Traditional European Breads An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage /
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 b...
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cham :
Springer International Publishing : Imprint: Springer,
2023.
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| Edition: | 1st ed. 2023. |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-3-031-23352-4 |
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| 001 | 978-3-031-23352-4 | ||
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| 005 | 20260810153420.0 | ||
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| 020 | |a 9783031233524 |9 978-3-031-23352-4 | ||
| 024 | 7 | |a 10.1007/978-3-031-23352-4 |2 doi | |
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| 245 | 1 | 0 | |a Traditional European Breads |h [electronic resource] : |b An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage / |c edited by Marco Garcia-Vaquero, Kristian Pastor, Gul Ebru Orhun, Anna McElhatton, João Miguel F. Rocha. |
| 250 | |a 1st ed. 2023. | ||
| 264 | 1 | |a Cham : |b Springer International Publishing : |b Imprint: Springer, |c 2023. | |
| 300 | |a 1 online resource (VIII, 422 p. 114 illus.). |b 93 illus. in color. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 341 | 0 | |b Table of contents navigation |2 onix | |
| 341 | 0 | |b Single logical reading order |2 onix | |
| 341 | 0 | |b Short alternative textual descriptions |2 onix | |
| 341 | 0 | |b Use of color is not sole means of conveying information |2 onix | |
| 341 | 0 | |b Use of high contrast between text and background color |2 onix | |
| 341 | 0 | |b Next / Previous structural navigation |2 onix | |
| 341 | 0 | |b All non-decorative content supports reading without sight |2 onix | |
| 347 | |a text file |b PDF |2 rda | ||
| 505 | 0 | |a Chapter 1. The fundamentals of bread making: the science of fermentation -- Chapter 2. Traditional breads from the Baltic countries (Estonia, Latvia, Lithuania) -- Chapter 3. Traditional breads in Bulgaria -- Chapter 4. Traditional Croatian breads, the “Peka” -- Chapter 5. Traditional breads from Cyprus, the “Arkatena” -- Chapter 6. Traditional breads from France -- Chapter 7. Traditional breads from Germany -- Chapter 8. Traditional Greek fermented bread, the “Eftazymo” -- Chapter 9. Traditional Hungarian sourdough -- Chapter 10. Traditional Irish breads, the “dulse bread” and the “Barnbrack bread or Bairín Breac” -- Chapter 11. Traditional Italian breads -- Chapter 12. Traditional Latvian sourdough rye bread -- Chapter 13. Traditional breads from Malta, the “Il-Hobza Maltija” -- Chapter 14. Traditional Norwegian breads -- Chapter 15. Traditional Polish Breads -- Chapter 16. Traditional Portuguese breads, the “Broa” and the “Pão de Gimonde” -- Chapter 17. Traditional Festive Romanian EasterBread, the “Pasca” -- Chapter 18. Traditional Serbian bread, the “CIPOVKA” -- Chapter 19. Traditional breads from Spain -- Chapter 20. Traditional Turkish breads, the “Tandir Ekmeği’” -- Chapter 21. Traditional Ukranian bread making. | |
| 520 | |a 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. | ||
| 532 | 8 | |a Accessibility summary: This PDF does not fully comply with PDF/UA standards, but does feature limited screen reader support, described non-text content (images, graphs), bookmarks for easy navigation and searchable, selectable text. Users of assistive technologies may experience difficulty navigating or interpreting content in this document. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 588 | |a Print version record. | ||
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Cultural property. | |
| 650 | 1 | 4 | |a Food Microbiology. |
| 650 | 2 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Food Studies. |
| 650 | 2 | 4 | |a Cultural Heritage. |
| 700 | 1 | |a Garcia-Vaquero, Marco. |e editor. |0 (orcid)0000-0002-9939-063X |1 https://orcid.org/0000-0002-9939-063X |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Pastor, Kristian. |e editor. |0 (orcid)0000-0003-0890-8171 |1 https://orcid.org/0000-0003-0890-8171 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Orhun, Gul Ebru. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a McElhatton, Anna. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Rocha, João Miguel F. |e editor. |0 (orcid)0000-0002-0936-2003 |1 https://orcid.org/0000-0002-0936-2003 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783031233517 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031233531 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031233548 |
| 856 | 4 | 0 | |u https://doi.org/10.1007/978-3-031-23352-4 |
| 912 | |a ZDB-2-SBL | ||
| 912 | |a ZDB-2-SXB | ||
| 950 | |a Biomedical and Life Sciences (SpringerNature-11642) | ||
| 950 | |a Biomedical and Life Sciences (R0) (SpringerNature-43708) | ||