Volume.28 No.2 April 2013

• A Literature Review on the Type and Cooking Methods for Suksilkwa during the Joseon Dynasty, with a focus on Euigwe and old literature

  Soon-Duk Oh^*

  Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.115-124

  DOI:https://doi.org/10.7318/KJFC/2013.28.2.115

  Open abstract

• A Study on Health-related Lifestyles and Intention Toward Breast-Feeding in Korean University Students

  Wha Jin Hyun^*, Jo Yoon Lee, Kang Wook Lee

  Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.125-134

  DOI:https://doi.org/10.7318/KJFC/2013.28.2.125

  Open abstract

• Study on the Semiotic Characteristics for Korean Food

  Tae-Hee Kim^*, Dug-Young Lee, Eun-Joo Lee

  Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.135-144

  DOI:https://doi.org/10.7318/KJFC/2013.28.2.135

  Open abstract

• Development of Local Food Content in Jinan-Gun and Gurye-Gun through Storytelling

  Mi-Hye Kim^*, Hae-Kyung Chung

  Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.145-157

  DOI:https://doi.org/10.7318/KJFC/2013.28.2.145

  Open abstract

• Comparative Study on Awareness, Preference and Sensory Evaluation of Kimchi in Chinese and Korean Students Residing in Korea

  Ryowon Choue^1,2*, Do Yeon Kim^1,2, Hansongyi Lee

  Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.158-166

  DOI:https://doi.org/10.7318/KJFC/2013.28.2.158

  Open abstract

• The Awareness and Satisfaction Regarding Korean Traditional Foods in Elementary, Middle, and High School Students

  Young Kim*, Kyung Mi Kim, Yong Seok Kwon, Yang Suk Kim, Gi Chang Kim

  Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.167-176

  DOI:https://doi.org/10.7318/KJFC/2013.28.2.167

  Open abstract

• Classification of Restaurant Table Settings with Gestalt’s Law of Visual Perception

  Seon Hee Joo^*, Kyung Soo Han

  Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.177-185

  DOI:https://doi.org/10.7318/KJFC/2013.28.2.177

  Open abstract

• A Study on the Effects of Loyalty Program on Relationship Quality and Re-visit intention - A Focus on the Moderating Effects of Restaurant Type -

  Hye Hyun Yoon^*, Sun Lyung Lee, Young Namkung

  Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.186-194

  DOI:https://doi.org/10.7318/KJFC/2013.28.2.186

  Open abstract

• IPA Analysis according to the Attributes of the Franchise Coffee Shop Selection of College Students in Busan

  Kyung-Hee Kim^*

  Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.195-203

  DOI:https://doi.org/10.7318/KJFC/2013.28.2.195

  Open abstract

• Optimized Processing of Chicken Sausage Prepared with Turmeric (Curcuma longa L.)

  Nami Joo^*, Eun A Yun, Eunkyung Jung

  Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.204-211

  DOI:https://doi.org/10.7318/KJFC/2013.28.2.204

  Open abstract