Ethnic Fermented Foods and Beverages of India: Science History and Culture

ISBN-13: 9789811514852 / Angielski / Twarda / 2020 / 685 str.

Jyoti Prakash Tamang

Spis treści

Chapter 1: History and Food Culture of India

Chapter 2: Historical, cultural and microbiological linkage between Indian fermented foods and Other Asian fermented foods 

Chapter 3: Commercialization of Indian ethnic fermented foods at global markets

Chapter 4: Regulations of ethnic fermented foods in India

Chapter 5: Medicinal aspects and Health-promoting benefits of ethnic fermented foods in India

Chapter 6: Ethnic fermented foods and beverage of Jammu & Kashmir

Chapter 7: Ethnic fermented foods and beverage of Himachal Pradesh

Chapter 8: Ethnic fermented foods and beverage of Uttarakhand and Uttar Pradesh

Chapter 9: Ethnic fermented foods and beverage of Haryana, Punjab and Delhi

Chapter 10: Ethnic fermented foods and beverage of Gujarat and Rajasthan

Chapter 11: Ethnic fermented foods and beverage of Maharashtra

Chapter 12: Ethnic fermented foods and beverages of Goa

Chapter 13: Ethnic fermented foods and beverage of Madhya Pradesh and Chhattisgarh

Chapter 14: Ethnic fermented foods and beverage of Bihar and Jharkhand

Chapter 15: Ethnic fermented foods and beverage of West Bengal and Orissa

Chapter 16: Ethnic fermented foods and beverage of Sikkim and Gorkhaland TA

Chapter 17: Ethnic fermented foods and beverage of Assam

Chapter 18: Ethnic fermented foods and beverages of Meghalaya

Chapter 19: Ethnic fermented foods and beverage of Manipur

Chapter 20: Ethnic fermented foods and beverage of Nagaland

Chapter 21: Ethnic fermented foods and beverage of Arunachal Pradesh

Chapter 22: Ethnic fermented foods and beverage of Mizoram

Chapter 23: Ethnic fermented foods and beverage of Tripura

Chapter 24: Ethnic fermented foods and beverage of Andhra Pradesh

Chapter 25: Ethnic fermented foods and beverage of Tamil Nadu

Chapter 26: Ethnic fermented foods and beverage of Pondicherry

Chapter 27: Ethnic fermented foods and beverage of Karnataka

Chapter 28: Ethnic fermented foods and beverage of Kerala and Lakshadweep islands

Chapter 29: Ethnic fermented foods and beverage of Andaman & Nicobar Islands

O autorze

Professor Dr. Jyoti Prakash Tamang is one of the pioneer microbiologists working on the interpretation of “ethno-microbiology” to molecular food microbiology associated with age-old ethnic fermented foods and beverages of India, Nepal and Bhutan, a field he has investigated for the past 33 years using a range of metagenomics/omics and bioinformatics tools. He has also sparked significant interest in ethnic fermented foods by establishing knowledge-based resources and promoting academic interest in India. He has more than 154 publications to his credit, including several books with international publishers - Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values (CRC Press, New York 2010), Fermented Foods and Beverages of the World (CRC Press, 2010), Health Benefits of Fermented Foods and Beverages (CRC Press, 2015) and Ethnic Fermented Foods and Alcoholic Beverages of Asia (Springer Nature, New Delhi 2016). He has received several national and international awards, and is currently the senior-most Professor in Microbiology and Dean of Sikkim Central University, Gangtok, India. 

Blurb

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.