By Jyoti Prakash Tamang
The superb Himalayan Mountains, the top on this planet and residential to the famed Mount Everest and K2, also are imbued with a wealthy variety of ethnic fermented meals. Dr. Jyoti Prakash Tamang, one of many prime experts on nutrition microbiology, has studied Himalayan fermented meals and drinks for the final twenty-two years. His complete quantity, Himalayan Fermented meals: Microbiology, nutrients, and Ethnic Values catalogs the good number of universal in addition to lesser-known fermented meals and drinks within the Himalayan region.
This quantity starts with an creation to the Himalayas and the Himalayan nutrients tradition. utilizing a constant layout during the e-book, Dr. Tamang discusses fermented greens, legumes, milk, cereals, fish and meat items, and alcoholic drinks. every one bankruptcy explores indigenous wisdom of guidance, culinary practices, and microorganisms for every product. additional info on microbiology and nutritive price supplementations every one part, and discussions on ethnic nutrition heritage and values in addition to destiny customers for those meals whole the coverage.
Dr. Tamang demonstrates that fermentation continues to be a good, reasonably cheap technique for extending the shelf lifetime of meals and lengthening their dietary content material via probiotic functionality, and for that reason continues to be a helpful perform for constructing nations and rural groups with restricted facilities.