Traditional European breads : an illustrative compendium of ancestral knowledge and cultural heritage / Marco Garcia-Vaquero, Kristian Pastor, Gul Ebru Orhun, Amma McElhatton, João Miguel F. Rocha, editors.
Garcia-Vaquero, Marco, editor.; Pastor, Kristian, editor.; Orhun, Gul Ebru, editor.; McElhatton, Anna, editor.; Rocha, João Miguel, editor.
2023
TX769 .T73 2023
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Title
Traditional European breads : an illustrative compendium of ancestral knowledge and cultural heritage / Marco Garcia-Vaquero, Kristian Pastor, Gul Ebru Orhun, Amma McElhatton, João Miguel F. Rocha, editors.
ISBN
9783031233524 electronic book
3031233522 electronic book
3031233514
9783031233517
DOI
https://doi.org/10.1007/978-3-031-23352-4
Published
Cham, Switzerland : Springer, [2023]
Language
English
Description
1 online resource (viii, 422 pages) : illustrations (black and white, and colour).
Item Number
10.1007/978-3-031-23352-4 doi
Call Number
TX769 .T73 2023
Dewey Decimal Classification
641.81/5
Summary
This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative. Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authored by bread making experts from the breadth of Europe, the process of bread fermentation in each country and region is covered in detail. The traditions surrounding bread making are simply the empirical know-how passed between generations, and this book's main purpose is to perpetuate these traditions and know-how. Provides a description of the culture of European peoples with respect to the technology of bread making and sourdough biotechnology; Explains the process of bread fermentation using simple language combined with scientific rigor; High quality pictures and illustrations enrich the scientific and cultural elements mentioned in each chapter.
Bibliography, etc. Note
Includes bibliographical references and index.
Access Note
Access limited to authorized users.
Source of Description
Description based on online resource; title from digital title page (viewed on June 22, 2023).
Added Author
Garcia-Vaquero, Marco, editor.
Pastor, Kristian, editor.
Orhun, Gul Ebru, editor.
McElhatton, Anna, editor.
Rocha, João Miguel, editor.
Available in Other Form
Print version: 9783031233517
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Chapter 1. The fundamentals of bread making: the science of fermentation
Chapter 2. Traditional breads from the Baltic countries (Estonia, Latvia, Lithuania)
Chapter 3. Traditional breads in Bulgaria
Chapter 4. Traditional Croatian breads, the Peka
Chapter 5. Traditional breads from Cyprus, the Arkatena
Chapter 6. Traditional breads from France
Chapter 7. Traditional breads from Germany
Chapter 8. Traditional Greek fermented bread, the Eftazymo
Chapter 9. Traditional Hungarian sourdough
Chapter 10. Traditional Irish breads, the dulse bread and the Barnbrack bread or Bairn Breac
Chapter 11. Traditional Italian breads
Chapter 12. Traditional Latvian sourdough rye bread
Chapter 13. Traditional breads from Malta, the Il-Hobza Maltija
Chapter 14. Traditional Norwegian breads
Chapter 15. Traditional Polish Breads
Chapter 16. Traditional Portuguese breads, the Broa and the Po de Gimonde
Chapter 17. Traditional Festive Romanian Easter Bread, the Pasca
Chapter 18. Traditional Serbian bread, the CIPOVKA
Chapter 19. Traditional breads from Spain
Chapter 20. Traditional Turkish breads, the Tandir Ekmei
Chapter 21. Traditional Ukranian bread making.

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