A Study on the Primitive Pottery Culture of the Korea Strait littoral

Cherl-Ho Lee

Journal of The Korean Society of Food Culture :: Vol.39 No.5 pp.235-245

DOI:https://doi.org/10.7318/KJFC/2024.39.5.235 Download PDF Export Citation

A Study of the Ways that Koreans Pay for Meals: With Focus on Equality and Intimacy

Youngjae Park, Seohyeon Hong, Sihyeong Lee, Taeyun Jung

Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.173-183

DOI:https://doi.org/10.7318/KJFC/2024.39.4.173 Download PDF Export Citation

Perceived Characteristics of Grains during the Choseon Dynasty

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.1 pp.26-37

DOI:https://doi.org/10.7318/KJFC/2023.38.1.26 Download PDF Export Citation

A Study on the Origin, Spread, and Universalization of the Name ‘Chonggak kimchi’: In Connection with the Food Culture Content Point of View

Hong Ryul Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.418-428

DOI:https://doi.org/10.7318/KJFC/2022.37.5.418 Download PDF Export Citation

Korean Food Culture of Cookbooks Related to Korean Food Issued in the U.S.

Park Soon Min, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.285-299

DOI:https://doi.org/10.7318/KJFC/2022.37.4.285 Download PDF Export Citation

A study on the Trend of Researches in Food and Culture

Kyou-Jin Lee, Se-Eun Jang, Yoon Sin Oh

Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.196-212

DOI:https://doi.org/10.7318/KJFC/2022.37.3.196 Download PDF Export Citation

A Scientific Quantitative Analysis on Vegetables of Joseon Dynasty using the Joseonwangjoshilrok based Data

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.143-157

DOI:https://doi.org/10.7318/KJFC/2021.36.2.143 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

Joseon Dynasty’s Food Culture Experienced by George C. Foulk in 1884

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.127-142

DOI:https://doi.org/10.7318/KJFC/2020.35.2.127 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

A Study on Joseon Royal Cuisine through Sachanbalgi of the Jangseogak Archives

Hae-Kyung Chung, Dayeon Shin, Nariyah Woo

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.508-533

DOI:https://doi.org/10.7318/KJFC/2019.34.5.508 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

Study on the Consumption Status of Beans and the Soybean Food Culture in the Mid-Joseon Period According to Shamirok

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.241-254

DOI:https://doi.org/10.7318/KJFC/2019.34.3.241 Download PDF Export Citation

A Study on the Relationship between the Korean Wave, Preference and Recognition of Korean Cuisine among Chinese

Do Hyun Jeon

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.268-276

DOI:https://doi.org/10.7318/KJFC/2019.34.3.268 Download PDF Export Citation

Comprehensive Study on the Origins and Changes in Kimchi Recipe

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.93-111

DOI:https://doi.org/10.7318/KJFC/2019.34.2.93 Download PDF Export Citation

Modernization and Kimchi culture

Jeong Won Kang, Ju Young An, Ha Yan Lee, Hak Rak Choi

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.129-141

DOI:https://doi.org/10.7318/KJFC/2019.34.2.129 Download PDF Export Citation

A Study on the Differences of Kimchi Consumption according to Household Characteristics

Sung Hoon Park

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.159-167

DOI:https://doi.org/10.7318/KJFC/2019.34.2.159 Download PDF Export Citation

A Study of Method for Spreading Kimchi Culture in European Countries Based on Local Food Culture

Yong-min Kwon, Young-ju Ko, Chang-hyeon Lee, Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.184-200

DOI:https://doi.org/10.7318/KJFC/2019.34.2.184 Download PDF Export Citation

A Study on the Food Culture in the Early Joseon Dynasty through Gyemiseo (癸未書)

Han Bok-Ryo, Kim Gwi-Young

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.307-321

DOI:https://doi.org/10.7318/KJFC/2018.33.4.307 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