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

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Analysis of Regional Food Specialities Status in Korea during the Japanese colonial period through 『Specialities of Joseon (朝鮮の特産)』

Gyung-Hee Cha

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.651-670

DOI:https://doi.org/10.7318/KJFC/2019.34.6.651
Open abstract
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
Open abstract
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
Open abstract
A Study on the Adaptation of Korean diet and Utilization of University Foodservice According to the Nationality of International Students in Busan

Kyung Hee Hong, Hyun Sook Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.553-566

DOI:https://doi.org/10.7318/KJFC/2019.34.5.553
Open abstract
Recognition, Preference and Improvement Requirement of Traditional Korean Food of Elementary School Students in Seoul

Woo-kyoun Cho, Mi-rae Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.369-377

DOI:https://doi.org/10.7318/KJFC/2019.34.4.369
Open abstract
Adoption Process of Chinese Students to Korean Food Based on Residence periods

Kyung Soo Han, Ji Eun Min

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.411-423

DOI:https://doi.org/10.7318/KJFC/2019.34.4.411
Open abstract
Determinants of Consumer Satisfaction in Fast Food Industry of Lahore Pakistan

Asma Ali, Jong-In Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.424-431

DOI:https://doi.org/10.7318/KJFC/2019.34.4.424
Open abstract
Evaluation of Dietary Quality and Nutritional Status based on Nutrition Quotient and Health Functional Food Intake in the Korea Elderly

Minju Gham, Mihyang Um, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.474-485

DOI:https://doi.org/10.7318/KJFC/2019.34.4.474
Open abstract
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
Open abstract
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
Appearance and Diffusion of Aguijjim (아귀찜)

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.1-13

DOI:https://doi.org/10.7318/KJFC/2019.34.1.1
Open abstract
Effects of ‘Dietary Education for Children’s Health UP’ on the Changes in Knowledge, Attitudes, and Practice of Nutrition and Food Safety in 5^th Grade Elementary School Students in Incheon

Mi Ae Bae, So Hyun Park, So Hee Han, Jeong Hee Chin, Kyung Ja Chang

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.14-22

DOI:https://doi.org/10.7318/KJFC/2019.34.1.14
Open abstract
Survey on the Lifestyle Factors, Food Habits and Dietary Nutrient Intake of College Students

Sun-Im Won, Seung-Lim Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.44-52

DOI:https://doi.org/10.7318/KJFC/2019.34.1.44
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
BMI Characteristics and Food Preference of Taeeumin and Soeumin According to Sasang Constitution Analysis Method

Hyejin Choi, Soon Mi Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.512-522

DOI:https://doi.org/10.7318/KJFC/2018.33.6.512
Open abstract
Study on Consumers’ Perception of Edible Insect Foods

Ju-Hee Jung, Bae Gyun Lim, Se-Jeong Bae

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.558-566

DOI:https://doi.org/10.7318/KJFC/2018.33.6.558
Open abstract
Comparison of Perception on Probiotics and Dietary Behavior according to the Probiotics Ingestion Experience

Wookyoun Cho, Ok Kyoung Yeom, Kyung-Ran Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.567-579

DOI:https://doi.org/10.7318/KJFC/2018.33.6.567
Open abstract
Development of Low Sodium Menu Applicable to Institutional Food Service

Yoon Kyoung Yang, Eugene Shim, Juhyeon Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.411-425

DOI:https://doi.org/10.7318/KJFC/2018.33.5.411
Open abstract
School Foodservice Nutritionists’ Perception on the Standardization of Food Ingredients in the Procurement System

Jae-Min Kim, Chang-Sik Kim, Yoon-Joung Jang, Ji-Hee Han, Sunny Ham

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.427-433

DOI:https://doi.org/10.7318/KJFC/2018.33.5.427
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

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