Traditional Foods

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 fromChina, 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.

Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Nutrition at the University of Iceland. Dr. Kristbergsson has a BS in Food Science from the Department of Chemistry at the University of Iceland and earned his MS, M. Phil and PhD in Food Science from Rutgers University.  His research interests include physicochemical properties of foods, new processing methods for sea foods, modernization of traditional food processes, safety and environmental aspects of food processing, extrusion cooking, shelf-life and packaging, biopolymers in foods and delivery systems for bioactive compounds. 
Jorge Oliveira is Senior Lecturer in Chemical Engineering at University College Cork. He is a chartered chemical engineer from the University of Porto, with a PhD from University of Leeds. His research interests include Product Design Engineering with an emphasis on new methods to bridge cognitive science and neurophysiology, the study of food perception and choice using emotional space as a target for new product development, new methodologies, experimental design and data analysis methods for consumer assessment of foods and beverages, and kinetics of quality and safety factors in bioprocesses and process modelling.

Part I    General Aspects of Traditional Foods1. European Consumers- Definition and Perception of Traditional FoodsWim Verbeke, Filiep Vanhonacker, Luis Guerrero,Valerie Lengard Almli and Margrethe Herslet2. Consumers- Valuation and Quality Perception of Kid-s Meat From Traditional -Cabrito Da Gralheirä - Protected Geographical IndicationAntónio L. Ribeiro, Ana P. Moura and Luís M. Cunha3. Traditional Fermented Foods in ThailandBusaba Yongsmith, Wanna Malapan4. Increasing Romanian-s Traditional Food Added Value through Integration into the Protected Geographical Designations System Gabriela Nedita, Nastasia Belc, Lucia Romanescu  and  Roxana Cristina Gradinariu5. Traditional Foods in SlovakiaJan Brindza, Dezider Toth, Radovan Ostrovsky, Lucia Kucelova6. Traditional Foods in Turkey: General and Consumer AspectsFerruh Erdo-du, Beraat Özçelik, Fahrettin Gö-ü-, Semih Ötle-Part II   Traditional Dairy Products7. Indian Traditional Fermented Dairy ProductsNarender Raju Panjagari, Ram Ran Bijoy Singh and Ashish Kumar Singh8. Traditional Bulgarian Dairy Food Aladjadjiyan Anna, Ivanka Zheleva, Yordanka Kartalska9. Dulce de Leche: Technology, Quality and Consumer Aspects of the Traditional Milk Caramel of South AmericaMaría Cecilia Penci and María Andrea MarínPart III   Traditional Cereal Based Products10. Austrian DumplingsJosefa Friedel, Helmut Glattes and Gerhard Schleining11.  French Bread BakingAlain SOMMIER, Yannick ANGUY, Imen DOUIRI, Elisabeth DUMOULIN12. Traditional Rye Sourdough Bread in the Baltic RegionGrazina Juodeikiene, Kaunas University of Technology13. The Legume Grains: When Tradition Goes Hand In Hand with NutritionVasconcelos, Marta Wilton and Gomes, Ana Maria14. Traditional Food Products from Prosopis sp. FlourLeonardo Pablo Sciammaro, Daniel Pablo Ribotta and Maria Cecilia Puppo15. Amaranth: an Andean Crop with History. It-s feeding reassessment in AmericaMyriam Villarreal, Laura Iturriaga  Part IV   Traditional Meat and Fish Products16. Yunnan Fermented Meat: Xuanwei Ham, Huotui Huang Aixiang, Sarote Sirisansaneeyakul and Yusuf Chisti17. Selected Viennese Meat SpecialtiesElias Gmeiner, Helmut Glattes and Gerhard Schleining18. Norse Dried FishTrude Wicklund19. Utilization of Different Raw Materials from Sheep and Lamb in Norway. Trude Wicklund20. Muxama and Estupeta: Traditional Food Products Obtained from Tuna Loins in South Portugal and Spain Jaime Aníbal and Eduardo Esteves21. Salting and Drying of CodHelena Oliveira, Maria Leonor Nunes, Paulo Vaz-Pires, Rui Costa22. Brazilian Charqui MeatsMassami Shimokomaki, Carlos Eduardo Rocha Garcia, Mayka Reghiany Pedrão, Fabio Augusto Garcia CoróPart V   Traditional Beverages<23. German BeerMartin Zarnkow  24. -Pálinkä - Hungarian Distilled Fruit Zsuzsanna László, Cecila Hodúr, József Csanádi25. Tokaji Aszú - -the Wine of Kings, the King of Wines- Cecilia Hodúr, József Csanádi, Zsuzsa László26. Mead - The Oldest Alcoholic BeverageRajko Vidrih, Janez Hribar27. Midus - a Traditional Lithuanian MeadRimantas Kublickas28. HorchataCodina, Idoia, Trujillo, Aantonio José., Ferragut, Victoria.Part VI   Traditional Deserts, Side Dishes and Oil29. -Dobos-: A super-cake from Hungary Elisabeth T. Kovács  30. Traditional Green Table Olives from the South of PortugalMaria Alves and Célia Quintas31. Extra Virgin Olive Oil and Table Olives from Slovenian IstraMilena Bu-ar-Miklav-i-, Bojan Butinar, Vasilij Valen-i-, Erika Bešter, Mojca Korošec, Terezija Golob, Sonja Smole Možina32. A Perspective on Production and Quality of Argentinian Nut Oils Marcela Lilian Martínez and Damián Modesto Maestri33. Pupunha (Bactris gasipaes): General and Consumption AspectsCarolina Vieira Bezerra and Luiza Helena Meller da Silva