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Author: Alina-Ioana Gostin
Publisher: Academic Press
ISBN: 0128207868
Category : Technology & Engineering
Languages : en
Pages : 368
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Book Description
Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote global availability of these foods. A volume in a series co-produced with Global Harmonization Initiative, Nutritional and Health Aspects of Food in the Balkans is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators, and students. - Analyzes nutritional and health claims in the Balkan region - Includes traditional foods from the Balkans - Explores both scientific and anecdotal diet-based health claims - Examines if foods meet regulatory requirements and how to remedy noncompliance - Reviews the influence of historical eating habits on today's diets
Author: Alina-Ioana Gostin
Publisher: Academic Press
ISBN: 0128207868
Category : Technology & Engineering
Languages : en
Pages : 368
Get Book Here
Book Description
Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote global availability of these foods. A volume in a series co-produced with Global Harmonization Initiative, Nutritional and Health Aspects of Food in the Balkans is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators, and students. - Analyzes nutritional and health claims in the Balkan region - Includes traditional foods from the Balkans - Explores both scientific and anecdotal diet-based health claims - Examines if foods meet regulatory requirements and how to remedy noncompliance - Reviews the influence of historical eating habits on today's diets
Author: Jamuna Prakash
Publisher: Academic Press
ISBN: 0128200111
Category : Technology & Engineering
Languages : en
Pages : 364
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Book Description
Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international regulations and provides suggestions on how to harmonize regulations and traditional practices to promote safety and global availability of these foods.
Author: Kalman Dubov
Publisher: Kalman Dubov
ISBN:
Category : History
Languages : en
Pages : 204
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Book Description
Although tiny in comparison with other European countries, Albania looms large in terms of its people, culture and history. Blessed by an abundance of natural resources, together with the resourcefulness of its people, it stands strong in the face of much larger countries that have tried to control it and subjugate its people. In the face of overwhelming odds, Albania stood firm, refusing to be subdued to others despite that dominant country remaining on its soil for centuries. Descendants from the ancient Illyrians, a relatively unknown group, together with an obscure language unlike any other in Europe, its people are a mystery and a conundrum in the face of larger and more powerful countries. The Ottoman Empire, for example, dominated Albania and the Balkans for five centuries, but were unable to subjugate these people. Albanian embers for independence were nurtured and kept alive until, in the end, it achieved its national aspirations. Its core identity remained unchanged and strong in the face of such challenge. Perhaps the most remarkable aspect of Albanian is the concept of besa, a term denoting a code of honor. Once given to another, whether an Albanian or a stranger, the Albanian would rather forfeit his life than violate this code and promise. It was due to this concept and code that Jews in Albania, were protected and every manner of succor was extended to them. Albania remains the only country in Nazi-occupied Europe when at the end of that world war there was an increase in its Jewish population rather than the reverse. The Nazis considered the Jewish population in Albania to be about 200 persons. In fact, by war’s end, 2,000 people emerged, relating tales of the extraordinary courage and heroism extended to them by either Muslim or Christian Albanians. To date the State of Israel’s Yad Vashem has recognized 75 Albanians for its prestigious award of Righteous Among the Nations. Ironically, the very same code of honor that protected Jews during World War Two is now used by Albanians to perpetrate criminality across the world. The Albanian Mafia controls a vast international enterprise, overseeing every form of crime. At its basest element, the clannish hallmark of its membership is based on familial connections, with the code of besa given to its leadership and other members. Thereby, all in the clan are considered family for whom the code connects and protects, demanding total unquestioned obedience. Efforts to infiltrate these clans has proven an impossible task because of the interconnected webs of duty and control exerted on all in that organization. Betrayal of the clan is a violation of family and community so that total obedience is a given at all times. Hence, the same nobility of besa is also used negatively, against society and normative social frameworks. In addition, Albania still retains the cultural phenomenon of the ‘third sex’ where women become ‘sworn virgins.’ They are released from their traditional feminine role and become a ‘man,’ doing so by a formal oath given to twelve elders in the community. Afterwards, none may remind this ‘man’ of a previous life as a woman. Though the number of sworn virgins in Albania is small, it is still present and any woman may assume this transformation despite modernity and its claims of equality. The Albanian diet reflects its Mediterranean culture, using olive oil and an array of vegetables that provides an abundance of health to its people. There is much to learn from this ancient society. I hope this book does justice to the many traditions and culture of this unique people.
Author: Dominique Barjolle
Publisher: Springer Science & Business Media
ISBN: 9400759460
Category : Technology & Engineering
Languages : en
Pages : 156
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Book Description
This book explores the main methods, models, and approaches of food consumer science applied to six countries of the Western Balkans, illustrating each of these methods with concrete case studies. Research conducted between 2008 and 2011 in the course of the FOCUS-BALKANS project forms an excellent database for exploring recent changes and trends in food consumption.
Author: Diana Bogueva
Publisher: Springer Nature
ISBN: 9819778700
Category :
Languages : en
Pages : 751
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Book Description
Author: Dora Marinova
Publisher: Springer Nature
ISBN: 9811677077
Category : Business & Economics
Languages : en
Pages : 246
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Book Description
This book Food in a Planetary Emergency is a timely overview of the current food systems and the required transformations to respond to the challenges of climate change, population pressures, biodiversity loss and use of natural resources, such as soils, water and phosphorus. This book takes a planetary health perspective which explores the links between natural systems and human wellbeing implying that there is need for united actions to achieve important environmental and population health co-benefits. This book outlines that the foundation of planetary health is sustainability. It addresses environment and climate change emergency as a global agenda, however, emphasises the urgency of the sustainability perspective which integrates a wide spectrum of issues that require integrated solutions to offer better prospects for humanity. This book drives this argument further through the global Sustainable Development Goals (SDGs) where food is not just SDG2 but transcends all 17 goals. This book tackles the problems of food production and consumption at a global, industry and individual level linking it to topics related to the natural environment, climate change, waste, marketing, new ways of producing food and providing alternative proteins, mitigating non-communicable diseases, flexitarianism and the role of Generation Z in the emerging dietary choices. This book benefits readers with understanding the importance and intricacy of their dietary choices at a point in time when our planet is facing an emergency triggered by long-term dependence on fossil fuels and artificial fertilisers but also by the ways we have provided food. However, this book also delivers the message that safeguarding and sustaining planetary health is possible.
Author: Peter Overbosch
Publisher: Ethics International Press
ISBN: 1804410985
Category : Social Science
Languages : en
Pages : 316
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Book Description
These case stories focus on an important event, mishap, management practice, or ethical question, and present important lessons to the reader. Their objective is to educate, inspire, motivate, challenge, and encourage food professionals to better understand food safety management and to help increase job effectiveness and productivity with ethics and integrity. Each case addresses its subject in terms of relevance and application to food safety and covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. In an engaging format, the book provides an analysis of incidents or near misses. It highlights pitfalls in food safety management and provides key insight into the means of avoiding them. The book captures the real-life experience of food safety professionals around the world in very challenging situations, and invites the reader to reflect on and discuss the situations depicted. It is an essential reference for students and food professionals, including scientists, managers, trainers, food inspectors, public health officials, and more. Each of the 87 short cases includes a paragraph on “Discussion and key learnings”, which will appeal equally to educators, students and working professionals in this field.
Author: Naofumi Shiomi
Publisher: BoD – Books on Demand
ISBN: 1803557923
Category : Health & Fitness
Languages : en
Pages : 282
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Book Description
The market for functional foods is steadily expanding as more people worldwide realize the value of the daily consumption of healthy foods in maintaining good health. Recent studies have revealed new functional compounds in foods. Genetically modified foods will soon be commercially available. This book discusses the characteristics of functional foods and the health benefits of ingredients including ginger, herbs, probiotics, mushrooms, and dairy products. It also provides new ideas for the production of new functional foods and managing health through the daily diet.
Author: Mariya Ivanova
Publisher: Oxbow Books Limited
ISBN: 9781789250800
Category : Cooking
Languages : en
Pages : 0
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Book Description
Ever since the definition of the Neolithic Revolution by Vere Gordon Childe, archaeologists have been aware of the crucial importance of food for the understanding of prehistoric developments. Numerous studies have classified and described cooking ware, hearths and ovens, have studied food residues and more recently also stable isotopes in skeletal material. However, we have not yet succeeded in integrating traditional, functional perspectives on nutrition and semiotic approaches (e.g. dietary practices as an identity marker) with current research in the fields of Food Studies and Material Culture Studies. This volume brings together leading specialists in archaeobotany, economic zooarchaeology, and palaeoanthropology to discuss practices of food production and consumption in their social dimensions from the Mesolithic to the Early Iron Age in the Balkans, a region with intermediary position between and the Aegean Sea on one side and Central Europe and the Eurasian steppe regions on the other. The prehistoric inhabitants of the Balkans were repeatedly confronted with foreign knowledge and practices of food production and consumption which they integrated and thereby transformed into their life. In a series of transdisciplinary studies, the contributors shed new light on the various social dimensions of food in a synchronous as well as diachronic perspective. Contributors present a series of case studies focused on themes of social interaction, communal food preparation and consumption, the role of feasting, and the importance and management of salt production.
Author: Alex Drace-Francis
Publisher: Central European University Press
ISBN: 9633865840
Category : History
Languages : en
Pages : 227
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Book Description
Mămăligă, maize porridge or polenta, is a universally consumed dish in Romania and a prominent national symbol. But its unusual history has rarely been told. Alex Drace-Francis surveys the arrival and spread of maize cultivation in Romanian lands from Ottoman times to the eve of the First World War, and also the image of mămăligă in art and popular culture. Drawing on a rich array of sources and with many new findings, Drace-Francis shows how the making of mămăligă has been shaped by global economic forces and overlapping imperial systems of war and trade. The story of maize and mămăligă provides an accessible way to revisit many key questions of Romanian and broader regional history. More generally, the book links the history of production, consumption, and representation. Analyses of recipes, literary and popular depictions, and key vocabulary complete the work.
