Ethnic Fermented Foods and Beverages of India: Science History and Culture

Discover the rich tapestry of India's culinary heritage with "Ethnic Fermented Foods and Beverages of India: Science History and Culture" by Jyoti Prakash Tamang. Published by Springer Verlag in 2021, this comprehensive paperback spans 685 pages and delves into the fascinating world of ethnic fermented foods and beverages.

This book meticulously classifies various traditional foods and drinks, exploring their preparation methods, culinary practices, and modes of consumption. It also addresses the socio-economic aspects, ethnic values, and the microbiology behind these unique offerings. With a focus on food safety and nutritional value, the author presents process optimization techniques that enhance these traditional delicacies. Accompanied by original photographs, this work is an essential resource for anyone interested in the science and culture of fermented foods in India.