Articles

Ina sua: The traditional Food Fermentation from Teon Nila Serua, Central of Maluku, Indonesia

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

Seven spices of India—from kitchen to clinic

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

The diversity of traditional Malay kuih in Malaysia and its potentials

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

The traditional and therapeutic use of banana and its plant based delicacies in ethnic Assamese cuisine and religious rituals from Northeast India

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

History, ethnicity, and policy analysis of organic farming in Japan: when “nature” was detached from organic

The ratio of organic farming in Japan stagnated in terms of area and involved farmers despite the richness in history symbolized in terms such as the Fukuoka methods or the more recent Teikei. This paper first re...

Authors: Yoshitaka Miyake and Ryo Kohsaka

Ysla de Panciteria: a preliminary study on the culinary heritage significance of pancit using the heritage documentation approach—the case of Luzon Island, Philippines

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

From hoes to story-telling as “Weapons of the Weak”: farmers’ resistance to neoliberal 2007 Multi-Product Management Stabilization Plan in Japan

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

The Table of the Dead at the celebration of the deceased in the Ecuadorian Coastal Lowlands region

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

Traditional foods and beverages in Eastern Tigray of Ethiopia

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

Namul, the driving force behind health and high vegetable consumption in Korea

Namul (greens) is the driving force behind the fact that Korea has the highest per capita vegetable consumption in the world and also the secret to the longevity of Koreans. The word “Namul” refers to foods made ...

Authors: Soon-Hee Kim, Dae Young Kwon and Donghwa Shin

Impact of intermittent dietary restriction on the health-related outcomes of faith-based fasting

For much of the history of studying the effects of intermittent fasting on the health of people who engage in fasting for religious reasons, there has been no conclusive evidence-based consensus on the health ...

Authors: Abdelhadi Halawa

Characteristics of different ethnic and traditional bread from the perspective of Islamic traditional medicine

Bread is one of the staple foods throughout the world due to its great nutritional attributes. There are numerous types of bread in different countries that some of them are specific to a particular region or ...

Authors: Seyed Ahmad Emami and Zahra Sobhani

Tradition and Fermentation Science of prohok, an ethnic fermented fish product of Cambodia

Cambodian foods are increasingly consumed outside Southeast Asia, yet are the subject of remarkably few reports. The Khmer culture and culinary traditions of Cambodian people, both historical and contemporary,...

Authors: Karen LeGrand, Buntong Borarin and Glenn M. Young

How to study ethnic food: senses, power, and intercultural studies

This article gives a broad review of the literature focusing on food, senses, and intercultural relations. Integrating cultural studies literature and concepts into ethnic food studies, it tries to understand ...

Authors: Defne Karaosmanoğlu

Personalized diet oriented by artificial intelligence and ethnic foods

In the future, societies will endeavor to move beyond the framework of the industrial economy and the world will enter a new era marked by super-aged populations, artificial intelligence (AI), and the lifestyl...

Authors: Dae Young Kwon

Memorial functional foods: a new concept from Bavi tribe

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

Gastronomic satisfaction of the tourist: empirical study in the Creative City of Popayán, Colombia

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

Nutritional characteristics and health effects of regional cuisines in China

Cuisine is the characteristic manifestation of the regional culture of Chinese food, which was formed and developed along with the distribution of physical geography and environment, the development of product...

Authors: Na Zhang and Guansheng Ma

Indigenous communities and their food systems: a contribution to the current debate

The present study contributes to the debate on the need to develop unconventional strategies for mitigating food insecurity in the world. Ancient peoples’ knowledge and experience may help to deepen the debate...

Authors: Diosey Ramon Lugo-Morin

Plants and foods as identity markers: an ethnographic analysis on the case of the (Y)Ezidis from Batman (Turkey)

Located in the geographical region called Upper Mesopotamia, Batman has a wide cultural diversity. One of the Kurdish (Kurmancî)-speaking ethno-religious communities of Batman is the (Y)Ezidis which have been ...

Authors: Berivan Can Emmez

Ethnobiology of algarroba beer, the ancestral fermented beverage of the Wichí people of the Gran Chaco I: a detailed recipe and a thorough analysis of the process

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

Caviar, soup and other dishes made of Eurasian ruffe, Gymnocephalus cernua (Linnaeus, 1758): forgotten foodstuff in central, north and west Europe and its possible revival

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

Traditional festive food and fragile aspirations of development in Italy: the case of agnolotti pasta

This research draws from memories, and the deep sense of belonging, tradition, and presence that is linked with a dish of Italian regional tradition; agnolotti pasta, one example of what can be considered an I...

Authors: Michele F. Fontefrancesco

Plant-based traditional foods and beverages of Ramotswa Village, Botswana

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

Explaining the barriers and facilitators of ethnic and traditional food choices from the viewpoints of women

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

Paruthi Paal, a nutrient-rich healthy drink from cottonseed: an Indian delicacy

Paruthi Paal is a very nutritious drink that is very much popular in the Tamil Nadu state of India. Paruthi Paal is regarded as “triple-nutrient” as it is a very rich source of protein, essential fatty acids, ...

Authors: Manoj Kumar

An ethno-nutritional study on spices used in traditional foods of the Western Regions of Cameroon: the case of nah poh

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

An endangered regional cuisine in Sweden: the decline in use of European smelt, Osmerus eperlanus (L., 1758), as food stuff

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

Associations of post-migration dietary and physical activity behaviours with acculturation and social cognitive factors: a cross-sectional study of Australian residents born in sub-Saharan Africa

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

Nutraceutical potentials of synergic foods: a systematic review

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

A monographic research on the Assyrian culinary culture in Turkey

Assyrians are the oldest civilization of Mesopotamia and have a history of 5500–6000 years. They are known as the first civilization in history, founded in Antakya by Mor Petrus in 37–43 AD and briefly announc...

Authors: Cagla Ozer

Food biodiversity includes both locally cultivated and wild food species in Guasaganda, Central Ecuador

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

Effect of households’ dietary knowledge on local (ofada) rice consumption in southwest Nigeria

An understanding of dietary knowledge will most likely inform the consumption of healthy foods. Studies have shown that local (ofada) rice is superior to other rice brands in terms of protein and minerals cruc...

Authors: A. O. Ogunleke and Lloyd J. S. Baiyegunhi

Ethnomedicine and ethnobotany of Maerua subcordata (Gilg) DeWolf

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

The influence of biculturalism/integration attributes on ethnic food identity formation

Authors: Noriza Ishak, Mohd Salehuddin Mohd Zahari, Salim Abdul Talib and Hafiz Mohd Hanafiah

Lamang tapai: the ancient Malay food in Minangkabau tradition

Lamang tapai is a traditional food which consists of lemang and tapai that are used in various traditional ceremonies of Minangkabau people, mainly in West Sumatra. However, lemang and tapai are also known as tra...

Authors: Tania Yovani

Composition of camel milk and evaluation of food supply for camels in Uzbekistan

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

Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives

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

The authentic balut: history, culture, and economy of a Philippine food icon

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

Folk beliefs of food avoidance and prescription among menstruating and pregnant Karbi women of Kamrup district, Assam

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

The development of Nyonya cuisine in the Malay Archipelago: Penang and Malacca Nyonya cuisine

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

The genealogy of traditional Javanese cassava-based foods

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

Effects of subjective feeling of environmental temperature on appetite and food intake in Chinese sociodemographic and ethnic groups

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

Traditional methods of food habits and dietary preparations in Ayurveda—the Indian system of medicine

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

Vegetarian food recommendation in the traditional Islamic teachings to increase the fertility of men

About half of the infertilities are due to men’s problems. In medicine, there are valuable treasures that confirm the effectiveness of some of them today and they have been approved for the treatment of diseas...

Authors: Reza Dehghani Bidgoli

Culinary practices: preparation techniques and consumption of Basotho cereal breads in Lesotho

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

Nutritional and functional properties of coloured rice varieties of South India: a review

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

Traditional knowledge system in palung salt-making in Bali Island

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

The impact of the Green Revolution on indigenous crops of India

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

Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism

The food culture of Indonesia is shaped by several factors such as nature, history, and culture. With its enormous geographic and cultural diversity across the archipelagos, it is evident that Indonesian cuisi...

Authors: Serli Wijaya