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The Bidayuh cuisines and culinary practices epitomize an inherent part of the cultural profile of the Sarawak community. This indigenous group (Bidayuh) is the second-largest group contributing to the Sarawak’...
Nappi, fermented shrimp, is a traditional diet that is widely consumed by the ethnic communities of Southeast Asian countries, especially in Bangladesh. The present study was carried out to determine the proximat...
The original article was published in Journal of Ethnic Foods 2024 11:4
Kimchi, the traditional lactic fermented vegetables from Korea, is globally praised for its potential as a functional food owing to the presence of beneficial microorganisms known as probiotics. However, the s...
One of the most typical dishes of traditional Mexican cuisine is pozole, made with nixtamalized maize. This dish has a special place as part of the identity of Mexican culture. However, it is time-consuming to pr...
The food and culinary heritage with medicinal uses are a fascinating field that combines history, culture, and health through food. Over the centuries, various cultures have developed knowledge and practices r...
The nomadic camels herders utilizing the extensive production system in Sudan depend mainly on fermented milk, locally known as Gariss, as their main stable food for several months during the year.
Terasi is an Indonesian traditional fermented shrimp paste commonly used as a condiment to enhance flavor in Indonesian cuisines. This product has distinctive sensory characteristics and is known by various na...
More and more individuals are realizing the need to take time away from their regular lives to recharge their bodies and minds by visiting new places. That's why we reasoned that drinking tea while on holiday ...
Palm wine (tuak) is a traditional drink recognized worldwide as the traditional drink of Africa, Southeast Asia, and Central America. The history of alcoholic beverages in Indonesia is from the prehistoric era an...
The Correction to this article has been published in Journal of Ethnic Foods 2024 11:13
The original article was published in Journal of Ethnic Foods 2023 10:50
Fermented seafood paste, terasi, is a ubiquitous ingredient in Indonesian traditional cuisine. It is commonly used as a flavor enhancer due to its unique, strong, and complex flavor. Traditionally, terasi is made...
Wallachian expansion brought to the Carpathian Mountains a system of shepherd economy—farming, production of Wallachian cheeses, animals adapted to life in difficult mountain conditions—mainly sheep of the Cak...
Peruvian gastronomy is continuously expanding throughout the world, captivating various regions and major cities with its flavors, textures, colors, and culinary excellence. The objective of this research is t...
The Correction to this article has been published in Journal of Ethnic Foods 2024 11:3
Rabri is a concentrated whole milk product from India that has been heat desiccated and sweetened. Herbs are reported to possess therapeutic properties. The addition of these herbs in the food enhances the functi...
Soybean is an important food resource that has been used for centuries in Korean cuisine. Soybean is considered a good source of protein and a nutritional powerhouse. Isoflavone, one of the components of soybe...
Ethnic practices with relation to starter culture reflect a region-specific traditions; therefore, documentation of such knowledge is key to improvise basic understanding as how traditions, cultures, and proce...
Probiotics (pro-for and bio- health) from yogurt are one of the most effective means to stimulate and strengthen the immune system. They help balance and regulate the digestive system, as well as preserve and enr...
Food self-production offers a promising solution to many urbanization problems in cities. However, despite the advanced technology, the acceptance and involvement of local residents (its users) are required fo...
Tempoyak is a traditional Indonesian fermented durian paste that is popular among the Malay ethnic community. While tempoyak is a distinctive, culturally significant culinary item in multifarious Indonesian cu...
Pempek is one of the renowned dishes from Palembang, famous throughout Indonesia, particularly in South Sumatra. Crafted from a blend of ground fish meat, tapioca, water, and seasonings, this dish is typically se...
Food is said to be ethnic, when it comes from diverse regions that have crossed international borders. Ethnic food has the ability to contribute to the growth, promotion, and strengthening of intercultural con...
This article reviews the critical role of cattle and beef production, consumption practices, and symbolic values, among other elements, in instituting Botswana’s beef heritage. The rise of gastronomic tourism ...
Cattle and buffalo are the main species producing milk for human consumption. Minor milch species such as goat, sheep, camel, horse, yak, donkey, and reindeer make up a less significant portion of the total mi...
Korea is developing a food culture based on various vegetation. Bibimbap is a one-dish meal that harmonizes the characteristics of Korean food. Bibimbap is made by placing seasoned meat, vegetables (namul), veget...
Som tum is widely recognized as a traditional ethnic cuisine originating from Thailand. The dish is composed of various ingredients, including raw papaya, tomatoes, chili, palm sugar, garlic, lime, and roasted...
Mevlevi cuisine, which carries the traces of history in Konya in Turkey, is an ethnic type of cuisine that is identified with that region. It is known that with the opening of more restaurants in the concept o...
Turkey is one of the major regions of wheat cultivation where wheat has economic, social, cultural, and archaeological values. The Anatolian lands are the homeland of wheat and the gene center of ancestral whe...
The original article was published in Journal of Ethnic Foods 2023 10:26
Traditional culinary practices have the ethnic codes of the societies they belong to in terms of form and content features. These codes, which are shaped by many factors such as migration, war, famine, disaste...
Each ethnic group has developed a food culture that enjoys delicious food by consuming natural materials or agricultural products from their respective regions. Because soybeans originated in Korea and are abu...
This research aims to determine the contents, cooking, and serving styles of local Turkish coffee kinds in Türkiye and to reveal their differences from traditional Turkish coffee. In addition, the distribution...
Consuming ethnic vegetable dishes, that has been an integral part in the food culture of many countries, is suggested to bring health benefits to humans. Kimchi from Korea and pao cai from China are two distin...
The objective of this study is twofold: one, to analyze the presence of the nutrition transition in Nigeria through assessment of national food consumption trends, obesity, and noncommunicable diseases (NCDs) ...
Ethiopia is a multiethnic nation with a wide range of cultural traditions, as well as ancient indigenous culinary skills that have made a significant contribution to national and religious holidays, family get...
Indonesia, a country with diverse cultures, possesses a rich variety of cultural heritage. The aim of this review is to discuss the culture of lepet considering its ethnic perspective, preparation and consumption...
The foods, diets, lifestyles, and cultures that can be encountered throughout the world are different depending on the environment of each region and each ethnic group. Ethnic food has been developed according...
The Correction to this article has been published in Journal of Ethnic Foods 2023 10:35
Yerba-mate (Ilex paraguariensis St. Hil) is a perennial South American plant widely investigated due to its effects on human health and chemical composition. Due to the presence of high levels of methylxanthines,...
Jeonju was selected as Korea’s only UNESCO City of Gastronomy in 2012. Jeonju food has been attracting attention as ‘sincere foods’ that is likened to a mother’s cooking and bricolage foods since ancient times...
The importance of culture and interest in K-culture due to the development of online Mediterraneania such as social media have increased curiosity about K-Food, which contains Korean traditions and cultures. I...
Bamboo shoots are a unique and versatile ingredient that has been a part of traditional cuisine and medicine in India for centuries. This review article provides an overview of the culinary heritage of bamboo ...
Kunu is a millet-based, non-alcoholic, and non-carbonated energy beverage commonly consumed in the northern part of Nigeria. The nutrients composition, antioxidant properties, and sensory characteristics of insta...
Gastronomy tourism and local food have become a powerful tool for tourism advertising because gastronomy often reflects the cultural identity of the destination. Local food images can help showcase the unique ...
The Philippine condiment, or sawsawan, comes in many forms such as suka (vinegar), toyo (soy sauce), patis (fish sauce), and calamansi (Philippine lime), to name a few. This paper aims to create a bibliographic d...
Tsalafouti is an ‘’unknown’’ Greek traditional cheese with great potential for getting Protected Designation of Origin accreditation and leading entrepreneurship in the area of origin. This study aimed to coll...
Lait caillé is a traditional fermented milk product in Burkina Faso. The objective of this study was to contribute to consumer acceptance of lait caillé. For this purpose, the production practices in rural and ur...
Dried and fermented mutton has been an essential storable protein source in an economy where weather conditions and seasonal fluctuations affect the availability of food. For generations, the Faroe islanders h...
Journal of Ethnic Foods is affiliated with Korea Food Research Institute.
Citation Impact 2023
Source Normalized Impact per Paper (SNIP): 1.062
SCImago Journal Rank (SJR): 0.415
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