Valorisation of Agro-industrial Residues–Volume II: Non-Biological Approaches [Book Chapter]
NAMPOOTHIRI (K M), NAIR (N R), SOUMYA (M P)
beverages; fermented foods; heterogeneous; kerala; microflora; traditional
In: Ethnic Fermented Foods and Beverages of India: Science History and Culture
In this chapter, attempt has been made in providing an account about the fermented foods and alcoholic beverages of Kerala. Kerala, the southernmost state in India, is a region with rich cultural diversity and ethnic groups. Each ethnic group has its own method of fermenting food materials for the purpose of preservation, taste, and nutritional enhancement and has been carrying this tradition from time immemorial. Because of its rich trading heritage, over time various cuisines have blended with indigenous Kerala dishes with foreign dishes adapted to local tastes. Some of the most popular traditional fermented preparations were described here.
DIVISION : MPTD