Ethnoscience
Insights into Nutrition and Cultural Foundations
- 1st Edition - August 1, 2026
- Latest edition
- Editors: Tanmay Sarkar, Charles Brennan, Walid Elfalleh, Slim Smaoui, Jalloul Bouajila
- Language: English
Ethnoscience: Insights into Nutrition and Cultural Foundations is the first book in the series “Culinary Synergies: Exploring Nutrition and Science in Gastronomy”,… Read more
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Description
Description
Divided into four sections, Ethnoscience begins with an introduction to the discovery of food through nutrition and cultural identity, discussing modern technological advances such as machine learning, digital tools, and sustainability. It then moves into the culinary traditions of Southeast Asia, where food diversity and ingredient preparation's influence on nutritional value are discussed. Section two highlights Southern Europe, focusing on foraging and the health benefits of fermented foods and more. Finally, section three introduces sustainable and indigenous farming practices in North Africa, along with healing herbs, their medicinal properties, and much more. Each section includes case studies highlighting nutrition, innovation, and health.
Key features
Key features
- Provides a comprehensive exploration of the intersection between culinary tradition, scientific understanding, and nutritional considerations within gastronomy
- Explores traditional food practices, ingredients, and techniques from Southeast Asia, Southern Europe, and North Africa
- Promotes the latest research and case studies on the nutritional and environmental implications of specific food choices in relation to culture and diet
- Equips professionals with the knowledge needed to provide culturally relevant services in healthcare, nutrition, and food industries
Readership
Readership
Table of contents
Table of contents
1. Modern Technology Application in Ethnoscience: Machine Learning, Digital Tools, and Sustainability
2. Global Trends in Traditional Diets: Adapting to Modern Health Concerns
II. Discovering Food through Nutrition, and Cultural Identity
3. Role in Preserving and Promoting Global Food Diversity Through Culture and Identity
4. Nutritional Foundations of Ethnoscience
5. Cultural Influences of Ethnoscience
6. Food Preparation and Preservation Techniques Promoting Enhanced Nutritional Values
7. Advancing the Foundations of Ethnoscience through Science and Technology
III. Culinary Traditions and Nutritional Aspects of Foods in Southeast Asia
8. Traditional Southeast Asian Diets: Cultural Perspectives and Historical Context
9. Rice: Staple Crop, Cultural Symbol, and Nutritional Powerhouse
10. Fermentation Techniques: Science and Tradition in Southeast Asian Cuisine
11. Healing Foods: Traditional Remedies and Culinary Medicine
12. Tea: Rituals, Health benefits and Scientific insight
13. Seafood and Seaweed: Nutrition and Sustainability in Southeast Asian Diets
14. Culinary Diversity in Southeast Asia: Flavors, Ingredients, and Traditions
15. Case study in Tboli indigenous food system: ingredients, preparations, and nutritional components
IV. Culinary Traditions and Nutritional Aspects of Foods in Southern Europe
16. Gastronomic Traditions of Southern Europe: Historical Evolution and Cultural Significance
17. The Mediterranean Diet: Nutritional Insights and Sustainability
18. Iconic Staples: Cheese, Wine, and Bread in Southern European Cuisine
19. Fermented Foods of Southern Europe: Health Benefits and Cultural Practices
20. Culinary Tourism in Southern Europe: Economic Impacts and Cultural Preservation
21. Seasonal Foraging and Wild Edibles: Nutritional and Gastronomic Practices in Southern Europe
22. Culinary Pharmacognosy: Medicinal Plants in Traditional Diets
23. Case Studies in Southern European Gastronomy: Tradition, Innovation, and Health
24. Culinary Traditions of North Africa: Historical Roots and Cultural Influences
25. Couscous: Nutritional Value and Techniques
V. Culinary Traditions and Nutritional Aspects of Foods in North Africa
26. Berber Gastronomy – Indigenous Food Practices
27. Healing Herbs and Medicinal Foods: Remedies and Research
28. Food, religion and hospitality of North Africa: Rituals, Taboos, Social functions and Nutritional impacts
29. Dates and Olive Oil: Nutritional Powerhouses
30. Sustainable Farming Practices in North Africa: Insights and Innovations
31. Case Studies in North African Gastronomy: Tradition, Innovation, and Health
Product details
Product details
- Edition: 1
- Latest edition
- Published: August 1, 2026
- Language: English
About the editors
About the editors
TS
Tanmay Sarkar
Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.
CB
Charles Brennan
WE
Walid Elfalleh
Dr. Walid Elfalleh obtained his PhD in Biochemistry from the University of Tunis El-Manar, Tunisia. He has been teaching in Tunisian universities since 2006, and currently he is an Associate Professor at Imam Mohammad Ibn Saud Islamic University, Riyadh, Saudi Arabia. His research focuses on plant valorization for medicinal and food applications. He is currently working on the extraction, separation, and chromatographic identification of bioactive molecules of industrial interest. Furthermore, he is interested in the optimization of extraction methods for bioactive molecules and the elucidation of their biological activities in vivo and in vitro. He is the author of more than 200 papers in international peer-reviewed journals.
He serves on the editorial boards of several journals as an Associate Editor, including Food Bioscience (Elsevier), Quality Assurance and Safety of Crops & Foods (Codon Publications), and Euro-Mediterranean Journal for Environmental Integration (Springer), and as an Editorial Board Member of Grain & Oil Science and Technology (Elsevier) and Food Nutrition (Elsevier).
SS
Slim Smaoui
Dr. Smaoui works as an Associate Professor in the Centre of Biotechnology of Sfax. He supervises research for the development of new healthier meat products, the use of agro-food industry by-products as potential sources to obtain valuable and bioactive compounds and the development of functional foods. He deals with meat quality and safety, analytical chemistry applied to food analysis, and research and development and analytical method validation by the application of chemometric techniques.
JB
Jalloul Bouajila
Dr. Jalloul Bouajila is a professor at the Faculty of Pharmacy in Toulouse since 2004. He received his Doctorate in 2002 in analytical chemistry. Since 2003, he is specializing in natural products, extraction, fractionation, analytical chemistry, identification and biological activities in vitro. Dr Bouajila is responsible of research team and a partner of several regional, national, international and industrials research projects. He has published 162 scientific papers in international peer-reviewed journals. He is the co-inventor of 2 patents.