Overview
- 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
Part of the book series: Food Engineering Series (FSES)
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Table of contents (10 chapters)
Keywords
About this book
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.
Editors and Affiliations
About the editors
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
Bibliographic Information
Book Title: Traditional Foods
Book Subtitle: History, Preparation, Processing and Safety
Editors: Mohammed Al-Khusaibi, Nasser Al-Habsi, Mohammad Shafiur Rahman
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-3-030-24620-4
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Switzerland AG 2019
Hardcover ISBN: 978-3-030-24619-8Published: 30 October 2019
Softcover ISBN: 978-3-030-24622-8Published: 30 October 2020
eBook ISBN: 978-3-030-24620-4Published: 18 October 2019
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: XVI, 302
Number of Illustrations: 10 b/w illustrations, 106 illustrations in colour
Topics: Food Microbiology, Food Science, Nutrition