Ethnic fermented foods and alcoholic beverages of Asia. (2016)

• Record Type: Book
• Further Information: Note: Jyoti Prakash Tamang, editor.
• Editors: Tamang, Jyoti Prakash
• Contents: Preface; Contents; Contributors; Author Biography of Professor Jyoti Prakash Tamang; 1: History of€Fermented Foods in€Northeast Asia; 1.1 Introduction: Where and€Who?; 1.2 Pottery and€Dietary Culture of€Northeast Asia; 1.3 Origin and€Development of€Fermentation Technology in€Northeast Asia; 1.3.1 Cereal Alcoholic Fermentation; 1.3.2 Origin of€Kimchi Fermentation; 1.3.3 Origin of€Fish Fermentation; 1.3.4 Origin of€Soybean Fermentation; 1.4 Fermented Soybean Products in€Northeast Asia; 1.4.1 Korean Kanjang and€Doenjang; 1.4.2 Japanese Shoyu and€Miso; 1.4.3 Korean Chŏngkukjang. 1.4.4 Korean Kochujang1.5 Role of€Fermented Food in€Northeast Asia; 1.6 Conclusion; References; 2: Ethnic Fermented Foods and€Beverages of€India; 2.1 Introduction; 2.2 Indian Food Culture; 2.3 History of€Indian Fermented Foods; 2.4 Diversity of€Ethnic Fermented Foods in€India; 2.5 Indian Fermented Cereal Foods; 2.5.1 Ambali; 2.5.2 Bhatooru; 2.5.3 Jalebi; 2.5.4 Nan; 2.5.5 Rabadi; 2.5.6 Selroti; 2.5.7 Seera; 2.6 Indian Fermented Cereal- Legume Mixture Foods; 2.6.1 Adai Dosa; 2.6.2 Dosa; 2.6.3 Idli; 2.7 Indian Fermented Soybean Foods; 2.7.1 Aakhone; 2.7.2 Bekang. 2.7.3 Hawaijar2.7.4 Kinema; 2.7.5 Peruyaan; 2.7.6 Tungrymbai; 2.8 Indian Ethnic Non-soybean Legume Foods; 2.8.1 Dhokla and€Khaman; 2.8.2 Masyaura; 2.8.3 Wari; 2.9 Indian Ethnic Fermented Dairy Products; 2.9.1 Chhurpi; 2.9.2 Chhu; 2.9.3 Dahi; 2.9.4 Lassi; 2.9.5 Misti dahi; 2.9.6 Philu; 2.9.7 Shrikhand; 2.9.8 Somar; 2.10 Indian Ethnic Fermented Vegetables; 2.10.1 Goyang; 2.10.2 Gundruk; 2.10.3 Inziangsang; 2.10.4 Khalpi; 2.10.5 Sinki; 2.11 Indian Ethnic Bamboo Fermented Foods; 2.11.1 Ekung; 2.11.2 Eup; 2.11.3 Hirring; 2.11.4 Mesu; 2.11.5 Soibum; 2.11.6 Soidon. 2.11.7 Tuaithur2.12 Indian Ethnic Preserved and€Fermented Fish Products; 2.12.1 Gnuchi; 2.12.2 Hentak; 2.12.3 Karati, Bordia, and€Lashim; 2.12.4 Ngari; 2.12.5 Shidal; 2.12.6 Sidra; 2.12.7 Suka ko maacha; 2.12.8 Sukuti; 2.12.9 Tungtap; 2.13 Indian Ethnic Preserved and€Fermented Meat Products; 2.13.1 Arjia; 2.13.2 Chartayshya; 2.13.3 Honoheingrain; 2.13.4 Jamma or Geema/Juma; 2.13.5 Kargyong; 2.13.6 Satchu; 2.13.7 Suka ko masu; 2.14 Indian Amylolytic Starters; 2.14.1 Bakhar; 2.14.2 Dhehli; 2.14.3 Hamei; 2.14.4 Humao; 2.14.5 Malera/Khameer and€Treh; 2.14.6 Marcha. 2.15 Indian Alcoholic Beverages and€Drinks2.15.1 Bhaati Jaanr; 2.15.2 Chhang/Lugri; 2.15.3 Haria/Harhia; 2.15.4 Judima; 2.15.5 Kanji; 2.15.6 Kodo ko jaanr; 2.15.7 Raksi; 2.15.8 Toddy or Tari; 2.15.9 Tchang/Jhar and€Rokshi; 2.15.10 Yu; 2.15.11 Zutho; 2.16 Conclusion; References; 3: Ethnic Fermented Foods and€Beverages of€Bangladesh; 3.1 Introduction; 3.1.1 Bangladesh Geography; 3.1.2 Agriculture in€Bangladesh; 3.1.3 Ethnic People; 3.1.4 Food and€Culture; 3.1.5 Ethnic Fermented Foods; 3.1.6 Ethnic Fermented Foods and€Beverages in€Bangladesh; 3.1.6.1 Jilapi; 3.1.6.2 Amriti.
• Publisher Details: India : Springer
• Publication Date: 2016
• Extent: 1 online resource (xiii, 409 pages), illustrations (some color)
• Subjects: 664/.024; 540; Fermented foods -- Asia; Fermented beverages -- Asia; TECHNOLOGY & ENGINEERING -- Food Science; Fermented beverages; Fermented foods; Chemistry; Food Science; Nutrition; Microbiology; Applied Microbiology; Asia; Electronic books
• Languages: English
• ISBNs: 9788132228004; 8132228006; 8132227980; 9788132227984
• Related ISBNs: 9788132227984
• Notes: Note: Online resource; title from PDF title page (SpringerLink, viewed August 15, 2016).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.