1 |
강무학 (1981) 한국세시풍속기. 연호서관, 서울. pp 15-24.
|
2 |
박금순, 정외숙, 신영자, 김향희, 정현숙, 박어진 (2007) 지구촌 음식과 식생활 문화. 효일, 서울. pp 25-26, 52-58.
|
3 |
윤서석 (1993) 한국의 전래 생활. 수학사, 서울. pp 28.
|
4 |
이두현 (1983) 한국민속학개설. 학연사, 서울. pp 210-215.
|
5 |
조후종(2002) 세시풍속과우리음식. 한림출판사, 서울. pp 27-183.
|
6 |
황규선 (2007) 풍요로운날의 상차림. 세시절식. 교문사, 서울. pp 2-22.
|
7 |
Cho HJ (1997) A study on the foods for Korean traditional holidays. The Study of Woman & Family Life 2: 169-196.
|
8 |
Cho JO, Jun YH, Moon HY (2008) A study on the effect of traditional food acceptability of college students with food majors in Seoul on menu development. Korean J Culinary Research 14: 176-187.
|
9 |
Cho YS (2005) A study on the preference of the seasonal food for middle and high school students. MS Thesis Sookmyung Women's University. Seoul. pp 1-4, 47-48.
|
10 |
Choi SE, Cho HJ, Cho JA (1998) A Study of housewives's attitudes on the festive days and dishes in Korea. J East Asian Soc Dietary life 8: 234-245.
|
11 |
Choi YH, Yoon SJ (2005) A survey on the perception of housewives in Seoul area toward Korean traditional holiday foods. Korean J Dietary Culture 3: 281-292.
|
12 |
Jang EJ, Lee YK, Lee HJ (1996) The study for consciousness, dietary life behaviors on Korean traditional food. J Korean Home Economics Association 34: 443-446.
|
13 |
Kim JS (2005) Awareness and preference for temperance eating and seasonal eating of Korea tradition festive day - with perform Seoul and Kyonggi area university student, who specialize in food and nutrition cooking. MS Thesis Kyonggi University, Seoul. pp 38-39.
|
14 |
Kim KA, Kim SJ, Jung NH, Jeon ER (2003) Meal preference on the school food service of middle school students in Gwangju and Chollanamdo area. Korean J Soc Food Cookery Sci 19: 144-154.
|
15 |
Kim SH, Park GS (2010) Qualitative characteristics of jeungpyun following the addition of lotus leaf powder. J East Asian Soc Dietary life 20: 60-68.
|
16 |
Kim YS, Han YB (1994) A study on the preception and preference of Korean traditional food of middle school boys and girls in Seoul and Jeonju. Korean Home Economic Education 6: 73-83.
|
17 |
Lee GS, Kim GS, Park GS (2010) Utilization and recognition of jeungpyun and preference for jeungpyun containing different kinds of makgeoilli. Korean J Food Cookery Sci 26: 745-752.
|
18 |
Lee HJ, Oh MY (1995) Consciousness, knowledge and food preferences for the Korean traditional foods of high school students in Seoul. J Korean Home Economics Association 33: 65-87.
|
19 |
Lee JS, Kim SJ (2010) A comparative study on cognition and preference of Korean traditional food classified by age in Busan. Korean J Community Nutr 15: 351-360.
|
20 |
Lee MY, Kim YA (2006) The perception and utilization of Korean traditional food and fast food of elementary school children in Ansan area. J Korean Home Economic Association 44: 109-120.
|
21 |
Lee SS (2005) A study on recognition of for seasonally special days and dishes. J Korean Practical Arts Education 18: 179-194.
|
22 |
Min YH (1999) Preference of the Korean food. MS Thesis Incheon University, Incheon. p 9.
|
23 |
Min YH, Park GS (2010) A study perception of Kyungbook local foods by characteristics. Korean J Food Cookery Sci 26: 72-78.
|
24 |
Park MS, Kim KA (1991) A study on high school girls consciousness and food preferences of the Korean foods. Korean Home Economic Education 3: 163-167.
|
25 |
Oh NM, Han MJ (2009) A study on the perception of Korean traditional food by middle school students in Seoul. Korean J Food Culture 24: 359-365.
|