This volume of the Trilogy of Traditional Foods part of the ISEKI Food Series describes
important aspects of the production of foods and beverages from all over the globe. The
intention of this volume is to provide readers with an appreciation of how products were
initially made and which factors have shaped their development over time. Some modern products
have remained local while others are commodities that appear in peoples' cabinets all over the
world.Modernization of Traditional Food Processes and Products is divided into two sections.
The first section focuses on products originating in Europe while the second section is a
collection of products from the rest of the world. Each chapter describes the origin of a
particular food or beverage and discusses the changes and the science that led to the modern
products found on supermarket shelves.The international List of Contributors which includes
authors from China Thailand India Argentina New Zealand and the United Kingdom attests to
the international collaboration for which the ISEKI Food Series is known. The volume is
intended for both the practicing food professional and the interested reader.
