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Modernization of Traditional Food Processes and Products
This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors have shaped their development over time. Some modern products have remained local, while others are commodities that appear in peoples’ cabinets all over the world. Modernization of Traditional Food Processes and Products is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world. Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves. The international List of Contributors, which includes authors from China, Thailand, India, Argentina, New Zealand, and the United Kingdom, attests to the international collaboration for which the ISEKI Food Series is known. The volume is intended for both the practicing food professional and the interested reader.
History of Tofu and Tofu Products (1985-1994)
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 233 photographs and illustrations - mostly color. Free of charge in digital PDF format.
History of Soybeans and Soyfoods in South Asia / Indian Subcontinent (1656-2010)
Covers Afghanistan, Bangladesh, Bhutan, India, Nepal, Pakistan, Sikkim, and Sri Lanka.
