Book Review: Katarzyna J. Cwiertka (2012) Cuisine, colonialism, and Cold War: Food in twentieth-century Korea, Reaktion Books (London)

References

1. Joo Young-ha. (2013). Korean history on the table: 20th century Korean cultural history seen through the menu. Seoul: Humanist.
2. Joo Young-ha, Yang Young-Kyun, Kim Hye-suk, Park Kyoung-hee, Yang Mi-kyoung. (2019). Food oral history: The stories of five people who changed with contemporary Korean food. Seongnam: Academy of Korean Studies Press.
3. Cho Heejin. (2015). A study of the image of ajinomoto advertisements in Dong-A Ilbo 1925-1939. Sahoewayeoksa, 108, 43-79.
4. Goldthwaite, M.A. (Ed.). (2017). Food, feminisms, rhetorics. Carbondale: Southern Illinois Press.
5. (November 2014). 2014 Kimchiology Symposium: A humanistic understanding of kimchi, National Library of Korea, Seoul, South Korea. https://www.wikim.re.kr/gallery.es?mid=a10507000000&bid=0001&list_no=376&act=view
6. Park, K.H. (2012). State and food in South Korea: Moulding national diet in wartime and beyond [Doctoral dissertation, Leiden University]. Leiden University Scholarly Publications. https://scholarlypublications.universiteitleiden.nl/handle/1887/20552
7. Simonow, J. (2021). The rise and demise of multi-purpose food in India: Food technology, population control and nutritional development in the post-war era, c. 1944-66. South Asia: Journal of South Asian Studies, 44(1), 167-184. https://doi.org/10.1080/00856401.2021.1859080