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.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 분석방법
    2. 분석대상
III. 결과 및 고찰
    1. ‘한국전통 식문화’ 관련 시기별 연구 주제
    2. ‘한국전통 식문화’ 연구 분석결과
    2. ‘한국현대 식문화’ 관련 시기별 연구 주제와 분석결과
    3. ‘세계 전통 식문화’ 관련 시기별 연구 주제와 분석결과
    4. ‘세계 현대 식문화’ 관련 시기별 연구 주제와 분석결과
    5. 기타 부문 관련 시기별 연구 주제와 분석결과
IV. 요약 및 결론
Conflict of Interest
References

• 이규진(경남대학교 식품영양학과) | Kyou-Jin Lee (Department of Food and Nutrition, Kyungnam University, Korea)
• 장세은(을지대학교 식품영양학과) | Se-Eun Jang (Department of Food and Nutrition, Eulji University, Korea)
• 오윤신(을지대학교 식품영양학과) | Yoon Sin Oh (Department of Food and Nutrition, Eulji University, Korea) Corresponding author