Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 연구내용
    2. 연구방법
III. 결과 및 고찰
    1. 모던한식 푸드스타일링 특성
    2. 미쉐린 가이드 서울 2020 레스토랑 메뉴 푸드스타일링 특성
    3. 모던한식 메뉴의 푸드스타일링 특성 도출
    4. 모던한식 푸드스타일링 특성 체계화
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 류무희(호원대학교 호텔외식조리학과) | Moohee Ryu (Department of Hotel Food Service, Howon University) Corresponding author