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  1. 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:

  2. 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:

  3. 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:

  4. 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:

  6. 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:

  8. 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:

  13. 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:

  14. 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:

  15. 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:

  16. The objective of this study is twofold: one, to analyze the presence of the nutrition transition in Nigeria through assessment of national food consumption trends, obesity, and noncommunicable diseases (NCDs) ...

    Authors: Ellington Chukwu and Wisdom Dogbe
    Citation: Journal of Ethnic Foods 2023 10:30
    Content type: Original article Published on:

  17. Ethiopia is a multiethnic nation with a wide range of cultural traditions, as well as ancient indigenous culinary skills that have made a significant contribution to national and religious holidays, family get...

    Authors: Tesfaye Zeru, Temesgen Awoke, Teshome Assefa, Biniyam Tesfaye, Taddesse G/Giorgies, Abebe Bitew, Chere Taddesse, Kelemua Tesfaye, Yoseph Demelash, Asrat Yehualashet, Nahom Tefera, Nigat Ashenafi, Messeret W/Yohannes, Addisu Legesse, Waqtole Gobene, Andinet Abera…
    Citation: Journal of Ethnic Foods 2023 10:28
    Content type: Original article Published on:

  18. Indonesia, a country with diverse cultures, possesses a rich variety of cultural heritage. The aim of this review is to discuss the culture of lepet considering its ethnic perspective, preparation and consumption...

    Authors: Ata Aditya Wardana, R. Haryo Bimo Setiarto and Laras Putri Wigati
    Citation: Journal of Ethnic Foods 2023 10:29
    Content type: Review article Published on:

  19. The market is the main place for buying and selling alternative food ingredients and is rich in local wisdom. This study aims to explain the diversity of food plants and alternative foods that are traded in th...

    Authors: Marina Silalahi and Anisatu Z. Wakhidah
    Citation: Journal of Ethnic Foods 2023 10:27
    Content type: Original article Published on:

  20. The foods, diets, lifestyles, and cultures that can be encountered throughout the world are different depending on the environment of each region and each ethnic group. Ethnic food has been developed according...

    Authors: Dae Young Kwon, Kim Soon-Hee, Kyung Rhan Chung, James W. Daily and Sunmin Park
    Citation: Journal of Ethnic Foods 2023 10:26
    Content type: Original article Published on:

    The Correction to this article has been published in Journal of Ethnic Foods 2023 10:35

  21. Yerba-mate (Ilex paraguariensis St. Hil) is a perennial South American plant widely investigated due to its effects on human health and chemical composition. Due to the presence of high levels of methylxanthines,...

    Authors: Itamar Luís Gonçalves and Alice Teresa Valduga
    Citation: Journal of Ethnic Foods 2023 10:25
    Content type: Original article Published on:

  24. Bamboo shoots are a unique and versatile ingredient that has been a part of traditional cuisine and medicine in India for centuries. This review article provides an overview of the culinary heritage of bamboo ...

    Authors: Biswajeet Acharya, Amulyaratna Behera, Prafulla Kumar Sahu, Fahima Dilnawaz, Suchismeeta Behera, Bimalendu Chowdhury and Durga Prasad Mishra
    Citation: Journal of Ethnic Foods 2023 10:22
    Content type: Review article Published on:

  25. Kunu is a millet-based, non-alcoholic, and non-carbonated energy beverage commonly consumed in the northern part of Nigeria. The nutrients composition, antioxidant properties, and sensory characteristics of insta...

    Authors: Kazeem Koledoye Olatoye, Emmanuel Anyachukwu Irondi, Wasiu Awoyale and Oluwatobi Ibukun Adeyemo
    Citation: Journal of Ethnic Foods 2023 10:21
    Content type: Original article Published on:

  26. Gastronomy tourism and local food have become a powerful tool for tourism advertising because gastronomy often reflects the cultural identity of the destination. Local food images can help showcase the unique ...

    Authors: Fajar Kusnadi Kusumah Putra, Mandradhitya Kusuma Putra and Selvi Novianti
    Citation: Journal of Ethnic Foods 2023 10:20
    Content type: Original article Published on:

  27. The Philippine condiment, or sawsawan, comes in many forms such as suka (vinegar), toyo (soy sauce), patis (fish sauce), and calamansi (Philippine lime), to name a few. This paper aims to create a bibliographic d...

    Authors: Karen Grace V. Aster, Jaime Ramir B. Castillo, Shekaina R. Cheng, John Paulo L. Trillana, Ysabella Marie B. Varlez and Jame Monren T. Mercado
    Citation: Journal of Ethnic Foods 2023 10:19
    Content type: Original article Published on:

  28. Tsalafouti is an ‘’unknown’’ Greek traditional cheese with great potential for getting Protected Designation of Origin accreditation and leading entrepreneurship in the area of origin. This study aimed to coll...

    Authors: Eleni Malissiova, Ermioni Meleti, Antonia Samara, Maria Alexandraki and Athanasios Manouras
    Citation: Journal of Ethnic Foods 2023 10:18
    Content type: Original article Published on:

  29. Lait caillé is a traditional fermented milk product in Burkina Faso. The objective of this study was to contribute to consumer acceptance of lait caillé. For this purpose, the production practices in rural and ur...

    Authors: Geoffroy Romaric Bayili, Charlotte Konkobo-Yaméogo, Sinaly Diarra, Bréhima Diawara, Lene Jespersen and Hagretou Sawadogo-Lingani
    Citation: Journal of Ethnic Foods 2023 10:17
    Content type: Original article Published on:

  31. Indonesia is a home to diverse ethnicities and cultures that have influenced its culinary tradition. Moreover, Indonesian culinary tradition is shaped by the country’s wealth of natural resources, one of which...

    Authors: Indro Prastowo, Arief Abdillah Nurusman, Hendro Kusumo Eko Prasetyo Moro, Rizkianti and Cyntia Dewi
    Citation: Journal of Ethnic Foods 2023 10:15
    Content type: Review article Published on:

  33. Among various types of breakfast in China, Cantonese morning tea (Yum Cha) is unique in its form and feature. Morning tea is a Cantonese tradition of morning activity, originated in the Qing dynasty. After yea...

    Authors: Kaiwei Guo, Na Zhang, Jianfen Zhang, Man Zhang, Mingzhu Zhou, Yue Zhang and Guansheng Ma
    Citation: Journal of Ethnic Foods 2023 10:12
    Content type: Review article Published on:

  37. Kimchi, the traditional fermented vegetables with seasonings from Korea, is globally renowned as healthy food with anticancer properties. Colorectal cancer is the world’s third leading cancer with an increasin...

    Authors: Reggie Surya, Ervan Surya, David Nugroho, Andreas Romulo, Nurkhalida Kamal, Winiati Pudji Rahayu, Rachadaporn Benchawattananon and Jin-Seok Oh
    Citation: Journal of Ethnic Foods 2023 10:10
    Content type: Original article Published on:

  38. Sikchi begins with mankind's efforts to maintain life while consuming natural food. The history of Korean food, a long experience of adapting to nature, can be found since prehistoric times. For example, Bangu...

    Authors: Byoung-Seob Ko
    Citation: Journal of Ethnic Foods 2023 10:8
    Content type: Original article Published on:

  39. Kimchi is a Korean traditional fermented food which is one of the most popular ethnic fermented foods in Korea and consumed daily. The purpose of this review was to systematically evaluate all prospective clin...

    Authors: Eunhye Song, Lin Ang, Hye Won Lee, Myung-Sunny Kim, You Jin Kim, Daija Jang and Myeong Soo Lee
    Citation: Journal of Ethnic Foods 2023 10:7
    Content type: Review article Published on:

  41. Some wild and domesticated vegetables of Ibo ethnic tribe of Southeast, Nigeria, namely Piper guineense, Ocimum gratissimum, Solanum melongena L., Gongronema latifolium, Gnetum africanum and Vernonia amygdalina, ...

    Authors: Anthony Ukom, Miracle Albert, Philippa Ojimelukwe, Blessing Offia-Olua and Lilian Nwanagba
    Citation: Journal of Ethnic Foods 2023 10:6
    Content type: Original article Published on:

  42. Among Mesoamerican cultures, P’urhépecha settlers inhabiting Michoacán State in Central Mexico preserve ancestral tradition on mushrooms eating. Most mycological knowledge available for this ethnical group has...

    Authors: Mariano Torres-Gómez, Marlene Gómez-Peralta and Gerardo Vázquez-Marrufo
    Citation: Journal of Ethnic Foods 2023 10:4
    Content type: Original article Published on:

  43. This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have ...

    Authors: Elanur Şahin and Serpil Yalım Kaya
    Citation: Journal of Ethnic Foods 2023 10:3
    Content type: Review article Published on:

  44. The aims of this research were (i) to study with a sample of Argentine consumers the representations of traditional gastronomy through the free listing method; (ii) to identify consumers’ typologies according ...

    Authors: Facundo Cuffia, Edgar Rojas-Rivas, Ayelen Urbine and Jazmin Zaragoza-Alonso
    Citation: Journal of Ethnic Foods 2023 10:2
    Content type: Original article Published on:

  45. Chhurpi is the hardest cheese known in the world that is typically made in the mountain region of Nepal by coagulating milk with the help of coagulating agents and thereby partly draining the whey from the mil...

    Authors: Rajendra Panta, Vinod Kumar Paswan, Prajasattak Kanetkar, Durga Shankar Bunkar, Hency Rose and Shiva Bakshi
    Citation: Journal of Ethnic Foods 2023 10:1
    Content type: Original Article Published on:

  46. Dioscoreaceae or yam is a family of tuber that comprises many members with variability in utilization and their intensity of consumption. This family has wide variability and is used not only as food but also for...

    Authors: Teti Estiasih, Kgs. Ahmadi, Irawati Nur Indah Sari, Dessy Eka Kuliahsari and Erryana Martati
    Citation: Journal of Ethnic Foods 2022 9:49
    Content type: Review article Published on:

  47. Stunting is a serious public health problem in Indonesia. Madura Island, which is inhabited by the Madurese ethnicity, had a very high stunting prevalence. The cultural factors of stunting mainly focus on food...

    Authors: Rian Diana, Riris Diana Rachmayanti, Ali Khomsan and Hadi Riyadi
    Citation: Journal of Ethnic Foods 2022 9:48
    Content type: Original article Published on:

  48. This study aimed to evaluate the microbiological characteristics of bread dough and the nutritional quality of “Tabnen-naow,” an ethnic artisan bread consumed mainly in Burkina Faso. Originating in Boussé, this b...

    Authors: François Tapsoba, Nicolas Ouédraogo, Boureima Kagambèga, Ali Ouédraogo, Oumarou Zongo, Fulbert Nikièma and Aly Savadogo
    Citation: Journal of Ethnic Foods 2022 9:47
    Content type: Original Article Published on:

  49. To most indigenous communities, livestock plays important socio-cultural roles in addition to sustenance. Like many other communities in the world, the Borana people regard livestock and livestock products not...

    Authors: Buke G. Dabasso, Anselimo O. Makokha, Arnold N. Onyango and Julius M. Mathara
    Citation: Journal of Ethnic Foods 2022 9:46
    Content type: Original article Published on:
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Journal of Ethnic Foods

ISSN: 2352-619X

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