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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.38 no.2, 2023년, pp.83 - 98
This study summarizes the research methods, subjects, research processes, and achievements of major researchers by analyzing previous research results on Korean food history. The goal of the current study aimed to seek the methodology and direction of 'food history research'. Literature data from 19...
Cha KH, Kim SW. 2015. Study on Tenderizing Method of Beef?Based on Old Literature from Joseon Dynasty. J. Korean?Soc. Food Cult., 30(3):284-295
Choi YJ. 2012. A Bibliographical Study of Korean Fan Fried?Side dishes (Jeon) in Korean Literatures before the?1900s. Korean J. Food Cook. Sci., 28(5):629-639
Chung HJ. 2021. A Study on Tableware for Royal Palace?Banquet during the Late Joseon Dynasty from the?Perspective of Material Culture Study, Art History Forum,?52:31-54
Chung HK. 2013. A Literature Review of Cooking Method in?「Jusiksiui」 compared with 「Eumsikdimibang」 and?「Gyuhapchongseo」, J. Korean Soc. Food Cult., 28(3):234-245
Chung HK, Shin DY, Woo N. 2019. A Study on Joseon Royal?Cuisine through Sachanbalgi of the Jangseogak Archives-Focusing on Royal Birthday, Child birth, Weddings and?Funerals. J. Korean Soc. Food Cult., 34(5):508-33
Ewha Univ. 2007. Traditional culture research. Hyean, Korea, pp?287-323
Ha SY. 1972. A study on the food culture of old cookbooks in?Korea. J. Sangmyong Univ., 2:257-86
Han BJ. 2001. 100 years of our life, food. Hyeonamsa, Korea
Han BJ. 2002. A Study on Chunshin (薦新) Ceremony Food?Items from 「Annals of the Chosun Dynasty」. J. East?Asian Soc. Dietary Life, 12(6):489-501
Han BJ. 2005. Dietary Culture of the Royal Court of the Joseon?Dynasty. Publishing of Seoul Natl. Univ.,
Han BJ, Hwang HS, Han BR, Kim SB, Lee SW, Park HW.?1991a. A Review Study of the Royal ritual on the 24th?of King Kojong in Chosun Dynasty. J. East Asian Soc.?Dietary Life, 1(2):151-173
Han BJ, Hwang HS, Han BR, Kim SB, Lee SW, Park HW.?1991b. A Study on composition "Jin Chan Eui Gue?(Banquet Record)" of Chosun dynasty. J. East Asian Soc.?Dietary Life, 1(1):31-42
Han BR, Han BJ, Lee SY. 2016. Food classic books.?Hyeonamsa, Korea
Han BR, Kim GY. 2012. Bibliographical Considerations of?Cooking Recorded in the 18th Century Document?"Japji". J. Korean Soc. Food Cult., 27(3):304-315
Han BR, Kim GY. 2018. 'A Study on the Food Culture in the?Early Joseon Dynasty through "Gyemiseo (癸未書)". J.?Korean Soc. Food Cult., 33(4):307-321
Han BR, Kim GY. 2020. A Literature Study on the Jang?(Fermented Soybean Sauce) in the First Half of the?Joseon Dynasty, J. Korean Soc. Food Cult., 35(1):1-13
Han BR, Park RD, Kim GY. 2021. A Study of the Food Culture?in the Late Joseon Dynasty through "Eumsikjeoljo (飮食節造)". J. Korean Soc. Food Cult., 36(1):1-27
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Kim MH. 2022. 「Analysis of Current Status of Marine Products?and Characteristics of Processed Products Seafood in?Joseon-via the Veritable Records of the Joseon Dynasty?based data. J. Korean Soc. Food Cult., 37(1):26-38
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