지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2013.11
- 수록면
- 139 - 142 (4page)
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초록· 키워드
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As the development of society, consumers" attitude to the restaurants is gradually shifted to enjoyment. The characteristics of culture expression became more important in interior design. Thus, the objective of this research was to analyze the characteristics of Chinese local culture expression at Sichuan restaurants in Chengdu. As a case study, 12 Sichuan restaurants were selected by the list of "Chengdu Business Daily", "Chengdu restaurants TOP 100", and three websites related to Chengdu restaurants. As for the study method, we visited those restaurants in from January 25th to February 5th, 2013. The study results were as follows.
First, tradition 90-100% + modernity 0-10%: The sample which traditional elements were almost reproduced as they were and the local culture elements had a high percentage. Second, tradition 70-90% + modernity 10-30%: The samples which traditional elements were more and modification elements were fewer. The traditional elements which were most reproduced are applied in the gates, and the methodology of transforming tradition was applied to the furnitures, lights and doors. Third, tradition 40-60% + modernity 40-60%: The methodology of transforming tradition was applied to most spatial components. Local culture elements were applied to the ornaments in a few number. Fourth, tradition 10-30% + modernity 70-90%: In restaurants where traditional elements were expressed only in small number, and even most of them were mixed with contemporary. The local culture were usually expressed by the elements such as Jinsha Site, Sanxingdui, Sichuan Opera and panda.
First, tradition 90-100% + modernity 0-10%: The sample which traditional elements were almost reproduced as they were and the local culture elements had a high percentage. Second, tradition 70-90% + modernity 10-30%: The samples which traditional elements were more and modification elements were fewer. The traditional elements which were most reproduced are applied in the gates, and the methodology of transforming tradition was applied to the furnitures, lights and doors. Third, tradition 40-60% + modernity 40-60%: The methodology of transforming tradition was applied to most spatial components. Local culture elements were applied to the ornaments in a few number. Fourth, tradition 10-30% + modernity 70-90%: In restaurants where traditional elements were expressed only in small number, and even most of them were mixed with contemporary. The local culture were usually expressed by the elements such as Jinsha Site, Sanxingdui, Sichuan Opera and panda.
목차
Abstract
1. 서론
2. 이론적 고찰
3. 연구방법
4. 사천식 레스토랑 전통성표현특성 분석
5. 결론
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UCI(KEPA) : I410-ECN-0101-2014-610-002637171