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.