Traditional Foods: History, Preparation, Processing and Safety

ISBN-13: 9783030246198 / Angielski / Twarda / 2019 / 302 str.

Mohammed Khalfan Al-Khusaibi; Nasser Al-Habsi; Mohammad Shafiur Rahman

Spis treści

Overview of Traditional Foods

History of Arab Traditional Foods

Omani Traditional Foods: Overview

Omani Traditional Foods: Preparation, Processing and Nutrition 

Arab Traditional Foods: Preparation, Processing and Nutrition

GCC Traditional Foods: Preparation, Processing and Nutrition

Indian Traditional Foods: Preparation, Processing and Nutrition

European Traditional Foods: Preparation, Processing and Nutrition 

African Traditional Foods: Preparation, Processing and Nutrition

Indigenous Australian Foods: Preparation, Processing and Nutrition

Native American Foods: Preparation, Processing and Nutrition

Traditional Foods and Tourism  

Traditional Foods, Sensory Excitements and Pleasure

Laws and Regulations of Traditional Foods: Past, Present and Future 

O autorze

Mohammed Khalfan Al-Khusaibi is an Assistant Professor in the Department of Food Science and Nutrition, College of Agricultural and Marine Science, at Sultan Qaboos University in Muscat, Oman

Nasser Al-Habsi is an Assistant Professor in the Department of Food Science and Nutrition, College of Agricultural and Marine Science, at Sultan Qaboos University in Muscat, Oman

Mohammad Shafiur Rahman is a Professor in the Department of Food Science and Nutrition, College of Agricultural and Marine Science, at Sultan Qaboos University in Muscat, Oman

Blurb

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.