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Fermented Foods of Latin America : From Traditional Knowledge to Innovative Applications (Hardcover)
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This book is a collection of works in Latin American fermented food products from Mexico to the Terra del Fuego in Chile. Special attention is given to fermented food products developed in the region, including a specific description of products from the Pre-Colombian period. Several fermented food products from this era are unknown to the new generations, but there are still some local communities that produce these products based on the traditional Pre-Colombian way of preparation. This book systematizes this information to make it available to future generations and outlines how these products can serve as a basis for the development of new functional fermented food products.