Tracked shipping to Taiwan with premium packaging for just NT$300 

Ship to
Taiwan
0

My Account

  • argentina
  • chile
  • colombia
  • españa
  • méxico
  • perú
  • estados unidos
  • internacional

menu

Select your country

Americas

Europe

Rest of the world

portada Ethnic Fermented Foods and Beverages of India: Science History and Culture
Type
Physical Book
Publisher
Author
Language
English
Pages
685
Format
Hardcover
Dimensions
23.6 x 16.3 x 3.6 cm
Weight
1.27 kg.
ISBN13
9789811514852
Categories

Ethnic Fermented Foods and Beverages of India: Science History and Culture

Tamang, Jyoti Prakash (Author) · Springer · Hardcover

Ethnic Fermented Foods and Beverages of India: Science History and Culture - Tamang, Jyoti Prakash

Cheaper New Book Imported to Taiwan
Delivery: 14 Aug - 28 Aug Shipping: 21 to 26 business days.
NT$ 6,416
Faster New Book Imported to Taiwan
Delivery: 04 Aug - 12 Aug Shipping: 13 to 14 business days.
NT$ 7,174
NT$ 6,416

Choose the list to add your product or create one New List

Go to My Wishlists
Calculate shipping cost

Synopsis "Ethnic Fermented Foods and Beverages of India: Science History and Culture"

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.

Customers reviews

More customer reviews
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)

Frequently Asked Questions about the Book

Is the book original?

All books in our catalog are Original.

In what language is the book written?

The book is written in English.

What is the format of this book?

The binding of this edition is Hardcover.

Questions and Answers about the Book

Do you have a question about the book? Login to be able to add your own question.

Opinions about Bookdelivery

More customer reviews