Page 2 of 4
Fermented foods production started thousands of years ago and comprised a wide variety of products from different cultures and countries. The discovery of fermented foods is considered an empirical process bas...
The increased frequency of extreme climate-induced natural disasters (floods, cyclones, mud slides, heat waves, droughts), attributed to climate change, is causing stress to already vulnerable livelihoods by a...
The article analyzes the trajectory of the reconstitution of the gastronomic heritage among the Italian Walser community. It focuses on the case study of potato production in the Otro Valley, in Alagna Valsesi...
One of the important dietary cultures of the Himalayan people is consumption of fermented foods and drinking of alcoholic fermented beverages, which are traditionally produced by the multiracial and multiethni...
Morocco has a rich plant biodiversity and an ancient ethnobotanical knowledge influenced by the ethnic diversity of the Moroccan population. This heritage has been preserved from generation to generation by tr...
The Valle de Tenza region, located in the Department of Boyacá—Colombia, shows a transition situation from the family farming of various food crops to coffee farming following an agribusiness model. From this ...
This study aimed to review the farming activity and the administrative measure to successfully increase the distribution of heirloom vegetable “mizuna” nationwide by examining the paradigm shift in the use of ...
Haria, a fermented rice beverage, is commonly consumed as a traditional drink by the tribal people of rural West Bengal. This beverage is prepared by fermenting steamed rice with the starter culture tablets, know...
Indonesia, a multicultural country, exhibits high diversity of cultural heritage. Sambal, for example, a traditional chili paste or sauce usually consumed as condiment, has been an integral part of Indonesian ...
Jagung bose is a typical corn-based staple meal from East Nusa Tenggara Province, Indonesia, which requires a considerable boiling period due to its hardness. After storage for almost one year, this staple food i...
Traditional food has long been recognised as an integral aspect of community across the globe. It varies from one community to another and is treasured as an image representation. Traditional Malay kuih in Malays...
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.
Journal of Ethnic Foods is affiliated with Korea Food Research Institute.
2022 Citation Impact
1.465 - SNIP (Source Normalized Impact per Paper)
0.544 - SJR (SCImago Journal Rank)
2022 Speed
8 days submission to first editorial decision for all manuscripts (Median)
143 days submission to accept (Median)
2022 Usage
513,062 downloads