1 |
Eumsikbo(飮食譜). 1700s. Korea
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2 |
Gyemiseo(癸未書). 1554. Korea
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3 |
Wonhaengeulmyojeongniuigwe(園幸乙卯整理儀軌). 1795. Korea
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4 |
Yeok-Jubangmun(歷酒方文). Middle of 1800s. Korea
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5 |
Yorok(要錄). 1680s. Korea
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6 |
Andong Jang(安東張氏). 1670s. Umsikdimibang(飮食知味方). Korea
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7 |
Cho SH, Chung RW, Choi YJ, Kim EM, Won SI, Cha GH, Kim HS, Lee HG. 2008. An Investigation "Kwa-Jung": Traditional Korean Confectionery Items, Found in Korean Literatures Prior to the 17th Century. Korean J. Food Cookery Sci. 24(3):321-324
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8 |
Han BR, Chung GJ, The Royal Food Research Society. 2018. Sura-Ilgi(水刺日記) Vol. 2. Institute of Korean Royal Cuisine Publishers, Seoul, Korea, pp 233
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9 |
Han BR, Jo JS. 2005. Effect of Pulsatilla Korean on the Quality Characteristics of Oiji(Korean Pickled Cucumbers). J. East Asian Soc. Dietary Life. 15(3):323-333
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10 |
Han BR. 2003. Sangayorok : Analysis of author and published dates. Korean J. Agricul. History Associ.. 2(1):13-29
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11 |
Kim Y. 1540s. Suunjapbang(需雲雜方). Korea
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12 |
Jeon SU. 1450s. Sangayorok(山家要錄). Korea
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13 |
Kim GY, Lee CJ. 2008. A Study on the Cooking Science of Guk (Korean Soup) from Old Cookbooks from the Joseon Dynasty(15-19C) J. East Asian Soc. Dietary Life. 18(5):711-724
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14 |
Kim GY, Lee SW. 1988. Analytical Study on the Cooking in Eumsikbo. Korean J. Food Culture, 3(2):135-142
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15 |
Lee SW. 1997. Korean Food and Culture History. Gyomoon Publishers, Paju, Korea, pp 146
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16 |
Park CY, Kwon. 2017. A Study on the Kimchi Recipe in the Early Joseon Dynasty throughJuchochimjeobang. J Korean Soc. Food Cult. 32(5):333-360
DOI
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17 |
Park RD.(2015). Korean Treditional Liquor Recipe(한국의 전통주 주방문). Barum, Seoul, Korea
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18 |
Yeonan Lee. End of 1800s. Jusiksiui(酒食是儀). Korea
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