Traditional Foods: History, Preparation, Processing and Safety
Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman
Springer Nature, Oct 18, 2019 - Technology & Engineering - 302 pages
This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category.
From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.
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acid activity added addition Agricultural antioxidant Arab associated attributes boiling bread butter called cardamom cheese chili powder chillies Chinese Common accompaniments compounds consumers consumption contain continued cooking countries culture cumin curry diabetes diet diseases dish dough dried effects et al European example extract fermented fish flavor flour followed food products food safety Food Science fruits frying garlic ginger gram heat important India International Journal leaves Major ingredients Major steps meat Mediterranean methods milk mixing mixture Nutrition nutritional value nuts olive oil onion origin paste placed popular powder prevent properties protection protein region Regulation reported rice risk roasted salt seeds sensory served spices standards steps in preparation sugar sweet Table taste Technology trade traditional foods turmeric vegetables vitamin wheat flour