Transcription

1 Design Connection between Korea and Italy 디자인, 한국과이탈리아의교류 Seoul Metropolitan Government, Embassy of Italy

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3 Design Connection between Korea and Italy 디자인, 한국과이탈리아의교류 Seoul Metropolitan Government, Embassy of Italy

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5 C o n t e n t s 인사말 Greetings 6 Greetings from CEO 서울디자인재단대표이사인사말 7 Greetings 주한이탈리아문화원장인사말 8 A perfect fusion of two worlds 프라텔리구찌니대표인사말 12 About the Exhibition 전시총괄 - 안드레아디끼아라교수인사말 카테고리 Category 12 Professional Designer 프로페셔널디자이너 52 Emerging Designer 신진디자이너

6 Designers Professional Designer p.14 안드레아디끼아라 Andrea Dichiara Konggi Affogato all acrilico 공기아포가또알아크릴리코 p.16 이지연 Jiyoun Lee Uno per Uno 우노페르우노 p.18 이희선 Heesun Lee Han Konggi 한공기 p.20 김덕현 Duckhyun Kim Snow Bowl 스노우볼 p.22 강정태 Jeongtae Kang underpin 과일트레이 언더핀 p.24 대안스님 Dae-An WA 천년의숨결을품은瓦와 p.26 마영범 Youngbeom Mah Fruit Bowl 과일그릇 p.28 민경식 Kyungsik Min The Beauty of Korean Lady and Kimchi 김치포기와한국여인의美미 p.30 유국일 Kukil Yu Orbit Juicer 오르빗쥬서 p.32 윤경식 Kyeongsik Yoon Salad bowl 샐러드볼 p.34 이광만 Kwangman Lee Multi-layer Dishes 겹접시 p.36 이정교 Jungkyo Lee Marilyn Monroe Wink 마릴린먼로의윙크 p.38 임선옥 Seonoc Im Food Chandelier 푸드샹들리에 p.40 장명숙 Myoungsook Chang Tea cup and plate; Solemnity 조용한찻잔 p.42 정지현 Jihyun Chung Beehive pattern ceramic Jug and cups 벌집패턴도자병과잔 p.44 조안준 Joan June Oh, Miei Papa 락락소풍 p.46 최금화 Keumhwa Choi DANCHEONG WAGI / OBANG WAGI 단청와기또는오방와기 ( 丹靑瓦器, 五方瓦器 ) p.48 한윤주 Yoonjoo Han C-URCHIN 씨 - 얼친 p.50 황갑순 Kapsun Hwang Korean White bottle 하얀주병

7 Emerging Designer p.54 강동우 Dongwoo Kang Flipside 플립사이드 p.56 구경완 Gyeongwan Koo Rebirth 사용후자연으로돌아가는친환경젓가락 p.58 구소연 Soyeun Koo Nanum 나눔 p.60 김미정 Mijung Kim Korean likes to share dishes 조약돌을형상화한밥그릇과뚜껑 p.62 김현주 Hyunjoo Kim Cranes goes to harvest fruit 열매를가지러간학 p.64 박서진 Seojin Park To. T 티백을걸수있도록만든컵 p.66 박용기 Yongki Park Tip Bowl 팁볼 p.68 서영민 Youngmin Suh Petalo - petal plate 꽃잎 p.70 유인식 Insik You Water flower 뜨거운음식과차가운음식을온도를유지하는접시 p.72 이지선 Jisun Lee Two-sided Bowl 기울일수있는볼 p.74 이진영 Jinyoung Lee Sharing Teapot 나눔다기 ( 茶器 ) p.76 정주영 Jooyoung Chung Bean pod sauce bowl 콩깍지소스볼 p.78 정혜린 Hyerin Jung Be-bm 비 - 빔 p.80 조형석 Hyungsuk Cho Degree dish 디그리디쉬 p.82 최예원 Yewon Choi Pin-up 핀업

8 Greetings from CEO 서울디자인재단대표이사심재진 Seoul Design Foundation CEO, Managing Director Jae-jin Shim 동대문역사문화공원이벤트홀에서다섯번째로기획되는이번전시는이탈리아와함께합니다. 이번 DESIGN CONNECTION BETWEEN KOREA AND ITALY 디자인, 한국과이탈리아의교류 전시는밀라노, 독일, 일본에이어 4번째로한국에서열리는국제적인디자인전시입니다. 이탈리아유명테이블웨어회사이자글로벌기업인구찌니社 (Guzzini) 와, 이탈리아가구회사의디자인기술력을통한디자이너들간의교류는한국의디자인을세계적으로알리고, 동시에음식과주거문화 ( 호텔 ) 를통해시민들이디자인을보다쉽고가깝게느낄수있는기회가될것입니다. 누구에게나친숙한식자재들과주거문화 ( 호텔 ) 디자인을통해시민여러분과다시한번소통하고즐길수있는이번동대문역사문화공원내이벤트홀 디자인, 한국과이탈리아의교류 전시에많은성원과관심을부탁드립니다. 감사합니다. The fifth special exhibition in the Dongdaemun History & Culture Park Event Hall is the one with Italy. The exhibition [DESIGN CONNECTION BETWEEN KOREA AND ITALY]is the fourth international design exhibition held in Korea followed after Milan, Germany and Japan. The design exchange with the worldwide renowned tableware company Guzzini and with Italy s furniture design skills, provides an opportunity for the citizens to experience design intelligibly through culinary and living(hotel) design, eventually promoting Korean design globally. I wish citizens will be able to communicate and enjoy theirselves through this everyday design of tableware and living presented in [DESIGN CONNECTION BETWEEN KOREA AND ITALY]held in the Dongdaemun History & Culture Park Event Hall. Thank you. La mostra di Design che si svolge nell Event Hall del parco di storia e cultura presso la stazione di Dongdaemun e stata programmata per la quinta volta insieme con l Italia. Questa mostra [DESIGN CONNECTION BETWEEN KOREA AND ITALY] : Design scambio tra Corea e Italia e una mostra internazionale che si svolge per la quarta volta in Corea, dopo Italia (Milano), Germania e Giappone. Tra la Guzzini, ditta globale di oggetti per la tavola e per la casa famosa in Italia e nel mondo, e lo scambio tra designers, con il know-how e la tecnologia del design delle ditte di design italiane per far conoscere il design coreano nel mondo e contemporaneamente attraverso il cibo e la cultura dell ospitalità (Hotel - Design) e l occasione di far sentire piu facile e vicino il design ai cittadini. Mi auguro un grande interesse per mostra di [Design, Scambio tra Corea e Italia] che si svolge nell Event Hall del parco di storia e cultura presso la stazione di Dongdaemun, in cui potremo comunicare con voi cittadini e potrete godere attraverso il design per il cibo e il design della cultura dell ospitalità. Grazie. 8

9 Greetings 주한이탈리아문화원장루쵸잇조 Director, Istituto Italiano di Cultura Lucio Izzo 디자인, 한국과이탈리아의교류 는 2010 년세계디자인수도서울을기념하기위한축제중이탈리아를가장효과적으로보여주는이전시로서수백년동안의이탈리아예술전통의기초인창의력, 패기와융통성을가장높은수준으로결합하여소개합니다. 주방용품시장에서세계적인명성을지닌이탈리아마르케지방출신구찌니형제는항상다양한문화에서새로운자극을받아디자인과이탈리아문화를접목시킬줄아는기획자들만선별해왔습니다. 구찌니를위한현식적인프로젝트를성사시킨 34명의한국디자이너들을서울에서진두지휘한안드레아디키아라와이지연이그좋은예입니다. 이번전시는벤베누토첼리니의유명한소금상자에서볼수있듯이, 수세기에걸친이탈리아예술의실용성과아름다움의조화의철학을다시한번분명히인식시켜주고생산분야에서의문화적협력을보여줍니다. 기쁘고자랑스러운마음으로이번행사에개막을축하하며큰성공을기원합니다. The Design Connection between Korea and Italy exhibition commemorates Seoul s designation as the World Design Capital of This event aims to effectively display Italy s centuries old art traditions, creativity, passion and adaptability. Guzzini is the world renowned kitchenware company hailing from the Marche region of Italy. They have always understood the importance of creating fresh approaches in design that combine other cultures with Italian values. Such practices are exemplified by the 34 participating Korean designers, and Andrea Dichiara and Jiyoun Lee who made this event possible through their tireless directing. This exhibition demonstrates cultural cooperation and reiterates Italian art s philosophy that merges practicality and beauty; just as Benvenuto Cellini s famous salt cellar did centuries ago. With deepest respect and congratulations, I wish this event every success. La mostra Design Connection between Korea and Italy, e sicuramente uno degli avvenimenti più efficaci e di maggior impatto che rappresentano l Italia nell ambito delle manifestazioni che celebrano Seoul come capitale mondiale del design La mostra, infatti, coniuga e illustra al più alto livello le qualità che contraddistinguono da secoli la cultura che sta alla base della nostra tradizione artistica, artigianale e industriale: creatività, dinamismo e flessibilità. Non a caso la Fratelli Guzzini, uno dei leader mondiali del settore, si e sempre affidata a progettisti che hanno saputo cogliere e rielaborare stimoli nuovi anche da civiltà diverse ed innestarli in quella italiana. E quanto ha saputo fare anche a Seoul l italiano Andrea Dichiara insiema alla coreana Jiyoun Lee, che hanno coordinato e diretto con il loro studio i 34 designer coreani che hanno prodotto altrettanti progetti innovativi per l azienda marchigiana. Si tratta di un operazione esemplare di cooperazione culturale realizzata nel vivo dell attività produttiva e che ribadisce tangibilmente la secolare filosofia dell unione dell utile e del bello che possiamo ritrovare, ad esempio, nelle celebri saliere di Benvenuto Cellini. E, dunque, con piacere ed orgoglio che saluto questa manifestazione alla quale auguro il più grande e meritato successo. 9

10 두세계의완전한융합 프라텔리구찌니대표도메니코구찌니 구찌니푸드디자인프로젝트는제품의형태나기능혁신에있어기업전략을이끄는과학적이고문화적인진취성에바탕을둔새로운제품을찾는산업전통의중요한부분입니다. 프라텔리구찌니는 1912 년에시작되어이탈리아전통의길을걸어왔으며, 가정, 부엌과저녁식사테이블의문화를만들어왔습니다. 구찌니스타일은이탈리아제품의진정한상징이되었고, 그아름다운생활문화는가정을위한아이템들의완벽한이탈리아컨셉으로, 이는실용적이고, 분명하고, 믿을수있으며사용하기쉬운진정한일상생활의스타입니다. 구찌니푸드디자인은회사역사의중요한부분이며두세계가함께만나는곳입이다. 한쪽에는정규교육과새로운기능을연구하는디자이너와미래를내다보는사람들이있고다른한쪽에는위대한식문화가있습니다. 구찌니푸드디자인은전세계음식및디자인과관련하여전통음식과요리기구, 음식준비와서비스그리고그음식의소비와보존에관한조사와비교, 혁신에많은노력을기울이고있는저명한사람들이여러해동안진행해온생산적이고문화적인프로젝트입니다. 전세계최고의디자이너들은음식과관련한형태와기능간의관계를규정하는새로운컨셉과도구들을창안하기위해전세계가장밝은별들과소통합니다. 푸드디자인은하나의연구이며문화이지만, 또한직접성공적으로생산되어시장에서유통되고있는많은프로젝트의핵심이기도합니다. 또한저희의전시회와카탈로그는많은반향을불러일으키는단초가되었습니다. 멀티플리디씨보푸드디자인 (Multipli di cibo Foodesign) 리서치는 2004년 4월밀라노트리엔날레에서거의백개에가까운새로운국제적프로젝트를소개하였고, 자국의음식과프로젝트의관계를깊이파고들었던 Foodesign Made in Germany 는그결과물을 2005년 2월프랑크푸르트환경전시회에서보여주었습니다. 또한싼펠레그리노 (San Pellegrino) 와아쿠아빠나 (Acqua Panna) 와함께한 2006년 4월밀라노전시인 새로운물의가치 놀라운물의세계 에서는연구의중심에세계의물을하나의음식으로제시하였습니다. 2008년푸드디자인프로젝트는그행보를지속하여일본으로까지이어졌는데자신의전후작품과함께한거장소리야나기의상직적인지도아래, 일본문화가지닌섬세한맛과깔끔한디자인의본질을유지하면서산 업식품의생산과품질을향상시켰습니다. 오늘, 프라텔리구찌니는최고의이태리회사중하나로서, 새로운성공적경험을시작하며도전하는한국의훌륭한디자인과의협력을자랑스럽게생각합니다. 한국의 19명의크리에이터, 15명의신진디자이너들은구찌니의푸드디자인프로젝트에서, 한국고유의음식과세계음식을창조적으로해석했고, 구찌니의경험과노하우가담긴세계적인것과한국음식문화에내려오는의식을특별하게재해석하면서 비슷한것과다른것 을보여주었습니다. 이곳에모인결과물들은모든감성과기능적인면을높이기위한작품컨셉의잠재력을읽어내기에충분한매우뛰어난것들입니다. 물리적으로는먼거리이지만창조적으로는가까운두세계의완전한융합을보여주는전시가될것입니다. 10

11 La fusione perfetta di due mondi Presidente della Fratelli Guzzini Domenico Guzzini Il progetto Foodesign Guzzini è parte integrante di una tradizione industriale in cui la ricerca di nuovi prodotti ha le sue origini nelle iniziative scientifiche e culturali che guidano la strategia aziendale nel percorso di innovazione, formale e funzionale. Fratelli Guzzini nasce nel 1912 e ha segnato tutte le tappe della tradizione italiana nella cultura della casa, della cucina e della tavola. Lo stile Guzzini è diventato un vero simbolo del Made in Italy e della sua cultura del viver bene; un concetto tutto italiano di prodotti per la casa: pratici, inconfondibili, affidabili e di gran qualità, i veri protagonisti della vita quotidiana, facili da usare. Il progetto Foodesign Guzzini è parte integrante della storia dell azienda, l incontro di due mondi: da una parte i designer, visionari, creatori di nuove forme e nuove funzioni, e dall altra parte la grande cultura del cibo. Foodesign Guzzini è un progetto industriale e culturale che da tanti anni coinvolge persone famose nel campo del cibo e del design che mettono tutta la loro energia nella ricerca, nel confronto e nell innovazione per estrapolare sempre il meglio della tradizione del cibo e per gli strumenti per la sua preparazione, il suo servizio, la sua conservazione e il consumo. I più grandi designer al mondo interagiscono con le stelle più importanti del mondo culinario per definire nuovi concetti e strumenti e ridefinire il rapporto tra forma e funzione legato al cibo. Foodesign è ricerca, è cultura ma è anche sostanza: molti di questi progetti, infatti, sono andati in produzione e si possono trovare sul mercato. Contemporaneamente, mostre e cataloghi sono diventati fonti di riflessione e ispirazione: con la ricerca Multipli di Cibo Foodesign furono presentati un centinaio di progetti alla Triennale di Milano nel 2004; Foodesign Made in Germany ha esplorato la relazione tra cibo e prodotti nella cultura tedesca e i risultati sono stati esposti durante Ambiente Francoforte nel 2005; Wonderful Water World i nuovi valori dell acqua, presentata a Milano nell Aprile del 2006 con San Pellegrino e Acqua Panna, aveva il mondo dell acqua come cibo al centro della ricerca. Nel 2008 il progetto Foodesign è arrivato in Giappone, sotto la guida simbolica del maestro Sori Yanagi che, con i suoi lavori ha migliorato la produzione industriale rafforzandone la qualità, riuscendo a conservare i sapori e il design pulito intrinseci alla cultura giapponese. Oggi, la Fratelli Guzzini è onorata di essere una delle prime aziende italiane a collaborare con l eccellenza del design Coreano, iniziando una sfida da vincere e un esperienza di collaborazione di successo. Diciannove importanti designer contemporanei e quindici giovani designer hanno interpretato le differenze e le somiglianze, proponendo nuovi ed originali progetti Foodesign per e con Guzzini, una lettura creativa delle dimensioni locali ed internazionali del cibo, una speciale interpretazione dei rituali inerenti la cultura del cibo Coreana e i suoi sviluppi internazionali, supportati dall esperienza Guzzini. Il risultato è straordinario, in grado di esplorare il potenziale di comunicazione del progetto al fine di migliorarne tutti gli aspetti emozionali e funzionali. La fusione perfetta di due mondi, geograficamente distanti, creativamente vicini. 11

12 A perfect fusion of two worlds President of Fratelli Guzzini Domenico Guzzini The Guzzini Foodesign project is an integral part of an industrial tradition in which the search for new products has its origins in the scientific and cultural initiatives which guide the corporate strategy in its formal and functional innovation. Fratelli Guzzini came into being in 1912 and has travelled all of the roads of Italian tradition when it comes to culture of home, kitchen and dinner table. The Guzzini style has become a true symbol of Made in Italy and its culture of fine living, a totally Italian concept of items for the home: practical, unmistakable, reliable and high quality, the real stars of a new daily reality, easy to use. Foodesign Guzzini is an integral part of the this company history, the meeting of two worlds: on one side the designers, visionaries, formal training and new functions, and on the other side the culture of great food. Foodesign Guzzini is a productive and cultural project which for several years has involved famous people from the worlds of food and design who are putting their considerable energy into research, comparison and innovation to extrapolate the very best of traditional food and the instruments of its preparation, its service, its consumption and its conservation. The world s greatest designers interact with the brightest stars of the world in order to come up with new concepts and tools to define the rapport between form and function as it relates to food. Foodesign is research, it is culture, but it is also substance: many of its projects have, in fact, successfully gone into production and can be found on the market. At the same time exhibitions and catalogues have become fodder for reflection and insight: with Multipli di cibo Foodesign research presented almost a hundred new international projects at the Milano Triennale in April of 2004; Foodesign Made in Germany delved into the relationship between food and project in their homeland and presented its results at Frankfurt s Environment Fair in February of 2005; Wonderful Water World - the new value of water, Milan in April of 2006 with San Pellegrino and Acqua Panna, placed the world of water as food at the center of its research. In 2008 the Foodesign project continued along its road and went to Japan, under the symbolic guidance of maestro Sori Yanagi who, with his post-war work, improved industrial food production and imbued it with quality, managing to retain the exquisite flavors and clean design intrinsic to Japanese culture. Today, Fratelli Guzzini is proud to be one of the first Italian Companies to cooperate with the excellence of Korean Design, starting a new challenge to win, to kick off a new successful experience. Nineteen Stars of contemporary Korean Creator and fifteen emerging designers have interpreted Differences and similarities proposing new and original Foodesign projects for Guzzini, a creative reading of local and international dimensions of food, special interpretations of rituals inherent in Korean food culture and its international development mixing with know how and experience of Guzzini. The results are extraordinary, able to explore communication potential of concept in order to enhance all their emotional and functional aspects. A perfect fusion of two worlds, physically distant, creatively close. 12

13 About the Exhibition 전시총감독홍익대학교국제디자인전문대학원제품디자인학과교수안드레아디끼아라 Director of Exhibition Professor in Product Design IDAS - Hong Ik University, Seoul Andrea Dichiara 이탈리아에서는기업과디자이너간의협업을통해이탈리아고유의생산방식으로산업화를이룰수있었습니다. 이러한협업의성과의전례를바탕으로저는한국의푸드디자인전시를기획하게되었습니다. 저와저의스튜디오파트너인이지연디자이너는저의절친한친구이자훌륭한사업가인도메니코구찌니의후원으로이번전시를기획및총감독할수있게된것을매우자랑스럽게생각합니다. 이전시기획과정에서저희는이경이로운나라, 한국에서의기업과디자이너간의관계, 새로운것을시도해보려고하는실험정신, 그것을통한제품기획과생산에대해다시한번더분석해볼시간을가질수있었습니다. 이번전시를통해저희는구찌니기업의전통과숙련된노하우, 그리고한국의디자인에대한관심으로새롭게창조된디자인트렌드를선보일것입니다. 양국에좋은결실이맺어지길기원합니다. In Italy, the synergy of Designers and Companies have allowed the creation of a tradition of projects finalized to the mass production. The Foodesign in Korea was born with the above idea in my mind and it was enthusiastically supported by my close friend and great entrepreneur Domenico Guzzini. I feel proud that myself and my studio partner Jiyoun Lee have planed and directed this incredible exhibition. Once again we are going to analyze the relationship among project, experimentation and production blending together a great company with an unbelievable country. Guzzini with its strong know-how and tradition and Korea with enthusiasm and passion will create an unbeatable couple in creating a new design trend. Wishing all the best to both of them. In Italia la cultura del progetto finalizzato alla produzione industriale si é formata con i lavori sinergici dei Designers e delle Industrie. Con questo concetto ho pensato di proporre all illuminato industriale e caro amico Domenico Guzzini di realizzare il Foodesign made in Korea. Io e la mia partner coreana Jiyoun Lee siamo orgogliosi di essere i Direttori di questa importante exibition / connection che ci ha dato la possibilità di analizzare ancora una volta i rapporti che intercorrono tra progetto, sperimentazione e produzione, mettendo in contatto e in rapporto una Grande Industria con una Grande Cultura. Una Grande Industria : Guzzini ed una Grande Cultura di un paese fantastico : Corea come depositari da ora della cultura di un nuovo DESIGN in questo paese tutto da scoprire. Auguro a questo incontro veramente speciale, una lunga relazione. 13

14 Andrea Dichiara Jiyoun Lee Heesun Lee Duckhyun Kim Jeongtae Kang Dae-An Youngbeom Mah Kyungsik Min Kukil Yu Kyeongsik Yoon Kwangman Lee Jungkyo Lee Seonoc Im Myoungsook Chang Jihyun Chung Joan June Keumhwa Choi Yoonjoo Han Kapsun Hwang

15 Professional Designer 프로페셔널디자이너

16 Andrea Dichiara 안드레아디끼아라 Born in Ancona (Italy), Lived in Milano (Italy) from 1988, offering a consultancy service of Art Direction. Desig n to selected companies, fulfilling his philosophical project, which includes strategies for the identification of products and planning of colours, materials and finishes. A.D. GCD participated in various design Exhibition, including B&B Sity, Young & Design, Interieur 88 Belgio, Neanderthalogic-Noto, Bar Metals, Mondials New Line Fashion, T70 Alcamo. Oggetti per l Eternita, Bici d Autore-Cinelli, Un Cuore per Amico- Triennale di Milano. A.D. GCD designes furniture, complementary furnishings, objects for technical use, furnishing 300 fashion stores across Europe (Italy, Spain, Germany, Switzerland, Belgium and England) for Pret a Porter brands, and bar restaurants in New York, Egypt and Jordan, and concept design for houses for a building company (Tokyo - Itochu) in Japan. From 2003 at 2005 A.D. was the Director and Master Teacher of Industrial Design Course at Istituto Statale of Art Edgardo Mannucci of Ancona. From September of 2006 is Professor in charge of Product Design in IDAS - Hong Ik University - Seoul Korea and now running a design studio 2 in Asia in Seoul with partnership. In the 1998 A.D. received the IF Design Award Hannover, Award Good Design Chicago. Konggi Affogato all acrilico There is small village nearby my hometown called Numana close to the seaside. And there is antique icecream shop called Affogato (affogato : drowned) al 0 0 caffe. They make one desert called Affogato al caffe, which is a simple fantastic ice-cream with hot coffee. I got idea from that ice-cream desert. With simple generous rice bowl (Konggi) which is used everywhere every time in Korea, I want to mix culture and preserve culture at the same time. The simple traditional minimal pure object Konggi is preserved its own shape and modernized with the historical material acrylic of Guzzini. 이태리 Ancona 에서태어나, 1988년부터는이탈리아밀라노에서아트디렉터로활동을했습니다. 여러회사의제품디자인을위한전략과소재및마감재를포함한색상의기획등을그만의철학을가지고수행해왔습니다. 그가운영한디자인스튜디오 Global Concept Design (GCD) 은 B&B Sity, Young & Design, Interieur 88 Belgio, Neanderthalogic-Noto, Bar Metals, Mondials New Line Fashion, T70 Alcamo. Oggetti per l Eternita, Bici d Autore-Cinelli, Un Cuore per Amico-Triennale di Milano 등여러디자인전시회에참여하였습니다. GCD는가구, 상호보완적인가구, 기술관련제품등과유럽전역이탈리아, 스페인, 독일, 스위스, 벨기에, 영국등지에서 300여개의쁘레따뽀르테브랜드패션상점, 뉴욕이집트요르단등에바레스토랑일본도쿄이토츄에주택컨셉디자인을하였습니다. 2003년부터 2005년까지는이탈리아 Ancona Edgardo Mannucci 산업디자인학과의교수이자디렉터였으며, 2006년 9월부터현재서울홍익대학교국제디자인전문대학교 (IDAS) 에서제품디자인학과교수로재직중이며디자인스튜디오 2 in Asia 공동운영중입니다. 1998년 IF Design Award Hannover와 Good Design Chicago를수상한바있습니다. 공기아포가또알아크릴리코 고향마을근처해변가에 Numana 라고불리는작은마을이 0 있습니다. 그곳에는 Affogato al caffe (affogato : 물에빠진 ) 라는아주오래된아이스크림가게가있습니다. 그곳에서 0 는 Affogato al caffe 라고불리는, 따듯한커피에아이스크림을넣어아주간단하게만든디저트를팝니다. 그까페에서아이디어를얻었습니다. 가장단순하고일반적인밥공기는한국의어디에서나찾아볼수있습니다. 이러한한국의문화적요소와이탈리아의요소를혼합해보고싶었습니다. 또한동시에문화적요소를보존시키고싶습니다. 가장전통적이면서간단하고미니멀하면서순수한물체인밥공기가그형태를유지하면서구찌니의역사적이자대표적인재료인아크릴에담가만든형태로전통적인제품의모던함을느낄수있습니다. 16

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18 Jiyoun Lee 이지연 Industrial Designer who studied industrial design in Myoungji university, and had master degree in IDAS (International Design school for Advanced Studies). Now running a design studio 2 in Asia in Seoul with partnership. Uno per Uno This idea is based on style of Korean table setting. In tradition, especially when we serve, we serve one table with all food set for one person. So we have a meal together with our own table, sit on floor. Even though we do for guest. This style means we show our respect. Here I would like to suggest this table for you to give respect whenever you use it, invite guest or eat alone, you are being treated and you are treating for someone with respect. 명지대학교에서산업디자인을전공하고, 홍익대학교국제산업디자인대학원에서제품디자인석사학위를취득하였으며, 현재디자인스튜디오 2 in Asia 공동운영하고있습니다. 우노페르우노한국의전통상차림은준비된음식을한꺼번에차려놓고먹는독상이기본입니다. 함께식사를하지만모두각각의상에서합니다. 손님에게도마찬가지입니다. 그것이식사하는사람을위한배려이고존중입니다. 이런한국의전통을바탕으로바쁜현대에서다른사람을대접하고자신을대접하는마음갖기를제안합니다. 18

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20 Heesun Lee 이희선 Heesun LEE graduated with a degree in Landscape Architecture from Sangmyung University in Seoul. She has been working in Donghae Landscape Architecture Company as Landscape Architect especially for managing outdoor facilities from 2005 to After she started master course at International Design Advanced Studies in Hongik Univ. and got Master degree of Design in Design Management. From this year 2010, she is working in design management Dept. in 2 in Asia studio. Han Konggi Different from other share plate, Korean rice bowl is very personal. It is given to each person s hand. So, each person wants to hide their food in somehow because Korean put their some share food in their rice bowl. 20 degree tilted open surface conceal the rest food from the other side. And also, steal cover becomes support that hold the plastic bowl from the movement due to the friction. 홍익대학교국제디자인전문대학원에서디자인경영석사학위를받고현재 2 in Asia 스튜디오의디자인매니지먼트일을하고있습니다. 2004년상명대학교조경학과를졸업하고조경시설물회사에서조경기사로아웃도어시설물개발과관리로 2년간일한경험이있습니다. 한공기한국의밥공기는매우개인적인그릇입니다. 나누어먹게끔만들어진다른접시들과달리밥공기는개인각자에게주어지기때문입니다. 따라서오픈되어있는다른그릇들과달리밥공기는어느정도숨김이필요합니다. 접시에서덜어온음식을밥공기에얹어먹을때, 20도각도로기울어진밥공기의윗면은식사시간중상대방의밥그릇에시선이닿지않도록가려주는역할을합니다. 또한스틸커버는뜨거운밥을담았을때받침이되어, 마찰로인해혼자움직이는플라스틱그릇의수고로움을붙잡아주는역할을합니다. 20

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22 Duckhyun Kim 김덕현 After graduating from architecture design department in Hongik Univ., She worked at 260 ARCHITECTS. She found some interesting about furnishing and furniture while She worked as an architect. That is why She went to IDAS (International Design school for Advanced Studies) and majored in product design. She was chosen as an exchange student and She was able to study in HDK in Sweden for one semester while She was in IDAS. She is working as a designer of 2 in Asia Snow Bowl On a snowy day, I was taken by a pot covered by a blanket of snow, and would like to have designed a product that is suggestive of snowy days. I simply made this shape just as the pot capped with snow, and chose the material for functions. The lid part is made by flexible silicon, which has not only the shape covering of snow but functional purpose. Fisrt of all, this lid can cover the bowl filled with food. Holding the lid, which is soft and round, fit on a hand when it is used for extra plates. And this flexibility makes it possible to put on the table with its stability. 홍익대학교건축공학과졸업후이륙공종합건축사사무소에서건축가로서일하던중, 가구디자인에흥미를느껴 IDAS 제품디자인학과에진학했습니다. IDAS 재학중교환학생프로그램의일환으로스웨덴 HDK 의디자인석사과정에참여하였고, 현재는논문지도교수였던 Prof. Andrea Dichiara, 이지연교수님이운영하는 2 in Asia 의디자이너로활동하고있습니다. 스노우볼눈이많이오던날, 도로가의화분에소복하게쌓인하얀눈의형상에매료되어, 이로부터재생되는심상을보여줄제품을제작하고싶었습니다. 형태는간단하게화분에쌓인눈의모습그대로를따라디자인하였고, 제품으로서이형태에어울리는기능을위한적절한재료를선택하였습니다. 뚜껑처럼쌓인하얀눈부분의재료를유연한실리콘으로제작하여, 밥그릇에가득담긴흰밥을덮어주었다가도, 뚜껑을손에들면손바닥에맞게둥글게올려놓기편안한가벼운앞접시로도사용하고, 밥상에안정감있게놓고사용할수있는스노우볼을디자인하였습니다. 22

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24 Jeongtae Kang 강정태 Design Director JTKLAB MA Royal College of Art 2005 Design consultant & Designer ( Space / Interior / Product ) He started a strategic design firm in Korea after 10 years design experience in London. He has various backgrounds such as Interior, architecture, product, furniture, lighting, retail consulting, branding and research area. He worked for Helen Hamlyn Centre and JHP in London as a design consultant. He was invited many exhibitions - Seoul Modern Art Fair, Seoul Auction, KOSID exhibition, Crossovers exhibition in Shanghai, Braun 50 years design innovation exhibition in London, 100% East in London, Ingo Maurer 2005 in Milan, Design Festival in Barcelona 2003 and so on. Jeongtae Kang s creative work was featured in Wallpaper, Blue print, Axis, etc. Underpin Fruit tray, changing ordinary objects to explore versatile possibillties in an architectural way is a product that offers dramatic change of landscape on the table in an elegant way. 디자인디렉터 JTKLAB 로서 2005년영국왕립예술학교에서석사학위를받고디자인컨설턴트 & 디자이너 ( 공간 / 인테리어 / 제품 ) 로활동중입니다. 영국에서의 10년간디자인활동노하우로한국에전략적인디자인회사를설립하였습니다. 건축, 인테리어, 제품, 가구, 조명, 리테일컨설팅, 브랜딩, 리써치등다양한디자인경험이있는실력가입니다. 왕립예술학교산하의디자인연구소인헬린햄린리써치센터와런던소재의건축회사인 JHP 에서의경력이있습니다. 서울모던아트페어, 서울옥션, 코시드전시, 50주년브라운런던전시, 100% East 런던, 잉고마우러밀라노전시, 바르셀로나디자인페스티발전시등다양한전시회등의초대작가로써활동하고있습니다. 영국의월페이퍼, 블루프린트및일본의엑시스등다양한매체에작품이소개되었습니다. 과일트레이 언더핀 일상적인오브젝트인과일트레이를동적인시각으로건축적접근을하여, 세련되고효율적인방법을통해식탁의전경을드라마틱하게연출할수있습니다. 24

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26 Dae-An 대안 Dae-an became a monk in Haeinsa Kookil temple. She is doing Phd course in nutritional science for religious purification and the temple food in Dongkook Univ. in Seoul and teaching temple food at the same place. She wrote down books - Buddhist temple food, Having a moment of meditation on the table and Buddhist temple s table of the seasons. She is also representative of Barookongyang - Buddhist temple food restaurant of Korean Buddhist Jogye Order and the chief priest of Keumsoo temple in mountain Jiree in Kyungsangnamdo Sanchung. Wa The roof of Hanok is a plate embracing sky and Kiwah (the roof tile) serves food that opens up the eyes of human spirit. 해인사국일암으로출가했으며선방정진과사찰음식연구를위해동국대학교에서식품영양전공으로박사과정을밟고있습니다. 대한불교조계종사찰음식점발우공양의대표와동국대학교에서사찰음식관련강의를하고있습니다. 저서로는사찰음식다이어트, 식탁위의명상, 열두달절집밥상등이있고사찰음식연구회총무로활동하고있으며경남산청의지리산금수암주지스님이기도합니다. 천년의숨결을품은瓦와한국의역사속에서늘함께해온한옥의지붕은하늘을담는그릇이며기와는인간의아름다운영혼을일깨우는음식을담아냅니다.

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28 Youngbeom Mah 마영범 CEO of SO Gallery. He was a professor in Kyungwon University, Kunkook University, Sookmyung university and Hansei University in He has been designing several spaces since He also worked as a Director of Daelim Art Gallery, 2009 Korean Style Expo for Ministry of Culture, Sports and Tourism and Tongyeong traditional crafts design. And he has been design consulting for Daelim construction company and Seoul Design. He won Awarded two times in National Art Exhibition, new artist of the year in Joongang fine arts prize, KOSID, designer of the year in magazine Design, Awarded three times in Myunggamyungin in magazine Interior, the first prize from JCD, MARU Design Awards 2008 communication re-design, awarded designer of the year and space of the year in Living Design Fair. He was invited artist of Living Design Fair four times. Fruit Bowl 1990년부터운영하고있는 SO GALLERY 대표로경원대학교, 건국대학교, 숙명대학원교수와, 한세대학교초빙교수를역임하였습니다. 2006년대림미술관이사를지냈으며, 대림건설 (e편한세상 ) 총괄디자인컨설팅을하였습니다. 2008년부터현재디자인서울총괄본부 MP (Master Planer) 로, 한국디자인진흥원 Good Design 과 KDA 코리아디자인어워드 심사위원이며서울특별시디자인자문위원이기도합니다. 2009년문화관광부 2009 한국스타일박람회 예술감독으로통영전통공예품디자인제품개발을하였으며, 1979, 80, 83에 2회에걸쳐국전에입선하였습니다 중앙미술대전특선올해의신인작가상 ( 현대미술관 ) 을수상하고, 1995년 KOSID 협회상과월간디자인올해의디자인상을수상하였습니다. 1997,2000,2003,2006 년리빙디자인페어에작가로초대되었으며, 1999, 2001, 2008년에는월간인테리어명가명인상을수상하고 2008년 MARU Design 수상하고 2003 JCD협회금상을수상하였습니다. 2010년리빙디자인페어에서올해의디자이너상, 올해의공간상을수상하였습니다. 과일그릇 28

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30 Kyungsik Min 민경식 Designer in architecture and interior in Korea. Kyungsik Min graduated from Seoul National University, Seoul, Korea/B.S. and School of Seoul National University, Seoul, Korea/M.A. As he became architect, Su-gun Kim pupil, he experienced as a Branch Principal, Space Group of Korea, New York, US ( ) and was a top designer in Senior Designer, S.O.M (Skimoto Owing & Merril), New York, US ( ). After he returned to Korea with the Partner, C.C.M.P, New York, US, he was a president of the principal, Space Group of Korea and for the moment, he is a president of Principal, Min kyungsik Architectural Design and Co-Principal. The Beauty of Korean Lady and Kimchi The Kimchi that a lady prepared with her deft hands on the clear white bowl keeps nicely presented, rustic simplicity and beauty of the Korea. The bowl has to have affection to the food. That s the designer s qualification. Put the food on the bowl. The food has the full of artistic effect. The back view of the lady who makes the food. The formal motive is observed from the lady s back view. The beauty that emphasized with curve s softness and moderation is to express as the object 건축그리고인테리어디자이너로서울대조경학과및환경대학원을졸업하고고김수근선생의제자로건축을시작하여 ( 주 ) 공간건축사사무소뉴욕지사장을거쳐뉴욕 S.O.M (Skidmore, Owings & Merrill) 의수석디자이너로활동하였습니다. 이후뉴욕 C.C.M.P 건축사무소대표와서울로돌아와 ( 주 ) 공간종합건축사사무소파트너소장을거쳐현재 m_inks design & 민경식건축사사무소의대표로몸담고있으며이로재북경의공동대표를맡고있습니다. 경기대건축전문대학원, 서울대조경학과, 아주대건축학과, 한양대건축학과등에출강하였으며미국건축가회 (AIA), 미국건축사협회, 한국건축가협회, 한국실내건축가협회 (KOSID), 한국박물관회원으로도활동하고있습니다. 김치포기와한국여인의美미여인의손길로차려지는하얀그릇위의김치한포기는정갈함과소박함, 한국의미를함께담아냅니다. 그릇은음식을품을수있어야한다. 는것은디자이너의명제입니다. 그릇엔음식을담다. 담아내는음식엔정서가있다. 음식을만드는여인의뒷모습. 형태적모티브는여인의뒷모습에서착안하였습니다. 곡선의부드러움과절제를강조한아름다움이오브제로표현되어지기를바랍니다. 그릇에얹혀질음식에대한기대감은그릇의여백으로대신합니다. 30

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32 Kukil Yu 유국일 Kuk-il Yu was born in Incheon in He graduated from Hong-ik University with a B.FA in Metal Art and Design in 1993, and also got a master degree in Industrial Design in He loves music. In 1998, He established Metal Sound Design (MSD), starting off with making objects using the mixture of music and metal in forms and idea. Since then, he has produced metal speakers and high-end audio. He won many awards from internationally renowned design and audio competitions. He won CES Innovation awards in 2005, 2006 and 2009 for his speakers, Moon ll, Planet, and Rhea W. He also designs furniture, lighting, and everyday products, using metal. He is working on sound-scape for space. Orbit Juicer Every substance has its own distinct property and wavelength. When material is activated, it loses its own properties, and it becomes or appears to be something else. However, no matter what, the wavelength stays the same. It is the fundamental of nature that the wavelength becomes extinct or diffuses, spreading out from its core (the cell nucleus), Inspired by this natural phenomenon, I developed its imagery as the image of contraction and release. The pattern of this objet is the geometry of its distinct wavelength energy. The concept of the design is the un-materialization of substances, the activation of material. (What I mean by activation or un-materialization of substance is, for example, making metal look unlike metal, or make ceramic look like metal.) This idea and imagery of contraction and release from a substance has developed into a practical tool to squeeze out juice from fruits and vegetables. When in use, this juicer (squeezer) is designed not to make cuts or scratches on user s hands. 1965년인천에서태어나, 1993년홍익대학교금속조형디자인학과를졸업하였으며, 2004년에는산업디자인석사학위를취득했습니다. 음악을좋아하여, 금속과음악을이용한오브제를시작으로 1998년에 Metal Sound Design (MSD) 를설립하여, 금속스피커와하이엔드오디오를제작해오고있습니다. 세계적으로유명한오디오디자인어워드에서다수수상하였으며대표적으로 2005, 2006년그리고 2009년에스피커 Moon ll, Planet, Rhea W 로 CES 이노베이션상을수상하였습니다. 금속을이용한가구, 조명, 일상의제품들도디자인하고있으며, 공간을위한 사운드스케이프 를준비하고있습니다. 오르빗쥬서모든물질은고유의성질 ( 물성 ) 을가지고있고, 고유파장을가지고있습니다. 물질을활성화시키면, 물질이가지고있는고유의성질을잃어버리고, 다른물질이되거나다른이미지로보이게됩니다. 그러나가지고있는고유파장은그대로남게됩니다. 물질의기본은하나의핵을중심으로파장이점차소멸되거나, 멀리확산되어퍼져나가게됩니다. 이러한자연현상의이미지를전개시켜, 하나의오브제마다 수축 과 발산 의이미지로설정하였습니다. 오브제의패턴은, 발산되는고유파장에너지를도형화하였고, 물질을비물질화하여 활성화 한것이이디자인의컨셉입니다. ( 예를들면, 금속을금속같이안보이게하거나, 세라믹을금속같이보이게하는것을말합니다.) 물체의이미지를전개시켜하나의오브제를 수축 과 발산 의에너지로만들어, 과일이나야채를과즙을내는도구로만들었습니다. 또한, 과일을갈을때에손에상처를내지않도록디자인되었습니다. 32

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34 Kyeongsik Yoon CEO, President Architect of KACI International Inc., EnS Grove Ltd. Co., Johnson & Partners Co. Ltd Born in Daegu, South Korea, he had BA degree in Yeungnam Univ. in 1983 and stated practice Architecture in KACI Intl in Later on, from early 90 s to 2005, he did collaboration work with Cesar Pelli(USA), Ricardo Legorreta(Mexico), David Chipperfield(UK), Michel Wilmotte(France), Shigeru Ban(Japan). He did work of Korean Cultural Center in Indonesia, CJ Haesly Nine 윤경식 Bridges Club House, CJ Luxury Villa in Hannam UN Vilage, Dong Hoon Hillmaru CC Club House, Beijing Pine Ridge CC Club House, Guangzhou Golf CC Club House, Papertainer Museum in Seoul Olympic park, British School, Daegu Convention and Exhibition Center, Large Residential complex in Daegu Fashion Apparel Area, YoungShin School complex, Hyundai Department Store Shinchon remodeling design, Kyungsan City Parliament hall and Women s Center, Treichville Arts and Cultural Center in Abidjan, Cote D Ivoire, Liberia Sports Arena, Odessa Convention and Exhibition Center, Shanghai and Xuhui Complex Development in China. Salad Bowl This pottery goods has two design motives. One is Korea s traditional celadon pottery Technique: intaglio and relief carving. The other is visual ambiguity by double skin and dematerialization of mass, which is one of the characteristics of modern European architecture. Despite historical and geographical differences, the two motives have a similar creative technique. Depth of two surfaces can cause visual pleasure as well as a sense of curiosity by providing the three dimensional effect of mass. Also, in terms of functional aspects, the low thermal conductivity of the inner and the outer sides provides the effects of warm and cold retention. In designing the exterior, the advantage of Double skin design method can be used to express many patterns. It can use not only natural materials like trees, flowers, animals but also religious patterns from different countries and regions. It can help to meet diverse needs and tastes of customers in different regions by beautiful arrangement of geometric shapes and irregular shapes. Also, salad bowl can be made of various materials. Ceramics and glass provides tradition, elegance and the effects for display. Metal and plastics are useful for functionality and mass production. It is possible to make an expression by varying the shapes, colors and textures depending on the value, the cost, the productivity and the scarcity of the materials. KACI is making new design attempts by integration and convergence of designs in different areas of Korea traditional pottery techniques and modern architecture and would like to suggest a totally new, unique sensual experience as well as convenience, productivity, tradition and symbolism. 한국건축회장으로 1957 년대구에서출생하여, 경북고와영남대를졸업하고, 1984년 한국건축에입사하였습니다. 그후 90년대초부터미국의 Cesar Pelli, TLPA, NBBJ, De Stefano+P 등의사무실에서실무를익히고협력설계를진행하였습니다. 모로코, 라이베리아, 코트디부아르등북서아프리카에서대규모복합문화예술단지, 실내체육관, 병원등프로젝트를수행했으며동유럽우크라이나오데사컨벤션센터기본설계를수행하였습니다. 국내에서는대구전시컨벤션센터 (EXCO) 국제공모당선, 경산시여성회관, 의원회관당선, 침산대규모주상복합단지당선, 한국패션센터, 의정부의원회관, 대구실내체육관, KTX대구역사, MBC일산센터등의공모에입상하였습니다. 샐러드볼본디자인에는중요한두가지컨셉의모티브가사용되고있습니다. 한국의전통도자기기법중청자의장식기법인음ㆍ양각의각법 ( 투각문 ) 과현대유럽건축의특징중하나인 Double skin 및 매스의비물질화 를통한시각의모호성입니다. 두모티브는시대적, 지리적차이에도불구하고기술적장식의장의조형요소로서유사한독창적인기법입니다. 두개의면을이용한표피의깊이감은매스에입체감을주어호기심과시각적즐거움을줍니다. 기능적인측면에서도안측면과바깥측면의낮은열전도율로음식물의보온ㆍ보냉효과까지기대할수있습니다. 표피디자인은 Double skin 의장점을최대한이용하여다양한패턴과문양의연출이가능합니다. 나무, 꽃, 동물과같은자연적소재에서부터, 나라별지역별종교적문양이적용될수있을것이며, 아름다운수학적기하학도형의배열및불규칙적인형상등소비자의다양한요구를충족할수있을것입니다. 또한, Salad Bowl 의재료로는전통과품위및전시연출효과를위해서는도자기와유리, 기능성과대량생산을위해서는금속재와플라스틱이가능할것입니다. 그외가치ㆍ비용ㆍ생산ㆍ희소성에따라형태ㆍ색ㆍ질감을달리한표현과연출이가능합니다. 한국전통도자기법 과 현대건축 의서로다른분야의디자인의통합및융합을통해새로운디자인을시도하며, 디자인의편의성, 생산성이외전통성과상징성및색다른감각적경험을제안하고자합니다. 34

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36 Kwangman Lee 이광만 Chairman of Gansam Architects & Partners Co. Ltd He had BA & MA degree of Architectural Engineering Department in Hongik Universiity. He is director of Korea Architects Association. He won Prize from Seoul Construction Culture Award(95), Best Prize from POSCO Steel Structure Society (95), Prize from Korea Construction Culture Award (95), Gold Medal from POSCO Steel Structure Society (98), Prize from Korea Construction Culture Award (98), Special Prize from Steel Structure Society (00), Prize from Korea Construction Culture Award (03) and Culture & Sports Minister Award on Architecture Day (08). Multi-layer Dishes These 4-piece-set dishes have eastern line and composition for modernized Korean dish. Idea was started from combining two different dining cultures between eastern and western. In many eastern food cultures, generally one sort of food for every guest is served in a big dish and each guest takes affordable amount. Western typical, different but omnipresent way, served individual amount in personal dish. These two behaviors are all considered in 4 different dishes with each distinct usage. 4 dishes are for Jongji(dip), front-dish, main, platter. Platter is for plentiful presentation of big sharing food. So it is biggest, dippiest, but has gentle slope. Main dish is for its common individual use main. Main food will be positioned in center crater, and wide edge can be used for garnish or special sauce. Frontdish, Korean style naming(called as Aep-jupsi. Aep for front, jupsi, means dish), is for containing share from platter with one hand hold. Jongji is small bowl cup for various sauces or something. oil, Korean miso, Hot pepper paste are proper examples. These 4 dishes are stacked as one piece. When 4 dishes are stacked together, every edge makes one flow 간삼건축회장으로홍익대학교건축학과와동환경대학원졸업을졸업하고현재한국건축가협회수석부회장으로있습니다. 서울시건축문화상 (95), 포스코강구조학회최우수상 (95), 한국건축문화대상본상 (95), 포스코강구조학회금상 (98), 한국건축문화대상입선 (98), 강구조학회특별상 (00), 한국건축문화대상본상 (03), 건축의날 문화체육부장관상 (08) 을수상하였습니다. 겹접시동양적인선과구성을현대화된용도에사용할수있도록고안된 4종세트로동서양의각기다른식문화가결합된형식을고려해진행하였습니다. 서양에서일반적인각개인을위해개별로나누어나오는보편화된형식과여러동양문화에서보편적인종류별로여러명분량을푸짐하게쌓아두고필요시에덜어먹는, 서로다른두형식모두를고려한 4가지각기다른용도를가진접시들로구성됩니다. 4개의접시는각각종지, 앞접시, main, platter 이며, Platter 는모두의양을한번에담기위해가장크고깊지만각도가완만한접시입니다. Main은일반적으로사용되는, 개인별로구별되어나오는주요리용접시로, 중앙에음식을모아담고주요리의소스나가니쉬를가장자리에꾸며놓을수있도록고려된접시입니다. 앞접시는한손에들고 platter 의음식을덜어먹기좋은형태로고려된접시이며, 종지는개별적으로찍어먹기위한소스나오일등을담아두기위한접시입니다. 이 4개의접시는겹쳐져쌓입니다. 이 4 개의접시가모두합쳐지면각접시의가장자리부분이완만한흐름으로이어져하나의조각처럼이어지게됩니다. 36

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38 Jungkyo Lee 이정교 Designer, Jung Kyo, Lee born on 1962 in Seoul, Korea is currently an Industrial and Space Design professor and chairman of Department in Hongik University. He also works as the design advisor for the LG Hausys and the Korea Airport Corporation. Since 2008 to till this day he is taking total control in constructing and producing the Kumho ASIANA Group s Main Tower Building LED Gallery and its media contents. Recently, he has been working on the brand identity of the LaoLao Bay Resort in Saipan, the corporate identity of Busan Biennale and the exterior environment design of the Imperial Palace Boutique Hotel in Itaewon (Seoul, Korea). Marilyn Monroe Wink Caster- Marilyn Monroe Wink. Hemispherical dome shaped caster for paper and salt on a modern square shaped support. A parody of world s sexy icon, Marilyn Monroe Portrays Marilyn Monroe s facial expression in three dimension. Users will convey a new sensation while using this caster. Designed to give a humorous message on the dinner table. (a sexy and cute image) This caster will bring nostalgia of the past to the ones who are sitting at the dinner table. 디자이너이정교는 1962년서울에서태어났으며현재홍익대학교산업디자인과공간디자인전공교수이며학과장을맡고있습니다. 또한 LG Hausys 와한국공항공사의디자인자문교수이기도합니다. 2008년부터지금까지금호아시아나그룹의메인타워빌딩 LED 갤러리디자인과디지털미디어콘텐츠를진행해오고있습니다. 최근에는사이판 LaoLaoBay 골프리조트의 B.I., 부산아트비엔날레의 B.I. 그리고서울이태원의 Imperial Palace Boutique 호텔의외관디자인및메인로비부분디자인프로젝트를진행하였습니다. 마릴린먼로의윙크제품명은마릴린먼로양념통입니다. 모던한사각형받침대위에소금과후추를담고있는반구형태의양념통으로세계인들의섹시아이콘인마릴린먼로의이미지를패러디하였습니다. 마릴린먼로의표정을입체적으로표현한양념통으로사용할때색다른느낌을줍니다. 식탁위에서이양념통은유희적인이미지를연출하여앉아있는사람들에게과거의향수를느끼게합니다. FRONT VIEW 45 SEC Andrew Warhola Marilyn Monroe TOP VIEW

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40 Seonoc Im 임선옥 Graduated Bunka Fashion College Tokyo/Japan New York FIT Summer School 1996 Found EGO 1998 S.F.A.A Seoul Collection Debut 2003 Launching Imseonoc 2007 Imseonoc Buam-studio open Seoul Collection & Exhibition Adjunct professor in Hansei University. Food Chandelier Subtitle : Every pleasure of your food life Material : Ceramic, Steel, Wood and Glass / Anything else can be fine Color : White, Black, Silver and Mix of any other color Inspiration In Asian kitchen, it is served by lots of food on the only one table. Its image is used to be buffet like every day party. Food Chandelier is able to remind you as high heels and flower leaves by the bunch of small plates. 일본도쿄부카패션대학졸업하고미국뉴욕 FIT 여름학교과정을하였습니다. 1996년 EGO설립하고, 1998 S.F.A.A 서울컬렉션에데뷔하였습니다. 2003년 Imseonoc 브랜드론칭하고, 2007년 Imseonoc 부암스튜디오오픈하였습니다. 1998년에서 2009년까지서울컬렉션에서전시를가졌으며 2008년부터 2년간한세대학교외래교수를역임하였습니다. 푸드샹들리에부재는 식생활의기쁨 입니다. 세라믹, 스틸, 목재, 유리등여러재료로제작가능하며흰색, 검정색, 은색혹은여러가지색의혼합이가능합니다. 아시아의부엌에서영감을받았습니다. 아시아의부엌에서는한테이블에많은종류의음식이차려집니다. 그모습은마치매일파티의뷔페같은이미지를연상시킵니다. 푸드샹들리에 는작은접시에놓인한묶음의꽃잎과하이힐을생각나게합니다. 40

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42 Myoungsook Chang 장명숙 Born in 1952 in Seoul, she studied Fine Arts of Arts Department in Ewha Womans University and got into Graduate School of Industrial Art Master s Course in Hongik University. In the middle of course, she moved to Italy and studied fashion design (Figurinista Diploma) and stage and film costume design (Costumista Diploma) in Istituto Artistico dell Abbigliamento Marangoni, Milan, Italy and Make up Art in Accademia Trucco Professionale, Milan, Italy. Later, she worked as a consultant for Asian costume part in Teatro alla Scala in Milan, Italy. Then, in Korea, She gave lectures in Duckseong Women s University, International Fashion Design Foundation, Seoul Arts College, Hanyang University, Dongdeok Women s University, Korea National University of Arts. She also, worked as a adviser and consultant for Esquire Co. Ltd, the monthly magazine Fashion Korea, Istituto Europeo di Design (Milan, Italy), Sampoong Department Store, the Samsung Cultural Foundation, Yupung (Korea Agency of Salvatore Ferragamo), Bosung Inc., and Shinhwa silk. Also she had responsible for designing the costumes for several productions and was in charge of costume for opening and closing events of 86 Seoul Asian Games. She did Korea - Italy s cultural exchange programs of 88 Seoul Olympics, cultural events, Teatro alla Scala. She wrote down the books [Dad, My Dad], [wear Versace in the sea and wear Armani in the city]. Now, she is working as a coordinator for cultural and industrial exchange program between the two countries, Korea and Italy. Tea cup and plate; Solemnity This form has some feeling of solemnity, because the form is originated from oriental religious worship. Generally a cup has one handle, but this cup has two handles with which we should use two hands without any other actions or things. So we could have a deep meditation silently while we have a tea time. The plate which holds up very valuable and precious tea is a little bit high. 1952년서울출생으로이화여자대학교미술대학장식미술학과를졸업하고홍익대학교산업미술대학원의상전공석사과정재학중유학하여이탈리아밀라노 Istituto Artistico dell Abbigliamento Marangoni 에서패션디자인 (Figurinista Diploma) 과무대및영화의상디자인 (Costumista Diploma) 그리고이탈리아밀라노 Accademia Trucco Professionale 에서 Make up Art 전공졸업하고이탈리아밀라노 Teatro alla Scala 동양복식부문컨설턴트로일했습니다. 그후한국에서덕성여자대학교, 재단법인국제패션디자인연구원, 서울예술전문대학, 한양대학교, 동덕여자대학교, 한국예술종합학교에서강의활동을활발히하였습니다. ( 주 ) 에스콰이어, 월간 패션코리아 Fashion Korea, Istituto Europeo di Design ( 이탈리아밀라노소재 ), ( 주 ) 삼풍백화점, 삼성문화재단, ( 주 ) 유풍 (Salvatore Ferragamo) 한국측에이전시, ( 주 ) 보성인터내셔널, ( 주 ) 신화실크등의회사에서디자인고문및자문위원으로활동하였습니다. 또한여러작품에무대의상디자인을담당하였고 86 서울아시안게임개폐회식행사의상디자인을담당하였습니다. 한국-이탈리아의문화교류를위한작업및활동으로는 88 서울올림픽문화행사프로그램 Teatro alla Scala 한국유치건등을기획하였습니다. 저서로는 아부지, 우리아부지, 바다에서는베르사체를입고, 도시에서는아르마니를입는다 가있습니다. 현재한국과이탈리아를오가며양국간의다양한문화및산업교류프로그램의코디네이터로활동중입니다. 조용한찻잔이것의형태는동양의제기형태에서유래했으므로, 다소엄숙한느낌입니다. 일반적으로 cup에는손잡이가 1개이지만, 이것은 2개의손잡이를갖고있습니다. 따라서차를마실때, 다른행위를멈추고오로지차를위해두손을신중하게사용합니다. 그러므로이찻잔은우리에게차맛을음미하면서, 조용하게메디테이션을하도록합니다. 이러한소중한차를받치고있는굽은높습니다. 42

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44 Jihyun Chung 정지현 Ceramist Jihyun Chung was graduated in 2000 at Camberwell college of Arts in London. She was back to Korea and opened her ceramics studio and developed her own ceramic products from She use multi-layer colored slip and cut the surface to show color inside to make lamp shades and cups. For 3years she showed and sold her works in Sydney, Milan, London, NewYork, Tokyo and Berlin Design Festival. Beehive pattern ceramic Jug and cups When I drink sake or soju, I would like to make a shot for sake or soju. And I use simple shape and cut the surface to look like beehive pattern. The shapes of Jug to use my ceramic cup and shot connect together. So shots can file up on top of jug and serving together. Ceramist이며 2000년런던예술대학캠버웰컬리지를졸업했습니다. 2003년한국에돌아와도자작업실을오픈하고원하는도자작업을시작하였습니다. 그녀는각기다른색의레이어로캐스닝하여표면을깎아안쪽의색을보여주는작업으로조명과컵시리즈를만들고있습니다. 3년동안시드니, 밀라노, 런던, 뉴욕, 도쿄, 베를린디자인페스티발에참여하며작업을선보이고판매하고있습니다. 벌집패턴도자병과잔사케나소주를마시며 shot잔을만들어보고싶었습니다. 그래서표면을깎아벌집패턴의단순한형태를잡아보았습니다. 도자병은큰컵과작은잔을연결하여만들었고잔을병위에쌓을수있고함께보관하거나운반할수있습니다. 44

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46 Joan June 조안준 Design professional who has been consulting design management and design for 25 years. Performing a research to integrate new food culture into design environment and design management. Yonsei University, Dept. of Housing & interior Design, Doctor s Course Completion Kensington University, Design management (MA). Tokyo Woman s Christian University, of Art Dept of Living Design Special course of Art: Graduation, Japanese Table Design Association Table Coordinator Superior Diploma, Japanese National Cooking School Association, Japanese Home Cooking Technique Accreditation. Present JOANJUNE DESIGN GROUP Representative, Chairman of Design & Food Culture. Food Critic and Menu Developer. Adjunct Professor in IDAS Hongik University. Jeju Hyatt Regency Hotel, Seokyo Hotel Design Generalization & Design Strategy Consultant, Author Joan June [Opening My Cooking Note], Japanese Female Architect Association, Role of Joan June [Residence Program Designed by Female Architect. 5 Volumes of Complete Collection] Oh, Miei Papa The trip to my father s grave always starts with packing disposable bowls and plates. Although there is a variety of food to put on the plates and bowls, I feel sorry for my father, who used to enjoy eating from neat-looking plates in his life. The expensive ritual silverware and utensils are too heavy to carry around, or to put away. This made me wish for special plates and bowls that can be both ritual and convenient to use. Memorial service is also a party for the diseased. I made a plate that can be used for our loved ones. By raising the stem frame, I expressed the respect and love to the people which the plate is used for. This plate goes well with other utensils and silverware, at any place particularly at a tea party. I hope this plate will bring many precious moments. 25년간실내디자인설계와디자인매니지먼트컨설팅을해온디자인전문가로새로운음식문화와디자인환경및디자인경영을접목시키는일을연구하고있습니다. 연세대학교생활과학대주거환경학과박사과정을수료했으며, KENSINGTON UNIVERSITY, DESIGN MANAGEMENT (MA) 일본동경여자미술대학생활미술학과졸업, 일본테이블디자인협회테이블코디네이터사범디플로마, 일본전국요리협회일본가정요리기술검정인증받았습니다. 현재 JOANJUNE Design Group 대표이사, 사단법인디자인과음식문화이사장, 요리평론가및메뉴개발연구가. 홍익대학교국제디자인전문대학원겸임교수. 제주 HYATT REGENCY HOTEL, 서교호텔디자인총괄전략컨설턴트로있습니다. 저서로는 내요리노트를공개합니다, 일본여성건축가협회, 조안준역 주거계획전집 5권이있습니다. 락락소풍 즐거운소풍 아버지에게가는소풍길은언제나그릇을챙기는일부터시작됩니다. 담는음식은늘다양하지만종이접시나플라스틱용기에담아풀위에펼쳐놓을때면생시에깔끔하고아름다운것을즐기시던아버님께늘송구스러웠습니다. 애써장만한제기가있어도한상자나되는부피로인해매번가져가는일이나놓을때는물론수납하는일이얼마나힘들었는지모릅니다. 나름대로형식도갖추고즐거움을담을수있는특별한그릇이있으면얼마나좋을까? 제사도이곳에있지않은분을위한파티가아닌가. 사랑하는이를위한즐거움을곁들인그릇을생각해봅니다. 대를높여그릇을올리고음식을얹으니공경과사랑의마음을높이더많이담을수있을것같아애써틀을만드는디자인을고집했습니다. 서로다른크기의모양이합해지고나눠지는재미를더해다른색, 모양의식기와도잘어울리니무언가특별할것같은파티에하이라이트를받을수도있어많은소중한이야기가이그릇에서부터태어나리라욕심을가져봅니다. 46

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48 Keumhwa Choi After graduating from Sculpture department in Hongik Univ, She went to Carrara in Italy to study in Carrara National Fine Arts Academy. Since graduation, She has been working and having exhibitions around Korea, Italy, America and France. And also She has been teaching in several times in those countries. Now She is a professor in Sungshin Univ. And She is an Exhibition Director of Milano Design City - La Triennale di Milano Incheon. 최금화 Dancheong Wagi / Obang Wagi This dish is designed through the combination of Dancheong -Traditional Korean pattern on th part of buildings-, Obang Basic five colors- and the shape of roof tiles. The reason of using Dancheong and Obang is based on the Oriental Thoughts of the Yin-Yang and Five Elements. Dancheong and Obang have the meaning of displacing evil spirits and symbol of dignity and authority from prehistoric times. And, I applied our traditional wish of health and longevity and blocking the bad luck into modern tableware. Dancheong derived from the behavior of decorating altar or face of a priest for the memorial service for God. Basic color of is Obang -the five colors (blue, red, white, black and yellow)- and it produces many colors together. Obang colors are based on ideas of the Yin-Yang and Five Elements which means the yin and yang energy become. Fisrt of all, this lid can cover the bowl filled with food. Holding the lid, which is soft and round, fit on a hand when it is used for extra plates. And this flexibility makes it possible to put on the table with its stability. The heaven and the earth create tree, fire, soil, gold and water. The five elements are followed by the five colors and cardinal points, middle-yellow, east-blue, west-white, south-red, north-black. Yellow represents soil among the five elements and as the most honorable color used for king s clothing. Blue represents tree among the five elements, symbol of the spring colors and used to defeat the demon and blessing the good fortune. White represents gold among the five elements and means innocence, truth, life and purity. That is why Korean enjoyed a white dress for a long time. Red represents fire among the five elements and means the formation and creation, passion and love and activeness. Black represents water among the five elements and control wisdom. 홍익대학교조소과졸업후이탈리아카라라국립미술원을졸업하였습니다. 한국, 이탈리아와미국을걸쳐작품활동과문화예술관련강의와전시자문및기획을하고있습니다. 현재는밀라노디자인시티 -트리엔날레밀라노인천에서디렉터로서총감독을맡고있으며, 성신여대에출강하고있습니다. 단청와기또는오방와기 ( 丹靑瓦器, 五方瓦器 ) 이접시는한국전통문양인단청과오방색을기와의형태에접목하여디자인한것입니다. 단청과오방색을사용한이유는음양오행사상에기반한것으로우리나라의전통의기와의형태에전통문양과오방색으로디자인하여선사시대부터잡귀를쫒고위엄과권위를상징해왔으며, 나쁜기운을막고무병장수를기원해왔던우리의전통디자인을현대의생활식기에적용하였습니다. 단청은신에게제사를지내거나제단을꾸미는오방색은음과양의기운이생겨나하늘과땅이되고다시음양의두기운이목, 화, 토, 금, 수의오행을생성하였다는음양오행사상을기초로합니다. 오행에는오색이따르고방위가따르는데, 중앙과사방을기본으로삼아황은중앙, 청은동, 백은서, 적은남, 흑은북을뜻합니다. 황은오행가운데토에해당하며우주의중심이라하여가장고귀한색으로취급되어임금의옷을만들었습니다. 청은오행가운데목에해당하며만물이생성하는봄의색, 귀신을물리치고복을비는색으로쓰였습니다. 백은오행가운데금에해당하며결백과진실, 삶, 순결등을뜻하기때문에우리민족은예로부터흰옷을즐겨입었습니다. 적은오행가운데화에해당하며생성과창조, 정열과애정, 적극성을뜻하여가장강한벽사의빛깔로쓰였습니다. 흑은오행가운데수에해당하며인간의지혜를관장한다고생각했습니다. 48

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50 Yoonjoo Han 한윤주 Creative Director : Yoonjoo Han(Vivian Han) F&B korea night at Davos Forum planning & Creative Director, WEF on East Asia 2009 Farewell Dinner, 0 Opened Paranga Book Cafe at Chung Wae Dae, Food Consulting & Creative Director for Drama Style, grand Breath in Thousand years, The Day of Meju, Directing Festival Makgeolli Trans former, Directing Festival & Forum for Art of Soybeans, Opening reception at the Korea Hall at the Venice Biennale, Opened Congdu Deli at Shinsaegae Dept. Store Jookjun 2006 Opened Congdu Iyagi at the Seoul History Museum, Opened 0 Dasot Cafe at the National Museum of Traditional Arts, Opened Congdu Catering, Opened Condgu Restaurant Fashion Outstanding Small to medium business award(city of Seoul) Preta Porter Paris exhibition, Exhibition at the Seoul Fashion Fair, Innoman Inno-B2 mini bag and necklace design, Gift designs for Amore Pacific s Sulhwasoo brand, Accessiries design TV Drama Gung, Solo exhibition at Andrewshire Gallery in Los Angeles, Solo exhibition at Seomi & Tuus Gallery in Seoul, Internships and work experience at experience at Hermes(Paris),Harrods (London),DKNY(Seoul), Etre(Seoul),Polo(Seoul) C-Urchin (C for Chopsticks) Like it is traditionally said that since childhood, they who use chopsticks are getting better for the brain and dexterity, the important object must to be on the dining table which are chopsticks.people who use the chopsticks are Asians Like most of the world s foods are prepared for the chopsticks delicate uses, gradually westerners are skilled to use the chopsticks. The sea urchin of formative beauty and the sticks which are shape of the needles put rounded globular body makes to cause the interests as the aesthetic object. As the crystal bowl, to insert the pair of the chopsticks into the hole, transparency of chopsticks makes to stand out for the food and drink. It is possible to design into the size between adult and children. 외식사업으로다보스포럼 Korea Night 2010 만찬기획및진행, WEF 동아시아세계경제포럼폐막만찬기획및진행하였습니다. SBS 드라마 STYLE 음식감독및촬영세트제공하고, 천년의큰숨, 메주의날 12.17, 막걸리홍보기획전 막걸리트랜스포머, 막걸리누보행사, 깊은맛느린숨장 FESTIVAL, 청와대연풍문 파랑가 북카페를설립하였습니다. 베니스비엔날레한국관리셉션기획및진행하였으며, 신세계콩두델리설립하고, 서울역사박물관콩두, 레스토랑설립대표로있습니다. 또한, 국립민속박물관카페 5 와, 콩두케이터링을설립하였습니다. 디자인및상품개발로는서울시 SBA 우수중소기업으로선정되었으며, 파리프레타포르테전시회, 서울패션페어전시회를가졌습니다, 한샘인테리어침실가구디자인과서울패션페어전시회, 서미앤투스개인전 ANDREWSHIRE L.A 개인전, 드라마 궁, 궁S 장신구디자인, AMORE PACIFIC 설화수 진설라인 GIFT 디자인, INNOMAN INNO-B2 미니백제작및목걸이디자인을하였으며, 주 ) 신한어패럴 POLO 디자인팀, 주 ) 성도-ETRE 디자인팀, 주 ) H.M.S.INC - DKNY MD 팀에서일했으며, HERMES 남성복 MD팀 ( 프랑스 ), HARRODS - 구매팀 ( 영국 ) 에서견습을거쳐, COZETTE 액세서리브랜드대표 ( 미국 ) 를지냈습니다. 씨 - 얼친어릴때부터젓가락사용을하면뇌의발달과손재주가좋아진다는속설이있듯이우리네밥상에없어서는안될필요한도구그것이바로젓가락입니다. 젓가락을쓰는동양권나라들의음식은젓가락의섬세한쓰임에맞게차려지며점차서양인들도젓가락사용에익숙해지고있습니다. 성게의조형적미를모티브로디자인된 sea urchin은둥근구형의몸통에뾰족한바늘모양의스틱들이꼽혀있는독특한형태로식탁위의미적오브제로써흥미를유발시킵니다. 크리스탈볼로한쌍의젓가락을구멍에넣도록되어있으며투명성의젓가락은음식물을더욱돋보이게만들어줍니다. 사이즈별로는어른과아이용으로디자인가능합니다. 50

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52 Kapsun Hwang 황갑순 Born 1963 in Seoul, Korea Graduated from Muthesius Hochschule Kiel, Germany in In the same year chosen as scholarship student for Dr. Hans Hoch Stift -ung and selected as the guest ceramic artist for Staatl. Porzellanmanufaktur Meissen, Germany. Established a private studio downtown in the city of Kel- linghusen, Germany in In the same year, started working as the designer for Porzellan -manufaktur Fuerstenberg and in 2002 received the Best of the Best Prize in the international red dot competition. Awarded the Kultur Aktuell Contribution to Culture Award and received the Justus Brinckmann Preis given to ceramic artists by Hamburg Craft Museum. In 2010 awarded the Byerischer Staatpreis in the Internationale Kunstha ndwerkmesse Muenchen held in Munich Germany. Many of his works are exhibited in numerous museums including the Pinakothek der Moderne Museum. Presently teaching at Seoul National University College of Art since White Bottle The neck portion is made by combining many different pieces which signifies the leaders from all over the world, and the body portion used semi-matt glaze with comparatively little glass silica content and contrasted with the neck portion. Overall the Korean White bottle by using the diverse and soft white color well reflected the traditional beauty. 1963년서울에서출생으로 1998년독일무테지우스예술대학 Muthesius Hochschule Kiel을졸업하였습니다. 같은해한스호흐장학재단 Dr. Hans Hoch Stiftung의장학생으로선발되었으며, 독일의마이센국립백자메뉴팩쳐 Staatl. Porzellanmanufaktur Meissen 초대작가로선정되었습니다. 2000년켈링후젠시중심가에개인스튜디오를건립하였고, 같은해부터퓨어스텐베르크백자메뉴팩쳐의디자이너로활동하였으며 2002년레드닷 red dot 국제공모전에서베스트오브베스트상을수상하였습니다. 이어쿨투어악투엘 Kultur Aktuell 문화공로상을수상하였으며함부르크공예박물관의작가상인유스투스브링크만상Justus Brinckmann Preis을수상하였습니다. 2010년에는뮌헨에서개최되는국제수공박람회 Internationale Kunstha ndwerkmesse Muenchen 에서바이에른슈타트상Byerischer Staatpreis 을수상하였습니다. 뮌피나코텍데어모데르네 Pinakothek der Moderne 박물관을포함한많은박물관에작품이소장되어있습니다. 현재서울대학교미술대학에 2003년부터재직중입니다. 하얀주병여러조각을붙여제작된목부분은세계에서모인각국정상들을의미하며몸통부분은비교적유리 silika 성분이적은반광택유약을사용해연마된목부분과대비가되도록하였습니다. 전체적으로하얀주병 Korean White는다양하고부드러운백색을사용해한국의전통미를반영하였습니다. 52

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54 Dongwoo Kang Gyeongwan Koo Soyeun Koo Mijung Kim Hyunjoo Kim Seojin Park Yongki Park Youngmin Suh Insik You Jisun Lee Jinyoung Lee Jooyoung Chung Hyerin Jung Hyungsuk Cho Yewon Choi

55 Emerging Designer 신진디자이너

56 Dongwoo Kang 강동우 Dong-Woo Kang is a product designer. He graduated from Notre Dame-Cathedral Latin School in Cleveland,USA and is currently enrolled in KAIST(Korea Advanced Institute of Science and Technology) as an undergraduate student. He is a member of Group Shiftone. Flipside FLIPSIDE is a plate that has dual purpose. The plate facing up has a circular groove around in which Galbi or fish bones are tossed. This is needed because having multiple plates just for bones is bothersome and bones scattered on the main plate might look bad. When FLIPSIDE is flipped, it can be used as a fruit plate. Fruits are placed around the v-shaped groove which makes it easier to fork them. 미국클리블랜드소재노틀담고등학교를졸업하고현재 KAIST( 한국과학기술원 ) 산업디자인과에재학중입니다. 그는디자인그룹 Group Shiftone 에소속되어있습니다. 플립사이드플립사이드는두가지목적을가집니다. 첫째로가장자리의홈에갈비뼈나생선뼈를모아둘수있습니다. 이것이필요한이유는뼈를위한앞접시를일일이두는일을하지않아도되고또한메인접시에뼈들이흩어져있으면보기에도안좋기때문입니다. 플립사이드를뒤집으면과일을놓을수있는접시로역할이바뀝니다. V자홈을따라과일을가지런히놓을수도있고, 포크로찍어먹기도수월해집니다. 56

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58 Gyeongwan Koo 구경완 Born in 1981 in Incheon, Korea He enrolling Graduate school of Techno design, Kookmin University. In 2007, he worked with LG Electronics in MC Company for the Y3 mobile project. He has been awarded with several prizes such as Taejoo lighting design award (silver prize) in Oct. 2009, Osaka international design competition (excellent work) in Feb. 2008, LG CYON 1st mobile idea (second prize) in Feb. 2007, Taiwan international design competition (award of merit) in May 2006, and so on. Rebirth The rebirth, a disposable wood chopstick, of new life will start when it plants on the earth after using it. Basically, the rebirth is made of a pair of wood sticks, of which size is about 20x0.3x0.5 (cm). In the detail, it had a seed in the starch cap, located hand of the rebirth. Another side of the rebirth has a hole, which is possible to combine other chopsticks. Let s plant the wood chopsticks. As we give a life to them, we can live them and preserve nature. 현재국민대학교태크노전문디자인대학원석사과정에재학중이며 2007년 LG전자 MC상품기획팀 Y3모바일프로젝트에참여하였습니다. 그리고오사카국제공모전, LG CYON 휴대폰공모전, 대만국제공모전등다수의공모전에서수상경력이있습니다. 사용후자연으로돌아가는친환경젓가락 Rebirth 젓가락은버려지는일회용젓가락에새삶을줄것입니다. 단지땅에젓가락을심기만하면됩니다. 나무젓가락한쪽은녹말뚜껑으로씨앗을, 즉자연을담을수있습니다. 우리의작은관심이그들과함께공존하는세상을만들것입니다. 58

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60 Soyeun Koo 구소연 Soyeun Koo is currently studying product design at International Design school for Advanced Studies (IDAS), Hongik University. She graduated from The School of the Art Institute of Chicago in 2007 with B.F.A., majoring in design objects. Her design philosophy is to pursuit positive interaction between objects and daily life both physically and psychologically. Nanum There are occasions when people need to share drinks in a same cup and they try to be more sanitary and neat. This cup is designed to facilitate sharing drinks. Thermachromic reaction of the rim of the cup will show which part of the cup has been used. Each section of the cup has different thermachromic reaction to individualize each person s lip trace. Inner side of the cup has a spout shaped handle to pour out drinks without dripping. 현재홍익대학교국제디자인전문대학원 (IDAS) 제품디자인과에재학중이고, 시카고아트인스티튜트에서디자인오브제를전공, 2007년에학위를취득하였습니다. 디자인철학은오브제와일상생활간의긍정적인육체적, 심리적상호작용을추구하는것입니다. 나눔사람들끼리음료를나누어마시게되는경우, 누구나조금더위생적이고깔끔하게나누어마시길바랍니다. 이컵은음료를나누어마시는것을더욱용이하게하기위한디자인에중점을두었습니다. 온도에따라색이변하는시온잉크가컵테두리에입이닿았던부분을표시해주면다른사람과나누어마시게되더라도자신이입을댄부분을확인할수있습니다. 컵테두리의각부분은다른색으로반응하기때문에헷갈리지않습니다. 또한컵내부형태가주전자의주둥이처럼생겨서음료를따라낼때흘리지않고따를수있습니다. 60

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62 Mijung Kim 김미정 Born in 1988 in Korea. New Product Designer who just stepped forward to design industry. She is studying product design at Industrial Design Department of Hong-Ik University since One year from now, her design history will be started. Be ready to be dazzled. You can check-out her portfolio from here. MIJO means Craving Beauty. Craving Beauty for people, product and place that need design, is her design motto. Korean Likes to Share Dishes Sharing food Giving food are ways to express one s mind. That is Jung( 精 ). It is main personality of Korean. It means love and affection. Having this culture, makes us enjoy the meals. However there is one weak point of Sharing Food, that is sanitation. If there is solution, we would keep having this culture with no concerns. We should keep this culture but more neatly. That is direction of this project. The place where Sharing food performed is restaurant that common people likes. In that place, do you know what kind of table wear mainly used? That is stainless rice bowl. Everyone has experienced sharing food with this. We could use other dishes but it feels vexatious therefore we use cap of the rice bowl to share. The share pebble can solves this little problem between someone has bowl and someone only has cab. A small change can warm the people who share food. Now we can share neatly. 1988년서울출생으로, 2007년부터홍익대학교산업디자인과에서제품디자인을전공하고있습니다. 이번전시를시작으로졸업과함께펼쳐질디자인히스토리를기대해주십시오. mijocreativity.com 에서디자인작업들을확인할수있습니다. MIJO는디자인모토입니다. 미조 ( 美彫 ) 는 아름다움을새기다 라는뜻으로, 미즉디자인이필요한곳, 사물에아름다움을새기어주는것을꿈꾸고있습니다. 조약돌을형상화한밥그릇과뚜껑 음식을나누는것, 자기것을덜어주는것 그것이마음을표현하는방법이고바로한국인의정입니다. 이렇게서로음식을나누며정을나누며즐거운식사시간을즐깁니다. 나누어먹기 에한가지현실적불완전한요소는위생입니다. 이문제가해결된다면서로더욱거리낌없이맘을나눌수있지않을까하는아이디어에서작품제작의초점을맞추었습니다. 나누어먹기 가가장많이행해지는곳은아무래도서민들이사랑하는식당입니다. 그러한대한민국의방방곡곡많은식당에서공통으로쓰이는식기는지금여러분의머리속에있는스테인리스밥공기입니다. 모두한번쯤은자신의밥을누군가와나누어먹은적이있을것입니다. 다른접시에덜을수도있지만번거로워밥공기뚜껑에밥을덜어서말입니다. 바로이상황에서조그만변화가밥공기에더해지니 나누워주는이, 나눔을받는이 의마음을조금더따뜻하게할수있게됩니다. 나누어먹는다고그구색마저초라하라는법은없습니다. 위생과심미성을함께높이자는것, 그것이 Share Pebble 의목적이고작은소망입니다. 62

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64 Hyunjoo Kim 김현주 HyunJoo Kim was born in Seoul, South Korea in 1980 and got a Bachelor of Industrial Design and Visual communication Design from Seoul Women s Univ. She was also graduated in Hong-Ik Univ. IDAS as a Master of Product Design in From 2004 to 2005, she worked as a in-house Exterior Lighting Plan Designer in lighting company. After 2005 she worked with some of companies as a freelance designer. In particular, she worked in Giovannoni Design Studio in Milan, Italy in After came back to Seoul from Italy, she worked as a freelance designer. In 2009, she established UUN DESIGN STUDIO in Seoul and working in lighting, in-door/out-door furniture, product, and graphic design field. Since 2009, she has being worked with Geochang Granite Research Center and GCS STONE as an Art-director. She won the Red-dot Design Concept Award in 2008 in part of Furniture and selected a designer incubator from the Korea design foundation. From 2008, she showed a new design in some of design fair in Seoul. Her recently work - CUBE bench and lighting that is made of granite for public space selected as a 2010 Seoul Good Public Design from Seoul city. Cranes Goes to Harvest Fruit _ Fruit Bowl Cranes goes to harvest fruit is a fruit bowl. It s designed as a modern style and is reflected the pattern which is shown on Korean ceramics Goryeo celadon. The pattern of a crane that is spread wings within a circle has been used in Goryeo celadon. This fruit is the figuration of a circle without a crane, and it remains the meaning -Cranes goes to harvest fruit. 1980년서울출생으로서울여자대학교산업디자인, 시각디자인학과를졸업했으며 2008년홍익대학교국제디자인전문대학원에서제품디자인석사를취득하였습니다. 2004년부터 2005년까지조명회사에서경관조명디자이너로일했으며, 2005년부터제품, 가구, 그래픽디자인분야의프리랜서디자이너로일하였습니다. 특히, 2007년에는이탈리아밀라노에위치한죠바노니디자인스튜디오에서디자인경험을쌓았으며, 이후서울로돌아와프리랜서디자이너로활동하였습니다. 2009년우운미학- UUN DESIGN STUDIO 을열고조명, 실내 / 외가구, 제품및그래픽디자인분야에서일하고있으며현재 ( 재 ) 거창화강석연구센터, ( 주 )GCS STONE의아트디렉터를맡고있습니다. 2008년레드닷디자인어워드- 디자인컨셉부문에서수상했으며같은해한국디자인재단에서모집한디자이너인큐베이터에선정되었습니다. 2008년부터각종디자인전시를통해새로운디자인을선보이고있으며, 최근디자인한 큐브- 화강석재질의공공장소용벤치겸조명 은서울시로부터 2010년서울우수공공디자인에선정되어인증마크를획득하였습니다. 열매를가지러간학과일그릇으로 열매를가지러간학 은한국전통도자기인고려청자에서보여지는패턴을활용해현대적이고모던한형태로디자인한과일그릇입니다. 고려청자에종종사용되던문양인원안에날개를펼친학을모티브로하였으며학이배치되어있던원만형상화시켜학은열매를가지러날아갔다는의미를남겨두었습니다. 64

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66 Seojin Park 박서진 Freelance designer. Born in Seoul in Graduated from Seoul Womens University with BA in Industrial Design in Graduated from Hongik University International Design school for Advanced Studies (IDAS) with MA in Product Design in Professional experience : Volunteer in Ggumtle School (Graphic Design) in Feb Internship in Korean Color Design Institute (KCDI) (Graphic Design) in Jun- Aug Studio o_o designer in Exhibition in 2008 Seoul Design Olympiad & Mapo Design Cluster with Studio o_o. Participation in Seoul Castle Project (Research & Editorial Design) in Mar-Aug To. T As the culture of tea seeps more and more into everyday life, many products related to tea has been developed. Amongst those, the ordinary teabag is a convenient way to enjoy tea and the one people chooses the most often. The basic design of the tea bag consists of a bag that encases tea leaves and is connected to a string. The string allows the tea bag to be dunk in and out but it sometimes slips into the water. The design of To. T helps to prevent such happenings. To. T holds approximately 10oz. of liquid and is made of ceramic and acrylic. One of the design features of this cup is a groove along the lip that allows the string to be fixed in one place thus allowing the tea to be brewed easily. The second feature is the way the cup is designed to be held. There is a handle but the ring-like design allows the holder to find the most comfortable gesture by placing a finger in the handle and holding the cup using the whole hand. Thus the weight of the mug and the liquid inside is not dependent on a single handle. To. T is for anyone and everyone. The design features effectively updates the oldfashioned image of drinking tea from a teacup while maintaining the elegance of the ritual through its clean appearance. Relax with a cup of tea with To. T and enjoy your teatime. 1982년서울출생으로, 서울여자대학교산업디자인과졸업하고홍익대학교국제디자인전문대학원 (IDAS) 제품디자인석사과정을마쳤습니다. 2010년 2월, 꿈틀학교자원봉사 ( 그래픽디자인 ), 2008년 6월-8월, 한국컬러디자인개발원 (KCDI) 인턴 ( 그래픽디자인 ) 을거쳐 2008년디자인스튜디오Studio o_o 디자이너로활동했으며, 2008 서울디자인올림픽, 마포디자인클러스터에서전시참여하고, 2008년 3 월-8월, 서울성곽프로젝트연구원으로활동했으며, 현재프리랜서디자이너입니다. 티백을걸수있도록만든컵일반적으로많은사람들이차를마실때선택하는방법은간편하게티백을이용해차를우려내어마시는것입니다. 티백은차를싸고있는주머니에실이길게이어져있는것이보통의모양인데, 이실을움직이지않게잘걸쳐놓을수있는컵, 그것이 To. T 입니다. To. T 는약 10온즈 (300ml) 양의차가들어가는사이즈로, 세라믹과아크릴로만들어진티를담는컵입니다. 이컵의첫번째특징은티백의실을걸어고정시켜놓을수있는작은틈입니다. 실이미끄러져컵속으로들어갈염려가없기때문에산만하지않고편하게티타임을즐길수있습니다. 두번째는일반적인컵들과는잡는방식이다르다는것입니다. 물론손잡이가있지만, 꼭그것을잡아컵을들어야할필요는없습니다. 반지모양의손잡이에원하는손가락을넣고나머지손가락으로자연스럽게컵을감싸듯이잡아듭니다. 컵과컵속에든차의무게를손잡이하나만으로들어감당하고있을필요없이, 자신이생각하는안정적인자세로잡고싶은대로잡아들고, 마시고싶은쪽으로마시며티타임을즐길수있습니다. To. T 는누구에게나어울릴만한찻잔입니다. 굳이 찻잔 을이용해서차를마시는것이부담스러울수있는젊은층에게는기존의진부함을탈피한새로운디자인으로다가갈수있고, 어른들에게는컵자체의재질과색깔로인해깨끗하면서도감각적인부분으로다가갈수있습니다. To. T 와함께차한잔의여유를느껴보십시오. 누구에게나행복한티타임을선물해드릴수있습니다. 66

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68 Yongki Park He was born in Seoul in He went to Woodstock Intl. School in India for his pre college education. He entered KAIST in He currently majors in Industrial Design & Management Science in KAIST. He hopes to further his education in Industrial Design. 1986년서울에서태어나유년기를한국에서보내고대학입학전까지인도에위치한 Woodstock International School 을다녔습니다. 2005년 KAIST ( 한국과학기술원 ) 에입학을하였고현재재학중입니다 KAIST에서산업디자인과경영과학학부과정을복수전공중입니다. 박용기 Tip Bowl In Korean food culture, Bowl is most commonly used kitchen-ware. It is used to serve rice and soup which are essential part of a Korean meal. However when you serve bowl full of rice and soup there are no place to hold on to. People end up just holding hot bowl by its edge with tips of the fingers. By simply adding tip to a bowl our life becomes little easier. 팁볼한국의식생활문화에서가장자주쓰이는식기는밥그릇입니다. 밥그릇은한국식생활에서가장중요한음식인밥그리고국을담는데쓰입니다. 하지만밥그릇은뜨거운밥과국을담고있을때도마땅히잡을곳이없습니다. 우리는보통뜨거운그릇의끝을손끝으로잡고는합니다. 평범한밥그릇에잡을수있는팁을더하는것하나로우리의삶이조금더편해질것입니다. 68

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70 Youngmin Suh 서영민 He graduated in mechanical engineering and business administration from Sogang Univ. and graduated product design from Hongik Univ. International design school for advanced studies. From 2008 to 2010, he did many cases of design research as membership in Samsung electronics, corporate design center. From 2004 to 2006, he taught CAD/CAM in vacational school in Peru, Lima. In 2009, for 4 month, he did internship in Milano design studio. Besides, he is active in international activities such as Korea-China youth future forest which planting tree for preventing yellow dust phenomena, also in diverse culture and communication with people. Now he is working at office furniture company, FURSYS. 학부에서기계공학과경영학을전공하고, 홍익대학교국제디자인대학원에서제품디자인석사과정을마쳤습니다. 2008년부터 2년간은삼성전자디자인경영센터소속멤버십활동을통해디자인리서치에대한다양한시도를했었습니다. 2004년부터 2년간은페루리마소재직업전문학교에서 CAD/CAM을가르치는자원봉사활동을하였고, 2009년 4 월부터 4개월간이태리밀라노소재디자인스튜디오에서인턴을하였습니다. 이외에도한중청소년미래숲우의림식수행사등국제적인활동에도적극적이며, 다양한문화와사람들과의의사소통에활발하다. 디자인이라는것도사람들과의의사소통과정이라는생각으로이번 Guzzini 한국전시에참여하였습니다. 앞으로도더많은디자인으로사람들과소통하기를희망합니다. 현재는사무용가구회사인 FURSYS R&D 센터에서근무중입니다. Petalo - Petal Plate The characteristic of Korean food culture is sharing foods that is people share side dishes putting on many plates. Korean love not only sharing on dining table, but also daily life sharing their food which was cooked by themselves with neighbor. Petalo is the plate that can enjoy Korean food culture from a sharing point of view and is the plate positively utilize the value of sharing. It can be used when plates gathers as flower shape, also can be divided to use each other having own plate. Moreover Petalo can be transformed as users wants not only flower shape, maximize sharing as the situation. 꽃잎한국음식의특징은많은반찬을여러접시에담아놓고함께사람들과나눠먹는다는것입니다. 비단식탁에서의음식나눔뿐만아니라일상생활에서도한국사람들은음식을만들어이웃과나눠먹는것을즐겨했습니다. 꽃잎 은나눔이라는한국음식문화에서부터시작되었고나눔의가치를적극적으로활용할수있는접시입니다. 하나의꽃과같이모아진상태에서음식을나눌수도있지만각자분리하여서로의음식을먹을수도있기때문입니다. 또한고정된접시가아니라원하는상태에맞게회전하여사용할수있기때문에상황에맞는나눔을극대화할수있습니다. 70

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72 Insik You 유인식 Now, he is majoring in industrial design in Kuk-min University. He designed SOIP Device in KT in 2008 and has received a gold medal at the Kyung-ki Province Public Design Contest in Korea, Reddot Design Award in Singapore in 2009 and IF Design Award in Germany in His(her) recent work, tears of a polar bear(animation) is now playing at the 7th Seoul Environment Film Festival and he is working on developing Magic Darts products with the support of Seoul Design Foundation. Water Flower Good ingredients, chef s utmost sincerity, spatial ambience and food decoration are critical determinants in food taste. Much sincerity and many processes are necessary before we enjoy a dish. To enjoy such tasty dish made with commitment of every element related, what should be done? The answer is to keep food temperature constant. This design is to keep food temperature and taste constant in accordance with food attributes by means of the warm or cool water contained in the center. 현재국민대학교공업디자인학과에재학중입니다. 2008년 KT 에서 SOIP Device 단말기를디자인했으며, 경기도공공디자인금상을수상 (Korea), 2009년 Reddot Design Award(Singapore) 수상 2010년 IF Design Award (Germany) 등의수상경력을가지고있습니다. 7회서울환경영화제 에서 북극곰의눈물 ( 애니메이션 ) 을상영했으며, 현재서울디자인재단지원을받아 Magic Darts 의제품화를진행중에있습니다. 식사하는동안뜨거운음식과차가운음식을온도를유지하면서차려내는접시좋은재료, 요리사의정성, 장소의분위기, 요리의장식들은요리의맛을결정짓는중요한요소들입니다. 이처럼우리가요리를먹기까지많은정성과과정이필요합니다. 이런정성과과정을통해만들어진요리의맛을오랜시간동안즐길수있는방법은무엇이있을까고민해봤습니다. 바로요리의온도를유지시켜주는것입니다. 본디자인은요리의특성에따라그릇중앙에담긴온수또는냉수가요리의온도를잡아주어맛을오랜기간유지시켜줍니다. 72

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74 Jisun Lee 이지선 Since 2002, she has worked in graphic designer. After entrance into IDAS, she is going the new road of product designer. [Education] 2010 _ IDAS, Hongik university MA in product design 2008 _ HDK, University of Gothenburg in Sweden exchange student 2002 _ Sangmyung University BA in ceramic design [Exhibition] Stockholm Furniture Fair 2009 NothingDesign Group Exhibition 2008 Seoul bench & chair design, A bronze prize winner 2007 [Major Career] Mobile design project of LG and KT, Content development project of the Seoul castle etc. She is working in various design field. Two-sided Bowl Soup or jjigae is one of the main menus of Korea food; you can see it at the every meal time. When there is any soup left in a bottom of bowl, you can easy to eat if you are to tilt a bowl or hold a bowl in your hand. But holding a bowl in your hand something to eat is a breach of etiquette in Korea culture. This is a motive of Two-sided bowl design. This bowl has two bottoms. One is the basic bottom, the other one is the different angle bottom. First step using a basic bottom, if remain a little of soup that is a second step you can use the second bottom. This bowl is tilt to one side by second bottom. This bowl is a convenient and can observe good manners too. 2002년상명대학교요업디자인학사과정을졸업하고 2010 년홍익대국제디자인전문대학원제품디자인석사과정을졸업하였습니다. 2008년스웨덴 HDK 교환학생이었으며, 전시수상경력으로는 2007년서울시벤치, 의자디자인공모전동상수상하고, 2008년낫씽디자인그룹전시, 2009년 Stockholm Furniture Fair 한경험이있습니다. 2002년대학졸업후시각디자이너로활동하였습니다. 2007년홍익대학교국제디자인전문대학원 (IDAS) 입학후제품디자이너로활동을시작하였으며, LG, KT 등모바일디자인컨셉도출프로젝트와서울시성곽주변관광콘텐트개발프로젝트참여하는등다양한디자인분야에서활동중입니다. 기울일수있는볼국이나찌개는한국음식의메인메뉴중에하나로식사때마다꼭등장하는요리입니다. 국이나찌개와같은음식을먹다보면바닥에남은국을떠먹기위해그릇바닥에무엇인가를받쳐기울이거나들고먹은기억이한번씩은있을것입니다. 하지만한국문화에서식기를들고밥을먹는것은예의에어긋나는행동입니다. 이것을모티브로 Two-sided bowl 을디자인하게되었습니다. 이그릇은두개의굽을가지고있습니다. 하나는기존의굽이고이외에다른각도의굽이하나더존재합니다. 처음단계에서는기본굽을사용하여볼을세우고국의양이줄어들면두번째단계로다음굽을이용하여볼을기울여바닥에남아있는국물을좀더쉽게먹을수있습니다. Twosided bowl은편리하면서예절도지킬수있습니다. FRONT R55.0 R

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76 Jinyoung Lee 이진영 Designer Lee, Jin-Young is charging i-clue DESIGN which is an international experimental design studio utilizing cutting-edge inclusive and innovative design. Bringing new ideas to life is essential parts of what he is do with many international specialists. He always tries to discover i-clues which might be useful for a new special design projects. Sharing Teapot Inclusive and kindness is part of Korean culture. I tried to express that feeling to Sharing Teapot. Its design enables the tea to draw well in an enjoyable and informative manner via distinct colordifferentiation. In using this teapot, people are able to enjoy a range of different tea tastes while accommodating varying tea preference from the same teapot.the ergonomic shape of the teapot reflects the analysis of ideal pouring angles from the teapot spout. And according to thermodynamics theory, the double layered teapot keeps the tea considerably hotter for a longer period. 아이클루디자인의디렉터로활동중이며사람을배려하는기본에충실한디자인을모토로다양한프로젝트를기획하며, 국내외의다양한전문가교류를통해국제적인디자인활동을하고있습니다. 나눔茶器다기 한국의나눔과배려의문화를 나눔다기 를통해표현하였으며, 기존의차문화에새로운사용자경험을제공하고자합니다. 차 ( 茶 ) 와주전자사용에대한관찰을통해다양한차를하나의주전자로동시에즐기고자하는사용자의욕구를발견하였습니다. 나눔다기 는한번에두종류의차를우려낼수있으며찻잎에따른다양한색상변화로시각적즐거움을얻을수있습니다. 찻잎을넣고물을따르는사용성을고려하였으며, 열안전성및가공성이뛰어난소재인트라이탄수지를사용하여제품의완성도를높였습니다. 76

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78 Jooyoung Chung 정주영 Born in Seoul, she studied at Pratt Institute in New York and completed summer course in She participated in competitions such as DBEW(Design between East and West) International Design competition 2005, and GFGDC 2005 ( Gyeonggi Furniture Good Design Contest). In the latter contest, her work was selected. She is currently majoring in Design department at Seoul National University. Bean pod sauce bowl Korean dishes require various dipping sauces, so that when the table is set a lot of sauce bowls are placed. This sauce bowl inspired by a feature of a bean pod, was designed to hold varied sauces such as hot pepper paste, soybean sauce, etc in one plate. The bean pod sauce bowl created to accentuate soft curve which is originated from nature, brings vividness and vitality not only on the Korean dining table, but on the party table. 서울출생으로 2003년미국 Pratt Institute 여름학기수료하고, 2005년 DBEW international Design competition 과 GFGDC contest 등에공모, GFGDC 경기가구공모전에서입선, 현재서울대학교디자인학부에재학중입니다. 콩깍지소스볼한국요리는다양한소스가있어상차림에작은간장종지같은그릇들이많이필요합니다. 콩깍지에서영감을얻은디자인의소스볼은간장고추장과같은다양한소스들을한번에담을수있도록만들었습니다. 자연의부드러운곡선을살린디자인의콩깍지소스볼은한식상차림뿐만아니라파티테이블에도작은활력을선사할수있을것입니다. R31.26 R36.62 R

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80 Hyerin Jung 정혜린 She was born in South Korea. She holds MA in Product design in Hong Ik University after BA in Ceramic art in Kyung Hee University. Now she lives in Helsinki and mainly works in Tableware design in Art and design school of Aalto University, Finland. She tries to observe human behavior and studies it in order to come closer to desirable but affordable Slow life through tableware design. Be-bm Bibimbop is one of the most well-know Korean dish. It is special not only because of mixture of high nutritious vegetables and rice, but also because of the story behind the dish. Korean families have arranged ancestral rites with lots of seasonal foods for their own ancestors as a tradition. After the ritual finishes, Bibimbop is created to intake all the leftover Namul(cooked salad) but healthy ingredients by mising with Gochujang(chilli paste) without throw-away. There is an eco-friendly attitude of the dish. In spite of its meaningful history and delicious taste, Bibimbop has been often under-evaluated due to the mixing method. This bowl design, bebm, proposes delicately to enjoy and savour different colors and taste of each ingredient while to experience the combination of taste which is the core trait of the dish. 1981년한국출생으로, 경희대학교에서도예를전공하였고홍익대학교국제디자인전문대학원에서제품디자인석사학위를취득했습니다. 현재핀란드헬싱키에거주중이며알토대학교예술디자인대학에재학중입니다. 주로테이블웨어디자인및컨셉을통하여현실적으로이상적인슬로우라이프에근접하고자연구중입니다. 비-빔비빔밥은한국요리중에잘알려진요리중하나입니다. 비빔밥은각종채소와쌀을주재료로하여고영양식일뿐아니라그유래로인해더욱특별합니다. 한국에는조상들에게제사를지내는전통이있는데이요리는그의식이끝나면남은나물들을고추장과섞어, 버림이없이건강한음식을섭취하도록하는친환경적인태도를갖고있습니다. 이러한의미있는역사와탁월한맛에도불구하고비벼먹는방법자체로인해요리의외양이흐트러지므로종종평가절하되는경우가있습니다. 이에기인하여이비빔밥그릇디자인 be-bm은식재료자체의색과맛을즐기고음미함과동시에비빔밥본연의특성인복합적인맛또한섬세하게경험할수있도록제안하고있습니다. 80

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82 Hyungsuk Cho 조형석 The Korean designer Cho hyung suk is only 25 years old. He studied wood working and furniture design at Hongik University of Seoul and founded his own studio. His career started two years ago and he has taken part in more than ten exhibitions over that period. Until now his works have received several awards in Korea. He says, As you get experience, you can design.. so, he is looking for inspirations in his living environment. Degree dish Degree dish s design shows that a little change makes diverse functions. Normal dishes bottom is on the same plane, but Degree dish s bottom is inclined about 2 degrees. Other things are same. This a little difference makes it as a brand new one. We don t need to rake up a soup anymore. The inclined dish gathers the delicious soup naturally. Steak s oil is also gathered in one place, so you can enjoy the delicious steak. In addition, you can use it when you eat bread for olive oil. You can also use it many more ways. Dish s a little groove shows that it s the most inclined point to user. The little change can change many things. Degree dish shows, when we need change, we don t have to change all; if you change the small thing, then it s the design. 홍익대학교에서목조형가구디자인학과을전공하고, chohyungsuk design studio를설립하였습니다. 경력은 2 년밖에되지않았지만, 그기간동안십여개가넘는전시에참가하며활발한활동을하고있습니다. 또한디자인작품은한국내여러공모전에서수상을하며디자인력을인정받았습니다. 스스로경험한만큼, 디자인할수있다. 는생각을가지고, 주변환경, 생활속에서디자인영감을얻습니다. 디그리디쉬작은변화로인해다양한기능이생겨난다는것을보여주는디자인입니다. 일반적인접시의바닥면은테이블과평면으로이루어져있습니다. 하지만 Degree dish의바닥은약 2도정도가기울어져있습니다. 그외에모든것은다른일반적인접시와모두동일합니다. 이작은기울기가이접시를새로운접시로태어나게합니다. 우리는이제스프를먹을때남아있는스프가아쉬워스푼으로바닥을긁을필요가없습니다. 자연스럽게기울어져있는접시가맛있는스프를한곳에모아줍니다. 스테이크의기름또한자연스럽게한곳으로모여담백하고맛있는스테이크를먹을수있습니다. 빵을먹을때역시올리브오일을위해빵으로접시바닥을긁을필요가없습니다. 그외에도사용자의상황에따라작은기울기의쓰임은달라질것입니다. 접시의작은돌기는그곳이가장기울어진곳임을사용자에게암시해줍니다. 이와같이작은변화는많은것을바꾸어줍니다. 우리에게변화가필요할때, 모든것을새롭게하기보다는익숙한모습에서작은부분을바꾸는것이디자인이라는것을 Degree dish는보여주고있습니다. 82

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84 Yewon Choi 최예원 Choi was born in Seoul, Korea, In February 2006, she graduated Kaywon high school of arts, majored design. She studied metal craft at faculty of design, Seoul National University from March 2006 and graduated in February Pin-up Pin-up is pinup board-like multifunctional tableware. It enables user to arrange each items including kitchenware on trays by inserting screw type sticks into where he/she wants - according to situation or needs. Also, usage can be diversified by adding another Pin-up, which is modular. Pin-up consists of wall shaped main body, screw type stick that has bolt at the end of it, and different sizes of trays. A main board has 61 holes that allow users to freely assemble sticks. The designer has had a specific philosophy that products should support flexibility for users various favors and situations rather than focusing solely on shape 년서울출생으로, 2006년 2월계원예술고등학교디자인전공으로졸업하고같은해에서울대학교미술대학디자인학부금속공예전공으로입학하여 2010 년 2월졸업했습니다. 핀업핀-업은다기능으로사용할수있는핀업보드형테이블웨어입니다. 사용자는상황과필요에따라볼트형스틱을원하는곳에끼워넣고트레이를올려주방기기를포함한각종소품을정리할수있으며, 다른핀-업과연장하여사용할수있는모듈구조로서다양한연출이가능합니다. 핀-업은벽면형태의메인바디와조립이가능한볼트형스틱, 각기다른크기의트레이로구성되어있습니다. 61개의구멍이있는하나의메인보드에사용자가원하는간격으로스틱을조립하여자유롭게사용할수있습니다. 형태자체에집중하기보다는사용자가다양한기호와상황에맞게사용할수있는제품을만들고자하는철학을작품들에반영하고있습니다. 84

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