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朴硏蘚 홍익대학교 산업디자인연구소 2000 미술디자인 논문집 Vol.- No.5
In this paper, the transcript of lectures for one semester, (based upon 16 week curriculum) has been developed for the systematic color practice, which includes 8 color homeworks and 7 color practices. In order to deal with a variety of problems, which are essential to art college students, encountered when using color in practice and related to improve the recognition ability on color, systematic basic training is very important. Hence, as teaching material for basic color practice is urgently on demand these days, the material for color practice resulting form this research will be expected to lay the cornerstone in developing the materials for color practice, which will be used in art and design related colleges. In addition, this research is also anticipated to provide the motivation for successive and systematic efforts toward material development.
박연선,주나미 숙명여자대학교 건강·생활과학연구소 2009 生活科學硏究誌 Vol.- No.25
Recognizing that education of Korean traditional foods was one of the ways to promote and spread Korea'’s food culture across the world, this study set out to investigate the current state of cuisine classes of Korean traditional foods for foreigners and provide basic data for their globalization. The cuisine classes of Korean traditional foods provided to foreigners were examined. The most popular reason why they took such a class was wanting to know more about Korean foods. And they obtained information about such a class 삼om people around them and their recommendations. They learned how to cook Bibimbap most during the classes, and the dish was followed by Bulgogi . Neobiani, ]apchae, and Mandu(Manduguk) in the order. The most impressive dish they learned to cook was Bibimbap, which was also followed by Bulgogi . Neobiani, ]apchae, and Mandu(Manduguk) in the order. And they wishεd to Iεam to cook side dishes such as Galbijim, Samgyetang, and ]orim. The satisfaction level with the cuisine classes of Korean traditional foods was higher among the women than the men and among the married people than the singles. Statistically significant differences were found in satisfaction according to age, nationality, language, and the purposes and duration of their stay in Korea. As for the lecture composition they preferred, the married women aged 20-39 prεferred a combination of demonstration, practice, and tasting. The young malε:s preferred a combination of demonstration and tasting. The most popular type of cuisine class was a mixture of lecturing and party(gathεring). Their preference was analyzed according to nationality; those who were from Asia including Japan, China, and Vietnam preferred the other opinions including business classes and everyday cuisine classes, and rhose from Europε and America including the U. s. A., Germany, and Spain a mixture of lecturing and party(gathering). Thus regional differences were confirmed. There were significant differences in the changes to their perceptions of Korean foods before and after the cuisine classes according to age, gender, nationality, and the purposes and duration of their stay in Korεa. Especially, they scored the lowest mean in “Korean foods are easy to make" before and after the cuisine classes, which implies that foreigners don’t think making Korean foods is easy. In short, there is a need to diversify thε lecture contεnts so that foreigners can learn to cook more diverse Korean foods. It’s also necessary to standardize the recipes and modernize the cuisine methods to help them make Korean foods easily. Most of all, it’s highly important to provide them with more opportunities to take cuisine classes of Korean traditional foods.
애니메이션의 컬러키 설정을 위한 색채 교육에 관한 연구
박연선,이지은 한국색채디자인학회 2005 한국색채디자인학 연구 Vol.1 No.1
Color is one of the most powerful expressing methods in animation and it has become even more important when the 3D animation showed up. Since then it's importance and need has been emphasized more and more. In order to produce the master peace of animation the perfect color keys are the must. Therefore, studying color key is one of the essential stages in animation producing system. This is study about what students should learn form color the theory, how to choose color in pre production stage and fix the color in production stage. This study is to help the animation students in creating their project effectively by taking this color course as well as to assist them working in the professional field as directors, art directors and animation colorists.
박연선,문완묵 한국색채디자인학회 2005 한국색채디자인학 연구 Vol.1 No.1
The effects of personal color on improvement of a person's appearance have been well known, however each nation has a different body color (skin color, hair color, pupil color) and a different preferring color, therefore the study on the personal color matching well with Korean skin color is required. This study intends to suggest more appropriate personal color by subdividing personal colors applied as 4 seasons system to increase the application effects. As the results of study, 8 types of classification were suggested by using the viewpoint in judging skin color, hair color and pupil color, visual perception and luminosity colorimetry in parallel. As well, 180 colors of 3 companies applied in overseas were diagnosed by tools, and 4 seasons system were subdivided as W-a, W-b, W-c, W-d types and C-a, C-b, C-c, C-d types and the characteristics were arranged.