Journal of Ethnic Foods

Aims & Scope

The Journal of Ethnic Foods provides comprehensive coverage of people's consumption of foods and aims to illuminate the benefits of traditional understanding and knowledge of foods developed over a long time. The journal emphasizes original research that examines foods, gastronomy, and eating behaviors within specific geographical and ethnic contexts. It aims to highlight the uniqueness, diversity, and creativity of food traditions and cultures, while also addressing the complex interactions between societal and environmental factors. To achieve a comprehensive understanding of these topics, the journal encourages interdisciplinary perspectives on ethnic foods, incorporating insights from food science, ethnography, cultural anthropology, population health and well-being, biology, history, ecology, and geography. The scope of the journal includes, but is not limited to: Ethnic foods research grounded in food science Gastronomy, history, ecology and geography of ethnic foods Ethnography and cultural anthropology of ethnic foods Food fermentation and traditional food processing Microbiology and biotechnology of ethnic foods Safety of ethnic foods Health benefits and nutrition of ethnic foods The print version of this journal is not for sale by Springer Nature.

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Source: OpenAlex · Each year’s green bar = citations earned by that year’s papers, counted to date — so recent years look lower simply because their papers haven’t had time to be cited yet.

SJR Quartile by Discipline

Scimago ranks this journal separately in each subject category — its quartile can differ by discipline.

Subject Classification