Ethnoscience

Name: Ethnoscience
Price: 200 USD
Availability: InStock
ISBN: 9780443455131

Insights into Nutrition and Cultural Foundations

by Tanmay Sarkar, Charles Brennan, Walid Elfalleh, Slim Smaoui, Jalloul Bouajila

1st Edition

Publisher: Academic Press

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Book Details

Print ISBN	9780443455131
eText ISBN	9780443455148
Publisher	Academic Press
Publishing Year	2026
Edition	1st Edition
Language	English

Ethnoscience: Insights into Nutrition and Cultural Foundations, 1st Edition, provides a structured examination of cultural food traditions and their nutritional mechanisms. Written for researchers in food science, functional foods, nutraceuticals, and sustainability, alongside cultural anthropologists and sociologists, this publication explains how traditional eating habits shape community identity and human health.

The text synthesizes broader themes across flavor chemistry, sensory science, and nutrient analysis within traditional diets. It investigates how micro- and macronutrients function in regional dietary traditions across Southeast Asia, Southern Europe, and North Africa, highlighting key culinary markers such as rice cultivation, tea rituals, seasonal foraging, wild edibles, and couscous.

As the inaugural volume in a five-book series dedicated to food education and preservation, this publication incorporates section-based case studies linking regional diets to health outcomes. These empirical evaluations assist professionals across healthcare, nutrition, and food product development who seek to design culturally aligned services and research projects.

Chapter 1: Modern Technology Application in Ethnoscience: Machine Learning, Digital Tools, and Sustainability
Chapter 2: Global Trends in Traditional Diets: Adapting to Modern Health Concerns
Chapter 3: Role in Preserving and Promoting Global Food Diversity Through Culture and Identity
Chapter 4: Nutritional Foundations of Ethnoscience
Chapter 5: Cultural Influences of Ethnoscience
Chapter 6: Food Preparation and Preservation Techniques Promoting Enhanced Nutritional Values
Chapter 7: Advancing the Foundations of Ethnoscience through Science and Technology
Chapter 8: Traditional Southeast Asian Diets: Cultural Perspectives and Historical Context
Chapter 9: Rice: Staple Crop, Cultural Symbol, and Nutritional Powerhouse
Chapter 10: Fermentation Techniques: Science and Tradition in Southeast Asian Cuisine
Chapter 11: Healing Foods: Traditional Remedies and Culinary Medicine
Chapter 12: Tea: Rituals, Health benefits and Scientific insight
Chapter 13: Seafood and Seaweed: Nutrition and Sustainability in Southeast Asian Diets
Chapter 14: Culinary Diversity in Southeast Asia: Flavors, Ingredients, and Traditions
Chapter 15: Case study in Tboli indigenous food system: ingredients, preparations, and nutritional components
Chapter 16: Gastronomic Traditions of Southern Europe: Historical Evolution and Cultural Significance
Chapter 17: The Mediterranean Diet: Nutritional Insights and Sustainability
Chapter 18: Iconic Staples: Cheese, Wine, and Bread in Southern European Cuisine
Chapter 19: Fermented Foods of Southern Europe: Health Benefits and Cultural Practices
Chapter 20: Culinary Tourism in Southern Europe: Economic Impacts and Cultural Preservation
Chapter 21: Seasonal Foraging and Wild Edibles: Nutritional and Gastronomic Practices in Southern Europe
Chapter 22: Culinary Pharmacognosy: Medicinal Plants in Traditional Diets
Chapter 23: Case Studies in Southern European Gastronomy: Tradition, Innovation, and Health
Chapter 24: Culinary Traditions of North Africa: Historical Roots and Cultural Influences
Chapter 25: Couscous: Nutritional Value and Techniques
Chapter 26: Berber Gastronomy – Indigenous Food Practices
Chapter 27: Healing Herbs and Medicinal Foods: Remedies and Research
Chapter 28: Food, religion and hospitality of North Africa: Rituals, Taboos, Social functions and Nutritional impacts
Chapter 29: Dates and Olive Oil: Nutritional Powerhouses
Chapter 30: Sustainable Farming Practices in North Africa: Insights and Innovations
Chapter 31: Case Studies in North African Gastronomy: Tradition, Innovation, and Health