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Re-thinking of K-food: Emerging Role and Challenges


Guest Editors:
Young-Eun Lee: Wonkwang University, Korea
Jung Han Yoon Park: Hallym University, Korea
Juyeon Ko: Yonsei University, Korea
Jong-Hyun Park: Gachon University, Korea
Kun-Young Park: CHA University, Korea

Submission Status: Closed

This collection from Journal of Ethnic Foods will focus on significant values of Kimchi, Korea's unique fermented ethnic food and the cultural form of history and culture based on our journal’s philosophy: The uniqueness, variety and creativity of food traditions and cultures, as well as the complex interplay of societal and environmental factors can be fully understood by considering perspectives on ethnography, cultural anthropology, population health and well-being, biology, history, ecology and geography.

About the collection

Topics of Interest Include but are not limited to:

• Philosophical and Historical Recognition of K-foods
• Microorganisms and Fermentation Mechanism of Korean Traditional Fermented Foods
• Agricultural and Food cultural Background of K-foods
• Gastronomical Aspects of K-foods
• Literature Review of K-food

  2. Each ethnic group has developed a food culture that enjoys delicious food by consuming natural materials or agricultural products from their respective regions. Because soybeans originated in Korea and are abu...

    Authors: Soon-Hee Kim, Juyeon Ko and Dae Young Kwon
    Citation: Journal of Ethnic Foods 2023 10:33
    Content type: Review article Published on:

  6. Sikchi begins with mankind's efforts to maintain life while consuming natural food. The history of Korean food, a long experience of adapting to nature, can be found since prehistoric times. For example, Bangu...

    Authors: Byoung-Seob Ko
    Citation: Journal of Ethnic Foods 2023 10:8
    Content type: Original article Published on:

  7. Kimchi is a Korean traditional fermented food which is one of the most popular ethnic fermented foods in Korea and consumed daily. The purpose of this review was to systematically evaluate all prospective clin...

    Authors: Eunhye Song, Lin Ang, Hye Won Lee, Myung-Sunny Kim, You Jin Kim, Daija Jang and Myeong Soo Lee
    Citation: Journal of Ethnic Foods 2023 10:7
    Content type: Review article Published on:

Submission Guidelines

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This Collection welcomes submission of Research Articles, Data Notes, Case Reports, Study Protocols, and Database Articles. Before submitting your manuscript, please ensure you have read our submission guidelines . Articles for this Collection should be submitted via our submission system. During the submission process you will be asked whether you are submitting to a Collection, please select "Re-thinking of K-food: Emerging Role and Challenges" from the dropdown menu.

Articles will undergo the journal’s standard peer-review process and are subject to all of the journal’s standard policies, including those pertaining to Collections. Articles will be added to the Collection as they are published.

The Guest Editors have no competing interests with the submissions which they handle through the peer review process. The peer review of any submissions for which the Guest Editors have competing interests is handled by another Editorial Board Member who has no competing interests.