ABSTRACT

The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive

chapter 1|24 pages

Chapter The Himalayas and food culture

chapter 2|40 pages

Chapter Fermented vegetables

chapter 3|30 pages

Chapter Fermented legumes

chapter 4|22 pages

Chapter Fermented milks

chapter 5|22 pages

Chapter Fermented cereals

chapter 6|22 pages

Chapter Ethnic fish products

chapter 7|26 pages

Chapter Ethnic meat products

chapter 9|18 pages

Chapter Antiquity and ethnic values