Revelation of the sciences of traditional foods

Traditional foods (TFs) inherit a long history and colorful cultures and are closely bound with the dietary patterns of indigenous people. They are either homemade or commercially made and purchased from local food outlets, which provide distinctive textural and sensory properties, nutritional values, and bioactive functions. However, the science and wisdom of TFs are not thoroughly understood by local people in their historical context. Today's scientific knowledge and technical capabilities provide opportunities for scientists, industries, and consumers to understand the scientific ingenuity behind TFs, which may significantly promote the transition of TFs from homemade to scaled and standardized manufacturing with global availability and acceptance. In addition, the science of TFs may open new vistas for developing modern foods and new lifestyles. This review summarizes and provides insights into the science of TFs, covering food chemistry, food quality, food safety, health function, food processing, and its implications for future food systems.