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Journal of Ethnic Foods

Subject Areas: Food Science
Publisher: BioMed Central - Springer Journals
SJR: 23

Open Access

Journal Article

Jang, Korean fermented soybean product, the result ofendeavors of ancients for the best taste of Korean diet

Kim, Soon-Hee; Ko, Juyeon; Kwon, Dae Young

2023 Journal of Ethnic Foods

doi:10.1186/s42779-023-00183-6

Each ethnic group has developed a food culture that enjoys delicious food by consuming natural materials or agricultural products from their respective regions. Because soybeans originated in Korea and are abundant there, a way to make delicious soybeans has been developed. Jang is a food made by...
Open Access

Journal Article

Heritage of the Anatolian geography: registered varieties of ancestral wheat (siyez, gacer, and menceki)

Onur, Merve; Ceylan, Firuze

2023 Journal of Ethnic Foods

doi:10.1186/s42779-023-00203-5

Turkey is one of the major regions of wheat cultivation where wheat has economic, social, cultural, and archaeological values. The Anatolian lands are the homeland of wheat and the gene center of ancestral wheat varieties. Having survived without any genetic modification, ancestral wheat is a...
Open Access

Journal Article

Preference for Turkish ethnic foods in the USA

Şahin, Elanur; Yalım Kaya, Serpil

2023 Journal of Ethnic Foods

doi:10.1186/s42779-023-00168-5

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 been to Turkish restaurants. The convenience sampling method and a survey consisting of...
Open Access

Journal Article

Spicy Shiro flour and Berbere powder (an ethnic, indigenous food of Ethiopia)

Zeru, Tesfaye; Awoke, Temesgen; Assefa, Teshome; Tesfaye, Biniyam; G/Giorgies, Taddesse; Bitew, Abebe; Taddesse, Chere; Tesfaye, Kelemua; Demelash, Yoseph; Yehualashet, Asrat; Tefera, Nahom; Ashenafi, Nigat; W/Yohannes, Messeret; Legesse, Addisu; Gobene, Waqtole; Abera, Andinet; Andualem, Misganaw; Tessema, Masresha

2023 Journal of Ethnic Foods

doi:10.1186/s42779-023-00175-6

Ethiopia is a multiethnic nation with a wide range of cultural traditions, as well as ancient indigenous culinary skills that have made a significant contribution to national and religious holidays, family get-togethers, community celebrations, funeral rites, and economical progress. The most...
Open Access

Journal Article

Som tum, the famous ethnic food of Thailand: its benefit and innovations

Nugroho, David; Surya, Reggie; Janshongsawang, Jirapad; Thinthasit, Aphinya; Benchawattananon, Rachadaporn

2023 Journal of Ethnic Foods

doi:10.1186/s42779-023-00204-4

Som tum is widely recognized as a traditional ethnic cuisine originating from Thailand. The dish is composed of various ingredients, including raw papaya, tomatoes, chili, palm sugar, garlic, lime, and roasted peanuts, among others. This food is unique in terms of name, history, culture,...
Open Access

Journal Article

Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina

Cuffia, Facundo; Rojas-Rivas, Edgar; Urbine, Ayelen; Zaragoza-Alonso, Jazmin

2023 Journal of Ethnic Foods

doi:10.1186/s42779-023-00166-7

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 to their representation of traditional gastronomy; and (iii) to establish some...
Open Access

Journal Article

Effects of kimchi on human health: a scoping review of randomized controlled trials

Song, Eunhye; Ang, Lin; Lee, Hye Won; Kim, Myung-Sunny; Kim, You Jin; Jang, Daija; Lee, Myeong Soo

2023 Journal of Ethnic Foods

doi:10.1186/s42779-023-00173-8

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 clinical studies of kimchi and to estimate the effectiveness of kimchi for health in...
Open Access

Journal Article

Can Bulgarian Yogurt enhance astronauts’ performance during the Mars Missions?

Shopova, Izabela; Bogueva, Diana; Yotova, Maria; Danova, Svetla

2023 Journal of Ethnic Foods

doi:10.1186/s42779-023-00211-5

Probiotics (pro-for and bio- health) from yogurt are one of the most effective means to stimulate and strengthen the immune system. They help balance and regulate the digestive system, as well as preserve and enrich the gut microbiome. Maintaining a healthy gut microbiome is crucial for human...
Open Access

Journal Article

Jeonju declaration on Korean-food: creating value and sustainability

Cha, Youn-Soo

2023 Journal of Ethnic Foods

doi:10.1186/s42779-023-00174-7

Jeonju was selected as Korea’s only UNESCO City of Gastronomy in 2012. Jeonju food has been attracting attention as ‘sincere foods’ that is likened to a mother’s cooking and bricolage foods since ancient times. Jeonju is a representative of K-food as a city with the recognition of being a...
Open Access

Journal Article

The globalization of bibimbap: focusing on the diversity of modernization of bibimbap

Mun, Eun-Gyung; Lee, Young-Eun; Cha, Youn-Soo

2023 Journal of Ethnic Foods

doi:10.1186/s42779-023-00195-2

Korea is developing a food culture based on various vegetation. Bibimbap is a one-dish meal that harmonizes the characteristics of Korean food. Bibimbap is made by placing seasoned meat, vegetables (namul), vegetable oil (sesame and perilla), and jang (gochujang, ganjang, or doenjang) on top of...

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