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The Method of the Cultivation of Taste and the Possibility of the Edification of Personality & the Cultural Development Through It: The Approach to Analyzing the Examples of the Judgment of Negative Taste in Kant's Critique of Judgment(§§32-33) (취미 도야의 방식과 이를 통한 인성의 교화 및 문화발전의 가능성: 칸트의 『판단력비판』 §§32-33 부정적 취미판단의사례 분석을 중심으로)

  • Yang, Hee-Jin
    • Journal of Korean Philosophical Society
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    • no.117
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    • pp.139-167
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    • 2017
  • This essay attempts to reveal how taste spontaneously cultivates and why it is necessary for cultivating taste to edify our personality and to develop culture. It is a key of the solution of the problems that taste always reflects its judgment through pleasure. Because the grounds of the universal validity of the judgment of taste are found, whenever taste tests the validity of its own judgment, the so-called 'delight of discovery' makes taste cultivate itself. For having the moral personality, we need to practice spontaneously the morality of our own behaviour and for judging whether an artwork to represent the period is succeeded or not, we need to have a high insight to select the cultural heritage. But the autonomous thinking can delightfully be made a habit, judging the beauty of artworks. In the main body of this essay, it is determined from the three examples of the negative judgment of taste which Kant suggested in deduction. According to Kant, the negative judgment of taste means that the beautiful work is displeased, but what it asserts is that taste is cultivated. I formalize the methods of reflection of taste revealed in three negative judgments of taste into'resisting', 'indicating of error', 'self-retracting'.(Chapter 2) And from this, I emphasize the necessity to cultivate taste in the way that these methods of the cultivation of taste can affect building our personality by stimulating our reason to have interest in moral(Chapter 3) and in the way that taste directly judges the product of cultural succession.(Chapter 4) In the end of last chapter, I examine further essentially the method of the reflection of taste, to inquire into how to enable it.(Chapter 5) Especially, I try to illuminate its grounds through Schiller's concept of the "impulse of amusement(Spieltrib)", because his explanation helps us to understand the dynamics of taste's delight of discovery. Although the abilities of mind conflict with each other, taste has the characters that it reflects to encourage them for each other and that it is vitalized by its own activity. We, as it were, can pleasantly handle two tasks, because taste makes the impulse of amusement from conflictive impulses in mind. In conclusion, I state that we have to experience directly the impulse of amusement like creative artist, because it is maximized from creation.

A Study on Change of Fashion Taste of Korean Middle-Aged Men -Focused on Newspaper Media from the 1960s-1980s- (한국 중년 남성의 패션 취향 변화 연구 -1960~1980년대 신문 매체를 중심으로-)

  • Lee, Nahyun;Ha, Jisoo
    • Journal of the Korean Society of Clothing and Textiles
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    • v.42 no.1
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    • pp.26-39
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    • 2018
  • This study analyzed fashion taste changes for middle-aged men (40-50s) from the 1960s-1980s through newspapers evaluated as socially influential media. As a result, the fashion interest of middle-aged men in the 1960s was very low, and the formation and selection of fashion taste was mainly decided by the wife. However, as the interest in fashion and fashion gradually increased in the 1970s, the interest and taste of fashion in middle-aged men started to change. In the 1980s, social equality and women's advancement into society began, and initiated the appearance of a youthful-looking casual style and establishing an individual subjectivity about fashion taste. Based on this, the specificity of the change of fashion taste among Korean middle-aged men in the 1960s-1980s were as follows. First, the changes in the aesthetic sense of middle-aged men and the increase of fashion interest were due to changes in socio-cultural appearance standards. Second, there was an increase in the pursuit of individuality due to the weakening of fashion consciousness as a collective norm. Third, there were change in subjectivity about fashion taste and consumption.

The Effects of Taste Preferences on Nutrients Intake and the Degree of Dental Caries in Preschool Children (학령 전 아동의 맛 선호도가 영양소 섭취와 치아우식상태에 미치는 영향)

  • 은정화;김성미
    • Korean Journal of Community Nutrition
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    • v.8 no.5
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    • pp.631-641
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    • 2003
  • The purpose of this study was to investigate the effects of preschool children's taste preferences on their intake of nutrients and the degree of dental caries. The subjects were 126 preschool children (boys 62 and girls 64) in Daegu area. Their taste preferences and food intake were investigated and their teeth were also examined. The energy intake of boys (1550 kcal) were significantly higher than that of girls (1441 kcal). Daily dietary intakes of nutrients-except niacin and vitamin C-were higher than those of RDA. Vitamin B$_1$ intake of the group preferring a salty taste was significantly lower than that of the other group (p<0.05). Vitamin B$_2$ intake of the group preferring a salty taste was significantly higher than that of the other group (p<0.05). Vitamin C intake of the group preferring a hot taste was significantly higher than that of the other group (p<0.05). The group with a preference for sweet had more experiences of dental caries and more decayed teeth than the other group, but which is not significant. The experiences of dental caries were negatively correlated with protein intake (p<0.01). The decayed teeth were negatively correlated with energy and protein intakes (p<0.01). Our data suggested that taste preferences are associated with vitamins intake and the degree of dental caries in preschool children. It means the sweet preference increased the experiences of the dental caries.

Development of seasoned whangseoke-jeot with chitosan (키토산을 첨가한 양념 황석어젓 개발에 관한 연구)

  • 김숙희
    • Korean journal of food and cookery science
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    • v.18 no.1
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    • pp.34-42
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    • 2002
  • The purpose of this study was to develop a seasoned Hwangseoke-jeot(a kind of salted and fermented fish) with chitosan having less fishy smell and salty taste. In order to decrease the fishy smell and increase the palatable taste effectively, four types of seasoning were developed, in which minced ginger, garlic and onion were included. In order to improve the color and flavor of seasoned Hwangseoke-jeot, high-quality powdered hot red pepper was also added in all the seasonings. Seasoned Hwangseoke-jeot type 1 had the oil and roasted powder of sesame, which are known to decrease fishy smell and palatable taste, and was the basis of other seasoned Hwangseoke-jeot. Type 2 had the oil and roasted powder of perilla, which also were known to decrease fishy smell and to increase palatable taste effectively. Type 3 had roasted soybean powder and laver to increase savory and palatable taste. It was developed especially for old and young people who like savory taste. Type 4, containing citron syrup, was for the young and children. All the developed seasoned Hwangseoke-jeot samples had better red color and other sensory properies than the control (S-company's seasoned Hwangseoke-jeot), as tested by colorimetry and sensory evaluation. More than 1% (w/v) of chitosan gave an astringent taste to seasoning, so it is recommended not to exceed 1% (w/v) in the seasoning. The developed functional seasonings of jeot would be applicable to other kinds of jeot.

Evaluation of Taste in Kanjang Made with Barley Bran Using Multiple Regression Analysis (중회귀분석을 이용한 보리간장 맛의 평가)

  • Choi, Ung-Kyu;Park, June-Hong
    • Korean Journal of Food Science and Technology
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    • v.36 no.1
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    • pp.75-80
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    • 2004
  • This research was conducted to predict taste of barley kanjang using multiple regression analysis between taste components and sensory score. In the analysis of single correlation, the correlation coefficient of proline, alanine, Methionine, lysine, histidine, lavulinic acid, ${\alpha}$-ketogutaric acid was significant in 5% level. On the other hand, the taste of barley kanjang was not significantly effected by threonine, serine, cystein, phenylalanine, succinic acid, arabinose, xylose, and sucrose. It was impossible to measure taste of kanjang with barley bran to use simple correlation analysis. The 93% of barley kanjang taste was predicted using multiple regression analysis with taste components and sensory evaluation scores.

Effect of oral environment(salivary flow, taste recognition threshold) of adults over 40 years on oral health influence point(OHIP-14) (40대 이상 성인의 구강환경요인(타액분비량, 미각인지역치)이 구강건강영향지수(OHIP-14)에 미치는 영향)

  • Kim, Ji-Haw;Kim, Gi-Ug
    • Journal of Korean society of Dental Hygiene
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    • v.13 no.5
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    • pp.749-757
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    • 2013
  • Objectives : The aim of the study is to investigate the relationship between salivary flow, palate recognition threshold, DMFT index and oral health influence point (OHIP-14) of the adults over 40 years old. Methods : Salivary flow and taste recognition threshold were measured in 220 adults over 40 years old from three dental clinics in Daegu from January 3 to February 4, 2012. A total of 208 questionnaires were analyzed. Results : The adults recognized the sour taste in low concentration level when the salivary flow was faster. DMFT index was low in those who recognized sweet and sour taste that affected OHIP-14. Conclusions : Tooth decaying food must be restricted because of its high acidity in the past despite the individuals' taste recognition threshold was neglected. Before the diet control, it is necessary to measure the taste threshold of the individuals. Training for improving salivary flow is very important to prevent dental caries and to preserve good taste.

Taste education reduces food neophobia and increases willingness to try novel foods in school children

  • Park, Bo-Kyung;Cho, Mi-Sook
    • Nutrition Research and Practice
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    • v.10 no.2
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    • pp.221-228
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    • 2016
  • BACKGROUND/OBJECTIVES: This study measured the effects of a taste education program developed in Korea on food neophobia and willingness to try novel foods in school children. SUBJECTS/METHODS: One-hundred and twenty school children (aged 7-9 years) residing in Seoul participated in 12 sessions of a taste education program for 3 months. The Korean taste education program was adapted from "Les classes du gout" by J. Puisais and modified to suit a Korean education environment. The study subjected school children to pre- and post-programs on food neophobia and willingness to try novel foods (WTNF), in addition to children's food neophobia in their parents. A total of 101 survey data were analyzed using SPSS 18.0. RESULTS: Regarding the effects of taste education, scores of food neophobia significantly decreased (P < 0.01) in the posttest, mean (m) score ($4.10{\pm}1.19$) decreased compared to the pretest ($4.39{\pm}1.00$), and WTNF significantly increased (P < 0.001) in the pretest (m) score ($0.48{\pm}0.33$) compared to the pretest ($0.32{\pm}0.34$). This result indicates verification of the study hypothesis. CONCLUSIONS: Food neophobia scale (FNS), an index that measures personal food preference [1,2], showed a very weak correlation with behavioral willingness to taste novel foods (WTNF). Therefore, it is expected that the two scales measure different things. However, considering that the traits of food neophobia are not easily changed, the taste education program was administered in a remarkably effective manner.

The Factors Affecting Sweet Taste Sensitivity and Preference of the Korean Middle-Aged Females

  • Kim Ga-Hee;Hwang Jung-Hyun;Song Kyung-Hee;Kim Mee-Jung;Lee Hong-Mie
    • Journal of Community Nutrition
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    • v.8 no.2
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    • pp.107-113
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    • 2006
  • Sensory factors are important determinants of appetite and food choices but little is known about factors affecting taste acuity and preference of Koreans. Any factors causing deficits in sweet taste perception may lead to over consumption of simple sugar, which is related to several chronic diseases. This study was conducted to determine factors affecting sweet taste sensitivity and preference. Subjects were 30 government employees who were serving as school dietitians or in the area of public health while they were studying in the program for the qualification to become nutrition teachers. Sweet taste threshold and the optimally-preferred sweetness of omija jelly were determined by a sensory evaluation and general characteristics, health-related lifestyles, dietary habits and food preferences were determined using a self-administered questionnaire. For the subjects of this study, detection threshold concentration of sucrose solution was $0.184{\pm}0.06%$ and optimally-preferred sucrose concentration of omija jelly was $13.88{\pm}2.28%$ and there was no significant correlation between the sweet taste sensitivity and preference. Subjects who had higher(${\ge}4$ out of 10) physical or psychological stress and who had late getting-up time (after 7am) tended to have lower sweet taste threshold (higher sensitivity) than their counterpart. The sweet taste preference determined by optimally-preferred sucrose concentration of omija jelly tended to be lower in the subjects who eat slowly. Those who answered in the questionnaire to prefer sweet foods did have significantly higher optimally-preferred sucrose concentration of omija jelly. Further research is required to determine whether decreased sensitivity and increased preference for sweetness can increase the actual intake of simple sugar. (J Community Nutrition 8(2): 107 -113, 2006)

The Comparison between the Tastes of Food in "Naekyeong(內經)" and them in "Euhakibmun(醫學入門)", "Dongeuibogam(東醫寶鑑)" ("내경(內經)"과 "의학입문(醫學入門)", "동의보감(東醫寶鑑)" 에 나타난 식이(食餌)의 오미(五味) 비교)

  • Jo, Hak-Jun
    • Journal of Korean Medical classics
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    • v.23 no.6
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    • pp.27-44
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    • 2010
  • In order to setup the diet guideline of five grains, five meats, five fruits, and five vegetables for the diseases of five organs, I reviewed the their tastes by comparing "Naekyeong" with "Euhakibmun", "Dongeuibogam". 'Ma(麻)' in "Naekyeong" means not a hemp, a ramie or a jute, but a sesame(胡麻;참깨). 'Maik(麥)' in it means both a barley(大麥;보리) and a wheat(小麥;밀). 'Guak(藿)' in it means bean leaves(콩잎), leaves of a red-bean(팥잎) or brown seaweed(海藻;미역). 'Gyu(葵)' in "Euhakibmun Jangbujobun(臟腑條分)" is a miswritten word for 'Welsh onion' caused by similarity of shape of word. Food of a salty taste according to five elemental arrangement in "Naekyeong" is really salty according to "Euhakibmun" and "Dongeuibogam". But a barley(大麥) and a wheat(小麥) of sour taste are bitter, a chicken of sour taste or hot taste is sweet, nonglutinous millet of sour taste is sweet, an apricot of bitter taste is hot, a sesame seed of sweet taste is sour, a nonglutinous rice of hot taste is sweet, and a horsemeat of hot taste is bitter according to them. There are two ways to recommend the food for diseases of five organs. One way is to promote or control the Qi(氣) of five organs according to "Somun(素問)" and "Euhakibmun Jangbujobun", the other way is to build up the Yin(陰血) of five organs according to "Yungchu(靈樞) five tastes(五味)". The two different ways are not contradictory to each other, but complement on the view point of their substances(體) or actions(用).

A study of cusine taste and cooking method (음식의 맛과 조리방법에 대한 연구)

  • 이종호;장혁래
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.14 no.1
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    • pp.21-35
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    • 2003
  • Cooking can be defined as the means displaying good edible foods at the table by enhancing the basic characteristics of foods through cooking and through cookery processes such as steaming, boiling, broiling, poaching, braising, roasting, frying, etc. In order to attain this goal, we have to apprehend the precise definition for the basic cooking methods and the taste. Base on this notion, this study try to show how cooking methods affect the taste and to present various cooking methods available to the characteristics of foods. Finally we hope this study will help understand how cooking methods affect the taste by analysing vaguely defined our taste into the elements having an influence on our senses of the taste.

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