Download or read book Traditional Foods Are Your Best Medicine written by Ron Schmid and published by Healing Arts Press. This book was released on 1997-04-01 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book traces the cause of many chronic health problems to our modern diet and shows how a return to traditional foods can improve one's well-being. Modern medicine now recognizes that the present-day Western diet is responsible for many of today's chronic illnesses. Nutritionists and anthropologists have noted the decline in health that accompanies indigenous peoples' transition from traditional to modern diets. In Traditional Foods Are Your Best Medicine, Ron Schmid explains how a return to a traditional diet can help you reduce your risk of heart attack by 50 percent; fight allergies, chronic fatigue, arthritis, skin problems, and headaches; recover from colds and flu in a day or two; and increase your life-expectancy. Chapters focusing on the major food groups, common diets, and health goals enable you to tailor a diet to your special needs. New edition, previously titled Native Nutrition.
Download or read book Traditional Foods written by Mohammed Al-Khusaibi and published by Springer Nature. This book was released on 2019-10-18 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category. From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.
Download or read book Regulating Safety of Traditional and Ethnic Foods written by V. Prakash and published by Academic Press. This book was released on 2015-11-25 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards
Download or read book Eat Right written by Nick Barnard and published by Hachette UK. This book was released on 2018-08-23 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nominee - James Beard Award: Best Book, Health and Special Diets This comprehensive guide will show you how to find true nourishment and pleasure in the discovery, preparation and eating of real food and drink. It's not about fashionable dieting or being anxious about food choices, it's about positive eating. Techniques include making your own butter, yogurt, ghee, lard, broth, dairy and water kefir, kombucha, coconut water, kimchi, sauerkraut, sourdough, as well as sprouting grains and activating nuts and seeds. And there are also 100 wholesome recipes that encourage the use of good animal fats, well-fed meat, sprouted grains, local and seasonal produce, which will leave you feeling happy and satisfied. This is an easy book to dip into for advice, inspiration and truly health-giving recipes.
Download or read book Eating Traditional Food written by Brigitte Sebastia and published by Routledge. This book was released on 2016-11-18 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Due to its centrality in human activities, food is a meaningful object that necessarily participates in any cultural, social and ideological construction and its qualification as 'traditional' is a politically laden value. This book demonstrates that traditionality as attributed to foods goes beyond the notions of heritage and authenticity under which it is commonly formulated. Through a series of case studies from a global range of cultural and geographical areas, the book explores a variety of contexts to reveal the complexity behind the attribution of the term 'traditional' to food. In particular, the volume demonstrates that the definitions put forward by programmes such as TRUEFOOD and EuroFIR (and subsequently adopted by organisations including FAO), which have analysed the perception of traditional foods by individuals, do not adequately reflect this complexity. The concept of tradition being deeply ingrained culturally, socially, politically and ideologically, traditional foods resist any single definition. Chapters analyse the processes of valorisation, instrumentalisation and reinvention at stake in the construction and representation of a food as traditional. Overall the book offers fresh perspectives on topics including definition and regulation, nationalism and identity, and health and nutrition, and will be of interest to students and researchers of many disciplines including anthropology, sociology, politics and cultural studies.
Download or read book Nourished Beginnings Baby Food written by Renee Kohley and published by Macmillan. This book was released on 2016-10-04 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nourished Beginnings Baby Food is a natural fit for the traditional, whole-food diet and way of life made popular by the Weston A. Price Foundation and the associated book Nourishing Traditions. Renee Kohley, founder of Raising Generation Nourished and a mother who has raised healthy three daughters with this approach, packs 100 nutrient-dense recipes for babies of all ages into the book, along with tips to help readers be successful. To introduce your baby to solids gently, try a soft-boiled pasteurized egg yolk with nutrient-dense grated liver and sea salt, or pureed peas with nurturing homemade bone broth and grass-fed butter or steamed berries with coconut butter. As your baby gets older, you can introduce more diverse flavors and textures like Roasted Root Vegetable Soup, Grain-Free Breakfast Biscuit or Grassfed Beef Stew with Marrow. To transition into toddlerhood and a full, well-rounded diet, you can begin to incorporate grains, nuts, legumes and natural sweeteners with dishes like Soaked Quinoa Granola, Asian Stir Fry with Rice and even an occasional treat such as The Perfect First Birthday Cupcake. Most of the recipes serve baby and the whole family, so you can nourish more hungry mouths faster, easier and even cheaper. With the recipes for this traditional, whole-foods approach, your child will develop an adventurous palate and good eating habits to carry them through life healthfully.
Download or read book Traditional Foods written by Kristberg Kristbergsson and published by Springer. This book was released on 2016-03-09 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 from China, 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.
Download or read book Functional Properties of Traditional Foods written by Kristberg Kristbergsson and published by Springer. This book was released on 2016-04-18 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa. The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.
Download or read book Innovations in Traditional Foods written by Charis Michel Galanakis and published by Woodhead Publishing. This book was released on 2019-01-16 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market.
Download or read book Eating and Healing written by Andrea Pieroni and published by CRC Press. This book was released on 2006-03-15 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover neglected wild food sources—that can also be used as medicine! The long-standing notion of “food as medicine, medicine as food,” can be traced back to Hippocrates. Eating and Healing: Traditional Food As Medicine is a global overview of wild and semi-domesticated foods and their use as medicine in traditional societies. Important cultural information, along with extensive case studies, provides a clear, authoritative look at the many neglected food sources still being used around the world today. This book bridges the scientific disciplines of medicine, food science, human ecology, and environmental sciences with their ethno-scientific counterparts of ethnobotany, ethnoecology, and ethnomedicine to provide a valuable multidisciplinary resource for education and instruction. Eating and Healing: Traditional Food As Medicine presents respected researchers’ in-depth case studies on foods different cultures use as medicines and as remedies for nutritional deficiencies in diet. Comparisons of living conditions in different geographic areas as well as differences in diet and medicines are thoroughly discussed and empirically evaluated to provide scientific evidence of the many uses of these traditional foods as medicine and as functional foods. The case studies focus on the uses of plants, seaweed, mushrooms, and fish within their cultural contexts while showing the dietary and medical importance of these foods. The book provides comprehensive tables, extensive references, useful photographs, and helpful illustrations to provide clear scientific support as well as opportunities for further thought and study. Eating and Healing: Traditional Food As Medicine explores the ethnobiology of: Tibet—antioxidants as mediators of high-altitude nutritional physiology Northeast Thailand—“wild” food plant gathering Southern Italy—the consumption of wild plants by Albanians and Italians Northern Spain—medicinal digestive beverages United States—medicinal herb quality Commonwealth of Dominica—humoral medicine and food Cuba—promoting health through medicinal foods Brazil—medicinal uses of specific fishes Brazil—plants from the Amazon and Atlantic Forest Bolivian Andes—traditional food medicines New Patagonia—gathering of wild plant foods with medicinal uses Western Kenya—uses of traditional herbs among the Luo people South Cameroon—ethnomycology in Africa Morocco—food medicine and ethnopharmacology Eating and Healing: Traditional Food As Medicine is an essential research guide and educational text about food and medicine in traditional societies for educators, students from undergraduate through graduate levels, botanists, and research specialists in nutrition and food science, anthropology, agriculture, ethnoecology, ethnobotany, and ethnobiology.
Download or read book Case Studies in the Traditional Food Sector written by Alessio Cavicchi and published by Woodhead Publishing. This book was released on 2017-11-14 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the food industry for achieving the following strategic aims: rejuvenating product image, shaping new market places, achieving market differentiation and geographical diffusion, achieving customer loyalty, promoting traditional features of the product and defining product positioning in competitive environment. There is an emerging demand from food industry professionals and undergraduate and postgraduate students who attend business and agricultural studies courses who want to gain practical information through real cases and field-based research. This book aims to answer the following questions, amongst others: How research in the field of consumer science became relevant for marketing strategies?, Which tangible economic and financial outcomes have been obtained by the joint work of sensory scientists, researchers in marketing field and food business professionals?, and which communication methods and practices have been relevant to make the most of R&D in the food industry? Through case studies, successful examples and practices are provided, with newer inputs for further theoretical investigation given. Both current and future professionals in the food industry will gain insights that can be used in their business environment. Bridges the gap between scholars and practitioners in understanding consumers in the traditional food sector Allows scientists and professionals to make the most of R&D outcomes Advances consumer science research to address business problems in the food industry
Download or read book The Real Food Cookbook written by Nina Planck and published by Bloomsbury Publishing USA. This book was released on 2014-06-10 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Nina Planck toured to promote her two earlier books, Real Food and Real Food for Mother and Baby, the question she heard most was, “When are you going to write a cookbook?” At long last, The Real Food Cookbook is here. In a dietary landscape overfull with low-carb bread and dubious advice about triglycerides, Planck is revolutionary in her complete embrace of a more old-fashioned and diverse way of eating. Aptly described by the Washington Post as “a cross between Alice Waters and Martha Stewart,” Planck showcases traditional, real foods-produce, dairy, meat, fish, eggs-through tempting and straightforward recipes for the beginner or regular home cook. The Real Food Cookbook takes 150 classic dishes, from starters, soups, and salads to the center of the plate, to sweets and the cheese course, and makes them anew, transforming them with Nina's signature approach: using fresh herbs, good butter, seasonal fruits and vegetables, grass-fed and pastured meats, and whole grains. With essays and tips throughout, sharing Nina's own real-food lifestyle, The Real Food Cookbook will provide inspiration for any omnivorous cook or eater. Find recipes for every occasion: a cheese plate with drinks, a family Seder, Easter egg salads, a summer barbeque.Learn how Nina stocks her pantry and where she buys real food.Whether you're preparing the meals or simply eating them, everyone will enjoy the stories, feast on one hundred gorgeous full-color photographs, and beg the family cook to make the meals Nina loves.
Download or read book Eating Traditional Food written by Brigitte Sebastia and published by Taylor & Francis. This book was released on 2016-11-18 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Due to its centrality in human activities, food is a meaningful object that necessarily participates in any cultural, social and ideological construction and its qualification as 'traditional' is a politically laden value. This book demonstrates that traditionality as attributed to foods goes beyond the notions of heritage and authenticity under which it is commonly formulated. Through a series of case studies from a global range of cultural and geographical areas, the book explores a variety of contexts to reveal the complexity behind the attribution of the term 'traditional' to food. In particular, the volume demonstrates that the definitions put forward by programmes such as TRUEFOOD and EuroFIR (and subsequently adopted by organisations including FAO), which have analysed the perception of traditional foods by individuals, do not adequately reflect this complexity. The concept of tradition being deeply ingrained culturally, socially, politically and ideologically, traditional foods resist any single definition. Chapters analyse the processes of valorisation, instrumentalisation and reinvention at stake in the construction and representation of a food as traditional. Overall the book offers fresh perspectives on topics including definition and regulation, nationalism and identity, and health and nutrition, and will be of interest to students and researchers of many disciplines including anthropology, sociology, politics and cultural studies.
Download or read book Traditional Food written by Robert Koehler et al. and published by Seoul Selection . This book was released on 2015-05-23 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nowadays, with healthy living and the 'slow food' movement receiving spotlight worldwide, Korean cuisine is drawing much interest as a healthy cuisine with nutritional harmony and balance. In fact, Koreans have traditionally viewed food as 'medicine,' a means to keep oneself healthy and strong. (..)Korea's four seasons and geography have produced a good many seasonal dishes and foods that reflect the nation's geographic characteristics, such as seafood from the ocean that surrounds the peninsula. This book will attempt to explore Korea's-year-old culinary culture and introduce to readers the historical, cultural, nutritional and philosophical background to this rich cuisine.
Download or read book Traditional Food Plants written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 1988 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Social Ecological Diversity and Traditional Food Systems written by Ranjay Kumar Singh and published by CRC Press. This book was released on 2021-11-30 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book draws on world-wide experiences and valuable lessons to highlight community-ecosystem interactions and the role of traditional knowledge in sustaining biocultural resources through community-based adaptations. The book targets different audiences including researchers working on human-environment interactions and climate adaptation practices, biodiversity conservators, non-government organizations and policy makers involved in revitalizing traditional foods and community-based conservation and adaptation in diverse ecosystems. This volume is also a source book for educators advocating for and collaborating with indigenous and local peoples to promote location-specific adaptations to overcome the impacts of multiple biotic and abiotic stresses. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Download or read book Traditional Food Knowledge New Wine Into Old Wineskins written by Andrea Pieroni and published by Frontiers Media SA. This book was released on 2021-11-22 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt:
