GCC traditional foods: Preparation and processing

Nasser Al-Habsi*, Mohammed Al-Khusaibi, Mohammad Shafiur Rahman

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

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).

Original languageEnglish
Title of host publicationFood Engineering Series
PublisherSpringer
Pages37-49
Number of pages13
DOIs
Publication statusPublished - Jan 1 2019

Publication series

NameFood Engineering Series
ISSN (Print)1571-0297

ASJC Scopus subject areas

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

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