Articles

Ethnic preparation of Chubitchi, an alcoholic beverage of the Garo tribe of Meghalaya: a sociocultural analysis

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

Ethnic food culture of Chhattisgarh state of India

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

Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics

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

Traditional food preparation of wild edible vegetables among the ethnic groups of Mizoram, North East India

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

Exploring culinary heritage practices among the younger Chetti generations in Melaka

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

Correction to: Revisit to Ethiopian traditional barley-based food

Authors: Jemal Mohammed, Semeneh Seleshe, Fetene Nega and Mooha Lee

Retraction Note: Seven spices of India—from kitchen to clinic

Authors: Vinod Kumar

Food and ecology or how dietary alterations can affect an aquatic ecosystem

Fishing ensures necessary food for humans and is inextricably linked with the environment because coastal communities developed special fishing procedures to achieve better exploitation of the aquatic resource...

Authors: Lambros Tsounis, Katerina Iliadi and George Kehayias

The traditional and medicinal use of African breadfruit (Treculia africana Decne): an underutilized ethnic food of the Ibo tribe of South East, Nigeria

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

Application of the analytic hierarchy process in the selection of traditional food criteria in Vojvodina (Serbia)

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

The Malay’s traditional sweet, dodol: a review of the Malaysia’s heritage delicacy alongside with the rendition of neighbouring countries

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

A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle East

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

Metabolomics affirms traditional alcoholic beverage raksi as a remedy for high-altitude sickness

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

Biochemical and microbial profiling establish “Eu” (a traditional fermented beverage of Toto people) as a probiotic health drink

“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

Cultural motives affecting tea purchase behavior under two usage situations in China: a study of renqing, mianzi, collectivism, and man-nature unity culture

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

Analysis of the health effects of the transition of traditional Chinese food on the emergence of nontraditional eating behaviors

Traditional Chinese food has been believed to be closely associated with affecting salubrious health outcomes, enhancing longevity, and interoperating with traditional Chinese medicine. Over the past several d...

Authors: Abdelhadi Halawa

Fractions of traditionally brewed rice beverage relieve anxiety and improve spatial memory in mice

Rice beverages are traditionally prepared and consumed popularly by the different ethnic groups of North East India and claimed to have several health benefits. In an attempt to validate the traditional claims...

Authors: Bhuwan Bhaskar, Atanu Adak and Mojibur R. Khan

Rendang lokan: history, symbol of cultural identity, and food adaptation of Minangkabau tribe in West Sumatra, Indonesia

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

Rasgulla—the ethnic Indian sweetmeat delicacy and its evolutionary journey through contemporary research

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

Positioning spice tourism as an emerging form of special interest tourism: perspectives and strategies

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

“If there’s no dill, the taste isn’t right!” A comparison of food plant knowledge between Polish and German descendants in the context of an imagined culinary community in Brazil

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

Turkish anime viewers’ approach to Japanese cuisine culture

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

The multiplicity of halal standards: a case study of application to slaughterhouses

Food products suitable for Muslim consumers should be halal certified, particularly when their origins or production processes are doubtful. However, there is a multiplicity of halal standards. This situation may...

Authors: Ali Abdallah, Mohammed Abdel Rahem and Antonella Pasqualone

Consumption of spices and ethnic contamination in the daily diet of Italians - consumers’ preferences and modification of eating habits

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

Indigenous plant foods of Dikgale community in South Africa

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

Dietary practices and gender dynamics: understanding the role of women

The culturally embedded habitus forms esthetic sensibilities; that is, the culture of a specific community group is internalized through the process of socialization. Habitus extends to our sense of taste for ...

Authors: Suraj Das and Anindya J. Mishra

Peuyeum: fermented cassava from Bandung, West Java, Indonesia

Peuyeum is a fermented cassava product from Indonesia. Peuyeum or cassava tapay is known as “Peuyeum Bandung,” whose name refers to a provincial capital in West Java, Java Island. Peuyeum is processed through fer...

Authors: Laras Cempaka

Adopting seasonal regimen (Ritucharya) to modulate the seasonal variation in gut microbiome

The science of Ayurveda with its strong and unique fundamentals holds its domain forever amidst all scientific and medical advancements. The concept of Shadkriyakala (the different phases of disease formation)...

Authors: Deepthi. R, Vandana Rani M, Delvin T. Robin and Anusree Dileep

Valorization of pikliz: a spicy meal garnishment in Haitian cuisine

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

Indigenous and traditional foods of Sri Lanka

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

Food practice for physical and spiritual well-being of the Zeme, the tribe in Northeast India

Food is a necessity for physical and spiritual well-being. It is sacred, identity, medicines, arts, religion, politics, social and legal. The different social system is recognised by the type of food that peop...

Authors: N. Atungbou

Culture, eating behavior, and infectious disease control and prevention

Humans need to obtain nutrients from foods for survival and health. Culture and belief play important roles in food selection and intake. Throughout human history, dietary factor has been one of the important ...

Authors: Mingzhu Zhou, Na Zhang, Man Zhang and Guansheng Ma

Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East

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

Horsemeat in the culinary traditions of the Mishär Tatar diaspora in the eastern Baltic Sea region: cultural and historical aspects

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

Influence of cultural practices on food waste in South Africa—a review

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

Vino de Tea (pine heartwood wine) from La Palma (Spain): ethnographic and physic-chemical characterization of a unique fermented product

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

Ancestral Peruvian ethnic fermented beverage “Chicha” based on purple corn (Zea mays L.): unraveling the health-relevant functional benefits

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

The enterprise culture heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive advantage

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

Creating bespoke note by note dishes and drinks inspired by traditional foods

French physical chemist, Hervé This, first proposed Note by Note (NbN) cooking in 1994. It is an application of molecular gastronomy and involves the use of compounds, either pure or in mixtures, rather than t...

Authors: Róisín M. Burke, Pauline Danaher and David Hurley

Injera (An Ethnic, Traditional Staple Food of Ethiopia): A review on Traditional Practice to Scientific Developments

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

A decrease in eating barnyard millet in Iwate prefecture: a literature review of Iwate no Hoken (hygiene in Iwate)

Although it is not used today, barnyard millet and foxtail millet were staples, especially for people living in the cold and mountainous areas in Japan. The Northern part of Iwate prefecture was the largest ar...

Authors: Takahiro Mitsui

Will organic sake intoxicate consumers? Procurements of rice as bottlenecks and comparative procurement strategies by four brewers in Japan

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

Home food making, belonging, and identity negotiation in Belgian Taiwanese immigrant women’s everyday food practices

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

Tracing the origins of rendang and its development

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

Diversity of Indonesian soto

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

Developing cheese tourism: a local-based perspective from Valle de Roncal (Navarra, Spain)

This paper aims to investigate the opinions of local cheese producers with regard to the relationships between cheese and tourism in rural areas. Based on a case study approach, data was collected through semi...

Authors: Francesc Fusté-Forné

Identity of cheese: a research on the cheeses of the Aegean Region in Turkey

Cheese, which has a deep-rooted history, is a food product that reflects the cultural memory and history of communities, besides being a method of preserving milk. Cheese varieties differ according to the cult...

Authors: Emrah Keskin and Tuğba Dağ

Ina sua: The traditional Food Fermentation from Teon Nila Serua, Central of Maluku, Indonesia

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

RETRACTED ARTICLE: Seven spices of India—from kitchen to clinic

Spices play a vital role in Indian cuisine since long time. These are the some of the most valuable items of domestic as well as industrial kitchens. The role of spices is to increase the palatability and used...

Authors: Vinod Kumar

The diversity of traditional Malay kuih in Malaysia and its potentials

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