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소득공제 청년패스
Soban: Korean Traditional Portable Dining Table
한눈에 보는 소반 영문판
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우리공예 디자인리소스북

이 상품의 태그

책소개

목차

Chapter 1. General Introduction
What is Soban?
Names of Soban
History of Soban
Types of Soban
Characteristic Features of Soban

Chapter 2. Finding Soban
Soban, Classical Example of Traditional Meal Tables
Use of Soban
Usage of Soban across classes
Characteristics of Soban Originated from Villages

Chapter 3. Soban Masters and Their Works
Light but Sturdy Structure and Carving

Chapter 4. Revival of Soban
Rendezvous between Past and Present
Organic Nature Kept to a Minimum - Choi Byunghoon
Small Architecture for the Monks - Seung Hyosang
Minimalist Reinterpretation of Soban - Baek Eun
Portable Table for the Overturning of Thinking - Ha Jihoon

Panel Discussion
Old Tables Are Our Teachers

Appendix

List of Masters
Craft & Design Map
List of Illustrations
Bibliography
Advisory Persons and Organizations
Index

저자 소개 2

홍익대학교 대학원에서 한국 근대공예사 연구로 석박사학위를 받았으며, 마사박물관장을 거쳐 현재 한국전통문화학교 전통미술공예학과에서 미술사와 공예사를 가르치고 있다. 청주국제공예비엔날레 총감독과 뉴욕 유엔본부 한국전통공예특별전 전시감독을 역임하고, 현재 문화재청 문화재전문위원과 충남도 문화재위원, 한국미술사학회 회장을 맡고 있다. 저서로 '한국 현대 공예사의 이해', '산업과 예술의 기로에서: 한국 근대 공예사론' 등이 있고, 공저로는 '이미지가 산다'가 있다.
숙명여자대학교 미술사학과 목가구전공 박사 학위를 받았으며 현재 문화재청 문화재감정위원으로 활동 중이다. 저서로 『한눈에 보는 옻칠』, 『한눈에 보는 장석』 등이 있다.

관련 분류

품목정보

발행일
2018년 12월 07일
쪽수, 무게, 크기
172쪽 | 152*210*20mm
ISBN13
9791189321062

책 속으로

The tradition of using the Soban in Korea underwent significant changes together with the culinary heritage during the Japanese occupation (1910-1945) and the subsequent Korean War (1950-1953), resulting in a gradual decline in the use of Soban and the master artisans of Soban making. While some of the best known traditional tray tables, such as Najuban, Tongyeongban and Haejuban, continued to be made even after this turbulent period of modern Korean history, these new products began to be made with plywood and chemical paints rather than the traditional natural materials, resulting in a degeneration of their quality.
--- 「Chapter 1. General Introduction」중에서

The Soban is a type of kitchen ware used as a personal dining table. The object’s first impression is so important. To find the right item it is necessary to break with the modern tendency to believe that the prettier the better. For Korean families in the past, the Soban was an essential household item that they used on a daily basis, guiding Soban manufacturers to do their utmost to create the most comfortable form for use. To that end, they regarded the user’s physical condition as the most important factor in producing their products, which explains why the table has maintained almost the same form and structure for many hundreds of years, including the size of the tabletop and the height of the legs.
--- 「Chapter 2. Finding Soban」중에서

There are currently three artisans designated as Sobanjang (National Intangible Cultural Heritage), or Yi Inse (specialized in Haejuban), Kim Chunsik (Najuban) and Chu Yongho (Tongyeongban). Of the three masters, Kim Chunsik specialized in the manufacturing Najuban is most active today. Najuban is one of the most widely used traditional tray tables whose original form and structure had been well preserved until the 1950s. The following section describes Soban making process in detail for the production of a Naju Soban.
--- 「Chapter 3. Soban Masters and Their Works」중에서

The Soban, Korean traditional tray table, has recently begun to be reinterpreted from many different viewpoints, resulting in the creation of a modern style of Soban characterized by diversity not only of size but also of structure and style aimed at improving its portability and durability. The new generation of Soban makers combines high-quality materials with modern techniques and designs to create works that better appeal to the taste and aesthetic sensibility of modern users.

--- 「Chapter 4. Revival of Soban」중에서

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