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

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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
Open abstract
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
Open abstract
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
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 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
Open abstract
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
Open abstract
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
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
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
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
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
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
Open abstract
Exploration of Cross-cultural Perception of Spicy Chicken Made Using Hot Sauces with Different Degrees of Flavor Familiarity in Korean and US Consumers

Soh Min Lee, Jean-Xavier Guinard, Kwang-Ok Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.1 pp.1-9

DOI:https://doi.org/10.7318/KJFC/2017.32.1.001
Open abstract

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