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

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A Study on the Basis and Formation Process of Kimchi’s Uniqueness

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.265-273

DOI:https://doi.org/10.7318/KJFC/2021.36.3.265
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
Study on Donggot-tteok of Chungjae Gwon Beol from the Andong Gwon clan Jong-ga

Changhyeon Lee, Young Kim, Jinyoung Lee, Minsook Kang

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.296-312

DOI:https://doi.org/10.7318/KJFC/2015.30.3.296
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Study on Usage and Consumption Patterns for Mulnaengmyeon Among Adults in Seoul Metropolitan Area of Korea

Soh Min Lee, Jin Young Kim, Kwang-Ok Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.324-332

DOI:https://doi.org/10.7318/KJFC/2015.30.3.324
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