• Archives of design research
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• v.13 no.3
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• pp.101-110
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• 2000

Taking a look at art history around the world reveals the presence of ceramics in a wide range of areas. There have been many changes and developments over the years, but especially notable is the fact that in the course of history, the craft of ceramics has become an aesthetic art form rather than serving the original purpose of providing daily object of necessity. The Art Nouveau movement had peat influence in the development of ceramics before and after 19$^{th}$ century, and its inherent style continues to be copied and produced to modem day. The Art Nouveau style can today be seen particularly in contemporary tableware designs reflecting its graceful motifs that are now richly presenting themselves on table settings. This study looks at the possibilites of Art Nouveau in ceramics, namely by combining both traditional formativ qualities and contemporary visual inspirations to seek new expressions of beauty. In order to document records and analyze formative developments of Art Nouveau, representative pieces have been chronologically presented to cover the period from 1895 to the present.

• Korean Institute of Interior Design Journal
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• v.16 no.2 s.61
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• pp.192-200
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• 2007

The purpose of this study is to examine expression characteristics of Koreanity of indoor spaces and food-related elements in Korean restaurants that preserve Korean cultural identity and to acquire basic datas for total design planning that integrates not only spaces but also food-related design elements including food, tableware, table setting and food styling. For these purposes, we selected 18 Korean restaurants showing Koreanity based on related magazines issued during the period from 2000 to 2005 and Internet sites related food. The survey method is to investigate the selected restaurants visited in person, and the intangible and tangible characteristics of their indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows: First, among intangible elements, the most frequent one in space was formative aesthetic characteristic(60%), and that in food is socio-cultural characteristic(60%). Second, as to Koreanity expression methods through tangible elements, the most frequent method for space was the use of contemporary elements as mains and traditional elements as supplements (11cases) and that in food is compromise between traditional food and contemporary recomposition (16cases). In order to develop competitive Korean restaurants in the global age, we need to create stories based on various intangible elements found in our indigenous culture beyond fixed traditional designs from the past and to produce total designs of food space design and table settings through consistent concepts.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.51-64
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• 2004

This study was designed to examine the educational conditions of a foodstylist and student satisfaction with the training. It looked at the educational conditions of the food-stylist department, one of relatively newly-emerging departments, and examined student satisfaction by each factor in order to have specific problem in the educational conditions. The purpose of this study was to maintain higher student satisfaction and to have competitive advantage over the other related departments. For the general information of respondents, most respondents said the monthly average income to be approximately 1.5 times higher than that of common workers in the country, showing that the food-stylist department is preferred by the class with economic ability. For admission motives, respondents used the information via mass communication when they choose it For general educational conditions, students have most satisfaction with the originality of department, at the score of 3.79, following by laboratory and vision in the order. The least satisfaction was in career guidance, reflecting that they have vague ideas where to work. For the theoretical course of study, it was found that ‘Introduction to Table Coordination’ had the highest satisfaction, 3.82, following by ‘Coloring’ and ‘Understanding on Oriental and Occidental Tablewares’ in the order. ‘Food and Beverage Service’ and ‘Public Health’ were found to have the least satisfaction, showing that those subjects do not cause any interest in terms of their property. For the satisfaction of practical training course, it was found ‘Cocktail Practices’, ‘Bakery and Confectionary Practices’, and ‘Understanding of Wines’ in the order, showing that practical subjects with high visuality have higher satisfaction. Further studies are necessary to examine the satisfaction with subjects from various classes, together with many course of study, and to develop statistical data that help us understand the needs of students more correctly for application.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.144-151
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• 2005

This study examined food culture appearing in Giroyeon paintings in the late Chosun Dynasty (early $17^{th}{\sim}l9^{th}$ century), a period under political and economical difficulties in overcoming frustrations and looking for self-restoration methods after Imjinweran$(1592{\sim}1598)$ and Byungjahoran$(1636{\sim}1637)$. Paintings related to Giroyeon include Lee Gi-ryong's $(1600{\sim}?)$ painted in 1629 under the reign of King Injo $(1623{\sim}1649)$, painted jointly by Kim Jin-yeo et al. in 1720, the first year of King Gyeongjong $(1720{\sim}1724)$ and Kim Hong-do's painted in 1804 under the reign of King Sunjo $(1800{\sim}1834)$ in the early $19^{th}$ century. These paintings over three centuries of the late Chosun show changes in the character of Giroyeon, food culture and tableware culture, etc. According to these paintings, the character of Giroyeon was expanded from a feast held for high civil officials to a banquet comprehending general civil servants. These paintings show Hyangeumjueui, which means the decorum of respecting and sowing the aged men of virtue with alcohol beverage, table manner, seated culture represented by cushions and mats and individual-table culture. In addition, the expansion of demand for sunbaikja and chungwhabaikja and the diversification of vessels and dishes are demonstrated in Giroyeon paintings after Imjinweran in 1592. in this way, Giroyeon paintings show the historical characteristics of the late Chosun Dynasty, such as the collapse of Yangban-centered political system, the disintegration of the medieval system due to the emergence of the Silhak and the diversification of food culture.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.536-543
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• 2003

The Chosun Dynasty in the $18^{th}$ century was a period of revival for science, art, and culture, bringing about Silhak(practical science), a new trend in the history of Chosun thoughts. In the history of fine arts, realistic landscape paintings and genre paintings were popular as realism became prevalent. From the aspect of food culture, in particular, the luxurious and elegant Korean-styled food culture was completed during this period. Iwanwasuseoksihoedo was painted by Jeong Hwang (1735-1800) in 1789, depicting a banquet on an elder's $60^{th}$ birthday. It is classified as a genre painting in the late Chosun Period but it contains things that comes into our heart, which are white porcelain with blue celadon pictures, white porcelain bowls, busy atmosphere of a banqueting house where food is being carried in a hurry and elders' serene appearance. All these things show the abundance of life, the room and comfort of old ages, and the beauty and relish of life in the well-arranged living ground. Hoehonyedo was painted on an elder's $60^{th}$ marriage anniversary by an unknown artist presumably in the $18^{th}$ century is a painting as realistic as a documentary photograph. The work gives viewers pleasure and comfort because it describes not a mighty clan but the superb later years of an official who had lived right and upright life. In the aspect of food culture, it displays the food culture of the splendid sixtieth marriage anniversary of a Korean official through noble etiquette among family members, seat planning, unique table culture and high quality tableware including white porcelain with celadon pictures and pure white porcelain.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.467-478
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• 1995

The school food service system has been an important national policy in Korea. To find out the reference data of the school food service system, we surveyed four primary schools, one middle school, and one food service center in Nara, Japan. The results are as follows; 1. The school food service was carried out in 99.4% of primary school children and in 82.5% of middle school students. 2. The central commissary school food service system was utilized at 49.0% of primary schools and 68.5% of middle schools. 3. The expense of the system is supported partially by the student's parents and partially by the government, of which the support rate was noticed by the law of school food service. 4. The dietary content of school food service was laid down by 'The rule of the operation basis of school food service'. The menu was chosen by the 7 kinds of stepwise meetings. 5. The teachers emphasized on the food etiquette, the appreciation to the food and the personal relationship during meal, as well as on the nutritional balance. 6. We found other problems in Japanese food service system, such as the sanitary problems, the problems of the new tableware, and whether the central kitchen had less advantage than the individual school kitchen. We can conclude that the school food service system is becoming the essential part in school education, and hope to design not only economical but also educational system in Korea, with the consideration of Japanese system.

• Korean Journal of Materials Research
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• v.24 no.2
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• pp.73-80
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• 2014

Ink-jet printing technology has been widely attractive due to its facility for direct and fine printing on various substrates. Recent studies have focused on expanding the application of ink-jet printing technology from general consumer use and design companies to the prototype production of precision parts and parts manufacturing. The use of ink-jet printing technology in decorated tableware, tiles, and other ceramic products also has many advantages. The printing process is fast and can be adaptable to various kinds of objects because there is no direct contact point between the printer and the substrates to be printed. For application to ceramic product decoration, inks containing highly dispersed inorganic nano-pigments are required. Here we report the synthesis and characterization of blue $CoAl_2O_4$ nanopigment for ink-jet printing. Blue ceramic ink based on the obtained $CoAl_2O_4$ pigment was prepared by dissolving $CoAl_2O_4$ pigment in a mixed solution of ethylene glycol and ethanol with volume ratios of 7:3 and 8:2, respectively, to obtain the appropriate viscosity for ink-jet printing. The ink solution contained 15 wt% of $CoAl_2O_4$ pigment and Cetyltrimethyl ammonium bromide(CTAB) and Sodium dodecyl sulfate(SDS) as dispersive agents. The prepared blue ceramic ink was stably jetted and formed a sphere-shaped droplet from an ink-jet printer.

• Journal of the Korean housing association
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• v.18 no.5
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• pp.85-91
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• 2007

This is a case study for improving the sound environmental quality of cafeteria in university campus. The purpose of the study is to find out the present condition of physical level, type, and cause of indoor noise of cafeteria in university campus by comparison with a restaurant near campus. Research methods were field survey and questionnaire survey. Field survey was consisted of measurement on equivalent and instant noise level and observation on noise type. Respondents of questionnaire survey were 60 students using subject cafeteria or restaurant. Surveys were carried out in the 8th and in the 14th of December 2005. The results are as follows. 1) Indoor noise levels of the cafeteria were measured as $67.2{\sim}76.6$ (average 73.3) dB(A)Leq5min and $60.3{\sim}90.5$ (average 71.2) dB (A), exceeded the indoor noise recommended value of ASHRAE (American Society of Heating, Refrigerating and Air Conditioning Engineers). But noise levels of the restaurant were $61.6{\sim}70.4$ (average 66.9) dB(A)Leq5min and $59.8{\sim}70.6$ (average 64.9) dB(A). 2) The users's responses on major noise type in the cafeteria were 'noise by handling equipment and tableware', 'noise by moving chairs', and 'talcing noise', but 'taking noise' and 'background music' in the restaurant. 3) It was found that indoor noise level of the cafeteria was caused by sound reflection of finishing materials, noise diffusion by open type kitchen, and dragging noise of movable furniture.

• The Journal of the Korea institute of electronic communication sciences
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• v.6 no.5
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• pp.689-696
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• 2011

Feed industry began to demand that beyond simple feeds to meet the needs of customers with a premium catering by economic development situation and, depending on the user's convenience and customer needs. But tableware introduced in the feed system, the introduction of RFID. High and low temperatures and salinity problems that RFID chips, the feed system malfunction. In this paper, infused with IT Convergence Technology was carried out for a smart lunch by putting RFID chips in the Food Court distribute food. Food court meal to ensure stability of the system was a smart lunch that Hot food ($125^{\circ}C$) and cold ($-40^{\circ}C$) and salinity reflecting foods in High temperature, low temperature experiments, through salt spray test. In addition, the existing straight distribute food, scramble distribute food, Marketplace distribute food, Food Court and the advantages of a comparative analysis of distribute food investigated. Through this paper distribute food will contribute to the Food Court. IT convergence technology (RFID, LCD, S/W, H/W) to apply the feed industry in the development of Smart Food Court.

• Journal of the Korean Dietetic Association
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• v.10 no.1
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• pp.25-33
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• 2004

The objective of this study is to analyze the effects of the food waste reducing campaign on food service. For this purpose, the author analyzed the quantity of food waste before and after the Quality Improvement(QI) activity and investigated employees' satisfaction with food service. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows : The number of employees who used the food service was 374.29$\pm$25.120 before QI and 332.89$\pm$27.274 after QI, so it decreased significantly after QI. The daily quantity of waste food was 39.52$\pm$3.060kg before QI and 19.58$\pm$4.825kg after QI, so it decreased significantly after QI. The quantity of waste food per person was 105.84$\pm$8.907g before QI and 59.07$\pm$15.125g after QI, so it decreased significantly after QI. Among 7 items related to employees' satisfaction, the taste of food was 3.30$\pm$0.890 before QI and 3.51$\pm$0.665 after QI, so it improved significantly after QI. No significant difference was found in the variety of menus, saltiness, temperature and compatibility of side dishes and tableware hygiene but employees appeared to be more satisfied with these items after QI. Employees' satisfaction with kindness/appearance did not show a significant difference but employees appeared to be less satisfied with it after QI.