1 |
Ahn MS. 1999. A Study on the Changes in Physico-Chemical properties of vegetables by Korean traditional cooking methods. Korean J. Dietary culture, 14(2):177-188
|
2 |
Ahn MS. 2008. Culinary Science of Korean Food. Shinkwang publisher, Korea. pp 107-112
|
3 |
Bang SY. 1939 Chosunyorijebeob (朝鮮料理製法). Hanseong library, Korea. pp 1-496
|
4 |
Bingheogak Lee Clan. 1915 Booinpilji (夫人必知). In Lee Hyogee et al editors. 2010. Gyomoonsa, Korea. pp 1-32
|
5 |
Bok HJ, Ahn SC. 2007. An Analytical Study on an Old Cooking Book, Dyusikbang (Kyugonyoram of the Korea University) J. Korean Soc. Food Cult. 22(5): 556-574
|
6 |
Cho HJ. 1998. The traditional method for preparing Korean vegetable dishes-Especially about Namul. Seng Chae, SSam. Korean J. Soc. Food SCi. 14(4):339-347
|
7 |
Cho JH. 1940 Chosunyoribeob (朝鮮料理法). Kyungseonggajeongyousook, Korea, pp 1-291
|
8 |
Cho MS. Lee KR. 2011. A study on changes in the Cooking process of Gruel in Cook Books Written during last 100 years. Korean J. Food & Nutr., 24(4):589-601
DOI
|
9 |
Kim SH, Chung HK. 2007. Sugar Supply and Intake of Koreans. The Korean J. Nutrition, 40:22-28
|
10 |
Kim SB. 1995. Goongjoonuigweeumsikmoonhwa of the Chosun Dynasty. Soohaksa, Korea. pp 342-436
|
11 |
Kwon YS, Kim Y, Choe JS, Lee JY. 2014. A Study on the Recipe of Byung-Kwa-Ryu (Korean rice cake and cookie) in the Old Cookbooks of Jong-Ga (Head & Noble Family). Journal of the Korean Society of Dietary Culture, 29(1):61-83
DOI
|
12 |
Kwon SY. 2010. Dietary life in the 1910's in the Cheongju Area: Material use of Banchandeungsok Korean J. Food Culture, 25(4): 410-415
|
13 |
Lee EH. 2012. The changes of the sugar industry and consumer culture in modern Korea. Doctoral degree thesis. Yensei University, Korea. pp 24-25
|
14 |
Lee EH. 2013a. Sugar Trade between Korea and East Asian Countries during the late 19th and early 20th Centuries. J. of the Association for the Historical Studies on Korean National Movement, 75:5-42
|
15 |
Lee EH. 2013b. The Improvement of Dietary Life of the Upper Class in 1930s. History and reality, 88(1):271-302
|
16 |
Oh SD. 2011. A Literature Review on the Type of Joseon Dynasty Jwabans, Journal of the Korean Society of Dietary Culture, 26(3):239-248
|
17 |
Park GS, Lee SJ, Jeong ES. 2002. The Quality Characteristics of Beef Jerky According to the Kinds of Saccharides and the Concentrations of Green Tea Powder. J. Korean Soc. Food Sci. Nutr,. 31(2): 230-235
DOI
|
18 |
Park YJ, Woo YH. 2012. Content Analysis in the Field of Educational Technology in Korea: A Methodological Review. J. of Educational technology, 28(2):263-287
DOI
|
19 |
Sidney W. Mintz. 1998. Sweetness and power. Translated by Kim Moonho. Jiho. Korea. pp 41-65
|
20 |
Son JG. 1948. Woorieumsik. Samjoongdang. Korea, pp 1-203
|
21 |
Song TH, Woo IA, Sohn JW, Oh SI, Shin SM. 2011. Approachable Culinary Science. Kyomunsa, Korea. pp 72-98
|
22 |
Yang JH. 2016. Literature Review of Hwachae in Korean Cookbooks Published in 1400-1940s. Master's degree thesis. Myongji University. pp 27-28
|
23 |
Gyoungseong girls' normal school. 1936 Halpaengyoungoo (割烹硏究). Hanseong library, Korea, pp 1-496
|
24 |
Cho SH. 2001. Bibliographical study on the "Kwa-Pyun" Korean traditional sweets. Bucheon University Collection of dissertations, 22: 173-179
|
25 |
Chung HK, Yoon KS, Kim MH. 2015. Comparative Study of Cooking Methods in Suwoonjabbang vs Eumsikdimibang. J. Korean Soc. Food Cult.. 30(1): 41-53
DOI
|
26 |
Ghosh S, Sudha ML. 2012. A review on polyols: new frontiers for health-based bakery products. Int J. Food Sci. Nutr., 63: 372-379
DOI
|
27 |
Hong SP. 1940 Chosunyorihak (朝鮮料理學). Jogwangsa, Korea, pp 1-265
|
28 |
Hyeon YO. 2008. A Review on Marine Products Use of the Chosun Dynasty (1600s-1800s) Refer to the Documents: Based on Eumsikdimibang (飮食知味方), Jeungbosallimgyeongje (增補山林經濟), Gyuhapchongseo (閨閤叢書). Master's degree thesis. Kongji National University. pp 15-16
|
29 |
Jo HR, Surh JH. 2015. Physicochemical and Sensory Properties of Baekseolgi Prepared with Different Combinations of Xylitol and Sucralose J. Korean Soc. Food Sci. Nutr., 44(9):1339-1346
DOI
|
30 |
Joo YH. 2015. Imperialism and Colonialism in the Food Industry in East Asia-Kikkoman Style Soy Sauce, Ajinomoto and Instant Ramen. Asia Review, 5(1):71-96
DOI
|
31 |
Lee KR. Cho MS. 2009. Evaluation of the Meat and Poultry "Jorim" Model in Korean Modern Cookbooks. J. the Korean Society of Dietary Culture, 24(5):478-485
|
32 |
Lee IS, Choi JK. 2011. Physiochemical Properties of Fernbraken Jangajji during Korean Traditional Pickling Process. J. East Asian Soc. Dietary Life, 21(4): 545-552
|
33 |
Lee JG. 1939 Required reading for housewife (家庭主婦必讀). Gyoungseongmyoungjeobogeuphoi, Korea, pp 1-104
|
34 |
Lee JY. 2010. A historical study of sugar consumption and dental caries in Korea. J. of Korean Academy of Oral Health, 34(3):451-463
|
35 |
Lee SM. 1934 Ganpyounchosunyorijebeob (簡便朝鮮料理法). Sammoonhwa, Korea, pp 1-197
|
36 |
Korea Sugar Association 2007. http://www.sugar.or.kr. 2016. 11. 01
|
37 |
Yang JW. Kim YH. Park DJ. Lee NH. Kim YG. 2014. Literature Review on Berries and Their Cooking Methods in ancient (1400s-1800s) and Modern (1900s-1940s) Literature of Korea. J. of the Korean Society of Dietary Culture, 29(1): 26-43
DOI
|
38 |
Youngmoksangjeom. 1936. Chosun's cooking of the four seasons (四季朝鮮料理). Youngmoksangjeom, Korea, pp 1-97
|
39 |
Hansik archive 2013. http://archive.hansik.org. 2016.04.01
|
40 |
National Institute of Korean History all right Reserved. 2000. http://db.history.go.kr. 2017. 04. 17
|
41 |
Lee SW. 1999. The cooking cultural history of Korea. Gyomoonsa. Seoul. p. 127
|
42 |
Kim MH, Chung HK. 2011. A Study on the Gaesung's Food Culture of the Late 19th Century in the Novel Mimang. J. East Asian Soc. Dietary Life, 21(4):471-484
|
43 |
Kim MH. 2015. The birth of contemporary Korean Food. Culture and I, 101:41-44
|
44 |
Kim MH. 2016. Study on Modern Food Culture History through Records from Foreigners' Chosun Dynasty Travel in the Enlightenment Period. J. Korean Soc. Food Cult., 31(5):381-399
DOI
|
45 |
Lee SM. 1935 Ililhwalyongsinyoungyangyoribeob (日日活用新營養料理法). Singooseorim. Korea, pp 1-278
|
46 |
Lee SW. 1998. Hankooksikgyungdaejeon. Hyangmoonsa. Seoul. p 71
|
47 |
Lee YK. 1924 Chosunmoossangsinsikyorijebeob (朝鮮無雙新式料理製法). Youngchangseogwan. Korea, pp 1-293
|
48 |
Lim HS. 2002. A study on the traditional jangajji of Korea. J. Industrial technology research, 11:45-68
|
49 |
Milyang Son Clan. 1913 Banchandeungsok (飯饌繕冊). In Cheongjoobanchandeungsokbojonhoi editors, 2013. Cheongjoobanchandeungsokbojonhoi, Korea, pp 1-95
|
50 |
The National Institute of the Korean language. 2006. http://www.korean.go.kr. 2016. 11. 10
|