Some Tropical South Pacific Island Foods
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Some Tropical South Pacific Island Foods
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Author : Mary Murai
language : en
Publisher:
Release Date : 1970
Some Tropical South Pacific Island Foods written by Mary Murai and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Cooking categories.
Some Tropical South Pacific Island Foods
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Author : Mary Murai
language : en
Publisher: University of Hawaii Press
Release Date : 2021-05-25
Some Tropical South Pacific Island Foods written by Mary Murai and has been published by University of Hawaii Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-25 with Cooking categories.
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Traditional Trees Of Pacific Islands
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Author : Craig R. Elevitch
language : en
Publisher: PAR
Release Date : 2006
Traditional Trees Of Pacific Islands written by Craig R. Elevitch and has been published by PAR this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Gardening categories.
"This book is for the person who lives in the tropics or subtropics and is interested in native plants, who wants to know about plants that are useful, who loves to watch plants grow, and who is willing to work with them. Such a person might ask questions like, Where will they grow? How do I grow them? Are they good to eat? How are they used? What are their names? These questions and more are answered here."--Préface
Food Culture In The Pacific Islands
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Author : Roger Haden
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2009-08-10
Food Culture In The Pacific Islands written by Roger Haden and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-08-10 with Social Science categories.
The food culture of the Pacific Islands has been determined by isolation from the rest of the world. Original immigrants from Asia brought their foods, animals, and culinary skills with them, then for several thousand years, they were largely uninfluenced by outsiders. The tropical climate of much of the region, unique island geology and environmental factors also played a role in the evolution of islander cuisine, which is based on unique ingredients. The staples of breadfruit, yams, taro, coconut, sweet potato, and cassava are incorporated into a cuisine that uses cooking and preservation techniques unique to Polynesia, Micronesia, and Melanesia. Today, food culture in the Pacific is largely one of extremes. Although traditional foods and cookery survive and are highly valued, Westernization has meant that the overall diet of islanders has been negatively transformed and that islands are net importers of unhealthful foods. Ironically, the tourism industry has re-engaged islander people in food production and boosted their sense of identity. Students, food mavens, and travellers will find this to be a stellar introduction to the current culture of the Pacific Islands, with discussion of Hawaii, Australia, and New Zealand included. Chapter 1, Historical Overview, offers a fascinating chronicle of the evolution of a food culture of extremes, of isolation, climate, environment, and Western influences. Chapter 2, Major Foods and Ingredients, introduces a host of traditional tropical manna as well as imported products. The Cooking chapter discusses the truly unique cooking styles of the islands, such as steam-baking in the ground in an umu (oven). Chapter 4, Typical Meals, largely explores the emphasis on the ubiquitous processed foods. A Regional Specialties chapter reveals both pan-regional dishes and the noted local dishes. Chapter 6's Eating Out discussion shows the new acceptance of the individualist, recreational ritual of eating away from the community. The typical life-cycle food rituals are covered in the Special Occasions chapter. A final chapter on Diet and Health highlights the increase in Western diseases arising from diet and lifestyle changes and discusses timely food security issues as well. Recipes are interspersed throughout, and a timeline, glossary, selected bibliography, and photos round out the coverage.
Some Tropical South Pacific Island Foods
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Author : Mary Murai
language : en
Publisher:
Release Date : 1958
Some Tropical South Pacific Island Foods written by Mary Murai and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1958 with Cooking categories.
Food And Nutrition In Fiji Food Production Composition And Intake
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Author : A. A. J. Jansen
language : en
Publisher: [email protected]
Release Date : 1990
Food And Nutrition In Fiji Food Production Composition And Intake written by A. A. J. Jansen and has been published by [email protected] this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Food categories.
This two volume set is devoted to a historical review of Fiji's food resources, past and present, and the approach to nutrition-related diseases and their prevention.
Traditional Staple Foods And Some Feed Stuffs Of The Pacific Islands
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Author : Eroarome Martin Aregheore
language : en
Publisher:
Release Date : 2004
Traditional Staple Foods And Some Feed Stuffs Of The Pacific Islands written by Eroarome Martin Aregheore and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Diet categories.
Tropical Food Chemistry And Nutrition V1
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Author : George Inglett
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Tropical Food Chemistry And Nutrition V1 written by George Inglett and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Tropical Foods: Chemistry and Nutrition, Volume 1 covers the proceedings of an international conference on Tropical Foods: Chemistry and Nutrition, held in Honolulu, Hawaii on March 28-30, 1979. It is organized into 18 chapters that focus on the progress in the chemistry and nutrition of tropical foods. After briefly discussing a variety of foods harvested in the Pacific region, this book examines food's sensory characteristics for food quality determination, such as color and appearance, aroma, taste, and texture. The subsequent chapters focus on papaya fruit; the composition of seed; and the chemical and biochemical changes during processing and storage. The book also explains the occurrence, biosynthesis, and pharmacological properties of macrocyclic piperidine and piperideine alkaloids. A chapter describes the chemical and physical changes in harvested fruits at various maturities and their relation to fruit quality, with emphasis on prickly pear. This is followed by discussions on varieties of citrus, avocados, and mangoes of the southern United States and flavor characteristics of muscadine grape and guava. Methods such as solar drying technology, juice extraction processes, and industrial methods of oxygen removal from grapefruit concentrate are also discussed. This book also covers the regulation of terpenoid contents of citrus fruits. Considerable chapters present the production of sugar; cereals from various sources; and non-wheat flours and starches as bread supplements. The concluding chapters examine the nutritional value and toxic properties of yam and the acridity and raphides content of aroid root crops. A discussion on the high effectivity of water-insoluble endosperm pentosan of rye and wheat for bread production is included. This book is an invaluable resource for food scientists, technologists, and manufacturers; students; and those interested in the field.
The Leaves We Eat
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Author : John M. Bailey
language : en
Publisher:
Release Date : 1992
The Leaves We Eat written by John M. Bailey and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Edible greens categories.
Provides new information about Pacific green leafy vegetables. Discusses new nutrient data, along with some relevant health issues which are of growing importance in the Pacific. In addition to providing general information about leaves, discusses the composition and handling of leaves; the various uses of leaves (as a food source, for color and flavor, in food preparation and storage, in food processing, in medicine, etc.); the composition of some leaves eaten in the Pacific Islands; and the future of leaves.
The Cambridge World History Of Food
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Author : Kenneth F. Kiple
language : en
Publisher: Cambridge University Press
Release Date : 2000
The Cambridge World History Of Food written by Kenneth F. Kiple and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Food categories.
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.