한글 타이포그래피와 미감의 교차양상 대응에 관한연구 -서체 형태와 두께에 따른 미감 차이를 중심으로
A Study on the Relationship with Crossmodal Correspondence between Korean Typography and Taste -revolving around the difference in taste according to the typeface shape and boldness
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초록
서체의 시각적 특징은 실제 전달하고자 하는 의미보다 먼저 지각 되어 감정을 느끼고 정서적 반응을경험하는 등 사람의 다양한 감각에 영향을 미친다. 이것을 교차양상 대응이라고 하는데 국외에서는 이에 기반한 여러 가지 교차양상 대응 연구가 활발히 수행되어 점진적 성과가 나타났다. 본 연구의 목적은 서체의 교차양상에 관한 연구가 국내에서는 아직 미미한 실정으로 다양한 분야에 있어 실증적인필요성 인식과 동시에 한글 서체-미감의 두 양상 대응에서 발생한 감각 연합 현상이 서체의 의미가아니라 형태를 보고 느끼는 맛의 감각 형성이 어떻게 발생하는지에 대한 관련성 연구이다. 연구방법은선행연구를 통하여 교차양상 대응 개념의 용어를 정리하고 형태-미감, 라틴 알파벳 서체와 중문 서체-미감의 연상관계를 조사하였다. 실험방법은 9가지의 형태와 두께가 다른 서체의 실험 자극물을 통해7점 척도를 활용하여 5가지(단맛, 신맛, 짠맛, 쓴맛, 매운맛)의 미감 평가 설문을 실시하였다. 실험 결과 서체 형태에 따른 미감 차이에서는 굴림체가 단맛이 매우 강한 것으로 나타났고 서체 두께에 따른미감 차이는 5가지 맛 중 짠맛, 쓴맛, 매운맛이 통계적으로 유의한 차이가 있는 것으로 나타났다. 종합해 보면 한글 서체와 맛은 서로 교차양상 대응 연합이 발생하며 서체형태와 두께가 맛의 요소에 적극적인 영향을 미친다는 것을 알 수 있다. 본 연구를 통하여 한글 타이포그래피와 미감의 교차양상 대응연구 분야의 초석을 다질 수 있는 기초연구 사례가 되기를 바라며 나아가 향후 다양한 분야의 교차양상에 관한 확장 가능성을 기대 할 수 있을 것이다.
Abstract
The visual characteristics of typefaces are perceived before the actual meaning they want to convey, and affect various human senses, such as feeling emotions and experiencing emotional reactions. It is called crossmodal correspondence, and various crossmodal correspondence studies based on this have been actively overseas, and gradual results have been shown. The purpose of this research is to recognize the empirical necessity in various fields as research on the intersecting aspect of typefaces is still insignificant in Korea, and at the same time, the sensory association phenomenon that occurred in response to the two aspects of Hangul typeface-taste is not the meaning of the typeface but the form. It is a study on the relationship between the formation of senses of seeing and feeling. As for the research method, the terms of the crossmodal correspondence concept were arranged through previous studies, and the association between shape-taste and typeface-taste of Latin alphabet typefaces and Chinese typefaces was investigated. As for the experimental method, a questionnaire for taste evaluation of 5 types(sweet, sour, salty, bitter, and spicy) was conducted using a 7-point scale through experimental stimuli of 9 types and different typeface boldness. As a result of the experiment, the taste difference according to the typeface shape showed that the sweet taste was very strong, and the taste difference according to the font boldness showed that there was a statistically significant difference in salty, bitter, and spicy taste among the five tastes. In summary, it was found that the Korean typeface and taste had a crossmodal correspondence association, and that the font shape and boldness had an active influence on the elements of taste. Through this study, it is hoped that this study will serve as a basic research case that can lay the foundation for the research field that responds to the intersecting aspect of Hangul typography and taste.
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