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  1. The International Year of Quinoa (IYQ) (2013) showcased quinoa to the world and generated a rapid expansion in international demand for quinoa. It also increased the level of consumption in Peru. Peruvian ethn...

    Authors: Angie Higuchi, L. Emilio Morales, L. A. Sánchez-Pérez and Rocío Maehara
    Citation: Journal of Ethnic Foods 2022 9:39
    Content type: Original article Published on:

  2. Indigenous vegetables (IVs) are rich sources of essential nutrients, particularly vitamins and minerals, and other non-nutritive phytochemicals. IVs play a critical role in the food culture of the Ghanaian peo...

    Authors: Richard A. Atuna, Jemima Djah, Matthew A. Achaglinkame, Sanne Bakker, Linda Dari, Mildred Osei-Kwarteng, Gustav K. Mahunu, Irene Koomen and Francis K. Amagloh
    Citation: Journal of Ethnic Foods 2022 9:38
    Content type: Original article Published on:

  4. Fermented foods production started thousands of years ago and comprised a wide variety of products from different cultures and countries. The discovery of fermented foods is considered an empirical process bas...

    Authors: Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Bárbara Côgo Venturim, Isabelle Lima Lopes and José Guilherme Prado Martin
    Citation: Journal of Ethnic Foods 2022 9:35
    Content type: Review article Published on:

  5. At the center of our research is the 'Paprykarz' (Paprikash—fish and rice sandwich pate), local fish food which is an example of the relations and networks in a field of maritime culture. These relations address ...

    Authors: Maciej Kowalewski and Robert Bartłomiejski
    Citation: Journal of Ethnic Foods 2022 9:34
    Content type: Original article Published on:

  6. Sardinia is one of the five Longevity Blue Zones (LBZs) in the world. Compared to other LBZs, the percentage of male centenarians in Sardinia is much higher. Due to the island’s isolation, the genetic traits o...

    Authors: Chaoyue Wang, Marco A. Murgia, José Baptista and Massimo F. Marcone
    Citation: Journal of Ethnic Foods 2022 9:33
    Content type: Review article Published on:

  7. The increased frequency of extreme climate-induced natural disasters (floods, cyclones, mud slides, heat waves, droughts), attributed to climate change, is causing stress to already vulnerable livelihoods by a...

    Authors: Vimbainashe Prisca Dembedza, Prosper Chopera, Jacob Mapara and Lesley Macheka
    Citation: Journal of Ethnic Foods 2022 9:32
    Content type: Review article Published on:

  10. Morocco has a rich plant biodiversity and an ancient ethnobotanical knowledge influenced by the ethnic diversity of the Moroccan population. This heritage has been preserved from generation to generation by tr...

    Authors: Yassine Ez zoubi, Sanae Lairini, Soukaina El Amrani, Fouad El-Akhal, Abdellah Farah, Rabia Bouslamti and Abdelhakim El Ouali Lalami
    Citation: Journal of Ethnic Foods 2022 9:29
    Content type: Original article Published on:

  11. The Valle de Tenza region, located in the Department of Boyacá—Colombia, shows a transition situation from the family farming of various food crops to coffee farming following an agribusiness model. From this ...

    Authors: Jennifer Lorena Avendaño Zambrano, Denise Dias da Cruz and Flavia de Oliveira Paulino
    Citation: Journal of Ethnic Foods 2022 9:28
    Content type: Original article Published on:

  12. This study aimed to review the farming activity and the administrative measure to successfully increase the distribution of heirloom vegetable “mizuna” nationwide by examining the paradigm shift in the use of ...

    Authors: Takako Nakamura, Asuka Nakao, Minami Watanabe, Kinji Ueda, Toshihiko Matsuda, Seiji Matsumoto, Toshiharu Yamaguchi, Masaho Haikata, Asuka Kaneko, Koji Shirota, Azusa Sasaki, Shigehisa Okamoto and Yasushi Nakamura
    Citation: Journal of Ethnic Foods 2022 9:27
    Content type: Original article Published on:

  13. Haria, a fermented rice beverage, is commonly consumed as a traditional drink by the tribal people of rural West Bengal. This beverage is prepared by fermenting steamed rice with the starter culture tablets, know...

    Authors: Sudipta Ghosh, Sukanta K. Sen and Subrata Mondal
    Citation: Journal of Ethnic Foods 2022 9:26
    Content type: Original article Published on:

  14. Indonesia, a multicultural country, exhibits high diversity of cultural heritage. Sambal, for example, a traditional chili paste or sauce usually consumed as condiment, has been an integral part of Indonesian ...

    Authors: Reggie Surya and Felicia Tedjakusuma
    Citation: Journal of Ethnic Foods 2022 9:25
    Content type: Review article Published on:

  15. Jagung bose is a typical corn-based staple meal from East Nusa Tenggara Province, Indonesia, which requires a considerable boiling period due to its hardness. After storage for almost one year, this staple food i...

    Authors: Atika Hamaisa, Teti Estiasih, Widya Dwi Rukmi Putri and Kiki Fibrianto
    Citation: Journal of Ethnic Foods 2022 9:24
    Content type: Original article Published on:

  16. Traditional food has long been recognised as an integral aspect of community across the globe. It varies from one community to another and is treasured as an image representation. Traditional Malay kuih in Malays...

    Authors: Mohd Yusof Kamaruzaman, Muhammad Shahrim Ab. Karim, Farah Adibah Che Ishak and Mohd Mursyid Arshad
    Citation: Journal of Ethnic Foods 2022 9:23
    Content type: Original article Published on:

  18. Every culture protects its indigenous knowledge and practices, distinguishing them from other cultures. A qualitative inquiry described the traditional processing methods in preparing smoked meat or kinuday, p...

    Authors: Cynthia D. Garambas, Myrna Benita Z. Luna and Consuelo T. Chua
    Citation: Journal of Ethnic Foods 2022 9:21
    Content type: Original article Published on:

  21. The tradition of making fermented foods and beverages in Iraq dates back to 7500 BC. These fermented foods and beverages are represented by meat-, milk-, vegetable-, and fruit-based products reflecting diversi...

    Authors: Belal J. Muhialdin, Viachaslau Filimonau, Jamal M. Qasem, Salam A. Ibrahim and Hussein L. Algboory
    Citation: Journal of Ethnic Foods 2022 9:18
    Content type: Review article Published on:

  22. Insects are important bioresources as they supply numerous tangible and intangible benefits to humans. Day-to-day livings of many communities in the world are associated with insects as food, medicine, social ...

    Authors: W. D. Devi, Rk. Bonysana, K. Kapesa, P. K. Mukherjee and Y. Rajashekar
    Citation: Journal of Ethnic Foods 2022 9:17
    Content type: Review article Published on:

  23. Ceviche is present in all the Pacific coast of Latin America. Its origin and history are still debated. The consensus is that it arises from creolization between local and Eurasian ingredients and techniques. ...

    Authors: Rodrigo Duarte-Casar, Jessica Robalino-Vallejo, María Fernanda Buzetta-Ricaurte and Marlene Rojas-Le-Fort
    Citation: Journal of Ethnic Foods 2022 9:16
    Content type: Original article Published on:

  24. This paper aims to present a socio-historical review of Indian cuisine and its evolution. Based on a thorough analysis of a wide range of documents, the investigation focuses on four eras, each having a signif...

    Authors: Vishu Antani and Santosh Mahapatra
    Citation: Journal of Ethnic Foods 2022 9:15
    Content type: Original article Published on:

  26. Indigenous leafy vegetables (ILVs) do not only play a significant role in ensuring livelihoods for households in South Africa but can also contribute in enhancing the consumption of diversified foods for impro...

    Authors: Sinethemba Sibusisiwe Zulu, Mjabuliseni Ngidi, Temitope Ojo and Simphiwe Innocentia Hlatshwayo
    Citation: Journal of Ethnic Foods 2022 9:13
    Content type: Review article Published on:

  27. Sekanjabin, also known as Oxymel, is an ancient beverage including honey, fermented vinegar, water, and various fruits and herbs. Great physicians Hippocrates, Galen, and Avicenna recommended treating gastrointes...

    Authors: Halil İbrahim Orhan, İlkay Yılmaz and İsmail Hakkı Tekiner
    Citation: Journal of Ethnic Foods 2022 9:12
    Content type: Original article Published on:

  28. The tourist-catering subsector plays an important role in the consolidation and attraction of tourism products and services offered. This research aims to ascertain the importance of synergies, and proactive c...

    Authors: Cinthia Rolim de Albuquerque Meneguel, Ricardo David Hernández-Rojas and Manuel Rivera Mateos
    Citation: Journal of Ethnic Foods 2022 9:11
    Content type: Original article Published on:

  29. 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:

  33. 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:

  35. 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:

  36. 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:

  37. 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:

  39. 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:

  40. 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:

  41. 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:

  42. 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:

  43. 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:

  44. 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:

  45. 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:

  47. 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:

  48. 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:

  49. 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:

  50. 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:
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Journal of Ethnic Foods

ISSN: 2352-6181

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