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

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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
A Study on the Origin, Spread, and Universalization of the Name ‘Chonggak kimchi’: In Connection with the Food Culture Content Point of View

Hong Ryul Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.418-428

DOI:https://doi.org/10.7318/KJFC/2022.37.5.418
Open abstract
Korean Food Culture of Cookbooks Related to Korean Food Issued in the U.S.

Park Soon Min, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.285-299

DOI:https://doi.org/10.7318/KJFC/2022.37.4.285
Open abstract
A study on the Trend of Researches in Food and Culture

Kyou-Jin Lee, Se-Eun Jang, Yoon Sin Oh

Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.196-212

DOI:https://doi.org/10.7318/KJFC/2022.37.3.196
Open abstract
A Scientific Quantitative Analysis on Vegetables of Joseon Dynasty using the Joseonwangjoshilrok based Data

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.143-157

DOI:https://doi.org/10.7318/KJFC/2021.36.2.143
Open abstract
A Study of the Food Culture in the Late Joseon Dynasty through Eumsikjeoljo (飮食節造)

Bok-Ryo Han, Rok-Dam Park, Gwi-Young Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.1-27

DOI:https://doi.org/10.7318/KJFC/2021.36.1.1
Open abstract
Joseon Dynasty’s Food Culture Experienced by George C. Foulk in 1884

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.127-142

DOI:https://doi.org/10.7318/KJFC/2020.35.2.127
Open abstract
Study on the 16^th century Noble Lineage’s Rites and Seasonal Food Recorded in the Shaemirook

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.14-27

DOI:https://doi.org/10.7318/KJFC/2020.35.1.14
Open abstract
A Study on Joseon Royal Cuisine through Sachanbalgi of the Jangseogak Archives

Hae-Kyung Chung, Dayeon Shin, Nariyah Woo

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.508-533

DOI:https://doi.org/10.7318/KJFC/2019.34.5.508
Open abstract
Factors Influencing Indonesian Consumers’ Intention to Purchase Korean Food

Jinyi Jeong, Young Min Choi

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.543-552

DOI:https://doi.org/10.7318/KJFC/2019.34.5.543
Open abstract
Study on the Consumption Status of Beans and the Soybean Food Culture in the Mid-Joseon Period According to Shamirok

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.241-254

DOI:https://doi.org/10.7318/KJFC/2019.34.3.241
Open abstract
A Study on the Relationship between the Korean Wave, Preference and Recognition of Korean Cuisine among Chinese

Do Hyun Jeon

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.268-276

DOI:https://doi.org/10.7318/KJFC/2019.34.3.268
Open abstract
Comprehensive Study on the Origins and Changes in Kimchi Recipe

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.93-111

DOI:https://doi.org/10.7318/KJFC/2019.34.2.93
Open abstract
Modernization and Kimchi culture

Jeong Won Kang, Ju Young An, Ha Yan Lee, Hak Rak Choi

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.129-141

DOI:https://doi.org/10.7318/KJFC/2019.34.2.129
Open abstract
A Study on the Differences of Kimchi Consumption according to Household Characteristics

Sung Hoon Park

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.159-167

DOI:https://doi.org/10.7318/KJFC/2019.34.2.159
Open abstract
A Study of Method for Spreading Kimchi Culture in European Countries Based on Local Food Culture

Yong-min Kwon, Young-ju Ko, Chang-hyeon Lee, Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.184-200

DOI:https://doi.org/10.7318/KJFC/2019.34.2.184
Open abstract
A Study on the Food Culture in the Early Joseon Dynasty through Gyemiseo (癸未書)

Han Bok-Ryo, Kim Gwi-Young

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.307-321

DOI:https://doi.org/10.7318/KJFC/2018.33.4.307
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
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
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
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