Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Kyung Rhan Chung"'
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-24 (2023)
Abstract The foods, diets, lifestyles, and cultures that can be encountered throughout the world are different depending on the environment of each region and each ethnic group. Ethnic food has been developed according to the constraints of the given
Externí odkaz:
https://doaj.org/article/56fc38936a0b4764bea4399534721b7e
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-1 (2023)
Externí odkaz:
https://doaj.org/article/bb3fd8084ad14549a5f1485437abaa3f
Publikováno v:
Journal of Ethnic Foods, Vol 6, Iss 1, Pp 1-17 (2019)
Abstract With several thousands of years of tradition, Chongkukjang is one of Korea’s most well-known fermented soybean foods. Chongkukjang has existed in Korea since the first century BC and throughout the Koryo dynasty and kingdom of Silla, while
Externí odkaz:
https://doaj.org/article/4ca346888fba47e4a3bec3cdabe892d5
Publikováno v:
Journal of Ethnic Foods, Vol 5, Iss 4, Pp 292-310 (2018)
This article is part of a series of research that aims to shed light on Korean cuisine, particularly the characteristics and cultural significance of royal cuisine from the Joseon Dynasty, which boasts close to 600 years of history. During the end of
Externí odkaz:
https://doaj.org/article/735d581240504d76bf4b6c4c597d5ad4
Publikováno v:
Journal of Ethnic Foods, Vol 4, Iss 4, Pp 242-253 (2017)
We believe that researching the cuisine consumed by the royal family, in particular the king, during the 500-year long Chosun Dynasty is an interesting and meaningful endeavor. This task is an important part of unraveling the cultural significance of
Externí odkaz:
https://doaj.org/article/77359a4a9a0a43109d1f4b8ca67e1e40
Publikováno v:
Journal of Ethnic Foods, Vol 4, Iss 3, Pp 154-162 (2017)
One of the most famous misconceptions about Korean food history is the claim that “Red peppers (chilies) were introduced to the country through the Japanese invasions of 1592–1599.” This misinformation distorts the history of Korean food and do
Externí odkaz:
https://doaj.org/article/23442c61f909458d833ec084b4a6f98c
Publikováno v:
Journal of Ethnic Foods, Vol 3, Iss 3, Pp 201-208 (2016)
Background: Gochujang is one of the most frequently consumed foods by Koreans and can be used as a seasoning in kuk, banchan, or also used as a condiment itself. In this paper, we discuss the historical, literary, and geographical aspects of Sunchang
Externí odkaz:
https://doaj.org/article/bdbdcbaf943f44a8b9d1b686e046f34d
Publikováno v:
Journal of Ethnic Foods, Vol 3, Iss 3, Pp 178-188 (2016)
Advances in transportation and communication have broken down critical barriers within the global economy, pushing us towards a more unified world. In keeping with this trend, processes of communication, transportation, and production are becoming in
Externí odkaz:
https://doaj.org/article/9ed8b37c4ed24b3b8676f21e851cb72b
Publikováno v:
Journal of Ethnic Foods, Vol 3, Iss 2, Pp 107-116 (2016)
Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬). The history was proved by research from historical literature and antique architecture. Jeotgal was dev
Externí odkaz:
https://doaj.org/article/e24e22c73d6f4ea6b3d4551fbd74a7bc
Publikováno v:
Journal of Ethnic Foods, Vol 3, Iss 1, Pp 42-50 (2016)
Background: In Korea, there are many traditional foods that have developed along with the country's rich history. In addition, various food cultures have developed through agricultural traditions, ritual ceremonies, and the sharing of affection. Pain
Externí odkaz:
https://doaj.org/article/78889671e97d4c4193739ad9db09b163