Overview
The Journal of Ethnic Foods provides comprehensive coverage about people’s consumption of food and aims to illuminate the benefits developed through the traditional understanding and knowledge of foods accumulated over a long time. The journal emphasises research that explores food, gastronomy and eating behaviours that are related to particular geographical contexts and ethnicities. The uniqueness, variety and creativity of food traditions and cultures, as well as the complex interplay of societal and environmental factors that are focused on food and eating can be fully understood by considering perspectives on ethnography, cultural anthropology, population health and well-being, biology, history, ecology and geography. The journal welcomes review articles in all those fields, especially those highlighting the multidisciplinary nature of the study of ethnic food.
Journal of Ethnic Foods is currently published by BioMed Central, London.
The print version of this journal is not for sale by Springer Nature.
- Editor-in-Chief
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- Hyun-Dong Paik
Societies and partnerships
Latest articles
Journal updates
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It’s not just about nutrients - Editor blog
Read the interview blog with the Editor-in-Chief Dr. Dae Young Kwon on why it's important to analyse food, eating behaviours and heritage from a variety of perspectives and with a diverse and inclusive approach.
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Journal information
- Electronic ISSN
- 2352-619X
- Print ISSN
- 2352-6181
- Abstracted and indexed in
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- Baidu
- CAB Abstracts
- CLOCKSS
- CNKI
- CNPIEC
- Chinese Academy of Medical Science (CAMS)
- DOAJ
- Dimensions
- EMBiology
- FSTA Publishing
- Google Scholar
- Japanese Science and Technology Agency (JST)
- Korea Citation Index (KCI)
- MLA International Bibliography
- Naver
- OCLC WorldCat Discovery Service
- Ovid Discovery
- Portico
- ProQuest
- SCImago
- SCOPUS
- TD Net Discovery Service
- Wanfang
- eLibrary.ru
- © Korea Food Research Institute