The purpose of this study is to examine the changes in the Masan region’s restaurant industries from the late 1960s to theearly 1980s. Within this period, there were 1,597 numbers of restaurants found in ‘Masansanggongmyeonggam’. During thesame ...
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다국어 초록 (Multilingual Abstract)
The purpose of this study is to examine the changes in the Masan region’s restaurant industries from the late 1960s to theearly 1980s. Within this period, there were 1,597 numbers of restaurants found in ‘Masansanggongmyeonggam’. During thesame ...
The purpose of this study is to examine the changes in the Masan region’s restaurant industries from the late 1960s to theearly 1980s. Within this period, there were 1,597 numbers of restaurants found in ‘Masansanggongmyeonggam’. During thesame period, 313 restaurants appeared in the ‘Gyeongnamsinmun’ restaurant advertisements. The characteristics of therestaurant industry in Masan during this period are as follows. In Korean food, meat menus such as ‘Bulgogi’ becamepopular, and local foods such as ‘Masan Aguijjim’, ‘Kkosirak’, ‘Hoebaekban’, and ‘Jinjubibimbap’ were commercialized. Dueto the government's ‘Punshik Changny-ö’ policy, the flour food became popular and the number of Chinese restaurantsrapidly increased. New western foods were also introduced, such as hamburger and pizza. Grilled whole chicken at‘Yeongyangcenter’ became popular, and the emergence of ‘Food Department Store’. These new changes were introducedso quickly that there was almost no time difference with the metropolitan area, and it is thought that this is because the youngpeople who moved in as the Masan area was industrialized actively accepted the new changes.
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국내 갈락토스혈증 아동의 식생활 관리에 대한 주 보호자와 임상전문가의 인식 및 지원 요구도 조사
식물성 식품(plant-based foods)에 대한 채식주의자 및잡식주의자의 인식과 선택속성
물엉겅퀴 분말을 첨가한 머핀의 항산화 활성 및 품질특성
학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2026 | 평가예정 | 재인증평가 신청대상 (재인증) | |
2020-01-01 | 평가 | 등재학술지 유지 (재인증) | ![]() |
2017-01-01 | 평가 | 등재학술지 유지 (계속평가) | ![]() |
2014-12-16 | 학술지명변경 | 외국어명 : Journal of The Korean Society of Dietary Culture -> Journal of The Korean Society of Food Culture | ![]() |
2013-01-01 | 평가 | 등재 1차 FAIL (등재유지) | ![]() |
2010-01-01 | 평가 | 등재학술지 유지 (등재유지) | ![]() |
2008-01-01 | 평가 | 등재학술지 유지 (등재유지) | ![]() |
2005-01-01 | 평가 | 등재학술지 선정 (등재후보2차) | ![]() |
2004-01-01 | 평가 | 등재후보 1차 PASS (등재후보1차) | ![]() |
2003-01-01 | 평가 | 등재후보 1차 FAIL (등재후보1차) | ![]() |
2002-01-01 | 평가 | 등재후보학술지 유지 (등재후보1차) | ![]() |
2000-07-01 | 평가 | 등재후보학술지 선정 (신규평가) | ![]() |
학술지 인용정보
기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
---|---|---|---|
2016 | 0.8 | 0.8 | 0.87 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
0.87 | 0.89 | 1.461 | 0.11 |