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Author : Raymond Ferrando
Publisher : Food & Agriculture Org.
ISBN 13 : 9789251001677
Total Pages : 176 pages
Book Rating : 4.0/5 (16 download)
Download or read book Traditional and Non-traditional Foods written by Raymond Ferrando and published by Food & Agriculture Org.. This book was released on 1981 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Food and Agriculture Organization of the United Nations
Publisher :
ISBN 13 :
Total Pages : 200 pages
Book Rating : 4.:/5 (63 download)
Download or read book Traditional and Non-Traditional Foods written by Food and Agriculture Organization of the United Nations and published by . This book was released on 1976 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charis Michel Galanakis
Publisher : Woodhead Publishing
ISBN 13 : 9780128148877
Total Pages : 0 pages
Book Rating : 4.1/5 (488 download)
Download or read book Innovations in Traditional Foods written by Charis Michel Galanakis and published by Woodhead Publishing. This book was released on 2019-01-16 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market.
Author : Stanley A. Fishman
Publisher :
ISBN 13 : 9780982342909
Total Pages : 221 pages
Book Rating : 4.3/5 (429 download)
Download or read book Tender Grassfed Meat written by Stanley A. Fishman and published by . This book was released on 2009-07-01 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tender Grassfed Meat shows you how to prepare grassfed meat so it comes out tender and delicious every time. Beef, bison, and lamb are at their healthy best when they have been fed only the food they were designed to eat- grass. This is the meat that humankind has thrived on for thousands of years. Now, people are rediscovering the health benefits and wonderful taste of these traditional meats. Tender Grassfed Meat adapts traditional ways of cooking grassfed meat for modern kitchens. The results have to be tasted to be believed. Grassfed meat is leaner, denser, less watery, and far more flavorful than other meat. It must be cooked differently. All the recipes in this book have been specifically created and designed for grassfed meat, using only the best natural ingredients. The step-by-step recipes are detailed and easy to use.
Author : Tetiana Golikova
Publisher : Academic Press
ISBN 13 : 0128117354
Total Pages : 300 pages
Book Rating : 4.1/5 (281 download)
Download or read book Nutritional and Health Aspects of Food in Eastern Europe written by Tetiana Golikova and published by Academic Press. This book was released on 2021-09-19 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to promote global availability of these foods. Analyzes nutritional and health claims relating to Eastern European foods Includes traditional and ethnic foods from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania Explores both scientific and anecdotal diet-based health claims Examines if foods meet regulatory requirements and how to remedy non-compliance Reviews the influence of historical eating habits on today’s diets
Author : Mohammed Al-Khusaibi
Publisher : Springer Nature
ISBN 13 : 3030246205
Total Pages : 302 pages
Book Rating : 4.0/5 (32 download)
Download or read book Traditional Foods written by Mohammed Al-Khusaibi and published by Springer Nature. This book was released on 2019-10-18 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Sally Fallon
Publisher : Pro Perkins Pub
ISBN 13 : 9781887314152
Total Pages : 618 pages
Book Rating : 4.3/5 (141 download)
Download or read book Nourishing Traditions written by Sally Fallon and published by Pro Perkins Pub. This book was released on 1995 with total page 618 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Rebecca Kanter
Publisher : Frontiers Media SA
ISBN 13 : 2832531806
Total Pages : 180 pages
Book Rating : 4.8/5 (325 download)
Download or read book Local, Traditional and Indigenous Food Systems in the 21st Century to Combat Obesity, Undernutrition and Climate Change, 2nd edition written by Rebecca Kanter and published by Frontiers Media SA. This book was released on 2023-07-31 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditional and indigenous food systems have existed for centuries and were in balance with local food supplies, globally. However, between the mid 20th and early 21st century the green revolution dramatically altered food production, which in turn affected the inclusivity of traditional production systems within food systems and subsequently, traditional dietary intakes. This change was accompanied by lifestyle changes and spurred a global nutrition transition. Today the world faces a global syndemic of obesity, undernutrition, and climate change. A new call to action to create food systems that nourish people and sustain the planet is needed. Traditional and indigenous food systems have long been recognized as systems that can both support good human nutrition as well as maintain a balance with nature. There is an underutilized knowledge base around traditional and indigenous food systems. This includes the knowledge of nutritious species, traditional culinary preparations, and cultural practices. Greater agricultural production of underutilized species can result in more sustainable agricultural and food systems which can also help improve livelihoods and food security. Traditional and indigenous cultural practices with respect to both land and water management, as well as culinary practices, contribute to both sustainable food production and consumption. These practices require a greater evidence base in order to be incorporated into public health nutrition initiatives related to improving dietary quality, such as food-based dietary guidelines for example. An increased focus on the importance of local, traditional, and indigenous food systems and nutrition could therefore help countries to improve human nutrition and, ideally, help mitigate the global syndemic of obesity, undernutrition, and climate change. This Research Topic will focus on documenting diverse local food systems and promoting elements within them that can help improve nutrition and health – both human and planetary - in various ways including the livelihood development of knowledge holders.
Author : Brigitte Sebastia
Publisher : Taylor & Francis
ISBN 13 : 1317285948
Total Pages : 241 pages
Book Rating : 4.3/5 (172 download)
Download or read book Eating Traditional Food written by Brigitte Sebastia and published by Taylor & Francis. This book was released on 2016-11-18 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Due to its centrality in human activities, food is a meaningful object that necessarily participates in any cultural, social and ideological construction and its qualification as 'traditional' is a politically laden value. This book demonstrates that traditionality as attributed to foods goes beyond the notions of heritage and authenticity under which it is commonly formulated. Through a series of case studies from a global range of cultural and geographical areas, the book explores a variety of contexts to reveal the complexity behind the attribution of the term 'traditional' to food. In particular, the volume demonstrates that the definitions put forward by programmes such as TRUEFOOD and EuroFIR (and subsequently adopted by organisations including FAO), which have analysed the perception of traditional foods by individuals, do not adequately reflect this complexity. The concept of tradition being deeply ingrained culturally, socially, politically and ideologically, traditional foods resist any single definition. Chapters analyse the processes of valorisation, instrumentalisation and reinvention at stake in the construction and representation of a food as traditional. Overall the book offers fresh perspectives on topics including definition and regulation, nationalism and identity, and health and nutrition, and will be of interest to students and researchers of many disciplines including anthropology, sociology, politics and cultural studies.
Author : Katie Wells
Publisher : Harmony
ISBN 13 : 0451496914
Total Pages : 338 pages
Book Rating : 4.4/5 (514 download)
Download or read book The Wellness Mama Cookbook written by Katie Wells and published by Harmony. This book was released on 2016-12-27 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: A compilation of 200 simple, delicious recipes using all-natural ingredients; meal plans; time-saving tips; and advice that will take the guesswork out of dinner, from the creator of the popular Wellness Mama website. With six kids, a popular blog, and no free time, Katie Wells, knows firsthand how difficult it is to cook a healthy, homemade dinner every night. Faced with her own health challenges, and also concerned about the frightening statistics on the future health of her children’s generation, Katie began to evaluate the foods she was eating and feeding to her family. She became determined to find a way to create and serve meals that were wholesome, easy to prepare, budget-friendly, and family approved. The recipes and practical advice Katie offers in The Wellness Mama Cookbook will help you eliminate processed foods and move toward more healthy, home-cooked meals that are easily prepared—most in thirty minutes or less. The recipes focus on whole foods that are free of grains and refined sugars and without harmful fats, but are still delicious and full of flavor. With a variety of slow-cooker and one-pot meals, light lunches, dinners, and desserts, you’ll be eating better in every way in no time at all. Recipes include Sesame Chicken with Sugar Snap Peas, Sweet Potato Crusted Quiche Lorraine, Beef and Zucchini Stir Fry, and Chewy Chocolate Chip Cookies, as well as recipes for bone broths, fermented foods, and super food drinks and smoothies. Katie also shares pantry-stocking advice, two weeks of meal plans for at home and on-the-go, shopping lists, and more. This is the ultimate cookbook that readers need to incorporate healthy eating knowledge into their daily practices.
Author : Maureen Abood
Publisher : Running Press Adult
ISBN 13 : 0762456043
Total Pages : 257 pages
Book Rating : 4.7/5 (624 download)
Download or read book Rose Water and Orange Blossoms written by Maureen Abood and published by Running Press Adult. This book was released on 2015-04-28 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.
Author : K. Dun Gifford
Publisher :
ISBN 13 : 9781580084901
Total Pages : 0 pages
Book Rating : 4.0/5 (849 download)
Download or read book The Oldways Table written by K. Dun Gifford and published by . This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oldways was founded to challenge the rise of junk foods, fad diets, and genetically modified agriculture, and to advocate a return to healthy, traditional old ways of eating.
Author : Angela Ki Che Leung
Publisher : University of Hawaii Press
ISBN 13 : 0824876709
Total Pages : 361 pages
Book Rating : 4.8/5 (248 download)
Download or read book Moral Foods written by Angela Ki Che Leung and published by University of Hawaii Press. This book was released on 2019-10-31 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Moral Foods: The Construction of Nutrition and Health in Modern Asia investigates how foods came to be established as moral entities, how moral food regimes reveal emerging systems of knowledge and enforcement, and how these developments have contributed to new Asian nutritional knowledge regimes. The collection’s focus on cross-cultural and transhistorical comparisons across Asia brings into view a broad spectrum of modern Asia that extends from East Asia, Southeast Asia, to South Asia, as well as into global communities of Western knowledge, practice, and power outside Asia. The first section, “Good Foods,” focuses on how food norms and rules have been established in modern Asia. Ideas about good foods and good bodies shift at different moments, in some cases privileging local foods and knowledge systems, and in other cases privileging foreign foods and knowledge systems. The second section, “Bad Foods,” focuses on what makes foods bad and even dangerous. Bad foods are not simply unpleasant or undesirable for aesthetic or sensory reasons, but they can hinder the stability and development of persons and societies. Bad foods are symbolically polluting, as in the case of foreign foods that threaten not only traditional foods, but also the stability and strength of the nation and its people. The third section, “Moral Foods,” focuses on how themes of good versus bad are embedded in projects to make modern persons, subjects, and states, with specific attention to the ambiguities and malleability of foods and health. The malleability of moral foods provides unique opportunities for understanding Asian societies’ dynamic position within larger global flows, connections, and disconnections. Collectively, the chapters raise intriguing questions about how foods and the bodies that consume them have been valued politically, economically, culturally, and morally, and about how those values originated and evolved. Consumers in modern Asia are not simply eating to satisfy personal desires or physiological needs, but they are also conscripted into national and global statemaking projects through acts of ingestion. Eating, then, has become about fortifying both the person and the nation.
Author : Kristina Cho
Publisher : Harper Celebrate
ISBN 13 : 0785239006
Total Pages : 305 pages
Book Rating : 4.7/5 (852 download)
Download or read book Mooncakes and Milk Bread written by Kristina Cho and published by Harper Celebrate. This book was released on 2021-10-12 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2022 JAMES BEARD AWARD WINNER • Baking and Desserts 2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Food blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker. Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires.
Author : Westin Carrillo
Publisher : Scientific e-Resources
ISBN 13 : 1839473436
Total Pages : 404 pages
Book Rating : 4.8/5 (394 download)
Download or read book Biotechnology and Food Production written by Westin Carrillo and published by Scientific e-Resources. This book was released on 2019-05-06 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biotechnology in the food processing sector targets the selection and improvement of microorganisms with the objectives of improving process control, yields and efficiency as well as the quality, safety and consistency of bioprocessed products. Biotechnology is a broad term associated with many complex processes involving organisms and technology. They are basically related to food and agriculture. Biotechnology finds use in improvement of nutrition value of various kinds of foods to enhance the quality of human life. The application of recombinant DNA techniques to biological organisms, systems, and processes constitutes an exciting new biology that is being used to increase agricultural productivity and to improve the health of humans and animals. These advances coupled with those resulting from more traditional genetic and chemical approaches are having and will continue to have an enormous impact on the production of food throughout the world. Biotechnology is the use of livelihood systems and organisms to expand or make useful products, or any technical applications that uses organic systems, living organisms or derivatives thereof, to make or transform products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. A number of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional worth of food. Biotechnology in the production of enzymes to bring regarding desirable changes in food, biotechnology in the production of food ingredients; flavours, fragrances, food additives and a range of other towering valued-added products, genetically modified starter cultures, genetically modified foods, the use of all these modern technologies in diagnostics for food testing, the role of biotechnology in food production by increasing food production, improved harvesting, storage and nutritional value, better raw materials, better flavour and the production of food containing vaccines, the safety of food produced with biotechnology as well as the risks and benefits of biotechnology in food production. This book focuses on the application of biotechnology to the processing of food. It discusses biotechnological tools and options that are applicable to the study and improvement of the quality, safety and consistency of foods. The contents of the book will be immensely helpful to students and researchers of biotechnology and food science.
Author : Peter S. Belton
Publisher : Springer Science & Business Media
ISBN 13 : 9783540429395
Total Pages : 296 pages
Book Rating : 4.4/5 (293 download)
Download or read book Pseudocereals and Less Common Cereals written by Peter S. Belton and published by Springer Science & Business Media. This book was released on 2002-07-10 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, written by leading grain scientists from Europe and Africa, examines six grains that have been important food crops in various parts of the world and have the potential for much greater and more widespread use. The authors discss the chemistry, nutritional value, food processing technologies and potential applications of three true cereals: sorghum, spelt wheat and the major millet species, and three dicotyledonous pseudocereals: grain amaranth, buckwheat and quinoa. The text is of considerable importance in light of the fact that just three cereal grains account for more than 75% of all grains produced worldwide.
Author : Ranjay Kumar Singh
Publisher : CRC Press
ISBN 13 : 1000507998
Total Pages : 350 pages
Book Rating : 4.0/5 (5 download)
Download or read book Social-Ecological Diversity and Traditional Food Systems written by Ranjay Kumar Singh and published by CRC Press. This book was released on 2021-11-30 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book draws on world-wide experiences and valuable lessons to highlight community-ecosystem interactions and the role of traditional knowledge in sustaining biocultural resources through community-based adaptations. The book targets different audiences including researchers working on human-environment interactions and climate adaptation practices, biodiversity conservators, non-government organizations and policy makers involved in revitalizing traditional foods and community-based conservation and adaptation in diverse ecosystems. This volume is also a source book for educators advocating for and collaborating with indigenous and local peoples to promote location-specific adaptations to overcome the impacts of multiple biotic and abiotic stresses. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
