韓國食生活文化學會誌 제37권 제3호 (p.196-212)

식문화 연구동향 분석 - 1986년부터 2020년까지 한국식생활문화학회지에 발표된 논문을 중심으로 -

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 -
키워드 :
Korean traditional food culture,korean contemporary food culture,world traditional food culture,world contemporary food culture,meta analysis

목차

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

초록

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.