Earticle

In an effort to compare and analyze the preservation methods for vegetables during the Joseon Dynasty, a study on Jeungbosallimgyeongje, which documents a detailed description of such methods, was conducted followed by a comparison research with Eumsikdimibang, Sallimgyeongje, and Gyuhapchongseo, which were all written before and after Jeungbosallimgyeongje was drafted. The results are as follows: 1. There are 21 types of vegetable preservation methods listed in Jeungbosallimgyeongje, and for the purpose of this study, these methods were categorized in accordance with vegetable types such as fruit-bearing vegetables, leafy vegetables, root vegetables and so forth. 2. In case of the preservation method for fruit-bearing vegetables such as eggplants and cucumbers, they were piled in layers with dry ashes inside a pot and buried into the ground. In addition, white gourds and pumpkins could be stored until the spring when kept in warm places to maintain temperature. 3. Preservation methods for general leafy vegetables are also documented to Eumsikdimibang and Jeungbosallimgyeongje. They were flattened and stored in a hole in the ground. 4. Root vegetables such as radish, turnip and taro were mostly stored in a pit. 5. There were cases where vegetable roots were planted in a pit and their new buds were eaten. It is recorded that the buds from these vegetable roots were tender and tasteful. 6. Another preservation method was drying vegetables. Rapeseed, young garlic stem, lettuce stem, bamboo shoot, pine mushroom, royal fern, and bracken mostly employed the drying preservation method.

This study was intended to investigate the tabletop element of the dining space presentation and its arrangement shown in the court banquet painting and uikue with a focus on the social and cultural environments of the late Yi Dynasty. For this purpose, this study attempted to investigate the court banquet, the court banquet painting and uikue of the Yi Dynasty through an investigation into the literature. That is, it attempted to analyze the tabletop elements of eating space presentation and arrangement for its elements through six paintings and their relatde records, such as Kichukjinchando and, Kichukjinchaneuikue, Mushinjinchando and Mushinjinchaneuikue, Jeonghaejinchando and Jeonhaejinchaneuikue, Shinchukjinchando and Shinchukjinchaneuikue, Iminjinyeondo and Iminjinyeoneuikue. As a result of the study the 1) The tabletop elements expressed in the court banquet can be divided into tableware, cutlery, table and centerpiece. The tableware includes bottles, cups, brass bowels with a lid, hearths, jars and the like and the centerpieces are flower and candlestick. 2) Overall, the tabletop elements for the banquet drawn in the dish-used painting of uikue are understood as repeatedly represented in almost the same form or pattern in any time. In this study attempted to investigate and analyze only the main place for the king, in the court banquet painting. It is necessary to make a comprehensive study of several elements shown in the court banquet painting in the future. Especially, it was impossible to find out the accurate arrangement of tableware, or dishes in the court banquet painting and uikue. Accordingly, it would be necessary to make an in-depth study of the arrangement of tableware, or dishes by comparing it with the Korean tableware arrangement.

It is well known that the space styling of bakery is one of the most important environmental elements among others in increasing the marketing efficiency in the bakery industry. The main purpose of this paper is to provide a strategy of space styling for a bakery and to give a stylized model of space styling for the window bakery industry. Specifically, we give a detailed planning and concrete design of space styling for a window bakery that started its business at Yeouido, Seoul in March, 2010. This paper also presents the detailed outcomes of a space design for the bakery based on the decisions driven by the marketing strategy, the location, naming of the brand and coloring of the styling from the beginning stage. The results and examples of the space styling presented in this paper will be able to provide a useful set of information and guidelines for the space styling in the window bakery industry. Moreover, we believe that the example in the paper can give a new direction for an efficient planning and styling of space design for more general food and restaurant industries.

Naturalism is the steady trend of modern society and overall culture longing for the homing instinct to nature. Our dietary life is also changing as the change of the lifestyle standing for future-oriented and sustainable proenvironmentalism. The present trend is that the nature is reflected in living space like architecture, interior and so on. It’s not just copying the nature. It’s the dramatic naturalism representing the nature and its real being, and this has effect on the styling of dining environment. Our time is the taste age. Various styles coexist and new style is created by mixing and matching various styles. Among the mixing, the most favorite style is the natural style. Because the nature inspires human endlessly and it’s our root. This study leads to understand naturalism which is basic inspiration of various styles and to help styling and designing more pro-environmental, future oriented and real natural dining environment. The study is carried out by bibliography research.

이 글은 최근 관심이 급증하고 있는 네트워크 이론이 외식 산업을 이해하고 분석하는 데에도 적용이 가능 함을 탐색적으로 살펴보고자 하는 데에 목적이 있다. 먼저 네트워크 이론과 분석방법이 어떠한 맥락을 가지 고 전개되어 왔는지 밝힌 다음 네트워크가 구조가 행위자에게 어떠한 영향을 미치는 지를 기존의 이론적 논 의를 중심으로 살펴본다. 더불어 조직 상호 간에 있어서도 이들이 네트워크 관계에 따라 성과와 생존이 어떻 게 달라지는 지를 여러 연구들을 소개하여 고찰하였다. 마지막으로 네트워크 이론이 구체적으로 외식 산업에 적용될 수 있는 한 예로 외식 산업 내에서의 지식 전달이 어떻게 효율적으로 이루어질 수 있는지를 네트워크 이론을 토대로 제시하였다. 여기에서 제시한 네트워크 이론이 향후 외식 산업에서 이루어지는 네트워크를 기 반으로 한 다양한 현상들을 본격적으로 측정하고 분석하고 이론화하는 데에 기여할 수 있기를 기대한다.

Restaurants often show pictures of their dishes in the menu. This study looks at the importance of the visual qualities of those photos and resulting difference in customer satisfaction. The foodservice industry is facing a fearless competition and it is of the benefit to understand how customers actually respond to the photos of dishes from the menu, compared to the general perception that showing them is an effective tool for marketing and communication. Mainly based on the images of menus used by restaurants, the importance of menu photos as perceived by customers and resulting satisfaction is being investigated in the study, aiming to facilitate the use of menu images in the menu book with efficiency and marketing effects for the benefit of restaurateurs. Questionnaires were made based on several references relative to the purpose of the study and questions are grouped into 10 to 15 each by restaurant-related or images of dishes. The SPSS 10.0, the package for statistical analysis in social science is used for frequency analysis to provide a demographic description of those surveyed andfor t-test and analysis of variance (ANOVA) to tell the difference between the menu photos, a visual element of the restaurant, and demographic factors. It suggests first that the photo of the menu should be presented together with texts to increase user information satisfaction in terms of marketing and the dishes need to look delectable in the picture and still corresponds to the actual ones. Second, avoid exaggeration or too much embellishment for the photos and make sure they match the food they show as much as possible so that customers can gain confidence in the restaurant and raise their expectation for their following dining experience based on the scrumptious image. It is unfortunate that the study is somewhat limited for generalization of the findings as it is based on the experiences dependent on the recollection of the respondents and there is an ambiguous time distinction between visiting the restaurants and filling out the questionnaire. It also contains only descriptive texts for pictures of the menu book and does not reflect a variety of visual factors.

This study is focused on the recognition of the Korean tradition of PyeBaek, one of the wedding ceremonies, by the general public and the satisfaction ratings of the order-made Pyebaek dinners, with a view to provide the basic data necessary for the preservation of Pyebaek tradition in the rapidly changing modern society and proliferation of the order-made Pyebaek dinners. People also appeared to think it is necessary to develop new food repertories that fits in the modern taste of the customers. In order for the development and proliferation of the Pyebaek dinners, it would have to be preserved as a tradition, not a mere process in a weding ceremony, and should accompany the invention of new food repertories that meets the taste of modern customers.