무용 상해 및 재발 예방을 위한 Kim's Body conditioning Program

김양근(Yang Keun Kim) 한국무용과학회 2009 한국무용과학회지 Vol.18 No.-

본 연구의 목적은 상해 경험이 있는 무용수가 Kim's body conditioning program 후 무용동작 수행 시 무용수의 신체 움직임 느낌을 통해 프로그램의 효과를 규명하고자 하였다. 본 연구의 목적에 따라 연구대상자들은 2007년 ADF(America Dance Festival)에 참석한 무용수들 중 Kim's body conditioning program 수업에 참석한 60명 중 6주간 수업에 결석하지 않은 31명을 대상으로 설문조사를 실시하였다. 연구 대상자들의 평균 연령은 22.06(±1.590)이며, 무용경력은 3년 미만이 54.8%로, 3년 이상이 38.7%이다. 조사 설문 내용은 무용전문가 3명과 의학전문가 1명, 설문조사 전문가 1명 등 5명으로 구성되어 설문조사 문항을 위해 협의, 의논하여 문항들을 선택하였으며, 자료 분석 방법으로는 기술통계의 빈도분석과 X2 분석 방법이 사용되었으며, 분석결과는 다음과 같다. 첫째, 전체적인 움직임에 대해 Kim's body conditioning program 수행 후 무용동작 수행 시 보다 편안함을 느낄 수 있으며, 원활하게 움직일 수 있다는 것으로 응답하였다. 둘째, 무용의 기본 동작에 대해 기본 브러쉬(brush) 동작, 그랑 바뜨망(grands battements) 동작, 데벨로뻬 (develope) 동작, 쁠리에 (plie) 동작, 아라베스크(arabesque) 동작에서 움직임 수행 시 편안함을 느꼈으며, 관련된 근육들에 움직임에서 원활하게 움직일 수 있었다고 응답하였다. 셋째, 무용수들의 Kim's body conditioning program 평가에서 이 프로그램은 전체적인 근력 및 하지의 유연성을 강화할 수 있다고 응답하였으며, 무용 동작 수행 시 움직임에 도움을 줄 수 있는 것으로 무용수들에게 도움이 된다고 응답하였다. 또한 이 프로그램이 무용수들뿐만 아니라 비전공자들에게도 필요한 프로그램이 될 수 있다고 응답하였다. 그러나 무용 표현 기술적인 측면에서는 높은 동의를 얻지 못했다. 이와 같은 결론을 통해 Kim's body conditioning program이 상해를 가진 무용수들에게 재활의 프로그램 중 하나로 제시될 수 있다. The purpose of this study was investigating about previously injured dancers' execution of movements and comfortableness after Kim's body conditioning program. 31 participants joined the six weeks of ADF of the year 2007 after undergoing Kim's body conditioning program. Contents of research were examined by three dance expertise, one medical doctor, and one research expertise. Frequency of descriptive statistics and X2 were used to analyze the collected data. The results were as follows. First, the 31 participants answered they were comfortable executing their movements and greater control over their muscle movements after Kim" body conditioning program. Second, they responded that they could comfortably execute their basic movements then previous to participating in Kim's body conditioning program and move their muscles more readily. Third, after undergoing Kim's body conditioning program, the participants answered Kim's body conditioning program can improve muscular power, become more flexibleness and help execution of movements. In addition, Kim's body conditioning program can help people who are not dance major. Kim's body conditioning program, however, cannot improve executing difficult dance movements. In conclusion, Kim's body conditioning program could be a rehabilitation program for previously injured dancers.

감균된 부재료를 사용한 김치의 숙성

박인경,구연수,김순동 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

김치 부재료에는 각종 미생물이 오염되어 있어 김치의 보존성에 많은 영향을 미치므로 본 실험에서는 90℃에서 10분간 끓여식힌 10%의 소금물에 절인 배추, pH 8.2로 조정한 물로 10분간 증자한 후 열풍건조한 고춧가루, 끓인 후 염도를 보정한 젓갈, 70% 알코올로 세척한 마늘과 생강을 사용하여 담근김치(감균처리 김치)의 보존성을 조사하였다. 김치는 10℃에서 20일간 숙성시키면서 이화학적 변화와 미생물수의 변화, 기계적 조직감 및 관능검사, 색상의 변화를 관찰하였다. 그 결과 pH와 산도를 볼때 대조구가 숙성 15일에 최적숙기였으며 감균처리김치는 숙성 20일에도 최적숙기의 pH와 산도를 유지하여 김치의 가식기간이 5일 이상 연장되었고 미생물수는 전 숙성기간을 통해 총균수와 젖산균이 다소 낮게 나타났으며 기계적 조직감 역시 대조구보다 높으면서 질긴정도가 낮았다. 대조구는 발효 15일째에 비교적 높은 신맛을 보였으나 처리구는 숙성 20일째에도 보통정도의 신맛을 보였으며 아삭거리는 조직감도 다소 완만한 감소를 나타내었다. 종합적인 맛은 대조구는 숙성 15일에 평가점수 3.67로 최고치를 보인 후 감소하였으나 처리구는 숙성 20일에 평가점수 4.15로 최고치를 보였다. 김치의 색상은 무처리 고춧가루가 처리한 고춧가루보다 다소 밝은 적색이었으나 숙성말기에는 오히려 대조구보다는 L값이 다소 높아져 밝은 색상을 띠었고 a값 역시 높았다. The effect of decontaminated sub-ingredients(DSI) on the shelf-life of kimchi were investigated by measuring of pH, acidity, color, number of microorganisms, sensory taste and instrumental texture during fermentation at 10℃. Ingredients involved in kimchi preparation such as red pepper, fermented anchovy juice, garlic and ginger. As the fermentation proceeded, the changes of pH and acidity of kimchi stored at 10℃ indicated that the shelf-life of kimchi with DSI were retarded by 5 days compared with kimchi with general ingredients(control). Growth of total cell numbers and lactic acid bacteria in kimchi showed low by DSI throughout the fermentation periods. Sensory evaluation of kimchi with DSI was higher score than control kimchi in sour taste and overall taste. Hardness of kimchi measured instrumentally was higher for kimchi with DSI than for control kimchi. The Hunter “L” and “a” values of kimchi with microorganism reduced red pepper powders was highly maintained at the later fermentation. Considering all results obtained throughout this experiments, it can be concluded that kimchi with DSI can be sucessfully used for the extension of shelf-life of kimchi.

Korean kimchi: promoting healthy meals through cultural tradition

Nobuko Hongu,Angela S. Kim,Asuka Suzuki,Hope Wilson,Karen C. Tsui,박선민 한국식품연구원 2017 Journal of Ethnic Foods Vol.4 No.3

Kimchi, a spicy traditional Korean side dish, is made with a variety of fermented vegetables, such as Napa cabbage (baechu), hot red pepper, garlic, ginger, and other spices. Throughout generations for thousands of years, kimchi has been served daily at virtually all meals in Korean households. It gives the flavors of garlic, ginger, scallions, and chili. Kimchi is an ingredient with many culinary benefits as it is commonly added to soups, noodles, and rice dishes. In addition to its exotic and refreshing taste, kimchi also has its own unique nutritional value and ingredients that are linked to promoting health and preventing disease. In this article, the varieties of kimchi, nutritional values, health benefits and “cook-with-kimchi” recipes (incorporating kimchi into today's Western dishes) are explored. Methods Data were collected through literature review, direct observation at grocery stores, and interviews for cooking recipes. Results Four types of literatures (peer-reviewed journals, websites, books, and United States (US) University articles) were reviewed about kimchi. Prices of each type of kimchi were checked at four to five Asian markets in Tucson, Arizona for 2 years, and averaged. There were only few cents differences in 2 years. One family home-style kimchi recipe and four “cook-with-kimchi” recipes were introduced in this article. Conclusion The availability and many varieties of kimchi exist in the US. Despite new trends and changes in the US, kimchi continues to be a significant important staple in many Korean and non-Korean families in the US.

견고한 고독의 세계 : Eine vergleichende Studie u¨ber Rilke und Hyon-seung Kim 릴케와 김현승

김재혁 한국독어독문학회 2002 獨逸文學 Vol.84 No.1

Der koreanische Dichter Hyon-seung Kim bekennt sich zu einem erheblichen Einfluß Rilkes auf seine Weltanschauung, insbesondere wegen Rilkes ernsthafter Haltung gegenu¨ber Leben und Kunst. In diesem Zusammenhang steht Kim unter dem starken Einfluß von Rilkes fru¨hen Werken wie Das Stunden-Buch und Das Buch der Bilder. Diese Werke behandeln wichtige Themen, die auch bei Kim ihren Niederschlag finden, das heißt Gott, Einsamkeit und Dichtung. Die Haltung des lyrischen Ichs bei Kim ist der Geba¨rde des lyrischen Ichs in Das Stunden-Buch sehr a¨hnlich. Der russische Mo¨nch in Rilkes Werk spricht aufs Knie fallend vor Gott Gebete, malt Ikonen und schreibt daru¨ber hinaus Verse. Diese fromme Haltung pra¨gt auch die des lyrischen Ich bei Kim. Ferner besteht große A¨hnlichkeit zwischen beiden Dichtern darin, dass die beiden in ihrer fru¨hen Zeit durch Gebet, also aus der Sehnsucht nach Gott, Verse schaffen. Man kann niemals bei Kim von der Einsamkeit im Herbst als literarischer Kulisse sprechen, ohne sich as Rilkes 「Herbsttag」zu erinnem. Trotzdem konnte Kim abda¨mmend gegen Rilkes Einfluß seine eigene Welt dadurch bewahren, dass er an der ihm eigentu¨mlichen Einsamkeit festha¨lt. Sein literarischer Verdienst findet sich dort, wo er mit Hilfe der Dinge und Ausdru¨cke solider Art seine existentielle Einsamkeit zu einem reinen poetischen Thema hat reifen lassen. Kims fester Glaube an die reine Einsamkeit entsprang seit Mitte der 1960er Jahre aus dem Mißtrauen gegen die christliche Gottheit und die fro¨mmelnden Christen. Unter diesen Umsta¨nden hatte er keinen anderen Weg, als nur auf das selbsta¨ndige Ich angewiesen zu sein. Zugleich hat er, wie seine Gedichte 「Absolute Einsamkeit」 und 「Solide Einsamkeit」zeigen, seine Einsamkeit positiv verarbeitet und ihr so einen Sin gegebenletzten Endes zu einer Ewigkeit, anders als Rilke, der auf jeden Fall seine Einsamkeit nur als Vorraussetzung fu¨r das Dichten betrachtet hat. Gerade hier hebt sich die originelle Seite der Einsamkeit von Kim gegen Rilke ab. In Hinsicht der sprachlichen Behandlung grenzen Kims Gedichte der absoluten Einsamkeit an Rilkes Dinggedichte in Neue Gedichte . Dieses Resultat ergibt sich daher, dass Kim seine dichterische Sprache wie ein Steinmetz meißelt, so dass er seine bloße Idee mit den soliden Ausdru¨cken bekleidet. Und dass Kim auf der Suche nach poetisch solider Gestaltung immer wieder auf sprachliche Pra¨chtigkeit und gefu¨hlvolles Pathos verzichtet hat, also dass er nach der "Poetischen Nu¨chternheit" gestrebt hat, bringt ihn noch mehr in die Na¨ch von Rilkes Dinggedichten. Aber Kim kehrte endgu¨ltig zu dem christlichen zuru¨ck, nachdem er Bluthochdruck erlitten hatte. Nach diesem Zwischenfall bereute er, dass er bisher - Gott aus dem Blick verlierend - zu dichterisch geneigt war. Natu¨rlich kann man auch in der literarischen Phase, wo er nur die absolute Einsamkeit verfolgt hatte, eine grundlegende Haltung mit Pra¨gung durch das christliche Ethos finden, Dies bedeutet, dass zu ihm die Einsamkeit eine Art Religion war. Also war seine Einsamkeit ein Prozess des christlichen Selbsterwachens. Wenn man die Tatsache in Betracht zieht, dass fu¨r ihn der Prozess der Einsamkeit eine Forsetzung des Dichtens war, so scheint seine Einamkeit ihr eigenes literarisches Dasein gefu¨hrt, moderne menschliche Bedingungen untersucht, und dadurch fu¨hlten sie sich menschlich gesteigert.

김치 종류에 따른 유산균의 생물학적 및 기능적 특성

고강희(Kang Hee Ko),유문려(Wenli Liu),이현희(Hyun Hee Lee),은걸(Jie Yin),김인철(In Cheol Kim) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.1

갓김치, 배추김치, 열무김치, 깍두기로부터 348종의 유산균을 분리하여 각 김치 종류에 따른 유산균의 특징을 확인하였다. 열무김치의 유산균은 다른 3종의 김치에 비해 간균+단간균:구균의 비가 5.6:1로 구균의 함량이 적었다. Leuconostoc속으로 추정되는 구균의 함량은 4종의 김치가 모두 유사하였으나 Lactobacillus 속으로 추정되는 간균과 단간균의 함량은 깍두기에서 60.7%로 높게 나타났다. 다른 김치에 비해 배추김치 유래 유산균 중 18.7%가 plasmid가 없었으나 plasmid를 지닌 유산균 중에는 열무김치 유래 유산균에 평균 4.1±0.5개의 plasmid bands가 나타났다. 세포 외 다당(EPS)을 5 mg/mL 이상 생산하는 유산균은 무를 주재료로 한 깍두기와 열무김치에 각각 11.1%, 10.9%로 갓김치와 배추김치보다 많았지만 배추김치 유래 유산균이 8.4±2.0 mg/mL의 EPS를 생산해 다른 김치 유래 유산균들보다 1 mg 이상 높았다. 갓김치에는 V. parahaemolyticus에 대한 항균력을 지닌 유산균이 많은 반면 열무김치, 배추김치, 깍두기에서 Bacillus 속, L. monocytogenes, Salmonella Typhimurium에 대해 항균력을 지닌 유산균이 갓김치보다 2배 이상으로 나타났다. 열무김치와 깍두기 유래 유산균 중 43.3%,45.5%가 내산성을 지녔으며, 특히 깍두기의 유산균 중 36.3%가 내담즙성을 나타내 다른 김치보다 많았다. Caco-2 세포에 대한 장내부착능을 지닌 유산균은 18.6%의 비율로 갓김치에 가장 많았다. 이러한 결과에서 볼 때, 김치에 함유된 유산균은 종이 한정적임에도 불구하고 김치 종류에 따라 각 김치에 함유된 유산균의 생물학적 특징에 차이가 있었으며, 특히 내산성, 내담즙성, 장내부착능을 지닌 유산균이 김치에 따라 차이가 나타남으로써 본 연구의 결과가 프로바이오틱 기능성을 지닌 유산균을 선별하는데 유용한 자료가 될 것으로 기대된다. Biological and functional characteristics of lactic acid bacteria (LAB) were investigated in mustard stem/leaf kimchi (MK), cabbage kimchi (CK), young radish kimchi (YRK), and cubed radish kimchi (CRK). LAB of young radish kimchi were mainly composed of bacilli in contrast to the other kimchi. 89.2% LAB isolated from all kimchi harbored plasmids. However, LAB had an average of 4.1±0.5 plasmid bands in YRK, more than MK, CK, and CRK. Exopolysaccharides were produced by 10.9~11.1% of LAB, and were especially by LAB isolated from radish kimchi. A significant percentage of LAB (69.5%) had antibacterial activity against one sensitive strain or more. LAB from CK, YRK and CRK had antimicrobial activities against Bacillus sp., Listeria monocytogenes, and Salmonella Typhimurium, while the LAB from MK had activities against Vibrio parahaemolyticus higher than those from the other kimchi. In YRK and CRK, acid-tolerant LAB were twice as prevalent as those in MK and CK. Bile-tolerant LAB isolated from CRK were more prevalent than other kimchi. When 10<SUP>8</SUP> CFU of LAB were added to Caco-2 cells, 12.1% of LAB isolated from all kimchi showed similar adherent activity to Lactobacillus rhamnosus GG. LAB of MK particularly adhered to Caco-2 cells, 2.0~4.1 fold higher than LAB in the other kimchi. From these results, biological and functional characteristics of LAB varied according to the type of kimchi and LAB existing in kimchi were limited to their respective species.

Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life

김미주,Hae-Won Lee,Mo-Eun Lee,Seong Woon Roh,Tae-Woon Kim 한국미생물학회 2019 The journal of microbiology Vol.57 No.6

To develop a starter culture system for improving the shelflife and quality of kimchi, we prepared a mixed starter composed of Lactococcus lactis and Leuconostoc citreum. Two strains, L. lactis WiKim0098 and Leu. citreum WiKim0096, showed high antimicrobial activity and mannitol productivity, respectively. These lactic acid bacteria (LAB) were introduced as a starter into kimchi following cultivation in foodgrade liquid medium. Two kimchi samples, with and without starter, were fermented for 12 days at 10°C. Compared to the control kimchi without starter, a lower initial pH and higher number of LAB were observed in kimchi with starter at 0 day. However, the starter in kimchi prolonged the period taken by kimchi to reach to pH 4.2 by approximately 1.5-fold compared to that in the control kimchi. To estimate the effect of the starter on the flavor of kimchi, metabolite changes were evaluated by gas chromatography/mass spectrometry. In starter fermented kimchi, the levels of mannitol and amino acid, which are associated with the flavor of kimchi, were increased following fermentation. The amount of mannitol was confirmed by high-performance liquid chromatography analysis, showing concentrations of 3.4 and 5.1 mg/ml for the control and starter fermented kimchi, respectively. Thus, mixed starter inoculated with L. lactis WiKim0098 and Leu. citreum WiKim0096 may extend the shelf-life of kimchi and improve its sensory characteristics.

Antiobesity Effect of Baek - Kimchi (Whitish Baechu Kimchi) in Rats Fed High Fat Diet

Ji-Young Yoon,Keun-Ok Jung,So-Hee Kim,Kun-Young Park 한국식품영양과학회 2004 Preventive Nutrition and Food Science Vol.9 No.3

Baek-kimchi (whitish baechu kimchi) was evaluated for anti-obesity properties and effects on triglyceride (TG) and cholesterol in blood and adipose tissues in rats fed a high fat (20%) diet, and compared to the similar effects of baechu kimchi. Baek-kimchi does not use red pepper powder but contains higher levels of sliced radish and pear than baechu kimchi. SD rats were raised for four weeks on either a normal diet (ND, based on the AIN-93M diet), high fat diet (HFD, supplemented with 16% lard oil in the ND), or HFD containing 5% baek-kimchi or 5% baechu kimchi. Feed consumption was not different among the groups, but weight gains were significantly lower in the groups fed either the normal diet or HFD with baek-kimchi or baechu kimchi diets than the group fed HFD alone. The weights of liver and epididymal and perirenal fat pads in baek-kimchi and baechu kimchi diet groups were lower than those of the HFD groups, but the baek-kimchi diet group had lower epididymal and perirenal fat pad weights than the baechu kimchi diet group (p<0.05). The baechu kimchi dietary group also had significantly lower triglyceride and cholesterol contents in liver and epididymal and perirenal fat, reversing the higher levels seen in HFD. Baek-kimchi and baechu kimchi diets were also effective in lowering serum triglyceride and cholesterol levels (p<0.05). These results suggest that baek-kimchi and baechu kimchi consumption can reverse the effects of HFD on weight gain and blood and tissue lipids, and that baek-kimchi is more effective than baechu kimchi. The greater effect is probably due to the higher content of radish and pear used in baek-kimchi.

1930년대 김광주의 상해 체험과 아나키즘 인식

김명섭 ( Myung Seob Kim ) 단국사학회 2016 史學志 Vol.52 No.-

본 논문은 소설가 김광주의 회고를 통해 1930년대의 상해 한인사회에 대해 살펴보았다. 김광주는 1929년 상해로 이주한 이래 중일전쟁이 일어난 1937년 피신까지 약 10년 동안 상해 한인사회의 다양한 인물들을 만나고 항일운동과 함께 문화 활동을 펼쳤다. 이를 통해 1930년대 상해에서의 김광주는 영화계의 젊은 신진 감독을 비롯해 연극계의 다양한 문화예술가들과 교유하였음을 알 수 있다. ``일제의 지배가 싫은 젊은 세대``인 자유로운 문화예술가들과의 교류와 ``보헤미안극사`` 활동을 통해 그는 시, 꽁트, 연극, 영화 등에서 다양한 체험을 하게 되었다. 물론 그 바탕에는 1930년대 상해 한인 민족운동을 이끌고 있던 김구·안창호·김두봉 등 지도자들 후원이 컸다. 더욱이 남화연맹에서 활동한 아나키스트들과의 교류는 그의 항일 민족정서와 함께 자유정신을 키우는데 큰 영향을 끼쳤다. 특히 해방이후 상해체험을 회상하는 그의 작품의 대부분이 나라를 위해 싸우다 죽거나 방랑생활을 하다 귀국하지 못한 동지들에 대한 그리움이 한 축을 이루고 있다는 점에서, 상해체험이 그의 작품 활동에 미친 영향은 매우 컸다. This paper discussed the Korean community in China Shanghai in the 1930s by the novelist Kim Gwang-ju`s recalls. Kim Gwang-ju is a refuge for about 10 years until the 1937 war took place while since moved to Shanghai in 1929 to meet the various figures of the Korean community in Shanghai unfolded cultural activities with the anti-Japanese movement. Even though his shanghai settlement and time of refuge records are seem to inaccurate, but it is a relatively considered as a objective and analytic memoir of his experience. Through this we can know that Kim Gwang-ju associated with the young director of movies, including the various cultural artists of theatrical world in 1930s Shanghai. Through the interchange with "the young generation of unconstrained cultural artists who do not want the Japanese domination" and the activity of "Bohemian Theater Company", he had various experience in poem, conte, play and movie. Of course, theses are based on the great support of leaders such as Kim-Gu, Ahn-Changho and Kim Du-bong who led the Korean Independent Movement in Shanghai. Furthermore, the interchange with anarchists who were active in the ``Namhwa-Federation`` has had a big impact to raise his nationalistic emotion and the spirit of freedom. From the perspective of the Korean modern national movement, the research of Kim Gwang-ju`s life first, additional research materials for his family, especially elder brother Kim Dong-joo is very necessary. Kim Dong-joo is a secret help sponsor of activities of the Anti-Japanese independence fighters in Manchuria, as well as a important person who connected with an agents of a Provisional Government. His life was believed to be the future of course, also we need to study in depth the role and position of the personal hospital. Secondly, it is necessary to examine the local shelter, etc. Activity of Kim Gwang-ju activities in Shanghai. In other words, while Kim Gwang-ju live a long time is needed for local excavations and historical research, such as the Activity where many literary works written by the school and toughness. This is expected to find signs of shanghai, including Kim Gwang-ju Korean culture, artists in the 1930s who exchanges with him.

김치의 숙성 및 발효중 오염지표미생물과 유산균의 변화-제1보

김종규,윤준식,Kim, Jong-Gyu,Yoon, Joon-Sik 한국환경보건학회 2005 한국환경보건학회지 Vol.31 No.1

This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.

김기림 시론에서의 모더니티와 역사성의 문제

김예리(Kim Ye-rhee) 한국현대문학회 2010 한국현대문학연구 Vol.0 No.31

이 글은 김기림 시학에서 ‘시의 회화성’이라는 말로 표현되는 이미지의 강조가 정태적인 이미지가 아닌 시대의 현실을 포착하고 이를 통해 문명 비판의 계기를 마련하는 단초였다는 점을 밝히고자 했다. 개별적인 정서로서의 리듬이 아니라 상징적 주체의 눈을 통해 그려지는 대상-세계의 이미지로의 전환은 상상적인 시에서 구상적인 시로의 전환이라고 할 수 있다. 김기림은 보편적 언어로 구성되는 시만이 비판되고 감상될 수 있다고 여겼으며, 이러한 예술의 보편성 속에서 비로소 현실 비판의 가능성이 열리게 된다. 따라서 김기림이 현대시의 특질로 들고 있는 ‘시의 회화성’으로 구현되는 이미지가 문자 그대로 단순히 그림 같은 아름다운 이미지로 간주하거나, 활자의 배열이나 글자의 크기와 같은 인쇄 미학적인 시각으로만 ‘시의 회화성’의 문제에 접근해서는 안 되며, 시인주체의 현실의 인식문제와 함께 고려되어야 하는 것이다. 김기림에게 이미지란 시간성이 내포된 동력적이고 움직이는 이미지라고 할 수 있다. 미래파적 감수성으로 설명되곤 했던 이러한 이미지는 오히려 에즈라파운드 등의 ‘소용돌이파’의 이미지와 유사하다. 에즈라 파운드는 미래파처럼 직선으로 뻗어나가는 시간 이미지 대신 복합적이고 다층적인 이미지를 중첩함으로써 동적인 에너지가 풍부한 이미지를 생산하고자 했다. 김기림 역시 이미지의 역동성을 시어의 배열이나 결합이라는 언어구조 속에서 포착하려고 한다. 이러한 병치의 기법은 수사학에서 알레고리 기법과 유사하다. 이러한 병치로서의 알레고리 이미지는 ‘시공간의 동존성’이라는 말로 설명되는 초현실주의 기법이 생산하는 이미지와도 연관성을 갖는다. 시공간의 동존성이나 비약과 같은 방식으로 현실 시간의 문법적 질서를 비웃는 초현실주의적 방법론은 현실이지만 근대적 이성의 문법에 익숙한 이들에게는 보이지 않는 현실의 무의식을 이미지화할 수 있다고 김기림은 생각했다. 이렇게 평범한 눈으로는 볼 수 없는 세계를 이미지로 드러내는 것이 새로운 가치 창조자로서의 시인의 임무로 여겼다. 즉, 의식과 무의식, 주관과 객관, 과거와 현재와 미래, 현실과 꿈의 모든 경계를 와해하는 초현실주의적 이미지는 김기림에게 세계의 고정된 질서를 파괴하고 억압된 의식의 빈곤한 상상력을 자극시켜 세계의 역사적 흐름의 방향을 뒤흔들어 놓는 혁명적인 이미지로 간주되었던 것이다. 그런데 이런 역사적 혁명성을 상실할 때, 초현실주의는 센티멘탈리즘과 구분되지 않는다. 즉, 김기림의 센티멘탈리즘의 비판은 단순히 애상적인 정조에 있지 않았다. 그의 센티멘탈리즘 비판의 핵심은 현재를 보지 못하는 과거 회귀적인 태도에 있었다. 현재 시간의 상실감을 퇴행적 시간으로 채우려는 소극적이고 부정적인 노스탤지어야말로 김기림이 비판하는 핵심이었다. 현재의 상실의 체험을 서늘하게 인지하고 있는 멜랑콜리적 태도와는 구별해야할 필요성이 있다. 김기림에게 미래라는 시간은 언제나 현재를 ‘통해서만’ 인식될 수 있는 것이며, 현재를 무시한 미래 진보적 태도는 아니었다는 점을 놓쳐서는 안 된다. 김기림에게 미래로 진보한다는 것은 현재의 시대를 예각적인 각도를 통해서 객관적이고 과학적인 태도에 의한 정확한 판단을 통해서만 가능한 것이었기 때문이다. When Kim Kirim emphasizes the workings of image or painterliness of poem in his poetics, his focus is not on the statics of images. This paper argues that Kim's concept of image provides him with the base for his own apprehension of the reality and critiques of civilization. His concept of image epitomizes the transition from the rhythm as the expression of individual emotions to the image of objective world which is essentially visualized through the symbolic subject. This transition can be interpreted as the transition from imaginary poem to figurative poem Kim thinks that the only poem that we can appreciate is the poem that is written in the universal language and the universality realized in this kind of poem opens the possibility to critique the reality. The image realized through the painterliness of poem, which Kim defines as characteristic of modem poem, cannot be regarded as the pictorial beautiful image. It also cannot be limited to typographic techniques, such as unusual arrays of types or irregular size of letters. It has to be considered with the issue of poet-subject's perception of reality. For Kim, image is the dynamic and moving image which implies temporality. This image, that has been explained in tandem with the futuristic sensitivity, is rather related to the concept of image in vorticism, whose primary figure was Ezra Pound. Instead of futurists' linear temporal images, Pound attempted to produce the image charged with the dynamic energy through reiteration of complex and multi-layered images. Kim also tries to grasp the dynamics of images in structure of language, which is expressed through arrangement and combination of poetic words. This technique of arrangement is similar to allegory in rhetoric. This allegoric image as arrangement is related to surrealistic image characterized as the simultaneity of time-space. From Kim's point of view, the surrealist methods of the simultaneity of time-space or jump of logic, with which one can ridicule the grammar of temporality in the reality, are strategies to imagine the unconscious of the reality that is blocked from the eyes of modem form of reason. It is poet's calling to reveal the world that is blocked from these ordinary eyes. The surrealist image, that blurs the borderlines between the conscious and the unconscious, subject and object, past, present, and future, reality and dream, is the image of revolution. This revolution implies the turnabout of the world history through destructing the fixed order of the given world and giving an impetus to poor imagination of the repressed consciousness. If surrealism loses this revolutionary character, it will not be distinguished from sentimentalism When Kim critiques sentimentalism, his focus was on rather regressive attitude than elegiac tone of poem. In other words, Kim criticizes the attitude to fill in the sense of loss in the present with the regressive time. He defines this attitude as the passive and negative nostalgia. This needs to be discerned from the melancholic attitude with which one can face the reality of loss. To appreciate the significance of Kim's poetics, it is necessary to conceive the time of future can be perceived only through the present. His futuristic attitude always accompanies with the precise conception of the present. For Kim, the task to progress to the future can be achieved only through the precise judgement of the present world with objective and scientific attitude.