In the context of a globalized society where diversity, equity, and inclusion (DE&I) have emerged as pivotal values, the fashion industry is undergoing scrutiny for its practices related to body DE&I. This study examines the nature of the discourse surrounding body DE&I within the fashion industry, focusing on how such discussions are shaped, disseminated, and manifested in both the industry and broader society. Critical discourse analysis is applied by utilizing, content from the New York Times and leveraging Fairclough’s analytical framework encompassing textual, discursive, and social practices. The findings indicate that the New York Times emphasizes diversity, with a significant focus on the shapes and sizes of women’s bodies, developing a narrative centered around women’s bodies through visible and representative domains. The analysis suggests conflicted discourse, with prevailing critiques against the fashion industry’s standardization of beauty and superficial inclusivity efforts. Moreover, the industry’s adaptation to social demands for body DE&I is observed as sporadic, often leveraging non-normative bodies as a marketing strategy rather than genuinely embracing diversity. This study highlights the importance of continuous, in-depth discourse and social practices regarding DE&I within the fashion industry, as well as the need for systemic changes and policies that genuinely reflect societal demands for inclusivity. The findings provide a foundation for future investigations into the multifaceted relationship between fashion discourse, DE&I, and social practices, advocating for a more inclusive and critically aware fashion industry.

The purpose of this study is to examine the Americans' perception on Korean food by analyzing the articles of the New York Times which is the best quality newspaper in America. The number of articles of the New York Times on Korean food were 111 from 1980 to 2005. The average yearly articles was 1.3 form 1980 to 1989, 4.1 from 1990 to 1999, and 9.5 from 2000 to 2005. A large number of articles(54.1%) concerning Korean foods were restaurant reviews based on the experiences in dining at Korean restaurant in America. Main authors of restaurant reviews were Eric Asimo(14), Florence Fabricant(11), and Mark Bittman(8). The kinds of Korean foods reported in the New York Times were 111 which included staple food(21), subsidiary food(82) dessert(4) and Japanese Food(4). There were 15 recipes on Korean food reported in the New York Times including 3 items on Kimchi and 3 items on Bulgogi. The New York Times said Kimchi, Buigogi, Galbi, Pajeon, and Bibimbop were popular among Americans. The New York Times described Korean foods as exhilarating, robust, bold, rustic, healthful, incendiary, assertive, lusty, and exuberant. There were many favorable comments on Korean foods in the New York Times.