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.

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

퓨전푸드에 적용된 디자인 원리에 관한 연구 : 레스토랑 노부 사례를 중심으로

김인화 ( In Hwa Kim ) 한국기초조형학회 2007 기초조형학연구 Vol.8 No.1

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.

연구논문 : 대량 맞춤 생산을 위한 공군 동약정복 바지 패턴 제도법 및 자동 제도 프로그램 개발

김인화 ( In Hwa Kim ),남윤자 ( Yun Ja Nam ),김성민 ( Sung Min Kim ) 한국의류산업학회 2013 한국의류산업학회지 Vol.15 No.2

This study is conducted to improve the fitness of Air Force winter service uniforms pants through the development of a pants pattern drafting method and automatic pattern drafting program for mass customization. The initial study pattern drafting method is formed through an analyses of 4 kinds of conventional pants pattern drafting methods for education and 3 kinds of conventional pants patterns of Air Force apparels. The initial study pattern drafting method is converted into the final study pattern drafting method after twice conducting a wearing test. To verify the final study pants pattern, a motion adaptability evaluation, an ease amount evaluation and an appearance evaluation are conducted. The results of the final study patterns were better than conventional winter service uniforms in the motion adaptability evaluation and the appearance evaluation. However, the results show similar values between the final study patterns and conventional winter service uniform patterns in the ease amount evaluation. An automatic pattern drafting program was developed based on the final study pattern drafting method. The program allowed the achievement of customized pants patterns through the placement of customer body sizes into the size input window. It also provided two kinds of ease amount and two kinds of waist belt level options.

남성 정장 재킷의 대량맞춤생산을 위한 체형 분류 방법

김인화(In Hwa Kim) 충북대학교 생활과학연구소 2023 생활과학연구논총 Vol.27 No.1

Background/Objectives: The purpose of present study is to develop a new body shape classification method, that can be used for the mass customization of men’s formal jackets, using variables measured on the men’s flattened body surfaces. Methods: Male participants in their 20s-50s were extracted from the 5th Size Korea database. The body surfaces were flattened into three-panels according to the conventional structure of men’s formal jackets. Variables were measured on the flattened panels, and those were inputted into the PCA. K-means clustering was conducted to categorize the flattened figure types. A logistic regression model was established to predict the body surface types. Results: 152 individuals were extracted for the body surface flattening. The 3D meshes were formed on the body surfaces, and those were flattened using distortion minimizing algorithm. Seventeen angles and two size differences were measured on the flattened figures, and five factors were extracted by the PCA. Five flattened figure types were extracted through k-means clustering: “normal”, “sway-back”, “bend-forward” “lean-back-b” and “lean-back-I”. The correspondence between the logistic regression model and K-means clustering was 90.79%. Conclusion/Implications: The classification method developed in the present study enable the quick and convenient decision of apparel customer's body shape type. It is optimized for mass customization of men's jackets because the variables were measured by converting the body surface into a jacket pattern structure.

의복 여유량 산출을 통한 남성복 재킷 패턴 제도 공식의 정확성 검증

김인화(In Hwa Kim) 충북대학교 생활과학연구소 2023 생활과학연구논총 Vol.27 No.2

Background/Objectives: The purpose of present study is to verify the size prediction accuracy of pattern drafting formulas through the trend line drawing for anthropometric data and ease allowances calculation. Methods: Pattern drafting formulas were investigated from 6 men's jacket textbooks. A scatter plot with the y-axis as the predictor variable and the x-axis as the input variable in each formula was created using Size Korea data. A trend line was drawn on the scatter plot to observe the change in ease allowance, and to determine the formula that showed the most accurate slope. Correlation analysis and regression analysis were conducted to derive the pattern drafting formulas supplementing problems of analyzed formulas. Results: For ‘armscye depth’, method A was confirmed to be most suitable, and a drafting formula using both chest circumference and height was recommended. For 'waist back length', method E showed the best results, and the explanatory power was the highest when the total length was used. For ‘side waist to hip length’, it was recommended to use direct measurements. For ‘back neck width/2’, it was found that using the neck circumference was appropriate. The ease allowance on ‘armscye width’ was excessively reduced according to the increase of chest circumference since the flatness of the human body was not reflected in the drafting formulas. To remedy this problem, it was recommended to use both bi-shoulder length and back neck to ground length for ‘front width’, and use only bi-shoulder length for ‘back width’. Conclusion/Implications: Since the analyzed men's jacket pattern drafting textbooks did not reflect the actual change of Korean men's body size, a correction of drafting formulas using Size Korea data is needed.

업종별 메뉴의 색채 분석에 관한 연구

김인화(Kim In Hwa),한경수(Han Kyung Soo) 한국디자인학회 2007 디자인학연구 Vol.20 No.4