Consumer Perception of GM Food: Factors that Influence Purchasing of GM Food in South Korea

Wooyoung Kim, Jinkyung Choi

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.345-353

DOI:https://doi.org/10.7318/KJFC/2018.33.4.345 Download PDF Export Citation

Awareness and Preference for Korean Food Products in Malaysia

Jinyi Jeong, Young Min Choi

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.207-216

DOI:https://doi.org/10.7318/KJFC/2018.33.3.207 Download PDF Export Citation

Study on the Development of Food Tourism Products Based on the Local Food and Folktale

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.217-228

DOI:https://doi.org/10.7318/KJFC/2018.33.3.217 Download PDF Export Citation

Study of the Dietary Behaviors and Adaptation for Korean Foods among International Students in Busan

Kyung Hee Hong, Hyun Sook Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.112-124

DOI:https://doi.org/10.7318/KJFC/2018.33.2.112 Download PDF Export Citation

Imported Food Consumption in Malaysia: A Lifestyle Segmentation Study

Jinyi Jeong, Seung-Yong Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.149-159

DOI:https://doi.org/10.7318/KJFC/2018.33.2.149 Download PDF Export Citation

The Relationship between the Characteristics of Retort Food and Consumer Perceptions

Seoung Ki Lee, Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.160-168

DOI:https://doi.org/10.7318/KJFC/2018.33.2.160 Download PDF Export Citation

Analysis of BMI and Food Preference by Sasang Constitutional Typology classified by SCAT2 and a Specialist

Jin Sol Cheon, Dong Koo Yim, Soon Mi Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.186-198

DOI:https://doi.org/10.7318/KJFC/2018.33.2.186 Download PDF Export Citation

Sustainable Meal Practices of Middle Aged Women at Home According to Their Lifestyles

Hye-Ja Chang

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.1-10

DOI:https://doi.org/10.7318/KJFC/2018.33.1.1 Download PDF Export Citation

Impact of Job Characteristics of Employees on Quality of Work Life in Hospital Contract Foodservice

Ki Oak Hong

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.26-35

DOI:https://doi.org/10.7318/KJFC/2018.33.1.26 Download PDF Export Citation

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

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

Development of the Contents of the Guideline for Dietitians’ Knowledge, Attitudes and Practices (KAP) for Sustainable Management at School Foodservice

Na-Young Yi

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.513-526

DOI:https://doi.org/10.7318/KJFC/2017.32.6.513 Download PDF Export Citation

Foodservices Satisfaction and Food Preference According to the Types and Cooking methods of the Elderly with Dementia in a Geriatric Hospital

Mi Ae Bae, Min Ji Kim, Kyung Ja Chang

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.534-548

DOI:https://doi.org/10.7318/KJFC/2017.32.6.534 Download PDF Export Citation

A Literature Review Regarding a Myeon-related Ingredients, Recipes and Characteristics in Korean Books published from the 1400’s to the 1800’s

Hong JinIm, Soojin Park

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.361-372

DOI:https://doi.org/10.7318/KJFC/2017.32.5.361 Download PDF Export Citation

Nutrition Knowledge, Dietary Habits, and Food Intake Frequency According to Hospitalization after Breast Cancer Surgery and Experience of Breast Cancer Among Female Adults in Bucheon Area

Song Hee Kim, So Hyun Park, A Reum Lee, Kyung Ja Chang

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.373-382

DOI:https://doi.org/10.7318/KJFC/2017.32.5.373 Download PDF Export Citation

Study on Awareness and Preferences related to Korean Foods among Foreign Muslims Residing in Korea

Chang-Hyeon Lee, Young Kim, Young Hwang, Jin-young Lee

Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.275-286

DOI:https://doi.org/10.7318/KJFC/2017.32.4.275 Download PDF Export Citation

Edible Basis and Ingredient Analysis of Song-gi Used for Pyeon of Jong-ga Ancestral Ritual Food

Chang-Hyeon Lee, Young Kim, Min-Sook Kang, Young-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.311-322

DOI:https://doi.org/10.7318/KJFC/2017.32.4.311 Download PDF Export Citation

Acceptance of Korean Menu Items and Its Association with a Degree of Food Neophobia among South-east Asian Muslim Consumers in Korea

Hee-Jung Park, Hyun-Kyou Shim, Seong-Jun Chang, Jae-Hee Hong

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.175-184

DOI:https://doi.org/10.7318/KJFC/2017.32.3.175 Download PDF Export Citation

The Research of Sugar’s Application and Consumption Culture in the Modern Times’ Cooking Book (1910-1948)

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.185-203

DOI:https://doi.org/10.7318/KJFC/2017.32.3.185 Download PDF Export Citation

Perception and Preference of Korean Food of University Students in Yanbian, China

Kyung Hee Hong

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.204-214

DOI:https://doi.org/10.7318/KJFC/2017.32.3.204 Download PDF Export Citation