1 |
Korea traditional cilture center. 2019. Korean Food Humanities Symposium. a collection. Korea Humanities Institute of Food. pp 35-419
|
2 |
Han KK et al.. 2020. Revisiting civilization. Nanam pub. pp 1-335
|
3 |
Ishige Naomichi. 2005. The study of fishing sauce and Sikhae. Shaksa. Korea. pp 1-380
|
4 |
Ishige Naomichi. 2017. To tell the culture of food Angraphics. Korea. pp 1-378
|
5 |
Joo YH. 1993. A Study on the Origin of Kimchi. Korean Life Science Research (HY Univ.). No. 1: 147-175
|
6 |
Joo YH. 1994b. Kimchi, Korean food. Gonggan Publishers. pp 1-260
|
7 |
Kim SBb. 1998b. A Hypothetical Study on whether 'Jeo' in 'Jeminyosul' is Kimchi (2). Food J. Korean Soc. Diet. Cult., 3(3):102-108
|
8 |
Lee SW. 1975b. Index of Kimchi in Korean Torture. Korean Life Science Research (HY Univ.). 5: 12-18
|
9 |
Chang CH. 1988. The Future Prospect of Traditional Korean Fermented. Food J. Korean Soc. Diet. Cult., v. 3 no. 4: 341-345
|
10 |
Chang CH. 1989a. A Study on Korean Traditional Fermented Food History Suhaksa. Korea. pp 1-452
|
11 |
Lee SW. 1975a. Studies on movements and interchanges of Kimchi in China, Korea and Japan. J. Korean. Soc. Food. Sci. Nutr., 4(1):71-95
|
12 |
Lee SW. 1988. The Historical Review of Traditional Korea Fermented Foods, Korean J. Dietary culture Vol. 3, No. 4: pp 331-336
|
13 |
Chen Shasha, Li Ziqi's new video reignites Chinese, S.Korean netizens' cultural spat over kimchi, www.globaltimes.cn, [accessed 2021.01.04.]
|
14 |
Yaeda Mathhiko, .Dr. Maeda's Tsukemono Column. https://www.yama-u.co.jp>column. [accessed 2021.01.14.]
|
15 |
Zhao Rongguang et al.. 2019. Encyclopedia of Chinese Food Zhejiang Gongshang University Press. China. pp 1-87
|
16 |
Kim SBa. 1998a. A Hypothetical Study on whether 'Jeo' in 'Jeminyosul' is Kimchi (1). Food J. Korean Soc. Diet. Cult., 3(2):101-109
|
17 |
Nam JH. 2010. Study on the communication model for cultural conflict settlement between Korea and China NRC (National research council for economics, humanities and social science). Korea. pp 1-159
|
18 |
Park CL. 2013b. Toongkimchi, the history of birth. Minsokwon. Korea. pp 1-140
|
19 |
Ma YJ. 2018. The history of northeast China and the response of the Korean academy. Master's thesis. Hankuk University of Foreign Studies. Korea. pp 4-26
|
20 |
Seo KD, https://www.instagram.com/seokyoungduk/?hl=ko,2021.03.15
|
21 |
WIKIM. 2014. The humanistic understanding of Kimchi WIKIM. Korea. pp 101-129, 247-283
|
22 |
Yoe HG. 2004. The propulsion of 'Dongbei (Northeast China) project' and the change of historical view of the Koguryo dynasty in China. The Assoc. for Korean Hist., Stud., 126, pp 277-315
|
23 |
Zhao Rongguang. 2013. Describe the history and cultural image of Chinese pickled vegetables. Kimchiology Serie, Kimchiology Series No. 2, pp 149-187
|
24 |
Park CL. 2013a. In the Joseon Dynasty, the birth of kimchi. Minsokwon. Korea. pp 1-360
|
25 |
Garbarino, Merwin S. 1994. Sociocultural theory in anthropology: a short history Iljogak. Korea. pp 1-181
|
26 |
Chang CH. 1989b. Korean Food Rental, Fermented Food Edition Hanrim press. Vol. 4: pp 1-661
|
27 |
Maeda Yasuhiko, 1987. New Ideas on Tsukemono (新つけもの考), Iwanami shoten, Japan, pp 15-238
|
28 |
Massimo Montanari. 2001. European food culture (Fame e l'abbondanza: storia dell'alimentazione in Europay). Saemulkyeol. Korea. pp 1-323
|
29 |
Onotera Shiro. 2020. Chinese Nationalism Sanzini. Busan Korea. pp 1-312
|
30 |
Park CL. 2019a. A Comprehensive Study on the Origin of Kimchi and the Process of Manufacturing Change. Food J. Korean Soc. Food Cult. 34(2):82-89
|
31 |
WIKIM. 2015. The humanistic of Kimchi WIKIM. Korea. pp 11-101, 203-285
|
32 |
Park CL. 2019b. A Study on Kimchi Making in Early Joseon Dynasty in 'JuchoChimjeobang'-Focusing on the Recordings and Value of First Salted Kimchi. Food J. Korean Soc. Food Cult., 34(2):82-89
|
33 |
Seo GS, 2004. China's Northeast Process and South Korea's countermeasures, 2004 Spring Conference Announcement Paper Collection, The Korean Society of Costume, Korea, pp 13-23
|
34 |
WIKIM (World Institute of Kimchi). 2013. Humanistic understanding of Kimchi and Kimjang culture Minsokwon. Korea. pp 41-89, 117-188
|
35 |
WIKIM. 2016. The humanistic of Kimchi WIKIM. Korea. pp 101-307
|
36 |
Yu MG. 1993. Cultural relativism and countercultural relativism. J. Cross-Cultural Stud. The Institute of Cross-Cultural Studies in SNU. The first issue (1): 31-56
|
37 |
Chang CH. 1970. History of the Manufacturing of Korean 'Kim chi' Korean Classics Studies (民族文化硏究) Vol. 6: 1-73
|
38 |
Zhao Rongguang. 2015. My experiential Chinese food research. Asia review (SNU). 5(1):3-39
DOI
|
39 |
Joo YH. 1994a. Cultural Anthropological Study of Kimchi. Master's thesis. Hanyang University. Korea. pp 8-35
|
40 |
Yoshida Shuji et al. 2009. The culture of food 1. Gwangmugak. Korea. pp 1-406
|