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Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications
Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications
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- More about Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications
Latin America has a rich history of fermented foods, with indigenous tribes and immigrants introducing new methods. The book focuses on dairy, meat, and wine, with a special emphasis on fermented fruits and vegetables.
Format: Paperback / softback
Length: 338 pages
Publication date: 31 March 2021
Publisher: Taylor & Francis Ltd
Latin America is a vibrant region with a rich history of fermented foods, thanks to the indigenous knowledge of pre-Colombian indigenous tribes and the introduction of new methods by immigrants from Europe and other continents. This book explores the Latin American experience in the production of dairy, meat, and wine, with a special focus on fermented fruits and vegetables, which are part of the genetic heritage of the South American continent. The book also covers the pre-Columbian knowledge on preparation of various fermented food products, making it a valuable resource for anyone interested in the culinary traditions of Latin America.
Weight: 626g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367782795
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