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  1. This review paper explores the history, cultural significance, and functional characteristics of soybean paste (doenjang) in Korean cuisine. In particular, it covers its origins, cultural importance, productio...

    Authors: Young Kyoung Park, Jinwon Kim, Myeong Seon Ryu, Do-Youn Jeong and Hee-Jong Yang
    Citation: Journal of Ethnic Foods 2024 11:30
    Content type: Review article Published on:

  3. Bioflavor and fermented foods in Indonesian cuisine were interesting for studying the relationship between fermentation products, microbial aspects, functional implications and biotechnological applications. T...

    Authors: R. Haryo Bimo Setiarto, Senlie Octaviana, Urip Perwitasari, Ario Betha Juanssilfero and Suprapedi Suprapedi
    Citation: Journal of Ethnic Foods 2024 11:28
    Content type: Review article Published on:

  6. Rawon is a meat-based soup from the east of Java characterized by its black color due to the use of keluak seeds. Rawon is prepared through the boiling of meat with sautéed spices. The use of various spices resul...

    Authors: Erni Sofia Murtini and Befrika S. Murdianti
    Citation: Journal of Ethnic Foods 2024 11:25
    Content type: Review article Published on:

  7. Flatbreads are particularly prevalent in the Mediterranean region, including Italy, where each community has its unique traditional recipe, preparation method, and baking system. This traditional narrative rev...

    Authors: Marina Mefleh, Francesca Vurro, Carmine Summo and Antonella Pasqualone
    Citation: Journal of Ethnic Foods 2024 11:24
    Content type: Review article Published on:

  8. Traditional alcoholic-beverages have been used by the tribes since ages. Bonda is one of the 62 Schedule Tribes and 13 Particularly Vulnerable Tribal Groups of Odisha, who reside in the southern part of the state...

    Authors: Pradeep Kumar Sahoo, Sada Badanayak, Prasanna Kumar Patra and Mitali Chinara
    Citation: Journal of Ethnic Foods 2024 11:23
    Content type: Original article Published on:

  10. Dadih, also known as dadiah, is a traditional fermented buffalo milk from Minangkabau tribe in West Sumatra. This product is similar to yogurt, with a smooth and shiny surface, thick-bodied, creamy color and plea...

    Authors: Vika Tresnadiana Herlina and R. Haryo Bimo Setiarto
    Citation: Journal of Ethnic Foods 2024 11:21
    Content type: Review article Published on:

  11. The Himalayan mountain range in India is home to some of the most diverse ethnic communities and tribes, especially in the northwestern Himalayan range, which spans between the Indian provinces/states of Uttar...

    Authors: Sushmita Dwivedi, Vineet Singh, Kanika Mahra, Kritika Sharma, Mamta Baunthiyal and Jae-Ho Shin
    Citation: Journal of Ethnic Foods 2024 11:20
    Content type: Review article Published on:

  12. Honey got its significance, both as medical and non-medical purposes. Honey is a complex matrix of several carbohydrates, amino acids, minerals and many more. Honey's carbohydrate components include a variety ...

    Authors: Deepak Kumar, Kalyan Hazra, Peyyala Venkata Vara Prasad and Rajesh Bulleddu
    Citation: Journal of Ethnic Foods 2024 11:19
    Content type: Review article Published on:

  15. The Bidayuh cuisines and culinary practices epitomize an inherent part of the cultural profile of the Sarawak community. This indigenous group (Bidayuh) is the second-largest group contributing to the Sarawak’...

    Authors: Christopher Wan Sageng, Leong Quee-Ling, Ivy Irvine Mikal, Mukvinder Kaur Sandhu, Joseph Martin Pudun and Muhammad Fikri Bin Umadi
    Citation: Journal of Ethnic Foods 2024 11:16
    Content type: Original article Published on:

  16. The Generation Z cohort, born between 1995 and 2010, represents a substantial portion of the global population, experiencing their formative years in an era characterized by pervasive globalization. Comfort fo...

    Authors: Fang-Yi Lin
    Citation: Journal of Ethnic Foods 2024 11:15
    Content type: Original article Published on:

  17. Nappi, fermented shrimp, is a traditional diet that is widely consumed by the ethnic communities of Southeast Asian countries, especially in Bangladesh. The present study was carried out to determine the proximat...

    Authors: Md. Mostafa Monwar, Md. Royhanur Islam, Sawmor Dey Nirjar, Mohammed Ashraful Azam Khan, Mohammed Shahidul Alam, Ataher Ali and Istiak Ahmed
    Citation: Journal of Ethnic Foods 2024 11:14
    Content type: Original article Published on:

  19. Kimchi, the traditional lactic fermented vegetables from Korea, is globally praised for its potential as a functional food owing to the presence of beneficial microorganisms known as probiotics. However, the s...

    Authors: David Nugroho, Aphinya Thinthasit, Ervan Surya, Hartati, Jin-Seok Oh, Ji-Gyeol Jang, Rachadaporn Benchawattananon and Reggie Surya
    Citation: Journal of Ethnic Foods 2024 11:12
    Content type: Original article Published on:

  20. One of the most typical dishes of traditional Mexican cuisine is pozole, made with nixtamalized maize. This dish has a special place as part of the identity of Mexican culture. However, it is time-consuming to pr...

    Authors: María Gricelda Vázquez-Carrillo, Arturo Hernández-Montes, Natalia Palacios-Rojas, Leticia García-Cruz, Aldo Rosales-Nolasco, Aide Molina and Gabriela Palacios-Pola
    Citation: Journal of Ethnic Foods 2024 11:11
    Content type: Original article Published on:

  21. The food and culinary heritage with medicinal uses are a fascinating field that combines history, culture, and health through food. Over the centuries, various cultures have developed knowledge and practices r...

    Authors: Ronald Mauricio Zurita-Gallegos, María Belén Bastidas-Arauz, Angélica María Saeteros-Hernandez, Renato Hernán Herrera Chávez and María Yadira Cardenas-Moyano
    Citation: Journal of Ethnic Foods 2024 11:6
    Content type: Original article Published on:

  22. The nomadic camels herders utilizing the extensive production system in Sudan depend mainly on fermented milk, locally known as Gariss, as their main stable food for several months during the year.

    Authors: Hafiz I. I. Osman, El Tahir S. Shuiep and Ibtisam E. M. El Zubeir
    Citation: Journal of Ethnic Foods 2024 11:10
    Content type: Original article Published on:

  25. Terasi is an Indonesian traditional fermented shrimp paste commonly used as a condiment to enhance flavor in Indonesian cuisines. This product has distinctive sensory characteristics and is known by various na...

    Authors: Vika Tresnadiana Herlina and R. Haryo Bimo Setiarto
    Citation: Journal of Ethnic Foods 2024 11:7
    Content type: Review article Published on:

  26. More and more individuals are realizing the need to take time away from their regular lives to recharge their bodies and minds by visiting new places. That's why we reasoned that drinking tea while on holiday ...

    Authors: Shuvasree Banerjee and Pankaj Kumar Tyagi
    Citation: Journal of Ethnic Foods 2024 11:5
    Content type: Original article Published on:

  27. Palm wine (tuak) is a traditional drink recognized worldwide as the traditional drink of Africa, Southeast Asia, and Central America. The history of alcoholic beverages in Indonesia is from the prehistoric era an...

    Authors: Leonard Wijaya, I Nyoman Sumerta, Toga Pangihotan Napitupulu, Atit Kanti, Ary Prihardhyanto Keim, Kate Howell and I Made Sudiana
    Citation: Journal of Ethnic Foods 2024 11:4
    Content type: Review article Published on:

    The Correction to this article has been published in Journal of Ethnic Foods 2024 11:13

  29. Fermented seafood paste, terasi, is a ubiquitous ingredient in Indonesian traditional cuisine. It is commonly used as a flavor enhancer due to its unique, strong, and complex flavor. Traditionally, terasi is made...

    Authors: Reggie Surya, David Nugroho, Nurkhalida Kamal and Kantiya Petsong
    Citation: Journal of Ethnic Foods 2024 11:2
    Content type: Original article Published on:

  30. Wallachian expansion brought to the Carpathian Mountains a system of shepherd economy—farming, production of Wallachian cheeses, animals adapted to life in difficult mountain conditions—mainly sheep of the Cak...

    Authors: Władysław Migdał, Slavomír Marcinčák, Maria Walczycka, Jacek Domagała, Agnieszka Pluta-Kubica, Magda Filipczak-Fiutak, Anna Migdał and Łukasz Migdał
    Citation: Journal of Ethnic Foods 2024 11:1
    Content type: Original article Published on:

  31. Peruvian gastronomy is continuously expanding throughout the world, captivating various regions and major cities with its flavors, textures, colors, and culinary excellence. The objective of this research is t...

    Authors: Joaquín Aguirre-Sosa, Maria Luisa Dextre, Michellle Lozada-Urbano and Jorge Alberto Vargas-Merino
    Citation: Journal of Ethnic Foods 2023 10:50
    Content type: Review article Published on:

    The Correction to this article has been published in Journal of Ethnic Foods 2024 11:3

  32. Rabri is a concentrated whole milk product from India that has been heat desiccated and sweetened. Herbs are reported to possess therapeutic properties. The addition of these herbs in the food enhances the functi...

    Authors: Rajnee Lata, Ved Prakash Jaiswal, Veena Paul, Abhishek Dutt Tripathi, Aparna Agarwal and Dinesh Chandra Rai
    Citation: Journal of Ethnic Foods 2023 10:49
    Content type: Original article Published on:

  34. Ethnic practices with relation to starter culture reflect a region-specific traditions; therefore, documentation of such knowledge is key to improvise basic understanding as how traditions, cultures, and proce...

    Authors: Rajiv Mili and R. C. Sundriyal
    Citation: Journal of Ethnic Foods 2023 10:47
    Content type: Original article Published on:

  36. Food self-production offers a promising solution to many urbanization problems in cities. However, despite the advanced technology, the acceptance and involvement of local residents (its users) are required fo...

    Authors: Ewa Duda and Adamina Korwin-Szymanowska
    Citation: Journal of Ethnic Foods 2023 10:44
    Content type: Original article Published on:

  37. Tempoyak is a traditional Indonesian fermented durian paste that is popular among the Malay ethnic community. While tempoyak is a distinctive, culturally significant culinary item in multifarious Indonesian cu...

    Authors: Lutfi Anggadhania, R. Haryo Bimo Setiarto, Dandy Yusuf, Lutfi Anshory and Mohammad Fathi Royyani
    Citation: Journal of Ethnic Foods 2023 10:42
    Content type: Review article Published on:

  38. Pempek is one of the renowned dishes from Palembang, famous throughout Indonesia, particularly in South Sumatra. Crafted from a blend of ground fish meat, tapioca, water, and seasonings, this dish is typically se...

    Authors: Farida Ratu Wargadalem, Wasino and Leli Yulifar
    Citation: Journal of Ethnic Foods 2023 10:45
    Content type: Original article Published on:

  39. Food is said to be ethnic, when it comes from diverse regions that have crossed international borders. Ethnic food has the ability to contribute to the growth, promotion, and strengthening of intercultural con...

    Authors: Meilinda Sari Yayusman, Umi Karomah Yaumidin and Prima Nurahmi Mulyasari
    Citation: Journal of Ethnic Foods 2023 10:43
    Content type: Review article Published on:

  41. Cattle and buffalo are the main species producing milk for human consumption. Minor milch species such as goat, sheep, camel, horse, yak, donkey, and reindeer make up a less significant portion of the total mi...

    Authors: Prajasattak Kanetkar, Vinod Kumar Paswan, Hency Rose, Abdelrazeq M. Shehata, Jude Felix, Durga Shankar Bunkar, Aman Rathaur, S. Yamini and Basant Kumar Bhinchhar
    Citation: Journal of Ethnic Foods 2023 10:40
    Content type: Review article Published on:

  43. Som tum is widely recognized as a traditional ethnic cuisine originating from Thailand. The dish is composed of various ingredients, including raw papaya, tomatoes, chili, palm sugar, garlic, lime, and roasted...

    Authors: David Nugroho, Reggie Surya, Jirapad Janshongsawang, Aphinya Thinthasit and Rachadaporn Benchawattananon
    Citation: Journal of Ethnic Foods 2023 10:37
    Content type: Review article Published on:

  48. Each ethnic group has developed a food culture that enjoys delicious food by consuming natural materials or agricultural products from their respective regions. Because soybeans originated in Korea and are abu...

    Authors: Soon-Hee Kim, Juyeon Ko and Dae Young Kwon
    Citation: Journal of Ethnic Foods 2023 10:33
    Content type: Review article Published on:

  49. This research aims to determine the contents, cooking, and serving styles of local Turkish coffee kinds in Türkiye and to reveal their differences from traditional Turkish coffee. In addition, the distribution...

    Authors: Yeliz Demir and Serkan Bertan
    Citation: Journal of Ethnic Foods 2023 10:32
    Content type: Original article Published on:

  50. Consuming ethnic vegetable dishes, that has been an integral part in the food culture of many countries, is suggested to bring health benefits to humans. Kimchi from Korea and pao cai from China are two distin...

    Authors: David Nugroho, Reggie Surya, Fahrul Nurkolis, Ervan Surya, Aphinya Thinthasit, Nurkhalida Kamal, Jin-Seok Oh and Rachadaporn Benchawattananon
    Citation: Journal of Ethnic Foods 2023 10:31
    Content type: Original article Published on:
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    Source Normalized Impact per Paper (SNIP): 1.062
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Journal of Ethnic Foods

ISSN: 2352-619X

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