1 |
Bok HJ. 2007. The literary investigation on types and cooking method of bap (boiled rice) during Joseon dynasty (1400' s-1900's). Korean J Food Culture 22:721-741
|
2 |
Cho MS, Kim UJ, Cho UK, Jeon SJ, Cho NS, Lee KR. 2008. A cookery scientific research on historic Korean food in historical cook books. Ewha Womans University. Seoul
|
3 |
Choe JS, Park HS. 2009. A case study on storytelling application of native local foods. Korean J Food Culture 24:137-145
|
4 |
Choi J, Lee JM. 2010. The perception and attitude of food esperts in New York city toward Korean food -Assessed by in-depth interviews of "foodies". Korean J Food Culture 25: 126-133
|
5 |
Choo JJ, Shin MK, Kwon KS, Yoon GS. 1998. Recipe standardization and nutrient analysis of local foods of Cheollabuk-do province (The first report). Korean J Community Nutrition 3:630-641
|
6 |
Choseonilbo. 2011. 지구촌 미식가들 비빔밥에 반하다, reported at 2011.1.25. http://www.chosun.com. 2011.09.11 visited
|
7 |
Joo YH, 2010. A study on evolution and discourse of Bibimbab. Society and History 87:5-38
|
8 |
Han KS, Pyo SH, Lee EJ, Lee HA. 2008. Standardization of the recipe for the large-scale production of Korean cooked rice varieties-Bibimbab, bean sprout Bab, and fried rice. Korean J Food Cookery Sci 24:580-592
|
9 |
Han YS, Park JY. 2001. The microbiological and sensorial properties of frozen Bibimbab namul during storage. Korean J Soc Food & Cookery Sci 17:59-65
|
10 |
Hwang HS. 1976. Hangukyoribaekguasajeon. p.182. Samjungdang. Seoul.
|
11 |
Kang IH. 1987. Taste of Korea. p.47. Daehangyoguaseo. Seoul
|
12 |
Min KH. 2004. A study on the constitutioinal factors of the images of eating house-targeting the Bibimbab-specialty eating house located in Jeonju city-. The Korean Journal of Culinary Research 10:82-95
|
13 |
Kim US, Yoon HK, Koo SJ. 2004. Electron donating ability and nitrite scavenging activity of materials in a traditional onedish meal (Bibimbab). Korean J Soc Food Cookery Sci 20:133-139
|
14 |
Korean Food Foundation. 2011. http://www.hansik.org. 2011. 07.25 visited
|
15 |
Kye SH, Moon HK, Yum CA, Song TH, Lee SH. 1995. Standardization of the preparation methods of Korean foods(III)- For the focus on Pibimbab(mixed rice)-. Korean J Soc Food Sci 11:557-564
|
16 |
Kye SH. 1995. Hazard analysis and critical control points of one-dish meal prepared at Korean restaurants: Naeng-Myeun (cold noodles) and Pi-bimbab(mixed rice). Korean J Dietary Culture 10:167-174
|
17 |
Lee KR. 2009. A study on changes in the cooking process of red beans used to prepare Bab in cooking books written during last 100 years. Korean J Food & Nutr 22:678-686
|
18 |
Naver encyclopedia. 2011. http://100.naver.com. 2011.09.15 visited
|
19 |
Park MR, Kim YA, Yoon KS, Feng Liu F, Byun GI. 2009. A research on college students recognition and preference of Korean food in Shenyang regioin of China - Focused on Bibimbap-. The Korean Journal of Culinary Research 15: 169-180
|
20 |
Newstomato. CJ푸드빌 '비비고', 비빔밥으로 중국을 사로잡다! reported at 2011.4.25. http://news.etomato.com. 2011.07.24 visited
|
21 |
The National Institute of Korean Language. 2011. http://www. korean.go.kr/09_new/. 2011.07.25 visited
|
22 |
Yoon SS, Kim MK, Han KS. 1987. A report on Koren food items I - Bab, Jouk, Mieum, Tokkuk, Sujebi. Korean J Dietary Culture 2:93-102
|
23 |
방신영. 1917. 조선요리제법. 한국고문헌집성. 수학사. 서울, 1992
|
24 |
이석만. 1935. 신영양요리법. 한국고문헌집성(V). 수학사. 서울, 1992
|
25 |
방신영. 1957. 우리나라 음식 만드는 법. 한국고문헌집성. 수학사. 서울, 1992
|
26 |
빙허각 이씨. 1915. 부인필지. 한국고문헌집성. 수학사. 서울, 1992
|
27 |
이석만. 1934. 간편조선요리제법. 한국고문헌집성(V). 수학사. 서울, 1942, 1992
|
28 |
이용기. 1930. 조선무쌍신식요리제법. 한국고문헌집성(V). 수학사. 서울, 1732, 1992
|
29 |
저자미상. 1800년대 말. 시의전서. 한국고문헌집성(IV). 수학사. 서울, 1473, 1992
|
30 |
조자호. 1943. 조선요리법. 한국고문헌집성(VI). 수학사. 서울, 2288, 1992
|
31 |
한희순, 황혜성, 이혜경. 1957. 이조궁정요리통고. 한국고문헌집성. 수학사. 서울, 1992
|