Ethnic fermented foods and beverages of India : science history and culture

著者

書誌事項

Ethnic fermented foods and beverages of India : science history and culture

Jyoti Prakash Tamang, editor

Springer, c2020

大学図書館所蔵 件 / 全4件

この図書・雑誌をさがす

注記

Includes bibliographical references

内容説明・目次

内容説明

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.

目次

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

「Nielsen BookData」 より

詳細情報

ページトップへ