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  1. The Garo community living in Meghalaya has always relied on fermented rice liquor known as Chubitchi as a main beverage in their everyday life. Chubitchi is celebrated by the Garos during feasts and ceremonies. T...

    Authors: Silba R. Marak, Dwijen Sharma and Hemen Sarma

    Citation: Journal of Ethnic Foods 2021 8:29

    Content type: Original article

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  2. Chhattisgarh state is situated in the central part of India and is also known as the ‘Bowl of rice’. Paddy is the principal crop of this state, and rice is the staple diet of the people. The state largely main...

    Authors: Akhilesh Shukla

    Citation: Journal of Ethnic Foods 2021 8:28

    Content type: Review article

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  3. Meekiri (sometimes also known as Mee-Deekiri); fermented buffalo milk gel is a deep-rooted dairy product in Sri Lankan food culture and the production of Meekiri plays an integral part in the livelihood of rural ...

    Authors: Hasitha Priyashantha, C. S. Ranadheera, D. M. D. Rasika and Janak K. Vidanarachchi

    Citation: Journal of Ethnic Foods 2021 8:27

    Content type: Review article

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  4. Exploration of ethnic traditional food recipes has an immense contribution to the preservation and sustainability of traditional food habits and culture. The main objective of this study was to explore and doc...

    Authors: Rosie Lalmuanpuii, Betsy Zodinpuii, J. Lalbiaknunga and Zothanpuia

    Citation: Journal of Ethnic Foods 2021 8:26

    Content type: Original article

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  5. Chetti or Peranakan Indian cuisine is a historical creolized minority ethnic cuisine of Malaysia that carries the gene of the country’s multi-ethnic sociocultural development. Its culinary heritage is a unique bl...

    Authors: Nurul Hanis Mohd Fikri, Ahmad Esa Abdul Rahman and Ismayaza Noh

    Citation: Journal of Ethnic Foods 2021 8:25

    Content type: Original article

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  6. African breadfruit is an underutilized food security crop which is a delicacy for the Ibo ethnic group of South East Nigeria. It is commonly found in West and Central Africa. It is an evergreen large tree that...

    Authors: Philippa C. Ojimelukwe and Fabian U. Ugwuona

    Citation: Journal of Ethnic Foods 2021 8:21

    Content type: Review article

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  7. Vojvodina Province (Northern Serbia) represents a multicultural area inhabited by around thirty nations and national or ethnic groups with their authentic tradition and culture. The gastronomy of Vojvodina has...

    Authors: Ivana Blešić, Marko D. Petrović, Tamara Gajić, Tatiana Tretiakova, Miroslav Vujičić and Julia Syromiatnikova

    Citation: Journal of Ethnic Foods 2021 8:20

    Content type: Original article

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  8. The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in...

    Authors: Norsyahidah Ismail, Muhammad Shahrim Ab. Karim, Farah Adibah Che Ishak, Mohd Mursyid Arsyad, Supatra Karnjamapratum and Jiraporn Sirison

    Citation: Journal of Ethnic Foods 2021 8:19

    Content type: Review article

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  9. Camel meat is an ethnic food consumed across the arid regions of Middle East and North-East Africa. It can be a potential alternative red meat for human consumption worldwide. Camel meat is nutritionally as go...

    Authors: Waqas N. Baba, Nuzhat Rasool, M. Selvamuthukumara and Sajid Maqsood

    Citation: Journal of Ethnic Foods 2021 8:18

    Content type: Review article

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  10. Raksi, a fermented distilled alcoholic beverage, is an ethnic drink consumed in high altitude regions of Singalila Ridge of the Himalayas and in adjoining high altitude places in Nepal, northern and north eastern...

    Authors: Soumya Majumder, Arindam Ghosh, Sourav Chakraborty, Sumedha Saha and Malay Bhattacharya

    Citation: Journal of Ethnic Foods 2021 8:17

    Content type: Original article

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  11. “Eu,” is a traditional millet-based mild alcoholic beverage consumed by the Toto tribe of West Bengal. Eu is prepared through the fermentation of millet with locally groomed starter culture “Moaa.” The study h...

    Authors: Soumita Bhattacharjee, Pallab Kar, Indrani Sarkar, Arnab Sen and Chandra Ghosh

    Citation: Journal of Ethnic Foods 2021 8:16

    Content type: Original article

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  12. Tea should be perceived more as a cultural product than a fast-moving consumer good with its roots deep in different cultures across nations. Nevertheless, consumer demands on tea have not been explored suffic...

    Authors: Lingyun Tong, Anne Toppinen and Lei Wang

    Citation: Journal of Ethnic Foods 2021 8:15

    Content type: Review article

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  13. Rendang is a kind of food that has become one of cultural heritages of Minangkabau tribe. It is not only a local food that has been crowned the best food in the world by CNN, but it also serves as the cultural id...

    Authors: Siti Fatimah, Delmira Syafrini, Wasino and Rahadian Zainul

    Citation: Journal of Ethnic Foods 2021 8:12

    Content type: Original article

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  14. West Bengal and Odisha, two distinguished provinces of India, are consecrated with prosperous animal resources. Both territories have substantially affluent traditional dairy-based products. Rasgulla is one of...

    Authors: Tanmay Sarkar, Molla Salauddin and Runu Chakraborty

    Citation: Journal of Ethnic Foods 2021 8:11

    Content type: Review article

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  15. The COVID-19 pandemic has halted activities in the global tourism industry, and the situation has only been worsened by the general air of uncertainty and lack of effective vaccinations. Consequently, people h...

    Authors: Bipithalal Balakrishnan Nair and Patita Paban Mohanty

    Citation: Journal of Ethnic Foods 2021 8:10

    Content type: Review article

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  16. Food is a cultural marker investigated by several fields of knowledge. The ecological approach to food plants used in human societies can give us insights into food biodiversity and its connection to cultural ...

    Authors: Rafaela H. Ludwinsky, Amanda E. Cavalhieri, Monika Kujawska, Nivaldo Peroni and Natalia Hanazaki

    Citation: Journal of Ethnic Foods 2021 8:9

    Content type: Original article

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  17. It is seen that anime, which is a Japanese animation type, with the food scenes in it, cause the curiosity and interest of the anime viewers from different cultures towards Japanese cuisine. It is thought to c...

    Authors: Guliz Basaran and Serdar Sunnetcioglu

    Citation: Journal of Ethnic Foods 2021 8:8

    Content type: Original article

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  18. 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...

    Authors: Stefania Chironi, Simona Bacarella, Luca Altamore, Pietro Columba and Marzia Ingrassia

    Citation: Journal of Ethnic Foods 2021 8:6

    Content type: Original article

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  19. 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...

    Authors: Sejabaledi A. Rankoana

    Citation: Journal of Ethnic Foods 2021 8:5

    Content type: Original article

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  20. 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...

    Authors: James Louis-Jean, Debbie Sanon, Kevin Louis-Jean, Nicole Sanon, Ruthonce Stvil Louis-Jean and Michelle Luvy Thomas

    Citation: Journal of Ethnic Foods 2021 8:1

    Content type: Review article

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  21. 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...

    Authors: Sachithra Mihiranie, Jagath K. Jayasinghe, Chamila V. L. Jayasinghe and Janitha P. D. Wanasundara

    Citation: Journal of Ethnic Foods 2020 7:42

    Content type: Review article

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  22. 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...

    Authors: Antonella Pasqualone, Ali Abdallah and Carmine Summo

    Citation: Journal of Ethnic Foods 2020 7:39

    Content type: Review article

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  23. 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...

    Authors: Ingvar Svanberg, Sabira Ståhlberg and Renat Bekkin

    Citation: Journal of Ethnic Foods 2020 7:38

    Content type: Review article

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  24. 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...

    Authors: Lethabo Phasha, Gomotsegang F. Molelekwa, Matlou I. Mokgobu, Thabiso J. Morodi, Michael M. Mokoena and Lutendo S. Mudau

    Citation: Journal of Ethnic Foods 2020 7:37

    Content type: Review article

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  25. 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...

    Authors: Pablo Alonso González and Eva Parga-Dans

    Citation: Journal of Ethnic Foods 2020 7:36

    Content type: Original article

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  26. 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...

    Authors: Diego Vargas-Yana, Brigitte Aguilar-Morón, Nelly Pezo-Torres, Kalidas Shetty and Lena Gálvez Ranilla

    Citation: Journal of Ethnic Foods 2020 7:35

    Content type: Original article

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  27. 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 ...

    Authors: Annisa Mardatillah

    Citation: Journal of Ethnic Foods 2020 7:34

    Content type: Review article

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  28. 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...

    Authors: Satheesh Neela and Solomon Workneh Fanta

    Citation: Journal of Ethnic Foods 2020 7:32

    Content type: Review article

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  29. 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...

    Authors: Yoshitaka Miyake and Ryo Kohsaka

    Citation: Journal of Ethnic Foods 2020 7:30

    Content type: Original article

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  30. 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...

    Authors: Hsien-Ming Lin, Ching Lin Pang and Da-Chi Liao

    Citation: Journal of Ethnic Foods 2020 7:29

    Content type: Original article

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  31. 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...

    Authors: Fadly Rahman

    Citation: Journal of Ethnic Foods 2020 7:28

    Content type: Original article

    Published on:

  32. 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...

    Authors: Bara Yudhistira and Ani Fatmawati

    Citation: Journal of Ethnic Foods 2020 7:27

    Content type: Review article

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  33. 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...

    Authors: Cassandra Betsy Persulessy, Endang Kusdiyantini, Rejeki Siti Ferniah, Tri Winarni Agustini and Anto Budiharjo

    Citation: Journal of Ethnic Foods 2020 7:24

    Content type: Review article

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  34. 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...

    Authors: Mohd Yusof Bin Kamaruzaman, Shahrim Ab Karim, Farah Adibah Binti Che Ishak and Mohd Mursyid Bin Arshad

    Citation: Journal of Ethnic Foods 2020 7:22

    Content type: Review article

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