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

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Study on Cognition and Acceptance of Western Food in Joseon Enlightenment Period (1876~1910)

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.714-725

DOI:https://doi.org/10.7318/KJFC/2015.30.6.714
Open abstract
Study on Dietary Usage and Prohibition on Beef in Joseon Dynasty

Seung-Woo Kim, Gyung-Hee Cha

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.64-76

DOI:https://doi.org/10.7318/KJFC/2015.30.1.064
Open abstract
A Study on Quality Characteristics and Optimized recipe of Muffin with added Acai Berry powder

Hyo Sun Kim, Seung-Seok Yoo

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.226-234

DOI:https://doi.org/10.7318/KJFC/2016.31.3.226
Open abstract
Optimization of Muffin preparation upon Addition of Jerusalem Artichoke Powder and Oligosaccharide by Response Surface Methodology

Geum-Soon Park

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.101-110

DOI:https://doi.org/10.7318/KJFC/2014.29.1.101
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
Literature Review of Spices Used in Cookbooks Published in 1400~1700s

Soyeong Kim, Jihye Yang, Seungmin Lee, Youngmi Lee

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.267-283

DOI:https://doi.org/10.7318/KJFC/2015.30.3.267
Open abstract
Food Culture of Koryo Dynasty from the Viewpoint of Marine relics of Taean Mado shipwrecks No. 1 and No. 2

Kyung-Hee Koh

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.499-510

DOI:https://doi.org/10.7318/KJFC/2014.29.6.499
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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
A Study for the Inheritance Food Case of the Head Family in Gyeonggi-do

Mi-Hye Kim, Hae-Kyung Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.515-540

DOI:https://doi.org/10.7318/KJFC/2016.31.6.515
Open abstract
Quality Characteristics of Sulgidduk Added with Makgeolli

Eun Kyoung Shim, Hyun Jeong Kim, Su Jin Lee, Mee Ree Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.605-614

DOI:https://doi.org/10.7318/KJFC/2014.29.6.605
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
Open abstract
A Study on the Consumption Behaviour of Coffee Product according to Monthly Income in Franchised Coffee Shop’s Consumer

Young-Wook Kim, Wan-Gu Song, Yeon-Jung Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.519-527

DOI:https://doi.org/10.7318/KJFC/2014.29.6.519
Open abstract
Effects of Skipping Breakfast on Nutrition Status, Fatigue Level, and Attention Level among Middle School Students in Gyunggi Province, Korea

Kyeong Sook Yim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.464-475

DOI:https://doi.org/10.7318/KJFC/2014.29.5.464
Open abstract
Cross-cultural Investigation on Chinese and Korean Consumers’ Reasons for Liking and Disliking for Bulgogi Using Check-all-that-apply Questionnaire

Nam-E Kang, Su-Kyung Jo, Soh Min Lee, Kwang-Ok Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.567-576

DOI:https://doi.org/10.7318/KJFC/2014.29.6.567
Open abstract
Alcohol Beverage Utensils Represented on the Tomb Mural Paintings of Foreign Exchange Countries with Koryo Dynasty

Kyung-Hee Koh

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.596-610

DOI:https://doi.org/10.7318/KJFC/2015.30.5.596
Open abstract
Development of Mosim Dining Table’s Menu for Head House of Suwon Baek Clan and Injaegong Group in Jeonju

Mi-Hye Kim, Hae-Kyung Chung

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.477-487

DOI:https://doi.org/10.7318/KJFC/2014.29.6.477
Open abstract
A Literature Study on the Amount of Red Pepper in Cabbage Kimchi between the Decades from 1920 to 2010 in Cookbooks, Newspapers and Magazines

Mo Ran Seo, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.576-586

DOI:https://doi.org/10.7318/KJFC/2015.30.5.576
Open abstract
Quality and Sensory Characteristics of Fermented Milk Adding Black Carrot Extracts Fermented with Aspergillus oryzae

Bae Keun Shin, Suna Kang, Jung In Han, Sunmin Park

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.370-376

DOI:https://doi.org/10.7318/KJFC/2015.30.3.370
Open abstract
Quality Characteristics of Yukwa Added with Various Sugar Alcohols

Mi Hye Lee, Myung Suk Oh

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.428-436

DOI:https://doi.org/10.7318/KJFC/2014.29.5.428
Open abstract
Comparison of Various Cooked Wheat Noodles from Four Countries in Terms of Texture and Sensory Characteristics

Eun Shim Son, Hee Sup Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.454-463

DOI:https://doi.org/10.7318/KJFC/2014.29.5.454
Open abstract