에쿠안 겐지의 일본 도시락의 미학

조현정(Hyunjung Cho) 한국미술사교육학회 2013 美術史學 Vol.- No.27

1980년, GK 디자인 그룹의 회장이자 메타볼리즘 운동의 전 멤버였던 에쿠안겐지(?久庵憲司, 1929- )는 『일본 도시락의 미학: 일본적 발상의 원점』(이하 일본도시락의 미학)을 출판했다. 서론에 이어 두 부분으로 구성된 이 책은 먼저 제 1장에서 일본 전통의 마쿠노우치 도시락(사등분한 사각형의 용기에 음식을 담아내는 일본 전통의 도시락)의 형태와 기능에 반영된 일본 조형론의 특징들을 규명하고, 이어 제 2장에서 도시락에 대한 논의를 확장시켜 전 세계가 주목하는 일본식 산업론, 조직론, 제품 디자인의 성공 요인에 대한 분석으로 나아간다. 에쿠안은 전통 도시락을 매개로 1980년대 일본의 디자인과 경제 성공의 요인을 설명해줄 일본적 발상의 특성들을 논의한다. 『일본 도시락의 미학』은 전 세계 디자인계의 거물인 에쿠안 겐지의 디자인 철학의 집대성일 뿐 아니라, 니혼진론과 포스트모더니즘이 교차하는 1980년대 일본 디자인계 중요한 쟁점들을 첨예하게 보여준다. 본 논문은 에쿠안의 저작을 경제 대국으로 성장한 일본의 문화적 자부심의 산물인 일본론, 일본문화론을 통칭하는 니혼진론(日本人論)의 구조 속에서 분석한다. 그러나 전통 도시락을 매개로 일본 문화의 정체성을 탐구한 이 책은 일본 전통의 특수성과 우월성을 본질론적으로 규명하려는 시도라기보다는, 일본성이라고 불릴만한 속성들을 선택적으로 재구성함으로써 서구 모더니즘이 한계를 극복할 새로운 디자인론을 제시하려는 시도이다. 필자는 에쿠안이 활동한 메타볼리즘 운동의 연장선상에서 그가 일본 도시락의 특성으로 제시한 콤팩트성, 휴대성, 다양성, 유연성, 자연친화성 등의 개념을 후기 산업화 시대 정보화 사회를 위한 새로운 디자인의 가치들로 논의한다. In 1980, Ekuan Kenji, Japan’s foremost industrial designer, published a richly illustrated book on the traditional Japanese lunchbox entitled The Aesthetics of Japanese Lunchbox. This book is an exploration of the traditional Japanese lunchbox as a metaphor for things Japanese. This book consists of two parts. Part One enumerates several modes involved in Japanese etiquette for creating forms as embodied in the traditional lunchbox. Part Two discusses the ways in which these techniques for the creation of lunchboxes are embodied in Japanese contemporary products, such as mini calculators, compact cars, and portable audio cassette players. Ekuan’s discussion can be conceived within a context of nihonjinron, a discourse of Japanese national and cultural identity, which was stimulated by Japan’s economic success in the 1980s. However, Ekuan was not interested in constructing ahistorical particularity or the unchanging uniqueness of things Japanese grounded in a homogenized past. Rather, the designer attempted to propose a new vision for design by selectively drawing on Japanese cultural heritage. As a member of Metabolism, a movement born from the futuristic visions of architects and designers in the late 1950s and 1960s, Ekuan developed an idea of experimental design that would be suited to the coming society. In this paper, I argue that the lunchbox spirit represents a list of values needed for an information-age design, such as compactness, portability, and flexibility. This paper investigates how Ekuan developed the lunchbox sprit to overcome the limitation of West-dominate modern design and formulated an alternative design theory for a postindustrial society.

취약계층 아동의 배달도시락에 대한 중요도-만족도 분석

권수연,한규상,Kwon, Sooyoun,Han, Gyusang 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5

The purpose of this study was to investigate the quality attributes and importance that affects their satisfaction with respect to lunchboxes amongst children from low-income families in Korea. In case of $1-3^{rd}$-grade elementary school, 57.1% received lunch box through the community child center, while 45.2%, 68.5% and 80.7% of $4-6^{th}$-elementary school, middle school, and high school students received the lunch box from home, respectively. Typically, in 40.2% of all grades, the time to eat the meal was within 1~2 hours of delivery, and 34.0% consumed the lunch within 2~6 hours of delivery. With respect to intake of the contents of lunchboxes, 72.0% of the participants answered that they ate 80% of the lunchboxes delivered and 24.9% only ate 50% of the content of lunchboxes. The largest leftover were vegetables (26.9%), and the reason for leaving food was 'do not like to eat (36.1%)' followed by 'no taste (32.6%)'. Regarding improvements in delivery lunchboxes, elementary school students selected 'taste', while middle school and high school students selected 'variety of menu'. The 'nutrition (3.69 point)' of the lunchboxes was the highest satisfaction and the 'variety of menu (3.34 point)' was the lowest. In all grades, 'nutrition' and 'hygiene' were considered to be important as quality attributes of the delivery lunchboxes, and satisfaction was also high. On the other hand, in the $1-3^{rd}$-grade elementary school, 'variety of menu' and 'amount of side dish' were important but satisfaction was low. The $4-6^{th}$-grade elementary school, middle school and high school students stated that 'taste' and 'variety of menu' were important, but satisfaction was low.

편의점 도시락 레이블의 정보 중요성에 관한 연구

이연정,김승인 한국디지털정책학회 2020 디지털융복합연구 Vol.18 No.8

This study is about convenience store lunchbox labels for efficient information transmission. Its purpose is to identify the importance of the information that buyers want and to establish labels that can help buyers when purchasing lunchbox. The literature research and survey identified the factors that buyers consider important when purchasing lunchbox, analyzed the information identified on the label and the order of importance of the information. The study found that label information that lunchbox buyers think is important was in order of price, expiration date, calories, lunchbox components, and date of manufacture. Also, buyers who do not check labels pointed the less readable labels. This study expects that the information that buyers think is important will be newly established on labels so that buyers can easily check and purchase information through labels. 본 연구는 효율적인 정보전달을 위한 편의점 도시락 레이블에 관한 연구로써, 구매자들이 원하는 정보의 중요도를 파악해 도시락 구매 시 구매자들에게 도움을 줄 수 있는 레이블을 정립하는 데 그 목적이 있다. 연구방법으로는 문헌연구와 설문조사를 통해 구매자들이 도시락을 구매할 때 중요하게 생각하는 요소와 레이블에서 확인하는 정보 및 그 정보들의 중요도 순서를 분석하였다. 연구결과 도시락 구매자들이 중요하다고 생각되는 레이블 정보는 가격, 유통기한, 칼로리, 도시락 구성요소, 제조일자 순으로 나타났다. 또한, 레이블을 확인하지 않는 구매자들은 가독성이 떨어지는 레이블을 지적했다. 본 연구는 구매자들이 중요하다고 생각하는 정보들을 레이블에 새롭게 정립한다면 구매자들이 레이블을 통해 쉽게 정보를 확인하고 구매할 수 있을 것으로 기대한다.

보관시간과 온도에 따른 판매 도시락의 샐러드 미생물 품질 평가 - 편의점과 프랜차이즈 도시락 전문점 제품 -

최정화,왕태환,곽동경,Choi, Jung-Hwa,Wang, Tae-Hwan,Kwak, Tong-Kyung 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.6

Purpose: This study was to evaluate the microbiological quality of salads in lunchbox's based on the holding time and temperature at convenience and franchise stores. Methods: Cabbage salad and crab meat salad were targeted for microbiological quality assessment. They were tested for aerobic plate counts, coliforms, Escherichia coli, Staphylococcus aureus and Enterobacteriaceae and assessment were performed by Korean Food Standards Codex. Results: In cabbage salad at convenience franchise store's at $5^{\circ}C$, the aerobic plate counts did not exceed the Korean Food Standards Codex. For cabbage salad stored at $25^{\circ}C$, the aerobic plate counts was 5.08 log CFU/g we hours after purchase, which exceeded the Korean Food Standards Codex. In case of cabbage salad in franchise store, the E. coli and S. aureus count exceeded Korean Food Standards Codex 3 hours after purchase. Microbiological analysis did not exceed the Korean Food Standards Codex at $5^{\circ}C$ in crab meat salad in convenience store. At $25^{\circ}C$, the aerobic plate count was detected at 4.45 log CFU/g after 32 hours, coliforms, E. coli, and S. aureus did not detect, but Enterobacteriaceae was found to be 2.34 log CFU/g after 9 hours in franchise store's crab salad. Coliforms was detected at 1.18 log CFU/g after 3 hours, and S. aureus was detected at 2.04 log CFU/g after 6 hours at $25^{\circ}C$ in the franchise store. The lunchbox' salad under cold storage ($5^{\circ}C$) generally meet the Korean Food Standards Codex. Conclusion: The results indicate an urgent need to implement proper management guidelines for the production of lunchbox foods to ensure microbiological safety, and to improve the shelf life from production to consumption.

가정간편식(HMR) 선택속성에 대한 소비자 신념과 구매편향 연구

박정아(Park Jeong A),장영수(Jang Young Soo) 한국외식경영학회 2017 외식경영연구 Vol.20 No.3

본 연구는 주관적 확률모형과 공분산모델을 통해 가정간편식(Home Meal Replacement; HMR) 제품 중에서 최근 급성장하고 있는 편의점도시락 시장을 대상으로 20대 소비자들의 도시락 제품 선택속성에 대한 신념과 구매의도 수준을 조사했다. 더불어 사전에 소비자가 가지고 있는 제품 선택속성에 대한 신념을 유지할 수 있는 방향으로 도시락 제품에 대한 편향된 구매의도를 형성하는 구매편향성이 발생하는지 그리고 구매편향성이 높은 소비자들의 실제 구매의도가 높게 나타나는지 검증했다. 연구결과 20대 편의점도시락 소비자들은 도시락 제품에 대한 편리성과 깔끔한 포장에 가장 높은 신뢰를 보이고 있지만 실제 구매에서는 위생적인 생산과 맛을 보다 중요한 요인으로 고려했다. 또한 위생과 맛에 대한 소비자의 신념이 증가할수록 편의점도시락의 구매를 긍정적으로 편향되게 고려하고 이를 통해 실제 구매의도 역시 높아졌다. 한편 편의점의 브랜드인지도는 소비자 신념이 높을수록 편의점도시락의 구매편향성을 긍정적으로 발생시키지만 이러한 구매편향성이 실제 편의점도시락 구매로 연결되지 않았다. 본 연구결과는 향후 HMR 관련업계의 20대 소비자 소비 동기 분석 및 마케팅 전략 수립에 기초자료로 활용될 수 있을 것이다. This study analyzes the level of the 20’s consumers beliefs and purchasing intention biases about the selection attributes of the instant lunchboxes sold at convenience stores which is one of the most popular items of Home Meal Replacement(HMR) products in Korea by a subjective probability model and a covariance model. The study also examines the effects of consumers beliefs for the attributes on the purchasing intention biases as well as the effects of the biases to the consumers’ purchasing intentions. The current study showed the following results. Consumers have the highest level of beliefs on the ‘convenience’ and ‘neat and tempting packaging’ among the eight selection attributes of the lunchboxes. However, ‘hygienic production’ and ‘taste’ were considered as more important attributes than the two by the consumers in their actual purchasing. Consumers beliefs in ‘hygienic production’ and ‘taste’, particularly, generate high positive purchasing intention biases for the lunchboxes. Also, consumers purchasing intentions have grown by the biases. This study contributes to understanding 20’s consumers motivations to buy the HMR products and suggests how to successfully conduct marketing for them.

식생활 라이프 스타일에 따른 편의점도시락 이용 현황과 만족도에 관한 연구: 서울, 경기 및 충청지역 성인을 대상으로

김현정( Hyun-Jung Kim),이심열(Sim-Yeol Lee) 한국가정과교육학회 2023 한국가정과교육학회지 Vol.35 No.1

본 연구는 편의점 도시락을 이용한 경험이 있는 성인 817명을 대상으로 식생활 라이프 스타일에 따른 편의점 도시락 이용현황과 만족도 차이를 분석하였고 편의점 도시락 시장에 효율적인 메뉴 구성과 개선 방향을 제안하는 기초자료를 제공하고자 하였다. 식생활 라이프 스타일 유형을 군집분석한 결과는 미각추구 집단, 경제추구 집단, 편의추구 집단, 건강추구 집단 등의 4가지 집단으로 군집화되었다. 도시락 이용현황을 살펴보면 도시락 제품 구매가격은 3,500~4,000원이었고, 도시락은 주로 점심 식사용으로, 혼자 먹는 것으로 나타났다. 편의점 도시락에 대한 정보를 얻는 곳으로는 편의점 매장, 인터넷 SNS 순이었다(p<0.05). 도시락은 영양성분을 고려하여 구매하였고(p<0.001) 중요한 영양소는 단백질, 열량, 나트륨이라고 하였다. 도시락의 용기는 위생적이고 청결해야 하며 용기 표면에 제품에 대한 정보를 부착하는 것을 중요하게 생각하고 있었다(p<0.01). 4개의 군집 중 경제추구 집단은 도시락의 맛(3.66점)과 양(3.60점)에서 가장 만족도가 높았고(p<0.001), 다음은 가격(3.49점), 열량(3.43점)순이었다(p<0.01). 건강추구 집단은 메뉴의 다양성(3.76점)에서 만족도가 높은 반면 편의추구 집단은 메뉴의 다양성(3.47점)에서 만족도가 낮게 나타났고(p<0.05), 모든 집단에서 도시락 구매의 편리성(p<0.001)과 제품브랜드의 신뢰성, 다양한 할인제공도 만족하는 것으로 나타났다. 그러나 음식의 영양과 조미료의 첨가 여부는 상대적으로 낮은 만족도를 보였다. 도시락의 밥종류로는 백미밥을 선호하였고(p<0.001) 좋아하는 식재료는 육류인 것으로 나타났다(p<0.01). 모든 집단에서 밥과 찬으로 구성된 도시락을 좋아하였고 저염식과 고단백식을 지향하였으나 유의적인 차이는 없었다. 앞으로도 편의점 도시락은 계속 이용할 것이며(p<0.01), 주변인에게 구매의 편리함과, 저렴한 가격, 신선한 재료, 풍부한 영양 등으로 도시락 이용을 추천하겠다고 하였다. 본 연구의 조사결과 모든 집단에서 가장 중요한 요인은 맛으로 나타났으며, 편리성에서 가장 높은 만족도를 보였지만 음식의 영양과 조미료의 첨가 여부는 상대적으로 낮은 만족도를 나타냈다. 따라서 편의점 도시락 시장이 성장하기 위해서는 도시락의 품질개선과 다양한 메뉴 개발 등이 이루어져야 할 것으로 보인다. This study investigated the utilization and satisfaction of lunchboxes according to food-related lifestyle. A sample of 819 adults who regularly purchased lunchboxes were studied. This study can provide basic data for effective menu development. The participants of the study were classified into 4 groups: a ‘taste-seeking group’, an ‘economy-seeking group’, ‘a convenience-seeking group’, and a ‘health-seeking group’. The purchase price of lunchboxes was in the range of 3,500 to 4,000 won. The ‘health-seeking group’ was shown to spend the highest amount on lunchboxes, over 5,100 won. Information about lunchboxes was obtained primarily through convenience stores followed by Internet SNS (p<0.05). Most participants considered nutritional value when purchasing a lunchbox (p<0.001), of which protein, caloric, and sodium content were perceived as important. Moreover, lunchboxes with clean and hygienic aesthetics were preferred amongst the ‘health-seeking group’ (p<0.01). The ‘economy-seeking group’ had a higher satisfaction linked with taste (3.66) and quantity (3.60, p<0.001). Furthermore, in terms of the satisfaction with a menu variety the ‘health-seeking group’ showed the highest satisfaction with a score of 3.76, while the ‘convenience-seeking group’ ranked the lowest satisfaction with a score of 3.46 (p<0.05). All groups were satisfied with the convenience for purchasing lunchbox (p<0.001). Additionally, most participants preferred white rice (p<0.001) and meat (p<0.01) with cooked by fried and grilled. Lastly, in the content of the lunchbox use in the future, most participants indicated the intent for continuous use (p<0.01) and recommendation to others with the reason for the low price (19.2%) in the ‘economy-seeking group’, fresh ingredients (16.2%) in the ‘convenience-seeking group’, and nutritive (17.3%) in the ‘health-seeking group’, as well as for the convenience of purchase in the overall groups. Taken together, ‘taste’ and ‘convenience’ were the most important factors for all groups, while ‘nutrition of food’ and ‘addition of condiments’ scored relatively low on the satisfaction in all groups. Therefore, we recommend for the growth of the convenience store lunchbox market, that it is necessary to improve the quality of the lunchbox by developing various menus based on lifestyle group and fortifying nutrition.

한국과 일본의 도시락문화 비교연구

정수현(鄭秀賢) 동북아시아문화학회 2016 동북아 문화연구 Vol.1 No.47

To study the history of lunchbox in Korea and Japan can be good researches for searching for the difference of food culture and cultural traits in two countries. The biggest difference of two countries" lunchbox culture is the verb, ‘싸다’(wrap in English) and ‘こしらえる’(make in English). ‘싸다’ in Korean means the flexibility and space of clothes culture and it can be important in community spirit. ‘도시락을 싸다’ can mean the variety and flexibility of food container and food quantity. While Bento of Japan is for only one person, the food in the basket or iron pot of Korea can share with one person, two persons or ten persons who are present at that spot. How to eat box lunch is also different in two countries. In Korea, people put their lunchboxes on the table and eat others" lunchboxes together without permission. However, Japanese put together and eat only their own box lunch. To eat each is the tradition of Japanese food culture. Japanese tend to abide by the rules in their home and also in restaurants. Restaurants even offer Bento on their menus and as take-out, so the chef’s recipes and Bento designs can be enjoyed at home. There has also been a recent revival of Bento recipes as well as packing aesthetics, spurred on by high-end Japanese restaurants. Seeing the lunchbox as nothing less that a key to an understanding of Japanese culture. The Korean lunchbox contains not only food but also the warm heart between people and the sharing culture. Whereas, Bento of Japan can be said to make the convenience through the efficient arrangement for limited space.

식생활 라이프스타일에 따른 도시락 판매점 선택속성이 구매의도에 미치는 영향에 관한 연구

김수정,이종호 (사)한국조리학회 2020 한국조리학회지 Vol.26 No.1

This study was conducted to verify the influence of choice attributes purchase intention according to lifestyles as perceived by lunchbox consumers. Survey method was employed and total 365 participants was distributed in Busan and South Gyeongsang Province who had experience using lunch box stores. In order to achieve the purpose of this study, it is conducted a hypothesis test using the SPSS 23.0 statistical package program. The analysis found that convenience of lunchbox store was significant in p<0.001 among the groups seeking economic, health, and epicurean. On the other hand, there were no significant differences from choice attributes of packaging, taste and price statistics. Therefore, current study found the difference between the dietary lifestyle clusters and the lunch box selection attributes, so that the hypothesis test was partially supported. Based on these results, this study suggested that lunchbox store owner or managers need to focus on taste than other factors. In addition, the administrators of the lunchbox companies will try to understand the taste and quality of the food they prefer through continuous research and taste evaluations.

소비자의 동선을 고려한 지능형 상품 추천 기법 - 편의점 도시락 추천 사례를 중심으로-

김진일 한국지식정보기술학회 2023 한국지식정보기술학회 논문지 Vol.18 No.3

Recently, with the development of intelligent information technology, services that reflect consumers' needs in more detail are in the limelight. The importance of these services is increasing as buyers reduce the time to search for their desired products and sellers recommend products according to individual preferences, which has a positive effect on increasing profits. However, most of these studies have a disadvantage in that they only consider buyers' preferences, buyer-product similarity, and buyer's static location, and cannot provide information in advance through changes in the purchasing environment and future demand forecasts. Therefore, In this paper, we propose an intelligent product recommendation technique to solve the problems and provide a lunchbox with a higher chance of purchase in real-time by predicting the buyer's expected movement. The proposed system predicts the purchaser's route and changes in the lunchbox at their current location, and recommends lunchboxes from a convenience store that is highly likely to be visited at a specific time. Through the evaluation, the proposed system was found to recommend lunchboxes accurately without errors with an accuracy rate of over 0.9, making it commercially viable.

프랜차이즈 도시락 전문점 이용자의 식생활 라이프스타일이도시락 메뉴품질과 메뉴만족도 및 재구매의도에 미치는 영향

전인석,조성문,류제승 한국외식경영학회 2020 외식경영연구 Vol.23 No.4

This study, using franchise lunch box specialty stores and convenience stores (CVS), is aimed at food service consumers who investigate the impact of the quality of lunch box menus on their satisfaction with lunch box menus and their intention to repurchase them. The hypothesis verification results of this study are as follows: 1) 'Health-seeking type' had the greatest impact on lunch box quality. 2) Diversity and rationality have been found to have the greatest impact on the satisfaction of the lunch box menu. 3) The quality of the lunch box menu had the greatest impact on the intention of repurchase. 4) Finally, 'quality-oriented' and 'menu-oriented' had a significant impact on repurchase intentions in terms of their impact on repurchase intentions. 본 연구에서는 최근 집중적으로 연구되고 있는 식생활 라이프스타일의 개념을 도입하여, 프랜차이즈 도시락(HMR) 전문점과 편의점(CVS)을 방문 및 이용하는 외식 소비자를 대상으로 도시락의 메뉴품질이 메뉴만족도와 도시락 재구매의도에 영향을 미칠 것 이라는 예상을 바탕으로 연구가 디자인되었다. 본 연구의 가설검증 결과, 첫째, 식생활 라이프스타일이 도시락 메뉴품질에 미치는 영향은 ‘건강추구형’과 ‘간편추구형’ 2개 요인으로 명명하여 분석한 결과 건강추구형이 메뉴품질에 가장 큰 영향을 주는 것 으로 나타났다. 둘째, 도시락 메뉴품질이 메뉴만족도에 미치는 영향은 ‘건강성’과 ‘다양성’, ‘합리성’의 총 3개 요인으로 명명하여 연구한 결과 다양성과 합리성에서 가장 많은 영향을 미치는 것으로 나타났다. 셋째, 도시락 메뉴품질이 도시락 재구매의도에 미치는 영향은 건강을 유지하자는 시대적 흐름인 건강성에서 가장 유의한 영향을 미치는 것으로 나타났다. 끝으로, 메뉴 만족도가 도시락 재구매의도에 미치는 영향은 ‘품질중시형’, ‘메뉴중시형’ 2개의 요인 모두 유의한 영향을 미치는 것으로 나타났다.