• 한국식생활문화학회지
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• 제3권1호
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• pp.23-27
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• 1988

일본, 한국, 중국의 식문화에 관한 용어들을 조사 비교하였다. 우선 맛의 인지를 표현하는 용어들을 수집 조사하고 이어서 삼개국 용어중에 서로 관계가 있는 단어들을 모으고 정의하였으며 맛 인식표현에서 삼개국 용어모델을 수립하였다.

• 복식
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• 제62권8호
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• pp.28-44
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• 2012

The aim of this research is to examine the tendency of national tastes reflected in global SPA brands based on the theories of Gans' taste culture and Bourdieu's cultural capital. In this study, the leading global SPA brands such as H&M, ZARA, GAP and UNIQLO can be considered as a representative taste culture as well as an icon of popular culture in the $21^{st}$ century global fashion and also the aesthetic taste of each brand differentiated from their national aesthetic values based on socio-cultural backgrounds. H&M represents fashionableness, practicality and environmental friendliness based on naturalism, democratic humanism, and functional practicality of Sweden. ZARA emerges as the most trend oriented brand as well as customer centered on the basis of cultural diversity, passion and glamorous artistic sensibility of Spain. GAP shows American iconic style, which is the functional sports casual wear, originated from American leisure culture and mass production. Lastly, UNIQLO represents high-tech functionalism and practical simplicity based on Japanese delicate workmanship and simple, concise lifestyle while relatively does not much follow the fashion forward trends. Consequently, the national taste has been proved as a solid foundation to identify each global brand. This should be the key component also applied to Korean global brands for developing their concepts and strategies more successfully based on our own national aesthetic taste.

• 한국식생활문화학회지
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• 제24권4호
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• pp.359-365
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• 2009

The objective of this study was to investigate a method to improve and to increase the utilization of Korean traditional food in middle school students by examining preferences and perceptions. Middle school students in Seoul area were surveyed from 29 November to 6 December 2007. The results are summarized as follows: 83.9% students ate Korean food as breakfast. The reasons for the success of Korean food were 'Nation's traditional food' (29.2%), 'fit in taste' (27.4%), and 'suitable match of nutrients' (24.8%). Students responded that the following needed to be changed in order to improve Korean food: 'alleviation of strong taste' (30.3%), 'various cooking methods' (23.9%), and 'convenience of eating the food' (22.1%). Meal preferences in this survey of middle school students were 'Korean food' (4.09), 'Western food' (4.08), 'Japanese food' (4.00), 'Chinese food' (3.91) and 'Fast food' (3.55). Perceptions in the taste of Korean food were 'spicy taste' (3.28), 'hot taste' (3.22), and 'salty taste' (3.15). Male students (3.23) perceived a higher salty taste than female students (3.05). Expectations for the taste of Korean food included 'spicy taste' (3.16) and hot taste (3.03). Male students (3.25) anticipated the spicier taste more than female students (3.05).

• The International Journal of Costume Culture
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• 제4권3호
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• pp.195-202
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• 2001

Re purpose of this study is to indicate the framework to analyze the contemporary fashion phenomena taking on aspect as above by grafting the mass culture theory onto the study for fashion phenomena. The contemporary culture phenomena look like a same thing apparently, but various individual characters appeared in them. And all cultures are mixed in the name of mass culture, but the subordinate concepts which can classify the culture are still in existence. And this equally appear in the contemporary fashion, one of culture phenomena. The concept of the contemporary mass culture can be explained with the taste culture, Cans' theory indicated, divided into highbrow culture, middlebrow culture, and lowbrow culture. And the phenomena of the contemporary mass culture also can be explained with globalization that came down to homogenization, regionalization hybridization.

• 한국식생활문화학회지
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• 제19권5호
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• pp.556-565
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• 2004

This study examined dietary culture in Korea regarding collectivism through literature review. Based on the evidence from the origin of lineage and traditional customs, the Koreans' traditional collectivity appeared to have been grounded upon the northen nomadic culture emphasizing sentimental collectivity and harmonized with the characteristics of southern agrarian society related to mutual support and sociability. The inseparable relationship between collectivity and food was well revealed in the occasions such as rice-planting, kimchi and jang makings in which pooled labor was common as well as the gathering of mutual aid association. In these occasions, foods were offered and shared among members. Food sharing was a main activity and almost play a central role regarding the promotion of friendly relations among each other. In sacrificial memorials, food sharing was extended not only to the live persons but also to the passing spirits. Collectivity was also disclosed in the eating or table manners of Koreans. Koreans quite literally share food at every meal since the side dishes placed centrally on the table. The taste of Korean foods is completed inside the mouth by mixing foods with various combination, which let people create their own choice of taste. Therefore, the collectivity manners at the table appeared to be harmonized with individual freedom of creating his/her own taste of foods. The collectivity is still a very important concept in modem Korean dietary culture, as reflected by an increase of restaurants sewed shared dishes.

• 국제지역연구
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• 제22권1호
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• pp.237-257
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• 2018

고급문화와 대중문화의 구분이 점차 약해지고, 취향을 중심으로 한 새로운 기준이 제시되고 있다. 이에 따라 대중적 텍스트로서 콘텐츠에 대한 분석도 일반적 해석과 더불어 취향문화적 관점에서 이루어져야 한다. 본 논문은 스포츠영화를 기존의 보편적 분석에서 탈피하여 취향 문화의 관점에서 재해석하고자 했다. 이를 위하여 축구를 소재로 한 영화 <골!>과 <비상>을 선정하고 스포츠영화로서의 보편적 관점과 축구를 중심으로 형성된 취향문화의 관점에서 두 영화를 분석하고 비교했다. 두 영화는 모두 성실한 노력이라는 개인의 태도를 중요시했다. 이는 기존의 스포츠영화 분석에서 말하는 이데올로기 도구로서의 기능이라 볼 수 있다. 취향문화의 관점에서 두 영화를 재분석하면, <골!>은 스타선수의 탄생을 따라가며 국경과 인종을 넘어 축구를 중심으로 한 세계를 보여준다. 반면 <비상>은 K리그 시민구단을 통해 시스템에 대한 불신과 그 속에서도 최선을 다하는 개개인에 대한 신뢰를 강조한다. 취향문화적 관점을 통해 동일한 대중적 텍스트에서 더 다양한 의미를 파악할 수 있다.

• 한국식생활문화학회지
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• 제31권4호
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• pp.364-372
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• 2016

This study was to evaluate the taste of the wine assessment gap analysis to compare the taste of the wine intended for college student wine consumers and wine experts. Research analysis was carried out frequency analysis to the strength of the wine taste a difference in the intensity of the consistency review and wine for the wine flavor between the two groups. According to result, red wine, bitter and salty taste was perceived higher. For white wines are perceived sweetness of wine was sour and higher consumer groups. Body was found that wine experts perceive higher. The Second difficulty is when college student wine consumers selected wine got another show to the lack of information, lack of expertise, price, taste, the combination of food. Another wine on difficult points during the wine expert wine recommendations wine selection, price, prejudices then guest it showed a preference and communication, considering that the customer's budget, customer preferences, taste and aroma, the combination of the food and the customer response was configured. Although the criteria have different tastes for wine through college student wine consumers if future studies presented by symbolic reference to the wine tasting, can be self-objectification of subjective criteria subjective wine experts are wine consumers to take advantage of these data.

• 한국식생활문화학회지
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• 제21권4호
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• pp.414-419
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• 2006

The purpose of this study was to measure the factor influencing tourist preferences for leaf mustard iimchi. Among 250 questionnaires, 230 questionnaires were utilized for the analysis. Frequencies, conjoint model, max. utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis were used for this study. The findings from this study were as follows. First, the Pearson's R and Kendall's tau statistics showed that the model fitted the data well. Second, it was found that total respondents and three clusters regarded taste and price as the very important factor. Third, it was found that the first cluster most preferred product with light red color, plain package, and mild taste sold at a cheap price in factory. The second cluster most preferred product with light red color, plain package, and moderately pungent taste sold at a expensive price in factory. The third cluster most preferred product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory. Fourth, it was found that the first cluster most preferred simulation product with light red color, shaped package, and mild taste sold at a cheap price in factory. The second cluster most preferred simulation product with light red color, shaped package, and moderately pungent taste sold at a cheap price in factory. The third clutter most preferred simulation product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory.

• 헤리티지:역사와 과학
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• 제48권2호
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• pp.48-63
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• 2015

본 연구는 안의삼동의 누정을 중심으로 우리나라 누정에 대한 관심을 환기시키고 그 활용방안을 모색해 보고자 하는 목적에서 출발 하였으며, 누정이라는 물리적 공간을 매개로 선조들의 풍류문화와 선비문화를 활용하여 누정의 활성화 방안을 제시하고자 하였다. 누정을 활성화하기 위한 구체적인 방법으로는 풍류와 선비문화의 주요 소재인 바둑을 이용하여 활용하는 방안과 누정의 운치를 더해주는 프로그램을 기획함으로써 활용도를 높이는 방안을 제시하였다. 바둑이라는 소재를 누정이라는 공간으로 옮겨 옴으로써 풍류와 선비문화의 체험은 물론이고 지역 홍보 및 경제적 효과까지 기대할 수 있는 방안으로 제시하였으며, 정적인 공간인 누정에서 풍류 선비문화의 소재를 '달'이라는 매개체와 접목하여 야간 프로그램, 1박 2일 프로그램, 맞춤형 프로그램 등을 기획하여 시행하는 방안이다. 이상의 방안은 전국에 산재한 누정에 대부분 적용할 수 있는 방안으로 그만큼 우리나라에 누정이 많다는 말이 되고, 동시에 문화재 활용을 위한 콘텐츠가 풍부하다는 것으로 해석할 수 있다. 이제는 이러한 콘텐츠를 다양한 학문분야와의 연계를 통해 어떻게 개발하여 활용할 것인가가 문화재 관리에 있어서 중요한 부분이 될 것이다. 단순히 문화재를 이용하는 수준에서 벗어나 문화원형에 대한 가치를 이해함으로써 보다 수준 높은 활용이 이루어질 수 있다. 이를 위해서는 학제간의 지속적인 연구를 통해 문화재 보존이 뒷받침 되어야 할 것이다.

• 한국식생활문화학회지
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• 제12권1호
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• pp.63-69
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• 1997

This study was carried out in order to analyzed the changes in nitrogen containing taste compounds of three different types of traditional Korean soy sauce with varing ripening period, and to investigates correlation between sensory characteristics and taste compounds contents via contents assay and sensory evaluation of soy sauce samples. Total nitrogen, ammonia type nitrogen and amino type nitrogen contents showed the highest value in Kyupjang. 17 kinds of free amino acid was detected in Chungjangs and 16 kinds of free amino acid was detected in Kyupjang. Nucleotides and their related compounds detected were hypoxanthin, xanthin, IMP, AMP, Inosine, ADP. Free amino acid and nucleotides and their related compounds contents were highest in Kyupjang. Nitrogen related compounds content of high concentration soy sauce ripened over 150 days increased similarly with Kyupjang. In the sensory evaluation of soy sauce taste, Chungjang samples acquired the highest score in the offensive taste test while Kyupjang marked highest score for sweet taste, nutty taste, taste preference. High concentration soy sauce ripend over 150 days yielded the result similar to that of Kyupjang. Sweet taste showed positive correlation with nitrogen compounds. The materials that showed positive correlation with nutty and traditional soy sauce taste and taste preference were nitrogen compound, IMP, AMP. Except for tryptophan, all free amino acid showed positive correlation with nutty and traditional soy sauce taste. Particulary, taste preference correlated to lysine, aspartic acid and glutamic acid.