Journal of Ethnic Foods is accepting submissions and will publish its first articles soon.
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The archival content of the Journal of Ethnic Foods can be located here.
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.
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.
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Journal of Ethnic Foods is affiliated with Korean Food Research Institute.
2017 Journal Metrics
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- Directory of Open Access Journals (DOAJ)