1 |
Yahowayjen; Kim NL. Translation. 2006. A Banquet of Food. Sanjini. pp 115-120, pp 226-245
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2 |
Kanzaki Noridake, Kim SH. Translation. 2001. According to Japanese Japan Culture. Young people company. pp 15-45
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3 |
Kim DY, Oh HK. 2005. A Comparison of Traditional Living Space Based on Family System in Korea, China and Japan. Korean J. Domestic Control, 23(3):169-183
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4 |
Moon CH. Hong JS. 2007. Table Coordinate. Soohaksa. pp 20-42
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5 |
Korea Ceramics. 1996. Hongik University Ceramic Institute. pp 5-59
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6 |
Han BR, Cho HJ, Yun SJ, Yun SK, Ju YH, Lee HJ, Yun DI. 2002. Korea Food comprehensive. Hanlim. pp 394-458
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7 |
www.museum.go.kr
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8 |
http://www.wocef.com
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9 |
Hwang JR, Yu SU. 1994. History of World Ceramics. Korea Color Culture Co. pp 37-107, pp 302-362
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10 |
World Ceramic Heritages The East. 2001. World Ceramic Exposition Korea. pp 234-270
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11 |
Hwang JH, You TY, Na YA. 2002. Food Coordinator. Hyoil. pp 41-44
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12 |
Kim MR. 1998a. Living Ceramic Industrial Arts Design. Sejinsa. pp 288-304
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13 |
Lee UJ. 2003. Comparison of Repast Tool Culture from Food Space of Korea. China. Japan. Korean J. Food Culture, 18(3):279-291
과학기술학회마을
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14 |
Choi HS. 2002. Kimchi Culture & Dietary Life in Korea. Hyoil pp 13-41
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15 |
Kim YJ. 1996. Research of the Chosun Ceramic History. Hankook. p 88
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16 |
Hong CH. 2002. Japanese Food. Daewhangsa. pp 16-17
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17 |
http://www.hjmuseum.or.kr
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18 |
Kim JG. 2000. Charming of Europe Ceramic. Hangil. pp 62-85
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19 |
Oh HS. 2002. Japanese Food. BackSan. pp 55-61, pp 74-81
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20 |
Choi SS, Choi KS, Yu EK. 2002. Chinese Food. Hyoil. pp 8-10
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21 |
Jang J, Park HS, Translation. 2002. Dining Table of Kongja. Root and Leaf. pp 45-61, pp 173-188
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22 |
Kim JY. Ryu MH. 2003. The Historical Study of Chinese Food culture. Korean Journal of Culinary Research, 9(4):221-237
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23 |
Kang JH, Ahn B, Hong JS. 2006. Beauty of our Tableware. Kyomunsa. pp 12-40
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24 |
Gu NS, Guen SJ, Lee KE, Lee SY. 2001. Foods & Culture in the World. Kyomunsa. pp 37-62
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25 |
Ju YH. 2000. Food Warfare Culture Warfare. Sagyejeol. pp 75-265
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26 |
Ko KS. 2003. China Which is put in Chinese Food, Every day the Economic. Newspaper Publishing Company. pp 19-61
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27 |
Kim SB. 2006. Food Culture of the Chosun. Garam. p 62
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28 |
http://gongju.museum.go.kr
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29 |
Kim JK. 1998b. Attack Fork Culture Manual Chopsticks Culture. Jajaknamu
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