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  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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
  26. 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
  27. 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
  28. 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
  29. 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
  30. 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
  31. 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
  32. 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
  33. 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
  34. 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
  35. 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
  36. 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
  37. 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
  38. 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

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