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    1. Evaluating factors influencing customers’ intention to eat Korean cuisine “Samgyeopsal” (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3dbtMwFLbWccMNYoBYoRSDkICLtmn-nKBpUlu1Whmw0o5pcBM5jtNWapNC1gvu-hpI8Ay8U5-EcxynWtAuEDeuap9E_jl_do6_Q8gLw419xw993OSwhh0yCxO5Rw03DmPh2Q4YdfVF13v72fw49ga9PeIWd2FU0L4I581ksWwm85mKrVwtRauIE2uN3veAjXzP9tutCqnADqbYo-f6FyTYdfUlOYu1W3pNmqs0kU2wpq7BMPMeZmdxXIQauWaPFGz_TjnvrxZpdpPn-XcA5TWLNLhL7mhXknbyLh-QPZncIwdaWDP6SiNKv75Pfvc1pncypTrBDp3r7CRYJ9bgAuIB9nbzgyKAhAqBpFcpBU1Nj2bHpyn4lgnQzTFM_qg1O6bbzc8JX06_y3SV8cV28wsepOBN0vyIZoXh9G9oh-YAtQjuQeXXHFecqvQ7FNxlGC4V6L_PYzDPtAA4f0A-DfrnvZOGztTQELB_uQJRk6HrmdJ0Im5wI-LCim2Du6AdYmFyEcmQRWAsQSszO5IG4y5aTy5NK4p9m1mHhHIO7wC-5tLgti-sEEwrKhybRV4ctcMqaRQLFaxyJI5AfY5jsIPJZzzANQ70GldJF1dzR4s42qoi_TYNNDcFEi_-MlNYDnQjjmxPGiaXMYuhN0YUOVXyFHkhyC-l7rRB0GG2j7lNbaNKnisKxNJIMFhnytdZFgzPLv6BaDIuEb3URHEKXCW4viABY0KMrhJlrUQJGkGUmg-Rc4tZyQLTA6fVgpmE8dQKbr65-dmuGV-KAXiJTNeKBqH9TN-ukoc58-9mthClKvFKYlGa-nILSLaCMi8k-dH_P_qY3DbB8cSIjrZfI_vA1fJJntqjDuphfIHlJYPS67Xr5FbnvDeawG-3_2E0rqszGCgHo3dQd9IbDr7Av2HnDMs-tpx2m3WMCB6pEp6sjBykAZXzByoBf98

      by Ong, Ardvin Kester S.; Monteiro, Charlotte N.; Prasetyo, Yogi Tri; Manguray, Atheena Rhezelle B.; Dangaran, Venice Cristine C.; Diaz, Josh Gasty F.; Persada, Satria Fadil; Nadlifatin, Reny; Maun, Andrea Lorraine M.; Ayuwati, Irene Dyah; et al.

      Plo S One, Volume 18, Issue 5.

      Journal Article : Full Text Online

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    2. Immigrant Entrepreneurship and the Rising Popularity of Korean Cuisine: Korean (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1Ja9wwFBZpTrm02aDTpEGQEGjBqW3Jll2GQBhmyHJIZkgPPQlJliZDEk-Y5ZBT_3rfk-1ZoASai1d5k_X0Fj19HyEnYeryJNc5Ojki4FowJHIvgtRpZzKegFL3I7rZ9e-4P8h6nQ3SbubCVPgQi4AbSobvr1HAlZ6uCPmLcuOzCLQbzjBH2Ca0jm47TTcMasoH96BEEvA0ETU2KabxLC9d00YfyolbMzQX5mpc65veJzJs3tQnW59VySZV2GEtC7uBc3zvR22Tj7VJSi-qNrRDNmy5S_Yr_JBXekoRnFZ5AuDXPfLn6vl5NAQFN6PdFUhMzPmiqiwo2JN0MMIABL3z3GBIjkfHjrYfzm_GYKGWtDPH87b94-H85_Iw7tIBVIia-7s3Gfl2Skcl9dzybj6Z7ZNfve595zKoSRwCwwRUvUpYbI0LY8NF4lLFbKQia5gCx8-Ab8N0lKtM6ZQXIdNaZcLxJEs1Fzjuk1j2mVClrE6hySsbKp4bpkHrYl_ERZG5ItIt8q35i9LU0ObIsPEkGxcH61X6em2R40XZlwrQ49-loDHIRzOSiL-N6-FYPk4keBlXEqnZOLjWLXLYNBZZi_5Uxhmy5oAVHrbId_-v33iOvLvo3fqtL_9T-IBsIe19lYh4SDZnk7n9WtFZHHkpgKW47_8FVVoM1w

      by Kim, Jihye

      Pacific Focus, Volume 38, Issue 2, pp. 288 - 313

      Journal Article : Full Text Online

      View Article PDF

    3. Consumer preference analysis on the attributes of samgyeopsal Korean cuisine and its (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMw1V07T8MwEDaPiQVRQAIK1Q0MMERt3jGqKkFERckEYmGK7MRug0hSkXTg33OODXRjgIU1yt1FuZzvLvZ9HyHno0BSn3KqmpzQ8njoKiL33Aokl1nk-ZjUux3d6P7ZeXiMpvEa1Zc6E6bhgfWLG9qCSp47NKSZQt8KOLdD5nCR2xIzq9-hl2JX_tlM6TUYozhYQ-F3TbqY7pFdU-fBtdbfI5ui2ic9E0kNXBi458uDjSQ2U5Cw_OL8AGawQqCuAEs0YK1mpkLRWkLDyvm7qJcNWhgvJkmNlV8F2apQh9jHw8UE5XMo2gbKbqgZGjEvzZBRdQUzAxGBWQuwHX6pi6r9tqhEE6tEjQ1krysFpKBu_BdPeUhm09un-M5SLkmXGkkjVdjW3QX0eGo8nv7kcfeIAGOCBxgETIyYRzOXYx5Wq5MX5pHMbX5Mbn5v6OQvlPTJjmKo139tTsl2-7YSZ5p5YkC2otgedF_uB8FlBqE

      by Kriengkrai Thana; Satria Fadil Persada; Jarod E. Bruno; Kathryn Cheska O. Lagorza; Armand Joseph D. Esteller; Ardvin Kester S. Ong; Thanatorn Chuenyindee; Yogi Tri Prasetyo; Reny Nadlifatin; Lance Edward T. Oli et al.

      Plo S One, Volume 18, Issue 2.

      Journal Article : Full Text Online

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    1. Korean cuisine

      https://find.library.duke.edu/catalog/DUKE008165388

      Korea Tourism Organization.

      Book

      This item is currently Available Perkins & Bostock Library, TX724.5 K654 2012 

    2. Korean cuisine : a cultural journey

      https://find.library.duke.edu/catalog/DUKE004625833

      Chung Haekyung ; [translator, Lee Yoojin].

      Book

      This item is currently Available Perkins & Bostock Library, GT2853.K6 C4756 2009 

    3. Korean cuisine : refresh your senses

      https://find.library.duke.edu/catalog/DUKE005450408

      [written by Han Bok-ryeo].

      Book

      Check Holdings for this item's availability Perkins & Bostock Library, TX724.5.K65 H36 2010 

    See all 79 Books & Media results

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    1. Funding Opportunities for Korean Studies | Duke University Libraries

      https://library.duke.edu/support/giving-opportunities/collection-endowments/korean

      As a member of the KCCNA, Duke has been collecting research materials in designated subject areas; Ethics, Korean Cuisine, (...)

    2. Cooperative Korean Collection Development in North America - Duke University Libraries Blogs

      https://blogs.library.duke.edu/blog/2025/02/24/cooperative-korean-collection-development-in-north-america/

      However, ethics and Korean cuisine were somewhat unconventional topics at the time when I had to select designated subjects as (...)

    3. https://library.duke.edu/sites/default/files/dul/support/koreanstudiescollections.pdf

      https://library.duke.edu/sites/default/files/dul/support/koreanstudiescollections.pdf

      As a member of the KCCNA, Duke has been collecting research materials in designated subject areas; Ethics, Korean Cuisine, (...)

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    1. Vol 1, 1920 May 6-1920 Dec. 18

      https://archives.lib.duke.edu/catalog/healyjeanette_aspace_6b9e2661d0fed513d64912eb51aadaf4

      Contains Healy's description of the couple's tour of Japan, from May through October 1920. Includes her visit to the following places, among (...)

      In: Jeanette Reid Healy papers, 1920-1922

    See results from 1 Collection Guides

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