Description
Ethnic Fermented Foods and Beverages of India offers an in-depth examination of India’s rich tradition of fermentation practices spanning centuries. The book bridges the gap between traditional knowledge and modern scientific understanding, exploring how indigenous fermentation techniques have been employed to preserve foods, enhance nutrition, and create distinctive flavors.
Author Jyoti Prakash Tamang provides detailed analysis of various fermented products including idli, dosa, dhokla, and traditional beverages, investigating the microbial communities responsible for fermentation. The work documents regional variations across India’s diverse ethnic groups and their unique fermentation methodologies. It addresses the nutritional benefits, probiotic properties, and food safety aspects of these traditional foods while preserving their cultural heritage and historical context.
This authoritative resource serves as both an academic reference and a cultural documentation, making it valuable for food scientists, microbiologists, nutritionists, and anyone interested in traditional food systems and their scientific validation.
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