Vol.50. No.1 ( Spring, 2010 )

(pp.5~11) [On this topic] Food and Food Consumption as Cultural Practices: Lifestyle Changes in Contemporary Korea? , Okpyo MOON

(pp.11~35) Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life , Kwang Ok KIM

(pp.36~59) Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea , Okpyo MOON

(pp.60~84) Noodle Odyssey: East Asia and Beyond , HAN Kyung-Koo

(pp.85~109) Well-Being Discourse and Chinese Food in Korean Society , Young-Kyun YANG

(pp.110~132) Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea , Sangmee BAK

(pp.133~159) Historiography and the Remaking of North Koreas Ideology in the Age of Globalization: Interpreting the Revised Edition of R , Youngsoo YOOK

(pp.160~177) The 1927 Emetine Injection Incident in Colonial Korea and the Intervention , PARK Yunjae

(pp.178~208) The Emergence of the Modern Concept of Munye in Korea , Chiyoung KIM

(pp.209~214) Spirit and Ritual: The Religious World of Confucianism , KIM Hyoung-chan