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음식에서의 재료와 조형에서의 요소를 배합하는 일을 비교하여 설명하자면 아주 비슷하다. 식재료들을 알맞게 손질하여 적절한 방법으로 다룰 때에 훌륭한 요리가 만들어지는 것처럼, 조형 작업에서 조형요소(재료)들을 어떻게 배합하고 다룰 것인가 하는 방법의 문제, 바로 그것이 '디자인 원리'이다. 디자인 원리는 어떤 특정 효과를 얻기 위해서 디자인 요소들을 결합하는 방법에 적용되는 것으로 각 요소들의 부분과 부분, 부분과 전체 사이에 질서를 형성함으로써 시각적인 아름다움을 주는 미적 형식을 의미한다. 따라서 외식산업에 있어 시각적 조형미가 강조되고 있으며 디자인의 학문적 연계를 통해 푸드 디자인의 이론적 기초 자료로 활용하고자한다.


New value should be bestowed on food as we recognize it to be a product fulfilling the basic needs from now on. Bestowing new value emphasizes various presentation of space centering on a dining-out space, or a designing access such as food styling, menu book designing, etc. It refers to as an extended concept of design.Design is a kind of complex in a high degree brought in by modern culture and its functions are expanding to make better environment as human beings are living by adapting themselves to the environment. Recently, academic research is vigorously done as one of such phenomena through the connection with the adjacent studies in the surroundings.It is very similar to compare and describe the works of combining the elements in the formative arts with the material in food. Food could not be made simply from mixing all the necessary materials in a certain ratio when a certain dish is prepared. Just like a superb dish is made from preparing the materials properly in a appropriate way, the point how to combine and arrange the formative elements(materials) in the formative works is the very formative principles. The formative principles in design refer to the aesthetic form allowing for the visual beauty by forming the order between the part and the whole as well as between the part of each element and the part, as they apply to the way to combine the designing elements in order to obtain certain effects. The visual formative beauty is, therefore, emphasized in the food service industry, which is tried to be utilized as the basic theoretical data of food design through the academic connection in design.