株式会社極東書店トップ ＞ 商品一覧 ＞ Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage. 2023 ed.
商品詳細
Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage. 2023 ed.
・ISBN 978-3-031-23354-8 paper EUR 154.99
￥41,428.- (税込) ※（※）価格はご注文時の参考価格となります。
納品価格につきましては書籍の入荷時点で確定となります。
版元の原価改定、外国為替の変動等により異なる場合がございますので、予めご了承下さい。
| 著者・編者 | Garcia-Vaquero, Marco / Pastor, Kristian / Orhun, Gul Ebru / McElhatton, Anna / Rocha, Joao Miguel F. (eds.), |
|---|---|
| 出版社 | (Springer International Publishing AG, SZ) |
| 出版年月 | 2024 |
| ページ数 | 422 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A03-52241＞ |
解説
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.