传统企业数字化转型能力体系构建研究

企业试图完成数字化转型,这是在竞争中谋求发展的必经之路。文章率先进行数字化转型特征、策略的概念分析,而后总结以此为背景的能力模型、企业管理能力与技术能力,最终以某公司案例完成体系构建与应用的阐述。     

中国传统饮食文化融入食育路径研究

为国民身体素质、探索具有中国特色的现代食育之路，必须深入分析与探索中国饮食文化中的食育理念。文章以传统饮食文化为出发点和落脚点，概括出医食同源、饮食有节、饮食有礼等先进的食育观点。分析传统饮食与现代食育的关系，认为食育是弘扬传统饮食文化的重要途径，传统饮食文化是发展现代食育的基础。但探索现代食育仍面临着西方快餐文化冲击和国民食育进程缓慢等困境，必须采取强化国民食育意识、加强食育法制建设、健全食育教育体系、推进食育试点工作等措施促进中国传统饮食文化融入食育体系建设，真正探索具有中国特色的食育之路。     

以职业教育推动传统建筑工艺传承的探讨

传统建筑工艺是建筑遗产中不可或缺的重要组成部分，然而辉煌背后，传统建筑工艺却面临着断代或失传的风险。职业教育倡导的“教学做”一体化教学模式，强调培养学生的职业技能、动手能力的特点与传统建筑工艺传承所需的千锤百炼相吻合，并在实践教学中已取得了一定的成果，但同时显现了不足，文章将针对这些不足之处，以广州城市职业学院城市建设工程系为例，探讨职业院校开展传统建筑工艺的教学模式。     

抗凝治疗中的困惑与应对

在抗凝治疗中,临床医生常会遇到一些无法从各种抗凝指南或共识中直接获解的问题,包括传统抗凝药物和新型抗凝药物的适用范围、不同抗凝阶段和特殊情况下的抗凝药物选择、抗凝疗程的确定和并发症的防治,需要医生根据所学知识和临床经验,并通过查阅文献给出个体化的解决方案。本文针对上述问题提出几点见解。     

Dialogic weaving: a favorable tension between design and craft

Focusing on a process where a designer embeds herself in craftspeople’s workshops with the intention of ‘learning from inside’ and ‘making together’; this paper proposes pathways for considering collaboration between designers and craftspeople via digital fabrication and weaving. The tension of forces that make weaving possible, act as an analogy for this collaboration as well as providing the title of the project as ‘One Over, One Under’. The project proposes a mode of working and a spectrum of outcomes where the designer has a first-hand experience of production techniques, engages in a serious and continuous dialogue through making, and develops an intervention that also brings forth her own skill set (introducing digital fabrication and structural variations), thus transforming the conventions and boundaries between established roles and manufacturing techniques. An experiment that resulted in a series of objects considering both the technologies of production and the input of the designer, this process not only increases the potentials that crafts hold for the field of design, but it also offers possibilities of collaboration and a further articulation of the design act.     

创新思维下传统文化与服装的结合与运用

创新思维是设计思维的核心,是服装设计的灵魂。服装设计师要充分发挥其独特的创造力和想象力,用现代时尚语言与厚重的传统文化相结合,赋予服装设计作品新的情感、个性与艺术性,才能使服装拥有独特的艺术魅力,增强服装个性化和情感化的艺术效果。文章通过调研数据,分析中国传统文化与服装的结合,以期通过创新思维对中国传统文化进行灵活运用。     

传统建筑材料在当代环境艺术设计中的运用与研究

在经济不断发展的大背景下,人们的审美意识也不断增强,对于建筑材料与环境艺术的融合提出了更高的要求,并在现在的环境艺术设计中加入了更多新鲜有趣的理念。然而由于固有理念的束缚和一味求新、求变思想的出现,对于传统建筑材料的使用却遇到了不足。其实,在当代环境艺术设计中,环境设计的基本元素,不仅要能表现艺术,在视角和造景效果上也要能体现出很大的美学价值。本文结合当前传统建材料的应用情况,对其与当代环境艺术设计的结合做一个简单的阐述,对实际设计的美学造诣深入探究,让有价值的传统建筑材料绽放光彩。     

浅谈传统建筑材料在当代环境艺术设计中的运用

建筑作为一种艺术形式,有着极其深远的历史。本文主要通过传统建筑材料的装饰艺术形式来探讨其在当代环境艺术设计中的运用。     

礼和善:传统"徽式"服饰的演变规律

为了研究传统“徽式”服饰演变的客观规律,从社会学和设计学的角度,以古籍文献和部分藏品实样为研究对象,对不同时期“徽式”服饰在形制、色彩、材料、纹样等特征元素的演变进行了梳理和比较,发现不同时期的“礼制”规范和民间对服饰品“善用”需求的变化,促使了服饰各构成元素及组合方式的演变,并探索了上层建筑、人口结构、经济技术、自然环境等客观因素在“徽式”服饰演变中的作用机制。研究表明,传统“徽式”服饰演变的客观规律是:在“礼”的外部干预和限制下,达到“善”的内在要求,即“从礼求善”的中国传统造物思想。     

Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation

Production of the traditional Italian Focaccia bread (FcBread) requires reformulation to meet the new rules for healthier foods. We tested the applicability of a short-fermented (15 h) liquid sourdough (LS) (dough yield, DY, 250), obtained using quinoa (Q) or amaranth (Am) flour fermented with a Weissella cibaria strain (C43-11) producing exopolysaccharides (EPS) as fat replacer in yeast-leavened FcBread. The LSs were applied during the FcBread-making process at industrial pilot plant, reducing the added fat amount by 20% (FcBread-QLS and FcBread-AmLS) and products were compared with reference samples not containing EPS. All the products were analysed for physico-chemical properties (pH, TTA, organic acids, protein content and profile, instrumental colour), textural properties, sensory quality and glycemic index. The application of both pseudo-cereal-based W. cibaria LSs in FcBread allowed obtaining products with a reduced amount of fat, increased protein amount, mainly due to the albumin and glutenin/glutelin fractions, reduced glycemic index, improved texture and preserved in the traditional sensory profile of ‘focaccia’.