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http://dx.doi.org/10.7318/KJFC/2022.37.3.196

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 -  

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)
Publication Information
Journal of the Korean Society of Food Culture / v.37, no.3, 2022 , pp. 196-212 More about this Journal
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
Korean traditional food culture; korean contemporary food culture; world traditional food culture; world contemporary food culture; meta analysis;
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Times Cited By KSCI : 41  (Citation Analysis)
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