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Traditional Foods

General and Consumer Aspects

  • Kristberg Kristbergsson
  • Jorge Oliveira

Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food, volume 10)

Table of contents

  1. Front Matter
    Pages i-xxviii
  2. General Aspects of Traditional Foods

    1. Front Matter
      Pages 1-1
    2. Wim Verbeke, Luis Guerrero, Valerie Lengard Almli, Filiep Vanhonacker, Margrethe Hersleth
      Pages 3-16
    3. Busaba Yongsmith, Wanna Malaphan
      Pages 31-59
    4. Gabriela Nedita, Nastasia Belc, Lucia Romanescu, Roxana Cristina Gradinariu
      Pages 61-70
    5. Jan Brindza, Dezider Toth, Radovan Ostrovsky, Lucia Kucelova
      Pages 71-84
    6. Semih Ötleş, Beraat Özçelik, Fahrettin Göğüş, Ferruh Erdoğdu
      Pages 85-98
  3. Traditional Dairy Products

    1. Front Matter
      Pages 99-99
    2. Narender Raju Panjagari, Ram Ran Bijoy Singh, Ashish Kumar Singh
      Pages 101-114
    3. Anna Aladjadjiyan, Ivanka Zheleva, Yordanka Kartalska
      Pages 115-122
  4. Traditional Cereal Based Products

    1. Front Matter
      Pages 137-137
    2. Josefa Friedel, Helmut Glattes, Gerhard Schleining
      Pages 139-155
    3. Alain Sommier, Yannick Anguy, Imen Douiri, Elisabeth Dumoulin
      Pages 157-171
    4. Grazina Juodeikiene
      Pages 173-187
    5. Marta Wilton Vasconcelos, Ana Maria Gomes
      Pages 189-208
    6. Leonardo Pablo Sciammaro, Daniel Pablo Ribotta, Maria Cecilia Puppo
      Pages 209-216
    7. Myriam Villarreal, Laura Beatriz Iturriaga
      Pages 217-232
  5. Traditional Meat and Fish Products

    1. Front Matter
      Pages 233-233
    2. Huang Aixiang, Sarote Sirisansaneeyakul, Yusuf Chisti
      Pages 235-250
    3. Elias Gmeiner, Helmut Glattes, Gerhard Schleining
      Pages 251-258
    4. Trude Wicklund, Odd Ivar Lekang
      Pages 259-264
    5. Helena Oliveira, Maria Leonor Nunes, Paulo Vaz-Pires, Rui Costa
      Pages 275-290
    6. Massami Shimokomaki, Carlos Eduardo Rocha Garcia, Mayka Reghiany Pedrão, Fabio Augusto Garcia Coró
      Pages 291-294
  6. Traditional Beverages

    1. Front Matter
      Pages 295-295
    2. Martin Zarnkow, Christopher McGreger, Nancy McGreger
      Pages 297-312
    3. Zsuzsanna László, Cecila Hodúr, József Csanádi
      Pages 313-318
    4. Cecilia Hodúr, József Csanádi, Zsuzsa László
      Pages 319-323
    5. Rajko Vidrih, Janez Hribar
      Pages 325-338
    6. Rimantas Kublickas
      Pages 339-343
    7. Idoia Codina, Antonio José Trujillo, Victoria Ferragut
      Pages 345-356
  7. Traditional Deserts, Side Dishes and Oil

    1. Front Matter
      Pages 357-357
    2. Elisabeth T. Kovács
      Pages 359-365
    3. Maria Alves, Célia Quintas
      Pages 367-375
    4. Milena Bučar-Miklavčič, Bojan Butinar, Vasilij Valenčič, Erika Bešter, Mojca Korošec, Terezija Golob et al.
      Pages 377-385
    5. Marcela Lilian Martínez, Damián Modesto Maestri
      Pages 387-398
    6. Carolina Vieira Bezerra, Luiza Helena Meller da Silva
      Pages 399-405
  8. Back Matter
    Pages 407-416

About this book

Introduction

This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect.

Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries.

The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.

Keywords

ISEKI consumer aspects of foods cultural diets geography of food traditional foods

Editors and affiliations

  • Kristberg Kristbergsson
    • 1
  • Jorge Oliveira
    • 2
  1. 1.University of IcelandFaculty of Food Science and NutritionReykjavíkIceland
  2. 2.University College CorkSchool of EngineeringCorkIreland

Bibliographic information