Traditional foods : general and consumer aspects

著者

• Kristbergsson, Kristberg
• Oliveira, Jorge C.

書誌事項

Traditional foods : general and consumer aspects

Kristberg Kristbergsson, Jorge Oliveira, editors

（ISEKI-Food series, [v. 8]）

Springer, c2016

注記

"the first book in the trilogy of Traditional Foods and the eighth book in the ISEKI-Food series"--Preface

Includes bibliographical references and index

"ISBN: 9781489976482(eBook)"--T.p.verso

内容説明・目次

内容説明

This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.

目次

Part I General Aspects of Traditional Foods 1. European Consumers' Definition and Perception of Traditional Foods Wim Verbeke, Filiep Vanhonacker, Luis Guerrero,Valerie Lengard Almli and Margrethe Herslet 2. Consumers' Valuation and Quality Perception of Kid's Meat From Traditional "Cabrito Da Gralheira" - Protected Geographical Indication Antonio L. Ribeiro, Ana P. Moura and Luis M. Cunha 3. Traditional Fermented Foods in Thailand Busaba Yongsmith, Wanna Malapan 4. Increasing Romanian's Traditional Food Added Value through Integration into the Protected Geographical Designations System Gabriela Nedita, Nastasia Belc, Lucia Romanescu and Roxana Cristina Gradinariu 5. Traditional Foods in Slovakia Jan Brindza, Dezider Toth, Radovan Ostrovsky, Lucia Kucelova 6. Traditional Foods in Turkey: General and Consumer Aspects Ferruh Erdogdu, Beraat OEzcelik, Fahrettin Goegus, Semih OEtles Part II Traditional Dairy Products 7. Indian Traditional Fermented Dairy Products Narender Raju Panjagari, Ram Ran Bijoy Singh and Ashish Kumar Singh 8. Traditional Bulgarian Dairy Food Aladjadjiyan Anna, Ivanka Zheleva, Yordanka Kartalska 9. Dulce de Leche: Technology, Quality and Consumer Aspects of the Traditional Milk Caramel of South America Maria Cecilia Penci and Maria Andrea Marin Part III Tradi tional Cereal Based Products 10. Austrian Dumplings Josefa Friedel, Helmut Glattes and Gerhard Schleining 11. French Bread Baking Alain SOMMIER, Yannick ANGUY, Imen DOUIRI, Elisabeth DUMOULIN 12. Traditional Rye Sourdough Bread in the Baltic Region Grazina Juodeikiene, Kaunas University of Technology 13. The Legume Grains: When Tradition Goes Hand In Hand with Nutrition Vasconcelos, Marta Wilton and Gomes, Ana Maria 14. Traditional Food Products from Prosopis sp. Flour Leonardo Pablo Sciammaro, Daniel Pablo Ribotta and Maria Cecilia Puppo 15. Amaranth: an Andean Crop with History. Its feeding reassessment in America Myriam Villarreal, Laura Iturriaga Part IV Traditional Meat and Fish Products 16. Yunnan Fermented Meat: Xuanwei Ham, Huotui Huang Aixiang, Sarote Sirisansaneeyakul and Yusuf Chisti 17. Selected Viennese Meat Specialties Elias Gmeiner, Helmut Glattes and Gerhard Schleining 18. Norse Dried Fish Trude Wicklund 19. Utilization of Different Raw Materials from Sheep and Lamb in Norway. Trude Wicklund 20. Muxama and Estupeta: Traditional Food Products Obtained from Tuna Loins in South Portugal and Spain Jaime Anibal and Eduardo Esteves 21. Salting and Drying of Cod Helena Oliveira, Maria Leonor Nunes, Paulo Vaz-Pi res, Rui Costa 22. Brazilian Charqui Meats Ma ssami Shimokomaki, Carlos Eduardo Rocha Garcia, Mayka Reghiany Pedrao, Fabio Augusto Garcia Coro Part V Tradi tional Beverag es <23. German Beer Martin Zarnkow 24. "Palinka" - Hungarian Distilled Fruit Zsuzsanna Laszlo, Cecila Hodur, Jozsef Csanadi 25. Tokaji Aszu - "the Wine of Kings, the King of Wines" Cecilia Hodur, Jozsef Csanadi, Zsuzsa Laszlo 26. Mead - The Oldest Alcoholic Beverage Rajko Vidrih, Janez Hribar 27. Midus - a Traditional Lithuanian Mead Rimantas Kublickas 28. Horchata Codina, Idoia, Trujillo, Aantonio Jose., Ferragut, Victoria. Part VI Traditional Deserts, Side Dishes and Oil 29. "Dobos": A super-cake from Hungary Elisabeth T. Kovacs 30. Traditional Green Table Olives from the South of Portugal Maria Alves and Celia Quintas 31. Extra Virgin Olive Oil and Table Olives from Slovenian Istra Milena Bucar-Miklavcic, Bojan Butinar, Vasilij Valencic, Erika Bester, Mojca Korosec, Terezija Golob, Sonja Smole Mozina 32. A Perspective on Production and Quality of Argentinian Nut Oils Marcela Lilian Martinez and Damian Modesto Maestri 33. Pupunha (Bactris gasipaes): General and Consumption Aspects Carolina Vieira Bezerra and Luiza Helena Meller da Silva

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BB2134053X
• ISBN:
  • 9781489976468
• LCCN: 2015958898
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: New York
• ページ数/冊数: xxviii, 416 p.
• 大きさ: 25 cm
• 分類:
  • NDC8 : 596
  • DC23 : 394.12
• 件名:
  • LCSH : Local foods -- Social aspects
• 親書誌ID:
  • BA84434572