The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive
The Himalayas and Food Culture. Fermented Vegetables. Fermented Legumes. Fermented Milks. Fermented Cereals. Ethnic Fish Products. Ethnic Meat Products. Ethnic Starters and Alcoholic Beverages. Antiquity and Ethnic Values. Prospects of the Himalayan Fermented Foods. Bibliography. Index.