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2015, Vol.5, No.1

My Experiences in Studying Chinese Food Science: Basic Theories and Diverse Realities
趙榮光 | 2015, 5(1) | pp.3~39 | number of Cited : 3
Acculturation in the Formation of Western-Japanese Fusion Cuisine in Modern Japan
Lee, See-jae | 2015, 5(1) | pp.41~69 | number of Cited : 4
Imperialism and Colonialism in the Food Industry in East Asia: Kikkoman Style Soy Sauce, Ajinomoto and Instant Ramen
JOO YOUNG HA | 2015, 5(1) | pp.71~96 | number of Cited : 8
The Meaning and Symbolism of Korean Food Culture
HaeKyung Chung | 2015, 5(1) | pp.97~121 | number of Cited : 46
The Making of Taiwanese Cuisine since 1980s: The Rise of Minnan and Hakka Ethnic Food
Hsin-Huang Michael Hsiao , 메이창 , 메이 후이첸 | 2015, 5(1) | pp.123~138 | number of Cited : 2
Sour, Spicy and Raw: A Historical Review of Dai Food Transformation in Yunnan
Jiansheng Huang | 2015, 5(1) | pp.139~164 | number of Cited : 1
Food and Gender in Pacific-Asia: A Case Study on Earthen Ovens
Toshimitsu Kawai | 2015, 5(1) | pp.165~191 | number of Cited : 0
Cold War and Soviet Army Monuments in China and North Korea
Jung, Keunsik | 2015, 5(1) | pp.195~230 | number of Cited : 1
The Cold War and the Social and Economic History of the Twentieth Century
Wilfried Loth | 2015, 5(1) | pp.231~242 | number of Cited : 0
Communism as an “Asian” Threat in the Cold War Anti Communism of the Early Federal Republic of Germany
Axel Schildt | 2015, 5(1) | pp.243~258 | number of Cited : 1
The Civil Wars of Partitioned States: Cold War Histories of Decolonization and Conflict
Steven Hugh Lee | 2015, 5(1) | pp.259~279 | number of Cited : 1