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  2. 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
    Citation: Journal of Ethnic Foods 2021 8:12
    Content type: Original article Published on:

  3. 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
    Citation: Journal of Ethnic Foods 2021 8:11
    Content type: Review article Published on:

  4. 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
    Citation: Journal of Ethnic Foods 2021 8:10
    Content type: Review article Published on:

  5. 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
    Citation: Journal of Ethnic Foods 2021 8:9
    Content type: Original article Published on:

  6. 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
    Citation: Journal of Ethnic Foods 2021 8:8
    Content type: Original article Published on:

  8. 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
    Citation: Journal of Ethnic Foods 2021 8:6
    Content type: Original article Published on:

  9. 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
    Citation: Journal of Ethnic Foods 2021 8:5
    Content type: Original article Published on:

  13. 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
    Citation: Journal of Ethnic Foods 2021 8:1
    Content type: Review article Published on:

  14. 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
    Citation: Journal of Ethnic Foods 2020 7:42
    Content type: Review article Published on:

  17. 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
    Citation: Journal of Ethnic Foods 2020 7:39
    Content type: Review article Published on:

  18. 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
    Citation: Journal of Ethnic Foods 2020 7:38
    Content type: Review article Published on:

  19. 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
    Citation: Journal of Ethnic Foods 2020 7:37
    Content type: Review article Published on:

  20. 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
    Citation: Journal of Ethnic Foods 2020 7:36
    Content type: Original article Published on:

  21. 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
    Citation: Journal of Ethnic Foods 2020 7:35
    Content type: Original article Published on:

  22. 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
    Citation: Journal of Ethnic Foods 2020 7:34
    Content type: Review article Published on:

  24. 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
    Citation: Journal of Ethnic Foods 2020 7:32
    Content type: Review article Published on:

  26. 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
    Citation: Journal of Ethnic Foods 2020 7:30
    Content type: Original article Published on:

  27. 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
    Citation: Journal of Ethnic Foods 2020 7:29
    Content type: Original article Published on:

  28. 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
    Citation: Journal of Ethnic Foods 2020 7:28
    Content type: Original article Published on:

  29. 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
    Citation: Journal of Ethnic Foods 2020 7:27
    Content type: Review article Published on:

  32. 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
    Citation: Journal of Ethnic Foods 2020 7:24
    Content type: Review article Published on:

  34. 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
    Citation: Journal of Ethnic Foods 2020 7:22
    Content type: Review article Published on:

  35. Assam lies nestled in the far north-east corner of the Indian subcontinent. A country blessed with ample natural resources, the state of Assam also has a plethora of options in terms of choosing their core foo...

    Authors: Upasana Sarma, Viney Kumar Govila and Akanksha Yadav
    Citation: Journal of Ethnic Foods 2020 7:21
    Content type: Original article Published on:

  37. Pancit in the Philippines is known as one of the acculturated dishes of the Filipinos from the Chinese. Filipinos accepted the culinary tradition and became as one of the indigenized culinary identities. This qua...

    Authors: Jame Monren T. Mercado and Avi Ben P. Andalecio
    Citation: Journal of Ethnic Foods 2020 7:19
    Content type: Original article Published on:

  38. While neoliberalism has promoted free trade, market rule, and productivist agriculture in the food production system, farmers and their unions in developed countries partially managed to shun the forces of neo...

    Authors: Yoshitaka Miyake and Ryo Kohsaka
    Citation: Journal of Ethnic Foods 2020 7:18
    Content type: Original article Published on:

  39. Ecuador is considered a multi-ethnic and multicultural country. It has several celebrations that are part of its traditions. One of these celebrations is the feast of All Souls Day, commemorated in a different...

    Authors: Efrén Silva Gómez, David Quezada Tobar, Miguel Orden Mejía and Estefanía Quezada Tobar
    Citation: Journal of Ethnic Foods 2020 7:17
    Content type: Review article Published on:

  40. Ethiopia is a multiethnic country with diverse cultural practices to prepare foods and beverages having significant contributions in socioeconomic development. Contrary, comprehensive documentation of the prod...

    Authors: Nigussie Seboka Tadesse, Girum Faris Beyene, Tesfaye Bekele Hordofa and Ashenafi Ayenew Hailu
    Citation: Journal of Ethnic Foods 2020 7:16
    Content type: Original article Published on:

  47. The use of functional foods (FFs) for maintaining health and preventing or treating illnesses—in recent years—has been dramatically increased in the literature. There are available valuable examples of FFs in ...

    Authors: Ehsan Amiri Ardekani, Hossein Askari and Abdolali Mohagheghzadeh
    Citation: Journal of Ethnic Foods 2020 7:9
    Content type: Original article Published on:

  48. Currently, gastronomy is a fundamental element for tourists to discover the culture and traditions of a destination. The transcendence granted to a culinary experience in a specific place can become a fundamen...

    Authors: Pablo Rodríguez-Gutiérrez, Francisco González Santa Cruz, Luz Stella Pemberthy Gallo and Tomás López-Guzmán
    Citation: Journal of Ethnic Foods 2020 7:8
    Content type: Original article Published on:
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Journal of Ethnic Foods

ISSN: 2352-6181

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