참고문헌
- Dhammadithi B. 2014. The early buddhist basics of the mahayana concept of emptiness, a study based on the culasunnata-sutta and the mahasunnata-sutta of the majjhims nikaya. J Korean Soc Indian Philosophy 41:298-325
- Hong GJ, Lee YS, Nam JS, An HK, Lee EJ. 2007. A study on the preference determinants of buddhist temple food. J Korean Soc Food Nutr 20:384-391
- Hwang EG, Kim SJ, Kim BK, Lee JY. 2015. Awareness analysis for popularization of temple food in monks. J Korean Soc Data & Information Science 26:1217-1224 https://doi.org/10.7465/jkdi.2015.26.6.1217
- Hwang HI, Kim HA. 2014. Comparative study on perception of native local foods in elementary school students Gyeongsang-do and Jeolla-do, focus on recognition and preference. J Korean Soc Food Sci Nutr 43:1439-1446 https://doi.org/10.3746/jkfn.2014.43.9.1439
- Jung SH, Seo SY. 2013. A comparative study on factor recovery of principal component analysis and common factor analysis. Korean J Applied Statistics 26:933-942 https://doi.org/10.5351/KJAS.2013.26.6.933
- Kim BY, Oh YJ. 1998. A study on traditional foods in Kwangju and Chunnam areas. J Korean Tourism Information 2:195-226
- Kim JH, Jin YH. 2008. A study on the excavation of reputable family foods of Gwangju and Jeollanamdo and tourism commercialization based on historic storytelling. Korean J Food Service Management 11:25-47
- Kim JH. 2015. Principal component analysis with coefficient of variation matrix. Korean J Applied Statistics 28:385-392 https://doi.org/10.5351/KJAS.2015.28.3.385
- Kim MH, Chung HK. 2010. Development on native local food contents through literature. J Korean Soc East Asian Dietary Life 20:639-654
- Kim MH, Chung HK. 2013. Development on native local food contents in damyang through ancient writing storytelling. J Korean Soc Food Culture 28:261-271 https://doi.org/10.7318/KJFC/2013.28.3.261
- Lee SH. 2005. Study on the systematization of Jeollanamdo's native local cuisines. Korean J Industrial Technology 12:31-40
- Lee SH, Kim SH, Jung LH, Jung JW, Jeon KC, Kim HK. 2010. Studies on commercialization of Korean native foods focused on Boseong area. J Korean Culinary Research 16:43-52
- Lee SY, Kim JA. 2015. The development of institutional foodservice menu with temple food. J Korean Soc Community Nutrition 20:338-350 https://doi.org/10.5720/kjcn.2015.20.5.338
- Lee SY, Kim JA. 2015. The development of institutional foodservice menu with temple food. J Korean Soc Community Nutrition 20:338-350 https://doi.org/10.5720/kjcn.2015.20.5.338
- National Museum of Korea. 2009. Buseogsa Gwaebul. pp.4-9. National Museum of Korea Press
- Oh JH. 2013. Analysis on the traditional knowledge appearing in 'yi-seikkan experience prescription' which is a book on medicine in Joseon dynasty in the 16th century: with a focus on medical treating with eating foods using porridge and rice. J Korean Soc Preventive Medicine 17:125-135
- Ok YJ. 2005. A bibliographical study on compilation and editor of ‘jookgeji’. Korean Journal of the Institute of Bibliography 31:297-321
- Para-Vidya Center. 2011. Yoga Science of Eating(Large Print Edition). pp.64-80. Kessinger publishing
- Park CY. 2013. Simple principal component analysis using lasso. J Korean Data & Information Science Soc 24:533-541 https://doi.org/10.7465/jkdi.2013.24.3.533
- Sin SH. 2008. The book of dietary treatment(Siglyochanyo) from the early years of the Joseon dynasty. Korean Journal of the Institute of Bibliography 40:121-151
- Song JS. 2006. An analysis of a register list of Sosoo-seowon school 'mainly for the 16-17 century'. Korean Journal of the Institute of Bibliography 34:70-75
- Sosuseowongi. 2007. Sosuseowongi. Gyeongsangbuk-do. pp.1130-1183
- Temple Food Academic Forum. 2015. Forum for establishing Buddhism food studies. Available from http://www.Koreatemplefood.com/bbs/study [cited 24 May 2017]
피인용 문헌
- Study on the Importance - Performance of Customers Using Yeongju City Restaurants vol.24, pp.6, 2018, https://doi.org/10.20878/cshr.2018.24.6.005
- 지역특성을 고려한 추사김정희문화상품화사업 사례분석 vol.19, pp.4, 2017, https://doi.org/10.5392/jkca.2019.19.04.446