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  1. 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...

    Authors: Vika Tresnadiana Herlina and R. Haryo Bimo Setiarto
    Citation: Journal of Ethnic Foods 2024 11:7
  2. 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 ...

    Authors: Shuvasree Banerjee and Pankaj Kumar Tyagi
    Citation: Journal of Ethnic Foods 2024 11:5
  3. 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...

    Authors: Leonard Wijaya, I Nyoman Sumerta, Toga Pangihotan Napitupulu, Atit Kanti, Ary Prihardhyanto Keim, Kate Howell and I Made Sudiana
    Citation: Journal of Ethnic Foods 2024 11:4
  4. 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...

    Authors: Reggie Surya, David Nugroho, Nurkhalida Kamal and Kantiya Petsong
    Citation: Journal of Ethnic Foods 2024 11:2
  5. 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...

    Authors: Władysław Migdał, Slavomír Marcinčák, Maria Walczycka, Jacek Domagała, Agnieszka Pluta-Kubica, Magda Filipczak-Fiutak, Anna Migdał and Łukasz Migdał
    Citation: Journal of Ethnic Foods 2024 11:1
  6. 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...

    Authors: Joaquín Aguirre-Sosa, Maria Luisa Dextre, Michellle Lozada-Urbano and Jorge Alberto Vargas-Merino
    Citation: Journal of Ethnic Foods 2023 10:50

    The Correction to this article has been published in Journal of Ethnic Foods 2024 11:3

  7. 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...

    Authors: Rajnee Lata, Ved Prakash Jaiswal, Veena Paul, Abhishek Dutt Tripathi, Aparna Agarwal and Dinesh Chandra Rai
    Citation: Journal of Ethnic Foods 2023 10:49
  8. 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...

    Authors: Rajiv Mili and R. C. Sundriyal
    Citation: Journal of Ethnic Foods 2023 10:47
  9. 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...

    Authors: Ewa Duda and Adamina Korwin-Szymanowska
    Citation: Journal of Ethnic Foods 2023 10:44
  10. 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...

    Authors: Lutfi Anggadhania, R. Haryo Bimo Setiarto, Dandy Yusuf, Lutfi Anshory and Mohammad Fathi Royyani
    Citation: Journal of Ethnic Foods 2023 10:42
  11. 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...

    Authors: Farida Ratu Wargadalem, Wasino and Leli Yulifar
    Citation: Journal of Ethnic Foods 2023 10:45
  12. 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...

    Authors: Meilinda Sari Yayusman, Umi Karomah Yaumidin and Prima Nurahmi Mulyasari
    Citation: Journal of Ethnic Foods 2023 10:43
  13. 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...

    Authors: Prajasattak Kanetkar, Vinod Kumar Paswan, Hency Rose, Abdelrazeq M. Shehata, Jude Felix, Durga Shankar Bunkar, Aman Rathaur, S. Yamini and Basant Kumar Bhinchhar
    Citation: Journal of Ethnic Foods 2023 10:40
  14. 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...

    Authors: David Nugroho, Reggie Surya, Jirapad Janshongsawang, Aphinya Thinthasit and Rachadaporn Benchawattananon
    Citation: Journal of Ethnic Foods 2023 10:37
  15. 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...

    Authors: Soon-Hee Kim, Juyeon Ko and Dae Young Kwon
    Citation: Journal of Ethnic Foods 2023 10:33
  16. 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...

    Authors: Yeliz Demir and Serkan Bertan
    Citation: Journal of Ethnic Foods 2023 10:32
  17. 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...

    Authors: David Nugroho, Reggie Surya, Fahrul Nurkolis, Ervan Surya, Aphinya Thinthasit, Nurkhalida Kamal, Jin-Seok Oh and Rachadaporn Benchawattananon
    Citation: Journal of Ethnic Foods 2023 10:31
  18. 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) ...

    Authors: Ellington Chukwu and Wisdom Dogbe
    Citation: Journal of Ethnic Foods 2023 10:30
  19. 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...

    Authors: Tesfaye Zeru, Temesgen Awoke, Teshome Assefa, Biniyam Tesfaye, Taddesse G/Giorgies, Abebe Bitew, Chere Taddesse, Kelemua Tesfaye, Yoseph Demelash, Asrat Yehualashet, Nahom Tefera, Nigat Ashenafi, Messeret W/Yohannes, Addisu Legesse, Waqtole Gobene, Andinet Abera…
    Citation: Journal of Ethnic Foods 2023 10:28
  20. 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...

    Authors: Ata Aditya Wardana, R. Haryo Bimo Setiarto and Laras Putri Wigati
    Citation: Journal of Ethnic Foods 2023 10:29
  21. 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...

    Authors: Dae Young Kwon, Kim Soon-Hee, Kyung Rhan Chung, James W. Daily and Sunmin Park
    Citation: Journal of Ethnic Foods 2023 10:26

    The Correction to this article has been published in Journal of Ethnic Foods 2023 10:35

  22. 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,...

    Authors: Itamar Luís Gonçalves and Alice Teresa Valduga
    Citation: Journal of Ethnic Foods 2023 10:25
  23. 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 ...

    Authors: Biswajeet Acharya, Amulyaratna Behera, Prafulla Kumar Sahu, Fahima Dilnawaz, Suchismeeta Behera, Bimalendu Chowdhury and Durga Prasad Mishra
    Citation: Journal of Ethnic Foods 2023 10:22
  24. 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...

    Authors: Kazeem Koledoye Olatoye, Emmanuel Anyachukwu Irondi, Wasiu Awoyale and Oluwatobi Ibukun Adeyemo
    Citation: Journal of Ethnic Foods 2023 10:21
  25. 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 ...

    Authors: Fajar Kusnadi Kusumah Putra, Mandradhitya Kusuma Putra and Selvi Novianti
    Citation: Journal of Ethnic Foods 2023 10:20
  26. 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...

    Authors: Karen Grace V. Aster, Jaime Ramir B. Castillo, Shekaina R. Cheng, John Paulo L. Trillana, Ysabella Marie B. Varlez and Jame Monren T. Mercado
    Citation: Journal of Ethnic Foods 2023 10:19
  27. 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...

    Authors: Eleni Malissiova, Ermioni Meleti, Antonia Samara, Maria Alexandraki and Athanasios Manouras
    Citation: Journal of Ethnic Foods 2023 10:18
  28. 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...

    Authors: Geoffroy Romaric Bayili, Charlotte Konkobo-Yaméogo, Sinaly Diarra, Bréhima Diawara, Lene Jespersen and Hagretou Sawadogo-Lingani
    Citation: Journal of Ethnic Foods 2023 10:17
  29. Indonesia is a home to diverse ethnicities and cultures that have influenced its culinary tradition. Moreover, Indonesian culinary tradition is shaped by the country’s wealth of natural resources, one of which...

    Authors: Indro Prastowo, Arief Abdillah Nurusman, Hendro Kusumo Eko Prasetyo Moro, Rizkianti and Cyntia Dewi
    Citation: Journal of Ethnic Foods 2023 10:15
  30. Among various types of breakfast in China, Cantonese morning tea (Yum Cha) is unique in its form and feature. Morning tea is a Cantonese tradition of morning activity, originated in the Qing dynasty. After yea...

    Authors: Kaiwei Guo, Na Zhang, Jianfen Zhang, Man Zhang, Mingzhu Zhou, Yue Zhang and Guansheng Ma
    Citation: Journal of Ethnic Foods 2023 10:12
  31. Kimchi, the traditional fermented vegetables with seasonings from Korea, is globally renowned as healthy food with anticancer properties. Colorectal cancer is the world’s third leading cancer with an increasin...

    Authors: Reggie Surya, Ervan Surya, David Nugroho, Andreas Romulo, Nurkhalida Kamal, Winiati Pudji Rahayu, Rachadaporn Benchawattananon and Jin-Seok Oh
    Citation: Journal of Ethnic Foods 2023 10:10

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