建筑符号学理论在室内设计中的应用研究——以广东石油化工学院实验楼为例

符号学经过多年的发展,已被广泛应用于各个领域。建筑符号学作为符号学系统的一类,对建筑、室内设计实践有着极其重要的指导意义。文章以广东石油化工学院实验楼室内设计实践为例,从理论基础、主题文脉、设计理念、符号衍生、符号运用等方面,阐释了建筑符号学在室内设计中的提取、演绎、创作与识读历程。其在设计实践领域的运用,能将设计聚"形"、延"意"、传"神",能有效地使空间设计继承文化、延伸意义和内涵,让空间充满生命力。如此,既丰富了设计的理论、构思与表达,又为信息的传递提供了媒介,也为解决建筑、室内设计中"文化缺失"、"意义危机"等问题提供了重要途径。     

居住区规划设计中的工业遗产保护与再利用模式研究——以西安市陕西重型机械厂改造规划设计为例

随着对工业遗产价值的认知,探索工业遗产保护与再利用途径,已渐成为国内外城市延续历史文脉、彰显特色的重要举措。近年来,城市工业厂区搬迁后被转化为居住用地的比例呈压倒性趋势,如何将居住区开发和工业遗产保护紧密结合,是城市可持续发展面临的重要而紧迫的课题。该文通过西安市陕西重型机械厂改造规划的设计研究,提出工业遗址区的居住区规划设计思路和框架。从厂区资源、规划定位、社区需求以及经济性诸方面确定厂区的更新策略,探寻工业遗产保护与居住区道路系统、绿化系统、公建系统、空间环境系统规划设计的契合点,构建具有鲜明工业文化特色的现代居住社区。     

Generating video animation from single still image in social media based on intelligent computing

Bringing a single still image into reality is a challenging topic in computer animation because the driven and structural information in single still image is inadequate. In this paper, we present an image animating method for enhancing single still image in social media with virtual realistic and animated motions without prior information. We imitate the interaction between the active objects in an image and their neighboring passive objects. The existing actions in the image and the virtual specified force are employed to animate the active objects. Observing that the change between two subsequent motions of the active objects derives a motion tendency, we can calculate a virtual driving force based on the motion tendency. By virtue of the virtual driving force, the stochastic motion texture is used to animate the passive objects. Finally, the convolutional neural network is employed to optimize the virtual motion animations. In this way, the proposed method produces visually natural results while guaranteeing motion harmony between active objects and passive objects. To demonstrate the applicability and rationality of virtual animation driving force, our method generates several animations from still images in Social Media.     

古建制度与符号学立方体讨论提纲

该文力图用符号与图式来准确地表达中国古建筑随时间与空间的变化而变化的规律,以及社会外力与时空变化作用于建筑时的相互影响。在组合的平面中,只有"进入",在视点序列中形成无数个"散点"才可如同观一幅长卷一样清晰再现古建筑原形;社会变迁与对时空的改造是互动的,是有规律可寻的。     

Wine-related aromas for different seasons and occasions: Hedonic and emotional responses of wine consumers from Australia,UK and USA

It is still not fully clear how particular aromas in wine may affect consumers’ liking and emotional responses, and whether these change in different contexts and seasons. Therefore, a study was conducted with 3000 regular wine consumers from Australia, UK and USA using an online survey that assessed liking for 59 wine aromas, and from which 9 aromas, selected as representatives of groups of similar aromas, were profiled for elicited emotions by the ScentMove™ scale.The most liked wine aromas across all countries were ‘berry-like’, followed by ‘vanilla’, ‘chocolate’, ‘citrus-like’ and ‘honey’. Interestingly, aromas with the same liking rating displayed significantly different emotional profiles which seemed to drive differences in preferred consumption occasion and season. For example, highly liked ‘passionfruit’ aroma, associated with happy, relaxed and romantic emotions, was suitable for many occasions and seasons, ‘lemon’ evoked energetic emotions and was preferred in wines consumed at parties/BBQs in summer, while ‘chocolate’ would fit well in a restaurant. Hedonic and emotional responses towards selected wine aromas differed between various demographic groups. Gender, age and consumption frequency had greater effects than education or income, with similar patterns found in each country indicating similarity in wine cultures and the language used. The national influence was more reflected in the polarised rating by the USA consumers compared to UK and Australia. This information could be utilised to produce wines for specific occasions and seasons.     

The impact of evoked consumption contexts and appropriateness on emotion responses

Sensory and consumer scientists are seeing the need to explore broader measures, such as product-driven emotions, to be able to fully understand and satisfy consumers’ demands. However, to date, the consumer methodologies used in food-related emotion research have neglected a crucial element linked to emotions: the consumption context. This is a concern, because consumers’ emotional responses to food are elicited by many other sources apart from the sensory properties of the food itself. The present research aimed to fill in this gap of knowledge by exploring how evoked consumption contexts affect responses obtained from an emotion questionnaire. Two food stimuli (apple and chocolate brownie) and three different consumption contexts (a ‘weekend breakfast’, an ‘afternoon snack’, and ‘after a special dinner’) were used to vary the level of product-context appropriateness. A within-subject design was used in which 157 participants first completed an emotion questionnaire (36 terms, checklist format) in response to each of the evoked consumption contexts (presented in written format). A week later, the same participants completed the same emotion questionnaire while imagining themselves eating an apple or chocolate brownie (shown as images) without any given context (control condition), and then under the three different contexts (random monadic sequential order). When the chocolate brownie was the food stimulus, 20 of 36 emotion responses were significantly different from context to context (including the no-context condition). Conversely, only 9 significant differences were established when apple was the food stimulus. It was also found that frequency of use of positive emotion terms was higher in those consumption contexts that were considered more appropriate, whereas negative emotion terms were more frequently selected when the context was perceived as less appropriate for the product. Taken together, these findings highlight how the context in which a food is consumed (even if imagined) can affect consumers’ emotion responses towards it. More broadly, they demonstrate the reciprocal effect that the context and the product have on the elicited emotion responses, which are not situationally invariant. This research also explored how psychological traits related to emotional eating affected the emotion responses and found that in general higher emotional eaters selected a higher number of emotion terms (positive and negative). This study represents a needed advance in food-related emotion research, and upon replication of the results with other product-context combinations, could offer an easy-to-implement methodology that should more closely match the emotion responses that consumers would elicit in real-life situations while eating and drinking.     

从关联一顺应模式看法官庭审话语

以法官庭审话语为语料,探讨法官庭审话语在关联—顺应模式下是否会呈现新的交际特点。研究结果表明:法官与当事人的言语交际呈现出以下特点:对语境的关联顺应;对社会角色的关联顺应;对庭审程序的关联顺应。     

历史城市的中华文化传统的传承——南海神庙、老住宅和扬州的私家小园

中国传统城市长期受儒教文化的浸润,充溢了中国传统文化的外形和内涵,在现代城市建设中,人们只顾现代化建设而废祖忘典,如广州的南海神庙就把神圣的空间环境破坏了 中国的各地民居创造了传统家庭阖家团聚的礼仪空间格局和营造了温馨的家庭氛围.扬州古城里有许多老民居重建古典私家小园和重建老宅,用自己的行动在找回乡愁.     

Reading to make a decision or to reduce cognitive dissonance? The effect of selecting and reading online reviews from a post-decision context

This research challenges the presumption that reading online reviews solely affect reader attitudes toward a prospective decision. Instead, readers may strategically select and read reviews after a decision. This research advances and tests hypotheses proposing that: (1) post-decision readers select decision-supportive reviews earlier and more frequently; and (2) the reviews they read affect the subsequent cognitive dissonance they experienced. Two studies employed an original post-decision experiment and demonstrated that readers expressed biased review selection. Interestingly, the reviews they read affected and increased their cognitive dissonance. The findings contributed to understanding the complex dynamic of online reviews in a post-decision context.