UID:
almahu_9949982862902882
Umfang:
1 online resource (300 pages)
Ausgabe:
First edition.
ISBN:
9780128117354
,
0128117354
Serie:
Nutritional and Health Aspects of Traditional and Ethnic Foods
Inhalt:
Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to promote global availability of these foods.
Anmerkung:
Front Cover -- NUTRITIONAL AND HEALTH ASPECTS OF FOOD IN EASTERN EUROPE -- NUTRITIONAL AND HEALTH ASPECTS OF FOOD IN EASTERN EUROPEELSEVIER TRADITIONAL AND ETHNIC FOOD SERIESEDITED BYDIANA BOGUEVACU ... -- Copyright -- Contents -- Contributors -- Preface -- REFERENCE -- 1 - Eastern European food cultures and traditions -- Introduction -- Religious belief-shaped food practices -- Food culture and traditions: historical overview -- The typical foods of Eastern European cuisines -- Conclusion -- References -- 2 - Culinary traditions, food, and eating habits in Russia -- General characteristics of Russian cuisine, and the influence of various factors on its formation -- Characteristics of raw materials used in Russian cuisine -- Characteristics of technological processing methods used in Russian cuisine -- Features of food culture -- Features of cooking of selected Russian dishes -- Conclusion -- References -- 3 - Traditional foods of tatars -- Traditional food -- Meat dishes -- Organ meat dishes in Tatar cuisine -- Dishes with fish -- Milk food -- Bakery food -- Sweet baked foods -- References -- 4 - Traditional foods of the North Caucasus region -- Introduction -- Traditional cuisine influences -- Traditional meat-based foods of North Caucasus -- Shashlik -- Meat preservation -- Sausages -- Basturma -- Sudjuk -- Traditional fermented milk products of the North Caucasus region -- Kefir -- Kefir history -- Kefir grain content -- Kefir technology -- Microbiological specifics -- Iyran -- Iyran history -- Content and technology of iyran -- Cheeses -- Ossetian cheese -- Smoked cheese "kabardinskiy" -- Conclusion -- References -- Further reading -- 5 - Food and Nutrition in Belarus -- Introduction -- Historical overview -- Geography and the natural agricultural landscape -- Food culture and traditions -- Typical foods and food products.
,
Present nutritional conditions (Official Internet portal of the President of the Republic of Belarus, 2018 -- Export of goods ... -- Summary -- References -- Further Reading -- 6 - Culinary traditions and eating patterns of various Ukrainian regions -- Introduction -- Historical overview, culture, and old culinary traditions -- Typical foods and food products (composition, nutrients, benefits, and adverse properties) -- Conclusion -- References -- 7 - Food, nutrition, and health in Lithuania and Estonia -- Introduction and historical overview -- Geography and landscape -- Lithuanian cuisine, typical food, and food products -- Estonian cuisine, typical food, and food products -- Lithuania and Estonia current nutritional and health conditions -- Conclusion -- References -- 8 - Food, nutrition, and health in Latvia -- Introduction -- Historical overview -- Geography and the natural agricultural landscape -- Culture and traditions -- Typical foods and food products -- Food preservation, shelf-life, and environment -- Present nutritional conditions with respect to deficiencies, remedies, and safety aspects -- Summary -- Future outlook -- Food product innovations -- Process innovations -- Organizational innovations -- References -- 9 - Common nutrition and health issues in Eastern Europe -- Eastern European (EE) traditional foods (TF): an introduction -- Nutrition and well-being of traditional food in targeted Eastern European countries (EER) -- Introduction to the food balance data of targeted EER -- Conclusion -- References -- 10 - Environmental sustainability issues for Eastern European food production -- Conclusion -- References -- 11 - Flexibility of the EU package: lessons for Ukraine and other countries when harmonizing food legislation in vi ... -- Definition of traditional foods and traditional methods of food production in the EU and Ukraine.
,
Harmonization of food legislation versus traditional food: cases from the European Union and Ukraine -- Flexibility in the implementation of food legislation as a tool to continue the production of traditional food: the case of ... -- Conclusions -- References -- 12 - Eastern European ethnic food preservation and future sustainable food production -- References -- Index -- Back Cover.
Weitere Ausg.:
ISBN 9780128117347
Weitere Ausg.:
ISBN 0128117346
Sprache:
Englisch
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