A Study on Arrangement of Colors of the Korean Traditional Food and Bowl

• 발행기관: 한국유통과학회
• 저자명: Sook-gyung Hyun Ji-yeon Kim Hyun-ju Jung
• 간행물 정보: 『KODISA ICBE (International Conference on Business and Economics)』2013 International Conference on Business and Economics (ICBE 2013), 421~422쪽, 전체 2쪽
• 주제분류: 경제경영 > 경제학
• 파일형태: PDF
• 발행일자: 2013.07.13

영문 초록

The objective of the paper is to investigate color and the arrangement of colors of korean traditional food including boiled rice and gruel and bowl. Phtographs have been collected by retrieving literature and internet sites and have been investigated by using Adobe Phtoshop CS5. As a result grains have their own color and boiled rice and gruel with colors of each type of grain has different arranement of colors of bowls.

목차

Abstract

1. Introduction

2. Purpose

3. Findings

4. Summary

References

키워드

krean traditional food boiled rice gruel bowl color arrangementof colors