:: Journal of The Korean Society of Food Culture ::

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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
Open abstract
Life Cycle-based Dietary Guidelines for Koreans

Suyoun Kim, Kana Asano, Soh-Yoon Yun, Geumyang Lee, Boyoung Hur, Jihyun Yoon

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.23-33

DOI:https://doi.org/10.7318/KJFC/2019.34.1.23
Open abstract
A Study on the Effects of K-Wave, K-Drama, K-Pop and K-Friend Preference on Korean Food Preference, Satisfaction and Repurchase Intention of International Students in Korea

Mi-Ock Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.501-511

DOI:https://doi.org/10.7318/KJFC/2018.33.6.501
Open abstract
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
Open abstract
Study on the Acceptance Process of Milk and Dairy Products in Korea during the 19th Century and the Japanese Colonial Period (1884~1938)

HyoJin An, Se-Young Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.363-373

DOI:https://doi.org/10.7318/KJFC/2018.33.4.363
Open abstract
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
Open abstract
Study on the Effect of a Waiting Time Management and Menu Quality for Customer Satisfaction and Re-visit Intentions in Korean Buffet Restaurants

Jie won Guak, Ji Eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.250-260

DOI:https://doi.org/10.7318/KJFC/2018.33.3.250
Open abstract
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
Open abstract
Phenolic Compounds from Antioxidant Plant Materials and their Protective Effect on PC12 cells

SoHyeon You, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.86-94

DOI:https://doi.org/10.7318/KJFC/2018.33.1.86
Open abstract
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
Open abstract
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
Open abstract
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
Open abstract
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
Open abstract
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
Open abstract
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
Open abstract
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.215-226

DOI:https://doi.org/10.7318/KJFC/2017.32.3.215
Open abstract
Consumer Acceptance of Korean Jang Products Among Halal Food Consumers Using FGI Approach

Ryuri Song, Seo-jin Chung, Sun-a Cho

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.266-274

DOI:https://doi.org/10.7318/KJFC/2017.32.3.266
Open abstract
Analysis of Trends in Research on Native Local Foods

Kyou-Jin Lee, Eunju Park, Jae-Hee Park

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.75-88

DOI:https://doi.org/10.7318/KJFC/2017.32.2.075
Open abstract
Exploring Motivations of Koreans Towards Korean Foods: Application of Means-end Chain Theory Approach

Kyung Won Lee, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.89-98

DOI:https://doi.org/10.7318/KJFC/2017.32.2.089
Open abstract
The Adaptation Process of Korean Food for Chinese

Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.99-110

DOI:https://doi.org/10.7318/KJFC/2017.32.2.099
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