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Digital atlas of traditional food made from cereals and milk

Author: R.T.J. Cappers

Publisher: Barkhuis

Published: 2018-07-15

Total Pages: 641

ISBN-13: 9492444704

Recent discussions about food safety and an awareness of vanishing traditions have resulted in an increasing interest in traditional foods and food heritage. The Digital atlas of traditional food made from cereals and milk explores the traditional food products that could have been made by transitional hunter-gatherers and the early farmers in south-west Asia by examining the traditional foods still being made today. The author has sampled traditional foods throughout south-west Asia, sometimes in large cities but more often in small villages or even remote farmhouses. His research shows that traditions can persist over a long period, but the rarity of some of the items he was able to collect also indicates that these foods represent an endangered mirror of our remote past. In the first part of the atlas, the author explores the basic principles of the processes applied to cereals and milk. What kinds of traditional foods can be considered representative of an ancient and unique traditional cuisine? Which technologies are necessary for their production? And how might these foods have been made on a large scale and with efficient use of fuel? How were they preserved for long periods? The atlas portion of the book presents well over 200 samples of traditional foods. Each sample includes a description with high-quality photographs.

A Manual for the Identification of Plant Seeds and Fruits

Author: R.T.J. Cappers

Publisher: Barkhuis

Published: 2022-12-02

Total Pages: 47

ISBN-13: 9493194345

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The taxonomic and ecological identification of individual seeds and fruits of wild and cultivated plants is not always straightforward. This book helps you to get started, and also serves as a basis for further identification. It describes the inflorescence(s) and infructescence(s) seen in each of a set of 30 plant families, as well as the morphology of the seeds and fruits (with special emphasis on typology), the dispersal units (diaspores), and, if present, heterodiaspory. The manual is richly illustrated with 640 colour photos of inflorescences, infructescences, seeds, fruits, and diaspores. Technical terms are described in a glossary. Indices of scientific plant names and subject names are included. This book will be of interest not only to those engaged in the identification of seeds and fruits, such as those who work in seed testing, but also to taxonomists, ecologists, archaeobotanists, and florists who wonder what they are looking at. This handbook is a completely revised version of the first edition, which was published in 2013. An important adaptation relates to new developments in plant taxonomy and the classification of fruits and diaspores. The number of plant families has been extended from 19 to 30. A Manual for the identification of plant seeds and fruits describes the following plant families: Amaranthaceae Apiaceae Asparagaceae Asteraceae Boraginaceae Brassicaceae Caprifoliaceae Caryophyllaceae Convolvulaceae Cucurbitaceae Cyperaceae Ericaceae Euphorbiaceae Fabaceae Geraniaceae Juncaceae Lamiaceae Linaceae Malvaceae Onagraceae Papaveraceae Plantaginaceae Poaceae Polygonaceae Primulaceae Ranunculaceae Rosaceae Rubiaceae Scrophulariaceae Solanaceae See this pdf for some example pages. This book is a publication of the Digital Plant Atlas project, a collaboration among palaeobotanists and ecologists of the Rijksuniversiteit Groningen, in the Netherlands, and the Deutsches Archäologisches Institut, in Berlin, Germany. The project aims to make plant reference collections accessible to a broader public of amateur and professional users via its website, www.plantatlas.eu. For the other publications, see this website and the Preface to this book.

T&T Clark Handbook of Food in the Hebrew Bible and Ancient Israel

Author: Janling Fu

Publisher: Bloomsbury Publishing

Published: 2021-11-04

Total Pages: 641

ISBN-13: 0567679802

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Food and feasting are key themes in the Hebrew Bible and the culture it represents. The contributors to this handbook draw on a multitude of disciplines to offer an overview of food in the Hebrew Bible and ancient Israel. Archaeological materials from biblical lands, along with the recent interest in ethnographic data, a new focus in anthropology, and emerging technologies provide valuable information about ancient foodways. The contributors examine not only the textual materials of the Hebrew Bible and related epigraphic works, but also engage in a wider archaeological, environmental, and historical understanding of ancient Israel as it pertains to food. Divided into five parts, this handbook examines and considers environmental and socio-economic issues such as climate and trade, the production of raw materials, and the technology of harvesting and food processing. The cultural role of food and meals in festivals, holidays, and biblical regulations is also discussed, as is the way food and drink are treated in biblical texts, in related epigraphic materials, and in iconography.

Handbook of Plant Palaeoecology (2nd edition 2021)

Author: R.T.J. Cappers

Publisher: Barkhuis

Published: 2021-02-24

Total Pages: 28

ISBN-13: 9493194264

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This handbook is a completely revised version of the first edition, which was published in 2012. Plant palaeoecologists use data from plant fossils and plant subfossils to reconstruct ecosystems and food economies of the past. This book deals with the study of subfossil plant material retrieved from archaeological excavations and cores dated to the Late Glacial and the Holocene. One of the main objectives of this book is to describe the processes that underlie the formation of the archaeobotanical archive and the ultimate composition of the archaeobotanical record - being the data that are sampled and identified from this immense archive. Our understanding of these processes benefits from a knowledge of plant ecology and traditional agricultural practices and food processing. This handbook summarizes the basic ecological principles that relate to the reconstruction of former vegetation and of the agricultural practices in particular. This handbook is a completely revised version of the first edition, which was published in 2012. An important adaptation relates to new developments in the research on diaspores (seeds and fruits). This mainly concerns morphology, taxonomy, and ecology. We reduced the treatment of research on pollen somewhat, and we now present it in an equivalent manner to the other research disciplines. We have extended the cereals with millets, a variable group of grains that play an important role in the agricultural development of both Eurasia and northern Africa. The taxonomy is largely in line with new insights based on combined morphological and genetic research, as published by the Angiosperm Phylogeny Group. The findings of our ethno-archaeobotanical fieldwork have been extensively documented in the Digital atlas of traditional agricultural practices and food processing (Cappers et al., 2016) and the Digital atlas of traditional food made from cereals and milk (Cappers 2018). We have incorporated part of this information in a condensed format in this version of the handbook, including the typologies of fuel, harvesting implements, ovens, and traditional food. The website of the Digital Plant Atlas project (www.plantatlas.eu) offers the opportunity to examine photographs of plant parts and of processes related to agricultural practices and food processing in more detail, using extensive search tools.

Future Foods

Author: Rajeev Bhat

Publisher: Elsevier

Published: 2021-12-08

Total Pages: 786

ISBN-13: 0323910017

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Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations

Agrindex

Author:

Publisher:

Published: 1994

Total Pages: 858

ISBN-13:

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Traditional Foods

Author: Kristberg Kristbergsson

Publisher: Springer

Published: 2016-03-09

Total Pages: 429

ISBN-13: 1489976485

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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.

Food Processing Technology

Author: P.J. Fellows

Publisher: Elsevier

Published: 2009-06-22

Total Pages: 932

ISBN-13: 1845696344

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The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics

Traditional Plant Foods of Canadian Indigenous Peoples

Author: Harriet Kuhnlein

Publisher: Routledge

Published: 2020-10-28

Total Pages: 745

ISBN-13: 1000092321

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First published in 1991, Traditional Plant Foods of Canadian Indigenous Peoples details the nutritional properties, botanical characteristics and ethnic uses of a wide variety of traditional plant foods used by the Indigenous Peoples of Canada. Comprehensive and detailed, this volume explores both the technical use of plants and their cultural connections. It will be of interest to scholars from a variety of backgrounds, including Indigenous Peoples with their specific cultural worldviews; nutritionists and other health professionals who work with Indigenous Peoples and other rural people; other biologists, ethnologists, and organizations that address understanding of the resources of the natural world; and academic audiences from a variety of disciplines.