Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage

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dc.contributor.authorGarcia-Vaquero, Marco
dc.contributor.authorPastor, Kristian
dc.contributor.authorOrhun, Gul Ebru
dc.contributor.authorMcElhatton, Anna
dc.contributor.authorRocha, João Miguel F.
dc.date.accessioned2025-01-27T18:53:10Z
dc.date.available2025-01-27T18:53:10Z
dc.date.issued2023
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative. Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authored by bread making experts from the breadth of Europe, the process of bread fermentation in each country and region is covered in detail. The traditions surrounding bread making are simply the empirical know-how passed between generations, and this book's main purpose is to perpetuate these traditions and know-how. • Provides a description of the culture of European peoples with respect to the technology of bread making and sourdough biotechnology; • Explains the process of bread fermentation using simple language combined with scientific rigor; • High quality pictures and illustrations enrich the scientific and cultural elements mentioned in each chapter. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023.
dc.identifier.doi10.1007/978-3-031-23352-4
dc.identifier.endpage422
dc.identifier.isbn978-303123352-4
dc.identifier.isbn978-303123351-7
dc.identifier.scopus2-s2.0-85169395395
dc.identifier.scopusqualityN/A
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1007/978-3-031-23352-4
dc.identifier.urihttps://hdl.handle.net/20.500.12428/12616
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer International Publishing
dc.relation.ispartofTraditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage
dc.relation.publicationcategoryKitap - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250125
dc.subjectBread making; European bread; Fermentation; Heritage; Traditional breads
dc.titleTraditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage
dc.typeBook

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