Editing Korean cuisine (section)

=== Sources ===
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*Baek Un-hwa (백운화). Inje Food Science Forum (인제식품과학 FORUM), "Part 3 Status quo and prospect about the industrialization of Korean traditional beverages (제 3 주제 전통 음청류의 산업화 현황과 전망)" taken from [https://web.archive.org/web/20080608020931/http://www.dbpia.co.kr/view/ar_view.asp?arid=499897] on 2008-06-15. pp.&nbsp;75~95.
* Coultrip-Davis, Deborah, Young Sook Ramsay, and Deborah Davis (1998). ''Flavors of Korea: Delicious Vegetarian Cuisine''. Tennessee: Book Publishing Company. {{ISBN|978-1-57067-053-4}}.
*Cost, Bruce. ''Asian ingredients: a guide to the foodstuffs of China, Japan, Korea, Thailand, and Vietnam''. New York: Harper Perennial, 2000. {{ISBN|0-06-093204-X}}
*Crawford, Gary W. (2006) East Asian Plant Domestication. In ''Archaeology of East Asia'', edited by Miriam Stark. Wiley-Blackwell, 2006 {{ISBN|1-4051-0213-6}}
*Food in Korea, "Jontongjoo&nbsp;– Kinds of Traditional Liquors" taken from [http://www.foodinkorea.org/eng_food/korfood/korfood10_3.jsp] {{Webarchive|url=https://web.archive.org/web/20080523090829/http://www.foodinkorea.org/eng_food/korfood/korfood10_3.jsp |date=23 May 2008 }}
*Herskovitz, Jon. [[Reuters]], "North Korean beer: great taste, low proliferation risk", Mar 9, 2008, taken from [https://www.reuters.com/article/inDepthNews/idUSSEO35306620080310?feedType=RSS&feedName=inDepthNews&rpc=22&sp=true] {{Webarchive|url=https://web.archive.org/web/20211026132811/https://www.reuters.com/article/inDepthNews/idUSSEO35306620080310?feedType=RSS&feedName=inDepthNews&rpc=22&sp=true |date=26 October 2021 }}
*Hopkins, Jerry. ''Extreme Cuisine: The Weird & Wonderful Foods that People Eat'', Singapore: Tuttle Publishing, 2004.
*Korea Agro-Fisheries Trade Corporation. "Introduction of Eumcheongryu" taken from [http://www.foodinkorea.org/eng_food/korfood/korfood9_1.jsp] {{Webarchive|url=https://web.archive.org/web/20090313234340/http://www.foodinkorea.org/eng_food/korfood/korfood9_1.jsp |date=13 March 2009 }} on 2008-05-22.
*[[Korea Tourism Organization]]. "Experience Royal Cuisine" taken from [http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?cid=256873] {{Webarchive|url=https://web.archive.org/web/20090126121117/http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?cid=256873 |date=26 January 2009 }} on 2008-06-13.
*''Koryŏsa'', ''The History of the Koryŏ Dynasty'', Seoul, 1990.
*[[National Assembly of the Republic of Korea]]. "King Sejong's Humanism" taken from [http://korea.assembly.go.kr/history_html/history_07/jos_E_02.jsp] {{Webarchive|url=https://web.archive.org/web/20080622093041/http://korea.assembly.go.kr/history_html/history_07/jos_E_02.jsp |date=22 June 2008 }} on 2008-06-10.
*Marks, Copeland. ''The Korean Kitchen: Classic Recipes from the Land of the Morning Calm''. San Francisco: Chronicle Books, 1993.
*O'Brien, Betsy. ''Let's Eat Korean Food''. Elizabeth, NJ:Hollym, 1997. {{ISBN|1-56591-071-0}}
*{{cite book|url=https://books.google.com/books?id=wzJ7_WcLJSwC|title=Korean cuisine: an illustrated history|first=Michael J.|last=Pettid|publisher=Reaktion Books|year=2008|isbn=978-1-86189-348-2|access-date=22 November 2015|archive-date=9 September 2023|archive-url=https://web.archive.org/web/20230909140203/https://books.google.com/books?id=wzJ7_WcLJSwC|url-status=live}}
*Sohn Gyeong-hee (손경희). Inje Food Science Forum (인제식품과학 FORUM), "Part 1 HIstorical overview of Korean traditional eumcheongryu (제 1 주제 한국 전통 음청류의 역사적 고찰)" taken from [https://web.archive.org/web/20080608020931/http://www.dbpia.co.kr/view/ar_view.asp?arid=499897] on 2008-06-16.
*[[The Academy of Korean Studies]]. "농사직설(農事直說), Nongsa jikseol" taken from [https://web.archive.org/web/20110716073630/http://www.aks.ac.kr/glossary/glossary_detail.asp?g_code=1498&page=19&c_code=&search_field=&keyword=&order=g_korean&kanada=1] on 2008-06-10.
*{{cite news|archive-url=https://web.archive.org/web/20030707232256/http://english.chosun.com/english/contents/magazine/2001/Cuisine200111_1.html|archive-date=2003-07-07|newspaper=[[The Chosun Ilbo]]|title=Hanjeongsik, a full-course Korean meal|url=http://english.chosun.com/english/contents/magazine/2001/Cuisine200111_1.html|access-date=2008-06-11|year=2001}}
*The Korea Economic Daily, "Brew master.. the only beer in the world" (브루 마스터 .. 세계 유일의 맥주) taken from [http://www.hankyung.com/news/app/newsview.php?aid=2006120107501&ltype=1&nid=101&sid=011612&page=1] {{Webarchive|url=https://web.archive.org/web/20081212022518/http://www.hankyung.com/news/app/newsview.php?aid=2006120107501&ltype=1&nid=101&sid=011612&page=1 |date=12 December 2008 }}
*Yi Kyubo, Tongmyŏng-wang p'yŏn (The lay of King Tongmyŏng) in ''Tongguk Yi Sangguk chip'' (''The Collected Works of Minister Yi of the Eastern Country''), Seoul, 1982.
* Yi Yang-Cha, and Armin E. Möller (1999). ''Koreanisch vegetarisch: Die kaum bekannte, fettarme, phantasievolle und küchenfreundliche Art asiatisch zu kochen'' (Korean Vegetarian: Almost Unknown, Low Fat, Creative and Kitchen-friendly Way of Asian Cooking). {{ISBN|978-3-7750-0457-2}}.
*Yi Tŏngmu, ''Sasojŏl'' (''Elementary Etiquette for Scholar Families''), quaoted in Sources of Korean Tradition, Volume Two: From the Twentieth Centuries, ed. Yŏongho Ch'oe, Peter H. Lee and W. Theodore de Bary. New York, 2000.
*Yu Jisang (유지상). "How about today? ''Pojangmacha'', outing at night" (오늘 어때? 포장마차 ‘밤마실’) taken from [http://article.joins.com/article/article.asp?ctg=20&Total_ID=3147231] {{Webarchive|url=https://web.archive.org/web/20081211155552/http://article.joins.com/article/article.asp?ctg=20&Total_ID=3147231 |date=11 December 2008 }} on 2008-06-13.
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