This study researches the restaurant industry in Seoul during the late 1940s. The research was based on the four major newspapers in Korea. The data included a total of 227 businesses with 164 non-fusion restaurants that served single-nation type food consisting of 101 Korean, 31 Western, 20 Japanese, and 12 Chinese. Some examples of South Korean dishes are Masan, Daegu, and Jeolla-do-style local foods. As for North Korean food, Pyongyang-style bulgogi, Naengmyeon, Hamheung-style janggukbap, and Gaejangguk were introduced frequently. Chinese restaurants that appeared were highend places with Beijing-style cuisine. In the case of Japanese restaurants, they mostly had Sukiyaki with Joseon food served as well. Moreover, Western restaurants were fusioned with Japanese as in pork cutlet and curry rice. Others are comprised of “French Cuisine”, “Indian curry rice”, “Steak”, and “Russian soup”. This analysis indicates that foreign cuisines had actively entered the market.

Abstract
I. 서 론
II. 연구 내용 및 방법
III. 결과 및 고찰
    1. 4대 신문에 광고된 음식점 분류
    2. 음식 종류별 특징
    3. 요리점과 음식점의 분화
IV. 요약 및 결론
Conflict of Interest
References

• 이규진(경남대학교 식품영양학과) | Kyou-Jin Lee (Department of Food and Nutrition, Kyungnam University) Corresponding author