1 |
Kim JS. 2012. Changes in Joseon's Chinese envoy banquet rite. Onjinonchong, 38(0):70-118
|
2 |
Kim MH. 2013. A study on the 16th century food culture of Chosun dynasty nbility in "Miam's Diary". J. Korean Soc. of Diet. Cult, 28(5):425-437.
DOI
|
3 |
Kim MH. 2019. Study on the consumption status of beans and the soybean food culture in the mid-Joseon period according to Shamirok. J. Korean Soc. Food Cult., 34(3):241-254.
DOI
|
4 |
Kim MH. 2020. Study on the 16th century noble lineage's rites and seasonal food recorded in the Shaemirook. J. Korean Soc. Food Cult., 35(1):14-27
DOI
|
5 |
Kim SJ. 2007. The living culture of the Yangban in view of Shoaemirok. The stud. of Oriental Chinese literature, 24(1):177-206
|
6 |
Lee CJ. Kim GY, Park HW, Bae BS. 1997. Korean rite of passage food. Daewonsah, Seoul, pp 1-126
|
7 |
Lee G. 2001. Research on traditional ceremonial foods of seoul - based on weddings and ancestral memorial services of Heungwangun's family. J. Korean Folk Stud., 9(0):7-32
|
8 |
Lee HJ. 2015. Sumptuous moods and social distinguishing in the 16th century-centering on the rites of passage appearing in Mukjae Diary. Stud. humanities, 27(0):93-119
|
9 |
Lee HM. 2012. Rites and rituals performed on 60th birthday and at the time of death. Res. life, 23(0):71-97
|
10 |
Lee JS. 2003. Monetary circulations of Choson between the mid-sixteenth and the early eighteenth centuries investigated by everyday journals and records of land trades. Hist. Joseon dynasty, 32(1):95-148
|
11 |
Lee SI. 2006. Joojagaryeh & mid-period Chosun's ceremonial culture. Jungshinmoonhwayeongu, 29(2):35-65
|
12 |
Lee SW. 1997. History of Korean food culture. Kyomoonsa, Korea, pp 136-138
|
13 |
Cha GH. 2007. The consumption patterns of animal foods in the sixteenth century as observed through Shamirok. Korean Soc. of Food & Cook. Sci., 23(5):703-719
|
14 |
Chang AS. 1982. Passing ceremony victuals on the Cheju-Island. The Korean Folklore, 15(1):163-176
|
15 |
Cho HJ, Yoon SJ. 2002. Korean rite of passage food & our food. Hanlimchulpansah, Seoul, pp 48-50
|
16 |
Choi BY. 2002. Seoul noble family's rite of passage ceremony in the late Choseon Era. The stu. of confucianism, 16(0):107-127
|
17 |
Choi BY. 2019. A study on ritual and food of wife's death through Seongjaejib. J. Tea Cult. & Ind. Stud., 45(0):131-172
|
18 |
Choi KH. 2016. The philosophical contemplation about ancestral rite. Doctoral's degree thesis, Sungkyunkwan University, Seoul, pp 78-80
|
19 |
Chung HK, Lee JH. 1996. Traditional food culture in seoul. Seoulhakyeongusoh, Seoul, p 40
|
20 |
Chung HK, Woo NRA, Kim MH. 2010. Cultural characteristics of Korean food in the novel Hon-bool - Focused on 'rites of passage' foods. J. Korean Soc. Food Cult., 25(4):416-427
|
21 |
Chung HK. 2009. Chunnyeonhanshikmoonrock. Sangakuwenamu, Korea, pp 52-55
|
22 |
Chung HK. 2010. Eaten at key points of life, Korean rite of passage food. Hanmathanearl, 3(3):324-331
|
23 |
Chung SM. 2003. A study on Shwaemirok. Doctoral degree thesis, Wonkwang University, Korea, pp 3-10
|
24 |
Doh MJ. 2005. The structure and significance of confucian ancestor-memorial ceremonies. Res. of East. philosophy, 42(0):226-255
|
25 |
Hwang HS, Han BL, Seo HK. 1997. Hankookumshikdaegwan. Hankookmoonhwabohojaedan, Seoul, pp 118-120
|
26 |
Jeon Soon Uwee (全循義). Sangayorok (山家要錄). In: Rural Development Administration editor. 2004. Korea. pp 104-125
|
27 |
Joo YH. 2006. Food war culture war. Four seasons, Korea, p 18
|
28 |
Joo YH. 2017. The festival and celebration food of Chungcheong-Do Deoksan's household of the gentry in 1609-1623: Focusing on Jo Geuksun's Injaeillok. Jangseogac, 28(1):90-129
|
29 |
Jung SC. 2017. Case study research in international and comparative politics studies. Discurse 201, 20(1):39-67
DOI
|
30 |
Kang HM, Shin SS, Kim HW, Ma YC, Han SJ. 2018. A study on the types and changes of the king's amusement activities through Annals of the Joseon dynasty (朝鮮王朝實錄). J. Korean Inst. of Traditional Landscape Architecture, 36(4):39-49
DOI
|
31 |
Kang IH. 1996. Korean rite of passage food. J. Korean Soc. of Diet. Cult., 11(4):541-545
|
32 |
Lee YS. 2019. Breeding and utilization of falcons and hawks in the early Chosun dynasty. Master's degree thesis, Korea National University of Education. Chung-Buk, pp 3-89
|
33 |
Oh Hee Moon (吳希文). 1601. Shaemirok (尾錄)1, 2 In: Lee Min Soo editor. 2014. Olje. Seoul, pp 12-657
|
34 |
Poldner E, Simons PRJ, Wijngaards G, Vande Schaaf MF. 2012. Quantitative content analysis procedures to analyse students' reflective essays: a methodological review of psychometric and edumetric aspects. Educational Res. Rev., 7(1):19-37
DOI
|
35 |
Shin BJ. 2010. A repository of life history in the mid-Jeseon period Swaemirok (尾錄). Seonbi Cult., 17(0):8-14
|
36 |
Shin BJ. 2012. A study of Oh Hui-mun's personal journal Swaemirok-with a focus on his life as a refugee. Joseonsidaisahakbo, 60(1):37-70
|
37 |
Shin SM, Sohn JW. 2008. A study on the traditional Korean rites foods for the construction of a traditional Korean food data integration system. J. Korean Food & Nutr., 21(3):344-354
|
38 |
Sim IJ. 2019. A contextual approach on the Suryukjae ritual food in the early Joseon dynasty. J. Korean Folk Stud., 44(0):99-131
|
39 |
Wee ES. 2018. Study on development of vegetable production during mid, late Goryeo. Collection on Race & Cult., 69(0):449-589
|
40 |
Yoon SJ. 2002. Korean wedding food. Jigumoonhwasah, Seoul, pp 42-45
|
41 |
Yoon SS. 1988. Korean food-history and cooking recipe. Suhacsa, Seoul, p 4
|