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Effect of different oils and sugar syrups on the properties of tray kadayif (traditional Turkish dessert)
Influence of the traditional food culture of Ancient Egypt on the transition of cuisine and food culture of contemporary Egypt
A journey to explore the health properties of traditional Korean diet: a commentary
Chemopreventive potential of kimchi, an ethnic food from Korea, against colorectal carcinogenesis associated with red meat intake
The impact of the Green Revolution on indigenous crops of India
The authentic balut: history, culture, and economy of a Philippine food icon
RETRACTED ARTICLE: Seven spices of India—from kitchen to clinic
Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism
Nutritional and functional properties of coloured rice varieties of South India: a review
Welcome to BMC
We are delighted to announce that the Journal of Ethnic Foods is part of the BMC family of journals as of January 2019. The BMC website already receives over 100 million views per year and has expanded beyond biomedicine into a broader area of inquiry to offer a wider portfolio of subject fields on a single platform for authors considering open access publishing. Bookmark our new URL and make sure to sign up to our article alerts so you can keep up with all of the latest research and articles and read more about BMC’s pioneering spirit.
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The archival content of the Journal of Ethnic Foods can be located here.
Introduction of Journal of Ethnic Foods’ Special Issue
Aims and scope
The Journal of Ethnic Foods provides comprehensive coverage about people’s consumption of food and aims to illuminate the benefits of traditional understanding and knowledge of foods developed over a long time.
Food and eating are studied by several disciplines because food has always been more than just nutrients. Food studies have provided better insights into important societal processes involving economics, health, politics, history, and the environment. The journal emphasises research that explores food, gastronomy and eating behaviours that are related to particular geographical contexts and ethnicities. The uniqueness, variety and creativity of food traditions and cultures, as well as the complex interplay of societal and environmental factors can be fully understood by considering perspectives on ethnography, cultural anthropology, population health and well-being, biology, history, ecology and geography. Articles in scope with the journal should cover these areas. The journal welcomes review articles in all those fields, especially those highlighting the multidisciplinary nature of the study of ethnic food.
The journal covers foods from different geographic areas across continents, ultimately focusing on topics that contribute to health and quality of life.
It’s not just about nutrients - Editor blog
Read the interview blog with the Editor-in-Chief Dr. Dae Young Kwon on why it's important to analyse food, eating behaviours and heritage from a variety of perspectives and with a diverse and inclusive approach.
- Editorial Board
- Instructions for Editors
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Journal of Ethnic Foods is affiliated with Korean Food Research Institute.
Annual Journal Metrics
3.3 - CiteScore
1.278 - Source Normalized Impact per Paper (SNIP)
0.460 - SCImago Journal Rank (SJR
11 days to first decision for all manuscripts (Median)
33 days to first decision for reviewed manuscripts only (Median)
513,062 downloads (2022)
318 Altmetric mentions (2021)
This journal is indexed by
- Directory of Open Access Journals (DOAJ)