| 요약2 |
The people need to have a special experience of non-daily expressions from the everyday daily routine in this society. Food and beverage space is a room getting out of the dailiness, and a room suitable for the active use to create free display and new design. This study aims to show the possibility of surrealist design through expression tendency and characteristic of Depaysement, shown in the modern food and beverage space. Depaysement means giving a visual shock by combining elements gotten out off the routine and commonsense contexts and making the effect of unfamiliarity by turning over already perceived and empirical images. When we graft Depaysement directing technique on to the interior space, it can make a room stimulating sensitivity embedded in our subconscious and affects our psychology and act. In other words, Depaysement is emerging as a methodology for having a unique identity. This study drew the aspects of Depaysement and the visual effect through the art paintings and the recent picture works, and then analyzed availability in the space through the interior space. Based on this, I examined expression characteristics, the expected effects and tendencies, focusing on the domestic and foreign examples showing the Depaysement technique, since the recent 2000s. As a result, I found that Depaysement expression appears often in the modern food and beverage space and there are various availabilities by drawing effects in many different ways. |