Volume.39 No.2 April 2024

• Introduction and Interpretation of the 19th-century Jeollanam-do Cookbook 『Hasimdangga Umsikbeop (下心堂家 飮食法)』

  Chae-Lin Park

  Journal of The Korean Society of Food Culture :: Vol.39 No.2 pp.83-95

  DOI:https://doi.org/10.7318/KJFC/2024.39.2.83

  Open abstract

• Two-Part Model Analysis of Artificially Sweetened Soda Purchase Behavior In Terms of the Food Health Stereotypes of “Vice” and “Virtue”

  Eunjin Lee, Junghoon Moon

  Journal of The Korean Society of Food Culture :: Vol.39 No.2 pp.96-105

  DOI:https://doi.org/10.7318/KJFC/2024.39.2.96

  Open abstract

• Motivations for Healthy Eating Decreased after the COVID-19 Pandemic in the Daqing Area of China

  Xiaoyu Ma, Seungwoo Lee, Ji-Yun Hwang

  Journal of The Korean Society of Food Culture :: Vol.39 No.2 pp.106-118

  DOI:https://doi.org/10.7318/KJFC/2024.39.2.106

  Open abstract

• Effects of Various Temperatures and Packaging Methods on the Storage Properties of Hanwoo Tenderloin

  Jong-Hui Kim, Eun-Seon Lee, Mi-Hwa Oh

  Journal of The Korean Society of Food Culture :: Vol.39 No.2 pp.119-126

  DOI:https://doi.org/10.7318/KJFC/2024.39.2.119

  Open abstract