Academic Exchange in Food Culture Research between Korea and Japan

Toshio Asakura

Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.293-300

DOI:https://doi.org/10.7318/KJFC/2026.41.4.293 Download PDF Export Citation

Japanese Texture Vocabulary as a Reflection of Food Culture

Fumiyo Hayakawa

Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.301-305

DOI:https://doi.org/10.7318/KJFC/2026.41.4.301 Download PDF Export Citation

Medical Involvement in Food Culture and Food Autonomy

Mayu Saito, Akiko Moriya

Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.316-323

DOI:https://doi.org/10.7318/KJFC/2026.41.4.316 Download PDF Export Citation

Depictions of Food in the Edo Period: Specialties, Famous Places, and Local Products in E-sugoroku

Kaoru Kamatani

Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.324-329

DOI:https://doi.org/10.7318/KJFC/2026.41.4.324 Download PDF Export Citation

A History of Vietnamese Agriculture

Duk Kyung Choi

Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.340-348

DOI:https://doi.org/10.7318/KJFC/2026.41.4.340 Download PDF Export Citation

Characteristics and Social Functions of Spice Culture in India: Focusing on Masala Culture

Seonghee Ko, Gyung Hee Cha, Yoonkyoung Yang, Na Yeon Choi, Kavinder, Rimungchan Jajo, Nariyah Woo

Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.360-373

DOI:https://doi.org/10.7318/KJFC/2026.41.4.360 Download PDF Export Citation

Regulation of Brain Function by Bioactive Compounds from Foods and Natural Products: Molecular Mechanisms

Jiwon Choi, Jinyoung Hur

Journal of The Korean Society of Food Culture :: Vol.40 No.6 pp.294-301

DOI:https://doi.org/10.7318/KJFC/2025.40.6.294 Download PDF Export Citation

The Importance of Primitive Pottery Culture in the Korean Foodways

Cherl-Ho Lee

Journal of The Korean Society of Food Culture :: Vol.40 No.2 pp.82-91

DOI:https://doi.org/10.7318/KJFC/2025.40.2.82 Download PDF Export Citation

A Study on the Primitive Pottery Culture of the Korea Strait littoral

Cherl-Ho Lee

Journal of The Korean Society of Food Culture :: Vol.39 No.5 pp.235-245

DOI:https://doi.org/10.7318/KJFC/2024.39.5.235 Download PDF Export Citation

Perceived Characteristics of Grains during the Choseon Dynasty

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.1 pp.26-37

DOI:https://doi.org/10.7318/KJFC/2023.38.1.26 Download PDF Export Citation

A Study on the Origin, Spread, and Universalization of the Name ‘Chonggak kimchi’: In Connection with the Food Culture Content Point of View

Hong Ryul Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.418-428

DOI:https://doi.org/10.7318/KJFC/2022.37.5.418 Download PDF Export Citation

Korean Food Culture of Cookbooks Related to Korean Food Issued in the U.S.

Park Soon Min, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.285-299

DOI:https://doi.org/10.7318/KJFC/2022.37.4.285 Download PDF Export Citation

A study on the Trend of Researches in Food and Culture

Kyou-Jin Lee, Se-Eun Jang, Yoon Sin Oh

Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.196-212

DOI:https://doi.org/10.7318/KJFC/2022.37.3.196 Download PDF Export Citation

A Study of the Food Culture in the Late Joseon Dynasty through Eumsikjeoljo (飮食節造)

Bok-Ryo Han, Rok-Dam Park, Gwi-Young Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.1-27

DOI:https://doi.org/10.7318/KJFC/2021.36.1.1 Download PDF Export Citation

Joseon Dynasty’s Food Culture Experienced by George C. Foulk in 1884

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.127-142

DOI:https://doi.org/10.7318/KJFC/2020.35.2.127 Download PDF Export Citation

Study on the 16^th century Noble Lineage’s Rites and Seasonal Food Recorded in the Shaemirook

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.14-27

DOI:https://doi.org/10.7318/KJFC/2020.35.1.14 Download PDF Export Citation

A Study on Joseon Royal Cuisine through Sachanbalgi of the Jangseogak Archives

Hae-Kyung Chung, Dayeon Shin, Nariyah Woo

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.508-533

DOI:https://doi.org/10.7318/KJFC/2019.34.5.508 Download PDF Export Citation

Study on the Consumption Status of Beans and the Soybean Food Culture in the Mid-Joseon Period According to Shamirok

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.241-254

DOI:https://doi.org/10.7318/KJFC/2019.34.3.241 Download PDF Export Citation

A Study on the Food Culture in the Early Joseon Dynasty through Gyemiseo (癸未書)

Han Bok-Ryo, Kim Gwi-Young

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.307-321

DOI:https://doi.org/10.7318/KJFC/2018.33.4.307 Download PDF Export Citation

A Study on Radio Cooking Program in Korea during the Japanese Colonial Period

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.487-497

DOI:https://doi.org/10.7318/KJFC/2017.32.6.487 Download PDF Export Citation