간행물
韓國食生活文化學會誌 KCI 등재 한국식생활문화학회지 Journal of The Korean Society of Food Culture
- 발행기관 한국식생활문화학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-7060 (Print)2288-7148 (Online)
- 수록기간 1986 ~ 2026
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
제41권 제4호 (2026년 8월) 17건
1.
2026.08
구독 인증기관 무료, 개인회원 유료
朝倉敏夫
After World War II, academic exchange in the field of food culture studies between Korea and Japan began with the collaboration between Dr. Naomichi Ishige and Korean researchers who had studied food culture in Japan. This paper provides an overview of how academic exchange in food culture studies between Korea and Japan has developed, centered on Dr. Naomichi Ishige.It is clear that behind this academic exchange lies a personal bond built on mutual respect.
4,000원
2.
2026.08
구독 인증기관 무료, 개인회원 유료
Fumiyo Hayakawa
Japanese texture vocabulary provides a valuable perspective on food culture because it not only describes sensory experiences but also reflects eating habits and values associated with food. This column introduces studies on the collection, classification, and consumer recognition of Japanese texture terms and discusses how texture vocabulary provides insights into Japanese food culture and changes in eating practices over time. Through questionnaire surveys and literature reviews, a total of 445 Japanese texture terms were collected, a number considerably larger than that reported for many other languages. This richness may reflect both the diversity of food textures in Japan and the extensive use of onomatopoeic expressions in Japanese. A large-scale consumer survey conducted in 2004 revealed that recognition of texture terms varied according to age and gender, reflecting differences in food experience. A comparable survey conducted in 2018 showed changes in term recognition over time: recognition of terms associated with traditional foods had declined, whereas recognition of terms related to desirable textures and popular foods had increased. These findings suggest that texture vocabulary serves as a valuable cultural resource for understanding changes in Japanese food culture and contemporary eating practices.
4,000원
3.
2026.08
구독 인증기관 무료, 개인회원 유료
Akiko Moriya
This study examines historical sources on fish sauce from the 1890s through approximately 1928, with the aim of elucidating the actual status, reassessment, and development of fish sauce in modern Japan, as well as the social background underlying these developments. It also considers the factors that led to the decline of fish sauce in Japan, except in certain regions. The analysis revealed that the reassessment and development of fish sauce in modern Japan were driven by the objective of contributing to national finances through the promotion of the fisheries industry. One factor contributing to the decline of fish sauce was its characteristic fishy odor. Despite efforts throughout the modern period to reduce the fishy odor, it remained a significant barrier to the wider dissemination of fish sauce in Japan up to the present day. In Japan, where a distinctive fish-eating culture is said to have developed alongside taboos against meat consumption, the reasons why the odor of fish sauce came to be viewed negatively may be related to the influence of Buddhism. This issue warrants further investigation.
4,000원
4.
2026.08
구독 인증기관 무료, 개인회원 유료
齋藤真由, 守屋亜記子
As individuals approach old age, dysphagia may lead to changes in their previously established everyday eating environment. This study examined the significance of medical management in relation to individual food culture through a questionnaire survey of 29 healthcare professionals and an analysis of a single case in which a patient was able to resume oral intake after gastrostomy placement. The patient’s clinical course and food diary were reviewed, and questionnaires and interviews were also conducted. The results showed that, although healthcare professionals placed importance on the enjoyment of eating, they tended to be reluctant to undergo invasive medical interventions aimed at ensuring adequate nutritional intake. However, the clinical course of the patient with a gastrostomy suggested that “not eating by mouth” due to gastrostomy does not necessarily result in the loss of one’s food culture. Rather, with appropriate medical support that respects the individual’s feelings toward food and autonomy, it may be possible to reconstruct a food culture that reflects the individual’s own preferences and way of life.
4,000원
5.
2026.08
구독 인증기관 무료, 개인회원 유료
鎌谷かおる
This study focuses on e-sugoroku (illustrated sugoroku board games) produced during the Edo period and aims to identify the characteristics of “food” in that period by interpreting its representations in these works. The term sugoroku in e-sugoroku refers to a game introduced to Japan from China that became popular primarily among the aristocracy during the Heian period. During the Edo period, single-sheet printed e-sugoroku featuring illustrations became widely popular and incorporated various motifs, including the Fifty-three Stations of the Tōkaidō. By examining the differences and similarities in the visual compositions depicting regional food products and noted local specialties in these e-sugoroku, this study seeks to elucidate the actual features of food during the Edo period.
4,000원
6.
2026.08
구독 인증기관 무료, 개인회원 유료
정세진
This study examined the operational mechanisms of China’s GI system, focusing on Dongpo Paocai. Under unified management by the National Intellectual Property Administration, China strategically elevates foods into GI products by integrating them with cultural narratives. A key case is Dongpo Paocai from Meishan, which successfully established its cultural legitimacy through historical storytelling—associating the product with the literary figure Su Dongpo—despite the lack of historical records. This cultural foundation, bolstered by state-led agricultural policies like the 13th Five-Year Plan and large-scale industrial clusters, has rapidly accelerated its industrialization. Ultimately, China’s GI strategy transcends simple trademark protection by combining historical storytelling, robust policy support, and industrial clustering. In conclusion, Korea must closely analyze China’s strategic GI operations and establish multifaceted countermeasures to protect the uniqueness of Korean foods in the global market and prevent them from becoming generic.
4,000원
7.
2026.08
구독 인증기관 무료, 개인회원 유료
최덕경
This study examines the historical development of traditional Vietnamese agriculture and food resources, based primarily on the author’s History of Vietnamese Agriculture. Using agricultural and historical texts from the sixteenth and seventeenth centuries as major sources, it explores how agricultural knowledge and techniques were adapted to Vietnam’s climatic and ecological conditions. Rice cultivation formed the foundation of Vietnamese agriculture through diverse varieties, cultivation methods, and water-management practices, whereas wheat, barley, millet, and soybeans remained limited due to environmental and processing conditions. Vegetables, spices, fiber crops, and various fertilization practices further reflected adaptation to regional environments. These findings demonstrate that Vietnamese agriculture developed not simply through the adoption of Chinese agricultural traditions, but through the selective adaptation and reorganization of crops, techniques, and knowledge according to local conditions, contributing to the formation of Vietnam’s distinctive food resources and food culture.
4,000원
8.
2026.08
구독 인증기관 무료, 개인회원 유료
고성희, 이혜란, 타히르 하디카, 김민영, 우나리야
This study examined how the perceived halal friendliness of Korean food influences attitudes toward Korean food and consumption intention among Pakistani Muslim consumers residing in South Korea. A survey was conducted with 132 Pakistani Muslim adults living in Korea, and the data were analyzed using descriptive statistics, exploratory factor analysis, reliability analysis, and multiple regression analysis. The results showed that halal compliance was the most important factor when selecting Korean food, and respondents reported moderate familiarity with Korean food. Among the dimensions of halal friendliness, service environment and information accessibility received relatively higher evaluations, whereas product suitability showed the lowest evaluation. Multiple regression analysis suggested that service environment positively influenced both attitudes toward Korean food and consumption intention. Preparation suitability showed a marginal positive association with the attitudes toward Korean food, while information accessibility positively influenced consumption intention. The product suitability was not significantly associated with either attitudes or consumption intention. These findings suggest that improving the service environments, enhancing access to halal-related information, and ensuring halal-compliant food preparation may promote the acceptance and consumption of Korean food among Pakistani Muslim consumers in South Korea.
4,200원
9.
2026.08
구독 인증기관 무료, 개인회원 유료
고성희, 차경희, 양윤경, 최나연, 카빈덜, 자조 리뭉찬, 우나리야
This study examined the characteristics and social functions of Indian spice culture, focusing on masala culture. A literature review was conducted using academic articles and books on Indian spices, masala, and food culture. In-depth interviews with seven Indians living in Korea explored their everyday spice and masala practices. The results showed that spice use varies according to regional climate, available ingredients, religion, and culinary traditions, with these differences reflected in regional masala practices. Masala was more than a spice mixture; its selection, combination, preparation, and storage reflected household preferences and accumulated culinary knowledge. Participants learned spice and masala practices primarily from family members, particularly mothers and grandmothers, and associated familiar tastes and aromas with memories of family and home. Thus, masala functioned as a medium for transmitting culinary knowledge and maintaining family and regional identity. Meanwhile, commercial masala products, globalization, migration, and changing household lifestyles are diversifying its preparation and use. These findings suggest that masala culture represents a living food culture in which regionality, family traditions, intergenerational transmission, memory, and identity coexist with adaptation to contemporary lifestyles.
4,600원
10.
2026.08
구독 인증기관 무료, 개인회원 유료
최덕경
This study reexamines the origin of soybean civilization by focusing on the emergence and continuity of fermentable soybean culture rather than the distribution of wild soybeans. While wild soybeans are widely distributed, fermented soybean foods provide a more reliable indicator of cultural development because they require suitable soybean varieties, salt resources, fermentation technology, favorable environments, and accumulated knowledge. Drawing on historical sources from China and Korea, this study argues that the introduction of Rongshu (戎菽) marked a shift from the use of soybeans as leafy vegetables and fodder to fermented products such as jiang (soybean paste) and shi (fermented soybeans). It further shows that the Korean Peninsula and Northeast Asia preserved and developed this fermentation tradition over a long period. The study concludes that the continuity of fermented soybean technology offers a more meaningful framework for understanding soybean origins and underscores the need to integrate textual, archaeological, and genetic evidence in future research.
4,000원
11.
2026.08
구독 인증기관 무료, 개인회원 유료
차경희
Gyujungsehwa (규중세화), a handwritten cookbook recorded in Hangul Old Korean script, is believed to have been compiled around 1859. The exact author is unknown. The main text of the book is recorded over 54 pages. It is organized into 50 items, primarily focusing on various categories: 16 items on side dishes, six on snacks, and 23 on alcoholic beverages. The remaining items include teachings, essays, water-related items, and letter writings. Notably, 45 items, accounting for 90% of the content, detail recipes for cooking and brewing techniques. The manuscript features dishes utilizing the cow’s first stomach (羘) as ingredients and numerous dishes named with the pattern ‘ㅇㅇmandu’. Despite being from the 1800s, it does not include chili peppers or kimchi among the main ingredients of side dishes. The distilled liquor referred to as “Hyoju (효주)” reflects the characteristics of the Honamregion.
5,500원
12.
2026.08
구독 인증기관 무료, 개인회원 유료
권용민, 고영주, 박채린, 송민지, 이창현
This study analyzed survey data from 1,200 Japanese consumers to determine the association between authenticity-related information awareness and acceptance of Korean-style and Japanese-style localized kimchi in Japan. Authenticity-related awareness was operationalized using four binary indicators: perception of kimchi as originating from Korea, awareness of Korean-style kimchi, awareness of the Codex Alimentarius standard, and awareness of UNESCO-listed Kimjang. Although general kimchi awareness was high (94.0%), awareness of the Codex standard (12.8%) and UNESCO-listed Kimjang (17.8%) remained low, indicating a gap between general familiarity and institutional authenticity knowledge. Korean-style kimchi showed significantly higher awareness and consumption experience than Japanese-style localized kimchi, whereas recent consumption within one month did not differ significantly. Among respondents who had consumed both types, Korean-style kimchi showed higher consumption frequency and satisfaction. Higher authenticity-related information awareness was associated with greater satisfaction, consumption frequency, and future consumption intention. Preference for Korean-style kimchi increased significantly across awareness groups, whereas preference for Japanese-style localized kimchi decreased correspondingly. This association remained significant after adjusting for sex, age, and Korean culture and food involvement in multivariable logistic regression. These findings suggest that systematic communication of institutional and cultural heritage authenticity may help enhance Korean-style kimchi preference in Japan.
4,600원
13.
2026.08
구독 인증기관 무료, 개인회원 유료
Study on the Food Culture in Veritable Records of the Joseon Dynasty through Text Frequency Analysis
김미혜
This study conducted a quantitative analysis of Joseon Dynasty food types and examined their historical evolutionary patterns over time by performing text frequency analysis on the entire articles of the Veritable Records of the Joseon Dynasty. A total of 11,160 food-related terms were extracted into different food products. Staple foods accounted for 2,597 instances, with 895 (34.5%) in the 15th century, 555 (21.4%) in the 16th century, 406 (15.6%) in the 17th century, 543 (20.9%) in the 18th century, and 198 (7.6%) in the 19th century. For soups (tang types), the records were distributed evenly throughout the entire Joseon era, with 1,212 instances (31.1%) in the 15th century, 1,020 (26.2%) in the 16th century, 847 (21.7%) in the 18th century, and 408 (10.5%) each in the 16th and 19th centuries. When considering the frequency of appearance of each food type recorded in the Annals, the proportion of favorite foods was relatively high. This is because favorite foods have the property of conveying symbolic meaning and emotional value rather than the physical function of products. Therefore, it can be said to be the largest food cultural characteristic of the Joseon Dynasty Annals that were recorded by the Joseon ruling class.
4,600원
14.
2026.08
구독 인증기관 무료, 개인회원 유료
최정화, 이나영
This study aimed to segment meal kit consumers based on a convenience food lifestyle (CFL) and to examine differences in demographic characteristics, selection attributes, purchase satisfaction, and willingness to pay more. An online survey was conducted with 440 Korean adults aged 26–45 years who had purchased meal kits within the previous three months. Exploratory factor analysis, reliability analysis, cluster analysis, and one-way ANOVA were performed using factor scores. The analysis revealed that CFL is a multidimensional construct encompassing psychological and environmental factors, including convenience seeking, individualism, time-pressure stress, and changing meal patterns. Three consumer segments were identified: family and quality-oriented (37.3%), experience and convenience-oriented (21.1%), and price and time efficiency-oriented (41.6%) groups. While time-saving and taste were considered important across all segments, pleasure (P < 0.001) and economic value (P < 0.01) significantly differentiated the groups. The experience and convenience-oriented segment reported the highest purchase satisfaction and willingness to pay more, whereas the family and quality-oriented segment exhibited greater price sensitivity. Overall, this study underscores the importance of lifestyle-based segmentation for developing targeted marketing strategies and consumer-oriented meal kit products.
4,200원
15.
2026.08
구독 인증기관 무료, 개인회원 유료
김가진, 강대윤, 박수종, 서슬비, 박은지, 최용민, 김영화
Biotin is a water-soluble B vitamin affected by food processing and cooking. This study examined the changes in biotin content in frequently consumed agricultural and livestock foods in Korea prepared using representative Korean cooking methods and validated the analytical method. Biotin was extracted with sodium phosphate buffer, purified using an immunoaffinity column, and analyzed by high-performance liquid chromatography with ultraviolet detection. The method showed good linearity (R2>0.999), with limits of detection and limits of quantification of 0.008 and 0.021 μg/mL, respectively. The recovery for SRM 1549a was 100.013%, and the relative standard deviations for the intra-day and inter-day precision were 1.957% and 4.162%, respectively. Among plant-based foods, dried celtuce had the highest biotin content (11.408 μg/100 g), but soaking and boiling reduced it by 93.7%. Steamed mini cucumber showed a 4.9-fold higher content than the raw sample. Among animal-based foods, cooked chicken generally had higher biotin contents than raw samples, whereas boiled beef omasum and stomach showed marked decreases. Boiled fertile egg yolk had the highest content among all samples (77.455 μg/100 g). These results provide basic data for a food composition database reflecting cooked foods consumed in Korea.
4,000원
16.
2026.08
구독 인증기관 무료, 개인회원 유료
이은선, 김부민, 김동균, 강선문
This study analyzed the microbial contamination on eggshells from Korean poultry farms and evaluated the growth kinetics of three Salmonella serovars (S. Enteritidis, S. Typhimurium, and S. Thompson) under various storage temperatures. Unwashed eggs showed aerobic plate counts of 3–4 log CFU/egg, with diverse dominant microflora including Corynebacterium, Bacillus, and Staphylococcus depending on the rearing environments. Although the absence of Salmonella indicates that production-stage hygiene management was maintained, potential risks during distribution could still arise if temperature control fails or cross-contamination occurs. The growth of Salmonella on eggshells was highly temperature-dependent. At 4℃ and 10℃, populations decreased significantly by 90% to over 99.9% due to cold stress, showing clear inhibition during long-term storage. Conversely, 15℃ and 20℃ served as critical threshold temperatures where the pathogens transitioned from reduction to proliferation, exhibiting distinct serovar-specific adaptation periods followed by rapid growth. At 30℃, all serovars proliferated rapidly to their maximum phases, increasing by up to 3.4 log CFU/egg compared to initial levels. In conclusion, although individual serovars show different responses to temperature stress, exposure above 15℃ stimulates rapid growth capable of causing foodborne illness. Therefore, maintaining a continuous cold chain from farms to consumers is essential.
4,000원
17.
2026.08
구독 인증기관 무료, 개인회원 유료
이주연
This study evaluated the sensory characteristics and consumer acceptance of four commercially available Yakgwa products among 210 consumers. Samples labeled with three-digit random codes were evaluated using 39 CATA attributes derived from previous studies and free-listing responses from 50 consumers. Ten acceptance attributes and three consumer evaluation variables (familiarity, willingness to eat again, and recommendation intention) were rated on nine-point scales. Data were analyzed using ANOVA, Duncan’s multiple range test, Cochran’s Q test, correspondence analysis, and MFA. Most CATA attributes differed significantly among the samples (p<0.05). Sample 681, characterized by glossy, honey aroma, nutty aroma, honey flavor, and dense, received the highest overall acceptance, willingness to eat again, and recommendation intention scores. Sample 537 was characterized by familiar, weak aroma, wheat flour flavor, and dry-looking, whereas sample 214 was characterized by oily-looking, oily flavor, crispy, and hard. Sample 825 was characterized by dark-colored, cinnamon aroma, ginger aroma, and salty taste and received the lowest overall acceptance score. MFA associated sample 681 with acceptance and behavioral intention variables, whereas sample 825 was associated with its characteristic sensory attributes. These findings may support the development and improvement of Yakgwa products reflecting consumer preferences.
4,000원
