참고문헌
- Eumsigbangmun (飮食方文) the mid 1800s
- Kunhakhoedeung (群學會騰) the mid 1800s
- Kyugonyoram (閨要覽). 1896. In: Rural Development Administration editor. 2010. Rural Development Administration, Kyeonggi-do, Korea
- Seungjeongwon Ilgi (承政院日記)1-20. In: Institute for the Translation of Korean Classics. editor. 2006. Korea Classics Database
- Sieuijunseo (是議全書). End of 1800's. In: Lee HJ editor. 2004. Shinkwang Publishers, Seoul, Korea
- Sunchomujajinjaguigwe (純祖戊子進爵儀軌)1828. In: Lee YK editor. 2006. Bogosa, Seoul, Korea
- Yoon's Umsikbup (尹氏飮食法)1854
- Bang SY. 1917. Josun yorijebup (朝鮮料理製法) In: Lee SW editor. Hankook Gomunhunjipsung (韓國古文獻集成). 1992. Suhaksa, Seoul, Korea
- Bang SY. 1957. Woorinara umsikmandenenbup. Jangchung Co., Seoul, Korea
- Chang CH. 2008, Study on the history of Korean traditional Jokwaryu (韓國 傳來 造菓類 製造史 硏究). Soohaksa, Seoul, Korea
- Choi SA, Jung LN. 2011. The culinary review of sujeonggwa. Abstracts of international symposium and annual meeting. Korean society of Food and Science and Nutrition, Seoul, Korea. pp 436
- Choi YN. 1925. Haedongjukji (海東竹枝). Janghaksa, Seoul
- Choi YN. 1925. Joseondaesesigi 1-4. Haedongjukji (海東竹枝). In: The national folk museum of Korea editor. 2003-2007. The national folk museum of Korea, Seoul, Korea, pp 295
- Han HS, Hwang HS, Lee HK. 1957. Leejokungjungyoritongko (李朝宮廷 料理通攷). Hakchongsa, Seoul, Korea
- Hong SM. 1849. Donggooksesigi (東國歲時記). In: Lee SH editor. 1982. Daeyang Books, Seoul, Korea
- Hwang HS, 1976. Hankook yoribaekkwasajun (韓國料理百科事典). Samjungdang, Seoul, Korea
- Jo JH. 1943. Josun Yoribup (朝鮮料理法) In: Lee SW editor. Hankook Gomunhunjipsung (韓國古文獻集成). 1992. Suhaksa, Seoul, Korea
- Kang IH. 1987. Hankook's Mat. Daehangyogwaseo Co. Ltd., Seoul, Korea
- Kim HJ. 2005, The survey of beverage preference and sales trends. Master's degree thesis, Sukmyung University, Seoul, Korea
- Kim NM, Kim DH. 2000. Quality Change of Cinnamon Extract Prepared with Various Drying Methods. Korean J. Food & Nutr., 13(2):152-157
- Kim SB. 2004, The reality of Royal Banquet Dishes of Joseon Dynasty (朝鮮王朝 宮中宴會食 儀軌飮食의 實際), Suhak Co. Ltd., Seoul, Korea, p 306
- Lee HJ. 2005. The taste and Mut of Korean foods. Shinkwang Publishers, Seoul, Korea
- Lee JG, Jang HJ, Kwag JJ, Lee DW. 2000. Comparison of the Volatile Components of Korean Ginger (Zingiber officinal Roscoe) by Different Extraction Methods. Korean J. Food & Nutr., 13(1):66-70
- Lee SW. 1984. The history of Korean food and society (韓國食品社會史) Kyomunsa, Seoul, Korea
- Lee YJ, Byun GI. 2006. A Study on the Preference and Intake Frequency of Korean Traditional Beverages. Korean J. Food Culture, 21(1):8-16
- Lee YK. 1930. Josunmussangsinsikyorijebup (朝鮮無雙新式料理製法)In: Lee SW editor. Hankook Gomunhunjipsung (韓國古文獻集成). 1992. Suhaksa, Seoul, Korea
- Pinghugak Lee (憑虛閣 李氏). 1809. Kyuhapchongseo (閨閤叢書)In: Jung YW editor. 1987. Bojinjea Co., Kyongggido, Korea
- Seo JH, Sung TH, Kim MR. 2002. Quality Characteristics of Sujongkwa. J. East Asian Soc. Dietary Life. 12(5):370-378
- Seo YK. 1827. Iimwonsibyukji (林園十六志) Jungjoji(鼎俎 志). In: Lee HJ, Cho SH, Jung RW, Cha GH. editor. 2007. Gyomunsa, Paju
- Yoo JL. 1766. Jeungbosanlimgyeongje (增補山林經濟). In: Lee KJ editor. 2003. Shinkwang Publishers, Seoul, Korea
- http://sillok.history.go.kr
- http://www.itkc.or.kr
피인용 문헌
- Culinary Characteristics of Hwachae in Korean Cookbooks Published in 1600-1940s vol.32, pp.6, 2016, https://doi.org/10.9724/kfcs.2016.32.6.800