현대 도자 한식기의 일인반상 규범화 연구 -3.5.7첩 반상식기의 구성을 중심으로-

Abstract

The study for standardization of the modern Korean style tableware is started from the problem of Korean tableware identity. This study has been a personal subject for a long time since master´s thesis and embodied through survey and test of tableware. This study is a small part of the standardization of the modern Korean style tableware and suggests three types of Korean tableware modules which are fit for a mat size for one person(25*37, 28*40cm) based on the traditional standardization of 3.5.7Chup-Bansang(table for 3.5.7 side dishes served with rice) as the "modern Korean style tableware in Bansang set for one person" The suggested standard as the Korean tableware modules is the standard of the Japanese tableware having the same rice diet culture as the Korean's, but suggests a new concept of the Korean Bansang set concerning contents and quantity of the Korean food which is different from Japanese's. The Korean tableware setting is plane spatial structure type, which means all dishes are placed on the one table. Therefore, rice dish and Guk(Korean soup) dish are displayed according to the dish size of 11cm, 14cm in diameter, respectively, as plane size of main dish on the table for four or the mat for one. The four types modules [small side dish(11cm in diameter), middle side dish(14cm in diameter), large side dish(17cm in diameter), extra-large side dish(22cm in diameter)] are displayed as the plane display constitution. As the result, 3,5,7-Chup constitution can have a sense of beauty as the common side dishes. This modules are only the personal research, but I expect that this research will contribute to the standardization of the modern Korean style tableware through constant feedback.