Spice Science and Technology or World of Street Food

Spice Science and Technology, Vol. 89

Author: Hirasa

Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.

E-Streams

This fine monograph presents a treasure trove of fascinating information about spice chemistry, use patterns, and the multiple beneficial properties of spices." —Journal of Food Processing and Preservation "Spice Science and Technology is chock full of interesting tidbits of information about a heretofore-neglected area of food science.... "...recommended for all libraries that maintain cookery collections....It presents a vivid perspective on the importance of understanding the role spices assume in increasing our overall enjoyment and quality of life.

Journal of Food Science and Technology

The book is interesting and useful to food scientists, microbiologists and biochemists. It should be a useful addition to libraries as a reference material.

Food Chemistry

...a useful book.

World Animal Review

...one of the few detailed sources of information on spices.... "...useful as a reference for a broad audience.

Booknews

A comprehensive introduction to the basic knowledge and applications of spices in food science. Subjects covered include: the chemical composition of spices; the factors that change spice function during cooking; physiological reactions elicited by spices and their aromas; antibacterial and antifungal properties; major quality specifications of importing and exporting nations; and an introduction of "patterning theory," in which the relationship of each spice to cooking methods and materials is summarized in efficiency charts. Annotation c. by Book News, Inc., Portland, Or.

Interesting textbook: Squawk or Millionaire Next Door

World of Street Food: Easy, Quick Meals to Cook at Home

Author: Troth Wells

This is the book to take the taste buds traveling. Arepas from Venezuela, tom yam soup from Thailand, delicious mezze from the Middle East-The World of Street Food offers the best in fast food from Africa, Latin America, the Middle East, and Asia. Over a hundred recipes have been chosen for their popularity at street stalls and markets around the world.

A collective effort by the author and fans of street food worldwide, this book combines thorough research with personal stories from the people and places the recipes come from: for instance, how the South African bunny chow was invented through a combination of Asian curry, European bread, and apartheid; or the stories from Penang, Malaysia, said by many to be the street food capital of the world.

Each recipe is accompanied by award-winning food photography and evocative travel pictures. The majority of recipes are vegetarian, and many are vegan or vegan-adaptable. As with all New Internationalist food books, The World of Street Food includes information on nutrition and organic and fair trade ingredients.