傳統甕器를 應用한 陶磁製 直火 調理容器 聞發에 關한 研究

• 발행기관: 한국조형디자인학회
• 저자명: 강성곤(Kang,Sung-Gon) 명재현(Myung,Jae-Hyun) 조성모(Jo,sung-Mo)
• 간행물 정보: 『조형디자인연구』한국공예논총 제3집 1권, 7~19쪽, 전체 13쪽
• 주제분류: 예술체육 > 미술
• 파일형태: PDF
• 발행일자: 2000.08.30

영문 초록

In korea dietary life culture is use to way of boiling or stewing most foods and generally we can say 'Tang (sort of korean soup)' food culture . For cooking 'Tang (sort of korean soup)' , we need various cooking vessels like pot, stewpan, etc. Traditionally, these cookin g wares have been made of cast iron, brass, metallic materals with ceramic materials of unglazed earthenware bowl and medicine clay pot. The stuffs of ceramic are more nature cooking vessels than others . Because ther are made of harmless clay and are of inorganic ingredient. But most of cooking wares are placed by broilers with compounded metals and they are generalized at home and restaurants. Especially, matal and bra ss manufactures ar e proved that they emit heavy metals and cadmiums when we cook some foods with them. So we recognize that only natural ceramic wares are good for our health. Therefore we can help people keep more healthy by using the healthful ceramic wares instead 이 compounded metal goods when we cook some food s at home and restaurant. But broilers which are prod uced and bought these days are imported mi xed mate ri als and it ca uses ex lravagance of forein currency so if we develop materials ourse lves, we can expect eco nom ic profit and effect of import substitute. If we develop the new des igned goods which is mixed earthenwares and modern wares in way of growing our traditional culture. They will be attracted as valuable goods and also be extended practical use of cook ing wares. In the study, we aim not for depending on import of ceramic materials but for developing and diffusing them by ourselves. And we will make the new wares of mixing the peculiar im age of korean tradition and modern sense to increase the ceramic necessaries of life and to produce the valuable goods.

목차

Ⅰ. 序論

Ⅱ. 本論

Ⅲ. 結論

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