Table of Contents

The Himalayas and Food Culture. Fermented Vegetables. Fermented Legumes. Fermented Milks. Fermented Cereals. Ethnic Fish Products. Ethnic Meat Products. Ethnic Starters and Alcoholic Beverages. Antiquity and Ethnic Values. Prospects of the Himalayan Fermented Foods. Bibliography. Index.

About the Author

Dr. Jyoti Prakash Tamang, a leading authority in food microbiology, has been studying the Himalayan fermented foods and beverages concerning microbiology, nutritional aspects, functionalities, and food cultures for the last 22 years. He earned a B.Sc. (honors), M.Sc., and Ph.D. from North Bengal University, followed by post-doctoral research at the National Food Research Institute (Japan) and the Institute of Hygiene and Toxicology (Germany). Dr. Tamang was awarded the Gold Medal by North Bengal University in 1985, the National Bioscience Award of Department of Biotechnology of Ministry of Science and Technology of India in 2005, and became a Fellow of the Biotech Research Society of India in 2006. Dr. Tamang has published more than 75 research papers in peer-reviewed international and national journals, has filed a patent, and is currently guiding several students. He has presented his works in 17 different countries and is a member of several prestigious national and international academic and scientific organizations. He is a chief editor of Journal of Hill Research, and he is a regular reviewer of many reputable national and international scientific journals and books. Dr. Tamang is the president of the Centre for Traditional Food Research at Darjeeling, a team leader of the Food Microbiology Laboratory, and a senior visiting faculty in microbiology at Sikkim Central University.

Reviews

I highly recommend Himalayan Fermented Foods to anyone (i.e. students, scientists and manufacturers) involved in the field of dairy and non-dairy fermented products because of the wealth of information it provides. - A. Y. Tamime in International Journal of Dairy Technology