The Analysis of Korean Traditional Color of Obangsak through Bibimbob color

김인화,서경미,Kim, In-Hwa,Seo, Kyung-Mi Culinary Society of Korean Academy 2007 한국조리학회지 Vol.13 No.3

본 연구의 목적은 한국의 전통음식 중의 하나인 비빔밥의 재료들의 색채 범위를 분석하여 메뉴북에 인쇄되어지는 재료별 색채범위를 제시하고자 하였다. 본 연구의 목적을 달성하기 위하여 다음과 같은 과정을 통해 진행하였다. 먼저 한국의 전통음식에 근거한 비빔밥 사진과 레시피를 확정하였으며, 요리 전문 사진가를 통해 메뉴북에 가장 보기 좋게 인쇄되어질 수 있는 촬영 기준을 선정하였고, 위의 환경에서 비빔밥 사진을 촬영하였다. 세부적으로 3회 정도의 사진 촬영을 한 후 가장 좋은 상태의 사진을 선정하여 이 때 각 재료들의 색채 값을 측정하였다. 색채 범위 측정을 위해서 Lab 값과 CMYK 값을 적용하였는데, Lab 값은 밝기, 붉은색, 황색을 측정하는 값으로 육안으로 표현되어지는 색이며, CMYK 값은 메뉴 북에 인쇄되어지는 색의 값을 의미한다. 본 연구의 결과, 육안으로 보여지는 색깔과 메뉴북에 인쇄되어지는 값이 다르게 보여진다는 결과를 보였다. 최적 상태 각 재료별 인쇄 값은 다음과 같다. 청포묵은 C23 M5 Y8 K0였고, 호박은 C75 M24 Y100 K9였으며, 고사리 C64 M55 Y76 K55였다. 콩나물은 C38 M24 Y55 K1였고, 당근은 C12 M75 Y87 K2였으며, 표고버섯은 C45 M37 Y78 K11였다, 시금치는 C82 M44 Y100 K48였으며, 도라지는 C25 M5 Y24 K0였고, 계란은 C26 M19 Y100 K0였으며, 마지막으로 쇠고기는 C66 M5 Y72 K0였다.

기억의 국제정치학: 일본 역사교과서 문제와 동북아시아

김인화 ( In Hwa Kim ),김명섭 ( Myong Sob Kim ) 연세대학교 사회과학연구소 2007 社會科學論集 Vol.38 No.1

This paper is analyzing the power of memory in international politics focusing on the implications of Japanese historical textbook issue in Northeast Asia. For building a cognitive basis of Northeast Asian community, a regional cooperation for historical textbooks reproducing memories is a sine qua non. This regional cooperation is not to be limited to civil-level efforts based on the model of spaghetti-bowl. This regional cooperation is to be supported also by sovereign nation-states according to the model of salad-bowl.

TV 드라마 PPL광고의 효과와 대학생들의 라이프스타일과의 관계 분석

김인화(Kim, In-Hwa),유정자(Yoo, Jung-Ja),이윤정(Lee, Yun-Jung) 한국생활과학회 2005 한국생활과학회지 Vol.14 No.5

레스토랑 디자인 구성요소가 디자인 수행도에 미치는 영향에 관한 연구

김인화(Kim In Hwa) 한국디지털디자인학회 2012 디지털디자인학연구 Vol.12 No.1

오늘날 디자인은 사회가 요구하는 다양한 목적을 충족시키고 조정하는 역할을 수행하는 것이며 미래의 가치를 창출하고 새로운 비전을 만들어 가는 것이다. 기업의 궁극적인 목적은 최대의 이윤을 확대하는 것인데 이러한 논리는 제품이미지와 기업이미지가 서로 밀접한 관계를 이루는 것이 효과적인 커뮤니케이션을 위해서 필수적이라는 할 수 있다. 특히 이러한 측면에서 외식산업을 살펴보면 레스토랑을 찾는 사람들이 음식의 질은 말할 것도 없이 분위기에 대한 관심을 높게 갖고 있기 때문에 레스토랑의 분위기 창출을 위한 노력을 소홀하게 다루어서는 안 된다. 브랜드아이덴티티가 없는 레스토랑 즉 창의성 없이 선도업체를 따라가는 레스토랑은 수익성에서 차이가 많을뿐만 아니라 미래가치라는 측면에서 경쟁력을 상실하게 될 것이다. 본 연구에서는 프랜차이즈 한식 레스토랑을 이용한 경험이 있는 고객을 조사대상으로 선정하여 레스토랑 디자인 구성요소의 디자인 수행도를 현황 분석하였다. 이는 레스토랑의 컨셉과 디자인커뮤니케이션 구성요소들의 전체적인 이미지가 어느 정도 조화를 이루고 있는지에 대한 분석으로 레스토랑 디자인 구성요소의 디자인 수행정도에 따라 레스토랑의 브랜드 이미지를 형성하는데 긍정적인 영향을 미치는 것으로 분석되었다. The design communication elements, which create the total atmosphere of a restaurant, shall be expressed with consistency. This is one of the scheme which may make a strong impression on customers, and it is aiming at making a differentiation in the brand image by integrating the restaurant atmosphere to be one. This study was designed to analyze the identity of restaurants on the basis of the design communication elements, which create the unified images of restaurants, so that the consistent restaurant image might be built up. The importance of design is getting intensified as much as the design became influential in the whole fields of industry, such as value creation by design and design management. In consideration of these respects, it is assumed that the design marketing may have a great utility in the dining-out market as a whole. So, the exploration research was carried out to apply the concept of design identity to the eating-out marketing.

업종별 메뉴의 색채배색에 관한 연구

김인화(In-Hwa Kim),한경수(Kyung-Soo Han) 한국식공간학회 2009 식공간연구 Vol.4 No.1

Food plays a central role in determining taste based on colors of primary vision before perceiving real taste. By associating images of tastes through colors, such colors serve as the determinants of choosing food, while, most consumers would enjoy a more sensory preferable food, by applying food colors and, using colors good enough for taste. Thus, the research thesis was aimed at making an analysis on each color combination of food menus, developing products or menus, and design of food, to enhance the food delivery industry. The result indicated that preferred colors of each food were mainly consisted of pale white with black food, under the influence of health-oriented consumer patterns, while, the color combination frequency of each field took on the most similar form.

비빔밥 색채를 통한 색채 범위 분석

김인화(In Hwa Kim),서경미(Kyung Mi Seo) 한국조리학회 2007 한국조리학회지 Vol.13 No.3

여자 대학생의 신체이미지가 의복행동 및 체중조절에 미치는 영향

김인화(In Hwa Kim),임자영(Jang Young Lim) 한국생활과학회 2010 한국생활과학회 학술대회 Vol.2010 No.하계

여자대학생의 외모에 대한 사회문화적 영향과 신체이미지가 외모향상추구행동에 미치는 영향

김인화 ( In Hwa Kim ) 한국의류학회 2014 한국의류학회지 Vol.38 No.6

This study investigated the effects of sociocultural influence and body image on appearance enhancement behavior (facial management, clothing selection, and weight/figure management). For data collection, a questionnaire was administrated to 378 female college students in Seoul and Gyeonggi-do from May 23rdtoJune 10th2013. A SPSS 18.0 statistics package was used to analyze data along with descriptive statistical analysis, frequency analysis, factor analysis, reliability analysis, and regression analysis and frequency analysis. The results were as follows. First, sociocultural influences were divided into three factors: media influence, peer influence, and parental influence. Overall sociocultural influences had positive effects on appearance enhancement behavior. Second, body image was divided into: appearances-management, body-satisfaction and body confidence. Sociocul tural influences had a significant effect on overall body image. Third, body image positively affected overall appearance enhancement behavior.

한국,중국,일본 음식 컬러 비교 분석에 관한 연구

김인화 ( In Hwa Kim ),이종민 ( Jong Min Lee ) 한국상품문화디자인학회(구 한국패키지디자인학회) 2008 상품문화디자인학연구 Vol.23 No.-

ABSTRACT Korea, China and Japan are neighboring countries in the Northeast Asia, having an influence upon a lot of social elements such as politics and culture in the past history, and they have a great number of similarities in the aspect of many social elements. In addition, they have similar natural environment and historically maintain close relations, creating a similar cultural area. This paper is aimed at studying uniqueness of the tradition of Korean food colors, through study on the Korean, Chinese and Japanese food and colors representing one of Asian culture. Currently it is necessary to prepare principal data for expanding food industry and globalizing Korean food. Accordingly, this study is intended to survey the Korean, Chinese and Japanese food colors, having a direct and indirect influence on various fields each other, and analyze color uniqueness and characteristics of each country, before prepare basic data for globalizing Korean food.

자궁내 태아사망에 대한 임상적 연구

김인화(IH Kim),한신교(SK Han),고승권(SK Koh),조숙(S Cho),강병문(BM Kang),김구상(KS Kim) 대한산부인과학회 1995 Obstetrics & Gynecology Science Vol.38 No.8

A clinical study was made on 172 cases of IUFD among 10446 deliveries at Inha University Hospital for 9 years and 5 months between August 1985 and December 1994. The results obtained were as follows; 1. The incidence of intrauterine fetal death(IUFD) was 1.65%. 2. The age distribution of mother with IUFD was between 18 to 38 year old and was higest in the 25 to 29 years old age group (58.7%). 3. The parity of mothers with IUFD was most highest in nulliparous groups(56.9%) and there was a decreased tendency with high parity. 4. There were 5 cases (2.9%) with previous history of IUFD and 28 cases(16.3%) with previous history of spontaneous abortion. 5. The most common gestational weeks when IUFD was detected, was 37-40 weeks(28.5%) and the most common presentation was cephalic(77.3%) the sex ratio of male versus female fetus ws 1.16 : 1, and most (73.2) of IUFD weighted less than 2,500gm. 6. The mode of delivery for IUFD showed that induced labor was most common(60.4%), spotaneous delvery was 27.9% was laparotomy was 11.6%. 7. The etiologic factors of IUFD was unexplained causes(38.9%), preeclmpsia(23.8%), cord problem(16.8%) in order. 8. There was 98 cases (58.1%) of the maternal complications. The most common complications was intrapartum or postpartum fever (37.7%), followed by hemorrhage (34.7%), wound infection(10.2%) and disseminated intravascular coagulation (7.1%). 9. The result of DIC studies were as followings : the platelet count was decreased below the level of 100000/mm^3 in 8.5% of the cases, the prothrombin time was prolonged above 14 seconds in 8.8% and partial thromboplastin time was prolonged above 50 seconds in 1.2% the serum fibrinogen level was decreased below 150mg/dl in 6.3% the FDP level was increased aboved the levels of 40 umg/ml in 10.5% 10. Only 4.5% of the mother with IUFD had not received any antenatal care, most of the cases (90.1%) had received more than 3 times.