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

Perceived Halal Friendliness of Korean Food and Its Relationship with Attitudes toward Korean Food and Consumption Intention among Pakistani Muslim Consumers in South Korea

Seonghee Ko, Hye-Ran Lee, Hadeeqa Tahir, Minyoung Kim, Nariyah Woo

Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.349-359

DOI:https://doi.org/10.7318/KJFC/2026.41.4.349 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

The Civilization History of Korean Soybeans: Origins and Utilization

Duk Kyung Choi

Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.374-382

DOI:https://doi.org/10.7318/KJFC/2026.41.4.374 Download PDF Export Citation

Study on the Food Culture in Veritable Records of the Joseon Dynasty through Text Frequency Analysis

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.417-430

DOI:https://doi.org/10.7318/KJFC/2026.41.4.417 Download PDF Export Citation

Segmentation of Meal Kit Consumers Based on Convenience Food Lifestyle (CFL) : Differences in Selection Attributes, Satisfaction, and Willingness to Pay More

Jung Hwa Choi, Na Young Yi

Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.431-441

DOI:https://doi.org/10.7318/KJFC/2026.41.4.431 Download PDF Export Citation

Changes in the Biotin Content of Commonly Consumed Agro-foods in Korea according to the Cooking Methods

Gajin Kim, Daeyoon Kang, Sujong Park, Seulbi Seo, Eunji Park, Youngmin Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.442-450

DOI:https://doi.org/10.7318/KJFC/2026.41.4.442 Download PDF Export Citation

Development of Sustainable Dietary Shift Guidelines for Korean Adults

Youngmin Nam, Soh-Yoon Yun, Jihyun Yoon, Youngmi Lee

Journal of The Korean Society of Food Culture :: Vol.41 No.3 pp.282-291

DOI:https://doi.org/10.7318/KJFC/2026.41.3.282 Download PDF Export Citation

Jeotgal Culture in Baekje and Silla from Archaeological Evidence

Yeonkwang Kim, Yookyung Kim

Journal of The Korean Society of Food Culture :: Vol.41 No.2 pp.87-95

DOI:https://doi.org/10.7318/KJFC/2026.41.2.87 Download PDF Export Citation

Household Health Functional Food Use and Purchasing According to the Presence of Minor Children: Analysis of The Consumer Behavior Survey for Food 2023

Jung-Hwa Choi, Kyung-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.41 No.2 pp.107-118

DOI:https://doi.org/10.7318/KJFC/2026.41.2.107 Download PDF Export Citation

Domain-Specific Analysis of Foodservice Hygiene and Safety Inspection Levels in Child and Youth Foodservice Facilities

Hye Won Kim

Journal of The Korean Society of Food Culture :: Vol.41 No.2 pp.119-124

DOI:https://doi.org/10.7318/KJFC/2026.41.2.119 Download PDF Export Citation

Quality Characteristics of Fresh Pasta Noodle Added with Rice Bran Powder

Seok Hyun Ryu, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.41 No.2 pp.125-132

DOI:https://doi.org/10.7318/KJFC/2026.41.2.125 Download PDF Export Citation

Effects of Korean Food Perception Factors on Attitude and Behavioral Intentions among Indians Residing in Korea

Nariyah Woo, Seonghee Ko, Srushti Ashok Mane, Hye-Ran Lee

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.1-12

DOI:https://doi.org/10.7318/KJFC/2026.41.1.1 Download PDF Export Citation

Introduction and interpretation of The GapjanyeonJubeop from the Songgang Gyedang Family in Damyang

Chae-Lin Park, Doo-Hyeon Paek, Hong-Ryul Kim

Journal of The Korean Society of Food Culture :: Vol.41 No.1 pp.13-25

DOI:https://doi.org/10.7318/KJFC/2026.41.1.13 Download PDF Export Citation

Analysis of Online Food Consumption according to Dietary Lifestyle Groups Using Consumer Behavior Survey for Food

Meera Kim

Journal of The Korean Society of Food Culture :: Vol.40 No.6 pp.249-260

DOI:https://doi.org/10.7318/KJFC/2025.40.6.249 Download PDF Export Citation

Estimation of Measurement Uncertainty in the Analysis of Moisture and Vitamin C Content in Foods

Ga-Hyeon Jeong, Byung-Man Kwak, Ah-Hyun Kim, Ah-Jin Lim, Seon-Mi Yoo, Eunji Park

Journal of The Korean Society of Food Culture :: Vol.40 No.6 pp.261-272

DOI:https://doi.org/10.7318/KJFC/2025.40.6.261 Download PDF Export Citation