Description

Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.

Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications

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Hardback by Ana Lucia Barretto Penna , Luis A. Nero

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Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe... Read more

    Publisher: Taylor & Francis Inc
    Publication Date: 07/09/2016
    ISBN13: 9781498738118, 978-1498738118
    ISBN10: 1498738117

    Number of Pages: 338

    Non Fiction , Technology, Engineering & Agriculture , Education

    Description

    Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.

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