Sicilian street foods and chemistry : the Palermo case study / Michele Barone, Alessandra Pellerito.
Barone, Michele, author.; Pellerito, Alessandra. author.
2020
TP248.65.F66 B37 2020
Available Online

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Title Sicilian street foods and chemistry : the Palermo case study / Michele Barone, Alessandra Pellerito.
Author Barone, Michele, author.
ISBN 9783030557362 (electronic book)
3030557367 (electronic book)
9783030557355
DOI https://doi.org/10.1007/978-3-030-55736-2
Published Cham : Springer, 2020.
Language English
Description 1 online resource (vii, 81 pages) : illustrations.
Other Standard Identifiers 10.1007/978-3-030-55736-2 doi
Call Number TP248.65.F66 B37 2020
Dewey Decimal Classification 641.3
664
Summary This book reviews the authenticity of certain Street Food specialties from the viewpoint of food chemists. At present, the food market clearly shows the predominance of fast-food operators in many Western countries. However, the concomitant presence of the traditional lifestyle model known as the Mediterranean Diet in Europe has also been increasingly adopted in many countries, in some cases with unforeseen effects such as offering Mediterranean-like foods for out-of-home consumption. This commercial strategy also includes the so-called Street Food, which is marketed as a variation on Mediterranean foods. One of the best known versions of Street Food products can be found in Sicily, Italy, and particularly in its largest city, Palermo. Because of certain authenticity issues, the Italian National Council of Research Chemists has issued four procedural guidelines for various Palermo specialties with the aim of attaining the traditional specialty guaranteed status in accordance with European Regulation (EU) No 1151/2012. The first chapter of the book provides a brief introduction to the general concept of Street Foods. The remaining four chapters describe four food specialties - Arancina, Sfincionello, Pane ca meusa, and Pane e panelle - typically produced in Palermo, with particular reference to their chemical composition, identification of raw materials from a chemical viewpoint, permissible cooking and preparation procedures (with chemical explanations), preservation, and storage. The book offers a unique guide to Street Food authenticity, and can also serve as a reference work for other traditional/historical products. .
Access Note Access limited to authorized users.
Added Author Pellerito, Alessandra. author.
Series SpringerBriefs in molecular science. Chemistry of foods, 2199-689X
Available in Other Form 3030557359
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Record Appears in Online Resources > Ebooks
All Resources
The Street Food Culture in Europe
The Authentic Arancina
The Authentic Sfincionello
The Authentic Pane ca Meusa and Pane e Panelle
The Authentic Pane e Panelle.

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