Traditional European Breads An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage by Marco Garcia-Vaquero 9783031233524 3031233522

Traditional European Breads An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage Marco Garcia-Vaquero (Editor) – Ebook Instant Download/Delivery ISBN(s): 9783031233517, 3031233514, 9783031233524, 3031233522

Product details:

• ISBN 10: 3031233522
• ISBN 13: 9783031233524
• Author: Marco Garcia-Vaquero

This 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.

Table contents:

1. The Fundamentals of Bread Making: The Science of Bread
2. Traditional Breads from the Baltic Countries (Estonia, Latvia, Lithuania)
3. Traditional Breads in Bulgaria
4. Traditional Croatian Breads, the “Peka”
5. Traditional Breads from Cyprus. The “Arkatena”
6. Traditional Breads from Germany
7. Eftazymo: A Traditional Greek Bread Leavened with Fermented Chickpeas
8. Hungarian History of Cereal Cultivation, Processing and Sourdough Making
9. Traditional Italian Bread
10. Traditional Latvian Sourdough Rye Bread
11. Malta’s Sourdough Breads
12. Traditional Polish Breads
13. Broa – A Portuguese Traditional Sourdough Bread, Made of Maize and Rye Flours
14. PASCA – Traditional Festive Romanian Easter Bread
15. “CIPOVKA” – Traditional Bread from North Serbia
16. Traditional Breads from Spain
17. Traditional Turkish Bread, the “Tandır Ekmeği”
18. Traditional Ukrainian Bread Making

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