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Traditional Foods, Sensory Excitements and Pleasure

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Book cover Traditional Foods

Part of the book series: Food Engineering Series ((FSES))

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Abstract

Traditional foods are specially distinguished and known for their unique sensory properties, and perception; and play important roles in the recognition of a country or a region. These are prominent and noticeable to a region’s (i.e. certain local area, region, or country individuality) history, culinary heritage, local values and a part of the national legacy. Traditional recipes and steps in preparation are generally well known and preserved over time. This chapter reviews the motivational factors of selecting traditional foods, how its formulation could enhance healthy food consumption, how to measure sensory perceptions of traditional foods, and sensory characteristics of selected traditional foods.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman

    Mohammad Shafiur Rahman

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  1. Mohammad Shafiur Rahman
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Correspondence to Mohammad Shafiur Rahman .

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Editors and Affiliations

  1. Department of Food Science and Nutrition College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman

    Mohammed Al-Khusaibi

  2. Department of Food Science and Nutrition College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman

    Nasser Al-Habsi

  3. Department of Food Science and Nutrition College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman

    Mohammad Shafiur Rahman

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Rahman, M.S. (2019). Traditional Foods, Sensory Excitements and Pleasure. In: Al-Khusaibi, M., Al-Habsi, N., Shafiur Rahman, M. (eds) Traditional Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-24620-4_10

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