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Full Description
Ethnoscience: Insights into Nutrition and Cultural Foundations is the first book in the series "Culinary Synergies: Exploring Nutrition and Science in Gastronomy", a five-book exploration into food education, innovation, and preservation. The series encompasses everything from flavor chemistry and sensory science to the role of micro- and macronutrients in traditional and culturally specific diets. It integrates scientific understanding with the latest research in nutrition and considers the environmental implications of specific food choices and the role of food and culture within gastronomy.
Divided into four sections, Ethnoscience begins with an introduction to the discovery of food through nutrition and cultural identity, discussing modern technological advances such as machine learning, digital tools, and sustainability. It then moves into the culinary traditions of Southeast Asia, where food diversity and ingredient preparation's influence on nutritional value are discussed. Section two highlights Southern Europe, focusing on foraging and the health benefits of fermented foods and more. Finally, section three introduces sustainable and indigenous farming practices in North Africa, along with healing herbs, their medicinal properties, and much more. Each section includes case studies highlighting nutrition, innovation, and health.
Contents
I. Introduction
1. Modern Technology Application in Ethnoscience: Machine Learning, Digital Tools, and Sustainability
2. Global Trends in Traditional Diets: Adapting to Modern Health Concerns
II. Discovering Food through Nutrition, and Cultural Identity
3. Role in Preserving and Promoting Global Food Diversity Through Culture and Identity
4. Nutritional Foundations of Ethnoscience
5. Cultural Influences of Ethnoscience
6. Food Preparation and Preservation Techniques Promoting Enhanced Nutritional Values
7. Advancing the Foundations of Ethnoscience through Science and Technology
III. Culinary Traditions and Nutritional Aspects of Foods in Southeast Asia
8. Traditional Southeast Asian Diets: Cultural Perspectives and Historical Context
9. Rice: Staple Crop, Cultural Symbol, and Nutritional Powerhouse
10. Fermentation Techniques: Science and Tradition in Southeast Asian Cuisine
11. Healing Foods: Traditional Remedies and Culinary Medicine
12. Tea: Rituals, Health benefits and Scientific insight
13. Seafood and Seaweed: Nutrition and Sustainability in Southeast Asian Diets
14. Culinary Diversity in Southeast Asia: Flavors, Ingredients, and Traditions
15. Case study in Tboli indigenous food system: ingredients, preparations, and nutritional components
IV. Culinary Traditions and Nutritional Aspects of Foods in Southern Europe
16. Gastronomic Traditions of Southern Europe: Historical Evolution and Cultural Significance
17. The Mediterranean Diet: Nutritional Insights and Sustainability
18. Iconic Staples: Cheese, Wine, and Bread in Southern European Cuisine
19. Fermented Foods of Southern Europe: Health Benefits and Cultural Practices
20. Culinary Tourism in Southern Europe: Economic Impacts and Cultural Preservation
21. Seasonal Foraging and Wild Edibles: Nutritional and Gastronomic Practices in Southern Europe
22. Culinary Pharmacognosy: Medicinal Plants in Traditional Diets
23. Case Studies in Southern European Gastronomy: Tradition, Innovation, and Health
24. Culinary Traditions of North Africa: Historical Roots and Cultural Influences
25. Couscous: Nutritional Value and Techniques
V. Culinary Traditions and Nutritional Aspects of Foods in North Africa
26. Berber Gastronomy - Indigenous Food Practices
27. Healing Herbs and Medicinal Foods: Remedies and Research
28. Food, religion and hospitality of North Africa: Rituals, Taboos, Social functions and Nutritional impacts
29. Dates and Olive Oil: Nutritional Powerhouses
30. Sustainable Farming Practices in North Africa: Insights and Innovations
31. Case Studies in North African Gastronomy: Tradition, Innovation, and Health
