fermented foods and beverages of the world - tamang & kailasapathy

[...]... making offerings of food items to the spirits of ancestors Probably the use of chopsticks as a more hygienic way of eating and a convenient way of handling hot foods might have prompted the invention of chopsticks The origin of chopsticks is described in the Classic of Rites, one of the five classics 6 Fermented Foods and Beverages of the World in the Confucian canon, that mentions the social forms,... religious and cultural function The development of the dairy system in ancient India has been mentioned in some of the historical records Cows and the importance of milk products are referred in the Rig Veda, the oldest sacred book of the Hindus (Prajapati and Nair 2003) The Vedas and the Upanishads mention the origin of dahi, one of the oldest fermented milk products of the Hindus, and fermented milk... symbolic of the Resurrection of Christ, and are usually 4 Fermented Foods and Beverages of the World decorated and featured by Christians throughout North America and Northern Europe (McWilliams 2007) In Christian food culture, all family members sit together at the table and eat together after family prayers Varieties of ethnic foods such as loaf, cheese, and sausage constitute the cultural foods of the. .. Religions and beliefs exert a strong influence on dietary habits, particularly through dietary laws such as taboos imposed on the consumption of certain food items Fermented foods and beverages 1 2 Fermented Foods and Beverages of the World are one of the integral components of cultural foods Some cultural foods have been mentioned in holy books such as the Bhagavad Gita, the Bible, and the Koran, and as... by the type of fish used, the parts of 20 Fermented Foods and Beverages of the World the fish used, and whether the resulting product was a solid or liquid It is not until the Roman period that documentary sources record how fish sauces were made The methods may have been learned from the Carthaginians or the Greeks, and some types of fish processing may have been indigenous to southern Italy by the. .. Using hands to eat remains a tradition of Hindu and Muslim dietary cultures, and is also practiced by many Buddhists of Southeast Asia Asians of the Indian subcontinent and non-­ Chinese people of Southeast Asia and mid-Asia use hands for eating The practice of washing hands and mouths before and after eating meals was common during the Vedic period (1500–800 BC) (Prakash 1987), which is a part and parcel... beverages of the Himalayas have been recently documented by Tamang (2010); otherwise such important information was unknown to rest of the world The native skills of food fermentation have been passed from mothers to daughters, and fathers to sons through the traditional knowledge of elders; which include grandmothers/grandfathers, mothers/fathers, and village elders; self practice, family; community; and. .. cultivation, and the seasonal behavior of fish stock (Lee et al 1993) The Mekong basin was most probably the place of origin of fermented fish in Asia, and Han Chinese Dietary Cultures and Antiquity of Fermented Foods and Beverages 19 (200 BC–AD 200) learned of it when they expanded south of the Yangtze River (Ishige 1993) Fish products prepared by lactic acid fermentation remain common in Laos, Cambodia, and. .. part of a family feast; the remaining 22 Fermented Foods and Beverages of the World meat is smoked above an earthen oven to make suka ko masu for future consumption Tibetans, Bhutias, Drukpas, and Lepchas slaughter yaks occasionally and consume the fresh meat, and the remaining flesh of the meat is smoked or preserved in open air called, the product being called satchu The making of kargyong, ethnic, fermented. .. times; the drink of the commoner was beer On the basis of the artistic evidence, the broad outline of wine making seems fairly clear Harvested grapes were carried from the vineyard in baskets and emptied into large vats The grapes were trodden by foot so as not to crush the seeds and stems, and thus release unwanted tannins and other undesirable compounds The juice was then drained off and collected The . alt="" Fermented Foods and Beverages of the World CRC Press is an imprint of the Taylor & Francis Group, an informa business Boca Raton London New York Fermented Foods and Beverages of the World edited. Cultures and Antiquity of Fermented Foods and Beverages 1 Jyoti Prakash Tamang and Delwen Samuel 2 Diversity of Fermented Foods 41 Jyoti Prakash Tamang 3 Diversity of Fermented Beverages and Alcoholic. of Congress Cataloging-in-Publication Data Fermented foods and beverages of the world / editors, Jyoti Prakash Tamang and Kasipathy Kailasapathy. p. cm. Includes bibliographical references and