Ethnic Fermented Foods and Alcoholic Beverages of Asia

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.

“This book surveys fermented foods and beverages across Asia, and will be valuable for anyone interested in fermentation practices in this region of the world. … for a library with collections related to fermentation, food, food science, food culture, or Asian culture, this book is a unique resource.” (Sandor Ellix Katz, Economic Botany, Vol. 71 (3), 2017)

• 1. History of Fermented Foods in Northeast Asia.- 2. Ethnic Fermented Foods and Beverages of India.- 3. Ethnic Fermented Foods and Beverage of Bangladesh.- 4. Ethnic Fermented Foods of Nepal.- 5. Ethnic Fermented Foods of Pakistan.- 6. Ethnic Fermented Foods and Beverages of Sri Lanka.- 7. Ethnic Fermented Foods and Beverage of Thailand.- 8. Ethnic Fermented Foods And Beverages of Mongolia.- 9. Ethnic Fermented Foods and Alcoholic Beverages of Japan.- 10. Ethnic Fermented Foods and Beverages of Cambodia.- 11. Ethnic Fermented Foods and Beverages of Korea.- 12. Ethnic Fermented Foods and Beverage of Iran.- 13. Ethnic Fermented Foods of the Philippines with Reference to Lactic Acid Bacteria and Yeasts.- 14. Ethnic Fermented Foods and Beverages of Indonesia.- 15. Ethnic Fermented Foods and Beverages of Vietnam.