Volume.41 No.4 August 2026

• Academic Exchange in Food Culture Research between Korea and Japan

  Toshio Asakura

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.293-300

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.293 Download PDF Export Citation

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• Japanese Texture Vocabulary as a Reflection of Food Culture

  Fumiyo Hayakawa

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.301-305

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.301 Download PDF Export Citation

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• Development of the Fisheries Industry and the Reassessment and Development of Fish Sauce in Modern Japan

  Akiko Moriya

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.306-315

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.306 Download PDF Export Citation

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• Medical Involvement in Food Culture and Food Autonomy

  Mayu Saito, Akiko Moriya

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.316-323

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.316 Download PDF Export Citation

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• Depictions of Food in the Edo Period: Specialties, Famous Places, and Local Products in E-sugoroku

  Kaoru Kamatani

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.324-329

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.324 Download PDF Export Citation

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• Characteristics and Operation of China’s Geographical Indication Products System

  Se Jin Jung

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.330-339

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.330 Download PDF Export Citation

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• A History of Vietnamese Agriculture

  Duk Kyung Choi

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.340-348

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.340 Download PDF Export Citation

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• Perceived Halal Friendliness of Korean Food and Its Relationship with Attitudes toward Korean Food and Consumption Intention among Pakistani Muslim Consumers in South Korea

  Seonghee Ko, Hye-Ran Lee, Hadeeqa Tahir, Minyoung Kim, Nariyah Woo

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.349-359

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.349 Download PDF Export Citation

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• Characteristics and Social Functions of Spice Culture in India: Focusing on Masala Culture

  Seonghee Ko, Gyung Hee Cha, Yoonkyoung Yang, Na Yeon Choi, Kavinder, Rimungchan Jajo, Nariyah Woo

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.360-373

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.360 Download PDF Export Citation

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• The Civilization History of Korean Soybeans: Origins and Utilization

  Duk Kyung Choi

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.374-382

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.374 Download PDF Export Citation

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• Introduction and Content Analysis of the Korean Cookbook 『Gyujungsehwa (규중세화)』

  Gyung Hee Cha

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.383-402

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.383 Download PDF Export Citation

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• A Study on the Authenticity-related Information Awareness of Korean-Style Kimchi and Acceptance of Localized Kimchi in the Japanese Kimchi Market

  Yong Min Kwon, Young Ju Ko, Chae Lin Park, Min Ji Song, Chang Hyeon Lee

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.403-416

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.403 Download PDF Export Citation

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• Study on the Food Culture in Veritable Records of the Joseon Dynasty through Text Frequency Analysis

  Mi-Hye Kim

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.417-430

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.417 Download PDF Export Citation

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• Segmentation of Meal Kit Consumers Based on Convenience Food Lifestyle (CFL) : Differences in Selection Attributes, Satisfaction, and Willingness to Pay More

  Jung Hwa Choi, Na Young Yi

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.431-441

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.431 Download PDF Export Citation

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• Changes in the Biotin Content of Commonly Consumed Agro-foods in Korea according to the Cooking Methods

  Gajin Kim, Daeyoon Kang, Sujong Park, Seulbi Seo, Eunji Park, Youngmin Choi, Younghwa Kim

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.442-450

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.442 Download PDF Export Citation

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• Prevalence of Microbial Contamination and Growth Dynamics in Eggs from Poultry Farms at Various Storage Temperatures

  Eun-Seon Lee, Bu-Min Kim, Dong Gyun Kim, Sun Moon Kang

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.451-458

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.451 Download PDF Export Citation

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• Sensory Characteristics and Acceptance of Commercial Yakgwa Using Check-All-That-Apply (CATA)

  Juyoun Lee

  Journal of The Korean Society of Food Culture :: Vol.41 No.4 pp.459-468

  DOI:https://doi.org/10.7318/KJFC/2026.41.4.459 Download PDF Export Citation

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