Literature Review on Berries and Their Cooking Methods in ancient (1400s~1800s) and Modern (1900s~1940s) Literature of Korea

Ji-won Yang, Young Ho Kim, Dong-June Park, Nam Hyouck Lee, Youngeon Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.26-43

DOI:https://doi.org/10.7318/KJFC/2014.29.1.026 Download PDF Export Citation

Preferences of Koreans and Foreigners for Traditional Recipe Developed containing Deoduk

Seo Young Chang, Na Young Kim, Yujie Ma, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.44-53

DOI:https://doi.org/10.7318/KJFC/2014.29.1.044 Download PDF Export Citation

Consumer Perception and Purchase Behavior of Han-gwa (Traditional Korean Confection) -Focus on Housewives in the Seoul and Gyeonggi area-

Jin-Young Lee^*, Yong-Suk Kwon, Jung-Sook Choe, Young-Hee Park, Hye-Won Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.594-602

DOI:https://doi.org/10.7318/KJFC/2013.28.6.594 Download PDF Export Citation

Westerner’s View of Korean Food in Modern Period - Centering on Analyzing Westerners’ Books -

Kyou-Jin Lee^*

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.356-370

DOI:https://doi.org/10.7318/KJFC/2013.28.4.356 Download PDF Export Citation

A Study on the Awareness of Traditional Korean Food Culture among Immigrant Housewives to Design Educational Plans

Hee Sun Jeong^*, Yoon-joo Kang

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.246-260

DOI:https://doi.org/10.7318/KJFC/2013.28.3.246 Download PDF Export Citation

A Literature Review on the Type and Cooking Methods for Suksilkwa during the Joseon Dynasty, with a focus on Euigwe and old literature

Soon-Duk Oh^*

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.115-124

DOI:https://doi.org/10.7318/KJFC/2013.28.2.115 Download PDF Export Citation

Study on the Semiotic Characteristics for Korean Food

Tae-Hee Kim^*, Dug-Young Lee, Eun-Joo Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.135-144

DOI:https://doi.org/10.7318/KJFC/2013.28.2.135 Download PDF Export Citation

The Awareness and Satisfaction Regarding Korean Traditional Foods in Elementary, Middle, and High School Students

Young Kim*, Kyung Mi Kim, Yong Seok Kwon, Yang Suk Kim, Gi Chang Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.167-176

DOI:https://doi.org/10.7318/KJFC/2013.28.2.167 Download PDF Export Citation

A Literature Review of the Type and Cooking Methods for Gwapyeon during the Joseon Dynasty - with a focus on Euigwe and old literature -

Soon-Duk Oh^*

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.1-11

DOI:https://doi.org/10.7318/KJFC/2013.28.1.001 Download PDF Export Citation

Analyzing Tableware Arrangement in Korean Table Settings

Wookyoun Cho^3*, Hyewon Kim, Hyeran Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.31-40

DOI:https://doi.org/10.7318/KJFC/2013.28.1.031 Download PDF Export Citation

Coloration Analysis of Korean Table Settings

Wookyoun Cho^3*, Hyeran Lee, Hyewon Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.41-47

DOI:https://doi.org/10.7318/KJFC/2013.28.1.041 Download PDF Export Citation