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  1. Worldwide, the number of wild and domesticated food species is declining, which endangers dietary diversity of particularly indigenous people. Unfortunately, eating culture and traditional knowledge is also ha...

    Authors: Daniela Penafiel, Wouter Vanhove, Ramon L. Espinel and Patrick Van Damme
    Citation: Journal of Ethnic Foods 2019 6:25
  2. Wild edible plants are valuable resources for improving food and nutritional security. Besides, they may provide important health benefits since the health-promoting components of plant-based foods usually exi...

    Authors: Mebrahtom Gebrelibanos Hiben, Jochem Louisse, Laura H.J. de Haan and Ivonne M. C. M. Rietjens
    Citation: Journal of Ethnic Foods 2019 6:23
  3. In Uzbekistan, local people consumed camel milk products since ancient time. Camel milk is a source of energy and nutrients which are consumed as raw or fermented products and also provides various potential h...

    Authors: Valeriy V. Pak, Olim K. Khojimatov, Gulnara J. Abdiniyazova and Elena B. Magay
    Citation: Journal of Ethnic Foods 2019 6:20
  4. There is evidence that consumers perceive fish as healthy (Carlucci D, Appetite 84:212–27,2015; Vanhonacker F, Br Food J 115:508–25,2013; Verbeke W, Public Health Nutr 8:422–9,2005.). Histori...

    Authors: Eduardo Esteves and Jaime Aníbal
    Citation: Journal of Ethnic Foods 2019 6:18
  5. The practice of making and eating fertilized duck eggs is a widely known practice in Asia. In the Philippines, “balut” is a popularly known Filipino delicacy which is made by incubating duck eggs for about 18 ...

    Authors: Maria Carinnes P. Alejandria, Tisha Isabelle M. De Vergara and Karla Patricia M. Colmenar
    Citation: Journal of Ethnic Foods 2019 6:16
  6. This paper discusses the social dimension of gastronomy, such as folk beliefs regarding avoidance and prescriptions during the stages of menstruation and pregnancy. Cooking and eating are imbued with special m...

    Authors: Ritu Geu Goswami and Mini Bhattacharyya Thakur
    Citation: Journal of Ethnic Foods 2019 6:19
  7. Nyonya cuisine is widely spread in the Malay Archipelago which is known as fusion of Chinese immigrant and local Malay cuisine. The cuisine has been established and developed with globalisation and movement of...

    Authors: Youri Oh, Nurul Fatin Afiqah Hj Abdul Razak, Donovan Hee Tat Wee, Eric Lu Ching and Zubaidah Rahman
    Citation: Journal of Ethnic Foods 2019 6:17
  8. Cassava is generally consumed by Javanese who inhabited the areas where cassava plant is cultivated; therefore, culturally, it has ethnic importance. Even though formerly it was regarded as marginal food, its ...

    Authors: Sri Herminingrum
    Citation: Journal of Ethnic Foods 2019 6:15
  9. 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
  10. 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
  11. Lesotho is a small country (30,350 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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

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