참고문헌 (41)

1. Cha GH. 2007. The consumption patterns of animal foods in the sixteenth century as observed through Shamirok. Korean Soc. of Food & Cook. Sci., 23(5):703-719 

2. Chang AS. 1982. Passing ceremony victuals on the Cheju-Island. The Korean Folklore, 15(1):163-176 

3. Cho HJ, Yoon SJ. 2002. Korean rite of passage food & our food. Hanlimchulpansah, Seoul, pp 48-50 

4. Choi BY. 2002. Seoul noble family's rite of passage ceremony in the late Choseon Era. The stu. of confucianism, 16(0):107-127 

5. Choi BY. 2019. A study on ritual and food of wife's death through Seongjaejib. J. Tea Cult. & Ind. Stud., 45(0):131-172 

6. Choi KH. 2016. The philosophical contemplation about ancestral rite. Doctoral's degree thesis, Sungkyunkwan University, Seoul, pp 78-80 

7. Chung HK, Lee JH. 1996. Traditional food culture in seoul. Seoulhakyeongusoh, Seoul, p 40 

8. Chung HK, Woo NRA, Kim MH. 2010. Cultural characteristics of Korean food in the novel Hon-bool - Focused on 'rites of passage' foods. J. Korean Soc. Food Cult., 25(4):416-427 

9. Chung HK. 2009. Chunnyeonhanshikmoonrock. Sangakuwenamu, Korea, pp 52-55 

10. Chung HK. 2010. Eaten at key points of life, Korean rite of passage food. Hanmathanearl, 3(3):324-331 

11. Chung SM. 2003. A study on Shwaemirok. Doctoral degree thesis, Wonkwang University, Korea, pp 3-10 

12. Doh MJ. 2005. The structure and significance of confucian ancestor-memorial ceremonies. Res. of East. philosophy, 42(0):226-255 

13. Hwang HS, Han BL, Seo HK. 1997. Hankookumshikdaegwan. Hankookmoonhwabohojaedan, Seoul, pp 118-120 

14. Jeon Soon Uwee (全循義). Sangayorok (山家要錄). In: Rural Development Administration editor. 2004. Korea. pp 104-125 

15. Joo YH. 2006. Food war culture war. Four seasons, Korea, p 18 

16. Joo YH. 2017. The festival and celebration food of Chungcheong-Do Deoksan's household of the gentry in 1609-1623: Focusing on Jo Geuksun's Injaeillok. Jangseogac, 28(1):90-129 

17. Jung SC. 2017. Case study research in international and comparative politics studies. Discurse 201, 20(1):39-67 

    상세보기

18. Kang HM, Shin SS, Kim HW, Ma YC, Han SJ. 2018. A study on the types and changes of the king's amusement activities through Annals of the Joseon dynasty (朝鮮王朝實錄). J. Korean Inst. of Traditional Landscape Architecture, 36(4):39-49 

    원문보기 상세보기

19. Kang IH. 1996. Korean rite of passage food. J. Korean Soc. of Diet. Cult., 11(4):541-545 

20. Kim JS. 2012. Changes in Joseon's Chinese envoy banquet rite. Onjinonchong, 38(0):70-118 

21. Kim MH. 2013. A study on the 16th century food culture of Chosun dynasty nbility in "Miam's Diary". J. Korean Soc. of Diet. Cult, 28(5):425-437. 

    원문보기 상세보기

22. Kim MH. 2019. Study on the consumption status of beans and the soybean food culture in the mid-Joseon period according to Shamirok. J. Korean Soc. Food Cult., 34(3):241-254. 

    원문보기 상세보기

23. Kim MH. 2020. Study on the 16th century noble lineage's rites and seasonal food recorded in the Shaemirook. J. Korean Soc. Food Cult., 35(1):14-27 

    원문보기 상세보기

24. Kim SJ. 2007. The living culture of the Yangban in view of Shoaemirok. The stud. of Oriental Chinese literature, 24(1):177-206 

25. Lee CJ. Kim GY, Park HW, Bae BS. 1997. Korean rite of passage food. Daewonsah, Seoul, pp 1-126 

26. Lee G. 2001. Research on traditional ceremonial foods of seoul - based on weddings and ancestral memorial services of Heungwangun's family. J. Korean Folk Stud., 9(0):7-32 

27. Lee HJ. 2015. Sumptuous moods and social distinguishing in the 16th century-centering on the rites of passage appearing in Mukjae Diary. Stud. humanities, 27(0):93-119 

28. Lee HM. 2012. Rites and rituals performed on 60th birthday and at the time of death. Res. life, 23(0):71-97 

29. Lee JS. 2003. Monetary circulations of Choson between the mid-sixteenth and the early eighteenth centuries investigated by everyday journals and records of land trades. Hist. Joseon dynasty, 32(1):95-148 

30. Lee SI. 2006. Joojagaryeh & mid-period Chosun's ceremonial culture. Jungshinmoonhwayeongu, 29(2):35-65 

31. Lee SW. 1997. History of Korean food culture. Kyomoonsa, Korea, pp 136-138 

32. Lee YS. 2019. Breeding and utilization of falcons and hawks in the early Chosun dynasty. Master's degree thesis, Korea National University of Education. Chung-Buk, pp 3-89 

33. Oh Hee Moon (吳希文). 1601. Shaemirok (尾錄)1, 2 In: Lee Min Soo editor. 2014. Olje. Seoul, pp 12-657 

34. Poldner E, Simons PRJ, Wijngaards G, Vande Schaaf MF. 2012. Quantitative content analysis procedures to analyse students' reflective essays: a methodological review of psychometric and edumetric aspects. Educational Res. Rev., 7(1):19-37 

    상세보기

35. Shin BJ. 2010. A repository of life history in the mid-Jeseon period Swaemirok (尾錄). Seonbi Cult., 17(0):8-14 

36. Shin BJ. 2012. A study of Oh Hui-mun's personal journal Swaemirok-with a focus on his life as a refugee. Joseonsidaisahakbo, 60(1):37-70 

37. Shin SM, Sohn JW. 2008. A study on the traditional Korean rites foods for the construction of a traditional Korean food data integration system. J. Korean Food & Nutr., 21(3):344-354 

38. Sim IJ. 2019. A contextual approach on the Suryukjae ritual food in the early Joseon dynasty. J. Korean Folk Stud., 44(0):99-131 

39. Wee ES. 2018. Study on development of vegetable production during mid, late Goryeo. Collection on Race & Cult., 69(0):449-589 

40. Yoon SJ. 2002. Korean wedding food. Jigumoonhwasah, Seoul, pp 42-45 

41. Yoon SS. 1988. Korean food-history and cooking recipe. Suhacsa, Seoul, p 4 

저자의 다른 논문 :

김미혜 (50)