TY - CHAP
T1 - GCC traditional foods
T2 - Preparation and processing
AU - Al-Habsi, Nasser
AU - Al-Khusaibi, Mohammed
AU - Rahman, Mohammad Shafiur
N1 - Publisher Copyright:
© Springer Nature Switzerland AG 2019.
PY - 2019
Y1 - 2019
N2 - Traditional food and beverage derived from land and sea, and it reflect an important trait of any nation’s cultural heritage. These foods are considered as essential daily or occasional dishes by the local populace for long time. The method and recipes of preparation have been inherited from generation to generation. Furthermore, traditional foods characterize a crucial component of people’s diet, health, and socioeconomic status (Trichopoulou, Soukara, & Vasilopoulou, 2007).
AB - Traditional food and beverage derived from land and sea, and it reflect an important trait of any nation’s cultural heritage. These foods are considered as essential daily or occasional dishes by the local populace for long time. The method and recipes of preparation have been inherited from generation to generation. Furthermore, traditional foods characterize a crucial component of people’s diet, health, and socioeconomic status (Trichopoulou, Soukara, & Vasilopoulou, 2007).
UR - http://www.scopus.com/inward/record.url?scp=85074616367&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85074616367&partnerID=8YFLogxK
U2 - 10.1007/978-3-030-24620-4_3
DO - 10.1007/978-3-030-24620-4_3
M3 - Chapter
AN - SCOPUS:85074616367
T3 - Food Engineering Series
SP - 37
EP - 49
BT - Food Engineering Series
PB - Springer
ER -