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  1. 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
    Content type: Original article Published on:

  2. 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
    Content type: Original article Published on:

  3. 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
    Content type: Review article Published on:

  5. 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
    Content type: Original article Published on:

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

  6. 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
    Content type: Original article Published on:

  9. 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
    Content type: Review article Published on:

  10. 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
    Content type: Original article Published on:

  11. 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
    Content type: Original article Published on:

  12. 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
    Content type: Original article Published on:

  13. 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
    Content type: Original article Published on:

  14. 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
    Content type: Original article Published on:

  16. 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
    Content type: Review article Published on:

  18. 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
    Content type: Review article Published on:

  22. 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
    Content type: Original article Published on:

  23. Sikchi begins with mankind's efforts to maintain life while consuming natural food. The history of Korean food, a long experience of adapting to nature, can be found since prehistoric times. For example, Bangu...

    Authors: Byoung-Seob Ko
    Citation: Journal of Ethnic Foods 2023 10:8
    Content type: Original article Published on:

  24. Kimchi is a Korean traditional fermented food which is one of the most popular ethnic fermented foods in Korea and consumed daily. The purpose of this review was to systematically evaluate all prospective clin...

    Authors: Eunhye Song, Lin Ang, Hye Won Lee, Myung-Sunny Kim, You Jin Kim, Daija Jang and Myeong Soo Lee
    Citation: Journal of Ethnic Foods 2023 10:7
    Content type: Review article Published on:

  26. Some wild and domesticated vegetables of Ibo ethnic tribe of Southeast, Nigeria, namely Piper guineense, Ocimum gratissimum, Solanum melongena L., Gongronema latifolium, Gnetum africanum and Vernonia amygdalina, ...

    Authors: Anthony Ukom, Miracle Albert, Philippa Ojimelukwe, Blessing Offia-Olua and Lilian Nwanagba
    Citation: Journal of Ethnic Foods 2023 10:6
    Content type: Original article Published on:

  27. Among Mesoamerican cultures, P’urhépecha settlers inhabiting Michoacán State in Central Mexico preserve ancestral tradition on mushrooms eating. Most mycological knowledge available for this ethnical group has...

    Authors: Mariano Torres-Gómez, Marlene Gómez-Peralta and Gerardo Vázquez-Marrufo
    Citation: Journal of Ethnic Foods 2023 10:4
    Content type: Original article Published on:

  28. This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have ...

    Authors: Elanur Şahin and Serpil Yalım Kaya
    Citation: Journal of Ethnic Foods 2023 10:3
    Content type: Review article Published on:

  29. The aims of this research were (i) to study with a sample of Argentine consumers the representations of traditional gastronomy through the free listing method; (ii) to identify consumers’ typologies according ...

    Authors: Facundo Cuffia, Edgar Rojas-Rivas, Ayelen Urbine and Jazmin Zaragoza-Alonso
    Citation: Journal of Ethnic Foods 2023 10:2
    Content type: Original article Published on:

  30. Chhurpi is the hardest cheese known in the world that is typically made in the mountain region of Nepal by coagulating milk with the help of coagulating agents and thereby partly draining the whey from the mil...

    Authors: Rajendra Panta, Vinod Kumar Paswan, Prajasattak Kanetkar, Durga Shankar Bunkar, Hency Rose and Shiva Bakshi
    Citation: Journal of Ethnic Foods 2023 10:1
    Content type: Original Article Published on:

  31. Dioscoreaceae or yam is a family of tuber that comprises many members with variability in utilization and their intensity of consumption. This family has wide variability and is used not only as food but also for...

    Authors: Teti Estiasih, Kgs. Ahmadi, Irawati Nur Indah Sari, Dessy Eka Kuliahsari and Erryana Martati
    Citation: Journal of Ethnic Foods 2022 9:49
    Content type: Review article Published on:

  32. Stunting is a serious public health problem in Indonesia. Madura Island, which is inhabited by the Madurese ethnicity, had a very high stunting prevalence. The cultural factors of stunting mainly focus on food...

    Authors: Rian Diana, Riris Diana Rachmayanti, Ali Khomsan and Hadi Riyadi
    Citation: Journal of Ethnic Foods 2022 9:48
    Content type: Original article Published on:

  33. This study aimed to evaluate the microbiological characteristics of bread dough and the nutritional quality of “Tabnen-naow,” an ethnic artisan bread consumed mainly in Burkina Faso. Originating in Boussé, this b...

    Authors: François Tapsoba, Nicolas Ouédraogo, Boureima Kagambèga, Ali Ouédraogo, Oumarou Zongo, Fulbert Nikièma and Aly Savadogo
    Citation: Journal of Ethnic Foods 2022 9:47
    Content type: Original Article Published on:

  34. To most indigenous communities, livestock plays important socio-cultural roles in addition to sustenance. Like many other communities in the world, the Borana people regard livestock and livestock products not...

    Authors: Buke G. Dabasso, Anselimo O. Makokha, Arnold N. Onyango and Julius M. Mathara
    Citation: Journal of Ethnic Foods 2022 9:46
    Content type: Original article Published on:

  36. Tauco is a fermented soybean paste like miso but typical from Indonesia, commonly used as umami seasoning. This study objective was to evaluate the nutritional composition of diverse tauco products found in In...

    Authors: Vika Tresnadiana Herlina, Hanifah Nuryani Lioe, Harsi Dewantari Kusumaningrum and Dede Robiatul Adawiyah
    Citation: Journal of Ethnic Foods 2022 9:44
    Content type: Original article Published on:

  37. The aim of the article is to advance knowledge regarding the significant role played by culinary trail projects in promoting foods from ethnic groups residing in Podkarpackie, Poland’s southeastern region. Pod...

    Authors: Jadwiga Topczewska, Jadwiga Lechowska, Joanna Kaszuba and Wanda Krupa
    Citation: Journal of Ethnic Foods 2022 9:43
    Content type: Original article Published on:

  38. South Indian cultures are diverse and unique amongst Indian traditions. In spite of many changes in Indian traditions over generations, South Indian states seem to have maintained a great extent of similarity ...

    Authors: Srinidhi K. Parthasarathi, Ananda Vardhan Hebbani and Padma Priya Dharmavaram Desai
    Citation: Journal of Ethnic Foods 2022 9:42
    Content type: Review article Published on:

  39. This paper reviews the traditional practice of Klila production, its microbiological, physicochemical and nutritional properties and aims to raise awareness of Klila. The main objective of this review is to hi...

    Authors: Rym Nouria Benamara, Meryem Benahmed, Kada Ibri, Boumediene Moussa Boudjemaa and Yann Demarigny
    Citation: Journal of Ethnic Foods 2022 9:41
    Content type: Review article Published on:

  40. Pulque is a fermented beverage prepared with the sap of agave species, consumed since pre-Hispanic times in Mexico. In the sixteenth century, spaces called pulquerías were established for the sale and consumption...

    Authors: Gonzalo D. Álvarez-Ríos, Alejandro Casas, Lucía Pérez-Volkow, Carmen J. Figueredo-Urbina, Juan de Dios Páramo-Gómez and Mariana Vallejo
    Citation: Journal of Ethnic Foods 2022 9:40
    Content type: Original article Published on:

  41. This study aims to analyze the relationships between culture and nature associated with food sovereignty of the P'urhépecha people of Michoacán, central Mexico. We explore how food sovereignty could be analyze...

    Authors: Tania I. González-Rivadeneira, Alejandro Casas and Arturo Argueta-Villamar
    Citation: Journal of Ethnic Foods 2022 9:36
    Content type: Review article Published on:

  42. The International Year of Quinoa (IYQ) (2013) showcased quinoa to the world and generated a rapid expansion in international demand for quinoa. It also increased the level of consumption in Peru. Peruvian ethn...

    Authors: Angie Higuchi, L. Emilio Morales, L. A. Sánchez-Pérez and Rocío Maehara
    Citation: Journal of Ethnic Foods 2022 9:39
    Content type: Original article Published on:

  43. Indigenous vegetables (IVs) are rich sources of essential nutrients, particularly vitamins and minerals, and other non-nutritive phytochemicals. IVs play a critical role in the food culture of the Ghanaian peo...

    Authors: Richard A. Atuna, Jemima Djah, Matthew A. Achaglinkame, Sanne Bakker, Linda Dari, Mildred Osei-Kwarteng, Gustav K. Mahunu, Irene Koomen and Francis K. Amagloh
    Citation: Journal of Ethnic Foods 2022 9:38
    Content type: Original article Published on:

  45. 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...

    Authors: Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Bárbara Côgo Venturim, Isabelle Lima Lopes and José Guilherme Prado Martin
    Citation: Journal of Ethnic Foods 2022 9:35
    Content type: Review article Published on:

  46. At the center of our research is the 'Paprykarz' (Paprikash—fish and rice sandwich pate), local fish food which is an example of the relations and networks in a field of maritime culture. These relations address ...

    Authors: Maciej Kowalewski and Robert Bartłomiejski
    Citation: Journal of Ethnic Foods 2022 9:34
    Content type: Original article Published on:

  47. Sardinia is one of the five Longevity Blue Zones (LBZs) in the world. Compared to other LBZs, the percentage of male centenarians in Sardinia is much higher. Due to the island’s isolation, the genetic traits o...

    Authors: Chaoyue Wang, Marco A. Murgia, José Baptista and Massimo F. Marcone
    Citation: Journal of Ethnic Foods 2022 9:33
    Content type: Review article Published on:

  48. 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...

    Authors: Vimbainashe Prisca Dembedza, Prosper Chopera, Jacob Mapara and Lesley Macheka
    Citation: Journal of Ethnic Foods 2022 9:32
    Content type: Review article Published on:
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Journal of Ethnic Foods

ISSN: 2352-619X

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