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

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

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

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

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

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