This first volume of the?Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect.
Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries.
The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.
Part I??? General Aspects of Traditional Foods
1.?European Consumers Definition and Perception of Traditional Foods
Wim Verbeke, Filiep Vanhonacker, Luis Guerrero,Valerie Lengard Almli and Margrethe Herslet
2.?Consumers Valuation and Quality Perception of Kids Meat From Traditional Cabrito Da Gralheira - Protected Geographical Indication
Ant?nio L. Ribeiro, Ana P. Moura and Lu?s M. Cunha
3.?Traditional Fermented Foods in Thailand
Busaba Yongsmith, Wanna Malapan
4.?Increasing Romanians Traditional Food Added Value through Integration into the Protected Geographical DesiglŽ
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