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Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical)
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Traditional Foods - History, Preparation, Processing and Safety (Hardcover, 1st ed. 2019)
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Traditional Foods - History, Preparation, Processing and Safety (Hardcover, 1st ed. 2019)
Series: Food Engineering Series
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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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