Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Chang Hyeon Lee"'
Autor:
Chang Hyeon Lee, Young Ju Ko
Publikováno v:
Journal of Ethnic Foods, Vol 8, Iss 1, Pp 1-12 (2021)
Abstract This study proposes a way of reconsidering how to explain kimchi, which is quite diverse even though it is often referred to as if it expresses a single, universal dish, to non-Koreans, particularly given the worldwide rise in its popularity
Externí odkaz:
https://doaj.org/article/4a1846464c0a456ab6f77e454497c14d
Publikováno v:
Journal of Ethnic Foods, Vol 5, Iss 4, Pp 254-266 (2018)
Background: South Korea, home of the soybean, features diverse traditional fermented soy products. Jipjang (汁醬) is made by mixing autumn vegetables in meju powder prepared by boiling and fermenting soybeans and wheat with saccharified water. Jipj
Externí odkaz:
https://doaj.org/article/79577475495c4b9098b77ae097632bbe
Publikováno v:
Journal of Ethnic Foods, Vol 5, Iss 3, Pp 194-201 (2018)
Background: Jongka (宗家, a traditional Korean family) is a traditional Korean familial system that has existed since the mid-Chosun period (1392–1910). The present study explores the etymology and historical value of a representative ancestral r
Externí odkaz:
https://doaj.org/article/4acad324c99241daa40972ee57d8b226
Publikováno v:
Journal of Ethnic Foods, Vol 5, Iss 2, Pp 121-132 (2018)
Background: In the agrarian society of historical Korea, jesa (祭祀, traditional rite from ancestors), rituals practiced for praying to the gods for a rich harvest, was one of the most important rites. Since its founding, Chosun adopted Korean Conf
Externí odkaz:
https://doaj.org/article/10511cc3f697417f80c853a422369498
Autor:
Chang Hyeon Lee, Young Kim
Publikováno v:
Journal of Ethnic Foods, Vol 5, Iss 1, Pp 40-53 (2018)
Background: Jongka food is the implementation of banka food in jongka, where in banka food stems from royal cuisine that has been passed on to yangban (nobleman) family. Jongka food is historically passed down, and connects different time periods bet
Externí odkaz:
https://doaj.org/article/8959d2e9ed83476e94f2ca30a5db59be
Publikováno v:
Korean Journal of Otorhinolaryngology-Head and Neck Surgery.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fe5b45535e0cced4e1a3e57dcfe259a
https://doi.org/10.3342/kjorl-hns.2022.01053
https://doi.org/10.3342/kjorl-hns.2022.01053
Autor:
Keono Kim, Yurim Oh, Chang-Hyeon Lee, Woo-Seok Choi, Sunhyun Park, Jong-Chan Kim, Kilbo Shim, Yoon Jeong Lee, Jeehye Sung
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:187-194
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7a67c9e36696d75c4137801c87a47eb
https://doi.org/10.3746/jkfn.2022.51.2.187
https://doi.org/10.3746/jkfn.2022.51.2.187
Autor:
Chang Hyeon Lee, Byung-Yoon Park
Publikováno v:
American Journal of Physics. 91:440
We develop a simple model to investigate the orientation-dependence of the drag force acting on a magnet falling inside a vertical conducting pipe. We approximate the magnet by a point magnet and the pipe by a two-dimensional cylindrical surface. Ind
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::618d66f7cbaf508c228a4d2c5f419e0b
https://doi.org/10.1119/5.0062860
https://doi.org/10.1119/5.0062860
Publikováno v:
The Korean Society of Culture and Convergence. 43:427-443
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3839fe555fdfd5822b4f3664d3811fa2
https://doi.org/10.33645/cnc.2021.05.43.5.427
https://doi.org/10.33645/cnc.2021.05.43.5.427
Autor:
Chang-Hyeon Lee1, Yei-Jin Kang2, You-Young Jo3, HaeYong Kweon3, Seong-Gon Kim2 kimsg@gwnu.ac.kr
Publikováno v:
International Journal of Industrial Entomology & Biomaterials. Sep2019, Vol. 39 Issue 1, p9-13. 5p.