Gastronomy And Nutritional Status Of Tarao Tribe Of Manipur

Gastronomy and Nutritional Status of Tarao Tribe of Manipur

Through her book, Gastronomy and the Nutritional Status of the Tarao Tribe of Manipur, Kshetrimayum Vedmani Devi explores the social, cultural, and traditional lifestyles of the Tarao tribe. They are one of the smallest and least known tribes in India’s northeastern state of Manipur. The author engages in a study to understand the food habits and the nutritional status of the tribe, using field methods along with clinical observations and dietary surveys.

Gastronomy and Nutritional Status of Tarao Tribe of Manipur

Ethnic Fermented Foods and Beverages of India: Science History and Culture

This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.