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現代化되는 濟州 飮食을 위한 陶瓷食器 디자인硏究

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Author(s)
김현자
Publication Year
2014
URI
http://dcoll.jejunu.ac.kr/jsp/common/DcLoOrgPer.jsp?sItemId=000000006727
Abstract
The objective of this paper is to understand Jeju pottery
culture and kitchen utensils and identify the cultural meaning
of specific Jeju foods. This will be accomplished by exploring
Jeju's unique and diverse natural environment as well as
Jeju's past and present food culture characteristics. Based
on this research, the principal aim is to select contemporary
food and attempt to introduce newly designed pottery
tableware for it. Rapidly changing modern society requires
the new tableware design to accommodate a changing palate.
Although Jeju has a beautiful natural environment, in the old
days people had to struggle to survive in a tough
environment, and they did not have large amounts of time for preparing meals. So, they cooked with simple ingredients and
used recipes with limited seasonings, keeping the original
flavor of the ingredients as the focus. That has always been
a characteristic of Jeju food. However, since the Korean
War, the influx of people from mainland, industrialization, and
the breaking up of extended families in favor of a more
nuclear family structure have all influenced Jeju food, which
has been harmonized with tastes from outside of Jeju both
nationally and internationally.
Along with that, local food, slow food, and well-being
movements have modified traditional Jeju cuisine into new
trends of contemporary Jeju food. Modernization of the Jeju
food is varied; some of these dishes have already been
popularized. So creating tableware to accommodate these
dishes should be required.
For the purpose of showcasing the tableware designs, I
chose several contemporary Jeju food, such as sushi,
ddeok(Korean rice cake), salad with Jeju indigenous
vegetables, tri-colored buckwheat, bingddeok (a buckwheat
pancake rolled with boiled radish and seasoning), hijikiajeon
(Jeju seaweed pancake), Jeju pork sandwiches and Jeju pork
cutlets. This paper presents the tableware design for these
foods, which supports and harmonizes with contemporary
Jeju cuisine concepts in both a functional and artistic way.
This will provide an opportunity to relate the traditional Jeju
image and local foods with new ceramic tableware designs,
which have aesthetic shapes and colors , new image
structures, and a reasonable way of being produced. Also it
will give insight into how the pottery products can fulfill
various consumers'demands.
This paper describes an explorative tableware design project
for contemporary Jeju cuisine. It hopes to preserve the
identity of Jeju culture while leading the ongoing changes of
Jeju food towards a more meaningful connection to ceramics,
and to drive inspiration for new tableware ideas which will
have pragmatic and decorative purposes while also
contributing to the local gastronomic culture.
Alternative Title
A Study on Designing Ceramic Tableware for Jeju's Modernization of Food
Department
산업대학원 산업디자인학과
Awarded
2014. 8
Table Of Contents
Ⅰ. 서론 1
1. 연구 목적 1
2. 연구 내용 및 방법 3
Ⅱ. 이론적 배경 4
1. 우리나라의 식문화 4
2. 제주의 도예문화와 음식 용구 10
Ⅲ. 제주 음식의 문화적 의미 20
1. 제주의 지리적 환경 20
2. 제주의 역사 ․ 사회적 환경 22
3. 과거 제주 음식문화의 특징 23
4. 현대화되는 제주 음식의 특징 25
Ⅳ. 시작품 제작 과정 및 설명 28
1. 디자인 계획 28
2. 제작 과정 29
3. 시작품 설명 32
Ⅴ. 결론 48
참고문헌 50
Degree
Master
Publisher
제주대학교 산업대학원
Citation
김현자. (2014). 現代化되는 濟州 飮食을 위한 陶瓷食器 디자인硏究
Type
Dissertation
Appears in Collections:
Industrial Design > ETC
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