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  1. 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:

  2. 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:

  3. 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:

  4. 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:

  5. 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:

  6. 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:

  8. Tauco is a fermented soybean paste like miso but typical from Indonesia, commonly used as umami seasoning. This study objective was to evaluate the nutritional composition of diverse tauco products found in In...

    Authors: Vika Tresnadiana Herlina, Hanifah Nuryani Lioe, Harsi Dewantari Kusumaningrum and Dede Robiatul Adawiyah
    Citation: Journal of Ethnic Foods 2022 9:44
    Content type: Original article Published on:

  9. The aim of the article is to advance knowledge regarding the significant role played by culinary trail projects in promoting foods from ethnic groups residing in Podkarpackie, Poland’s southeastern region. Pod...

    Authors: Jadwiga Topczewska, Jadwiga Lechowska, Joanna Kaszuba and Wanda Krupa
    Citation: Journal of Ethnic Foods 2022 9:43
    Content type: Original article Published on:

  10. South Indian cultures are diverse and unique amongst Indian traditions. In spite of many changes in Indian traditions over generations, South Indian states seem to have maintained a great extent of similarity ...

    Authors: Srinidhi K. Parthasarathi, Ananda Vardhan Hebbani and Padma Priya Dharmavaram Desai
    Citation: Journal of Ethnic Foods 2022 9:42
    Content type: Review article Published on:

  11. This paper reviews the traditional practice of Klila production, its microbiological, physicochemical and nutritional properties and aims to raise awareness of Klila. The main objective of this review is to hi...

    Authors: Rym Nouria Benamara, Meryem Benahmed, Kada Ibri, Boumediene Moussa Boudjemaa and Yann Demarigny
    Citation: Journal of Ethnic Foods 2022 9:41
    Content type: Review article Published on:

  12. Pulque is a fermented beverage prepared with the sap of agave species, consumed since pre-Hispanic times in Mexico. In the sixteenth century, spaces called pulquerías were established for the sale and consumption...

    Authors: Gonzalo D. Álvarez-Ríos, Alejandro Casas, Lucía Pérez-Volkow, Carmen J. Figueredo-Urbina, Juan de Dios Páramo-Gómez and Mariana Vallejo
    Citation: Journal of Ethnic Foods 2022 9:40
    Content type: Original article Published on:

  13. This study aims to analyze the relationships between culture and nature associated with food sovereignty of the P'urhépecha people of Michoacán, central Mexico. We explore how food sovereignty could be analyze...

    Authors: Tania I. González-Rivadeneira, Alejandro Casas and Arturo Argueta-Villamar
    Citation: Journal of Ethnic Foods 2022 9:36
    Content type: Review article Published on:

  14. 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:

  15. 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:

  17. 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:

  18. 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:

  19. 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:

  20. 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:

  23. 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:

  24. 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:

  25. 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:

  26. 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:

  27. 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:

  28. 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:

  29. 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:

  31. 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:

  34. 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:

  35. 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:

  36. 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:

  37. 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:

  39. 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:

  40. 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:

  41. 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:

  42. 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:

  46. 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:

  48. 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:

  49. 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:

  50. 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:
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Journal of Ethnic Foods

ISSN: 2352-6181

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