Historical and biological aspects of bibimbap, a Korean ethnic food-Reference-Cited by-同舟云学术

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Historical and biological aspects of bibimbap, a Korean ethnic food

Published:2015-06 Issue:2 Volume:2 Page:74-83
ISSN:2352-6181
Container-title:Journal of Ethnic Foods
language:en
Short-container-title:Journal of Ethnic Foods

Author:

Chung Kyung Rhan,Yang Hye-Jeong,Jang Dai-Ja,Kwon Dae Young

Publisher

Springer Science and Business Media LLC

Subject

Anthropology,Food Science

Reference53 articles.

1. Gochujang (Korean red pepper paste): Korean ethnic sauce, its role and history;Kwon;J Ethn Foods,2015

2. Korean fermented soybean products: Jang;Shin;J Ethn Foods,2015

3. A bibliographical study on namul of Koryo and choson dynasty;Kang;Kor. J. Food Nutr,1993

4. Preferences of US consumers for setting quality factors of Bibimbap;Seo;Kor J Food Culture,2012

5. A study on the evolution and discourse of Bibimbap;Chu;Korea Society of Social History,2010

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