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

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Evaluation of Accuracy and Adequacy of kimchi Information in Major Foreign Online Encyclopedias

Sung Hoon Park, Chang Hyeon Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.203-216

DOI:https://doi.org/10.7318/KJFC/2023.38.4.203
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Exploring Motivations of Koreans Towards Korean Foods: Application of Means-end Chain Theory Approach

Kyung Won Lee, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.89-98

DOI:https://doi.org/10.7318/KJFC/2017.32.2.089
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A Survey on the Recognition and the Preference of Bibimbab with Students in Bayreuther, Germany

Joo-Eun Song

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.307-313

DOI:https://doi.org/10.7318/KJFC/2014.29.4.307
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Study on Culinary Educational Usefulness of Korean Style Jang-based Seasoning, Spices and Herb Mix Classification

Dug-Young Lee, Tae-Hyun Kim, Tae-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.178-186

DOI:https://doi.org/10.7318/KJFC/2014.29.2.178
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