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

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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
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Review of Literature on Food Preservation of the Early Joseon Dynasty

MyeongJun Kim, GyungHee Cha, HyeJung Chung

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.28-54

DOI:https://doi.org/10.7318/KJFC/2020.35.1.28
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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
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Analysis of Trends and Contents of Ancestral Ritual Foods of Korean Jong-ga

Changhyeon Lee, Young Kim, Young Hwang, Hyeonmi Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.286-299

DOI:https://doi.org/10.7318/KJFC/2016.31.4.286
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Study on Jeok of Jong-ga Ancestral Ritual Food

Changhyun Lee, Young Kim, Younghee Park, Yangsuk Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.1-32

DOI:https://doi.org/10.7318/KJFC/2016.31.1.001
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Study on Pyeon (tteok) of Jong-ga Ancestral Ritual Food

Changhyun Lee, Young Kim, Younghee Park, Yangsuk Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.502-544

DOI:https://doi.org/10.7318/KJFC/2015.30.5.502
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Literature Review on Berries and Their Cooking Methods in ancient (1400s~1800s) and Modern (1900s~1940s) Literature of Korea

Ji-won Yang, Young Ho Kim, Dong-June Park, Nam Hyouck Lee, Youngeon Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.26-43

DOI:https://doi.org/10.7318/KJFC/2014.29.1.026
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A Literature Review on the Type and Cooking Methods for Suksilkwa during the Joseon Dynasty, with a focus on Euigwe and old literature

Soon-Duk Oh^*

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.115-124

DOI:https://doi.org/10.7318/KJFC/2013.28.2.115
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A Literature Review of the Type and Cooking Methods for Gwapyeon during the Joseon Dynasty - with a focus on Euigwe and old literature -

Soon-Duk Oh^*

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.1-11

DOI:https://doi.org/10.7318/KJFC/2013.28.1.001
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