Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

This study investigated the correlation between consumer’s buying habits and food styling visual elements. Differentiated and original techniques were used to determine whether or not visual elements in tteok menus reflect the aesthetic needs of consumers without altering the nutrition of tteok. The targeted tteok cafes were in Jeonju Hanok Village, which is a tourist attraction in Korea. First, sub-factors of food styling visual elements applied to tteok café menus such as shape, size/volume, color, and texture all had significantly positive effects on customer satisfaction, proving that food styling visual effects applied to tteok café menus have significant effects on customer satisfaction. Second, sub-factors of food styling visual elements applied to tteok café menus all had significantly positive effects on buying habits. Third, customer satisfaction of menus had a significant effect on buying habits, as proven by previous studies. Fourth, the effects of customer satisfaction on the relationship between food styling visual factors applied to tteok café menus and buying habits were investigated.

본 연구는 TV화면에 입체감을 표현하여 소비자의 구매 욕구를 촉진하는 TV홈쇼핑 식공간 연출에서 표현되는 공간 깊이감이 표현되는 연출의 특성을 파악하기 위해 2005년 3월에서 2010년 11월까지 C*홈쇼핑에서 실제로 방영된 식기 판매 방송 중 6개 브랜드 식기 판매 방송의 실제 연출 이미지 자료를 분석하고, 신뢰도 분석, 요인 분석과 다중 회귀분석기법을 사용하여 설문 조사를 통해서 감성 형용사 이미지어를 분석하였다.TV화면이라는 평면에 입체를 표현되는 연출의 특징은 크기의 비교, 중첩, 사선배치와 원근법적 배치로 추출하여 분석하였고, 식기방송에 주로 사용되는 카메라 앵글의 종류를 버즈 아이 뷰, 하이 앵글, 아이 레벨 등으로 구분하여 적용하였다. 이 분석의 결과로 정리되는 것은 소비자 선호도가 높은 연출은 브랜드 식기의 주요인에 높은 상관도를 보인 이미지어를 인식하는 경우라는 것이다. 따라서 카메라 앵글과 특성에 의한 선호 연출의 방향 제시가 가능하며, 소비자가 선호하는 정량적 데이터 베이스를 이용하는 새로운 개념의 공간 연출 개념이 가능하다고 본다.

The purpose of this study was to observe street fashion, to determine preferred design of jean and to analyze preferred jean styling based on types of jean pants design, toward 20s to 30s women. We observed outfits of jean styles on the street using photography method and conducted a survey to 400 females to get information of consumers. Four hundred questionnaires were analyzed using SPSS. As a result of street research, the majority of people were wearing jean pants with T-shirts, sandal/high heel shoes and totes. The results of market research showed that preferred jean styles were significantly associated with age and marital status. Preferred color of jean pants was also significantly associated with age variable. Current popular jean style was a skinny style. We evaluated results of styling with different jean pants, creating five different images. There was a significant relationship between age/marital status and styling image in different jean styles. In a bootcut style, age variable was significantly associated with different styling images. Generally, most of people responded cute/casual image styling was the best for the bootcut style. In skinny pants, there was a significant association between a residence area and a styling image. Modern/chic image styling with skinny pants was the most favored one. In cropped jean pants, marital status was significantly associated with styling image created. We realized that we can create different images through a styling.

We are at the dawn of a new era in which the importance of robots will be evaluated on the basis of not only their functions but also their appearance. Therefore, those manufacturers who continue to develop robots that only offer convenience and do not keep up with the emerging trends might be weeded out from the robot market in the future. This study empirically tested and verified the ways in which the commercial value of wearable robots is enhanced when they are stylishly attired, using user and work environment analysis. For the purpose of this study, a styling development project for wearable robots was undertaken and applied to the actual development of these robots. Based on the results of the study, a new styling process for such robots was established. Those manufacturers who will realize the importance of styling of robots and develop robots using this process shall become the trendsetters in designing stylized robots and lead the robot industry in the future.