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.

본 연구에서는 2001년부터 2020년까지 지진과 관련된 지하수위, 수질, 라돈, 원격탐사, 전기비저항, 중력, 지자기 분야의 세계적으로 학술지에 게재된 논문 편수를 Web of Science에서 검색하여 그 경향성을 분석하였다. 그리고 논문 편수와 Mw 5.0 이상, Mw 6.0 이상, Mw 7.0 이상, Mw 8.0 이상, Mw 9.0 이상 지진 발생 건수를 비교 분석하였다. 지진과 관련한 중력, 라돈, 지하수(지하수위, 수질), 전기비저항, 지자기분야 논문 편수는 장기적으로 증가하는 추세를 보인다. 이는 원격탐사 기술의 발달, 측정 장비의 고도화, 빅데이터 분석 등을 통한 종합적인 자료 해석이 가능해지면 서 여러 분야에서 지진 전조 및 지진 현상 연구가 활발해지고 있기 때문이다. Mann-Kendall과 Sen 추세 검정에 의하면, 중력 관련 논문의 경우 1.30편/년의 증가추세를 보이고, 라돈 0.60편/년, 지하수 0.70편/년, 전기비저항 0.25편/년, 원격탐사 0.67편/년의 증가추세를 보인다. Mw 5.0 이상, Mw 6.0 이상, Mw 7.0 이상, Mw 8.0 이상, Mw 9.0 이상의 지진 발생 건수와 경향성을 제거한 분야별 논문 편수 간의 교차상관분석에 의하면, 라돈과 원격탐사 분야의 교차상관성이 높으며, 지연시간은 1년이다. 또한 2004년과 2005년 수마트라 지진, 2008년 쓰촨성 지진, 2010년 아이티 지진, 2010 칠레 지진 등의 큰 규모의 지진 발생이 논문 편수 증가와 관련되는 것으로 추정된다.

This study is to investigate the trend of researches on food and culture from 1990 to 2003. With a literary approach, this paper analyzes how many papers were published and what was the major research subject. We classified the journals published during this time into 10 different categories and we are to grasp a research trend. 1) Historical approach on the traditional food and food habit; 2) Globalization of Koran food; 3) Use and preparation for traditional food; 4) Table setting and table manner; 5) Provincial cuisine; 6) Traditional festive food or celebratory meal; 7) Religious food; 8) Fusion food; 9) Food and culture in foreign countries and food habit of Korean people living abroad; 10) Studies related with satins out. It was revealed that 268 papers(=ps) were published. Eating out was the most frequently reported subject(100 ps), followed by provincial cuisine(54 ps), use and preparation for traditional food(49 ps), food habit for foreign people and Korean people living abroad(22 ps). Researches on these 4 topics have been accelerated since the late half of 1990s. This reflects the social factors such as rapid growth of food service industry, settlement of local autonomy, popularization of leisure activities and accelerated introduction of foreign food and culture. Half of the studies on the eating out dealt with eating out behavior. And 30 papers were reports on the food service industry situations. More than half of the studies on the provincial cuisine(26 ps) were concentrated on digging out recipes. Studies on the use and preparation for traditional food were mainly about what kind of food and how often the food is used(17 ps). Kimchi was the most frequently studied food. There were 11 papers regarding food and culture in foreign countries. Most of the authors were historians or linguists. Food habit of Korean people living abroad were investigated in 7 papers. There was few studies on fusion food, table setting and table manner. This doesn't meet with increasing demand for specialized information in then fields. Researches on the traditional festive food or celebratory meal(5 ps) and religious food(9 ps) were negligible. Papers on the historical approach to the traditional food and food habit were limited(12 ps). Moreover, most of them were patchwork of existing literatures. Continuous researches to exploit the historical facts based on literary proof should be tried with patience. Otherwise, the papers will copy the hackneyed knowledge repeatedly. Globalization of Korean food means the development of Korean food for foreign people and export of them worldwide. Only 16 papers were reported on this subject, 14 of them were published after 2000, 8 of them were surveys on the foreigners' food preference. In order to get practical informations on what we develope and how we sell for the foreign customers, profound research on their food habit should be done.