Description
Ethnoscience: Insights into Nutrition and Cultural Foundations, the first book in the series Culinary Synergies: Exploring Nutrition and Science in Gastronomy, a five-book exploration into food education, innovation, and preservation, encompasses everything from flavor chemistry and sensory science to the role of micro- and macronutrients in traditional and culturally specific diets. The book 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.- Provides a comprehensive exploration of the intersection between culinary tradition, scientific understanding, and nutritional considerations within gastronomy- Explores traditional food practices, ingredients, and techniques from Southeast Asia, Southern Europe, and North Africa- Promotes the latest research and case studies on the nutritional and environmental implications of specific food choices surrounding culture and diet- Equips professionals with the knowledge needed to provide culturally relevant services in healthcare, nutrition, and food industries
Table of Contents
I. Introduction1. Modern Technology Application in Ethnoscience: Machine Learning, Digital Tools, and Sustainability2. Global Trends in Traditional Diets: Adapting to Modern Health ConcernsII. Discovering Food through Nutrition, and Cultural Identity3. Role in Preserving and Promoting Global Food Diversity Through Culture and Identity4. Nutritional Foundations of Ethnoscience5. Cultural Influences of Ethnoscience6. Food Preparation and Preservation Techniques Promoting Enhanced Nutritional Values7. Advancing the Foundations of Ethnoscience through Science and TechnologyIII. Culinary Traditions and Nutritional Aspects of Foods in Southeast Asia8. Traditional Southeast Asian Diets: Cultural Perspectives and Historical Context9. Rice: Staple Crop, Cultural Symbol, and Nutritional Powerhouse10. Fermentation Techniques: Science and Tradition in Southeast Asian Cuisine11. Healing Foods: Traditional Remedies and Culinary Medicine12. Tea: Rituals, Health benefits and Scientific insight13. Seafood and Seaweed: Nutrition and Sustainability in Southeast Asian Diets14. Culinary Diversity in Southeast Asia: Flavors, Ingredients, and Traditions15. Case study in Tboli indigenous food system: ingredients, preparations, and nutritional componentsIV. Culinary Traditions and Nutritional Aspects of Foods in Southern Europe16. Gastronomic Traditions of Southern Europe: Historical Evolution and Cultural Significance17. The Mediterranean Diet: Nutritional Insights and Sustainability18. Iconic Staples: Cheese, Wine, and Bread in Southern European Cuisine19. Fermented Foods of Southern Europe: Health Benefits and Cultural Practices20. Culinary Tourism in Southern Europe: Economic Impacts and Cultural Preservation21. Seasonal Foraging and Wild Edibles: Nutritional and Gastronomic Practices in Southern Europe22. Culinary Pharmacognosy: Medicinal Plants in Traditional Diets23. Case Studies in Southern European Gastronomy: Tradition, Innovation, and Health24. Culinary Traditions of North Africa: Historical Roots and Cultural Influences25. Couscous: Nutritional Value and TechniquesV. Culinary Traditions and Nutritional Aspects of Foods in North Africa26. Berber Gastronomy – Indigenous Food Practices27. Healing Herbs and Medicinal Foods: Remedies and Research28. Food, religion and hospitality of North Africa: Rituals, Taboos, Social functions and Nutritional impacts29. Dates and Olive Oil: Nutritional Powerhouses30. Sustainable Farming Practices in North Africa: Insights and Innovations31. Case Studies in North African Gastronomy: Tradition, Innovation, and Health
