최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.36 no.3, 2021년, pp.265 - 273
The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beg...
「Jurye (周禮)」. China
「Munjongsillok (文宗實錄)」. Korea
「Samgukji (三國志)」 . China
「Sejongsillok (世宗實錄)」. Korea
「Sigyeong (詩經)」. BC 10C. China
「Uirye (儀禮)」. China
「Yegi (禮記)」. China
An JY. 2002. A Study on the Sae-u-jut (Salted Shrimps)-Production in the Coast of Yellow Sea and It's Effects on Dietary Life in the 19th Century. Mater's degree thesis, Chung-Ang University, pp 8-82
Baek DH. 2016. Research on the Etymology of Kimchi (김치의 어원). Kimchi, the Korean People's Enthusiasm (興) and Pathos (恨) (김치, 한민족의 흥과 한). World Institute of Kimchi, Gwangju, Korea, pp 345-395
Baek DH. 2019. Etymology of Kimchi: Philological Approach and Historical Perspective. J. Korean Soc. Food Cult., 34(2):112-128
Choi SJ (崔世珍). 1527. 「Hunmongjahoe (訓蒙字會)」. Korea
Ga SH (賈思?). 6C. 「Jeminyosul (齊民要術)」. China
Ishige NM. A study on the fish-sauce and sikhae (魚醬과 食?의 연구). in: Kim SB editor. 2005. Suhaksa, Seoul, Korea, pp 96-166
Jang JH. 1972. History of the Manufacturing of Korean 'Kimchi'. Korean Classics Studies, 6:1-74
Jang JH. 1975. A Historical Study of the Origin of Kimchi. Sung Sim Research Journal, 6; 149-174
Kim BS (金富軾). 1145. 「Samguksagi (三國史記)」. Korea
Kim HR. 2021. 71th Korean Society of Food Culture Conference Collection "Kimchi, Present values and future alternatives", pp 26-30
Kimura SI. 1991. Characteristics of human eating behavior and nutritional background in the formation of food culture J. Korean Soc. Food Cult., 6 (3), p 313
Kwon YM, Ko YJ, Lee CH, Park CL. 2019. A Study of Method for Spreading Kimchi Culture in European Countries Based on Local Food Culture. J. Korean Soc. Food Cult., 34(2):184-200
Lee GB (李奎報). 1200s.「Donggugisanggukjip (東國李相國集)」. Korea
Lee SP (李時弼 1657-1724). 1700s. 「Somunsaseol ( 問事設)」. Korea
Lee SW. 1975. Studies on movements and interchanges of Kimchi in China, Korea and Japan. Journal of the Korean Society of Food Science and Nutrition, 4(1):71-95
Liu XC. 2013. Salted Vegetables and the Food Culture of the Keijiazu Familes in Guangdong Region (광동지역 객가족의 절임채소와 음식문화 고찰). The humanistic understanding of Kimchi & Kimjang Culture. (김치와 김장문화의 인문학적 이해). Minsokwon, Seoul, Korea, pp 172-187
Park CL, Kwon YM. 2017. A Study on the Kimchi Recipe in the Early Joseon Dynasty through 「Juchochimjeobang (酒醋沈菹方)」. J. Korean Soc. Food Cult., 32(5):333-360
Park CL. 2013a. Korean Kimjang culture: history, significance and future (한국 김장문화의 역사, 의미, 전개 양상). The humanistic understanding of Kimchi & Kimjang Culture. Minsokwon, Seoul, Korea, pp 39-82
Park CL. 2013b. Roots of Joseon dynasty Kimchi (조선시대 김치의 탄생) : a deep, wide study of culture, cuisine and folklore. Minsokwon, Seoul, Korea, pp 44-173
Park CL. 2014. Review on Uniqueness of the Origin of Kimchi Based on the Process of Development. The humanistic understanding of Kimchi. WIKIM, Gwangju, pp 79-112
Park CL. 2019. A Comprehensive Study on Origins and Changes in Kimchi Recipe. J. Korean Soc. Food Cult., 34(2):93-111
Ryu JI (柳重臨). 1766.「Jeungbosallimgyeongje (增補山林經濟)」. Korea
World Institute of Kimchi. 2013. Kimchiology 1; The humanistic understanding of Kimchi & Kimjang Culture. (김치와 김장문화의 인문학적 이해). Minsokwon, Seoul, Korea
World Institute of Kimchi. 2014. Kimchiology 2; The humanistic understanding of Kimchi (김치의 인문학적 이해). WIKIM, Gwangju, Korea
World Institute of Kimchi. 2015. Kimchiology 3; Cognition, Emotion of Kimchi and Kimchi History (김치에 대한 인지, 정서 그리고 변화). WIKIM, Gwangju, Korea
World Institute of Kimchi. 2016. Kimchiology 4; the Korean People's Enthusiasm (興) and Pathos (恨) (김치, 한민족의 흥과 한). WIKIM, Gwangju, Korea
Yi Young-ha, 2000. Quarterly Review of Korean History, 35: 174-212
Yoon SS. 1987. The origin of soy sauces and salted vegetables of ancient Korean on the bases of the records of 'Syosoing Monjo'. Gajeongmunhwanonchong, 1:91-102
Yoon SS. 1988. History of Kimchi. Korean Journal of Food and Cookery Science, 4(1)
Yoon SS. 1991. A Historical Review of Korean Kimchi. J. Korean Soc. Food Cult., 6(4):467-477
Zhao RG. 2013. History of the Chinese pickled vegetable, description of cultural image. The humanistic understanding of Kimchi & Kimjang Culture. (김치와 김장문화의 인문학적 이해). Minsokwon, Seoul, Korea, pp 150-169
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Free Access. 출판사/학술단체 등이 허락한 무료 공개 사이트를 통해 자유로운 이용이 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.