1 |
Cha GH (2012): Food culture of late Chosun dynasty in Jusiksiui (酒食是儀). Korean J Food Culture 27(6):553-587
DOI
ScienceOn
|
2 |
Cho WK (2011): Spicy taste of Korean traditional food. Korean J Food Culture 26(4):374-382
|
3 |
Gyeonggido Rural Development Administration (1991): Local cooking of Gyeonggi province. pp.26
|
4 |
Jeongbuin Andong Jangssi (2007): Eumshik Dimibang. Yeongyanggun, Gyeongsangbukdo. pp.150-161
|
5 |
Kim SW, Cha GH (2015): Study on dietary usage and prohibition on beef in Joseon dynasty. Korean J Food Culture 30(1):64-76
DOI
|
6 |
Kim ES, Jung BM, Chun HJ (2001): The survey of meal habits for the urban salaried workers. Korean J Soc Food Cook Sci 17(2):91-104
|
7 |
Kim SY, Lee MW, Lee HJ (2006): Analysis of menu patterns of Bibimbab meals in the school lunch program in Busan and Gyeongnam province. Korean J Food Culture 21(5): 491-499
|
8 |
Kim SY, Choi SH, Shin YS (2007): Analysis of menu patterns of noodle meals in the school foodservices in Busan and Gyeongnam province. Korean J Community Nutr 2(1):106-113
|
9 |
Kim EM, Seo SH, Kwon KH, Lee MA, Hong SP, Lee EJ (2010a): Dining-out tendencies of foreign residents for meat dishes in Korea. Korean J Food Culture 25(5):568-577
|
10 |
Kim EM, Seo SH, Lee MA, Kwon KH, Jun GH (2010b): Preferences and consumption patterns of general consumers of meat dishes. Korean J Food Culture 25(3):251-261
|
11 |
Kim SS (2012): Food ethics approach to Korean new food words of years 1994-2005. Korean J Food Culture 27(5): 445-458
DOI
|
12 |
Kim EM, Seo SH, Kwock CK, Lee EJ, Wie SH (2013): Establishment of the standard recipe according to preference of Korean, residents foreibner in Korea and American. Korean J Food Cook Sci 29(5):463-468
DOI
|
13 |
Lee DY, Lee EJ, Kim TH (2013): Study on the semiotic characteristics for Korean J Food Culture 28(2): 135-144
DOI
ScienceOn
|
14 |
Lee KJ, Cho MS (2009): Evaluation of the meat and poultry 'Jorim' model in Korean modern cookbooks. Korean J Food Culture 24(5):478-485
|
15 |
Lee KJ, Cho MS (2010): The change of the concept and meaning of Bulgogi in cookery book & dictionary. Korean J Food Culture 25(5):508-515
|
16 |
Lee KJ, Cho MS (2012): Transition of Korean meat consumption and consumption trends after modern times -Focused on beef and pork-. Korean J Food Culture 27(5): 422-433
DOI
|
17 |
Lee SU (1990): Cooking and cultural history of Korea. Kyomunsa. Seoul. pp.109-113
|
18 |
Moskowitz HR (2000): Integrating consumers, developers, designers, and researchers into the development and optimization of meals. In: Meiselman HL, ed. Dimensions of the meal: the science, culture, business, and art of eating. Aspen Publishers, Inc. Gaithersburg, Maryland. pp.245-269
|
19 |
Raulio S, Roos E, Ovaskainen ML, Prattala R (2009): Food use and nutrient intake at worksite canteen or in packed lunches at work among Finnish employees. J Foodserv 20:330-341
DOI
|
20 |
Raulio S, Roos E, Prattala R (2012): Sociodemographic and work-related variation in employees' lunch eating patterns. Int J Workplace Health Manag 5(3):168-180
DOI
|
21 |
Reserch Laboratory of Art and Folk (1984): Comprehensive report of Korean folk. Vol. 15. Local cooking, National Reserch Institutes of Cultural Heritage. Seoul. pp.302-303
|
22 |
Rho SY (2009): A case study on application of the menu engineering technique in government offices contract foodservice. Korean J Nutr 42(1):78-96
|
23 |
Symonds CR, Martins AC, Hartwell HJ (2013): Foodscapes and wellbeing in the workplace: a university setting. Nutr Food Sci 43(4):356-364
DOI
|
24 |
The Korean Nutrition Society (2010): Dietary reference intakes for Koreans. The Korean Nutrition Society. Seoul. pp.541-542
|