Professor Dr. Jyoti Prakash Tamang is one of the authorities of global fermented foods and beverages for last 28 years. He did Ph.D. in Microbiology from North Bengal University, India in 1992, Post-doc research works from National Food Research Institute, Tsukuba, Japan in 1995, and Institute of Hygiene and Toxicology, Germany in 2002. He was awarded the prestigious National Bioscience Award of Department of Biotechnology by Government of India in 2005, and Gourmand Best Cookbook Award of Paris in 2010. He is a Fellow of National Academy of Agricultural Sciences (2012), Fellow of Indian Academy of Microbiological Sciences (2010), and Fellow of Biotech Research Society of India (2006). He has published more than 135 research papers, and authored several books including (1) Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values (2010), (2) Fermented Foods and Beverages of the World (2011) and (3) Health Benefits of Fermented Foods and Beverages (2015) all published by CRC Press, Taylor & Francis Group, USA. He has one patent, and has produced several Ph.D. students. He is a member of several prestigious national and international academics including International Yeast Commission, Asian Federation of Lactic Acid Bacteria, etc. Prof. Tamang is a senior Professor in Department of Microbiology and also Dean of School of Life Sciences of Sikkim University, a national university at Gangtok, India. /i
This volume begins with an introduction to the Himalayas and the Himalayan food culture. Using a consistent format throughout the book, Dr. Tamang discusses fermented vegetables, legumes, milk, cereals, fish and meat products, and alcoholic beverages. Each chapter explores indigenous knowledge of preparation, culinary practices, and microorganisms for each product. Additional information on microbiology and nutritive value supplements each section, and discussions on ethnic food history and values as well as future prospects for these foods complete the coverage.
Dr. Tamang demonstrates that fermentation remains an effective, inexpensive method for extending the shelf life of foods and increasing their nutritional content through probiotic function, and therefore remains a valuable practice for developing countries and rural communities with limited facilities.