참고문헌
- Anonymous. 1680. Yorok (要綠, 요록). In: Yun SJ editor. 2008. Institute of Traditional Korea Food. Seoul, Korea. pp 3-199
- Anonymous. The late 1600's. Jubangmun (酒方門, 주방문). In: Lee HJ, Han BR, Chung GJ, Jo SH, Chung NW, Kim HS, Choi YJ, Yu AR, Kim EM, Won SI, Cha GH editors. 2013. Gyomoon Publisher. Seoul, Korea. pp 6-165
- Bark SW, Kim KBWR, Kim MJ, Kang BK, Park MW, Kim BR, Ahn NK, Choi YU, Lee JW, Kim JH, Byun MW, Ahn DH. 2014. Effect of Packaging and Electron Beam Irradiation on the Microbial Safety and Quality of Dried Undaria pinnatifida. Korean J Fish & Aquat Sci. 47(5):489-494 https://doi.org/10.5657/KFAS.2014.0489
- Baek SY, Lee YJ, Kim MD, Lee JH, Moon JH, Yeo SH. 2015. Characterization of Ethanol Fermentation with Wild Type Yeast Strains. Microbiol Biotechnol Lett. 43(3):227-235 https://doi.org/10.4014/mbl.1507.07002
- Cha GH. 2003. A study on regional foods in the middle of chosun dynasty through domundaejac. Korean J Food Cult. 18(4):379-395
- Cha GH. 2007. The consumption patterns of animal foods in the sixteenth century as observed through Shamirok. Korean J Food Cookery sci. 23(5):703-719
- Cha GH, 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 https://doi.org/10.7318/KJFC/2015.30.3.284
- Chae BS, Kim ES. 1998. A nutrition dictionary. Academybooks. Seoul. pp. 1-868
- Chang CH. 1988. The Future Prospect of Traditional Korean Fermented Foods. Korean J Dietary culture. 3(4):341-345
- Cho SH. 2003. Development and Application of Environmental-Friendly Packaging Paper Using Botanical Antimicrobial Agents. Food Preserv Process Ind. 2(1):78-91
- Cho WK. 2010. A Historical Study of Korean Traditional Radish Kimchi. Korean J Food Culture. 25(4):428-455
- Choe SN. 1994. A Study on the Korean Traditional Saltfermented Aquatic Products in the old Literature -Crabs and Shrimps-. Fish Sci Research. 10(0):71-80
- Choe SN. 1995. A Study on the Korean Traditional Saltfermented Aquatic Products in old Literature -Shellfish and Ceparopoda-. Fish Sci Research. 11(0):113-123
- Choe SN, Song MR. 1996. A Study on the Korean Traditional Salt-fermented Aquatic Products in old Literature III. Pickled Fish. Fish Sci Research. 12(0):51-62
- Choi YH, Lee SB, So JO, Lee GS. 1995. The effects of storage amount and ventilator size on the quality of ginger during cellar storage. Korean J Postharvest Sci Technol. 2(1):195-202
- Davis MB, M Macarthur, D Williams. 1955. Freezing effects on apple wood. Progr Rep Hort Div Center Exp Fm Ottawa. pp 131-134
- Duan X, Zhnag M, and Mujumdar AS. 2007. Study on a combination drying technique of sea cucumber. Drying Technology. 25(12):2011-2019 https://doi.org/10.1080/07373930701728497
- Edterton LJ. 1954. Fluctuation in the cold hardness of peach flower buds during rest period and dormancy. Proc Amer Soc Hort Sci. 64(0):171-179
- Guh JO. 2009. Up-to-date Significance of Korean Conventional Agriculture. Korean J Agricultural History. 8(3):157-207
- Han BJ. 2004. A Study of Using of Sesame and Sesame Oil in Traditional Korean Cuisine. J East Asian Diet Life. 15(2):137-151
- Han BR. 2003. "Sangayorok" Analysis of author and published dates. Korean J Agricultural History. 2(1):13-29
- Han BR, Kim GY. 2018. A Study on the Food Culture in the Early Joseon Dynasty through Gyemiseo (癸未書, 계미서). J Korean Soc Food Cult. 33(4):307-321 https://doi.org/10.7318/KJFC/2018.33.4.307
- Han JS. 1999. The effect of salt on cooking. J East Asian Diet Life. 9(3):391-401
- Han KS, Shin SH. 2010. Content analysis of learning classifications of foodservice and culinary majors. Korean J Culinary Res. 16(2):367-381
- Han YY. 2010. A Documentary Analysis on Hae(saltedfermented sea foods) of kind, Cooking method Munmyoseokjeon (文廟釋奠). J Korean Classics. 34(0):395-415 https://doi.org/10.15752/itkc.34.34.201001.395
- Heo CO. 2012. A Study on the Preservation Methods for Vegetables in the mid-Joseon Dynasty as Shown in Jeungbosallimgyeongje (增補山林經濟). J Table & Food Coordinate. 7(2):13-29
- Heo G (허균, 許筠). 1611. Domundaejak (屠門大嚼, 도문대작). In: Song YA, Kim JG, Jin GE, Chae JH editors. 2012. Leesangbooks. Seoul. Korea. pp 6-288
- Heo G (허균, 許筠). 1617 Hanjeongrok (閑情錄, 한정록). In: Kim BS editor. 1997. Sol Publisher. Seoul, Korea. pp 11-306
- Heo MS, Sohn SG. 2000. Inactivation of White Spot Baculovirus (WSBV) by Chlorine, Iodine, Sunlight Exposure, Drying and Fresh Water. J Fish pathology. 13(2):97-102
- Hwang GR, Kim YN. 1995. Analysis of Home Cooking Article in Cho-Sun Daily Newspaper. Korean J Human Ecology. 4(1):105-111
- Hyeon YO, Kim KY. 2008. A Review on Marine Product Use of the Chosun Era (1600s-1800s) Refer to the Documents -Based on Eumsikdimibang, Jeunbosallimgyeongje, Gyuhapchongseo-. Korean J Human Ecology. 11(1):35-48
- Jeon SE (전순의, 全循義). 1450. Sangayorok (山家要錄, 산가요록). In: Han BR editor. 2007. Royal Institute of Food. Seoul, Korea. pp 14-241
- Jeon SE (전순의, 全循義). 1460. Sikryochanyo (食療纂要, 식료찬요). In: Kim JD editor. 2004. Rural Development Administration editors (RDA). Seoul, Korea. pp 33-316
- Jinhyulchang (賑恤廳, 진휼청). 1554. Guhwangchalyo (救荒撮要, 구황촬요). In: Seo JH editor. 2011. National Institute of Korean Language. Seoul, Korea. pp 15-306
- Jo JS, Choi IS. 2014. Historical Review on the Ingredients of Kimchi. J Korean Acad Foodserv ind & Manag, 10(1):83-98.
- Jung CS, Yoo SH. 2001. The effect of smoking on the quality boiled sausage. J Appl Tour Food & Beverage Manag Res 12(2):1-41
- Kang MY, Kim SY, Yun HJ, Nam SH. 2004. Antioxidative Activity of the Extracts from Browned Oak Mushroom (Lentinus edodes) with Unmarketable Quality. Korean J Food Sci Technol. 36(4):648-654
- Kassarjian HH. 1977. Content analysis in consumer research. J Consumer Res. 4(2):8-18 https://doi.org/10.1086/208674
- Kim BS, Lee BD. 1996. Samguksagi (三國史記)Volume 8. Eulyoomunhwasa. seoul. pp 201
- Kim JB. 2018. A Study on the Introduction Time of a Reefer Ship in Korea. Ocean Policy Research. 33(2):25-55 https://doi.org/10.35372/kmiopr.2018.33.2.002
- Kim KS, Paik SH, Koo SH, Cho YJ. 1999. A Study for Storing and Cooking Methods of Vegetables and Fruits in the Eumsikdimibang (음식디미방). Chung Ang J Human Ecology. 12(0):143-159
- Kim MH. 2013. A Study on the 16th Century Food Culture of Chosun Dynasty Nobility in "Miam's Diary". Korean J Foodculture. 28(5):425-437
- Kim MS, Go MH. 1996. A Study on Dogu Environment for the Storage and Preservation of Foods. Archives of Desgin Research. 14(0):21-31
- Kim SI, Kim KJ, Jung HO, Han YS. 1998. Effect of Mugwory on the Extention of Shelf-Life of Bread and Rice Cake. Korean J Soc Food Sci. 14(1):106-113
- Kim SW, Cha GH. 2015. Study on Dietary Usage and Prohibition on Beef in Joseon Dynasty. J Korean Soc Food Cult. 30(1):64-76 https://doi.org/10.7318/KJFC/2015.30.1.064
- Kim TY, Jeon TW, Yeo SH, Kim SB, Kim JS, Kwak JS. 2010. Antimicrobial, Antioxidant and SOD-Like Activity Effect of Jubak Extracts. Korean J Food & Nutr. 23(3):299-305
- Kim Y (김유, 金綏). 1540. Suunjapbang (需雲雜方, 수운잡방). In: Kim S, Yun SK editors. 1998. SinGwang Publisher. Seoul, Korea. pp 25-330
- Kim YJ. 1982. An Annotated Bibliography on Agriculture, Forestry and Fisheries (農林水産 古文獻 示必要, 농림수산 고문헌 비요). Korea Rural Economics Institute. Naju, Korea. pp 3-26
- Kim YJ. 1984. Early Joseon Dynasty Agricultural Book (朝鮮時代前期農書, 조선시대전기농서). Korea Rural Economics Institute. Naju, Korea. pp 11-317
- Kim YJ. 2003. "Nongsangjibyo" and "Sangayorok". Korean J Agricultural History. 2(1):1-11 https://doi.org/10.1016/S1569-4933(03)02012-8
- Kim YS, Shin DH. 2003. Research on the Volatile Antimicrobial Compounds from Edible Plants and Their Food Application. Korean J Food Sci Technol. 35(2):159-165
- Ko HM, Choi SJ, Choi WS, Lee NH, Choi UK. 2014. Quality Characteristics of Cheonggukjang Made with the Smoked Soybeans. Korean J Food&Nutr. 27(2):274-279 https://doi.org/10.9799/ksfan.2014.27.2.274
- Kuiper PJC. 1967. Supercooling and ice formation in mulberry tree. Bull Serical Exp Sta. 20(0):249-257
- Kwon SC, Jeon TW, Park JS, Kwak JS, Kim TY. 2012. Inhibitory Effect on Tyrosinase, ACE and Xanthine Oxidase, and Nitrite Scavenging Activities of Jubak (Alcohol filter cake) Extracts. J Korean Soc Food Sci Nutr. 41(9):1191-1196 https://doi.org/10.3746/jkfn.2012.41.9.1191
- Kyungpook National Univ. 2003. Eumsikdimibang. Kyungpook National University Press. Daegu, Korea. pp 55-56
- Lee CH, Ahn BS. 1995. Literature Review on Kimchi, Korean Fermented Vegetable Foods I. History of Kimchi making. Korean J Dietary Culture. 10(4):311-319
- Lee HC. 2003. The invention of greenhouse technology in early Choson dynasty -The combination of vegetable growing technology and Ondol technique-. Korean J Agricultural History. 2(1):31-65
- Lee HC. 2004. The Tradition and Change of Agricultural Technology in Early Choson Dynasty. Korean J Agricultural History. 3(1):25-48
- Lee HO, Kim BS. 2016. Storage management technique of ginger. J Air-Cond Refrig Eng. 45(5):44-51
- Lee KE, Kim YG. 2008. The impacts on foodservice quality through a content analysis: The differences of perceptions between consumers and scholars. J Foodserv Manag 11(4):7-30
- Lee KJ, Cho MS. 2008. Content analysis of the New York Times on Korean restaurants from 1980 to 2005. J Foodserv Manag. 11(1):281-306
- Lee MY, Lee HG. 1989. A Bibliographical Study on the Shikke. Korean J Dietary Culture. 4(1):39-51
- Lee NA, Noh BS, Park JH. 2006. Biofilm Formation of foodborne pathogens under stresses of good preservation. Korean J Food Sci Technol. 38(1):135-139
- Lee S, Ji MS, Kim HS. 2014. A Study of Cultural Aspects of Kimchi in Banchandeungsok (반찬등속). Korean J Food Cook SCI. 30(4):486-497 https://doi.org/10.9724/kfcs.2014.30.4.486
- Lee SA., Soh SY. 2006. The Publication Agricultural Books and Jeola Province Jeollado. Korean Agric Hist Association. 5(1):3-48
- Lee SG (이수광, 李睟光). 1614. Jibongyuseol (芝峯類說, 지봉유설). In: Nam MS editor. 1994. Eulyoomunhwasa. Seoul, Korea. pp 1-652
- Lee YG. 2001. Effect of Alkali Treatments on the Greenness and Volatile flavors of Sea Lettuce, Monostrima nitidum. Korean J Life Sci. 11(6):568-573
- Lee YG (이용기, 李用基). 1924. Joseonmussangsinsikyorijebeop (朝鮮無雙新式料理製法, 조선무쌍신식요리제법). In: Old Food Research Society (OFRS). 2001. Institute of Korean Royal Cuisine. Seoul. Korea. pp 12-349
- Mahajan PV, Caleb OJ, Singh Z,Watkins CB, Geyer M. 2014 Postharvest treatments of fresh produce. Phil Trans R Soc A. 372(2017):20130309 https://doi.org/10.1098/rsta.2013.0309
- Moon SJ, Yang IS, Lee MJ, Cha JA. 1991. Comparative Study on Food Habit Patterns and Nutrient Intakes Among Worldwide Nations. Korean J Dietary Culture. 6(2):199-213
- Nam GH. 2001. Release Data: Yeongcheonphan (永川版, 영천판) Guhwangchalyo (救荒撮要, 구황촬요). Inst Youngnam Cult Res. 1(0):293-378
- Nam SY, Kim SK, Kim KM, Jung JH, Choi KS. 1998. The Differences of Temperatures, Growth and Crown Gall Occurrence in Young 'Kyoho' Grapevines According to Heat Conservation Materials during Winter. Kor J Hort Sci & Tech. 16(4):517-519
- Oh HM (오희문, 吳希文). 1591a. Swaemirok 1 (尾錄 1, 쇄미록 1). In: Lee MS editor. 2015. Incorporated association Olje. Seoul. Korea. pp 6-658
- Oh HM (오희문, 吳希文). 1591b. Swaemirok 2 (尾錄 2, 쇄미록 2). In: Lee MS editor. 2015. Incorporated association Olje. Seoul. Korea. pp 6-590
- Oh IK. 2000. Content analysis: Applications to tourism research. J Tourism Sci. 24(1):317-322
- Paek DH, Hong MJ. 2019. A Study of the 17th century Korean Cookbook Juchanbang. Inst Youngnam Cult Res. 70(0):7-46
- Park CL. 2015. Contents and Value in Jasonbojeon Choi's Recipe book of Shin-chang Maeng's Family. J Korean Soc Food Cult. 30(2):137-149 https://doi.org/10.7318/KJFC/2015.30.2.137
- Park CL, Kwon YM. 2017. A Study on the Kimchi Recipe in the Early Joseon Dynasty through Juchochimjeobang. J Korean Soc Food Cult. 32(5):333-360 https://doi.org/10.7318/KJFC/2017.32.5.333
- Park HJ, Kim JY, Park SH, Lee SH, Jang JS, Lee MH. 2017. Studies on the physicochemical and biochemical characteristics in sesame seed juice under different roasting conditions. Korean J Food Sci Technol. 49(4):421-429 https://doi.org/10.9721/KJFST.2017.49.4.421
- Park HS (박흥생, 朴興生). 1458. Chwalyosinseo (撮要新書, 촬요신서). In: Kim YJ editor. 1988. Korea Rural Economic Institute. Naju. Korea. pp 2-305
- Park KL. 2017. A Literature Review of the Recipes for Pork - A Focus on Recipe Data Published in Korea from the Joseon Dynasty to Modern Times-. Korean J Human Ecology. 26(5):471-493 https://doi.org/10.5934/kjhe.2017.26.5.471
- Park SD (박세당, 朴世堂). 1676. Saekgyeong (穡經, 색경). In: Kim YJ editor. 2001. Rural Development Administration. Suwon. Korea. pp 5-406
- Park YR, Park JH, Cho JS. 2015. Quality Characteristics of Cucumber Jangachi using Sake Cake. J East Asian Diet Life. 25(1):131-138 https://doi.org/10.17495/easdl.2015.2.25.1.131
- Proebsting EL & Mills HH. 1964. Gibberellin induced hardiness responses in Elberta peach flower bud. Proc Amer Soc Hort Sci. 85(0):134-140
- Ramarathnam N, Osawa T, Namiki M, Sawakishi S. 1989. J. Chemical studies on novel rice hull antioxidants. 2. Identification of isovitexin, a C-glycosyl flavonoid. J Agric Food Chem. 37(2):316-319 https://doi.org/10.1021/jf00086a009
- Rural Development Administration (RDA). 2010. Aggregation of Guhwangbang Old Literatures Part 3 (救荒方古文獻集成, 구황방 고문헌집성). Human Culture Arirang. Seoul, Korea. pp1-27
- Ryu KL, Kim TH. 1992. The historical study of Beef Cooking -II. cookery of dried beef (脯) based on beef-. Korean J Dietary culture. 7(3):237-244
- Seol BS. 2003. A Study of the Periodic Markets in the Andong Area. Inst Youngnam Cult Res. 4(0):195-233
- Shin TS, Cho SK, Lee HG, Cho BW, Kang HS, Park HC, Bae SH, Kim YS, Kim BW. 2012. Effect of Concentration of NaOH and NaCl in Dipping Solution and Dipping Period of Egg in Completeness of Egg Pidan. J Agricult & Life Sci. 46(6):117-126
- Song JY. 2008. A Study on the "Miam's Diary" (眉巖日記 硏究). Jnc Publisher. Seoul, Korea. pp 1-412
- Sung H (성현, 成俔). 1525. Yongjaechonghwa ( 齋叢話, 용재총화). In: National Culture Promotion Association. Sol Publishing. 1997. Seoul, Korea. pp 1-302
- The Woman of Andong Jang's Cran. 1670. Eumsikdimibang (閨是議方, 음식디미방). In: Han BR, Han BS, Han BJ editors. 2010. Royal Institute of Food. Seoul, Korea. pp 3-203
- The Woman of Haeju Choi's Cran. Previous 1660. Choi's Eumsikbeop (최씨 음식법). Korea
- Winkler AJ, Cook JA, Kliewer WM, Lider LA. 1974. General viticulture. University of California. Calif. pp 490-494
- Yu IJ. 1997. Traditional Methods of Smoked Meat. Bull Technol. 10(1):78-83
- Yu JR (유중림, 柳重臨). 1766. Jeungbosanrimgyeongje (增補山林經濟, 증보산림경제). In: Lee GJ editor. 2003. SinGwang Publisher. Seoul, Korea. pp 3-395
- Yu JR (유중림, 柳重臨). 1766. Jeunbosanrimgyeongje (增補山林經濟, 증보산림경제). In: Rural Development Administration editors (RDA). 2003. Minhuart. Seoul, Korea. pp 141-230
- Yun HJ, Lim SY, Hur JM, Lee BY, Choi YJ, Kwon JH, Kim DH. 2008. Changes of Nutritional Compounds and Texture Characteristics of Peaches (Prunus persica L. Batsch) during Post-irradiation Storage at Different Temperature. Korean J Food Preserv. 15(3):377-384
- Yun SS. 1989. Korean Foods-History and Recipes. Suhaksa, Seoul. pp 196
- Yun SS. 1991. Historical Review of Korean Kimchi. Korean J Dietary Culture. 6(4):467-477
- Encyclopedia of Korean Culture. Food storage method of storing food. Available from: http://encykorea.aks.ac.kr/Contents/Item/E0032590, [accessed 2019. 1. 1]
- Encyclopedia of Korean Culture. Guhwangboyubang (救荒補遺方, 구황보유방). Available from: http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0006119, [accessed 2019. 8. 03]
- Institutes for the Translation of Korean Classics. Goryeosajeolyo(高麗史節要)제5권 / 문종 인효대왕 2 (文宗仁孝大王二). Available from: http://db.itkc.or.kr/dir/item?itemId=BT#dir/node?grpId=&itemId=BT&gubun=book&depth=5&cate1=Z&cate2=&dataGubun= 최종정보&dataId=ITKC_BT_1294A_0060_010_0110, [Accepted: 2019. 8. 05]
- Korea Forest Service. The use of timber. Available from: http://www.forest.go.kr/kfsweb/kfi/kfs/cms/cmsView.do?mn=NKFS_06_10_02_03&cmsId=FC_000311, [accessed 2019. 8. 04]
- Korea Institute of Oriental Medicine Knowledge Database (KIOM DB). Donguibogam tangaekpyeon 1. Available from: https://mediclassics.kr/books/8/volume/20, [accessed 2019. 1. 29]
- Korea Pharmaceutical Information Center. Drug Encyclopedia: Aspirin. Available from: http://www.health.kr/Menu.PharmReview/View.asp?PharmReview_IDX=1646, [Accessed 2019. 12.14]
- Korean Traditional Knowledge portal (KTKP). Chisaengyoram (治生要覽, 치생요람). Available from: http://www.koreantk.com/ktkp2014/search-all/search-bykeyword.page?target=ALL&keyword=%EC%B9%98%EC%83%9D%EC%9A%94%EB%9E%8C, [accessed 2019. 7. 04]
- National History Compilation Committee. Veritable Records of the Joseon Dynasty. Available from: http://sillok.history.go.kr/main/main.do, [accessed 2018. 12. 16]
- National Libarary of Korea. Sasichanyocho (四時纂要抄, 사시찬요초). Available from: http://viewer.nl.go.kr:8080/main.wviewer, [accessed 2019. 7. 04]
- Rural Development Administration. A study on applying traditional agriculture technology to organic farming. Available from: http://www.ndsl.kr/ndsl/search/detail/report/reportSearchResultDetail.do?cn=TRKO201800043132, [Accessed 2018. 12.18]
- The Food & Beverage News. Hasangdo Column(108) Food Additive 2-Safety. Available from: https://www.thinkfood.co.kr/news/articleView.html?idxno=50891, [Accessed 2019. 12.14]