메뉴 건너뛰기




Volumn 2, Issue 2, 2015, Pages 74-83

Erratum: Corrigendum to “Historical and biological aspects of bibimbap, a Korean ethnic food” (Journal of Ethnic Foods (2015) 2(2) (74–83) (S2352618115000268) (10.1016/j.jef.2015.05.002));Historical and biological aspects of bibimbap, a Korean ethnic food

Author keywords

bibimbap; Jeonju bibimbap; koldongban; Korea bapsang; Yin Yang and the Five Elements Theory

Indexed keywords


EID: 84937517111     PISSN: None     EISSN: 23526181     Source Type: Journal    
DOI: 10.1016/j.jef.2015.10.001     Document Type: Erratum
Times cited : (21)

References (52)
  • 1
    • 84928549134 scopus 로고    scopus 로고
    • Gochujang (Korean red pepper paste): Korean ethnic sauce, its role and history
    • D.Y. Kwon, K.R. Chung, H.J. Yang, and D.J. Jang Gochujang (Korean red pepper paste): Korean ethnic sauce, its role and history J Ethn Foods 2 2015 29 35
    • (2015) J Ethn Foods , vol.2 , pp. 29-35
    • Kwon, D.Y.1    Chung, K.R.2    Yang, H.J.3    Jang, D.J.4
  • 2
    • 84928521526 scopus 로고    scopus 로고
    • Korean fermented soybean products: Jang
    • D.H. Shin, and D.Y. Jeong Korean fermented soybean products: Jang J Ethn Foods 2 2015 2 7
    • (2015) J Ethn Foods , vol.2 , pp. 2-7
    • Shin, D.H.1    Jeong, D.Y.2
  • 3
    • 84937514109 scopus 로고
    • A bibliographical study on namul of Koryo and choson dynasty
    • E.J. Kang A bibliographical study on namul of Koryo and choson dynasty Kor. J. Food Nutr 6 1993 9 24
    • (1993) Kor. J. Food Nutr , vol.6 , pp. 9-24
    • Kang, E.J.1
  • 4
    • 84937518311 scopus 로고    scopus 로고
    • Preferences of US consumers for setting quality factors of Bibimbap
    • S.H. Seo, E.M. Kim, C.K. Kwock, and S.H. Wie Preferences of US consumers for setting quality factors of Bibimbap Kor J Food Culture 27 2012 30 37
    • (2012) Kor J Food Culture , vol.27 , pp. 30-37
    • Seo, S.H.1    Kim, E.M.2    Kwock, C.K.3    Wie, S.H.4
  • 5
    • 84937522321 scopus 로고    scopus 로고
    • A study on the evolution and discourse of Bibimbap
    • Y.H. Chu A study on the evolution and discourse of Bibimbap Korea Society of Social History 87 2010 5 38
    • (2010) Korea Society of Social History , vol.87 , pp. 5-38
    • Chu, Y.H.1
  • 7
    • 84937535081 scopus 로고
    • Sewoonmunhwasa Seoul, Korea
    • S.B. Choi Lannokgi 1977 Sewoonmunhwasa Seoul, Korea 104 105
    • (1977) Lannokgi , pp. 104-105
    • Choi, S.B.1
  • 10
    • 84928532613 scopus 로고    scopus 로고
    • History of Korean gochu (Korean red pepper), gochujang and kimchi
    • D.Y. Kwon, D.J. Jang, H.J. Yang, and K.R. Chung History of Korean gochu (Korean red pepper), gochujang and kimchi J. Ethnic Food 1 2014 3 7
    • (2014) J. Ethnic Food , vol.1 , pp. 3-7
    • Kwon, D.Y.1    Jang, D.J.2    Yang, H.J.3    Chung, K.R.4
  • 11
    • 84937518591 scopus 로고
    • Study on history and quality evaluation of various hot peppers
    • M.H. Bae, and S.W. Lee Study on history and quality evaluation of various hot peppers J Kor Living Sci 1 1984 187 202
    • (1984) J Kor Living Sci , vol.1 , pp. 187-202
    • Bae, M.H.1    Lee, S.W.2
  • 12
    • 84937535083 scopus 로고    scopus 로고
    • Ojuyeonmun-jangjeonsanko: Sanjujami-pyunjeungsol
    • Lee KK. Ojuyeonmun-jangjeonsanko: Sanjujami-pyunjeungsol. Korea: early 19th Century.
    • Korea: Early 19th Century
    • Lee, K.K.1
  • 19
    • 84937535088 scopus 로고    scopus 로고
    • Even up until 1970 after the Republic of Korea was founded, Chinese characters were still the written language of the elite. People who used Hangul (Korean written language) were considered uneducated
    • Even up until 1970 after the Republic of Korea was founded, Chinese characters were still the written language of the elite. People who used Hangul (Korean written language) were considered uneducated.
  • 21
    • 84937535090 scopus 로고
    • Korea; late 18th century
    • Seo Wonghui-japji Korea; late 18th century 1790
    • (1790) Wonghui-japji
    • Seo1
  • 37
    • 84937535105 scopus 로고    scopus 로고
    • Vowel shortening: Bubuiumbap evolved into bibimbap when 'ui' became 'i' due to vowel shortening as single vowelization.
    • Vowel shortening: Bubuiumbap evolved into bibimbap when 'ui' became 'i' due to vowel shortening as single vowelization.
  • 38
    • 84937535106 scopus 로고    scopus 로고
    • Vowel retro assimilation phenomena.
    • Vowel retro assimilation phenomena.
  • 45
    • 84937535112 scopus 로고
    • Mulsan-byunjeunsol. Korea; 19th century
    • K.K. Lee Ojuyeonmun-jangjeonsanko Mulsan-byunjeunsol. Korea; 19th century 1810
    • (1810) Ojuyeonmun-jangjeonsanko
    • Lee, K.K.1
  • 49
    • 33751104711 scopus 로고    scopus 로고
    • Kinetics of free protein amino acids, free non-protein amino acids and trigonelline in soybean (Glycine max L.) and lupin (Lupinus angustifolis L.) sprouts
    • C. Martinez-Villaluenga, Y.H. Kuo, F. Lambein, J. Frias, and C. Vidal-Valverde Kinetics of free protein amino acids, free non-protein amino acids and trigonelline in soybean (Glycine max L.) and lupin (Lupinus angustifolis L.) sprouts Eur Food Res Technol 224 2006 177 186
    • (2006) Eur Food Res Technol , vol.224 , pp. 177-186
    • Martinez-Villaluenga, C.1    Kuo, Y.H.2    Lambein, F.3    Frias, J.4    Vidal-Valverde, C.5
  • 50
    • 28644445177 scopus 로고    scopus 로고
    • Analysis of phenolic compounds and isoflavones in soy bean seeds (Glycine max L. Merill) and sprouts grown under different conditions
    • E.H. Kim, S.H. Kim, J.I. Chung, H.Y. Chi, J.A. Kim, and I.M. Chung Analysis of phenolic compounds and isoflavones in soy bean seeds (Glycine max L. Merill) and sprouts grown under different conditions Eur Food Res Technol 222 2006 201 208
    • (2006) Eur Food Res Technol , vol.222 , pp. 201-208
    • Kim, E.H.1    Kim, S.H.2    Chung, J.I.3    Chi, H.Y.4    Kim, J.A.5    Chung, I.M.6
  • 51
    • 34347245715 scopus 로고    scopus 로고
    • A rainbow day of eating
    • J.L. Herring A rainbow day of eating Am J Health Edu 34 2003 243 245
    • (2003) Am J Health Edu , vol.34 , pp. 243-245
    • Herring, J.L.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.