Comparative study of Byung-Kwa-Ryu (Korean rice cake and cookie) in the late Joseon Dynasty

Seungmin Lee, Hei-Ryeo Yoon

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.13-25

DOI:https://doi.org/10.7318/KJFC/2022.37.1.13 Download PDF Export Citation

Nutrient Intake in Korean Adults Determined by Considering the Type of Lunch, Categorized as Home Meals, Eating out and Institutional Meals: Data from the 2019 Korea National Health and Nutrition Examination Survey

Gyusang Han, Eunju Yang

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.583-594

DOI:https://doi.org/10.7318/KJFC/2021.36.6.583 Download PDF Export Citation

Neuroprotective Effect of Wild Radish Extract on Scopolamine Induced Memory Impairment

Jinyoung Hur, Sang Yoon Choi, Mijung Yeom

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.633-639

DOI:https://doi.org/10.7318/KJFC/2021.36.6.633 Download PDF Export Citation

A Study on the Adaptation to Korean Food and Satisfaction with University Foodservice by Residence Period of International Students in Busan

Kyung Hee Hong, Hyun Sook Lee

Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.349-361

DOI:https://doi.org/10.7318/KJFC/2021.36.4.349 Download PDF Export Citation

Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly

Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Yun-Seok Kim, Ye-Jin Min, Soo-Hyun Cho

Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.362-372

DOI:https://doi.org/10.7318/KJFC/2021.36.4.362 Download PDF Export Citation

The Development of Cereal Bars with Dried Anchovy for Chinese Customer Using Check All That Apply (CATA) Analysis for Liking and Disliking

Ji Eun Oh, Hei-Ryeo Yoon

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.247-255

DOI:https://doi.org/10.7318/KJFC/2021.36.3.247 Download PDF Export Citation

Harmony of Food Pairing with Korean Traditional Liquor

Seung Eun lee, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.158-167

DOI:https://doi.org/10.7318/KJFC/2021.36.2.158 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

Qualitative Study on Dietary Experience in South Korea for North Korean Defector Adolescents

Jieun Lee, Mihyang Um, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.56-65

DOI:https://doi.org/10.7318/KJFC/2021.36.1.56 Download PDF Export Citation

Analysis of Preference and Recognition of Korean Foods through Systematic Review

Han-Na Chu, Yong-Seog Kwon, Ki-Ok Kim, Yu-Jin Hwang, Soo-Muk Cho

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.503-523

DOI:https://doi.org/10.7318/KJFC/2020.35.6.503 Download PDF Export Citation

A Study on Modern Korean Menu Food Styling through Web Image Analysis

Moohee Ryu

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.538-552

DOI:https://doi.org/10.7318/KJFC/2020.35.6.538 Download PDF Export Citation

An Empirical Study on the Determinants of the Debt Repayment Capability of Shipping Firms in Recession

Dong-Hae Lee, Ki-Hwan Lee, Myoung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.5 pp.414-422

DOI:https://doi.org/10.5394/KINPR.2020.44.5.414 Download PDF Export Citation

Dietary Patterns and Nutrient Intakes of Individuals with Circulatory Diseases: Ansan-Ansung Cohort Data from the Korean Genome and Epidemiology Study

Kyoung Yun Kim, Jung-Mi Yun

Journal of The Korean Society of Food Culture :: Vol.35 No.3 pp.311-322

DOI:https://doi.org/10.7318/KJFC/2020.35.3.311 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

Study of the Dietary Behaviors and Adaptation for Korean Foods among Central Asian Workers Living in South Korea

Eun Jung Lee, Kyung-Ran Lee

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.86-96

DOI:https://doi.org/10.7318/KJFC/2020.35.1.86 Download PDF Export Citation

Consumption Behaviors and Selective Attributes of Home Meal Replacement in Middle-aged Adults according to Gender

So Hyun Park, Mi Ae Bae, So Hee Han, Young Deok Seo, Kyung Ja Chang

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.697-706

DOI:https://doi.org/10.7318/KJFC/2019.34.6.697 Download PDF Export Citation

Analytical Review of Korean Royal Cuisine as Viewed through the Darye for Princess Bokon and Recorded in Gabo Jaedong Jemuljeongnyechaek

So-Young Lee, Bok-Ryo Han

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.495-507

DOI:https://doi.org/10.7318/KJFC/2019.34.5.495 Download PDF Export Citation

Factors Influencing Indonesian Consumers’ Intention to Purchase Korean Food

Jinyi Jeong, Young Min Choi

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.543-552

DOI:https://doi.org/10.7318/KJFC/2019.34.5.543 Download PDF Export Citation

Recognition, Preference and Improvement Requirement of Traditional Korean Food of Elementary School Students in Seoul

Woo-kyoun Cho, Mi-rae Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.369-377

DOI:https://doi.org/10.7318/KJFC/2019.34.4.369 Download PDF Export Citation

Adoption Process of Chinese Students to Korean Food Based on Residence periods

Kyung Soo Han, Ji Eun Min

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.411-423

DOI:https://doi.org/10.7318/KJFC/2019.34.4.411 Download PDF Export Citation