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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
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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
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