Volume.40 No.1 February 2025

• A Comparative Study on Food-Related Behavioral Characteristics of Vegetarians and Non-Vegetarians: Using the 2023 Consumer Behavior Survey for Food

  Seung Jae Lee, Kyung Won Lee

  Journal of The Korean Society of Food Culture :: Vol.40 No.1 pp.1-12

  DOI:https://doi.org/10.7318/KJFC/2025.40.1.1

  Open abstract

• The Dietary Pattern of the Gentry Families of the 17th Century in the 「Hyeonpung Gwakssi Eongan」

  Gyung Hee Cha

  Journal of The Korean Society of Food Culture :: Vol.40 No.1 pp.13-35

  DOI:https://doi.org/10.7318/KJFC/2025.40.1.13

  Open abstract

• Exploring Customer Satisfaction and Dissatisfaction Attributes in Korean Restaurants: An Impact-Asymmetry Analysis Approach

  Hee Jin Um, Hee Yoon Kwon, Sung-Bum Kim, Eunhye Park

  Journal of The Korean Society of Food Culture :: Vol.40 No.1 pp.36-45

  DOI:https://doi.org/10.7318/KJFC/2025.40.1.36

  Open abstract

• Analysis of the Intake Status of Functional Food and Influencing Factors among Adults Using 2023 Consumer Behavior Survey for Food

  Meera Kim

  Journal of The Korean Society of Food Culture :: Vol.40 No.1 pp.46-57

  DOI:https://doi.org/10.7318/KJFC/2025.40.1.46

  Open abstract

• Household Food Waste Practices and Factors Affecting Food Waste Reduction Intentions of Food Purchasers: Data from the 2022 Consumer Behavior Survey for Food

  Junghwa Choi, Kyung-Eun Lee

  Journal of The Korean Society of Food Culture :: Vol.40 No.1 pp.58-69

  DOI:https://doi.org/10.7318/KJFC/2025.40.1.58

  Open abstract