Discusses the ethnic fermented food and beverages of every region in the sub-continent comprehensively
Provides insights into the regulations and food safety issues associated with fermented food products
Discusses both the scientific and commercial aspects of the foods and beverages in the global market
Professor Dr. Jyoti Prakash Tamang is one of the pioneer microbiologists working on the interpretation of "ethno-microbiology” to molecular food microbiology associated with age-old ethnic fermented foods and beverages of India, Nepal and Bhutan, a field he has investigated for the past 33 years using a range of metagenomics/omics and bioinformatics tools. He has also sparked significant interest in ethnic fermented foods by establishing knowledge-based resources and promoting academic interest in India. He has more than 154 publications to his credit, including several books with international publishers - Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values (CRC Press, New York 2010), Fermented Foods and Beverages of the World (CRC Press, 2010), Health Benefits of Fermented Foods and Beverages (CRC Press, 2015) and Ethnic Fermented Foods and Alcoholic Beverages of Asia (Springer Nature, New Delhi 2016). He has received several national and international awards, and is currently the senior-most Professor in Microbiology and Dean of Sikkim Central University, Gangtok, India.
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.
Chapter 1: History and Food Culture of India
Chapter 2: Historical, cultural and microbiological linkage between Indian fermented foods and Other Asian fermented foods
Chapter 3: Commercialization of Indian ethnic fermented foods at global markets
Chapter 4: Regulations of ethnic fermented foods in India
Chapter 5: Medicinal aspects and Health-promoting benefits of ethnic fermented foods in India
Chapter 6: Ethnic fermented foods and beverage of Jammu & Kashmir
Chapter 7: Ethnic fermented foods and beverage of Himachal Pradesh
Chapter 8: Ethnic fermented foods and beverage of Uttarakhand and Uttar Pradesh
Chapter 9: Ethnic fermented foods and beverage of Haryana, Punjab and Delhi
Chapter 10: Ethnic fermented foods and beverage of Gujarat and Rajasthan
Chapter 11: Ethnic fermented foods and beverage of Maharashtra
Chapter 12: Ethnic fermented foods and beverages of Goa
Chapter 13: Ethnic fermented foods and beverage of Madhya Pradesh and Chhattisgarh
Chapter 14: Ethnic fermented foods and beverage of Bihar and Jharkhand
Chapter 15: Ethnic fermented foods and beverage of West Bengal and Orissa
Chapter 16: Ethnic fermented foods and beverage of Sikkim and Gorkhaland TA
Chapter 17: Ethnic fermented foods and beverage of Assam
Chapter 18: Ethnic fermented foods and beverages of Meghalaya
Chapter 19: Ethnic fermented foods and beverage of Manipur
Chapter 20: Ethnic fermented foods and beverage of Nagaland
Chapter 21: Ethnic fermented foods and beverage of Arunachal Pradesh
Chapter 22: Ethnic fermented foods and beverage of Mizoram
Chapter 23: Ethnic fermented foods and beverage of Tripura
Chapter 24: Ethnic fermented foods and beverage of Andhra Pradesh
Chapter 25: Ethnic fermented foods and beverage of Tamil Nadu
Chapter 26: Ethnic fermented foods and beverage of Pondicherry
Chapter 27: Ethnic fermented foods and beverage of Karnataka
Chapter 28: Ethnic fermented foods and beverage of Kerala and Lakshadweep islands
Chapter 29: Ethnic fermented foods and beverage of Andaman & Nicobar Islands
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.
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.
Chapter 1. History and Culture of Indian Ethnic Fermented Foods and Beverages.- Chapter 2. Ethnic Fermented Foods and Beverages of Arunachal Pradesh.- Chapter 3. Ethnic Fermented Foods and Beverages of Assam.- Chapter 4. Ethnic Fermented Foods and Beverages of Bihar and Jharkhand.- Chapter 5. Ethnic Fermented Foods and Beverages of Chhattisgarh.- Chapter 6. Ethnic Fermented Foods and Beverages of Goa.- Chapter 7. Ethnic Fermented Foods and Beverages of Gujarat and Rajasthan.- Chapter 8. Ethnic Fermented Foods and Beverages of Himachal Pradesh.- Chapter 9. Ethnic Fermented Foods and Alcoholic Beverages of Karnataka.- Chapter 10. Ethnic Fermented Foods and Beverages of Jammu and Kashmir.- Chapter 11. Ethnic Fermented Foods and Beverages of Kerala.- Chapter 12. Ethnic Fermented Foods and Beverages of Madhya Pradesh.- Chapter 13. Ethnic Fermented Foods and Beverages of Maharashtra.- Chapter 14. Ethnic Fermented Foods and Beverages of Manipur.- Chapter 15. Ethnic Fermented Foods and Beverages of Meghalaya.- Chapter 16. Ethnic Fermented Foods and Beverages of Mizoram.- Chapter 17. Ethnic Fermented Foods and Beverages of Nagaland.- Chapter 18. Ethnic Fermented Foods and Beverages of Sikkim and Darjeeling Hills (Gorkhaland Territorial Administration).- Chapter 19. Ethnic Fermented Foods and Beverages of Tamilnadu.- Chapter 20. Ethnic Fermented Foods and Beverages of Telangana and Andhra Pradesh.- Chapter 21. Ethnic Fermented Foods and Beverages of Tripura.- Chapter 22. Ethnic Fermented Foods and Beverages of Uttarakhand, Uttar Pradesh, Haryana and Punjab.- Chapter 23. Ethnic Fermented Foods and Beverages of West Bengal and Odisha.
Professor Dr. Jyoti Prakash Tamang is one of the pioneer microbiologists working on the interpretation of "ethno-microbiology" to molecular food microbiology associated with age-old ethnic fermented foods and beverages of India, Nepal and Bhutan, a field he has investigated for the past 33 years using a range of metagenomics/omics and bioinformatics tools. He has also sparked significant interest in ethnic fermented foods by establishing knowledge-based resources and promoting academic interest in India. He has more than 154 publications to his credit, including several books with international publishers - Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values (CRC Press, New York 2010), Fermented Foods and Beverages of the World (CRC Press, 2010), Health Benefits of Fermented Foods and Beverages (CRC Press, 2015) and Ethnic Fermented Foods and Alcoholic Beverages of Asia (Springer Nature, New Delhi 2016). He has received several national and international awards, and is currently the senior-most Professor in Microbiology and Dean of Sikkim Central University, Gangtok, India.
Über den Autor
Professor Dr. Jyoti Prakash Tamang is one of the pioneer microbiologists working on the interpretation of "ethno-microbiology" to molecular food microbiology associated with age-old ethnic fermented foods and beverages of India, Nepal and Bhutan, a field he has investigated for the past 33 years using a range of metagenomics/omics and bioinformatics tools. He has also sparked significant interest in ethnic fermented foods by establishing knowledge-based resources and promoting academic interest in India. He has more than 154 publications to his credit, including several books with international publishers - Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values (CRC Press, New York 2010), Fermented Foods and Beverages of the World (CRC Press, 2010), Health Benefits of Fermented Foods and Beverages (CRC Press, 2015) and Ethnic Fermented Foods and Alcoholic Beverages of Asia (Springer Nature, New Delhi 2016). He has received several national and international awards, and is currently the senior-most Professor in Microbiology and Dean of Sikkim Central University, Gangtok, India.
Inhaltsverzeichnis
Chapter 1. History and Culture of Indian Ethnic Fermented Foods and Beverages.- Chapter 2. Ethnic Fermented Foods and Beverages of Arunachal Pradesh.- Chapter 3. Ethnic Fermented Foods and Beverages of Assam.- Chapter 4. Ethnic Fermented Foods and Beverages of Bihar and Jharkhand.- Chapter 5. Ethnic Fermented Foods and Beverages of Chhattisgarh.- Chapter 6. Ethnic Fermented Foods and Beverages of Goa.- Chapter 7. Ethnic Fermented Foods and Beverages of Gujarat and Rajasthan.- Chapter 8. Ethnic Fermented Foods and Beverages of Himachal Pradesh.- Chapter 9. Ethnic Fermented Foods and Alcoholic Beverages of Karnataka.- Chapter 10. Ethnic Fermented Foods and Beverages of Jammu and Kashmir.- Chapter 11. Ethnic Fermented Foods and Beverages of Kerala.- Chapter 12. Ethnic Fermented Foods and Beverages of Madhya Pradesh.- Chapter 13. Ethnic Fermented Foods and Beverages of Maharashtra.- Chapter 14. Ethnic Fermented Foods and Beverages of Manipur.- Chapter 15. Ethnic Fermented Foods and Beverages of Meghalaya.- Chapter 16. Ethnic Fermented Foods and Beverages of Mizoram.- Chapter 17. Ethnic Fermented Foods and Beverages of Nagaland.- Chapter 18. Ethnic Fermented Foods and Beverages of Sikkim and Darjeeling Hills (Gorkhaland Territorial Administration).- Chapter 19. Ethnic Fermented Foods and Beverages of Tamilnadu.- Chapter 20. Ethnic Fermented Foods and Beverages of Telangana and Andhra Pradesh.- Chapter 21. Ethnic Fermented Foods and Beverages of Tripura.- Chapter 22. Ethnic Fermented Foods and Beverages of Uttarakhand, Uttar Pradesh, Haryana and Punjab.- Chapter 23. Ethnic Fermented Foods and Beverages of West Bengal and Odisha.
Klappentext
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.
Discusses the ethnic fermented food and beverages of every region in the sub-continent comprehensively
Provides insights into the regulations and food safety issues associated with fermented food products
Discusses both the scientific and commercial aspects of the foods and beverages in the global market
