Bibliografías temáticas / Naengmyeon

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Literatura académica sobre el tema "Naengmyeon"

Autor: Grafiati
Publicado: 25 de julio de 2024
Última modificación: 31 de julio de 2025

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Artículos de revistas sobre el tema "Naengmyeon"

1

Oh, Jie-Seok. "Naengmyeon(冷麪), a Traditional Food Culture Created". Korean Society of Human and Nature 4, № 2 (2023): 185–207. http://dx.doi.org/10.54913/hn.2023.4.2.185.

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This study takes ‘The Invention of Tradition’ presented by Eric Hobsbawm as a topic and focuses on naengmyeon as a food culture in memory and a food culture that is being created and recreated from the transition to modern times to the present. The purpose is to examine its characteristics. Naengmyeon is especially closely related to social changes during the transition to modernity and the Japanese colonial period, and is an important keyword in understanding food literature or food culture of that era and the division era. Focusing on the movement of the discourse on Naengmyeon from ‘Pyongya
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2

Park, Jae-Hee, Bog-Mi Ryu, and Chang-Soon Kim. "Quality Characteristics of Naengmyeon Noodle Containing Citric Acid and Guar Gum." Korean Journal of Food & Cookery Science 32, no. 4 (2016): 426–32. http://dx.doi.org/10.9724/kfcs.2016.32.4.426.

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Byun, Hwa-Yeong. "Naengmyeon and Milmyeon, the Food of Cultural Variation and Diasporic Identity Formation." JOURNAL OF LOCALITOLOGY 33 (April 30, 2025): 81–119. https://doi.org/10.15299/tjl.2025.4.33.81.

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Kim, Ja Min, Min Seon Song, Kyung Soo Lee, and Kyung Young Yoon. "Development and Property Evaluation of Naengmyeon Broth with Tomatoes and Traditional Medicinal Herbs." Journal of the Korean Society of Food Science and Nutrition 47, no. 3 (2018): 320–27. http://dx.doi.org/10.3746/jkfn.2018.47.3.320.

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5

Ko, Jeongmin, Myung Hui Cho, Jaesung Shim, Choon Gil Kang, and Jae-Hee Hong. "Effect of vinegar on the perceived saltiness of naengmyeon and onmyeon soup systems." Food Science and Biotechnology 24, no. 5 (2015): 1695–701. http://dx.doi.org/10.1007/s10068-015-0220-y.

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6

Kim, Yang-Hee, Jung-Eun Park, and Myung-Sook Jang. "Effect of Prickly Castor-Oil Tree (Kalopanax pictus) Extract on Naengmyeon Broth during Storage." Journal of the Korean Society of Food Science and Nutrition 39, no. 1 (2010): 125–31. http://dx.doi.org/10.3746/jkfn.2010.39.1.125.

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7

Yang, Ji Sean. "Food from Gyobang-Banque, Yeongnam." Korean Society of Gyobang and Culture 3, no. 1 (2023): 33–60. http://dx.doi.org/10.58936/gcr.2023.6.3.1.33.

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Humans eat food every day to sustain life. In addition to these daily foods, there are foods that are eaten with special days. Among these special foods, there are cases where music, singing, and dancing are formal. Typically, there is a case of a lotus flower such as Jinyeon of the Joseon Dynasty. In the provinces, there was ‘Gyobang banque’, where the leader performed the song and dance of Gyobang in the government office and provided food. The purpose of this study is to examine the characteristics of Gyobang Yeonhyang foods in Jinju, Busan, and Goseong, which were also popular in Yeongnam.
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8

Ryu, Bog-Mi, and Chang-Soon Kim. "Contents of Resistant Starch and Cooking Characteristics of Frozen Naengmyeons (Extrusion Cooked Noodle) by Ratios of Ingredient and Storage Conditions." Korean Journal of Food & Cookery Science 33, no. 5 (2017): 551–57. http://dx.doi.org/10.9724/kfcs.2017.33.5.551.

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Libros sobre el tema "Naengmyeon"

1

Ho, Yong-man. Sikkaek 27: P'aldo naengmyon yohaeng ki. Kimyongsa., 2010.

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2

1971-, Ch'oe Hye-rim, ed. Naengmyŏn yŏlchŏn: Tambaekhago siwŏnhan Han'gugin ŭi soul p'udŭ. Inmul kwa Sasangsa, 2014.

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3

P'yŏngyang naengmyŏn. Kagyanal, 2018.

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4

P'yŏngyang naengmyŏn, mŏllisŏ wattago hamyŏn andoegatkuna: T'ongil ŭl kidae hage hanŭn Pukhan ŭmsik iyagi. P'oksŭ K'onŏ, 2019.

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5

Kim, Ok-kil. Yollin taemun kwa naengmyon han kurut. Ihwa Yoja Taehakkyo Chulpanbu, 1994.

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