1 |
Eumsigbangmun (飮食方文) the mid 1800s
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2 |
Kunhakhoedeung (群學會騰) the mid 1800s
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3 |
Kyugonyoram (閨要覽). 1896. In: Rural Development Administration editor. 2010. Rural Development Administration, Kyeonggi-do, Korea
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4 |
Seungjeongwon Ilgi (承政院日記)1-20. In: Institute for the Translation of Korean Classics. editor. 2006. Korea Classics Database
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5 |
Sieuijunseo (是議全書). End of 1800's. In: Lee HJ editor. 2004. Shinkwang Publishers, Seoul, Korea
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6 |
Sunchomujajinjaguigwe (純祖戊子進爵儀軌)1828. In: Lee YK editor. 2006. Bogosa, Seoul, Korea
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7 |
Yoon's Umsikbup (尹氏飮食法)1854
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8 |
Bang SY. 1917. Josun yorijebup (朝鮮料理製法) In: Lee SW editor. Hankook Gomunhunjipsung (韓國古文獻集成). 1992. Suhaksa, Seoul, Korea
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9 |
Bang SY. 1957. Woorinara umsikmandenenbup. Jangchung Co., Seoul, Korea
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10 |
Chang CH. 2008, Study on the history of Korean traditional Jokwaryu (韓國 傳來 造菓類 製造史 硏究). Soohaksa, Seoul, Korea
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11 |
Choi SA, Jung LN. 2011. The culinary review of sujeonggwa. Abstracts of international symposium and annual meeting. Korean society of Food and Science and Nutrition, Seoul, Korea. pp 436
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12 |
Choi YN. 1925. Haedongjukji (海東竹枝). Janghaksa, Seoul
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13 |
Choi YN. 1925. Joseondaesesigi 1-4. Haedongjukji (海東竹枝). In: The national folk museum of Korea editor. 2003-2007. The national folk museum of Korea, Seoul, Korea, pp 295
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14 |
Han HS, Hwang HS, Lee HK. 1957. Leejokungjungyoritongko (李朝宮廷 料理通攷). Hakchongsa, Seoul, Korea
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15 |
Hong SM. 1849. Donggooksesigi (東國歲時記). In: Lee SH editor. 1982. Daeyang Books, Seoul, Korea
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16 |
Hwang HS, 1976. Hankook yoribaekkwasajun (韓國料理百科事典). Samjungdang, Seoul, Korea
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17 |
Jo JH. 1943. Josun Yoribup (朝鮮料理法) In: Lee SW editor. Hankook Gomunhunjipsung (韓國古文獻集成). 1992. Suhaksa, Seoul, Korea
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18 |
Kang IH. 1987. Hankook's Mat. Daehangyogwaseo Co. Ltd., Seoul, Korea
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19 |
Kim HJ. 2005, The survey of beverage preference and sales trends. Master's degree thesis, Sukmyung University, Seoul, Korea
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20 |
Kim NM, Kim DH. 2000. Quality Change of Cinnamon Extract Prepared with Various Drying Methods. Korean J. Food & Nutr., 13(2):152-157
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21 |
Kim SB. 2004, The reality of Royal Banquet Dishes of Joseon Dynasty (朝鮮王朝 宮中宴會食 儀軌飮食의 實際), Suhak Co. Ltd., Seoul, Korea, p 306
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22 |
Lee HJ. 2005. The taste and Mut of Korean foods. Shinkwang Publishers, Seoul, Korea
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23 |
Lee JG, Jang HJ, Kwag JJ, Lee DW. 2000. Comparison of the Volatile Components of Korean Ginger (Zingiber officinal Roscoe) by Different Extraction Methods. Korean J. Food & Nutr., 13(1):66-70
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24 |
Lee SW. 1984. The history of Korean food and society (韓國食品社會史) Kyomunsa, Seoul, Korea
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25 |
Seo JH, Sung TH, Kim MR. 2002. Quality Characteristics of Sujongkwa. J. East Asian Soc. Dietary Life. 12(5):370-378
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26 |
Lee YJ, Byun GI. 2006. A Study on the Preference and Intake Frequency of Korean Traditional Beverages. Korean J. Food Culture, 21(1):8-16
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27 |
Lee YK. 1930. Josunmussangsinsikyorijebup (朝鮮無雙新式料理製法)In: Lee SW editor. Hankook Gomunhunjipsung (韓國古文獻集成). 1992. Suhaksa, Seoul, Korea
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28 |
Pinghugak Lee (憑虛閣 李氏). 1809. Kyuhapchongseo (閨閤叢書)In: Jung YW editor. 1987. Bojinjea Co., Kyongggido, Korea
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29 |
Seo YK. 1827. Iimwonsibyukji (林園十六志) Jungjoji(鼎俎 志). In: Lee HJ, Cho SH, Jung RW, Cha GH. editor. 2007. Gyomunsa, Paju
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30 |
Yoo JL. 1766. Jeungbosanlimgyeongje (增補山林經濟). In: Lee KJ editor. 2003. Shinkwang Publishers, Seoul, Korea
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31 |
http://sillok.history.go.kr
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32 |
http://www.itkc.or.kr
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