Main description:

This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect.

Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries.
The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.

Contents:

Part I General Aspects of Traditional Foods

1. European Consumers' Definition and Perception of Traditional Foods
Wim Verbeke, Filiep Vanhonacker, Luis Guerrero,Valerie Lengard Almli and Margrethe Herslet

2. Consumers' Valuation and Quality Perception of Kid's Meat From Traditional "Cabrito Da Gralheira" - Protected Geographical Indication
Antonio L. Ribeiro, Ana P. Moura and Luis M. Cunha

3. Traditional Fermented Foods in Thailand
Busaba Yongsmith, Wanna Malapan

4. Increasing Romanian's Traditional Food Added Value through Integration into the Protected Geographical Designations System
Gabriela Nedita, Nastasia Belc, Lucia Romanescu and Roxana Cristina Gradinariu

5. Traditional Foods in Slovakia
Jan Brindza, Dezider Toth, Radovan Ostrovsky, Lucia Kucelova

6. Traditional Foods in Turkey: General and Consumer Aspects
Ferruh Erdogdu, Beraat OEzcelik, Fahrettin Goegus, Semih OEtles

Part II Traditional Dairy Products

7. Indian Traditional Fermented Dairy Products
Narender Raju Panjagari, Ram Ran Bijoy Singh and Ashish Kumar Singh

8. Traditional Bulgarian Dairy Food
Aladjadjiyan Anna, Ivanka Zheleva, Yordanka Kartalska

9. Dulce de Leche: Technology, Quality and Consumer Aspects of the Traditional Milk Caramel of South America
Maria Cecilia Penci and Maria Andrea Marin

Part III Tradi

tional Cereal Based Products

10. Austrian Dumplings
Josefa Friedel,

Helmut Glattes and Gerhard Schleining

11. French Bread Baking
Alain SOMMIER, Yannick ANGUY, Imen DOUIRI, Elisabeth DUMOULIN

12. Traditional Rye Sourdough Bread in the Baltic Region
Grazina Juodeikiene, Kaunas University of Technology

13. The Legume Grains: When Tradition Goes Hand In Hand with Nutrition
Vasconcelos, Marta Wilton and Gomes, Ana Maria

14. Traditional Food Products from Prosopis sp. Flour
Leonardo Pablo Sciammaro, Daniel Pablo Ribotta and Maria Cecilia Puppo

15. Amaranth: an Andean Crop with History. Its feeding reassessment in America
Myriam Villarreal, Laura Iturriaga

Part IV Traditional Meat and Fish Products

16. Yunnan Fermented Meat: Xuanwei Ham, Huotui
Huang Aixiang, Sarote Sirisansaneeyakul and Yusuf Chisti

17. Selected Viennese Meat Specialties
Elias Gmeiner, Helmut Glattes and Gerhard Schleining

18. Norse Dried Fish
Trude Wicklund

19. Utilization of Different Raw Materials from Sheep and Lamb in Norway.
Trude Wicklund

20. Muxama and Estupeta: Traditional Food Products Obtained from Tuna Loins in South Portugal and Spain
Jaime Anibal and Eduardo Esteves

21. Salting and Drying of Cod
Helena Oliveira, Maria Leonor Nunes, Paulo Vaz-Pi

res, Rui Costa

22. Brazilian Charqui Meats
Ma

ssami Shimokomaki, Carlos Eduardo Rocha Garcia, Mayka Reghiany Pedrao, Fabio Augusto Garcia Coro

Part V

Tradi

tional

Beverag

es

<23. German Beer
Martin Zarnkow

24. "Palinka" - Hungarian Distilled Fruit
Zsuzsanna Laszlo, Cecila Hodur, Jozsef Csanadi

25. Tokaji Aszu - "the Wine of Kings, the King of Wines"
Cecilia Hodur, Jozsef Csanadi, Zsuzsa Laszlo

26. Mead - The Oldest Alcoholic Beverage
Rajko Vidrih, Janez Hribar

27. Midus - a Traditional Lithuanian Mead
Rimantas Kublickas

28. Horchata
Codina, Idoia, Trujillo, Aantonio Jose., Ferragut, Victoria.

Part VI Traditional Deserts, Side Dishes and Oil

29. "Dobos": A super-cake from Hungary
Elisabeth T. Kovacs

30. Traditional Green Table Olives from the South of Portugal
Maria Alves and Celia Quintas

31. Extra Virgin Olive Oil and Table Olives from Slovenian Istra
Milena Bucar-Miklavcic, Bojan Butinar, Vasilij Valencic, Erika Bester, Mojca Korosec, Terezija Golob, Sonja Smole Mozina

32. A Perspective on Production and Quality of Argentinian Nut Oils
Marcela Lilian Martinez and Damian Modesto Maestri

33. Pupunha (Bactris gasipaes): General and Consumption Aspects
Carolina Vieira Bezerra and Luiza Helena Meller da Silva