Compartir
Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage (en Inglés)
Garcia-Vaquero, Marco ; Pastor, Kristian ; Orhun, Gul Ebru (Autor)
·
Springer
· Tapa Dura
Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage (en Inglés) - Garcia-Vaquero, Marco ; Pastor, Kristian ; Orhun, Gul Ebru
$ 953.344
$ 1.906.687
Ahorras: $ 953.344
Elige la lista en la que quieres agregar tu producto o crea una nueva lista
✓ Producto agregado correctamente a la lista de deseos.
Ir a Mis Listas
Origen: Estados Unidos
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Jueves 04 de Julio y el
Jueves 18 de Julio.
Lo recibirás en cualquier lugar de Colombia entre 1 y 5 días hábiles luego del envío.
Reseña del libro "Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage (en Inglés)"
This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative.Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authored by bread making experts from the breadth of Europe, the process of bread fermentation in each country and region is covered in detail. The traditions surrounding bread making are simply the empirical know-how passed between generations, and this book's main purpose is to perpetuate these traditions and know-how.Provides a description of the culture of European peoples with respect to the technology of bread making and sourdough biotechnology;Explains the process of bread fermentation using simple language combined with scientific rigor;High quality pictures and illustrations enrich the scientific and cultural elements mentioned in each chapter.