Food Engineering Series

Traditional Foods

History, Preparation, Processing and Safety

Editors: Khalfan Al-Khusaibi, Mohammed, Al-Habsi, Nasser, Shafiur Rahman, Mohammad (Eds.)

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  • 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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eBook $14.99
price for USA in USD (gross)
  • ISBN 978-3-030-24620-4
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $159.99
price for USA in USD
  • ISBN 978-3-030-24619-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

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

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)

Table of contents (10 chapters)
  • Traditional Foods: Overview

    Pages 1-8

    Al-Khusaibi, Mohammed (et al.)

  • Arab Traditional Foods: Preparation, Processing and Nutrition

    Pages 9-35

    Al-Khusaibi, Mohammed

  • GCC Traditional Foods: Preparation and Processing

    Pages 37-49

    Al-Habsi, Nasser (et al.)

  • Traditional Foods in Maghreb: Production and Research Progress

    Pages 51-113

    Zaroual, Hicham (et al.)

  • Chinese Traditional Foods: Preparation and Processing

    Pages 115-125

    Yu, Zhang (et al.)

Buy this book

eBook $14.99
price for USA in USD (gross)
  • ISBN 978-3-030-24620-4
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $159.99
price for USA in USD
  • ISBN 978-3-030-24619-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Traditional Foods
Book Subtitle
History, Preparation, Processing and Safety
Editors
  • 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
Series ISSN
1571-0297
Edition Number
1
Number of Pages
XVI, 302
Number of Illustrations
10 b/w illustrations, 106 illustrations in colour
Topics