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About. (n.d.). CUPNOODLES MUSEUM OSAKA IKEDA. Retrieved December 20, 2021, from https://www.cupnoodles-museum.jp/en/osaka_ikeda/about/ Buchholz, K. (2020, September 10). Oodles of Noodles: Instant Noodle Consumption Around the World. Statista Infographics. Retrieved December 20, 2021, from https://www.statista.com/chart/22865/instant-noodle-consumption-by-country/ Cho, Y. (2019, August 10). History, Forms, and Impact of Instant Noodles in Japan, South Korea, and China. Noodle Narratives - Summer 2019. Retrieved December 20, 2021, from https://scholarblogs.emory.edu/noodlenarratives/2019/08/10/young-cho-history-forms-and-impact-of-instant-noodles-in-japan-south-korea-and-china/ Edwards, P. (2016, September 29). How Momofuku Ando invented instant ramen — and transformed Japanese cuisine. Vox. Retrieved December 20, 2021, from https://www.vox.com/2015/3/5/8150929/momofuku-ando-ramen-instant-noodles Ewing, K. (2018, November 6). Ramyun: An Introduction and History of Korea’s Favorite Noodle. SnackFever. Retrieved December 20, 2021, from https://snackfever.com/blogs/magazine/ramyun-an-introduction-and-history-of-koreas-favorite-noodle Jajangmyeon (Noodles in Black Bean Sauce). (2021, April 14). Korean Bapsang. Retrieved December 20, 2021, from https://www.koreanbapsang.com/jajangmyeon-noodles-in-black-bean-sauce/ Kim, J. (2018, June 29). Ramen and Ramyun in Korea. Noodles on the Silk Road. Retrieved December 20, 2021, from https://scholarblogs.emory.edu/noodles/2018/06/29/ramen-and-ramyun-in-korea_jeeyoungkim/ Kim, S. H., Chung, K. R., Yang, H. J., & Kwon, D. Y. (2016). Sunchang gochujang (Korean red chili paste): The unfolding of authenticity. Journal of Ethnic Foods, 3(3), 201–208. https://doi.org/10.1016/j.jef.2016.09.002 Kim, S. H., Kim, M. S., Lee, M. S., Park, Y. S., Lee, H. J., Kang, S. A., Lee, H. S., Lee, K. E., Yang, H. J., Kim, M. J., Lee, Y. E., & Kwon, D. Y. (2016). Korean diet: Characteristics and historical background. Journal of Ethnic Foods, 3(1), 26–31. https://doi.org/10.1016/j.jef.2016.03.002 Kwon, D. Y., Chung, K. R., Yang, H. J., & Jang, D. J. (2015). Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history. Journal of Ethnic Foods, 2(1), 29–35. https://doi.org/10.1016/j.jef.2015.02.006 Noodles with blackbean sauce (Jjajangmyeon: 짜장면). (2021, December 18). Cooking Korean Food with Maangchi. Retrieved December 20, 2021, from https://www.maangchi.com/recipe/jjajangmyeon Oh, K. (2010, June 14). Korea’s Path from Poverty to Philanthropy. Brookings. Retrieved December 20, 2021, from https://www.brookings.edu/articles/koreas-path-from-poverty-to-philanthropy/ South Korea found the most ramen-eating country. (2014, December 20). Hankyoreh. Retrieved December 20, 2021, from http://english.hani.co.kr/arti/english_edition/e_business/670014.html 라면에 대한 열정으로 세계를 정복하다. (2012, June 11). Newsmaker. Retrieved December 20, 2021, from http://www.newsmaker.or.kr/news/quickViewArticleView.html?idxno=3311 ดูรายละเอียดเพิ่มเติมเกี่ยวกับพาลโดได้ที่ :  https://linktr.ee/Paldo.Thailand - - - - - - - - - - - - - - ติดต่องาน : [email protected] (งานเท่านั้น) ทางไปซื้อสติกเกอร์ line http://line.me/S/sticker/1193089 และ https://line.me/S/sticker/1530409 ทางไปซื้อ วรรณคดีไทยไดเจสต์ https://godaypoets.com/product/thaidigest-limited-edition/ ติดตามคลิปอื่นๆ ที่ http://www.youtube.com/c/PointofView ติดตามผลงานอื่นๆได้ที่ https://www.facebook.com/pointoofview/ tiktok @pointoofview หรือ IG Point_of_view_th 00:00 ทำไมเล่า 01:13 ประวัติศาสตร์รามยอน 04:30 ทำไมฮิตกินรามยอน 08:09 รามยอนร้านเท็มเซ #PointofView

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