Traditional Foods
History, Preparation, Processing and Safety
Editors: Khalfan Al-Khusaibi, Mohammed, Al-Habsi, Nasser, Shafiur Rahman, Mohammad (Eds.)
Free Preview- Comprehensively covers the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe
- Focuses on traditional Indian, European, African, Australian and Native American foods, outlining their histories, preparatory characteristics and regulatory specifics
- Covers the sensory specifics of various traditional foods and focuses on their use in regional tourism
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- About this book
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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. - About the authors
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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
- Table of contents (10 chapters)
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Traditional Foods: Overview
Pages 1-8
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Arab Traditional Foods: Preparation, Processing and Nutrition
Pages 9-35
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GCC Traditional Foods: Preparation and Processing
Pages 37-49
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Traditional Foods in Maghreb: Production and Research Progress
Pages 51-113
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Chinese Traditional Foods: Preparation and Processing
Pages 115-125
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Table of contents (10 chapters)
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Bibliographic Information
- Bibliographic Information
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- Book Title
- Traditional Foods
- Book Subtitle
- History, Preparation, Processing and Safety
- Editors
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- Mohammed Khalfan Al-Khusaibi
- Nasser Al-Habsi
- Mohammad Shafiur Rahman
- Series Title
- Food Engineering Series
- Copyright
- 2019
- Publisher
- Springer International Publishing
- Copyright Holder
- Springer Nature Switzerland AG
- eBook ISBN
- 978-3-030-24620-4
- DOI
- 10.1007/978-3-030-24620-4
- Hardcover ISBN
- 978-3-030-24619-8
- Softcover ISBN
- 978-3-030-24622-8
- Series ISSN
- 1571-0297
- Edition Number
- 1
- Number of Pages
- XVI, 302
- Number of Illustrations
- 10 b/w illustrations, 106 illustrations in colour
- Topics
