchi, Dubu-jeongol, and Sundubu-jjigae (soft tofu stew). Based on newly developed recipes, the nutritional analysis was conducted using the analyzing program of the Korean Nutrition Society (CAN-Pro 4.0). Food styling was devised considering the shape and color of plates, layout, and color harmony. Table design was devised empirically employing tablecloth, napkin, dinnerware, glasses, cutlery, centerpiece, and figures. Results: Food styling of Dubu-seon was devised by improving the visual aspect, using Korean traditional five cardinal colors. It turns out that the improvised version of Dubu-seon (prepared following the new recipe) can satisfy 15.1% of amount of recommended dietary fiber intake per day for both male and female adults. In case of Dubu-kimchi, the dish was developed as a one-dish meal by supplementing protein and improving food styling. Beef was added in a form of a meatballs which is especially preferred by children. However, the amount of salt was reduced due to the strong and spicy taste of kimchi itself, resulting in 32% of daily intake of sodium. Dubu-jeongol was also improvised by reducing protein content, and more vegetables were added. Food styling was also improved. Concerning Sundubu-jjigae, protein was supplemented by addition of mushrooms rather than the existing way of adding shellfish. The sodium content was 133.88 mg, which is merely 10% of daily intake. Conclusion: With the new developments in tofu menus, new food styling, and table design, this study aims to contribute towards the rise in sales in the food service industry in terms of being used as basic and critical data.