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Himalayan Fermented Foods - 9781420093247

Un libro in lingua di Tamang Jyoti Prakash edito da Taylor & Francis, 2009

  • € 146.30
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A long-time researcher into traditional Himalayan foods from the perspectives of microbiology, nutrition, and culture, Tamang begins by reviewing the various people who live in the Asian mountain range, and the similarities and variations in their food cultures, including influences from the West. Then he details the indigenous knowledge of preparation, culinary practices and economy, and microorganisms of specific fermented vegetables, legumes, milks, cereals, fish and meat products, and starters and alcoholic beverages. His final chapters explore the antiquity and ethnic values of some of the foods and food types, and the commercial and scientific prospects for fermented foods in the region. Annotation ©2009 Book News, Inc., Portland, OR (booknews.com)

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