Journal of Ethnic Foods

Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism

The impact of the Green Revolution on indigenous crops of India

Nutraceutical potentials of synergic foods: a systematic review

Food biodiversity includes both locally cultivated and wild food species in Guasaganda, Central Ecuador

An ethno-nutritional study on spices used in traditional foods of the Western Regions of Cameroon: the case of nah poh

Ethnomedicine and ethnobotany of Maerua subcordata (Gilg) DeWolf

Composition of camel milk and evaluation of food supply for camels in Uzbekistan

Riau Malay food culture in Pekanbaru, Riau Indonesia: commodification, authenticity, and sustainability in a global business era

Culinary practices: preparation techniques and consumption of Basotho cereal breads in Lesotho

Explaining the barriers and facilitators of ethnic and traditional food choices from the viewpoints of women

Bika Ambon of Indonesia: history, culture, and its contribution to tourism sector

The history and science of Chongkukjang, a Korean fermented soybean product

Paruthi Paal, a nutrient-rich healthy drink from cottonseed: an Indian delicacy

An endangered regional cuisine in Sweden: the decline in use of European smelt, Osmerus eperlanus (L., 1758), as food stuff

Medicinal food understanding in Korean gastronomic culture

The influence of biculturalism/integration attributes on ethnic food identity formation

Folk beliefs of food avoidance and prescription among menstruating and pregnant Karbi women of Kamrup district, Assam

The development of Nyonya cuisine in the Malay Archipelago: Penang and Malacca Nyonya cuisine

Vegetarian food recommendation in the traditional Islamic teachings to increase the fertility of men

Traditional methods of food habits and dietary preparations in Ayurveda—the Indian system of medicine

The genealogy of traditional Javanese cassava-based foods

Effect of households’ dietary knowledge on local (ofada) rice consumption in southwest Nigeria

Traditional knowledge system in palung salt-making in Bali Island

A monographic research on the Assyrian culinary culture in Turkey

The authentic balut: history, culture, and economy of a Philippine food icon

Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives

Effects of subjective feeling of environmental temperature on appetite and food intake in Chinese sociodemographic and ethnic groups

Lamang tapai: the ancient Malay food in Minangkabau tradition

Associations of post-migration dietary and physical activity behaviours with acculturation and social cognitive factors: a cross-sectional study of Australian residents born in sub-Saharan Africa

Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition