| 요약2 |
This study investigated the status of the space of the Korean restaurants located in New York, the cultural center, by selecting high quality modern Korean restaurants appeared with the recent globalization and advancement of Korean food. There were almost no designs of the cultural characteristics of New York in the facade of the external space elements, and the restaurant names were written in both English and Korean. The internal space was classified into the reception, bar, hall and rooms depending on the role. Eighty percent of the restaurants had a reception, which was designed to be small, with the floor, wall and ceiling designed using modern materials and shapes while the traditional elements were added to the props and lighting. One hundred percent of the restaurants had a bar, which was all designed using modern materials and shapes. One hundred percent of the restaurants had a hall, whose floor, ceiling and furniture were designed using modern materials and shapes while the traditional elements were added to the props and lighting. Sixty percent of the restaurants had rooms, which were designed using modern materials and shapes. Through this study, it could be seen that modern Korean restaurants were also designed to express the traditional image by transforming the use or forms of the traditional elements. However, this study considered the status of modern Korean restaurants only and has a limit to the suggestion of the direction of modern Korean restaurants that expand their business into foreign countries in the future. Therefore, in-depth studies such as the expression way of the traditional elements are required in the future studies. |