Volume.35 No.1 February 2020

• A Literature Study on the Jang (Fermented Soybean Sauce) in the First Half of the Joseon Dynasty

  Bok-Ryo Han, Gwi-Young Kim

  Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.1-13

  DOI:https://doi.org/10.7318/KJFC/2020.35.1.1

  Open abstract

• 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

  Open abstract

• 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

  Open abstract

• A Study on Importance and Satisfaction of Michelin Restaurant Selection Attributes

  HyunWook Do

  Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.55-64

  DOI:https://doi.org/10.7318/KJFC/2020.35.1.55

  Open abstract

• Analyzing Research Trends of Food Tourism Using Text Mining Techniques

  Seo-Young Shin, Bum-Jun Lee

  Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.65-78

  DOI:https://doi.org/10.7318/KJFC/2020.35.1.65

  Open abstract

• Analysis for the Need to Support Kindergartens based on Perception of Parent regarding Important Factors for Foodservice

  Ji Yeong Jeong, Yuri Kim, Gun Hee Kim, Ji Eun Oh

  Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.79-85

  DOI:https://doi.org/10.7318/KJFC/2020.35.1.79

  Open abstract

• Study of the Dietary Behaviors and Adaptation for Korean Foods among Central Asian Workers Living in South Korea

  Eun Jung Lee, Kyung-Ran Lee

  Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.86-96

  DOI:https://doi.org/10.7318/KJFC/2020.35.1.86

  Open abstract

• Dietary Behaviors of Preschool Children and Food Allergy Prevalence of Preschool Childcare Facilities in Gwangsan-gu, Gwangju Metropolitan City

  Eunju Yang

  Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.97-106

  DOI:https://doi.org/10.7318/KJFC/2020.35.1.97

  Open abstract

• Association Between Fruit and Vegetable Consumption and Mental Health According to Physical Activity among Korean Adult Women

  Jie Ji, Yookyung Kim, Woo-Kyoung Shin

  Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.107-116

  DOI:https://doi.org/10.7318/KJFC/2020.35.1.107

  Open abstract

• Antioxidant and Sensory Quality Characteristic of Muffin with Fermented Turmeric Powder

  Name Kang, Xiu Bao Wu, Eunkyung Kim, Haeyoung Kim

  Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.117-125

  DOI:https://doi.org/10.7318/KJFC/2020.35.1.117

  Open abstract