Makanan tradisional Indonesia tentu harus ditelusuri sejarahnya dan dilestarikan agar tidak hilang atau bahkan diklaim oleh negara-negara lain menjadi makanan tradisional mereka. Salah satu cara untuk melestarikannya ialah mempublikasikannya kepada masyarakat melalui media sosial dan jurnal internasional. Berikut ini merupakan daftar beberapa jurnal terkait makanan khas Indonesia yang telah dipublikasikan skala internasional:

Handoyo, C. C., Clarissa, Claudia, G., Milka, & S. A. Firdayanti. 2018. Klappertaart: an Indonesian - Dutch influenced traditional food. Journal of Ethnic Foods 5 (2) : 147-152.

DOI: https://doi.org/10.1016/j.jef.2017.12.002

Rianti, A., Novenia, A. E., Christoper, A., Lestari, D., & E. K. Parassih. Ketupat as traditional food of Indonesian culture. Journal of Ethnic Foods 5 (1) : 4-9.

DOI: https://doi.org/10.1016/j.jef.2018.01.001

Nurmufida, M., Wangrimen, G. H., Reinalta, R., & K. Leonardi. 2017. Rendang: The treasure of Minangkabau. Journal of Ethnic Foods 4 (4) : 232-235.

DOI: https://doi.org/10.1016/j.jef.2017.10.005

Ainezzahira, A., Mudhita, C., Giovani, I., Buntoni, M. S., & J. Magdasari. 2017. Biochemistry and bioactive compounds on bamboo shoots as the main component in Lumpia Semarang. Journal of Food and Pharmaceutical Sciences 5 (3) : 25-28. 

DOI: https://doi.org/10.14499/jfps 

Tjota, H. Owen, A., Defiana, Khairunnisa, S., & V. Handoko. 2017. Exploration of Kaledo as typical food in Central Sulawesi, Indonesia. Journal of Research in Humanities and Social Sciences 5 (10) : 10-16.

URL: http://www.questjournals.org/jrhss/papers/vol5-issue10/C5101016.pdf

Azima, F., Sayuti, K., & Novelina. 2016. The evaluation of nutritional value of Rendang Minangkabau. Agriculture and Agricultural Science Procedia 9 : 335 - 341.

DOI: https://doi.org/10.1016/j.aaspro.2016.02.146

Azima, F., Novelina, Rini. 2016. Chemical characteristic and fatty acid profile in Rendang Minangkabau. International Journal on Advanced Science Engineering Information Technology 6 (4) : 465-468.

URL: http://www.insightsociety.org/ojaseit/index.php/ijaseit/article/viewFile/712/pdf_202

Girsang, W. 2017. Sago food product development for food security in small islands, Maluku, Indonesia. International Journal of Scientific & Engineering Research 8 (5) : 704-712.

URL: https://www.ijser.org/researchpaper/SAGO-FOOD-PRODUCT-DEVELOPMENT-FOR-FOOD-SECURITY-IN-SMALL-ISLANDS,-MALUKU-INDONESIA.pdf

Oktavianingsih, L., Surhayanto, E., Daryono, B. S., & Purnomo. 2017. Traditional usages of Taro (Colocasia spp.) by ethnic communities in Borneo. Biosaintifika 9 (2) : 248-256.

DOI: 10.15294/biosaintifika.v9i2.9956

Sukenti, S., Hakim, L., Indriyani, S., Purwanto, Y., & P. J. Matthews, P.J. Ethnobotanical study on local cuisine of the Sasak tribe in Lombok Island, Indonesia. J Ethnic Foods 3: 189–200

Silalahi, M., Supriatna, J., Walujo, E. B., & Nisyawati. 2015. Local knowledge of medicinal plants in sub-ethnic Batak Simalungun of North Sumatra, Indonesia. Biodiversitas 16: 44-54.

Suparthana, I.P., Perangin-angin, R.S., and Agung, I.G.N. Food safety and nutrients of Terites, a case study in Kabanjahe, the city of Karo Region, Sumatera Utara. Media Ilmiah Teknologi Pangan 2: 163–169

Purba, E. C., Silalahi, M., & Nisyawati. 2018. Gastronomic ethnobiology of “terites”—a traditional Batak Karo medicinal food: A ruminant's stomach content as a human food resource. Journal of Ethnic Foods 5 (2) : 114-120.