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Content type: Review article

The history and science of Chongkukjang, a Korean fermented soybean product

With several thousands of years of tradition, Chongkukjang is one of Korea’s most well-known fermented soybean foods. Chongkukjang has existed in Korea since the first century BC and throughout the Koryo dynas...

Authors: Dae Young Kwon, Kyung Rhan Chung and Dai-Ja Jang

Citation: Journal of Ethnic Foods 2019 6:5

Published on: 17 July 2019
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Content type: Original article

Medicinal food understanding in Korean gastronomic culture

Korean food has countless health benefits and has been used for centuries to keep the body in balance. Food and medicine are usually considered as one and the same thing. The idea that health starts with food ...

Authors: Serdar Oktay and Erhun Kemal Ekinci

Citation: Journal of Ethnic Foods 2019 6:4

Published on: 17 July 2019
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Content type: Original article

Riau Malay food culture in Pekanbaru, Riau Indonesia: commodification, authenticity, and sustainability in a global business era

The purpose of this research is to provide an in-depth analysis of the commodification, authenticity, and sustainability of culinary legacy as an instance of intangible cultural legacy, as well as how to subse...

Authors: Annisa Mardatillah, Sam’un Jaja Raharja, Bambang Hermanto and Tety Herawaty

Citation: Journal of Ethnic Foods 2019 6:3

Published on: 17 July 2019
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Content type: Review article

Bika Ambon of Indonesia: history, culture, and its contribution to tourism sector

Indonesia is an archipelago with more than 17,000 islands and more than 300 ethnic groups. Today, the country has 35 provinces, and each province has its own local culture, language, and ethnic food. Medan is ...

Authors: Chairy and Jhanghiz Syahrivar

Citation: Journal of Ethnic Foods 2019 6:2

Published on: 17 July 2019
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Content type: Original article

Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal

Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document tradi...

Authors: Eni Harmayani, Anil Kumar Anal, Santad Wichienchot, Rajeev Bhat, Murdijati Gardjito, Umar Santoso, Sunisa Siripongvutikorn, Jindaporn Puripaatanavong and Unnikrishnan Payyappallimana

Citation: Journal of Ethnic Foods 2019 6:1

Published on: 17 July 2019
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Articles

The history and science of Chongkukjang, a Korean fermented soybean product

Medicinal food understanding in Korean gastronomic culture

Riau Malay food culture in Pekanbaru, Riau Indonesia: commodification, authenticity, and sustainability in a global business era

Bika Ambon of Indonesia: history, culture, and its contribution to tourism sector

Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal

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Journal of Ethnic Foods

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