Traditional Foods

1. Front Matter

   Pages i-xvi

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2. Traditional Foods: Overview

   • Mohammed Al-Khusaibi, Mohammad Shafiur Rahman

   Pages 1-8

3. Arab Traditional Foods: Preparation, Processing and Nutrition

   • Mohammed Al-Khusaibi

   Pages 9-35

4. GCC Traditional Foods: Preparation and Processing

   • Nasser Al-Habsi, Mohammed Al-Khusaibi, Mohammad Shafiur Rahman

   Pages 37-49

5. Traditional Foods in Maghreb: Production and Research Progress

   • Hicham Zaroual, Ferdaous Boughattas, Romdhane Karoui

   Pages 51-113

6. Chinese Traditional Foods: Preparation and Processing

   • Zhang Yu, Md Ramim Tanver Rahman, Zaixiang Lou

   Pages 115-125

7. Indian Traditional Foods: Preparation, Processing and Nutrition

   • Laxmi Ananthanarayan, Kriti Kumari Dubey, Abhijeet B. Muley, Rekha S. Singhal

   Pages 127-199

8. Mediterranean Foods and Human Health

   • Mostafa I. Waly

   Pages 201-218

9. Safety, Nutrition and Functionality of the Traditional Foods

   • Abul Hossain, Md. Jiaur Rahman

   Pages 219-238

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

    • Jamie Gallagher, Aideen McKevitt

    Pages 239-271

11. Traditional Foods, Sensory Excitements and Pleasure

    • Mohammad Shafiur Rahman

    Pages 273-292

12. Back Matter

    Pages 293-302

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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. 

• Traditional Foods
• Traditional Foods Processing
• Traditional Foods Preparation
• Food Tourism
• Food Law

• Department of Food Science and Nutrition College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman

  Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman

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

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