Table Settings Research Articles

1800년대 반가의 혼행 음식 및 관련 공예품 연구

The purpose of this study was to comprehensively examine 『Jeungbosalyepyeonlam』, which recorded the wedding procession of noble families in the 1800s, and 『Bongjeobyolam』, which recorded wedding food, and reconstruct food table setting and related crafts to identify cultural characteristics. The main results are as follows. First, the table setting for elderly guests accompanying the groom or the bride contained consideration to relieve fatigue and aid digestion. Second, the big table for the groom or the bride was sent to the in-laws' house, honoring the cooking skills and happiness of both families and indwelling the wisdom of learning each other's food customs and tastes. Third, the table settings for dinner and late-night snack on the first day of the bride and groom symbolized their harmony. Fourth, the bride's family promoted the groom's health by selecting good ingredients for an early breakfast, lunch or snack, and dinner table setting. Fifth, plum blossom tea placed on the groom's tea table could be the subject of an elegant conversation at the first meeting with the bride's relatives. Each of these table settings was also a cultural outcome in which crafts such as tableware, soban, oiled paper cover, and bojagi were harmonized. In conclusion, the table setting for the wedding procession of noble families in the 1800s has significance that can be used as a prototype of cultural content that connects the wedding ceremony, food, and crafts complexly.

Full subcostal subxiphoid robotic-assisted radical thymectomy: preclinical cadaveric study for optimizing patient positioning, table settings, and port configuration.

Robotic subxiphoid transthoracic thymectomy showed several surgical advantages. Nevertheless, the intercostal insertion of trocars may lead to nerve injury with enhanced post-operative pain. Moreover, the dissection of peri-diaphragmatic mediastinal fat may result challenging, in particular on left side, where the presence of the heart precludes the optimal visualization. We describe a preclinical cadaveric study of a novel full subcostal robotic-assisted technique to overcome these limitations. A total subcostal robotic-assisted radical thymectomy was evaluated on a cadaver model using the da Vinci Xi system. The exploratory procedure was divided in two steps: (a) dissection of the thymus gland, except the left mediastinal epi-diaphragmatic fat pad; (b) dissection of the left diaphragmatic mediastinal fat pad avoiding heart compression while perfectly visualizing the left phrenic nerve. Five different setups were explored based on camera and trocars insertions, patient's positioning and table's settings. Both the tasks were accomplished using the novel technique. The subxiphoid insertion of the camera and the position of two robotic arms about 8cm distally on the subcostal made the most part of mediastinal dissection straightforward. Left peri-diaphragmatic fat pad can be better visualized and dissected positioning the camera in the left subcostal port shifting the instruments on the right side. This may permit a better control of the left phrenic nerve reducing heart compression. Full subcostal robotic-assisted thymectomy resulted feasible in cadaveric model. Clinical trial should be performed to confirm the translational use of this novel technique and the speculated advantages in living model.

THEORETICAL EXPLORATION OF THE CAFE'S PROXEMICS AS A TRANSITIONAL EDUCATIONAL SPACE

This paper was a theoretical exploration of proxemic discourse and the experience of cafe space as a transitional educational space. It was based on the development of a paradigm in the 21st century that has targeted the cafe sector and provided the potential to be converted into an alternative educational space, especially for the millennial generation, called students. This study theoretically explored based on the phenomena seen at Yoman Cafe in Surabaya, Indonesia, which often became an alternative learning place for students at Universitas Negeri Surabaya. The research was conducted through participatory observations during March 2021, and it was analyzed by carrying out theoretical exploration of proxemics, spatial experiences, and alternative spaces. The results showed that the cafe currently had a dual role which was known as hybrid. Apart from being a cafe with the traditional definition of being a place to eat, the current cafe also had a role as an alternative space. This was based on the achievement of several aspects to create a sense of comfort as a transitional educational space, namely table settings that provided private space for visitors, comfortable and comprehensive furniture, selection of materials, ambiance entertainment, lighting and acoustics, colors, and use of aesthetic elements.

“A Performance for the Service of a Table”: New Light on Eighteenth-Century Dining

Eighteenth-century cookbooks from the Anne Willan and Mark Cherniavsky Gastronomy Collection at the Getty Research Institute and the gastronomy collection bequeathed to the Warburg Institute by Elizabeth David provide evidence for the influence of Huguenot immigrants on gastronomy in elite European circles. Recipes and ingredients influenced the forms of new vessels: the terrine for serving soup, the surtout in the table center for dessert fruits. During the 1730s, cookery writers Charles Carter and Vincent La Chapelle illustrated table settings enhanced by light from silver candlesticks for evening dining that resemble branch lights on candelabra made by goldsmith Paul de Lamerie in London for Britain’s first prime minister, Sir Robert Walpole, and single candlesticks for Huguenot banker Peter Le Heup. Both sets were personalized with the patrons’ coats of arms. La Chapelle’s illustrations of the terrine and surtout set standards for similar vessels designed and supplied by other contemporary goldsmiths, including Nicholas Sprimont.

The Archaeology of Morris Cohen: A Jewish Farmer’s Victory over a Groundhog in Nineteenth-Century Green Brook, New Jersey

Excavations at the Vermeule-Mundy House uncovered a rich artifact deposit dating to the mid-1860s. The artifacts can be associated with Morris Cohen, an early Jewish farmer to settle in rural New Jersey, where he raised a family, a range of animals, and grains, and produced a large amount of butter. In an effort to deter a groundhog from burrowing under their porch, the Cohens placed hundreds of ceramic, glass, and iron objects into the burrow. These artifacts provide information about their table settings and agricultural production, and they may provide details about Cohen’s socioeconomic status as well as his Jewish ethnicity through the use of multiple ceramic and glass sets as well as a preference for olive oil.

A Seat at the Table

A Seat at the Table

児童の和食の配膳に関する知識、態度、行動の変化~和食に関する食育実践の事例~

児童の和食の配膳に関する知識、態度、行動の変化~和食に関する食育実践の事例~

The impact of image processing algorithms on digital radiography of patients with metalic hip implants

ObjectiveTo investigate the impact of image processing algorithms on image quality of digital radiographs. This study was motivated from a case of a patient with metallic hip implant, where the anatomy around the implant was misrepresented, due to failure of the processing algorithm. Materials & methodsA quality control phantom was imaged using a digital radiographic unit and the standard examination protocol for Pelvis anteroposterior (AP) projection. The original image was reprocessed with all available selections of Diamond View, which is a processing algorithm for optimizing image quality of different anatomic regions. The same procedure was repeated for two other examination protocols, Femur AP and Hip AP, which differ in terms of harmonization kernel and gain, and look up table settings. The whole procedure was repeated with a Pb strip, 2 cm wide and 3 mm thick, positioned close to the right phantom edge, in order to simulate a metallic hip implant.Using ImageJ a number of regions of interest (ROIs) were positioned on the phantom images and the impact of processing parameters on certain image characteristics and image quality indices was evaluated. ResultsProcessing parameters have a strong impact on image characteristics, but in terms of image quality, differences between images with and without the implant are small. Exception is the regions in the vicinity of the implant, where larger differences, that could affect diagnosis, were observed. ConclusionIn case of doubt, additional processing with settings which minimize the risk of anatomic misrepresentation should be used.

THE ARCHAEOLOGY OF SERIOUS GAMES: PLAY AND PRAGMATISM IN VICTORIAN-ERA DINING

This study expands on Ortner's practice-based theory of “serious games” by interpreting artifacts through a continuum of intention: pragmatism and play. Decisions and actions are defined as pragmatic according to their desired outcome, while play, in contrast, is an attitude or disposition toward the action itself. Both pragmatism and play are examined in this study of dining-related material culture (ceramic tablewares) from a nineteenth-century Chinatown. The research reveals that Chinatown residents varied considerably in their approach to dining, some using the full complement of British- and American-produced earthenwares associated with Victorian-era genteel dining, whereas others primarily used porcelain vessels congruent with dining conventions in southern China. Other households blended the two types of ceramics, typically using Chinese porcelain vessels for individual table settings and British- and American-produced earthenwares for serving vessels. Chinese porcelains were typically purchased in matched sets; in contrast, British and American earthenwares were acquired piece by piece, contributing aesthetic variety to Chinatown table settings. Together, these findings indicate that most Chinatown households were establishing their own “house rules” that redefined dining through new practices. The continuum of intention represented by pragmatism and play affords an integrated methodology for bridging functional/economic and cultural/symbolic interpretive frameworks in archaeology.

Research on Joseon royal birthday cuisine memos

This article is part of a series of research that aims to shed light on Korean cuisine, particularly the characteristics and cultural significance of royal cuisine from the Joseon Dynasty, which boasts close to 600 years of history. During the end of the Joseon Dynasty and the Korean Empire, a number of memos on royal cuisine were written that still remain to this day. Among these, the royal birthday cuisine memos, which outline the table setting for birthday celebrations, were selected for this research. This study analyzed the table settings described in the memos pertaining to King Gojong, King Sunjong, Yi Un, and Honorable Princess Consort of the Eom clan. The “sinhaechilwolsimnyukileokmansyetanilnatgeotsangbalgi” memo was chosen as the basis for a modern recreation of the dishes described. This memo describes the table setting for the natgeotsang (lunch) that was served to King Gojong on his 60th birthday on July 16, 1911. Accordingly, this research examined the food described in the 20 birthday cuisine memos that remain intact and attempted to recreate a modern version of the food described in the table setting for King Gojong's 60th birthday. This study produced the following findings. The foods most commonly eaten on royal birthdays were noodles and dumplings. Noodles consisted of both warm and cold noodle dishes. Side dishes consisted a variety of foods including soup, steamed dishes, pancakes, slices of boiled meat, skewers, fried dishes, sashimi, poached eggs, green-lentil jelly, and jeolyuk, many of which are still eaten in Korea today. The seasonings used were honey, red pepper paste, and mustard. The most striking finding was the overwhelming number and wide range of rice cakes and traditional sweets, which demonstrates that such foods were highly developed and viewed as very important in the royal palace. There were nine types of steamed rice cakes, four types of joak, three times of danja, sweet rice with nuts and jujubes, and eight other types of cakes. Ten types of traditional Korean sweets were served, including oil and honey pastries (7 types), yeonsagwa (7 types), gangjeong (7 types), gamsagwa, mija, tea confectionary (8 types), stewed fruits, fruits preserved in honey, dang, and gwapyeon. It is said that Korea had a less developed dessert culture compared with other countries around the world, but analysis of the memos shows that this is not the case and that many types of rice cakes and traditional sweets similar to western-style cakes existed in Korea during this period. The nonalcoholic beverages contained in the memos include hawthorn berry persimmon punch, saengnisuk, a honey beverage with rice cakes and fruit salad, and the list of fruit contains saengni, jeokni, grapes, seogwa, nectarines, johong, susi, deastringent persimmons, dried persimmons, citron, pomegranates, wild apples, apples, hawthorn berries, longan, lychee, oaegamja, saengnyul, dried shelled chestnuts, fresh daejo, and fruits in various colors (a total of 21). The authors believe that exploring royal cuisine culture from the Joseon Dynasty can serve to provide basic reference materials for further research on royal cuisine, ultimately spreading knowledge about Korean royal cuisine around the world and contributing to the globalization of Korean cuisine.

From Table to Grave: Examining Table Settings in Roman Britain from Funerary Evidence

From Table to Grave: Examining Table Settings in Roman Britain from Funerary Evidence

Impact of Innovation in the Food and Beverage Industry: Challenges and Opportunities

It is a well-known fact that the tourism business, which covers many sectors like housing, catering, transport, visitor attractions, entertainment, etc., may significantly contribute to the growth of the economy of any nation. Operations for serving food and beverages are advancing in both development and quality while also improving. Because most tourists spend money on food and beverages, the travel and hospitality sector depends on providing services of high quality. People today prefer novel food and beverage service methods that are also entertaining, alluring, and presentable. The physical environment, which includes the service staff, ambiance, table settings, and lighting, is also crucial in attracting visitors. A key factor in keeping customers happy and encouraging them to return to the restaurant is service quality. Numerous trends affect the sector of food and drinks, and these trends can make or break a restaurant business. The research topic focuses on recent advancements in the provision of food and beverage practices and the significance of the physical environment for any restaurateur.

Comparison of IHM and MIKE SHE Model Performance for Modeling Hydrologic Dynamics in Shallow Water Table Settings

Modeling hydrologic dynamics behavior in shallow water table settings provides unique challenges for integrated hydrologic models. The Integrated Hydrologic Model (IHM), a comprehensive distributed‐parameter model, was developed based on deterministic and physically based soil and vegetative properties. In the paper, the IHM was compared with the popular MIKE SHE model in the study of a shallow water table site in west‐central Florida. The theoretical basis and integration pathways of IHM are discussed. The models were compared in terms of their performance in predicting streamflow and water table depth. Performance was evaluated using the coefficient of determination (R2) and the Nash–Sutcliffe efficiency (Ens). The P factor and R factor were used as uncertainty statistics, comparing observed data with the 95% prediction band. Both models performed reasonably well and reliably in predicting monthly water table depth and streamflow, with acceptable R2 values (0.49–0.86) and Ens values (0.41–0.78) over a 3‐yr period. Overall, MIKE SHE was the more robust model, producing slightly better streamflow predictions than IHM. However, there was no major difference in the ability of the models to predict depth of the water table, using existing parameter sets. The generalized likelihood uncertainty estimation (GLUE) was used to quantify parameter sensitivity and the uncertainty of predictions made by the IHM and MIKE SHE models. A sensitivity analysis (SA) was conducted in the form of Sobol's method with first‐ and second‐order sensitivity indices, based on the Ens values for the two models. Pair‐wise correlations between parameters as well as uncertainties associated with equifinality in model parameter estimation were also explored. It is concluded that both models performed adequately after calibration, and parameter identification in both was subject to considerable uncertainties.

Influences of table setting and eating location on food acceptance and intake

This study aimed to determine whether there is an interaction between “small” (i.e., table setting) and “large” (i.e., eating location) scales of the eating environments in affecting food acceptance and consumption. An identical roast chicken was presented at three table-setting conditions: plastic tray (PT), home-style table (HT), and gourmet table (GT) settings both in sensory testing booths and realistic contexts (e.g., classroom for PT, home-style dining room for HT, and restaurant for GT). Participants favored the appearance of food served at a gourmet table setting located in a restaurant setting significantly more than in a sensory testing booth. The participants were more willing to eat the food served using a gourmet table setting in the restaurant setting than in the sensory testing booth, leading to a significant increase in their food consumption. In addition, participants consumed food more slowly and perceived themselves to be less hungry when they ate in realistic contexts rather than in sensory testing booths. In conclusion, our findings demonstrated that food acceptance and intake can vary according to whether the small (table setting) and large (eating location) scales of the eating environments are well-matched or not.

A Nice Piece of Cake and a Kibitz

ABSTRACTThis article examines a weekly Sabbath tea that takes place at a Jewish retirement home in Toronto, Canada. Unable to comfortably entertain more than one person in their apartment, women in the complex reconstruct earlier patterns of home visiting in the communal “Fireside Lounge.” Through their performance, the women take ownership of the public home-space while they act out what it means to be a Jewish woman at “home.” At the same time, they must adapt their own notions of tea and hospitality to suit the institutional ideal, thus attempting to create a heimish (“homey,” unpretentious) “private” gathering in an otherwise institutionalized “public” environment. Certain compromises must be made, such as using disposable table settings (kosher) instead of the patterned china they have in their apartments. While paper plates and Styrofoam cups appear to be drastically different from the cups and saucers they have upstairs, in fact, the material objects are secondary; instead, what counts is the notion of home and the spirit of hospitality with which the offerings are made.

외식 상차림의 게슈탈트 시지각 법칙에 따른 분류

This study analyzed restaurant table settings with Gestalt's law of visual perception to obtain basic data for future marketing strategies. The research uses methods that involve applying images of restaurant table settings to Gestalt's law of visual perception, doing content analysis, and conducting a frequency analysis as well as a Chi-square test for classification analysis by visual perception. Results show a significant difference in the laws of visual perception, especially in the laws of nearness and closure, between table settings of different countries and backgrounds, such as Korean, Japanese, Chinese, Western cultures. In terms of the law of nearness, Chinese dishes were low, while other countries' dishes and Korean dishes showed high figures. In terms of the law of closure, Japanese dishes and western dishes had low values, while other countries' dishes and Korean dishes were high in their closure. Further studies on consumer awareness by visual perception classification need to be conducted.

한식의 기호학적 특성에 관한 연구

This study sought to identify unique semiotic codes of Korean cuisine, including table settings, service styles, service ware selection, cooking techniques, and the logic behind menu composition. This research also aimed to verify that yangnyomjang reflects the code of Korean food culture. One of key findings from this study was that hidden codes of Korean food were found in their daily set-up for bapsang (dining table), which was found to decodify polysemic characteristics with an emphasis on harmony. These semiotic codes were influenced by the yin and yang philosophy and impact dining activities in our daily lives. Korean bapsang, composed of bap (rice), guk (soup) and banchan (side dishes), helps every individual diner share the semiotic codes of Korean cuisine within the context of paradigm and syntagm. Yangnyomjang, a major component of the Korean menu, also represents a unique code of Korean cuisine in its structure, main ingredients, production, and usage. This study also mathematically verified that a synchronic table setting of Korean cuisine provides diners with more opportunities for potential flavor combinations, compared to the Western service setting.

한식상차림의 식기배치 분석

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

한식상차림의 색채분석 연구

The purpose of this study is to obtain basic materials to complement the 'time series table serving' by analyzing external color elements. We selected traditional Korean restaurants in two five-star hotels and two famous traditional Korean style restaurants and analyzed their colors and the coloration of the Korean table settings. The results are as follows. By using strong luminosity contrast, restaurant A made its customer focus on the food and used red as the principal point (highlighted) color. Desserts, which have small dimensions, were served in 'Buncheong' ware with 'bakji' method, which has strong contrast; this broke the color balance. The use of small patterned dishes with 'johwa' method would achieve color harmony. Restaurant B used a stronger color for the tables than the foods, making the point color inconspicuous. Lowering the brightness and saturation of the table color would be beneficial. In restaurant C, thick green napkins provided the point color, making the atmosphere of the restaurant dull and dark and interfering with the overall bright atmosphere of the restaurant. Using lower saturation, high luminosity, and yellowish colors would bring harmony to the overall atmosphere. In restaurant D, the point colors were divided into three groups; their diversification during the entire course of the meal made the flow of the meal more natural. However, the use of the violet color, which gives a cold feeling, in the middle of the meal courses broke the overall flow of warm color in the meal. Considering the already-present contrast between red and green, it would be better not to use the violet chrysanthemum in the course of the meal. As mentioned above, there are several issues in terms of the color arrangement, the usage of table pads, and the natural flow of colors. Those issues indicate the necessity for an overall plan for the banquet table set-up in terms of color.

음식점 남은 음식물 저감화 및 재사용 근절 관리 방안

본 연구에서는 음식점의 남은 음식물의 정의를 설정하고, 남은 음식물 저감화와 남은 음식물 재사용 근절을 위한 방안과 이러한 문제가 제대로 지켜지지 않는 원인에 대하여 관련 분야의 전문가 34인과 영업주 14인을 대상으로 면접조사 및 설문조사를 통해 남은 음식물 관리에 관한 정책적개선 방안을 제안하였다. 전문가들은 수저가 닿지 않았던 음식이라도 제공된 후 남은 음식은 재사용할 수 없다는 데 동의하였다. 즉, 수저가 닿은 김치를 포함한 모든 반찬류와 피클은 한번 제공된 후 버려야 한다. 단, 쌈채소, 고추 등의 야채류는 세척 소독 후 재사용 혹은 가열음식에 재사용하는 경우 허용된다고 응답하였다. 급식관리 전문가와 식품위생 전문가가 제공된 후 손대지 않은 채 남은 김치를 다시 재활용하거나 가열식품의 조리에 이용할 수 없다고 주로 응답한데 반해, 식품접객업 영업자들은 재활용 할 수 있다고 응답하여, 실제 음식점 영업 현장에서 김치류의 재활용 가능성이 높은 것으로 추정된다. 남은 음식 저감화가 이루어 지지 않는 원인과 남은 음식 재사용의 원인으로는 '한국적 식문화'와 '대국민 홍보부족'이 공통적인 원인으로 지적되었다. 또한 전문가들은 이 두 문제를 해결하기 위한 방안으로 '대국민 홍보'와 '소비자 및 영업 주 종사원 교육'을 통한 식생활 개선과 현장 음식문화 개선을 공통적으로 제안하였다. 과거에 음식문화 개선이 영업자 중심으로 이루어졌기 때문에 실제 소비자들의 관심과 협조를 유발하지 못한 점을 고려하면 대국민 홍보는 상당한 효과가 있을 것으로 기대된다. 소비자들이 음식물을 남기면 결국 소비자들에게도 피해가 발생된다는 점을 부각시킴으로써 소량배식 및 좋은 식단제 등을 통한 영업주측의 식문화 개선 정책 시도에 대한 소비자들의 오해와 불만을 완화시키는데 대국민 홍보가 긍정적인 영향을 미칠 것이다. 또한 전문가들은 보다 구체적인 남은 음식물 저감화 방안으로 '반찬선택제'와 '소량배식'을 꼽았으며, 남은 음식물 재사용 근절 방안으로는 '식당 내 남은 음식통 설치 의무화'를 통해 남은 음식이 식당 내로 재진입되는 것을 막을 수 있는 방안을 제안하였다. 이러한 방안들은 영업주와 종사원들의 실천의지를 전제로 식품접객업소 단위에서 적극적으로 적용할 수 있으므로 남은 음식물 관리를 위한 효과적인 방안이라 사료된다. '남은 음식 재사용 여부를 검증하는 과학적 기법 개발'은 남은 음식물의 재사용이 은밀히 이루어져 공개적인 지도와 개선이 어려운 점을 고려할 때 객관성과 과학적 근거를 토대로 한 가장 합리적이고 신속한 방안이다. 음식물에 혼입된 타액 효소의 검출을 위한 키트를 현장에 적용할 수 있다면 남은 음식물 재사용을 근절하는 가장 효과적인 해결책이 될 것으로 기대된다. 본 연구를 통해 제안된 남은 음식물 발생과 재사용 근절 방안들은 현재 한시적으로 운영되고 있는 남은 음식물 관련 정책의 향후 보완에 적용될 수 있을 것이다. This study was conducted to provide strategies for the reduction of plate waste and prevention of plate waste reuse in foodservice operations. To achieve these goals, we surveyed the entrepreneurs of foodservice operations, professionals in the field of foodservice management and food safety, and public officials working for food safety enforcement about their perceptions and strategies on plate waste management. The professionals' survey indicated that definition of plate waste needed to be clear for understanding. Also Korean food culture insisting on abundance and variety table settings, foodservice owners' demands for cost reduction, and foodservice workers' insufficient safety perceptions were indicated to bring forth the practice to reuse plate waste. The effective ways to control plate waste management were systematic educational supports for Korean food culture upgrade among consumers and improvements of safety perceptions among owners, as well as workers. Also small portion size was needed to reduce plate waste.