This study examined the status of food specialties in Korea during the Japanese colonial period through『Specialities of Joseon (朝鮮の特産)』. The book recorded a total of 164 areas and 317 specialties, focusing on five railway lines and branch lines on the Gyeongbu, Honam, Gyeongui, Gyeongwon, and Hamgyeong. Among the specialities, 211 species were included, excluding overlapping ones. The food specialties accounted for 100 kinds in 159 regions or 47.4 percent of the specialties. There were 47 food specialties in 47 areas of the Gyeongbu Line, 21 food specialties in 20 areas of the Honam Line, 32 food specialties in 40 areas of the Gyeongui Line, 26 food specialties in 15 areas of the Gyeongwon Line, and 33 food specialties in 42 areas of the Hamgyeong Line. Among the specialties, the amount of fish and their workpiece was overwhelmingly the largest. Next came processed goods of fruits, grains, and vegetables. In modern factories, corn, tomatoes, blueberries, and sardines were made of processed goods. Factories have been constructed for glass noodles, sugar, and soju. Specialities and processed goods produced in each region were brought to Japan during the Japanese colonial period.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 연구대상 문헌 소개
    2. 연구방법
III. 결과 및 고찰
    1. 지역별 특산물 현황
    2. 식품별 현황
IV. 요약 및 결론
References

• 차경희(전주대학교 한식조리학과) | Gyung-Hee Cha (Department of Korean Cuisine, Jeonju University) Corresponding author