001467992 000__ 05120cam\\22006377i\4500
001467992 001__ 1467992
001467992 003__ OCoLC
001467992 005__ 20230707003349.0
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001467992 007__ cr\cn\nnnunnun
001467992 008__ 230519s2023\\\\sz\a\\\\ob\\\\001\0\eng\d
001467992 019__ $$a1379476958
001467992 020__ $$a9783031233524$$qelectronic book
001467992 020__ $$a3031233522$$qelectronic book
001467992 020__ $$z3031233514
001467992 020__ $$z9783031233517
001467992 0247_ $$a10.1007/978-3-031-23352-4$$2doi
001467992 035__ $$aSP(OCoLC)1379265014
001467992 040__ $$aYDX$$beng$$erda$$cYDX$$dGW5XE$$dEBLCP$$dYDX
001467992 043__ $$ae------
001467992 049__ $$aISEA
001467992 050_4 $$aTX769$$b.T73 2023
001467992 08204 $$a641.81/5$$223/eng/20230525
001467992 24500 $$aTraditional European breads :$$ban illustrative compendium of ancestral knowledge and cultural heritage /$$cMarco Garcia-Vaquero, Kristian Pastor, Gul Ebru Orhun, Amma McElhatton, João Miguel F. Rocha, editors.
001467992 264_1 $$aCham, Switzerland :$$bSpringer,$$c[2023]
001467992 300__ $$a1 online resource (viii, 422 pages) :$$billustrations (black and white, and colour).
001467992 336__ $$atext$$btxt$$2rdacontent
001467992 337__ $$acomputer$$bc$$2rdamedia
001467992 338__ $$aonline resource$$bcr$$2rdacarrier
001467992 504__ $$aIncludes bibliographical references and index.
001467992 5050_ $$aChapter 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.
001467992 506__ $$aAccess limited to authorized users.
001467992 520__ $$aThis 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.
001467992 588__ $$aDescription based on online resource; title from digital title page (viewed on June 22, 2023).
001467992 650_0 $$aBread$$zEurope.
001467992 655_0 $$aElectronic books.
001467992 7001_ $$aGarcia-Vaquero, Marco,$$eeditor.
001467992 7001_ $$aPastor, Kristian,$$eeditor.
001467992 7001_ $$aOrhun, Gul Ebru,$$eeditor.
001467992 7001_ $$aMcElhatton, Anna,$$eeditor.
001467992 7001_ $$aRocha, João Miguel,$$eeditor.
001467992 77608 $$iPrint version: $$z3031233514$$z9783031233517$$w(OCoLC)1351893562
001467992 852__ $$bebk
001467992 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-031-23352-4$$zOnline Access$$91397441.1
001467992 909CO $$ooai:library.usi.edu:1467992$$pGLOBAL_SET
001467992 980__ $$aBIB
001467992 980__ $$aEBOOK
001467992 982__ $$aEbook
001467992 983__ $$aOnline
001467992 994__ $$a92$$bISE