The Study on Dietary Patterns of Korean food and the Level of Proper Eating Habits According to the Recognition of the Kimchi Cooking Method

Juhyeon Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.465-475

DOI:https://doi.org/10.7318/KJFC/2017.32.6.465 Download PDF Export Citation

Effects of Chinese Resident’s Perceptions of Quality Attributes on Customer Satisfaction, Revisit Intention and Recommendation Intention at coffee Shops in Beijing, China

Miao Miao Li, Young Eun Lee, Do Kyung Youn

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.421-436

DOI:https://doi.org/10.7318/KJFC/2017.32.5.421 Download PDF Export Citation

Study on Modern Food Culture History through Records from Foreigners’ Chosun Dynasty Travel in the Enlightenment Period

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.381-399

DOI:https://doi.org/10.7318/KJFC/2016.31.5.381 Download PDF Export Citation

Contents and Characteristics in The Dongchundang Eumsikbeop (Dongchundang’s Recipe Book) of Eun-jin Song’s Family

Yong-min Kwon, Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.411-429

DOI:https://doi.org/10.7318/KJFC/2016.31.5.411 Download PDF Export Citation

Perception on School Administrator’s Supports and Job Satisfaction by Nutrition Teachers (Dietitian)

Mi-Yeon Moon, Myung-Hee Kim, Ki-Hyo Jang, Je-Hyuk Lee

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.430-441

DOI:https://doi.org/10.7318/KJFC/2016.31.5.430 Download PDF Export Citation

Study on the Relationship between Organizational Commitment and Job Satisfaction in Food & Beverage Department of Deluxe Hotel

Hyo Sun Jung, Hye Hyun Yoon

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.141-148

DOI:https://doi.org/10.7318/KJFC/2016.31.2.141 Download PDF Export Citation

Effects of Food Styling Visual Elements in Tteok Café Menus on Consumer Buying Habits

Su In Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.64-72

DOI:https://doi.org/10.7318/KJFC/2016.31.1.064 Download PDF Export Citation

Quality Characteristics of Dried Noodle Prepared with Strawberry Powder

Bock-Hee Park, Kyeong-Mi Koh, Min-hye Cha, Ok-Joo Kim, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.88-95

DOI:https://doi.org/10.7318/KJFC/2016.31.1.088 Download PDF Export Citation

Review of Dietary Culture through Choi’s Recipe (「Choi’s Eumsikbeop」) in scrapbook (「Jasonbojeon」) of Shin-chang Maeng’s Cran

Chae-Lin Park, Jin-Young Lee

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.552-561

DOI:https://doi.org/10.7318/KJFC/2015.30.5.552 Download PDF Export Citation

Development of Native Local Foods in Sangju by Storytelling-combined

Hey-Kyung Moon, Yonug-Ja Lee, Mo-Ra Park, Gwi-Young Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.562-575

DOI:https://doi.org/10.7318/KJFC/2015.30.5.562 Download PDF Export Citation

Study on Usage and Consumption Patterns for Mulnaengmyeon Among Adults in Seoul Metropolitan Area of Korea

Soh Min Lee, Jin Young Kim, Kwang-Ok Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.324-332

DOI:https://doi.org/10.7318/KJFC/2015.30.3.324 Download PDF Export Citation

Contents and Value in Jasonbojeon Choi’s Recipe book of Shin-chang Maeng’s Family

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.137-149

DOI:https://doi.org/10.7318/KJFC/2015.30.2.137 Download PDF Export Citation

Food Culture of Koryo Dynasty from the Viewpoint of Marine relics of Taean Mado shipwrecks No. 1 and No. 2

Kyung-Hee Koh

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.499-510

DOI:https://doi.org/10.7318/KJFC/2014.29.6.499 Download PDF Export Citation

Comparison of Obesity Level and Eating Habits According to Intake Experience of Mother’s Milk and Eating Habits of Baby Foods by Elementary School Students

Hyung Joo Yoon, Myung Hee Kim, Ki-Hyo Jang, Je-Hyuk Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.380-389

DOI:https://doi.org/10.7318/KJFC/2014.29.5.380 Download PDF Export Citation

Establishment of Optimum Condition for the Coagulation and Antimicrobial Activity of Konjac Jelly

Jae-In Sim, Seon-Jeong Choi, Jae-Hyun Jeong, Ung-Kyu Choi

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.415-420

DOI:https://doi.org/10.7318/KJFC/2014.29.5.415 Download PDF Export Citation

The Upper Grade Elementary Student’s Parents’ Awareness and Preference of Korean Traditional Foods in ChungNam Area

Min Jeong Kang, OkHwa Jhee

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.240-249

DOI:https://doi.org/10.7318/KJFC/2014.29.3.240 Download PDF Export Citation