Description
The Science and Culture of Latin American Foods: Harnessing Ingredients for Health combines science and technology to demonstrate the importance of rescuing and preserving traditional and ancestral knowledge to exploit the functional benefits of the regions' many roots, plants, seeds, insects, and more. Divided into four sections, Ingredients, Nutraceuticals, Functional Foods, and Cuisine, the book discusses the sustainable development of these ingredients while highlighting origin, production, classification, and medicinal properties. Readers will discover the potential of potent bioactive peptides derived from native foods like cacao, chipilín leaves, and Huauzontle, a pre-Hispanic ingredient thriving and surviving in Mexican cuisine.In addition, they will learn how Asia and Africa influence Latin American cuisine and about the importance these regional culinary dishes have in global gastronomy today.- Summarizes the characteristics and multifunctional properties of indigenous Latin American ingredients from Mexico, Colombia, Uruguay, Brazil, and more- Discusses the potential health benefits derived from the bioactive compounds of these ingredients- Details the practices, expressions, knowledge, and skills to grow, care for, and prepare these ingredients- Highlights cultural influences and the impact of Asia and Africa on Latin American cuisine
Table of Contents
Introduction1. Mexican food: A UNESCO intangible cultural heritage of humanity2. Colombian Gastronomic Heritage3. Bioactive peptides derived from artisanal cocoa bean fermentationIngredients4. Cocoa: Food for gods5. Uses and potential health benefits of purple corn: a Mesoamerican ancient food for the XXI century6. Chipilin, nutritional and functional properties and their use in Chiapas cuisine.7. Huauzontle: multifunctional properties of a pre-Hispanic ingredient that survives in Mexican cuisine8. Yacon: an ancestral root with a modern approach to food science9. Brosimum alicastrum Sw. seed (Ramon tree): an unconventional ingredient to prepare healthy food10. Carob: the forgotten Mediterranean food11. Tannat grape, the Uruguayan emblematic variety: composition and potential effects on health of wine and its byproducts12. Quinoa: The Functional Food RevolutionNutraceutical Foods13. Nutraceutical and innovative foods using common bean (Phaseolus vulgaris L.) and maize (Zea mays L.) as ingredients14. Hibiscus sabdariffa: an ancestral Asian plant-food and their multicultural influence in Mesoamerica15. More than a simple drink: traditions, uses and bioactive properties of yerba mate (Ilex paraguariensis)16. Fruits from Colombia to the World17. Nutritional and functional potential of Non-Traditional Uruguayan fruits in the process of commercial developmentFunctional Foods18. Unconventional foods from southern Mexico: properties and consumption19. Mole: a symphony of smells and flavors from Mexico to the world20. Mexican edible insects: nutraceutical potential and culinary applications21. Edible insects: Processing technologies for their utilization22. Beans: Ancestral food important for human health23. Asian influence in tropical fruits traditionally consumed in Mexican gastronomy24. Unconventional food plants from Brazil25. Brazilian Tucumã fruits (Astrocaryum spp.): The missing link between science and traditional knowledge26. Mexican Artisanal Cheeses: Preserving typicity and genuity through lactic acid bacteria cooperation.Cuisine27. Cuisine of nuns from post-viceroyalty Mexico: Functional or just "Mexicatessen"?28. The relationship between dweller and mangrove: Taxtihil a ceremonial dish29. Valorization of regional cuisine in the Costa Chica: Cultural background, culinary uses and potential health benefits
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