Earticle

시장에서 판매되고 있는 일산화탄소 경보기는 유독가스를 감지하면 경보음을 울린다. 하지 만 증가하는 생활 지역 가스 사고로 인해 국민들의 관심은 증가하고 있고, 국민들은 더욱 더 안전한 기술을 요구하고 있다. 본 논문에서는 센서를 통해 유독가스에 대한 정보를 습득 하고 사고 발생 시 환기 시스템을 자동적으로 가동시킨다. 그리고 황사와 미세먼지로 인한 국민들의 공기질에 대한 관심 또한 크게 높아지고 있어, 실내의 공기질 정보 또한 습득해 DB에 저장하고, 해당 데이터를 분석해 자동으로 환기 시스템을 가동시킨다. 결과적으로 보다 안전하고 스마트한 키친 시스템을 구축해 국민들의 안전과 건강을 증진시키는 것이 목표이다.

이 연구는 1987년 요시모토 바나나가 발표한 작품 『키친』과 2002년 김영하가 발표한 작품 『오빠가 돌아왔다』를 비교한 것이다. 특히 『키친』과 『오빠가 돌아왔다』 두 작품에 공통으로 드러나는 소설구성의 3요소인 주제, 구성, 문체를중심으로 고찰하였다. 이를 통해 다음과 같은 결과를 얻을 수 있었다. 첫째, 『키친』에 사용된 ‘단문’은 주인공의 ‘억제’된 ‘슬픔’을 ‘절제’된 ‘단문’이라는 수사학적 표현을 통해 나타내고 있었다. 『오빠가 돌아왔다』의 경우는 주인공이 가족에 대해 갖고 있는 드라이한 감정을 표현하고 있음을 알 수 있었다. 즉, 『키친』과 『오빠가 돌아왔다』에 사용된 ‘단문’은 작품에 특별한 효과를 주기위해 작가가 의도적으로 도입한 표현이었다고 하겠다. 둘째, 『키친』의 첫 문장 주인공이부엌을 좋아하는 이유를 밝혀가는 과정임을 드러내기 위한 설정이었다. 『오빠가돌아왔다』의 첫 문장 “오빠가 돌아왔다”는 주인공 가족의 “먹이사슬” 관계를드러내기 위한 설정임을 알 수 있었다. 또한 『키친』에 사용된 ‘부엌’, ‘주방’, ‘키친’은 주인공이 할머니를 마음에서 떠나보내는 과정을 표현하고 있었다. 『오빠가 돌아왔다』의 대구표현은 작품의 리듬감, 경쾌함을 나타냄과 동시에 융화될수 없는 가족의 영원한 평행선을 보여주는 장치임을 알 수 있었다. 셋째, 『키친』은 죽음이라는 인간의 불가항력적인 가족해체를 통해 혈연 중심의 ‘가족’이 아니라 ‘거주공동체’라는 기능중심의 ‘가정’의 모습을 형상화하고 있었다. 『오빠가돌아왔다』는 주인공을 통해 가족이라는 관념을 구성하는 혈연의 구속력을 해체하고 ‘반려동물’이라는 새로운 ‘가족’의 가능성을 형상화하고 있었다.

This study compares the work “Kitchen” written by Yosimoto Banana with the work “My brother came back” published by Kim Young󰠏ha. Particularly, this study is focusing on the theme, composition, and stylistic, which are usually treated as the three elements of novels. The study found the following results: Firstly, whereas the short sentence’ used in “Kitchen” is showing a kind of rhetorical expression of ‘sadness’ of the main character, the short sentence in “My brother came back” contains indifference to the family. In other words, ‘the short sentence’ in the both novels, are intentionally introduced by the artist to give special effect for the works; secondly, it is a setting to reveal that the first protagonist of “Kitchen” is the process of revealing why he likes the kitchen. On other front, the first sentence of “My brother came back”, that is “my brother came back”, is showing a setting to reveal the ‘food chain’ relationship of the family; thirdly, “Kitchen” is symbolizing the function centered ‘home’, which may be ‘residence community’, ‘family’ through the dismantling of human’s irresistible death of family. But in the case of “My brother is back” is dismantling the binding power of the blood constituting of family and symbolizing the possibility of a new ‘family’ with a ‘companion animal’.

목적 : 뇌졸중 환자를 대상으로 부엌 환경에 대한 개선 요구도, 부엌 디자인 선호도, 부엌에 필요한 물품 선 호를 알아보고자 하였다. 연구방법 : 부산 지역의 병원에서 재활치료를 받고 있는 뇌졸중 환자 97명을 대상으로 2014년 2월 24일부터 3월 13일까지 설문조사를 실시하여 빈도분석을 하였다. 결론 : 부엌환경에 대한 개선 요구에서 작업할 수 있는 의자 사용, 미끄럼방지 타일의 설치에 대한 요구가 높았다. 부엌 디자인 선호 조사에서는 미끄럼방지 매트, 난방설비의 보일러, 서랍식 수납, L자형 안전손잡 이, 높낮이 조절이 되는 싱크대, 가스누출 자동차단기, 터치식 수도꼭지, ㄷ자형 주방, 환기시설은 천장형 후드를 선호하는 것으로 나타났다. 부엌에 필요한 물품 선호에서는 내려오는 싱크대 선반, 채 썰기 가위, 손 다침 방지 칼을 선호하였다. 결론 : 뇌졸중 환자의 부엌환경에 대한 선호를 알 수 있었으며 이는 향후 뇌졸중 환자의 부엌 사용의 자립 도, 낙상 예방 및 주방용품의 안전성과 편리성이 고려된 부엌 설계에 도움이 될 것으로 보인다.

Objective : The purpose of this study was to investigate the preferences of kitchen environment for stroke patients. Methods : The subjects of this study were 97 who have experience in rehabilitation therapy at hospitals in Busan. A questionnaire was distributed and collected from February 24th to March 13th, 2014. Descriptive statistics of frequency Study were used to analyze data. Results : First, the subjects demand for improvement that use a chair for work and install non-slip tiles. Second, they preferred the non-slip mat, boilers in heating equipment, drawer storage, L-shaped safety handle, adjustable sink of the height, automatic cutout of gas leak, faucet of touch-sensitive type, ㄷ-shaped kitchen and the ceiling-type hood in ventilation system. Third, they need kitchen items such as the sink self coming down, scissors for slices and knife to avoid hand injury. Conclusion : This study would contribute to kitchen environment for fall prevention and ease in use.

Banana Yoshimoto's the collection of short stories,『Kitchen』 (1988), is known in her distinctive writing style and expression and caused the phenomenon so-called ‘Banana Boom’. 『Kitchen』is made up of 3 parts and all stories have been narrated from the first-person point of view by a young woman around the beginning of twenties. In this paper, I discussed about the new image of women what the author trying to make by analyzing the novels. Firstly, 『Kitchen』is full of colloquialisms and personal impression of the heroine. It can be seen that it has worked as a tool to express heroin's emotion and will. This kind of writing style was not seen in the traditional Japanese literature. The another distinguishing characteristic of 『Kitchen』 is asexual love. Male and female characters in the stories continue their relationship as a friend without having any sexual relationships. An asexual relationship might be thought as reminiscent of platonic love. But we can see that it symbolizes young women's identity and independence as an individual. Banana Yoshimoto took a positive view of Japanese young women's sensitivity and will. 『Kitchen』is the novel depicting the proactive way of women's life.『Kitchen』has great significance for the fact that Japanese young woman who live magnificently grew to be a main character in the Japanese literature.

よしもとばななの短編小説集である『キッチン』(1988)は独特な文体と表現で知られており、いわゆる<ばななブーム>を起こした作品でもある。『キッチン』には三つの小説が掲載されているが、すべての作品は二十代始め頃の若い女性が主人公で、彼女による一人称の視点で語られている。本稿では、三つの小説に対する作品分析を通して、著者のばななが作り上げようとした新たな女性像とその意味について論じた。まず、『キッチン』には女主人公による口語的な表現や感想が多い。既存の日本文学では殆んど見られなかったこのような書き方は、女主人公の感性や意志を表出するための装置として働いていることが分かる。また、『キッチン』に登場する男女の登場人物は、肉体的な関係で結ばれることなく異性の友達としてその関係が続いていることが特徴である。このような<無性愛>はある意味ではプラトニックな恋を思わせるが、恋人とは別に、個人として生きていく女性の独立と主体性を強調するための描き方だと考えられる。よしもとばななの『キッチン』は、若い女性の持つ感性や意志を肯定的に捉え、彼女たちの主体的な生き方を描いた小説である。文体や書き方においても斬新な作品であったが、何よりも堂々と生きていく新世代の女性たちを文学の中心に置いたことに大きな意義があると思われる。

Spices play a vital role in Indian cuisine since long time. These are the some of the most valuable items of domestic as well as industrial kitchens. The role of spices is to increase the palatability and used as a flavoring, coloring, and preservative agents. Rather than cooking spices is the part of many industry like medical, cosmetic, pharmaceutical and perfumery, and many more. In the current, study explores the role of spices in kitchen as well in medical industry as it acts as anti-proliferative, anti-hypercholesterolemia, anti-diabetic, and anti-inflammatory effects on human health. Spices also help to curing many diseases like diabetes, cardiovascular diseases, arthritis cancer, and AIDS. This review outlines the role of some spices used in the Indian kitchen for its flavor and taste which are potential to maintain a healthy heart.

Mevlevi cuisine, which carries the traces of history in Konya in Turkey, is an ethnic type of cuisine that is identified with that region. It is known that with the opening of more restaurants in the concept of ethnic cuisine, there will be a positive interaction in the region in terms of gastronomic tourism. Purpose of the research: To evaluate the meals and drinks of ethnic cuisine by the guests who prefer ethnic restaurants, using the menu analysis method. Case study, one of the qualitative research models, was used in the research. The research sample consists of Somatcı Fihi Ma Fih restaurant, which tries to keep an ethnic culinary culture alive with the concept of Mevlevi cuisine in Turkey’s Konya province and volunteered to participate in the research. The data collection phase of the research was carried out in the light of the interview, document review and information obtained with both the manager and the chef of this restaurant, which constitutes the sample of the research. As a result of the study, a total of 14 menu items selected from the menu were subjected to menu engineering analysis. After this analysis, a total of 6 products were included in the stars group, 4 products in the problem group, 3 products in the horses group and 1 product in the puzzles group. As a result of the research, it was suggested that the Mevlevi cuisine dishes, which are not liked by the guests who prefer ethnic dishes, should be removed from the menu and replaced with the ones with stronger taste.

Internet of Things (IoT) is supposed to revolutionize the future extended smart applications and also helped to create the smart environments such as smart cities, smart buildings, smart kitchen, smart vehicles and also smart hospitals for every moment monitoring of the MAPE 15.15, VAF 96.16% and R2 0.92) is better than normal IoT based kitchen. Therefore, our proposed model is Patients. Artificial Intelligence (AI) plays a spreading role in IoT development and applications. Till date, most of the major companies integrated their IoT platforms with AI capabilities such as analytics based on Deep and Machine learning based. Synergy of IoT and AI is the key to unlock the potential of IoT. This paper proposed a smart kitchen system in this regard. An approach of prediction and tracing has been adopted with various prediction-based algorithms while using the devices (components of kitchen). Predictions are calculated to achieve subsequent next acknowledgment focusing on specific occasions for mechanization. Experimental results show that our proposed model of Smart kitchen (RMSE 0.0561, better and promising way for research and development engineers in the task of implementing smart kitchen.

Inside Todai-ji(東大寺) Temple in Nara, the Shosoin(正倉院) houses a remarkable collection of Sahari kitchen utensils originating from the Silla Kingdom. Notably, Saji(匙), Juwan(重鋺), Ban(盤), and Wan(鋺) are among the Sahari(佐波理) kitchen utensils that have been preserved. These utensils were introduced to Japan during the exchange between Japan and Silla in the 8th century. The Shosoin office, responsible for the maintenance of Sahari kitchen utensils, has encountered diverse interpretations and terminology regarding these artifacts in historical records. Over time, from the Nara period until the present, the nomenclature for Sahari underwent changes, as documented through investigations conducted on brass objects. The etymology of Sabari is Sabari(사 바리) in the Korean Gyeongsang dialect of Sabal(사발), and in Japan, the name of the container is misidentified as the name of the material. In Japanese society, only chopsticks are used for eating, and it is considered that Sahari kitchen utensils were used not for eating, but for memorial services at Todai-ji Temple, in light of the eating etiquette and usage of tableware. On the other hand, the Sahari Juwan has his name and number written in ink, and the Sahari Ban has verdigris and gold paint attached to it, indicating it was made by Zotoudaijisi(造東大寺司). It was also used as a painter’s tool. At the end of the 8th century, Zotoudaijisi, the owner of Sahari kitchen utensils, went out of business, and these utensils were stored in the double storehouse of Kenjakuin(羂索院), and restored at the end of the 10th century. These objects were moved to Shosoin, now known as Nanso.

The purpose of this study is understanding the effects of hotel kitchen department head's leadership style on chef's affirmative involvement and providing effective human resources management data of hotel restaurant kitchen organization by examining the moderating effects of chef's personality type (A type / B type) in leadership style and affirmative involvement relationship. The targets of this study were 391 chefs who worked for 1 year and longer at a five-star hotel in Seoul and questionnaire survey was conducted in February 2020. First, hotel kitchen department head's leadership styles had been classified based on the theory of transformational leadership, transactional leadership, and servant leadership and all three leadership styles have been found to have significant influence on affirmative involvement. Second, the moderating effects of personality type in the influencing relationship between hotel kitchen department head's leadership style and chef's affirmative involvement have been found as the following. Transformational leadership and servant leadership have influence on affirmative involvement of both personality types and transactional leadership has been found to influence the affirmative involvement of B personality type. As a result of verifying the moderating effects of personality type, the moderating effects of personality type have been found to play the role of meaningful moderating variable in the influencing relationship between leadership style and affirmative involvement

作品『キッチン』は、現実の「台所」に対する主人公みかげの愛着の表明から始って、彼女が「夢のキッチン」 に到達したところで幕を閉じる物語である。この物語の分析の結果、みかげと祖母との二人だけの生活は、夫婦の対 立や親からの圧迫といった、「<父ー母ー子>という濃密な3角形をなす」「核家族」にありがちな、家族間の葛藤 を生み出さないようなものであることがわかった。実際に、みかげの家族には娘を管理しようとする強権的な親は存在しな かった。いるのは「外泊でも何でも、言えば怒らない大らかな祖母」だけである。みかげは血綠関係の兄弟や夫婦の 闘争にも悩まされず、経済的には恵まれた環境の中で育ったのである。だが祖母の死後、みかげは「恵まれたモラトリ アム状態」から、厳しい「現実」のただ中に放り出される。「現実」はみかげに否応なく大人として「成長」すること を迫ってくるのである。 このように作品『キッチン』は、主人公のみかげが、祖母という防波堤を失い、人生の一つの転換点に立たされたと ころから始まる。そして、押し寄せてくる「現実」を前にして「絶望してごろごろ寝て」ばかりいたみかげのところに、「奇 跡」のように現れたのが、田辺雄一とえり子という一風変わった親子である。みかげは、このどこか自分と同じような心性 を持つ田辺親子との共同生活を通して、徐々に生きる活力を取り戻していくのである。みかげにとって田辺家は、「現 実」から自分を守ってくれるだけの避難場所と言う以上に、「現実」に立ち向かうための新たな出発点としての場で あった。このようにして新たな出発点を見つけたみかげの未來への希望を象徴するのが、「夢のキッチン」という言葉 である。「台所」は、みかげにとって、祖母との思いでという、もう二度と取り戻せない過去の記憶に繁がるもの、またはそ の象徴であり、過ぎ去った過去の思いでの保管場所、あるいはみかげの「少女」性を保管してくれる場所である。そ れに対して「夢のキッチン」は未來への希望を象徴するものとして、漠然とした未來への希望を表しているという以上に、 制度や社会といった「大きな物語」が提示してくる恋人像や家族像に捕われない、新たな人間関係のあり方を模索 するという、みかげの具体的な目標が含まれている。こうして「夢にキッチン」を夢想したみかげは、それに向けて新たな 一歩を踏み出すのである。このように考えてみると、作品『キッチン』は、みかげが、家族というもののあり方を通じて、「小 さな物語」という閉域の中で遊ぶ「閉ざした少女」から、「大きな物語」を視野に入れつつも、またそれとは別の道を 模索する「開いた少女」へと「成長」する物語であるとまとめることが出來る。

서울특별시 25개 자치구에서 추천한 모범음식점 546개소 중 업태별로 한식(292개소), 중식(46개소), 일식(114개소), 양식(94개소) 음식점의 식당 및 주방의 청결도를 영양사 실무 경력 5년 이상인 현직 영양사가 직접 방문 평가하였다. 평가 항목 및 지표는 주방 영역이 6개 (주방의 공개 여부, 주방내부설비, 살균$.$소독, 종업원의 작업환경, 급 배수설비, 식기 및 조리기기 보관상태), 식품 취급영역 이 3개(식재료 보관상태, 식자재 창고 유지상태, 불량부정식품 사용 여부), 조리원 위생영역이 1개, 음식폐기물 처리영역이 2개(남은 음식 폐기 또는 재사용 여부, 음식폐기물 위생적 폐기정도)와 식당의 청결상태 영역 2개(식당 내부청결, 식당 집기 청결 등)로 총 14지표를 조사하였다. 1. 음식점 유형별 청결도의 결과를 보면 한식당의 청결도 14개 지표 총점은 20.65점(지표 평균 1.48 점), 중식당은 20.67점(지표평균 1.48점), 일식당은 20.75점(지표평균 1.48점), 양식당은 21.84점 (지표평균1.56점)이었다. 한식당. 중식당과 일식당의 청결도는 지표평균으로 환산하면 ‘보통’수준이었고 양식당이 이들 보다 약간 높았으나 유의적인 차이를 보이지 않았다. 또한 양식당이 모든 평가지표에서 가장 우수하였으며, 중식당은 식기 및 조리기구의 보관 상태를 제외한 모든 지표에서 가장 낮은 점수를 받았다. 한식당은 급수 및 배수설비 상태에서, 일식당은 급수 및 배수설비 상태와 식기 및 조리기구의 보관 상태에서 낮은 점수이었다. 2. 식품 취급은 냉장$.$냉동보관온도 유지(지표7)는 음식점별로 유의성은 없었으나, 식재료 창고의 유지상태(지표 8)와 불량부정식품 사용여부는 양식당과 중식당이 한식당이나 일식당보다 유의적으로 우수하였다. 3. 조리원의 위생상태는 한식당, 중식당, 일식당은 서로 유의적인 차이를 보이지 않았다. 4. 음식점 유형별 남은 반찬의 폐기 여부는 우수하였으며, 음식폐기물 처리상태에 대한 결과는 양식당과 중식당이 높았고, 한식당과 일식당은 1.56으로 유의적으로 낮았다. 5. 음식점 식당내부 청결상태 평가는 한식당이 중식당과 유의적인 차이가 없었으나 일식당이나 양식당보다는 유의적으로 낮았다. 6. 음식점 유형별 청결도에 대한 종합평가에 미치는 지표별 영향은 한식당의 경우지표 2, 12, 14, 7로, 중식당은 지표 4, 12, 2로, 일식당은 지표 4,10, 2, 7로 나타났다. 음식점 전체로 보면, 주된 지표는 4(72.6%), 11(11.4%), 6(5.3%), 13(3.4%)으로서 이들 4개 지표로서 전체의 927%를 설명할 수 있다. 7. 자치구별 평가는 모든 음식점에서 식재료 보관시설(냉장, 냉동), 불량부정식품 사용여부, 남은 반찬의 폐기, 식당상태 등에서는 비교적 양호하였으나, 주방의 청결상태, 식재료 창고의 관리 및 주방 근무직원의 위생상태는 열악하였다. 평가 지표 14개의 총 평가결과가 가장 우수한 자치구는 동작구였으며, 다음으로 서대문구, 금천구, 성동구, 마포구의 순서이었다. 나머지 20개 자치구는 모두 보통이상으로 평가되었다. 8. 음식점 업태 별로 주방과 식당의 청결도 평가에서 가장 중요한 요인은 주방의 내부설비(바닥, 벽면, 천장, 환풍기, 기구 등) 또는 주방종업원의 근무 환경(주방의 환기설비, 설치 및 쾌적한 환경상태유지)이었다. 그러나 음식점 유형에 관계없이 주방과 식당의 청결도 평가에 가장 큰 영향을 주는 인자는 주방종업원의 근무환경이었다. 우리나라의 2002년도 섭취장소별 식중독 발생현황)을

The cleanness of Korean(n=292), Chinese(n=46), Japanese(n=114) and Western(n=74) styles restaurants in 25 districts in Seoul was evaluated in terms of kitchen area(6 criteria), handling of raw materials(3 criteria), hygiene practice for cook(1 criteria), treatment of wastes(2 criteria) and hall(2 criteria). The western-style restaurants were scored the highest points in all criteria. The other three restaurants were poorly evaluated compared with western-style ones in kitchen area, including cleanness of inside of the kitchen, hygiene practice, ventilation and working environment, drainage, and storage of utensils. The most critical criterion which represents the overall evaluation was the ventilation and working environment of the kitchen for Chinese, Japanese and Western-style restaurants, and was the cleanness of inside the kitchen for Korean-style restaurants.

국민안전처 통계에 따르면 최근 3년간 우리나라 음식점에서 발생한 화재는 2천 4백여 건으 로 169명에 이르는 인명피해(부상)와 88억 원이 넘는 재산피해를 냈으며 식용유 때문에 발 생한 화재는 700건에 달한다. 이에 상업용 주방자동소화장치를 주거시설을 제외한 상업용 시설의 모든 주방에 설치하는 것이 국민의 안전을 위해 바람직하지만, 이는 경제적 부담을 가중할 수 있으므로, 상대적으 로 많은 인명과 재산피해가 예상되는 곳부터 우선 적용되어야 한다. 이를 위해서는 특정 소방대상물의 주방에 수준으로 적용하고 향후 그 설치대상을 점차 확 대 적용하는 것이 바람직하다고 보인다.

According to the statistics released by Ministry of Public Safety and Security, the number of restaurant fires in Korea reached around 2,400 and 169 damages of human life and damages to property was approximately over $8.8 billion for recent 3 years. It could be desirable having automatic commercial fire-extinguishing equipment at commercial facilities excluding housing facilities for the safety, applying at the place first where it has been more risky and expected fire can be occurred relatively because economical burden can be accelerated. In order to do this, adjust its level to meet the same level of the kitchen for 'Specific Target for Fire Fighting' that "gas leak alarm" has be equipped relevant regulations and it is considered and reasonable to expand the limit of application gradually.