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

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Introduction and Interpretation of the 19th-century Jeollanam-do Cookbook 『Hasimdangga Umsikbeop (下心堂家飮食法)』

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.39 No.2 pp.83-95

DOI:https://doi.org/10.7318/KJFC/2024.39.2.83
Open abstract
A Comparative Study on the Preference and Purchase/Recommendation Intention of Korean Food Menu among Major Countries by Continent

Hyojae Jung, Youngkyung Kim, Youngsuk Kim, Jieun Oh

Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.1-12

DOI:https://doi.org/10.7318/KJFC/2024.39.1.1
Open abstract
Development of Food Behavior Evaluation Items for the Elderly Based on Korean Dietary Guidelines

Young-Suk Lim, Ji Soo Oh, Ji-Yun Hwang, Jieun Oh, Sung-Min Yook, Min-Ah Kim, Hye Ji Seo, Jimin Lim, Hye-Young Kim

Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.13-29

DOI:https://doi.org/10.7318/KJFC/2024.39.1.13
Open abstract
Effects of School Foodservice Dietitian’s Personality Types on Job Satisfaction and Job Performance

Jihye Park, Yoosun Chung, Senghee Kye

Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.38-52

DOI:https://doi.org/10.7318/KJFC/2024.39.1.38
Open abstract
Importance-Performance Analysis of Restaurant Meal Replacement (RMR) Selection Attributes According to Food Involvement Type

Seung Gyun Choi, Wan Soo Hong

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.402-414

DOI:https://doi.org/10.7318/KJFC/2023.38.6.402
Open abstract
Qualitative Study on the Related Factors of the Food Security and Food Variety in Yangpyeong-gun Elderly

Woo Kyoun Cho, Jae Young Lee, Hee Jung Park

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.304-313

DOI:https://doi.org/10.7318/KJFC/2023.38.5.304
Open abstract
Impact Education on Korean Diet and Diet Sustainability as Determined by the Food Preference Types of Elementary School Students

Jo Sung Suk, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.314-325

DOI:https://doi.org/10.7318/KJFC/2023.38.5.314
Open abstract
Personalized Diet in the Era of the 4th Industrial Revolution

Soo-Hyun Park, Jae-Ho Park

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.185-190

DOI:https://doi.org/10.7318/KJFC/2023.38.4.185
Open abstract
Definition, Consumer Awareness, and Utilization of By-products from Food Supply Chain

Jung-In Kim, Seung-hyeon Jeong, Min-jae Kim, Yea-won Oh, Do-Kyun Kim, Sung Nim Han

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.191-202

DOI:https://doi.org/10.7318/KJFC/2023.38.4.191
Open abstract
A Study on the Effects of Caregivers’ YouTube Food Content Viewing on their Children’s Health Status

Seojeong Yim, Mi Sook Cho, Jieun Oh

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.217-223

DOI:https://doi.org/10.7318/KJFC/2023.38.4.217
Open abstract
A Study on a Perception and Promotion Plan for Employees to Increase the Consumption of Low-Sodium Foods Using Importance Performance Analysis (IPA)

Jimin Lim, Suah Moon, Ga Eun Yeo, Eui Su Kim, Yuri Kim, Ji Eun Oh

Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.129-142

DOI:https://doi.org/10.7318/KJFC/2023.38.3.129
Open abstract
A Study on the Perception of MZ Generation Consumers on HMR using Local Food

Jong-Youn Rha, Yunsun Chun, Jihye Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.143-153

DOI:https://doi.org/10.7318/KJFC/2023.38.3.143
Open abstract
Analysis of the Response of School Food Service Operations to the COVID-19 Pandemic in 2020-2021

Jin-Uk Kwon, Hae-Lim Cho, Chang-Geun Lee, Seo-Jin Kim, Hae-Young Lee, Soo-Youn Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.163-175

DOI:https://doi.org/10.7318/KJFC/2023.38.3.163
Open abstract
Content Analysis of Previous Research to Examine Categorization and Methodology of Korean Food History Studies

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.83-98

DOI:https://doi.org/10.7318/KJFC/2023.38.2.83
Open abstract
Altered Perception of Industrial Food Service Quality before and after COVID-19: Focus on Customers in the Seoul·Gyeonggi area

Eun-Young Kim, Young Woo Lee, Jinyoung Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.99-111

DOI:https://doi.org/10.7318/KJFC/2023.38.2.99
Open abstract
Change in Market Issues on HMR (Home Meal Replacements) Using Local Foods after the COVID-19 Outbreak: Text Mining of Online Big Data

Yoojeong Joo, Woojin Byeon, Jihyun Yoon

Journal of The Korean Society of Food Culture :: Vol.38 No.1 pp.1-14

DOI:https://doi.org/10.7318/KJFC/2023.38.1.1
Open abstract
The Patterns and Changes of the Late 1940s Seoul Restaurant Industry in Newspaper Advertisements

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.1 pp.15-25

DOI:https://doi.org/10.7318/KJFC/2023.38.1.15
Open abstract
Perceived Characteristics of Grains during the Choseon Dynasty

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.1 pp.26-37

DOI:https://doi.org/10.7318/KJFC/2023.38.1.26
Open abstract
Comparative Analysis of Korean Food Images and Emotions Recognized by Korean and Foreign Food Workers

Youngkyung Kim, Hyojae Jung, Jieun Oh

Journal of The Korean Society of Food Culture :: Vol.38 No.1 pp.48-60

DOI:https://doi.org/10.7318/KJFC/2023.38.1.48
Open abstract
Association between Food Content Watching and Nutrition Quotient in Adolescents (NQ-A) in Seoul

Bo-Mi Kim, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.1 pp.61-72

DOI:https://doi.org/10.7318/KJFC/2023.38.1.61
Open abstract

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