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Food products suitable for Muslim consumers should be halal certified, particularly when their origins or production processes are doubtful. However, there is a multiplicity of halal standards. This situation may...
Currently, consumers appear to have diversified characteristics with regard to food tastes and consumption habits. The globalization of markets and the migration phenomenon contributed to the modification of f...
Indigenous plant materials are sources of staple food for many people in the world. In the African continent, many rural communities continue to collect, grow and consume rain-fed food crops. Consumption of th...
The culturally embedded habitus forms esthetic sensibilities; that is, the culture of a specific community group is internalized through the process of socialization. Habitus extends to our sense of taste for ...
Peuyeum is a fermented cassava product from Indonesia. Peuyeum or cassava tapay is known as “Peuyeum Bandung,” whose name refers to a provincial capital in West Java, Java Island. Peuyeum is processed through fer...
The science of Ayurveda with its strong and unique fundamentals holds its domain forever amidst all scientific and medical advancements. The concept of Shadkriyakala (the different phases of disease formation)...
The biochemical process of fermentation (zymology) is widely practical for foods and beverages. This metabolic process involves microorganisms (bacteria) and their enzymes in the preparation and preservation o...
Indigenous and traditional foods of Sri Lanka inherit a long history and unique traditions continued from several thousands of years. Sri Lankan food tradition is strongly inter-wound with the nutritional, hea...
Food is a necessity for physical and spiritual well-being. It is sacred, identity, medicines, arts, religion, politics, social and legal. The different social system is recognised by the type of food that peop...
Humans need to obtain nutrients from foods for survival and health. Culture and belief play important roles in food selection and intake. Throughout human history, dietary factor has been one of the important ...
Broad beans (Vicia faba L.) are rarely consumed in Northern Europe and in the USA, whereas they are constantly present in the culinary habits of the Mediterranean and Middle Eastern countries. This grain legume i...
Hippophagy is still unthinkable in many European countries, but in the Mishär Tatar culinary tradition, horsemeat products play an important role. Part of the Mishär Tatars, originally from Nizhny Novgorod pro...
The purpose of the review is to assess the cultural practices and its influence on food waste in South Africa. Furthermore, it explores the reasons for food waste by looking at different cultural practice of v...
This paper presents the results of a novel study of Vino de Tea (pine heartwood wine) from the island of La Palma (Canary Islands, Spain). The aim is to investigate its differential characteristics and contribute...
Chicha is a traditional ethnic corn-based fermented beverage with a profound cultural relevance in the Andean region, especially in Peru where it has been part of religious ceremonies since pre-Inca civilizations...
The enterprise cultural heritage of the Minangkabau cuisine, West Sumatra in Indonesia was formed by several factors such as history, knowledge, and inheritance of processing procedures to the presentation of ...
French physical chemist, Hervé This, first proposed Note by Note (NbN) cooking in 1994. It is an application of molecular gastronomy and involves the use of compounds, either pure or in mixtures, rather than t...
Injera is fermented Ethiopian ethnic traditional staple food prepared usually form teff flour [Eragrostis tef (Zucc.) Trotter]. Almost all the Ethiopians consume this food at least once in a day. Injera preparati...
Although it is not used today, barnyard millet and foxtail millet were staples, especially for people living in the cold and mountainous areas in Japan. The Northern part of Iwate prefecture was the largest ar...
This study reviews the status of current organic sake and procurement strategies of organic rice by four brewers in Japan. Despite overall declining trends in shrinking domestic markets, sake categorized in the p...
This article examines the experiences of (re)producing home food in the daily life and food practices of Belgian Taiwanese immigrant women. The research is based on ethnography—both online and offline—and qual...
One of the most Indonesian popular food is rendang. In recent years, the popularity of this food goes upward to foreign countries after CNN’s polling in 2011, and 2017 placed rendang at the first number of the mo...
As an archipelago country, Indonesia has a variety of ethnicities and cultures. In addition to local cultures, Indonesian culture has been influenced by a diversity of external cultures and foods in its develo...
This paper aims to investigate the opinions of local cheese producers with regard to the relationships between cheese and tourism in rural areas. Based on a case study approach, data was collected through semi...
Cheese, which has a deep-rooted history, is a food product that reflects the cultural memory and history of communities, besides being a method of preserving milk. Cheese varieties differ according to the cult...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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 ...
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 ...
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 ...
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,...
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 ...
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...
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 ...
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...
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...
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...
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 ...
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...
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...
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...
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...
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...
Journal of Ethnic Foods is affiliated with Korean Food Research Institute.
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1.215 - Source Normalized Impact per Paper (SNIP)
0.405 - SCImago Journal Rank (SJR)
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