Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A study on the Trend of Researches in Food and Culture - Focusing on published papers from 1986 to 2020 in the Journal of the Korean Society of Food Culture -

식문화 연구동향 분석 - 1986년부터 2020년까지 한국식생활문화학회지에 발표된 논문을 중심으로 -

  • Lee, Kyou-Jin (Department of Food and Nutrition, Kyungnam University) ;
  • Jang, Se-Eun (Department of Food and Nutrition, Eulji University) ;
  • Oh, Yoon Sin (Department of Food and Nutrition, Eulji University)
  • Received : 2022.06.13
  • Accepted : 2022.06.28
  • Published : 2022.06.30
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Abstract

This study examines the trend of research on food and culture in papers published in the Journal of The Korean Society of Food Culture from 1986 to 2020. The journals published a total of 329 papers, which we classified into 5 main categories and 13 middle categories. Of these, 204 articles were on "Korean traditional food culture." The most studied topic in the entire period was "Perception of Koreans towards traditional food, preference, satisfaction, and usage." A total of 76 studies related to "Korean contemporary food culture." The most advanced topic researched concerned "Recognition and attitude"; these studies were consistently carried out throughout the research period. The main classification of "World food culture" encompassed 32 studies, with major research focused on "World's Modern Food Culture" and the most advanced being "Comparison of Food Cultures of Foreign and Korean Food Cultures." All studies were consistently spaced out during the study period. These studies provide an integrated knowledge in the field of food and culture and can be used as a basic material for related research in the future.

Keywords

References

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