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  1. Various plants form the basis of multiple traditional ethnic cuisines and ethnomedicinal practices across the globe. The ethnic cuisines cater to the nutritional, dietary and medicinal requirements of the trib...

    Authors: Thattantavide Anju, Nishmitha Kumari S. R. Rai and Ajay Kumar
    Citation: Journal of Ethnic Foods 2022 9:10
    Content type: Review article Published on:

  5. Beans have been regarded primarily as a staple food for peasants, an affordable protein source for the mass, and a symbol of rustic simplicity by writers of all ages. Among legumes, the common bean (Phaseolus vul...

    Authors: Giandomenico Corrado
    Citation: Journal of Ethnic Foods 2022 9:6
    Content type: Review article Published on:

  7. The objective of this study was to analyze gender inequalities and intersectionality experienced by rural-indigenous women who produce and sell native maize tortillas at three different markets-tianguis in cen...

    Authors: Alma Lili Cárdenas-Marcelo, Angélica Espinoza-Ortega and Ivonne Vizcarra-Bordi
    Citation: Journal of Ethnic Foods 2022 9:4
    Content type: Original article Published on:

  8. The Pontic Greeks, besides their long and distinguished history, have a special and important culture and identity, elements of which are still preserved and active by their descendants a century after their s...

    Authors: Achillefs Keramaris, Eleni Kasapidou and Paraskevi Mitlianga
    Citation: Journal of Ethnic Foods 2022 9:3
    Content type: Review article Published on:

  9. Nixtamalization, which means cooking maize in alkaline water, is the central technique for the culinary use of maize in Mexico and Central America. Without this procedure, relying on maize as the basic starch ...

    Authors: Gabriela Palacios-Pola, Hugo Perales, Erin I. J. Estrada Lugo and Juan de Dios Figueroa-Cárdenas
    Citation: Journal of Ethnic Foods 2022 9:2
    Content type: Original article Published on:

  11. Earlier research regarding immigrants has shown that lifestyle and environmental factors are of importance for the risk of developing certain diseases. Food habits are one of these factors. As there is little ...

    Authors: Julie Johannesson, Susanne Gustafsson, Frode Slinde and Elisabet Rothenberg
    Citation: Journal of Ethnic Foods 2021 8:39
    Content type: Original article Published on:

  12. The purpose was to specify the concept of traditional food and the dimensions that make it up, identifying: definitions, authors and research projects; as well as to determine what is known and possible topics...

    Authors: Zeltzin Rocillo-Aquino, Fernando Cervantes-Escoto, Juan Antonio Leos-Rodríguez, Daniela Cruz-Delgado and Angélica Espinoza-Ortega
    Citation: Journal of Ethnic Foods 2021 8:38
    Content type: Review article Published on:

  13. European dewberry, Rubus caesius L. (fam. Rosaceae), played an insignificant role as local food in Sweden before the twentieth century. It is known as salmbär ‘Solomon berries’ in the severely endangered regional...

    Authors: Ingvar Svanberg and Sabira Ståhlberg
    Citation: Journal of Ethnic Foods 2021 8:37
    Content type: Original article Published on:

  14. Active use of berries in regional cuisines underlines gastronomic specifics of Russia. The present study focuses on three regions of Russian Siberia and establishes that edible berries are numerous there and d...

    Authors: Vladimir A. Ermolaev, Dmitry A. Ruban and Natalia N. Yashalova
    Citation: Journal of Ethnic Foods 2021 8:36
    Content type: Original article Published on:

  15. Traditional alcoholic beverages are today recognized for their potentialities and benefits to human health. Pulque is likely to be one of the most consumed traditional beverages in Mexico, which is currently bein...

    Authors: Zahirid Patricia Garcia-Arce and Roberto Castro-Muñoz
    Citation: Journal of Ethnic Foods 2021 8:35
    Content type: Review article Published on:

  16. This study proposes a way of reconsidering how to explain kimchi, which is quite diverse even though it is often referred to as if it expresses a single, universal dish, to non-Koreans, particularly given the ...

    Authors: Chang Hyeon Lee and Young Ju Ko
    Citation: Journal of Ethnic Foods 2021 8:34
    Content type: Original article Published on:

  17. The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a su...

    Authors: Yutika Narzary, Sandeep Das, Arvind Kumar Goyal, Su Shiung Lam, Hemen Sarma and Dolikajyoti Sharma
    Citation: Journal of Ethnic Foods 2021 8:33
    Content type: Review article Published on:

  19. Several coastal communities rely heavily on wild-caught fish for personal consumption and their livelihoods, thus being sensitive to the rapid global change affecting fish availability. However, in the last ce...

    Authors: Jimlea Nadezhda Mendoza, Giulia Mattalia, Baiba Prūse, Sophia Kochalski, Aimee Ciriaco, Andrea Pieroni and Renata Sõukand
    Citation: Journal of Ethnic Foods 2021 8:31
    Content type: Original article Published on:

  20. Aim of this research is to promote the inclusion of traditional Ottoman fruity meat dishes into business. Chefs working in various food establishments in Eskisehir were given training on fruity meat dishes for...

    Authors: Osman Güldemir, Onur Tugay, Gökhan Şallı, Emrah Yıldız and Seher Çelik Yeşil
    Citation: Journal of Ethnic Foods 2021 8:30
    Content type: Original article Published on:

  21. 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 Published on:

  22. 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 Published on:

  23. 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 Published on:

  24. 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 Published on:

  25. 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 Published on:

  29. 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 Published on:

  30. 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 Published on:

  31. 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 Published on:

  32. 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 Published on:

  33. 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 Published on:

  34. “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 Published on:

  35. 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 Published on:

  38. 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 Published on:

  39. 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 Published on:

  40. 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 Published on:

  41. 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 Published on:

  42. 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 Published on:

  44. 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 Published on:

  45. 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 Published on:

  49. 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 Published on:

  50. 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 Published on:
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Journal of Ethnic Foods

ISSN: 2352-619X

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