Vi flyttar från butik till nätet - så funkar det framåt
Ethnic Fermented Foods and Beverages of India: Science History and Culture | 1:a upplagan
- Inbunden, Engelska, 2020
- Författare: Jyoti Prakash Tamang
- Betyg:
1517
kr
Skickas inom 1-3 vardagar
Butikslager
Onlinelager
I lager hos leverantör
Beskrivning
This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India.
The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.Om denna bok
Ethnic Fermented Foods and Beverages of India: Science History and Culture av Jyoti Prakash Tamang är en Inbunden bok med 685 sidor på Engelska. Detta är den 1:a upplagan som utgavs 2020 av Springer Nature.
Spara pengar – köp begagnad från Campusbokhandeln
Köp Ethnic Fermented Foods and Beverages of India: Science History and Culture begagnad från Campusbokhandeln och spara upp till 25% jämfört med nypris. Du kan bevaka den här boken så får du ett mail så fort vi får in den i lager som begagnad.
Genom att köpa & sälja begagnat sänker du kostnaden för studier både för dig och nästa student samtidigt som du gör nytta för klimatet.
Produktinformation
Kategori:
Historia & arkeologi
Bandtyp:
Inbunden
Språk:
Engelska
ISBN:
9789811514852
Upplaga:
1
Utgiven:
2020-03-03
Förlag:
Springer Nature
Sidantal:
685