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The purpose of this study is to review the 20th century modern dancers' musician concepts based on the generality of art and thereby, discuss the ways to delvelop the dance art in the future. For this purpose, the viewpoints and conception of such outstanding modern dancers who provided for more revolutionary opportunities as Isadora Duncan, Mary Wigman and Merce Cunningham are analyzed to review their effects of the creativity of modern dance. The results of this study can be summarized as follows; 1. Isadora Duncan maxmized the scope of musical possiblity by combining the dance with the pure music. 2. Mary Wigman attempted to perform a music-free dance relying on the movements themselves. 3. Merce Cunningham created a dance of a new stage art by enhancing the dance music as an independent unity and keeping a close relationship with composers. The common efforts among these three dancers can be analyzed as follows' First, they pursued in common free movements. Second, their dances were all based on the generality or the essence of dance art. Third, their dances were all supported by the fundamental spirit of modern dance or the spirit of challenge. Based on such common efforts, however, each of the dancers succeeded in creating a dance art as a new mode of expression using different musical views and approaches. Based on the above findings, the researcher has put forwards the following suggestions to enhance the value of modern dance. 1. It is necessary to perform dances in a creative way based on physical expressions and artistic generality in consideration of the essential aspects of dance art. 2. People are required to be awakened of the artistic dimension and value of the dance music. 3. As a series of educational efforts to promote the art community of dance and music, more opportunities should be given to dancers for more practical music education and musicians for more practical dance education as well as mutual participation and exchanges. 4. Those dancers showing a musical talent should be recruited to be trained on dance music to work for the development of dance music. Lastly, it is wished that dance music would be activated so much that the numebr of its favorites can increase.
This study was performed to investigate the use of preprocessed foods, satisfaction on using them, and the plausibility to extend its use in 134 elementary school foodservices in Incheon by questionnaire from December 11th to 28th in 1999. The percentages of school foodservices to purchase and use preprocessed foods were 99.06% in seed, 97.64% in fishes and poultry, 87.74% in meats, 57.55% in eggs, 55.32% in fresh vegetables, 51.42% in dried vegetables and 34.90% in beans. Dietitians were satisfied with having used preprocessed foods, and the reduction in cooking time was listed as the biggest advantage which could be obtained by using preprocessed foods. However, dietitians showed relatively negative attitudes for the plausibility to expand use of preprocessed foods.