References
- Allen, S. J. (2012). The omnivorous mind: our evolving relationship with food. Harvard University Press.
- Allen, S. L. (2003). In the devil's garden: a sinful history of forbidden food. Random House Digital, Inc.
- Ann, Y. G. (2000). Koreans and dog meat. Seoul, Korea: Hyoil.
- Ann, Y. G. (2000). Korean’s recognition on edibility of dog meat. The Korean Journal of Food and Nutrition, 13(4), 365-371.
- Buss, D. (2015). Evolutionary psychology: The new science of the mind. Psychology Press.
- Chae, Y. C. & Rha, Y. A. (2013). A study on the ancient israelite food culture. The Korean Journal of Culinary Research, 19(3), 234-247.
- Dawkins, R. (2016). The selfish gene. Oxford university press.
- Ha, J. H. (2008). Story of dog. Seoul, Korea: Salim.
- Han, S. B. (2011). Cultural anthropology, Seoul. Korean: Seoul National University Publishing.
- Harris, M. (1987). The sacred cow and the abominable pig: riddles of food and culture. Simon and Schuster.
- Heider, K. G. (1997). Grand valley Dani: peaceful warriors. Wadsworth Publishing Company.
- Jeong, H. J. (2008). Why do not eat that food. Seoul, Korea: Salim.
- Jeong, I. S. (2003). Dog meat and pet. With Companion Animal Practice, 1(4), 76-77.
- Ju, G. H. (2002). Dog meat and cultural imperialism. Seoul, Korea: Joong-ang M&B.
- Ju, Y. H. (2013). Korean food culture history. Seoul, Korea: Humanist.
- Kang, D. W. (2003). A study for advancing into European market of Korean cuisine & the comparison between Korean cuisine culture and European cuisine culture. Culinary Science & Hospitality Research, 9(3), 88-101.
- Kim, S. H. (2009). An essay against selling dog meat. Journal of the Daedong Philosophical Association, 46, 47-69.
- Kim, W. S. (2002). The dog meat problem is our fault. People & Ideas, 1, 204-208.
- Kim, Y. C. (2006). Qualitative research. Seoul, Korea: Moonumsa.
- Kim, Y. W. (2002). The limitations of culture relativism and cultural criticism of dog-eating. Studies in Humanities, 10, 339-354.
- Lee, H. G. (2008). An evolutionary explanation model of cultural change. Korean Journal of Philosophy, 94, 83-108.
- Lee, H. S., Hwang, J. S., Jeon, H. M., & Lee, S. B. (2010). The effect of the recognition of Korean culture in Korean restaurant on foreign residents in Korea. Culinary Science & Hospitality Research, 16(4), 64-75. https://doi.org/10.20878/cshr.2010.16.5.006
- Mason, J. (1996). Qualitative researching. Sage.
- Mayr, E. (1997). This is biology. The Belknap Press of Havard University Press.
- Miguel, R. (1993). Histoire des Festins Insolites et de la Goinfrerie. Artulen.
- Muhl, M. & Kopp, D. (2016). Die Kunst des Klugen Essens: 42Verbluffende Ernahrungswahrheiten. Hanser.
- Park, J. G. (2015). Cultural relativism on the cultivation of dog meat: Conflict between cultural imperialism and cultural exclusivity. The Intenational Conference of Tourism Sciences Society of Korea, 78(3), 675-685.
- Pollan, M. (2007). The omnivore's dilemma. Bloomsbury.
- Rapporport, L. (2003). How we eat: Appetite, culture, & the psychology of food. ECW Press.
- Rolston, H. (1999). Genes, genesis, and God: Values and their origins in natural and human history. Cambridge University Press.
- Seo, E. G. (2014). The origin of happiness. Seoul, Korea: 21st Books.
- Sim, S. C. (2006). French gourmet travel. Seoul, Korea: Salim.
- Shennan, S. (2002). Genes, memes and human history. London: Thames & Hudson.
- Spiro, M. (1990). On the strange and the familiar in recent anthtropological thought, in cultural psychology. Stigler, J. et al. ed., Cambridge University Press.