Journal of Ethnic Foods
Papers 175
1 page of 18 pages (175 results)
Published on Dec 1, 2019in Journal of Ethnic Foods
Dae Young Kwon27
Estimated H-index: 27
Kyung Rhan Chung6
Estimated H-index: 6
Dai-Ja Jang6
Estimated H-index: 6
Published on Dec 1, 2019in Journal of Ethnic Foods
Serli Wijaya2
Estimated H-index: 2
(Petra Christian University)
The food culture of Indonesia is shaped by several factors such as nature, history, and culture. With its enormous geographic and cultural diversity across the archipelagos, it is evident that Indonesian cuisine is rich in variety and taste. As such, food can be utilised as a strategic means to boost the tourism industry of the country. In the past 5 years, the Indonesian government has given a great support for the development of culinary tourism as one special interest tourism sector that is p...
Published on Dec 1, 2019in Journal of Ethnic Foods
M. Faccia16
Estimated H-index: 16
(University of Bari),
Daniele Apruzzese , Pierluigi Passaro1
Estimated H-index: 1
(University of Bari)
Background and objectives Making cheese by coagulating milk with extracts or parts of plants is a tradition of many countries facing the Mediterranean basin. Such cheeses were historically produced from sheep and goat milk and represent an important cultural heritage. In the European Union (EU), nowadays, their production is allowed only after legal validation of the manufacturing process under the hygienic point of view. Unfortunately, validation has been possible only for a few Protected Desig...
Published on Dec 1, 2019in Journal of Ethnic Foods
Choubaila Leksir , Sofiane Boudalia1
Estimated H-index: 1
+ 1 AuthorsMabrouk Chemmam1
Estimated H-index: 1
The cheese Klila occupies a very important socio-economic place established in the rural and peri-urban environment. It is a fermented cheese produced empirically in several regions of Algeria. It is the most popular traditional cheese and its artisanal manufacturing process is still in use today. The processing consists of moderate heating of “Lben” (described a little farther) until it becomes curdled, and then drained in muslin. The cheese obtained is consumed as it stands, fresh, or after dr...
Published on Nov 23, 2018in Journal of Ethnic Foods
Hae-Kyung Chung8
Estimated H-index: 8
(Hoseo University),
Dayeon Shin4
Estimated H-index: 4
(SU: Syracuse University)
+ 1 AuthorsNariyah Woo3
Estimated H-index: 3
(Hoseo University)
Abstract This article is part of a series of research that aims to shed light on Korean cuisine, particularly the characteristics and cultural significance of royal cuisine from the Joseon Dynasty, which boasts close to 600 years of history. During the end of the Joseon Dynasty and the Korean Empire, a number of memos on royal cuisine were written that still remain to this day. Among these, the royal birthday cuisine memos, which outline the table setting for birthday celebrations, were selected...
Published on Nov 22, 2018in Journal of Ethnic Foods
Kadirvel Govindasamy (ICAR: Indian Council of Agricultural Research), Bandita Bagchi Banerjee (ICAR: Indian Council of Agricultural Research)+ 2 AuthorsSuranjit Meitei (ICAR: Indian Council of Agricultural Research)
Abstract Meghalaya, a northeastern state of India, has several authentic ethnic meat delicacies that have not been documented adequately. A survey was conducted among cooks, food stall owners, and consumers representing all three tribes of Meghalaya, namely, Khasi, Jaintia, and Garo. Detailed information was collected on a variety of traditional meat preparations, the method of preparation, and the general pattern for the consumption of such products. The socioeconomic values and traditions atta...