Most Recent Articles: Journal of Ethnic Foods · Scour

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Digital narratives of Indonesian culinary culture on YouTube: a qualitative speech act and netnographic study of food vloggers

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Functional enhancement of kombucha fermentation through the utilization of watermelon flesh and rind

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A narrative review of Panaka: an ayurvedic beverage with therapeutic and nutritional relevance

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Integrating oat flour from Moroccan varieties into traditional Moroccan bread: response modeling of nutritional, technological, and sensory changes

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Phytochemical characterization and bioactivity of Chamaecrista nomame (Siebold) H. Ohashi: bridging korean ethnic food tradition and modern functional science

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Maple water (Acer saccharum sap), a traditional North American beverage: anti-inflammatory activity and potential functional relevance for skin health

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Cultural significance, preparation process, and nutritional composition of Barobbo: a comprehensive ethnographic study of the traditional dish of the Bugis ethnic group in South Sulawesi

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Technological prospects for the use of autochthonous starter cultures in traditional Kazakh fermented meat products

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Nutritional heritage of Mie Lethek: physicochemical properties and in vitro digestibility of a traditional Javanese cassava noodle

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Unveiling the sociocultural, microbiological, and functional properties of liquid brem, a traditional balinese fermented rice wine: a systematic review

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Pecel: a culinary reflection of Javanese cultural heritage, food ecological knowledge, and plant-based nutrition

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Gim (laver, red algae): a journey through Korean history, culture, and nutrition

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Quality characteristics of rice varieties and their suitability for bibimbap, a traditional Korean dish

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Traditional fermented fish ‘ bekasam ’ as a flavor enhancer: Perspectives on characteristics of fermented product and sensory properties

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Bridging tradition and science: the health-promoting potentials of Indonesian local spices in ethnic foods

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Bir jawa : history, gastrodiplomacy, and health benefits of a Javanese non-alcoholic beverage

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Asian fermented plant foods as modulators of gut microbiota and host health: current evidence and future perspectives—a narrative review

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Preserving local gastronomy as cultural heritage in Türkiye: a qualitative study on sustainable valorization of fethiye wedding foods

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Ethnobotanical review of Ethiopian spices and condiments: traditional uses, cultural significance, and applications

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Ethnobotanical review of Ethiopian spices and condiments: traditional uses, cultural significance, and applications

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