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1. Effects of subjective feeling of environmental temperature on appetite and food intake in Chinese sociodemographic and ethnic groups

   A better understanding of the effect of environmental temperature variation on appetite and food intake may inform the public of adopting appropriate prophylactic eating behaviors. Seasonal weather temperature...

   Authors: Abdelhadi Halawa

   Citation: Journal of Ethnic Foods 2019 6:28

   Content type: Original article Published on: 11 November 2019

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2. Traditional methods of food habits and dietary preparations in Ayurveda—the Indian system of medicine

   Ayurveda (the science of life) is one of the branches of Vedas. It is regarded as upaveda of Atharva Veda. It is a steam of knowledge coming down from generation to generation since eternity parallel to Vedic lit...

   Authors: Dhanya S., Ramesh N V and Abhayakumar Mishra

   Citation: Journal of Ethnic Foods 2019 6:14

   Content type: Review article Published on: 7 November 2019

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3. Vegetarian food recommendation in the traditional Islamic teachings to increase the fertility of men

   About half of the infertilities are due to men’s problems. In medicine, there are valuable treasures that confirm the effectiveness of some of them today and they have been approved for the treatment of diseas...

   Authors: Reza Dehghani Bidgoli

   Citation: Journal of Ethnic Foods 2019 6:13

   Content type: Review article Published on: 30 October 2019

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4. Culinary practices: preparation techniques and consumption of Basotho cereal breads in Lesotho

   Lesotho is a small country (30,350 sq.km with about 2.233 million population), completely surrounded by the Republic of South Africa. The people of the Kingdom of Lesotho are referred to as Basotho. This study...

   Authors: Pulane Nkhabutlane, Henriëtte L. de Kock and Gerrie E. du Rand

   Citation: Journal of Ethnic Foods 2019 6:12

   Content type: Review article Published on: 24 October 2019

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5. Nutritional and functional properties of coloured rice varieties of South India: a review

   Rice is a major cereal food crop and staple food in most of the developing countries. India stands second in the production of rice next to China. Though almost 40,000 varieties of rice are said to exist, at p...

   Authors: T. S. Rathna Priya, Ann Raeboline Lincy Eliazer Nelson, Kavitha Ravichandran and Usha Antony

   Citation: Journal of Ethnic Foods 2019 6:11

   Content type: Review article Published on: 21 October 2019

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6. Traditional knowledge system in palung salt-making in Bali Island

   This study presents the case of an original and traditional knowledge system of palung, which is used in salt-making in the coastal communities of Bali. The study emphasizes the practicalities of the system and i...

   Authors: Yety Rochwulaningsih, Singgih Tri Sulistiyono, Mahendra Pudji Utama, Noor Naelil Masruroh, Siti Rukayah, Makhfud Efendy and Misri Gozan

   Citation: Journal of Ethnic Foods 2019 6:10

   Content type: Original article Published on: 16 October 2019

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7. The impact of the Green Revolution on indigenous crops of India

   The Green Revolution in India was initiated in the 1960s by introducing high-yielding varieties of rice and wheat to increase food production in order to alleviate hunger and poverty. Post-Green Revolution, th...

   Authors: Ann Raeboline Lincy Eliazer Nelson, Kavitha Ravichandran and Usha Antony

   Citation: Journal of Ethnic Foods 2019 6:8

   Content type: Review article Published on: 1 October 2019

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8. Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism

   The food culture of Indonesia is shaped by several factors such as nature, history, and culture. With its enormous geographic and cultural diversity across the archipelagos, it is evident that Indonesian cuisi...

   Authors: Serli Wijaya

   Citation: Journal of Ethnic Foods 2019 6:9

   Content type: Review article Published on: 18 September 2019

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9. Traditional dairy products in Algeria: case of Klila cheese

   The cheese Klila occupies a very important socio-economic place established in the rural and peri-urban environment. It is a fermented cheese produced empirically in several regions of Algeria. It is the most pop...

   Authors: Choubaila Leksir, Sofiane Boudalia, Nizar Moujahed and Mabrouk Chemmam

   Citation: Journal of Ethnic Foods 2019 6:7

   Content type: Review article Published on: 2 September 2019

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10. Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition

    Making cheese by coagulating milk with extracts or parts of plants is a tradition of many countries facing the Mediterranean basin. Such cheeses were historically produced from sheep and goat milk and represen...

    Authors: Michele Faccia, Daniele Apruzzese and Pierluigi Passaro

    Citation: Journal of Ethnic Foods 2019 6:6

    Content type: Original article Published on: 28 August 2019

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11. 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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12. Medicinal food understanding in Korean gastronomic culture

    Korean food has countless health benefits and has been used for centuries to keep the body in balance. Food and medicine are usually considered as one and the same thing. The idea that health starts with food ...

    Authors: Serdar Oktay and Erhun Kemal Ekinci

    Citation: Journal of Ethnic Foods 2019 6:4

    Content type: Original article Published on: 17 July 2019

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13. 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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14. Bika Ambon of Indonesia: history, culture, and its contribution to tourism sector

    Indonesia is an archipelago with more than 17,000 islands and more than 300 ethnic groups. Today, the country has 35 provinces, and each province has its own local culture, language, and ethnic food. Medan is ...

    Authors: Chairy and Jhanghiz Syahrivar

    Citation: Journal of Ethnic Foods 2019 6:2

    Content type: Review article Published on: 17 July 2019

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15. Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal

    Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document tradi...

    Authors: Eni Harmayani, Anil Kumar Anal, Santad Wichienchot, Rajeev Bhat, Murdijati Gardjito, Umar Santoso, Sunisa Siripongvutikorn, Jindaporn Puripaatanavong and Unnikrishnan Payyappallimana

    Citation: Journal of Ethnic Foods 2019 6:1

    Content type: Original article Published on: 17 July 2019

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