Late 16^th Century Korean Rite of Passage Food Research based on Seoul Noble Ohhweemoon Family’s Case Study

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.28-39

DOI:https://doi.org/10.7318/KJFC/2021.36.1.28

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

A Study on the 16th Century Food Culture of Chosun Dynasty Nobility in “Miam’s Diary”

Mi-Hye Kim^*

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.425-437

DOI:https://doi.org/10.7318/KJFC/2013.28.5.425

Development on Native Local Food Contents in Damyang through Ancient Writing Storytelling

Mi-Hye Kim^*, Hae-Kyung Chung

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.261-271

DOI:https://doi.org/10.7318/KJFC/2013.28.3.261