글로벌 게임시장의 성장에 따라 국내 게임이용자도 손쉽게 다양한 국가에서 접할 수 있게 되 었다. 그리고 이러한 글로벌 경쟁 속에서 현실의 다양한 문화 창의적으로 반영한 게임이 점증 하고 있다. 대표적인 것이 중국의 호요버스가 개발한 해제 월드 형<원심>으로, 해당 콘텐츠는 캐릭터와 공간디자인에 다양한 국가의 문 것이 특징이다. 이때 의상디자인은 캐릭터의 성격과 매력을 효과적으로 이국적인 특색을 드러내는 기호라는 점에서 특히 중요하다. 이에 이 글은 먼저 캐릭터 의상과 의상 기호에 관한 검토하고, <원심>의 문화 활용 전략을 간단히 살펴보았 다. 이후 퍼스의 기호학을 활용해 중국의 문화적 특색을 반<원신> 캐릭터 ‘운근’을 분석하였다. 분석 결과, <원신>의 캐릭터 디자인전략은 중국의 풍부한 문화적 문맥을 중심 코드를 적극적으 로 빌리는 한편, 캐릭터 성을 부각하는 방향으로 의상 구성요소를 변형 시 나타났다. 이후 분 석 결과를 바탕으로 차후 연구를 위한 발전 방향을 제시하였다..

본 연구는 애니메이션 <만약...헬라가 텐 링즈를 발견한다면?>을 사례 로 의상 기호의 의미와 의복 문화의 이데올로기가 내러티브에 미치는 영 향을 분석함으로써 기호가 애니메이션 서사에 미치는 지도적 역할을 탐 구하고자 하였다. 연구는 다양한 문화적 환경에서 의상의 색상, 스타일, 소재가 갖는 부가적 의미와 의상 기호가 갖는 이데올로기를 롤랑 바르트 의 기호학을 통해 분석하고, 애니메이션에서 의상 기호의 서사적 역할과 애니메이션의 주제적 아이디어 전달에 대해 연구하였다. 연구 결과에서 는 애니메이션 작가들은 의상 기호를 활용하여 시각적 서사적 도움을 주 고 있으며, 기호의 통합을 통해 작가가 표현하고자 하는 주제적 아이디 어를 설명하고, 관객이 애니메이션 속 플롯의 전개와 등장인물의 감정 변화를 이해하고 느낄 수 있도록 돕고 있다. 이 연구의 결론은 기호학이 애니메이션 서사와 통문화적 기호 사용에 대한 이야기를 전달하는 데 도 움이 되는 아이디어를 제공하고, 더 나은 애니메이션 작품 창작에 학술 적 지원을 제공한다. 그러나 기호를 의상 층면에만 한정함으로써 애니메 이션 전체의 시각적 의미 전달에 대한 지침으로서 많은 한계가 있다.

The aim of this study was to prepare rice straw silage using cabbage by-product and persimmon peel which are agricultural by-products produced during the same season in Korea. The treatments comprised a commercial corn silage as the control and four rice straw silages (P15-1, P15-2, P30-1, and P30-2) with different levels of persimmon peel supplementation (15%, 30%) and ensiled periods (1 or 2 months). The cabbage by-products were used to adjust silage moisture (approximately 65%). The quality of the experimental silages was evaluated based on organic acid content, palatability to three Holstein dairy cows, and manufacturing cost. In the corn silage, all chemical compositions, except total digestible nutrients and levels of lactic and butyric acids, were significantly (p<0.05) higher than those of the rice straw silages. However, considering the quality analysis using Flieg's score, the rice straw silage supplemented with 30% persimmon peel ensiled for 2 months (P30-2) was estimated as second grade to corn silage, and was relatively better in palatability to dairy cows than the other rice straw silages, which were considered third grade. The manufacturing cost of rice straw silages using cabbage by-product and persimmon peel compared to that of corn silage was reduced by 28%. Consequently, to prepare rice straw silage adjusted to 65% moisture using only cabbage by-products without inoculant, 30% of persimmon peel, 10% of ground corn, and 2% of molasses as a sugar source should be ensiled for at least 2 months.

본 연구는 영화 <헤어질 결심>을 중심으로 영화 속 색상의 상징적 의 미와 감독의 제작 스타일을 탐구하여 영화 속에서 색상이 얼마나 중요한 지를 이해하고, 감독이 색상을 통해 주제를 어떻게 전달하는지를 보여주 고자 한다. 본 연구는 움베르토 에코 기호학을 바탕으로 색상의 보편적 인 상징성과 결합하여 ‘표현-내용-해석체’의 삼원론적 기호 관계를 분석 방법으로 사용하고, 추측 방법을 통해 색상 기호 의미의 생산 과정을 설 명하고 영화 속 색상의 다양한 표현 방식이 상징하는 의미를 심도 있게 발굴하였다. 또한, ‘기호 활동’의 반복 이론을 통해 서로 다른 색상의 반 복적인 등장을 분석하여 색상과 영화 주제와의 연관성을 설명하였다. 본 연구를 통해 박찬욱 감독이 독창적인 색상 활용을 영화의 디테일한 부분 과 잘 접목시켜 영화 표현 형식의 다양화와 주제 강화를 실현하고, 관객 의 감성적 참여를 높인다는 것을 알 수 있다. 색상은 긴장감이 넘치는 분위기를 조성할 뿐만 아니라 인물에게 신비한 매력을 부여해 전반적인 스토리에 예술적 요소를 더한다. 본 연구는 영화 속 색상 활용에 따른 기호학 분석에 새로운 아이디어와 방법을 제시하고, 영화 제작에 이론적 인 참고 자료를 제공하고자 한다. 향후 연구에서는 더 많은 기호학 이론 을 활용해 연구 범위를 확대하고, 영화 색상 활용에 대한 인식을 풍부하 게 하여 영화 예술 발전을 더욱 촉진할 수 있을 것이다.

This study was conducted to select representative agricultural products (4 types of fruits and 4 types of wild vegetables) in Chungju, define their sensual characteristics, derive suitable flavour-pairing and recipes for each ingredient, and use them as a cornerstone in the development of menus. For the experiment, 10 experts were selected to choose 8 representative agricultural products in Chungju, and 18 menus were selected through a flavour-pairing survey. A consumer panel (a total of 413 people, 105 in their 20s, 103 in their 30s, 103 in their 40s, and 102 in their 50s) for evaluating the characteristics of consumer preferences was selected. After the flavour-pairing survey ‘sweet taste’, ‘light flavour’, ‘soft flavour’, ‘savoury flavour’, ‘familiar flavour’, ‘harmonious flavour’, ‘softness’, and ‘harmoniousness with food ingredients’ were determined as drivers of liking, on the other hand, ‘disturbance with food ingredients’ and ‘soybean fishy smell’ were determined as drivers of disliking. The degree of consumer preference and overall acceptance were found to be related to the consumers' familiarity, suggesting that if a menu should be developed using unfamiliar local agricultural products, it should be configured with familiar recipes and seasoning methods.

갑골문에서부터 발견되는 간지干支체계는 오랜 역사를 거치면서 인간의 운 명을 추론하는 기호적인 상징으로 사용되었다. 언어와 문자에 정신적인 힘이 담겨져 있다는 믿음과 그러한 힘이 인간의 실제적 삶에 영향을 준다는 상관적 인 사고를 통해, 간지로 표기된 사주팔자는 인간의 운명을 추론하는 풍부한 상 징으로서 해석되었다. 이러한 간지의 상징적 체계는 다분히 기호학적인 위상을 갖고 있으며, 퍼스나 소쉬르와 같은 기호학자들이 주장한 언어의 기호적 체계 와 매우 근접한 체계를 갖고 있다. 뿐만 아니라, 사주명리학의 몇몇 고전은 시 의 형태, 혹은 부라는 형태로 다분히 문학적인 특성을 갖고 있다. 뿐만 아니라, 근본적 세계관을 구성하는 주역은 해석의 관점에서 매우 기호학적이며 내용 적으로는 매우 문학적인 특성을 갖는다. 운명을 기호로 추론하는 대표적인 철 학서로서 주역은 이미 기호학적인 관점에서 박연규, 방인, 노양진 등에 의해 이미 연구된바 있다. 주역에 대한 기호학적인 관점은 곧, 사주명리학의 팔자체 계에 대한 기호학적 관점을 가능하게 하여, 사주명리학이 갖고 있는 기호학적 인 가치와 위상을 살펴볼 수 있게 한다. 이를 통해, 동양의 가장 오랜 전통적 철학이라고 할 수 있는 음양오행이론이 갖고 있는 다양한 상징과 의미를 통해 사주명리학의 새로운 인문학적 가능성을 살펴보고자 한다.

Clothing, as a signsystem, implies many different meanings according to different circumstances. Korean fashion designers’ designs also imply various meanings. Therefore, the purpose of this study is the exploration of Korean fashion designers’ design characteristics through Greimas’ Semiotic Square. As sublimity is the most representative characteristic of modern fashion design, this study discusses the in-depth aesthetic meaning innated in Korean fashion design through the semiotic square proposed by Greimas. To fulfill this goal, Korean fashion designers were sought after on the internet; consequently, four Korean designers became subjects for the analysis. Their collections were analyzed according to predefined criteria adopted and modified from previous studies. Sublimity characteristics were applied to Greimas’ and Floch’s semiotic squares for further interpretation. Results of the study indicate that sublimity, which is typically found in Korean fashion designs, varies depending on different points of view. In terms of culture, this study discovered a relationship of contrariety between sublimity and beauty. This finding opposes the theory of Greimas’ semiotic square, in which sublimity stands as a contradictory of the technician. According to the culture industry theory, suggested by Held, the technician is an implication of sublimity. Through a technician, sublimity may pose as a complementarity or implication of beauty. Finally, sublimity might substitute beauty as well; furthermore, it constitutes practical valorization in the semiotic square of Floch. Moreover, the artist present as a ludic valorization stands as a contradictory, while art, serving as a utopian valorization, enacts as a contrary.

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.

The purpose of this research was to examine the preferences of five traditional Korean drinks and analyze the factors affecting the preferences of children aged 7-12 in Korea, Vietnam, and China. The samples used in a sensory test were omija-cha, yuza-cha, sujeonggwa, sikhye and misutgaru. The test was performed to examine the overall, appearance (color), odor, taste and mouth-feeling and a sweetness intensity using 5 point hedonic scale (1=dislike extremely, 5=like extremely) and, check-all-that-apply (CATA) method was performed to determine preference and non-preferences factors. The preference of all samples except sujeonggwa showed significant differences in all items of the preferences (p<0.001). Almost items of the preference was rated more than 4 points in Chinese and Korea children. The sweetness intensity showed also significant differences in all items of the preferences except sujeonggwa (p<0.001), and evaluated as not sweetappropriate with the score between 2 and 3 points. Sweetness, color, mouth-feeling, familiar flavor and healthy feeling was selected for the factors affecting the preferences. In conclusion, the result of this study determine the preferences and the affecting factors for the traditional Korean drinks in children of Korea, Vietnam, and China.

This study investigated the physicochemical properties and acceptability of yellow layer cake prepared using various levels of wet-milled rice flour (RF). RF was used to substitute 0% (control group), 15% (RF-15 group), 30% (RF-30 group) and 45% (RF-45 group) of wheat flour (WF) to manufacture yellow layer cakes. The substitution of WF with RF showed no significant effect on the pH but decreased the specific gravity and viscosity of the batter. Baking loss rates ranged from 4.65% to 5.03%, showing no significant difference among samples. In the color measurement, the experimental groups showed higher redness (a) and yellowness (b) than the control group (p<0.05). The experimental groups showed lower gumminess and chewiness than the control group. According to the results of intensity measurement of sensory properties, the RF-30 and RF-45 groups showed stronger intensities for darkness, sweetness, moistness and softness than the control group. The acceptance test found that the RF-45 group had significantly higher or similar results for all acceptance attributes than the control group. These results indicate that RF addition as a replacement of WF at a ratio of 45% is optimal for producing yellow layer cakes.

The purpose of this study was to investigate the sensory properties and consumer preference of Korean menu for different cooking water. Mineral water (MW) and bottled water (BW) were used as cooking water. Sensory attributes were derived by qualitative evaluation, and preference tests were conducted using the duo-trio test and 9 point likert scale. Mechanic properties were also evaluated. For the sensory attribute, properties such as tough, greasy, glossy, salty were derived when cooked with MW. For consumer preference, overall taste, aftertaste, and degree of sticky of bap were significantly higher in MW than in BW (p<0.05). The preference for the rich flavor of sagol broth (p<0.05) was significantly higher in MW than in BW. Preference for taste and flavor of omija-hwachae was higher than BW (p<0.01). In the mechanical properties test, food material boiled with MW showed higher property for cohesiveness and gumminess (p<0.05). In conclusion, cooking water with high calcium and magnesium content has been evaluated to enhance the palatability of Korean menus such as bap and sagol broth, and thus it is considered that various Korean menus can be applied. This suggests that dietary calcium and magnesium intake can be increased by using cooking water with a high calcium and magnesium content.

The purpose of this study was to provide basic information on the development of nutrition education programs to improve the mealtime behavior of children with autism spectrum disorder (ASD) by investigating the mealtime behavior and food preferences of children with ASD through the perception of special education teachers. Surveys were given to 108 special education teachers in special education schools in Korea regarding the demographic characteristics, nutrition education support needs, mealtime behavior, and food preferences of children with ASD. Most of the special education teachers responded that nutrition education in special schools had not been conducted properly and nutrition education for ASD children is necessary. Mealtime behavior analysis classified the behavior into three clusters: cluster 1, ‘less problematic mealtime behavior’; cluster 2, ‘general feature of autism’; cluster 3, ‘difficulty in self-directed diet’. The age, eating habits, and food preferences were different according to each mealtime behavior cluster. Therefore, it will be necessary to develop a nutrition education program based on the characteristics of mealtime behavior.

This study attempts to analyze the social and cultural meanings of the ethnic groups to which different types of shamans belong in Siberia from the appearance characteristics in terms of clothing through Roland Barthes’s semiotic theory. The research method here is to analyze three types of shaman costume classified by Holmberg, which are bird-type, deer-type, and bear-type, through theoretical research and to investigate the analysis process of Roland Barthes’s semiotics theory. Roland Barthes’s approach to semiotics presents an analysis model that can explore the sociocultural meaning of the Siberian shaman costume. The research results are as follows. In the first type, to be closer to the god of the upperworld, shamans transform themselves into birds by decorating their costumes with the characteristic elements of birds such as feathers and wings. In the second type, the shamans’ costumes are made of deerskin, and the headdress is shown in the shape of antlers to make it easier to receive messages from the upperworld and run fast in the underworld. In the third type, the shaman’s costume is made of bearskin, the head is covered with bearskin, and the body is decorated with bear pendants. Through the power of the bear, the shaman is sent to the underworld to defeat evil gods and remove diseases. Shamans can show their particularity of being a demigod and non-binary gender through clothing. They use this to reflect their authority as a medium of communication between man and god.

This study investigated the possibility of reducing sodium and sugar intake in the Bulgogi bowl and yogurt, respectively, by utilizing food and non-food factors. Sodium and sugar replacers were the target food factors, and eating environment was the target non-food factor. The sodium content of Bulgogi bowls was reduced by 40%, and a flavor enhancer was applied to compensate for the reduced saltiness. Low calorie sweeteners, such as sucralose and stevia, were used to lower the sugar content of yogurt by 30%. Consumers were asked to evaluate the samples in one of the three eating environments: private booth evaluation, BOOTH; watching video clips during evaluation, VIDEO; conversation with friends during evaluation, FRIEND. The results showed that applying sodium or sugar replacers were effective in lowering sodium or sugar intake, respectively, without compromising the acceptance level of samples. Significant influences of the eating environment were observed on liking and perception of samples, but the influence patterns were not consistent between Bulgogi bowl and yogurt.

This study examined the eating habits and preferences of foods according to the age of children with autism spectrum disorders and identified the nutritional needs of parents to support their healthy eating habits and provide basic data for the development of educational programs. A survey of 100 parents of children with autism spectrum disorders was conducted on their children’s snack intake, food preferences, and parents’ nutrition education needs. As a result, there were four times more boys than girls, and the body mass index differed according to age (p<0.001). Most children ate snacks more than once a day, and parents found that they wanted to develop nutritious snacks that could replace high-protein, low-calorie meals with the minimal use of additives. For the food preference, there was a significant difference in grains and starches, vegetables/seafood and fruits, milk and dairy products (p<0.05), fats and sugars, and Korean fermented pastes (p<0.01) between the two age groups. Regarding whether nutrition education was required, many parents had a high demand for nutrition education (4.24±0.70), and the intention to participate was 3.62±1.09. The most important content to be dealt with in parent education was ‘Inducing a change in bad eating habits and behaviors’, which was the highest (63%), and mostly face-to-face education was preferred. In conclusion, young children require diet education, and older children need to focus on weight control and obesity.