Traditional foods, sensory excitements and pleasure

Mohammad Shafiur Rahman*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter


Traditional foods are specially distinguished and known for their unique sensory properties, and perception; and play important roles in the recognition of a country or a region. These are prominent and noticeable to a region’s (i.e. certain local area, region, or country individuality) history, culinary heritage, local values and a part of the national legacy. Traditional recipes and steps in preparation are generally well known and preserved over time. This chapter reviews the motivational factors of selecting traditional foods, how its formulation could enhance healthy food consumption, how to measure sensory perceptions of traditional foods, and sensory characteristics of selected traditional foods.

Original languageEnglish
Title of host publicationFood Engineering Series
Number of pages20
Publication statusPublished - 2019

Publication series

NameFood Engineering Series
ISSN (Print)1571-0297


  • Aroma
  • Consumer
  • Consumption
  • Food choice
  • Preferences
  • Quality
  • Sensory evaluation
  • Sensory perception
  • Taste

ASJC Scopus subject areas

  • Food Science
  • Bioengineering
  • Mechanical Engineering
  • Process Chemistry and Technology


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