Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic ValuesThe magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive |
Contents
chapter one The Himalayas and food culture | 1 |
chapter two Fermented vegetables | 25 |
chapter three Fermented legumes | 65 |
chapter four Fermented milks | 95 |
chapter five Fermented cereals | 117 |
chapter six Ethnic fish products | 139 |
chapter seven Ethnic meat products | 161 |
chapter eight Ethnic starters and alcoholic beverages | 187 |
chapter nine Antiquity and ethnic values | 229 |
chapter ten Prospects of the Himalayan fermented foods | 247 |
Bibliography | 255 |
Back cover | 285 |
Other editions - View all
Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values Jyoti Prakash Tamang No preview available - 2009 |
Common terms and phrases
acid bacteria LAB alcoholic beverages Arunachal Pradesh Bacillus subtilis bamboo shoots bhaati jaanr Bhutan Bhutia boiled brevis Candida cereal cfu/g chhurpi chyang consumed consumption cooked Culinary practices curry Dahi Darjeeling Darjeeling hills dried earthen eastern Himalayas eaten edible Enterococcus faecium ethnic fermented foods ethnic foods fermented foods fermented milk products fermented soybean foods fermented vegetable Figure fish products flavor food culture gheu gundruk hamei Himachal Pradesh Himalayan fermented foods Holzapfel Indigenous knowledge Indigenous method kargyong khalpi kinema knowledge of preparation kodoko jaanr LAB strains Lactic acid bacteria Lactobacillus Lepcha Leuc Limboo locally called Manipur marcha maseura meat products microbial Microorganisms Microorganisms Lactic acid mixed molds natto Nepal nutritional Pediococcus plantarum practices and economy protein raksi Rhizopus rice room temperature Saccharomyces cerevisiae Saccharomycopsis salt satchu selroti batters sinki soaked soibum soybean species starter culture sticky strains of LAB Suka Tamang Thapa Tibetans traditional yeasts