The Transition of Masan’s Restaurant Business from 1960s to 1980s

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.119-132

DOI:https://doi.org/10.7318/KJFC/2022.37.2.119

Development of Oriental Medicinal Porridges Based on Sasang Constitutional Medicine for the Elderly

Jong-Sook Hong, Hyunjung Lim

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.607-621

DOI:https://doi.org/10.7318/KJFC/2021.36.6.607

The Change of Masan’s Restaurant Business from Liberation until the mid-1960s

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.524-537

DOI:https://doi.org/10.7318/KJFC/2020.35.6.524

Analytical Review of Korean Royal Cuisine as Viewed through the Darye for Princess Bokon and Recorded in Gabo Jaedong Jemuljeongnyechaek

So-Young Lee, Bok-Ryo Han

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.495-507

DOI:https://doi.org/10.7318/KJFC/2019.34.5.495

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

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

Study on the Development of Food Tourism Products Based on the Local Food and Folktale

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.217-228

DOI:https://doi.org/10.7318/KJFC/2018.33.3.217

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