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Traditional Foods

History, Preparation, Processing and Safety

  • Mohammed Al-Khusaibi
  • Nasser Al-Habsi
  • Mohammad Shafiur Rahman
Book

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xvi
  2. Mohammed Al-Khusaibi, Mohammad Shafiur Rahman
    Pages 1-8
  3. Nasser Al-Habsi, Mohammed Al-Khusaibi, Mohammad Shafiur Rahman
    Pages 37-49
  4. Hicham Zaroual, Ferdaous Boughattas, Romdhane Karoui
    Pages 51-113
  5. Zhang Yu, Md Ramim Tanver Rahman, Zaixiang Lou
    Pages 115-125
  6. Laxmi Ananthanarayan, Kriti Kumari Dubey, Abhijeet B. Muley, Rekha S. Singhal
    Pages 127-199
  7. Mostafa I. Waly
    Pages 201-218
  8. Abul Hossain, Md. Jiaur Rahman
    Pages 219-238
  9. Jamie Gallagher, Aideen McKevitt
    Pages 239-271
  10. Mohammad Shafiur Rahman
    Pages 273-292
  11. Back Matter
    Pages 293-302

About this book

Introduction

This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category. 

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. 

Keywords

Traditional Foods Traditional Foods Processing Traditional Foods Preparation Food Tourism Food Law

Editors and affiliations

  • Mohammed Al-Khusaibi
    • 1
  • Nasser Al-Habsi
    • 2
  • Mohammad Shafiur Rahman
    • 3
  1. 1.Department of Food Science and Nutrition College of Agricultural and Marine SciencesSultan Qaboos UniversityMuscatOman
  2. 2.Department of Food Science and Nutrition College of Agricultural and Marine SciencesSultan Qaboos UniversityMuscatOman
  3. 3.Department of Food Science and Nutrition College of Agricultural and Marine SciencesSultan Qaboos UniversityMuscatOman

Bibliographic information

Industry Sectors
Pharma
Biotechnology
Consumer Packaged Goods