Ethnic fermented foods and beverages of India : science history and culture / Jyoti Prakash Tamang, editor.
Tamang, Jyoti Prakash.
2020
TP371.44
Available Online

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Title Ethnic fermented foods and beverages of India : science history and culture / Jyoti Prakash Tamang, editor.
ISBN 9789811514869 (electronic book)
9811514860 (electronic book)
9789811514852
DOI https://doi.org/10.1007/978-981-15-1486-9
Imprint Singapore : Springer, 2020.
Language English
Description 1 online resource (687 pages)
Other Standard Identifiers 10.1007/978-981-15-1486-9 doi
Call Number TP371.44
Dewey Decimal Classification 663
Summary 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.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Added Author Tamang, Jyoti Prakash.
Available in Other Form Ethnic Fermented Foods and Beverages of India: Science History and Culture.
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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.

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