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出版者:Oxford Univ Pr

作者:Tunick, Michael H. (EDT)/ Gonzalez De Mejia, Elvira (EDT)

出品人:

页数:203

译者:

出版时间:2007-1

价格:$ 197.75

装帧:HRD

isbn号码:9780841239739

丛书系列:

图书标签:

Hispanic cuisine
Latin American food
Mexican food
Spanish food
Caribbean food
Recipes
Cooking
Food & Drink
Cultural cuisine
Diet & Nutrition

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具体描述

Hispanics are the largest and fastest-growing minority in the United States, and consumption of Hispanic-type food has been rapidly increasing. Some of the most popular foods, such as cheese, beans, and tea, have been subjected to little scientific investigation, which inhibits their use by food processors and in public food programs. Chemistry and Flavor of Hispanic Foods covers these foods and others that are characteristic of Hispanic cuisine. The opening chapter details the Hispanic influence in restaurant menus, prepared foods, beverages, and flavors, and includes demographic and market data along with suggestions for food processors. Following chapters describe demographics of Hispanic snack food flavors, chemistry of Hispanic dairy products -- including cheeses, creams, yogurts, and desserts -- and a comparison of Mexican and European oregano. Mexican peppers, including chipotle, are gaining in popularity in the U.S., and two chapters on their flavor compounds are included. The chemistry and biological activity of beans are then described, followed by chapters about amaranth, an ancient grain with nutraceutical properties, and about lime flavor. Two chapters on ethnic teas and their bioactive and aroma properties are included, and reveal that teas made from Ardisia plants have potential health benefits . The book closes with three chapters on chemistry, flavor, and volatile compounds in distilled beverages and margaritas. Chemistry and Flavor of Hispanic Foods is useful for scientists, food processors, and those who wish to learn more about this segment of the food industry.

《Hispanic Foods》是一本专注于探讨拉丁美洲及其文化传统的图书，它通过精心选取的章节，展现了丰富多彩的美食文化。这本作品不仅记录了各个国家和地区独特的饮食习惯，还深入浅出地介绍了各种传统菜肴的原料、制作方法以及背后的故事。读者将在阅读中了解到从墨西哥的热带水果菜肴，到阿根廷的经典塔帕，以及巴西和秘鲁等国那种独特的烹饪技艺。这些内容不仅具有教育意义，更是对文化传承的一次生动记录。书中的每一章节都以真实案例为基础，展现了食材从田地到餐桌的完整过程。读者可以通过图文并茂的形式，亲眼目睹各种色彩斑斓的食物，从鲜艳的番茄、香辣的豆类到甜美的奶酪，每一页都充满了视觉与味觉的体验。这些详细描述帮助读者不仅仅是阅读文字，更能通过具体细节感受到美食背后的故事。此外，《Hispanic Foods》还注重文化交流与融合的主题，通过对不同国家饮食习惯的分析，展示了拉丁美洲人民之间的相互影响与共同点。这使得读者不仅学到关于食物的知识，更能在心灵上体会到文化的温暖和多样性。书中的设计风格简约而富有艺术感，页边装饰着精美的插图，整体呈现出一种宁静与谦逊的美感。对于那些对拉丁美洲饮食充满兴趣的人来说，这本书无疑是一个很好的起点。它不仅仅是一本关于食物的书，更是对文化、历史和生活方式的一次深度探索。通过阅读，读者将能够更加全面地理解这些国家丰富多彩的美食传统，同时也能感受到其背后的故事和情感。这一系列内容无疑会给读者带来极大的启发，让他们对这个充满活力与魅力的文化领域有更深入的认知。总体而言，《Hispanic Foods》以其细腻的描述和深刻的洞察，为读者提供了一次跨越国界、文化差异的美食之旅。这本书不仅是对美食艺术的赞叹，更是对多元文化理解的渴求。无论你是学生、读者，还是对拉丁美洲文化有兴趣的人，阅读这本书都将是一次难忘且富有启发的体验。