1 DAY 1 SOMETHING edited by KAY K
지극히 주관적인 시각 / 이기적 소비자 습관 / 내 감성의 밀도
SOMETHING is connected with KAY K
I THINK ...
작년 7월쯤 찾았던 포스터들. 정확하게 누가 했는지 몰랐는데 최근에 찾았다. 미니멀리즘을 토대로 표현한 감각적이고 심플함.
Philographics book and postcard box now on Kickstarter! Get the entire set of 95 philographics here.
Source: http://www.geniscarreras.com/
| 0618 Philographics (0) | 2013/06/18 |
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| 0614 Design-seeds (0) | 2013/06/14 |
| 0613 Mailbox (0) | 2013/06/13 |
| 0612 Cereal Magazine (0) | 2013/06/12 |
| 0611 VSCO CAM (2) | 2013/06/11 |
| 0607 Bundt THINGS (0) | 2013/06/07 |
| 0618 짐 싸기 달인들의 뷰티 파우치 JET SET POUCH (0) | 2013/06/18 |
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| 0610 10 amazing uses of colour in branding (0) | 2013/06/10 |
| 0429 The 25 best Google Doodle designs (0) | 2013/04/29 |
| 0419 24개의 유명 글꼴(폰트) 무료 다운로드 (0) | 2013/04/19 |
| 20121230 스튜디오 지브리 (0) | 2012/12/30 |
| 20121221 포장마차 프로젝트 (0) | 2012/12/27 |
Beginning on Monday, roughly 6,000 bicycles will be available for public use at more than 300 stations in Manhattan below Central Park, and parts of Brooklyn. Anyone who is at least 16 can check out a bike from any station and return it to any other station in the city. Here are some answers to questions about the program, which is called Citi Bike.
A. An annual membership costs $95 before tax, and allows riders to rent bikes for as long as 45 minutes with no additional charge. Access for one week costs $25, and a 24-hour pass is $9.95. In these instances, riders are allowed only 30 minutes of use before overtime fees start.
Q. What if I want to ride all day?
A. Because of the overtime charges, the program is best suited for short trips. Visitors or other riders seeking to use a bike for a full day, without having to check it back in, are likely to be better off with private rental companies. For example, the cost of 24-hour Citi Bike access and a three-hour rental would be $58.95 plus tax.
Q. Can I ride yet?
A. Only if you are an annual member who signed up by May 17. For everyone else, the system begins Sunday.
Q. How do I pay?
A. Credit or debit card. Annual memberships can only be bought online.
Q. How do I take the bike out of its dock?
A. Annual members are issued keys that can be inserted into slots at each bike dock. Weekly or daily riders are given a code to enter into a keypad. When the key is inserted or the code is entered, a green light should blink on. A rider can then remove the bike by lifting it from its seat with one hand and holding the handlebar with the other, then pulling the bike out.
Q. How do I return the bike?
A. Push the front wheel into the dock — this can require a vigorous shove — and wait for the green light to blink on. If it does, the trip has officially ended. If the light is yellow or red, try again.
Q. What if there are no available slots when I return the bike?
A. Riders can dip either their membership keys or their credit or debit cards into the kiosk and select “Request Time Credit” to add an extra 15 minutes to the trip, allowing riders to try their luck at a nearby station.
Q. What if I want to keep the bike?
A. If a bike is not returned within 24 hours, the system charges a rider’s credit or debit card a fee of up to $1,000.
Q. Are discounted memberships available?
A. Residents of public housing can receive annual memberships for $60.
Q. Are helmets required?
A. No. The city encourages their use, but officials say a requirement would discourage ridership.
Q. What if I crash?
A. Call 911. Within 24 hours of a crash, a rider must notify Citi Bike, by calling (855) 245-3311. The city also asks that riders with other problems, like malfunctioning software, call that telephone number.
| Questions and Answers on Citi Bike (0) | 2013/06/14 |
|---|---|
| 0610 커피에 각설탕 7개, 두유에는 각설탕 3개 당분, 어떤 음료에 얼마나 들어 있나 (0) | 2013/06/10 |
| 0419 청춘페스티벌 김어준 (0) | 2013/04/19 |
| 0419 Open Course Ware Site 오픈코스웨어 사이트 (0) | 2013/04/19 |
| 20130123 어른으로 산다는 것 (0) | 2013/01/22 |
| 20130113 레미제라블 (before watching this movie) (0) | 2013/01/12 |
Source: http://www.123inspiration.com/powerful-and-creative-ads/
| 0614 Powerful and Creative Ads (0) | 2013/06/14 |
|---|---|
| 0418 네이버캐스트 | 브루스 바튼의 광고를 위한 투쟁, 왜 광고는 '민주주의의 수사학'인가? (0) | 2013/04/18 |
| 1113 Creative and Clever Anti-Smoking Ads (금연 광고) (0) | 2012/11/13 |
| 0628 광고전략 (0) | 2012/06/28 |
| 0628 광고기획 (0) | 2012/06/28 |
| 0402 실전형 광고체험 JWT Junior 2기 (0) | 2012/04/02 |
1 DAY 1 SOMETHING edited by KAY K
지극히 주관적인 시각 / 이기적 소비자 습관 / 내 감성의 밀도
SOMETHING is connected with KAY K
I THINK ...
색감 볼 때 자주 보는 사이트.
어도비에서 관리하는 Kuler 또한 자주 이용하지만 감성적인 색깔을 볼 때는 이 사이트를 자주 참고하는 편.
| 0618 Philographics (0) | 2013/06/18 |
|---|---|
| 0614 Design-seeds (0) | 2013/06/14 |
| 0613 Mailbox (0) | 2013/06/13 |
| 0612 Cereal Magazine (0) | 2013/06/12 |
| 0611 VSCO CAM (2) | 2013/06/11 |
| 0607 Bundt THINGS (0) | 2013/06/07 |
Wordpress Fatal error: Allowed memory size of 67440535 bytes exhausted (tried to allocate 128 bytes) in 이하 생략
> 메모리를 많이 사용할 경우 생기는 것 같습니다.
> 따라서 cache.php 파일을 찾아 간단히 코드하나 넣어 주면 됩니다.
경로: 자신의 워드프레스 파일 > wp-includes > cache.php 열기
밑에 파란색 밑줄과 같이 넣으면 됩니다.
ini_set("memory_limit", "-1"); 여기에서 -1은 데이터 사용 무제한을 의미합니다.
ini_set("memory_limit", "80M"); 80M는 데이터 80MB 까지 사용할 수 있습니다.
따라서 자기 자신이 가진 호스팅 서버에 따라 적절하게 조절.
다시 저장한 뒤 자신의 서버에 업데이트 하면 !! 끝 !!
| 0614 워드프레스 메모리 에러 / WordPress 메모리 에러 (0) | 2013/06/14 |
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| 0610 Tutorial: Install WordPress on 000Webhost / 000Webhost를 이용한 워드프레스 설치 / 000Webhost 기반 WordPress (0) | 2013/06/10 |
| 0604 왜 워드프레스가 대세인가? (0) | 2013/06/04 |
| 0604 최고의 워드프레스 개발자가 되는 방법 (0) | 2013/06/04 |
1 DAY 1 SOMETHING edited by KAY K
지극히 주관적인 시각 / 이기적 소비자 습관 / 내 감성의 밀도
SOMETHING is connected with KAY K
I THINK ...
굉장히 아끼는 앱 중 하나. 뛰어난 인터페이스를 가지고 있으며 그 어떠한 메일앱보다도 탁월하고 멋있다.
트렌드에 맞게 구성된 색감이나 UX/UI는 정말 사랑스럽다 :-)
이 앱 다운 받기 위해 3주나 기다렸었던. Released 되자마자 ㅠㅠ. 엄청난 대기 인원을 뚫고 !!!
내 앞에 45만명이 있었다는 사실. 이런 어메이징한 앱을 가르쳐 준 미리 언니에게 THANKS
Mailbox is on a roll. Since launching last month, our service capacity has grown 2000x and we’re already delivering more than 60 million emails a day. That’s mind-bending growth for only a few weeks, and we’re just getting started.
We can’t wait to put Mailbox in the hands of everyone who wants it. This means not only continuing to scale the service, but also including support for more email providers and mobile devices. Add to that a host of new features and we’ve got a LOT of work to do, certainly more than our current team of 14 can handle. We need to grow and we need to grow thoughtfully, with top-notch people who share our goals and values.
Enter Dropbox, the team from San Francisco who helps over 100M people bring their photos, docs, and videos with them anywhere. They’re a profoundly talented bunch who build great tools that make work frictionless, and Mailbox fits Dropbox’s mission like a glove. Plus, they’ve got a ton of experience scaling services and are experts at handling people’s data with care. In short, Dropbox is our kind of company.
Rather than grow Mailbox on our own, we’ve decided to join forces with Dropbox and build it out together. To be clear, Mailbox is not going away. The product needs to grow fast, and we believe that joining Dropbox is the best way to make that happen. Plus, imagine what cool things you could do if your Mailbox was connected to your Dropbox…
So hold onto your hats, because our time together is just getting started. And thanks again for joining us on the journey to transform the inbox. We’re really excited for what’s ahead.
— The Mailbox Team (now a proud part of the Dropbox Team)
| 0618 Philographics (0) | 2013/06/18 |
|---|---|
| 0614 Design-seeds (0) | 2013/06/14 |
| 0613 Mailbox (0) | 2013/06/13 |
| 0612 Cereal Magazine (0) | 2013/06/12 |
| 0611 VSCO CAM (2) | 2013/06/11 |
| 0607 Bundt THINGS (0) | 2013/06/07 |
1 DAY 1 SOMETHING edited by KAY K
지극히 주관적인 시각 / 이기적 소비자 습관 / 내 감성의 밀도
SOMETHING is connected with KAY K
I think ...
심플하고 간결함에 반함. 편집 디자인 또한 탁월하며, 정말 사진과 글의 조화가 이렇게 아름다울 수가.
그리고 Editor 분이 한국인이신듯.
About
In pursuit of food and travel
Description
A quarterly publication about food and travel
Site
What is Cereal? Foremost, it’s a magazine rooted in our passions – for food, for travel. And for books too, with all the wonderful things they can teach us. Isn’t every day better when you learn something new? We believe that the enjoyment of food and travel are two significant elements of a good life, and more and more of us are in a position to enjoy both on a fairly regular basis now – so much so, that knowing what to experience first can be daunting at times. This is where we come in. Each quarterly issue of Cereal will contain detailed expositions of edible topics, travel destinations, as well as profiles on products, people and places – chosen because they’re relevant, interesting, or have simply caught our attention. Because we adore books and their inherent ability to teach, we have structured our magazine as one. Each topic is treated as a chapter, often featuring various articles within it (including a bibliography, when applicable).
This allows you to explore a subject in depth, giving it the attention and focus it deserves. With the goal of making something timeless, by crafting and curating a tactile experience, we hope Cereal, like a good book, can be read over and over again. We’ve also made sure that Cereal is a visual feast. Beautiful imagery and design can turn a decent volume into an inspired one, and we think people learn better with pictures. Children’s books are intrinsically visual, so why not apply that ethos to our content too? In part, Cereal is aimed at our inner child. Back when we were little, we learned many a fun fact from the back of cereal boxes. One of our fondest memories of childhood is of waking up to a huge bowl of something crunchy and milky, devouring the words and pictures on the back of the packet. These boxes were the first thing we read each day, and they taught and entertained us. Hence, Cereal. We hope to become your morning read.
Volume 2
Gochujang is a Korean condiment but it should be a colour. Its intense, carnelian red hue is as much a part of its allure as the deep, rich, fiery taste. Henri Matisse would have painted pictures with it, Alexander McQueen could have designed a tartan with it. What I’d really like are some gochujang shoes and a fountain pen filled with gochujang ink. Gaping at a container of gochujang paste is as good for the spirits as a stroll in the sun. I can vouch for that, because I’ve been staring into my large tub of it, wondering how best to capture its particular beauty in words and I feel a lot better already. Like chicken noodle soup or a cup of strong tea, gochujang provides comfort to the glum and the weary. It’s also about to become achingly fashionable to a much wider audience.
Gochujang dates back to the 17th century. Large earthenware pots, or onggi, of red pepper powder, glutinous rice powder, soybean powder, salt and water are fermented in the sun to produce what has become the most adored Korean condiment of them all. Most gochujang is now made commercially, but there’s a growing interest in making it at home, with blog posts and video clips online of enthusiastic cooks wrestling with vast saucepans and hefty wooden spoons, smiling happily as they recall the gochujang of their childhood. Its aroma provokes nostalgia with its distinctive, comforting overtones of fermented malt. Gochujang inspires fanciful language. The Korean American chef David Chang of Momofuku fame has virtually turned gochujang into a fable. He says that if you combine gochujang with doenjang, they produce a ‘love child’. This offspring is called ssamjang, the spicy bean paste vital for making bossam, delicious parcels of pork wrapped in Boston lettuce leaves. Chang’s inventive take on bossam includes extra quantities of gochujang than usual, and who can blame him? As he puts it, his kind of cooking is like having “one foot rooted in tradition and the other foot kicking it forward”:
“There is a great line from Emerson that sums up my perspective perfectly. ‘Meek young men grow up in libraries, believing it their duty to accept the views which Cicero, which Locke, which Bacon have given, forgetful that Cicero, Locke, and Bacon were only young men in libraries when they wrote these books.’ ”…
Volume 1
If you were anything like me as a child, your favourite food groups were fats, oils and sweets. And one of your all-time guilty pleasures? Lapping the leftover milk from the bottom of a bowl of cereal. Everyone knows the taste – it’s that slightly sweet, kind of starchy, hint of corn, milk flavour.
As a kid, I remember sipping the edge of my cereal bowl and loving every last drop – the sugar kissed milk having been nectarised by the marshmallows of my Lucky Charms, or off my Frosted Flakes. Nothing accompanied my Saturday morning cartoons better than the taste of that sweet finale. For many – myself included – this has become a forgotten memory of the past, replaced by, unfortunately, more adult appropriate alternatives such as granola milk (mehh) or plain yoghurt (probiotic nonsense). It’s a relic that’s been washed away with the days of our childhood.
Forgotten, perhaps, but not lost, thanks to award winning New York City chef Christina Tosi, of the desserts-only Momofuku Milk Bar. Tosi has successfully captured and bottled this nostalgia at her easygoing East Village bakery by creating her own version of Cereal Milk™, which has garnered a cult like following along with her other notable new staples, including ‘crack pie’ (aptly named since it’s now widely considered a gateway drug) and ‘ultra moist cake truffles’ (‘pineapple upside down’ is a personal favourite). Surprisingly, Tosi’s simple recipe (milk, corn flakes, brown sugar and a pinch of salt) was not part of her intended plan.
On the eve of the highly anticipated opening of Momofuku Ko, Tosi was faced with a broken freezer and an empty dessert menu. Thinking quickly, she ran to the nearest 24-hour deli, followed her instincts and drew inspiration from old botched attempts to create cornbread infused milk while at wd~50. That night, Cereal Milk™ was born…
When the epicentre of international gastronomy shifted north, introducing the world to new Nordic cuisine, the assembled technocrats of Molecular Gastronomy from Spain to Chicago were left blinking in the dust. One of the key driving forces behind this movement is the Nordic Food Lab in Copenhagen. Founded in 2008 by Noma head chef René Redzepi and entrepreneur Claus Meyer, the non profit, self governed organisation explores the building blocks of Nordic cuisine through research into traditional and modern food production and preparation.
Housed in an unassuming houseboat anchored on a canal opposite Noma, this is where chemists, chefs, scientists, anthropologists and academics work together to push the boundaries of new Nordic cuisine and share their findings with the world through various platforms.
We met Michael Bom Frøst, the laboratory’s director and associate professor of Sensory Science at the University of Copenhagen; Josh Evans, correspondent of the Yale Sustainable Food Project; and Ben Reade, who has accepted the mantle of Head of Culinary Research and Development this past summer from Lars Williams, who now heads up the Noma test kitchen.
Inside the lab, it’s bright and open, and the large industrial kitchen kitted out with gadgets. Prints of various roots and vegetables complete with their Latin names grace the walls, and sticky yellow notes litter the windows. Rows and rows of glass jars and plastic containers are filled with samples, some of them in various stages of fermentation. We arrive on the same day as a delivery of plums destined to help Ben create his own version of umeboshi.
BR: OK, try this …
CEREAL: [looks doubtful] What is it?
BR: It’s a seaweed called dulse [palmaria palmata]. It’s really interesting because it’s rich both in umami and sweet tasting amino acids.
MF: We’ve discovered that to overcome barriers to new foods, there has to be a balance between novelty and familiarity. Ice cream is the perfect gateway food because it’s so comforting, even with a novel flavour like seaweed.
BR: Ask someone ‘do you want ice cream’, the answer is almost invariably ‘yes’! It’s like a reflex. Do you want ice cream?
CEREAL: Yes!
JE: We tried this with kids. Some refuse, some wait till other kids try it first, others jump straight in. Those that do try it usually love it. The first taste is the hardest … after that it gets easier…
Source: http://readcereal.com/
| 0614 Design-seeds (0) | 2013/06/14 |
|---|---|
| 0613 Mailbox (0) | 2013/06/13 |
| 0612 Cereal Magazine (0) | 2013/06/12 |
| 0611 VSCO CAM (2) | 2013/06/11 |
| 0607 Bundt THINGS (0) | 2013/06/07 |
| 0607 Bundt (0) | 2013/06/07 |
1 DAY 1 SOMETHING edited by KAY K
지극히 주관적인 시각 / 이기적 소비자 습관 / 내 감성의 밀도
SOMETHING is connected with KAY K
VSCO Cam™
The Standard of Mobile Photography
-
SUPERIOR PRESETS
Mobile images have never looked so stunning. Utilizing our innovative processing technology, VSCO Cam™ yields elegant results, previously unattainable on the iPhone.
CHOOSE YOUR STRENGTH
Adjust the strength of Presets and Tools using the Precision Slider.
EFFICIENT EDITING
VSCO Tools allow for fine tuning, with the goal to complement, not define, your photographs. Exposure, Temperature, Contrast, Crop, Rotate, Fade, Vignette and more allow you to define your look.
BEFORE & AFTER
Compare your original image with the edited version by simply holding down on the image in Edit view.
VSCO PRESET PACKS
Browse a stunning array of Preset Packs available for purchase in the In-App store. From vivid colors to faded black and whites, the store offers the best mobile presets on the market.
INCREASED CONTROL
Separate Focus and Exposure Rings plus White Balance Lock allow for increased creative control.
STAY ORGANIZED
Organize, favorite and filter your images using the quick filter navigation.
BROWSE THE LIBRARY
Multiple thumbnail sizes allow for a customizable image browsing experience.
THE INFORMATION AGE
Easily view your image data including location, date, preset used and more.
FULL RESOLUTION
Import and export your images in high resolution without sacrificing any quality.
SHARE
Easily share your images with friends and family via Instagram, Facebook, Twitter, Weibo and Camera Roll.
STAY INSPIRED
The VSCO Journal is a wealth of creative inspiration, tutorials, interviews and more.
CONNECT
Join the VSCO community, discover other photographers and submit your images for inclusion to the VSCO Weekly Selects by using the hashtag #vscocam.
-
VSCO Cam™ is the tool of choice for creating beautiful mobile imagery.
| 0613 Mailbox (0) | 2013/06/13 |
|---|---|
| 0612 Cereal Magazine (0) | 2013/06/12 |
| 0611 VSCO CAM (2) | 2013/06/11 |
| 0607 Bundt THINGS (0) | 2013/06/07 |
| 0607 Bundt (0) | 2013/06/07 |
| 0606 4983PROJECT 5th PROJECT THINGS (0) | 2013/06/06 |
Installation of WordPress on 000Webhost is usually done by newbie bloggers who don’t want to invest much money in their blogs. WordPress is a great software for bloggers because it provides lot of customization and there are large number of plugins available there for WordPress. So, for bloggers WordPress should be the ideal choice. As a free hosting provider 000webhost has many features which are appreciable. Newbie users usually don’t know the process of WordPress installation on 000webhost, as they don’t provide automatic installation feature to free users. That’s the reason I have seen many new comers asking How to Install WordPress on 000Webhost? Today I will try to explain each and every step with screen shots. Lets startinstalling WordPress on 000Webhost.
First of all we need to download some important files and software, which will be needed in this process.
1.1 – Download WordPress - Go to WordPress.Org and click on the button “Download WordPress 3.4.2″ and save the .zip file to your desktop.
1.2 – Download Filezilla (FTP Client) - Filezilla software will be used to upload WordPress software files to your 000webhost’s account. Go to Filezilla and click on “Download Now” button.
2.1 - Go to 000Webhost.com free Web hosting Order Page and enter your registration details.
2.2 - Choose your Free subdomain, your name, email, password and enter captcha. Complete registration and check out your email for Email Confirmation link. And activate your account by clicking on that activation link in email.
2.3 - Now your domain is up and working. Now you need to upload WordPress on your Hosting account to install WordPress.
3.1 - Now as you are logged in to your 000Webhost account, Click on the “Go to cPanel” written after your website address, at “List of Your Domains” page as shown in below image.
List of your Domain Page in 000Webhost Account
3.2 - On cPanel page, scroll down and click on “MySQL” below “Software / Services”.
cPanel Page of 000Webhost Account
3.3 - Then you will be on “Manage MySQL Databases”. Here you need to create a database for your WordPress installation. Fill up details in the form like shown in the below screenshot. Enter MySQL Database name and User name as “wp” and enter a strong password twice. You can write these information on a notepad. After entering information like below image, click on the “Create Database” button.
Creating MySQL Database in 000Webhost Account
3.4 - After that, you will see that “Your MySQL Account will be created in 1 Minute” and you will see some details of your MySQL Account. Copy and save these details into a text file for use in next step. Now you have created your MySQL Database for your WordPress Installation.
MySQL Database Information in 000Webhost
4.1 - Unzip/Extract the downloaded (Step 1.1) WordPress folder. Open the “WordPress-3.4.2″ folder and the open“WordPress” folder. Here find the file named wp-config-sample.php and rename it to wp-config.php
4.2 - Right click on wp-config.php >>> Open with >>> Notepad.
4.3 - Scroll down a bit and you will see this piece of code:
Editing wp-config.php for WordPress Installation
4.4 - Now it is the time to edit this code. The Database information which you have saved in Step 3.4 will be used here.
4.5 - These four types of information in that saved data which are : MySQL Host, MySQL Database, MySQL User andMySQL Password will be used at the place of localhost, database_name_here, username_here andpassword_here. Check below screenshot after this editing. Make sure you have not changed any other thing there.Ctrl+S to save all changes.
Adding 000Webhost WordPress Database Information to wp-config.php
5.1 - Install and open Filezilla client which you have downloaded in step 1.2.
5.2 - Go to the cPanel of your 000webhost‘s website account. Scroll down and Click on “View FTP details” in the“Files” section.
000Webhost FTP Details on cPanel List
5.3 - There you will see FTP Login and Upload details. Leave this page open and save these information in a text file also, for future use. This information will be used to Login to your Hosting account using Filezilla FTP Client.
5.4 - Now open Filezilla FTP Client. You will need to enter Host, Username, Password and Port to connect Filezilla to your Web hosting account at 000webhost.
5.5 - You will be entering the information collected in step 5.3 in these fields and leave the port empty. Like this screenshot below. And click on the “Quick Connect” button.
Loging in to Filezilla FTP Client
5.6 - If you have entered every thing correct then within some seconds status show this message of “Directory Listing Successful”. You can see the below screenshot. Then click on the folder “Public_html” as shown in the below screenshot.
Filezilla Connected to 000Webhost Server
5.7 - Open the folder “Public_html” by double clicking on it. Delete both files which are there “.htaccess” and“default.php” by selecting them both and right click >>> delete.
5.8 - Now open the WordPress Folder on your desktop and select all files in it by pressing Ctrl+A. As shown in the below screen shot. And Select and Drag all these files in to the “Public_html” folder with the Filezille. as shown in the below screen shot.
Selecting all WordPress files and Drag them to “Public_html” folder.
Click for Large View
5.9 - Now your files are being copied to your web hosting account. These will be almost 984 files which will take some time to upload on your server. So wait until these files get completely uploaded. You can see number of “Queued Files” at the bottom of Filezilla software.
6.1 - After the uploading process has completed. Now you can install WordPress and create a Administrator account.
6.2 - Go to your website address in browser and add this after website url: /wp-admin/install.php and press enter. For example in my case, my website address was http://taimoorsultan.net76.net and I included this /wp-admin/install.php after the after the address and it becomes http://taimoorsultan.net76.net/wp-admin/install.php
6.3 - At that page, you can enter the details of your Administrator WordPress account. Enter Site Title, Username, Password and Email and click on Install WordPress.
6.4 - Congratulations, Your WordPress has been installed. And now you have a self hosted WordPress Blog which will allow you independence of posting. But you will need to take care of the 000webhost’s usage policy or they can suspend your hosting account.
Source: http://taimoorsultan.com/install-wordpress-on-000webhost-tutorial/
설치하기
사전 요구사항
1. 웹서버
호스팅 서버 또는 개인 서버 : 워드프레스는 티스토리, 이글루 및 포털의 블로그와 달리 설치형 블로그입니다. 그래서 이 블로그를 사용하려면 블로그를 설치할 공간이 따로 필요합니다.
2. PHP & MySQL
PHP 4.1이상, MySQL 4.1 이상이 필요합니다. 권장사항은 둘 다 5.0 이상입니다.
3. 도메인
웹서버로 접근할 수 있는 도메인 주소가 필요합니다.
설치 절차
| 0614 워드프레스 메모리 에러 / WordPress 메모리 에러 (0) | 2013/06/14 |
|---|---|
| 0610 Tutorial: Install WordPress on 000Webhost / 000Webhost를 이용한 워드프레스 설치 / 000Webhost 기반 WordPress (0) | 2013/06/10 |
| 0604 왜 워드프레스가 대세인가? (0) | 2013/06/04 |
| 0604 최고의 워드프레스 개발자가 되는 방법 (0) | 2013/06/04 |
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