The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive
- 306 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
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Table of contents
- Front cover
- Contents
- Preface
- Acknowledgments
- About the Author
- chapter one. The Himalayas and food culture
- chapter two. Fermented vegetables
- chapter three. Fermented legumes
- chapter four. Fermented milks
- chapter five. Fermented cereals
- chapter six. Ethnic fish products
- chapter seven. Ethnic meat products
- chapter eight. Ethnic starters and alcoholic beverages
- chapter nine. Antiquity and ethnic values
- chapter ten. Prospects of the Himalayan fermented foods
- Bibliography
- Back cover
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Yes, you can access Himalayan Fermented Foods by Jyoti Prakash Tamang in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.