The Hybridity of Korean-Chinese Foods in South Korea: A Puzzling Reception of “Korean” and “Chinese” Foods
Year: 2024
Type: article
Source: Journal of Social Science
Authors: Meiling Jin, Jaeyoun Won
Language: English
Topic: Culinary Culture and Tourism
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W4406748035