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1. The history and science of Chongkukjang, a Korean fermented soybean product

   With several thousands of years of tradition, Chongkukjang is one of Korea’s most well-known fermented soybean foods. Chongkukjang has existed in Korea since the first century BC and throughout the Koryo dynas...

   Authors: Dae Young Kwon, Kyung Rhan Chung and Dai-Ja Jang

   Citation: Journal of Ethnic Foods 2019 6:5

   Content type: Review article Published on: 17 July 2019

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2. Riau Malay food culture in Pekanbaru, Riau Indonesia: commodification, authenticity, and sustainability in a global business era

   The purpose of this research is to provide an in-depth analysis of the commodification, authenticity, and sustainability of culinary legacy as an instance of intangible cultural legacy, as well as how to subse...

   Authors: Annisa Mardatillah, Sam’un Jaja Raharja, Bambang Hermanto and Tety Herawaty

   Citation: Journal of Ethnic Foods 2019 6:3

   Content type: Original article Published on: 17 July 2019

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