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The Change of Masan’s Restaurant Business from Liberation until the mid-1960s
Kyou-Jin Lee
Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.524-537
DOI:https://doi.org/10.7318/KJFC/2020.35.6.524
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Development on Native Local Food Contents in Damyang through Ancient Writing Storytelling
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
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