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  1. 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:

  4. 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

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  5. 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

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  6. 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

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  7. 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

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  8. 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

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  9. 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

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  11. 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

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  13. 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

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  14. 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

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  15. 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

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  16. 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

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  19. 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

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  20. Spices play a vital role in Indian cuisine since long time. These are the some of the most valuable items of domestic as well as industrial kitchens. The role of spices is to increase the palatability and used...

    Authors: Vinod Kumar

    Citation: Journal of Ethnic Foods 2020 7:23

    Content type: Review article

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  21. 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

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  22. 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

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  24. 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

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  25. 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

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  26. 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

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  27. 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

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  34. 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

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  35. 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

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  39. Algarroba (Prosopis alba) beer, known as aloja de algarroba (abbreviated aloja) in local Spanish, is the ancestral alcoholic beverage par excellence of the Wichís and other indigenous peoples of South American Gr...

    Authors: Anahí Naymé Herrera Cano and María Eugenia Suárez

    Citation: Journal of Ethnic Foods 2020 7:4

    Content type: Original article

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  40. Many freshwater fish species that were earlier appreciated by consumers have disappeared in the central, north and west European foodways. Although they were regarded as healthy and tasty, commercially capture...

    Authors: Ingvar Svanberg and Alison Locker

    Citation: Journal of Ethnic Foods 2020 7:3

    Content type: Original article

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  42. Different communities have various types of edible plants at their nearby ecology from which they process their traditional foods that make the basis of diversified diets for food and nutrition security. Explo...

    Authors: Geremew Bultosa, Moenyane Molapisi, Nelson Tselaesele, Rosemary Kobue-Lekalake, Gulelat Desse Haki, Shimane Makhabu, Bonno Sekwati-Monang, Eyassu Seifu and Gothatamang P. Nthoiwa

    Citation: Journal of Ethnic Foods 2020 7:1

    Content type: Original article

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  43. Women’s food choices and preferences are important as key decision-makers in household food handling, especially the selection of local and traditional foods that can potentially affect health and disease prof...

    Authors: Arezoo Haghighian Roudsari, Abouali Vedadhir, Jamal Rahmani and Ali Milani Bonab

    Citation: Journal of Ethnic Foods 2019 6:33

    Content type: Original article

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  45. The consumption rate of traditional foods is gradually being reduced with time due to the globalization of the food systems and non-availability of modernized ready-to-use traditional food products. In order t...

    Authors: Stève Djiazet, Laurette Blandine Mezajoug Kenfack, Michel Linder and Clergé Tchiégang

    Citation: Journal of Ethnic Foods 2019 6:31

    Content type: Original article

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  46. Only a handful freshwater fish species are still commercially sought after in Sweden. Subsistence fishing in lakes and rivers is also rare nowadays and has in general been replaced by recreational fishing. How...

    Authors: Ingvar Svanberg, Armas Jäppinen and Madeleine Bonow

    Citation: Journal of Ethnic Foods 2019 6:30

    Content type: Original article

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  47. A considerable amount of research suggests that several ‘immigrants’ from low-and-middle income countries often adopt less healthy dietary and physical activity behaviours after settling in high income countri...

    Authors: Isaac Yeboah Addo, Loren Brener, Augustine Danso Asante and John de Wit

    Citation: Journal of Ethnic Foods 2019 6:29

    Content type: Original article

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  48. Food synergy is a concept of linking foods to health. Food consists of mixtures of nutrients, serving as a fuel for the body. When synergistic foods are put together, the evidence for potential health benefits...

    Authors: Tharani Devi Natarajan, Janci Rani Ramasamy and Kirthika Palanisamy

    Citation: Journal of Ethnic Foods 2019 6:27

    Content type: Review article

    Published on:

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Journal of Ethnic Foods

ISSN: 2352-6181

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