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  1. Traditional fermented food as a special delicacy is one of the elements of culinary diversity found in many regions of Indonesia. This type of food is closely related to the customs and surrounding environment...

    Authors: Cassandra Betsy Persulessy, Endang Kusdiyantini, Rejeki Siti Ferniah, Tri Winarni Agustini and Anto Budiharjo

    Citation: Journal of Ethnic Foods 2020 7:24

    Content type: Review article

    Published on:

  2. Spices play a vital role in Indian cuisine since long time. These are the some of the most valuable items of domestic as well as industrial kitchens. The role of spices is to increase the palatability and used...

    Authors: Vinod Kumar

    Citation: Journal of Ethnic Foods 2020 7:23

    Content type: Review article

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  3. Malaysia is synonymously known as a multicultural country flourished with gastronomic nuances in abundance. Within the multitude of well-known savory foods available through the history of Malaysia, kuih has a...

    Authors: Mohd Yusof Bin Kamaruzaman, Shahrim Ab Karim, Farah Adibah Binti Che Ishak and Mohd Mursyid Bin Arshad

    Citation: Journal of Ethnic Foods 2020 7:22

    Content type: Review article

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  4. Assam lies nestled in the far north-east corner of the Indian subcontinent. A country blessed with ample natural resources, the state of Assam also has a plethora of options in terms of choosing their core foo...

    Authors: Upasana Sarma, Viney Kumar Govila and Akanksha Yadav

    Citation: Journal of Ethnic Foods 2020 7:21

    Content type: Original article

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  5. Pancit in the Philippines is known as one of the acculturated dishes of the Filipinos from the Chinese. Filipinos accepted the culinary tradition and became as one of the indigenized culinary identities. This qua...

    Authors: Jame Monren T. Mercado and Avi Ben P. Andalecio

    Citation: Journal of Ethnic Foods 2020 7:19

    Content type: Original article

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  6. While neoliberalism has promoted free trade, market rule, and productivist agriculture in the food production system, farmers and their unions in developed countries partially managed to shun the forces of neo...

    Authors: Yoshitaka Miyake and Ryo Kohsaka

    Citation: Journal of Ethnic Foods 2020 7:18

    Content type: Original article

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  7. Ecuador is considered a multi-ethnic and multicultural country. It has several celebrations that are part of its traditions. One of these celebrations is the feast of All Souls Day, commemorated in a different...

    Authors: Efrén Silva Gómez, David Quezada Tobar, Miguel Orden Mejía and Estefanía Quezada Tobar

    Citation: Journal of Ethnic Foods 2020 7:17

    Content type: Review article

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  8. Ethiopia is a multiethnic country with diverse cultural practices to prepare foods and beverages having significant contributions in socioeconomic development. Contrary, comprehensive documentation of the prod...

    Authors: Nigussie Seboka Tadesse, Girum Faris Beyene, Tesfaye Bekele Hordofa and Ashenafi Ayenew Hailu

    Citation: Journal of Ethnic Foods 2020 7:16

    Content type: Original article

    Published on:

  9. The use of functional foods (FFs) for maintaining health and preventing or treating illnesses—in recent years—has been dramatically increased in the literature. There are available valuable examples of FFs in ...

    Authors: Ehsan Amiri Ardekani, Hossein Askari and Abdolali Mohagheghzadeh

    Citation: Journal of Ethnic Foods 2020 7:9

    Content type: Original article

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  10. Currently, gastronomy is a fundamental element for tourists to discover the culture and traditions of a destination. The transcendence granted to a culinary experience in a specific place can become a fundamen...

    Authors: Pablo Rodríguez-Gutiérrez, Francisco González Santa Cruz, Luz Stella Pemberthy Gallo and Tomás López-Guzmán

    Citation: Journal of Ethnic Foods 2020 7:8

    Content type: Original article

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  11. Algarroba (Prosopis alba) beer, known as aloja de algarroba (abbreviated aloja) in local Spanish, is the ancestral alcoholic beverage par excellence of the Wichís and other indigenous peoples of South American Gr...

    Authors: Anahí Naymé Herrera Cano and María Eugenia Suárez

    Citation: Journal of Ethnic Foods 2020 7:4

    Content type: Original article

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  12. Many freshwater fish species that were earlier appreciated by consumers have disappeared in the central, north and west European foodways. Although they were regarded as healthy and tasty, commercially capture...

    Authors: Ingvar Svanberg and Alison Locker

    Citation: Journal of Ethnic Foods 2020 7:3

    Content type: Original article

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  13. Different communities have various types of edible plants at their nearby ecology from which they process their traditional foods that make the basis of diversified diets for food and nutrition security. Explo...

    Authors: Geremew Bultosa, Moenyane Molapisi, Nelson Tselaesele, Rosemary Kobue-Lekalake, Gulelat Desse Haki, Shimane Makhabu, Bonno Sekwati-Monang, Eyassu Seifu and Gothatamang P. Nthoiwa

    Citation: Journal of Ethnic Foods 2020 7:1

    Content type: Original article

    Published on:

  14. Women’s food choices and preferences are important as key decision-makers in household food handling, especially the selection of local and traditional foods that can potentially affect health and disease prof...

    Authors: Arezoo Haghighian Roudsari, Abouali Vedadhir, Jamal Rahmani and Ali Milani Bonab

    Citation: Journal of Ethnic Foods 2019 6:33

    Content type: Original article

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  15. The consumption rate of traditional foods is gradually being reduced with time due to the globalization of the food systems and non-availability of modernized ready-to-use traditional food products. In order t...

    Authors: Stève Djiazet, Laurette Blandine Mezajoug Kenfack, Michel Linder and Clergé Tchiégang

    Citation: Journal of Ethnic Foods 2019 6:31

    Content type: Original article

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  16. Only a handful freshwater fish species are still commercially sought after in Sweden. Subsistence fishing in lakes and rivers is also rare nowadays and has in general been replaced by recreational fishing. How...

    Authors: Ingvar Svanberg, Armas Jäppinen and Madeleine Bonow

    Citation: Journal of Ethnic Foods 2019 6:30

    Content type: Original article

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  17. A considerable amount of research suggests that several ‘immigrants’ from low-and-middle income countries often adopt less healthy dietary and physical activity behaviours after settling in high income countri...

    Authors: Isaac Yeboah Addo, Loren Brener, Augustine Danso Asante and John de Wit

    Citation: Journal of Ethnic Foods 2019 6:29

    Content type: Original article

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  18. Food synergy is a concept of linking foods to health. Food consists of mixtures of nutrients, serving as a fuel for the body. When synergistic foods are put together, the evidence for potential health benefits...

    Authors: Tharani Devi Natarajan, Janci Rani Ramasamy and Kirthika Palanisamy

    Citation: Journal of Ethnic Foods 2019 6:27

    Content type: Review article

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  19. Worldwide, the number of wild and domesticated food species is declining, which endangers dietary diversity of particularly indigenous people. Unfortunately, eating culture and traditional knowledge is also ha...

    Authors: Daniela Penafiel, Wouter Vanhove, Ramon L. Espinel and Patrick Van Damme

    Citation: Journal of Ethnic Foods 2019 6:25

    Content type: Original article

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  20. Wild edible plants are valuable resources for improving food and nutritional security. Besides, they may provide important health benefits since the health-promoting components of plant-based foods usually exi...

    Authors: Mebrahtom Gebrelibanos Hiben, Jochem Louisse, Laura H.J. de Haan and Ivonne M. C. M. Rietjens

    Citation: Journal of Ethnic Foods 2019 6:23

    Content type: Original article

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  21. In Uzbekistan, local people consumed camel milk products since ancient time. Camel milk is a source of energy and nutrients which are consumed as raw or fermented products and also provides various potential h...

    Authors: Valeriy V. Pak, Olim K. Khojimatov, Gulnara J. Abdiniyazova and Elena B. Magay

    Citation: Journal of Ethnic Foods 2019 6:20

    Content type: Original article

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  22. There is evidence that consumers perceive fish as healthy (Carlucci D et.al, Appetite 84:212–27,2015; Vanhonacker F et.al, Br Food J 115:508–25,2013; Verbeke W et.al, Public Health Nutr 8:422–9,2005.). Histori...

    Authors: Eduardo Esteves and Jaime Aníbal

    Citation: Journal of Ethnic Foods 2019 6:18

    Content type: Review article

    Published on:

  23. The practice of making and eating fertilized duck eggs is a widely known practice in Asia. In the Philippines, “balut” is a popularly known Filipino delicacy which is made by incubating duck eggs for about 18 ...

    Authors: Maria Carinnes P. Alejandria, Tisha Isabelle M. De Vergara and Karla Patricia M. Colmenar

    Citation: Journal of Ethnic Foods 2019 6:16

    Content type: Original article

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  24. This paper discusses the social dimension of gastronomy, such as folk beliefs regarding avoidance and prescriptions during the stages of menstruation and pregnancy. Cooking and eating are imbued with special m...

    Authors: Ritu Geu Goswami and Mini Bhattacharyya Thakur

    Citation: Journal of Ethnic Foods 2019 6:19

    Content type: Original article

    Published on:

  25. Nyonya cuisine is widely spread in the Malay Archipelago which is known as fusion of Chinese immigrant and local Malay cuisine. The cuisine has been established and developed with globalisation and movement of...

    Authors: Youri Oh, Nurul Fatin Afiqah Hj Abdul Razak, Donovan Hee Tat Wee, Eric Lu Ching and Zubaidah Rahman

    Citation: Journal of Ethnic Foods 2019 6:17

    Content type: Original article

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  26. Cassava is generally consumed by Javanese who inhabited the areas where cassava plant is cultivated; therefore, culturally, it has ethnic importance. Even though formerly it was regarded as marginal food, its ...

    Authors: Sri Herminingrum

    Citation: Journal of Ethnic Foods 2019 6:15

    Content type: Original article

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  27. A better understanding of the effect of environmental temperature variation on appetite and food intake may inform the public of adopting appropriate prophylactic eating behaviors. Seasonal weather temperature...

    Authors: Abdelhadi Halawa

    Citation: Journal of Ethnic Foods 2019 6:28

    Content type: Original article

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  28. Ayurveda (the science of life) is one of the branches of Vedas. It is regarded as upaveda of Atharva Veda. It is a steam of knowledge coming down from generation to generation since eternity parallel to Vedic lit...

    Authors: Dhanya S., Ramesh N V and Abhayakumar Mishra

    Citation: Journal of Ethnic Foods 2019 6:14

    Content type: Review article

    Published on:

  29. Lesotho is a small country (30,350 sq.km with about 2.233 million population), completely surrounded by the Republic of South Africa. The people of the Kingdom of Lesotho are referred to as Basotho. This study...

    Authors: Pulane Nkhabutlane, Henriëtte L. de Kock and Gerrie E. du Rand

    Citation: Journal of Ethnic Foods 2019 6:12

    Content type: Review article

    Published on:

  30. Rice is a major cereal food crop and staple food in most of the developing countries. India stands second in the production of rice next to China. Though almost 40,000 varieties of rice are said to exist, at p...

    Authors: T. S. Rathna Priya, Ann Raeboline Lincy Eliazer Nelson, Kavitha Ravichandran and Usha Antony

    Citation: Journal of Ethnic Foods 2019 6:11

    Content type: Review article

    Published on:

  31. This study presents the case of an original and traditional knowledge system of palung, which is used in salt-making in the coastal communities of Bali. The study emphasizes the practicalities of the system and i...

    Authors: Yety Rochwulaningsih, Singgih Tri Sulistiyono, Mahendra Pudji Utama, Noor Naelil Masruroh, Siti Rukayah, Makhfud Efendy and Misri Gozan

    Citation: Journal of Ethnic Foods 2019 6:10

    Content type: Original article

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  32. The Green Revolution in India was initiated in the 1960s by introducing high-yielding varieties of rice and wheat to increase food production in order to alleviate hunger and poverty. Post-Green Revolution, th...

    Authors: Ann Raeboline Lincy Eliazer Nelson, Kavitha Ravichandran and Usha Antony

    Citation: Journal of Ethnic Foods 2019 6:8

    Content type: Review article

    Published on:

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