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현대 노마드 패션과 한국 전통복식의 미적 특성 비교연구 -들뢰즈의 노마디즘(유목주의) 미학을 중심으로-
양예은 ( Ye Eun Yang ),채금석 ( Keum Seok Chae ) 한국의류학회 2018 한국의류학회지 Vol.42 No.5
This study focused on similarities between modern philosophical Nomadism and the thoughts of Korean people as well as analyzed the correlation between modern Nomad fashion and Korean traditional costumes. This study aims are as follows. First, to establish aesthetic characteristics by examining modern Nomadism and Korean thoughts. Second, draw the principles of design expressions of modern Nomad fashion and Korean traditional costumes. Third, analyze correlations between them. The method of this study was a literature review and an analysis of related photos. The study results are as follows. First, Nomadic aesthetics are characterized by the formation of complex diversity with the variability of fusion and separation through liquidity in an ambiguous boundary; in addition, various possibilities and harmony are the characteristics of Korean aesthetics, held by a holistic thought based on the vision of the universe of Qi (氣). Second, Nomad fashion appeared as variable designs through repetition and the overlapping of forms, and irregular designs were noticed through repetition and the overlapping of circles, quadrangles, and angles in Korean traditional costumes. Third, similarities in the creation of liquidity, variability, and de-territoriality based on modules can be found; in addition, common principles can also be drawn from the appearing design expressions.
김그림 ( Geu Rim Kim ),박지혜 ( Ji Hye Park ),양예은 ( Ye Eun Yang ),이경아 ( Kyung A Lee ) 대구가톨릭대학교 자연과학연구소 2014 자연과학연구논문집 Vol.12 No.1
The purpose of this study was to investigate preference for salty taste of University foodservice customer in the Gyeongsangbuk-do area. Data were collected from subjects, including 94 male and 213 female University students. This survey was conducted using self-boarding Questionnaires. By the stage of salt-related dietary behaviors, the ``Pre-contemplation stage`` comprised 39.1%, ``Contemplation stage`` 29.1%, ``Preparation stage`` 14.9% and`` Action stage`` 16.9%. Exactly 38.5% of all students showed ``salty`` for self-assessed preference of saltness, and 56.4% showed ``salty`` for assessed saltness of university foodservice operation. Male had higher self-assessed preference for salty taste more than female, overweight students had higher the score, and ``Pre-contemplation stage`` group had higher the score than other group.