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

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Content Analysis of Previous Research to Examine Categorization and Methodology of Korean Food History Studies

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.83-98

DOI:https://doi.org/10.7318/KJFC/2023.38.2.83
Open abstract
Research Trends in Dietary Factors Related to Obesity and Metabolic Syndrome in Koreans:

Seung Jae Lee, Dayeon Shin, Jina Yoon, Haeng-Ran Kim, Kyeong-A Jang, Min-Sook Kang, Kyung Won Lee

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.477-494

DOI:https://doi.org/10.7318/KJFC/2022.37.6.477
Open abstract
Changes in School Foodservice during COVID-19 Pandemic Lockdown based on Focus Group Interviews

Mirim Ji, Mihyang Um, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.1-12

DOI:https://doi.org/10.7318/KJFC/2022.37.1.1
Open abstract
A Study on the Analysis of Customer Satisfaction Factors in Institutional Foodservice according to the Changes of Foodservice’s External Environment Due to Covid-19

Jiewon Guak, Ji Eun Oh, Wookyoun Cho, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.542-554

DOI:https://doi.org/10.7318/KJFC/2021.36.6.542
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Analysis of Preference and Recognition of Korean Foods through Systematic Review

Han-Na Chu, Yong-Seog Kwon, Ki-Ok Kim, Yu-Jin Hwang, Soo-Muk Cho

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.503-523

DOI:https://doi.org/10.7318/KJFC/2020.35.6.503
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Association between Intake of Food and Cognitive Impairment: A Systematic Review and Meta-analysis

Yoo-Gyeong Kim, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.553-568

DOI:https://doi.org/10.7318/KJFC/2020.35.6.553
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Review of Literature on Food Preservation of the Early Joseon Dynasty

MyeongJun Kim, GyungHee Cha, HyeJung Chung

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.28-54

DOI:https://doi.org/10.7318/KJFC/2020.35.1.28
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A Qualitative Study of the Adaptation Process of Dietary Education Program for Marriage Immigrant Women using the Normalization Process Theory

In Seon Kim, Ji-Yun Hwang

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.325-333

DOI:https://doi.org/10.7318/KJFC/2019.34.3.325
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A Literature Review Regarding a Myeon-related Ingredients, Recipes and Characteristics in Korean Books published from the 1400’s to the 1800’s

Hong JinIm, Soojin Park

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.361-372

DOI:https://doi.org/10.7318/KJFC/2017.32.5.361
Open abstract
Study on Dasik’s Recipe of Jong-Ga (Head Family) in Gyeongbuk Area

Mo-Ra Park, Bo-Ram Kim, Gwi-Young Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.325-338

DOI:https://doi.org/10.7318/KJFC/2016.31.4.325
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Study on Jeok of Jong-ga Ancestral Ritual Food

Changhyun Lee, Young Kim, Younghee Park, Yangsuk Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.1-32

DOI:https://doi.org/10.7318/KJFC/2016.31.1.001
Open abstract
Qualitative Elicitation of Multidimensional Korean Sensory Descriptors and Their Definitions Using Focus Group Interview

Jae-Hee Hong

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.96-104

DOI:https://doi.org/10.7318/KJFC/2016.31.1.096
Open abstract
Study on Pyeon (tteok) of Jong-ga Ancestral Ritual Food

Changhyun Lee, Young Kim, Younghee Park, Yangsuk Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.502-544

DOI:https://doi.org/10.7318/KJFC/2015.30.5.502
Open abstract
Contents and Value in Jasonbojeon Choi’s Recipe book of Shin-chang Maeng’s Family

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.137-149

DOI:https://doi.org/10.7318/KJFC/2015.30.2.137
Open abstract
Effects of Viewing Motivations on Viewing Preferences and Viewing Intentions of Television Food Programs

Se-Kyung An, Bum-Jun Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.259-269

DOI:https://doi.org/10.7318/KJFC/2014.29.3.259
Open abstract
Study on Localization of Korean Food in Paraguay through In-depth Interviews with Korean Restaurant Owners and Foodies in Asuncion, Paraguay

Hae Kyung Chung, Mi Hye Kim, Nariyah Woo

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.140-150

DOI:https://doi.org/10.7318/KJFC/2014.29.2.140
Open abstract
Westerner’s View of Korean Food in Modern Period - Centering on Analyzing Westerners’ Books -

Kyou-Jin Lee^*

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.356-370

DOI:https://doi.org/10.7318/KJFC/2013.28.4.356
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