Traditional and Non-traditional Foods PDF Download

Author: Raymond Ferrando
Publisher: Food & Agriculture Org.
ISBN: 9789251001677
Category : Cooking
Languages : en
Pages : 176

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Author: Food and Agriculture Organization of the United Nations
Publisher:
ISBN:
Category :
Languages : en
Pages : 200

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Author: Charis Michel Galanakis
Publisher: Woodhead Publishing
ISBN: 9780128148877
Category : Technology & Engineering
Languages : en
Pages : 0

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Book Description
Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market.

Author: Stanley A. Fishman
Publisher:
ISBN: 9780982342909
Category : Cooking
Languages : en
Pages : 221

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Tender Grassfed Meat shows you how to prepare grassfed meat so it comes out tender and delicious every time. Beef, bison, and lamb are at their healthy best when they have been fed only the food they were designed to eat- grass. This is the meat that humankind has thrived on for thousands of years. Now, people are rediscovering the health benefits and wonderful taste of these traditional meats. Tender Grassfed Meat adapts traditional ways of cooking grassfed meat for modern kitchens. The results have to be tasted to be believed. Grassfed meat is leaner, denser, less watery, and far more flavorful than other meat. It must be cooked differently. All the recipes in this book have been specifically created and designed for grassfed meat, using only the best natural ingredients. The step-by-step recipes are detailed and easy to use.

Author: Mohammed Al-Khusaibi
Publisher: Springer Nature
ISBN: 3030246205
Category : Technology & Engineering
Languages : en
Pages : 302

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Book Description
This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category. From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.

Author: Sally Fallon
Publisher: Pro Perkins Pub
ISBN: 9781887314152
Category : Cooking
Languages : en
Pages : 618

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Author: Rebecca Kanter
Publisher: Frontiers Media SA
ISBN: 2832531806
Category : Medical
Languages : en
Pages : 180

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Book Description
Traditional and indigenous food systems have existed for centuries and were in balance with local food supplies, globally. However, between the mid 20th and early 21st century the green revolution dramatically altered food production, which in turn affected the inclusivity of traditional production systems within food systems and subsequently, traditional dietary intakes. This change was accompanied by lifestyle changes and spurred a global nutrition transition. Today the world faces a global syndemic of obesity, undernutrition, and climate change. A new call to action to create food systems that nourish people and sustain the planet is needed. Traditional and indigenous food systems have long been recognized as systems that can both support good human nutrition as well as maintain a balance with nature. There is an underutilized knowledge base around traditional and indigenous food systems. This includes the knowledge of nutritious species, traditional culinary preparations, and cultural practices. Greater agricultural production of underutilized species can result in more sustainable agricultural and food systems which can also help improve livelihoods and food security. Traditional and indigenous cultural practices with respect to both land and water management, as well as culinary practices, contribute to both sustainable food production and consumption. These practices require a greater evidence base in order to be incorporated into public health nutrition initiatives related to improving dietary quality, such as food-based dietary guidelines for example. An increased focus on the importance of local, traditional, and indigenous food systems and nutrition could therefore help countries to improve human nutrition and, ideally, help mitigate the global syndemic of obesity, undernutrition, and climate change. This Research Topic will focus on documenting diverse local food systems and promoting elements within them that can help improve nutrition and health – both human and planetary - in various ways including the livelihood development of knowledge holders.

Author: Tiffany Haugen
Publisher: Frank Amato Publications
ISBN: 9781571884459
Category : Baking
Languages : en
Pages : 0

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Book Description
Are you curious about all those nutritious flours you've seen at the store, but unsure about how to incorporate them into your favorite recipes? Or do you avoid them altogether because healthy foods usually taste like bark dust? You can add a great deal of nutrition to the foods you eat by simply switching to nutritious flours - it really is that easy. Tiffany Haugen's "The Power of Flour: Cooking with Non-traditional Flours" will answer all of your questions and guide you through this change with minimal hassle - and maximum health benefits! This exciting new cookbook incorporates healthy nutritious flours of all kinds into innovative and tasty recipes. Each recipe was tested numerous times on friends and family - with a special focus on picky young eaters - and was not included in this book until it was approved by the majority. "The Power of Flour" goes beyond baked goods to include delicious recipes for soups, salads, and simple home-made pastas. But, don't worry, your favorite desserts have not been forgotten. Tiffany also shares her amazing, taste-full recipes for decadent waffles, cookies, cakes, scones, pies, crumbles, layer bars, brownies, and more. You will be surprised at how moist and gooey Tiffany's desserts truly are, and with the added nutrition you can feel less guilty about serving them to your friends and family. Make the switch to nutritional flours now. This is one book everyone needs to add to their collection.

Author: Katie Wells
Publisher: Harmony
ISBN: 0451496914
Category : Cooking
Languages : en
Pages : 338

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Book Description
A compilation of 200 simple, delicious recipes using all-natural ingredients; meal plans; time-saving tips; and advice that will take the guesswork out of dinner, from the creator of the popular Wellness Mama website. With six kids, a popular blog, and no free time, Katie Wells, knows firsthand how difficult it is to cook a healthy, homemade dinner every night. Faced with her own health challenges, and also concerned about the frightening statistics on the future health of her children’s generation, Katie began to evaluate the foods she was eating and feeding to her family. She became determined to find a way to create and serve meals that were wholesome, easy to prepare, budget-friendly, and family approved. The recipes and practical advice Katie offers in The Wellness Mama Cookbook will help you eliminate processed foods and move toward more healthy, home-cooked meals that are easily prepared—most in thirty minutes or less. The recipes focus on whole foods that are free of grains and refined sugars and without harmful fats, but are still delicious and full of flavor. With a variety of slow-cooker and one-pot meals, light lunches, dinners, and desserts, you’ll be eating better in every way in no time at all. Recipes include Sesame Chicken with Sugar Snap Peas, Sweet Potato Crusted Quiche Lorraine, Beef and Zucchini Stir Fry, and Chewy Chocolate Chip Cookies, as well as recipes for bone broths, fermented foods, and super food drinks and smoothies. Katie also shares pantry-stocking advice, two weeks of meal plans for at home and on-the-go, shopping lists, and more. This is the ultimate cookbook that readers need to incorporate healthy eating knowledge into their daily practices.

Author: Brigitte Sebastia
Publisher: Routledge
ISBN: 131728593X
Category : Nature
Languages : en
Pages : 368

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Book Description
Due to its centrality in human activities, food is a meaningful object that necessarily participates in any cultural, social and ideological construction and its qualification as 'traditional' is a politically laden value. This book demonstrates that traditionality as attributed to foods goes beyond the notions of heritage and authenticity under which it is commonly formulated. Through a series of case studies from a global range of cultural and geographical areas, the book explores a variety of contexts to reveal the complexity behind the attribution of the term 'traditional' to food. In particular, the volume demonstrates that the definitions put forward by programmes such as TRUEFOOD and EuroFIR (and subsequently adopted by organisations including FAO), which have analysed the perception of traditional foods by individuals, do not adequately reflect this complexity. The concept of tradition being deeply ingrained culturally, socially, politically and ideologically, traditional foods resist any single definition. Chapters analyse the processes of valorisation, instrumentalisation and reinvention at stake in the construction and representation of a food as traditional. Overall the book offers fresh perspectives on topics including definition and regulation, nationalism and identity, and health and nutrition, and will be of interest to students and researchers of many disciplines including anthropology, sociology, politics and cultural studies.