본고는 인지언어학의 이론 중 하나인 영상도식과 그릇도식을 통해 한·중 차등 비 교문 속 비교결과인 중국어 ‘小’에 해당하는 한국어의 다양한 표현을 연구하고자 한 다. AI 허브라는 인공지능 학습용 병렬 데이터에서 한·중 차등 비교문의 용례들을 내려받고, 그 중 비교결과 중국어 ‘小’에 해당하는 한국어의 원형 표현인 ‘작다’ 외의 확장 의미 표현을 정리하며 언어의 다의성을 역동성과 유연성으로 자연스럽게 설명 되는 영상도식으로 먼저 살펴보고자 한다. 또한 이러한 영상도식의 논리를 분리하여 생각할 수 없는 그릇도식을 통해 중국어 ‘小’와 한국어 원형의미인 ‘작다’ 외의 확장 의미 표현 들을 도식화로 살펴봄으로써 한·중 차등 비교문의 의미관계를 좀더 자세히 고찰하고자 한다.

돌그릇 제품은 특성상 강도가 있으면서도 무겁고 취약하여 가공이 매우 어렵고, 작업환경의 열악, 작업 공간과 작업능률의 비효율성 등의 단점이 있다. 본 연구개발을 통해 각기 다른 2대의 가공기계에서 2공정에 의해 2명이 작업하던 돌솥 본체가공을 1인에 의해 1대의 기계에서 2공정의 작업을 거쳐 가공을 완료 할 수 있도록 하였으며, 작업공간의 효율적 배치와 작업자의 환경 및 안전을 고려한 자동 돌솥 본체 가공 전용 기계를 개발하였다.

The purpose of this study, where the subjects are people with the job related to cooking or are culinary expert, is to investigate factors that influence consumer's satisfaction on the tableware seen on broadcast, magazine, food service industry and/or other media. First, this study demonstrates three factors that influence on consumer's satisfaction : first factors of the shape, the color, the size of the tableware, second factors of the shape, the color, the quality of the food, third factors of the design, the color, and the quality of the tablecloth.Lastly, this study shows satisfaction that can be affected between the tableware and the food, between the food and the tablecloth, and between the tablecloth and the tableware.In conclusion, the primary factors that influence on consumer's satisfaction are the color of the food, tableware, and tablecloth, that reflects that visual role plays an important role in the food service industry. From now on. more study that will go into details is expected.

Clean plate education program was applied to change students' perception on food waste in the dormitory cafeteria of T campus G university that is located in Tongyeong, in which 408 students joined the program. From survey and food waste monitoring, it was found that clean plate education program was effective to change students' perception as well as action. Half students (50.5%) answered that their eating habit changed, and among them 30.1 % students left a little food on the plate and 13.1% students left no food behind. Many students become aware of the seriousness of food waste issue (84.5%), and 44.2% students were trying to reduce leftover. Food waste generation in cafeteria was 341.9, 576.1, 344.3g/capita/day in 2005, 2007 and 2008, respectively. And this shows that food waste generations were much less than national average data except 2007. Therefore we could conclude that clean plate education program was satisfactory to change students' perception on food and to change their action, and it could be an excellent new approach to resolve a social issue caused by food waste. In order to reduce food waste generation at dormitory cafeteria, food taste and diet should be improved and students' eating habits also should be changed. For this, a practical program like clean plate education should be organized.