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KMID : 0665420220370030196
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Korean Journal of Food Culture
2022 Volume.37 No. 3 p.196 ~ p.212
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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 -
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Lee Kyou-Jin
Jang Se-Eun
Oh Yoon-Sin
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Abstract
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This study examines the trend of research on food and culture in papers published in the Journal of The Korean Societyof Food Culture from 1986 to 2020. The journals published a total of 329 papers, which we classified into 5 main categoriesand 13 middle categories. Of these, 204 articles were on “Korean traditional food culture.” The most studied topic in theentire period was “Perception of Koreans towards traditional food, preference, satisfaction, and usage.” A total of 76 studiesrelated to “Korean contemporary food culture.” The most advanced topic researched concerned “Recognition andattitude”; these studies were consistently carried out throughout the research period. The main classification of “World foodculture” encompassed 32 studies, with major research focused on “World's Modern Food Culture” and the most advancedbeing “Comparison of Food Cultures of Foreign and Korean Food Cultures.” All studies were consistently spaced out duringthe study period. These studies provide an integrated knowledge in the field of food and culture and can be used as a basicmaterial for related research in the future.
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KEYWORD
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Korean traditional food culture, korean contemporary food culture, world traditional food culture, world contemporary food culture, meta analysis
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