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Flatbreads are traditional food products of ancient origin, still produced and appreciated in their original locations and beyond, having spread through historical and modern migration. While the history and p...
Every culture protects its indigenous knowledge and practices, distinguishing them from other cultures. A qualitative inquiry described the traditional processing methods in preparing smoked meat or kinuday, p...
Kimchi is a traditional fermented vegetable dish from Korea globally appraised as healthy food. The most common kimchi is baechu kimchi made from Chinese cabbage (Brassica rapa). Having been an integral part in t...
Gudeg is one of the Indonesian foods that are identic with the city of Yogyakarta. It has a long history and development, which is closely related to the history of Yogyakarta and Surakarta. However, it is cur...
The tradition of making fermented foods and beverages in Iraq dates back to 7500 BC. These fermented foods and beverages are represented by meat-, milk-, vegetable-, and fruit-based products reflecting diversi...
Insects are important bioresources as they supply numerous tangible and intangible benefits to humans. Day-to-day livings of many communities in the world are associated with insects as food, medicine, social ...
Ceviche is present in all the Pacific coast of Latin America. Its origin and history are still debated. The consensus is that it arises from creolization between local and Eurasian ingredients and techniques. ...
This paper aims to present a socio-historical review of Indian cuisine and its evolution. Based on a thorough analysis of a wide range of documents, the investigation focuses on four eras, each having a signif...
Su cuisine (Jiangsu cuisine) belongs to the Eight Great Cuisines in China. The origin of Su cuisine can be traced back to the Spring and Autumn period (771–476 B.C). The flourish of Su cuisine was the outcome ...
Indigenous leafy vegetables (ILVs) do not only play a significant role in ensuring livelihoods for households in South Africa but can also contribute in enhancing the consumption of diversified foods for impro...
Sekanjabin, also known as Oxymel, is an ancient beverage including honey, fermented vinegar, water, and various fruits and herbs. Great physicians Hippocrates, Galen, and Avicenna recommended treating gastrointes...
The tourist-catering subsector plays an important role in the consolidation and attraction of tourism products and services offered. This research aims to ascertain the importance of synergies, and proactive c...
Various plants form the basis of multiple traditional ethnic cuisines and ethnomedicinal practices across the globe. The ethnic cuisines cater to the nutritional, dietary and medicinal requirements of the trib...
As a country with rice as the staple food, the dominant traditional ecological knowledge (TEK) on food in Indonesia is rice. However, in Tawangmangu District, Central Java Province, the TEK inherited from thei...
The aim of this study is to determine the tea and coffee consumption habits of individuals in Adana and İzmir and to identify how the new trends are effective in consumption patterns. Therefore, the research i...
Food memory has been determinant in the survival of social groups, the causes of its activation are varied (e.g. feelings, identity, need or challenge) and it is transmitted from generation to generation. Thes...
Beans have been regarded primarily as a staple food for peasants, an affordable protein source for the mass, and a symbol of rustic simplicity by writers of all ages. Among legumes, the common bean (Phaseolus vul...
Traditional foods have superior nutritional composition; however, they are largely absent from the Zimbabwean diet.
The objective of this study was to analyze gender inequalities and intersectionality experienced by rural-indigenous women who produce and sell native maize tortillas at three different markets-tianguis in cen...
The Pontic Greeks, besides their long and distinguished history, have a special and important culture and identity, elements of which are still preserved and active by their descendants a century after their s...
Nixtamalization, which means cooking maize in alkaline water, is the central technique for the culinary use of maize in Mexico and Central America. Without this procedure, relying on maize as the basic starch ...
Global climate change has become the most significant challenge of modern times, confronting the lives and security of vulnerable societies around the world. The anticipated impact of climatic variability will...
Earlier research regarding immigrants has shown that lifestyle and environmental factors are of importance for the risk of developing certain diseases. Food habits are one of these factors. As there is little ...
The purpose was to specify the concept of traditional food and the dimensions that make it up, identifying: definitions, authors and research projects; as well as to determine what is known and possible topics...
European dewberry, Rubus caesius L. (fam. Rosaceae), played an insignificant role as local food in Sweden before the twentieth century. It is known as salmbär ‘Solomon berries’ in the severely endangered regional...
Active use of berries in regional cuisines underlines gastronomic specifics of Russia. The present study focuses on three regions of Russian Siberia and establishes that edible berries are numerous there and d...
Traditional alcoholic beverages are today recognized for their potentialities and benefits to human health. Pulque is likely to be one of the most consumed traditional beverages in Mexico, which is currently bein...
This study proposes a way of reconsidering how to explain kimchi, which is quite diverse even though it is often referred to as if it expresses a single, universal dish, to non-Koreans, particularly given the ...
The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a su...
The paper acknowledges the remarkable contribution of cookbooks which have always played an instrumental role in researching the history of any community. However, it brings to light the fact that there are se...
Several coastal communities rely heavily on wild-caught fish for personal consumption and their livelihoods, thus being sensitive to the rapid global change affecting fish availability. However, in the last ce...
Aim of this research is to promote the inclusion of traditional Ottoman fruity meat dishes into business. Chefs working in various food establishments in Eskisehir were given training on fruity meat dishes for...
The Garo community living in Meghalaya has always relied on fermented rice liquor known as Chubitchi as a main beverage in their everyday life. Chubitchi is celebrated by the Garos during feasts and ceremonies. T...
Chhattisgarh state is situated in the central part of India and is also known as the ‘Bowl of rice’. Paddy is the principal crop of this state, and rice is the staple diet of the people. The state largely main...
Meekiri (sometimes also known as Mee-Deekiri); fermented buffalo milk gel is a deep-rooted dairy product in Sri Lankan food culture and the production of Meekiri plays an integral part in the livelihood of rural ...
Exploration of ethnic traditional food recipes has an immense contribution to the preservation and sustainability of traditional food habits and culture. The main objective of this study was to explore and doc...
Chetti or Peranakan Indian cuisine is a historical creolized minority ethnic cuisine of Malaysia that carries the gene of the country’s multi-ethnic sociocultural development. Its culinary heritage is a unique bl...
The original article that this is related to.
Fishing ensures necessary food for humans and is inextricably linked with the environment because coastal communities developed special fishing procedures to achieve better exploitation of the aquatic resource...
African breadfruit is an underutilized food security crop which is a delicacy for the Ibo ethnic group of South East Nigeria. It is commonly found in West and Central Africa. It is an evergreen large tree that...
Vojvodina Province (Northern Serbia) represents a multicultural area inhabited by around thirty nations and national or ethnic groups with their authentic tradition and culture. The gastronomy of Vojvodina has...
The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in...
Camel meat is an ethnic food consumed across the arid regions of Middle East and North-East Africa. It can be a potential alternative red meat for human consumption worldwide. Camel meat is nutritionally as go...
Raksi, a fermented distilled alcoholic beverage, is an ethnic drink consumed in high altitude regions of Singalila Ridge of the Himalayas and in adjoining high altitude places in Nepal, northern and north eastern...
“Eu,” is a traditional millet-based mild alcoholic beverage consumed by the Toto tribe of West Bengal. Eu is prepared through the fermentation of millet with locally groomed starter culture “Moaa.” The study h...
Tea should be perceived more as a cultural product than a fast-moving consumer good with its roots deep in different cultures across nations. Nevertheless, consumer demands on tea have not been explored suffic...
Traditional Chinese food has been believed to be closely associated with affecting salubrious health outcomes, enhancing longevity, and interoperating with traditional Chinese medicine. Over the past several d...
Rice beverages are traditionally prepared and consumed popularly by the different ethnic groups of North East India and claimed to have several health benefits. In an attempt to validate the traditional claims...
Rendang is a kind of food that has become one of cultural heritages of Minangkabau tribe. It is not only a local food that has been crowned the best food in the world by CNN, but it also serves as the cultural id...
Journal of Ethnic Foods is affiliated with Korea Food Research Institute.
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Source Normalized Impact per Paper (SNIP): 1.062
SCImago Journal Rank (SJR): 0.415
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