This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.

Have you ever seen people with flawless skin and wondered, “How do they keep their skin so young and healthy?” Many of us desire a young, healthy, and youthful appearance. To delay the process of aging and get that beautifully radiant glow, you need to turn your attention to the contents of your plate. The food we eat plays a very important role in the health and appearance of our skin. By knowing what types of food to eat, you can enjoy various anti-aging benefits that will make you look and feel younger. In this book, you will discover: The best foods that offer the most potent anti-aging benefits. Various recipes that feature these anti-aging foods. Other anti-aging beauty secrets from China. ...and much more! Embark on your own healthy adventure by unearthing the secrets of people who have flawlessly beautiful skin. Download this book now to find out how you can delay the process of aging, too!

The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health. Focusing on an important sector of this rapidly growing field, Asian Functional Foods discusses the theoretical and practical aspects of functiona

Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach—a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia—those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.

Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international regulations and provides suggestions on how to harmonize regulations and traditional practices to promote safety and global availability of these foods. - Analyzes nutritional and health claims related to South Asian foods - Explores both scientific and anecdotal diet-based health claims - Examines how these traditional foods can be viewed from regulatory requirements and how to address any noncompliance in dynamics or regulations - Reviews the influence of historical eating habits on today's diets and its combinatorial effect for health and wellness

This book examines how Asian American women bloggers challenge dominant race and gender discourses through the practice of food blogging. Asian American food blogs, which situate recipes and food photography within the personal narratives and domestic spaces of Asian American women, offer unique insights into the ways that hegemonic race and gender discourses are negotiated in quotidian life. The genre’s focus on food provides a particularly rich backdrop for this study as it necessarily implicates family histories, gendered labour, domestic spaces, and the power dynamics of consumption. These intimate digital texts therefore provide unique insights into the ways that postfeminist and postrace discourses are encountered in the individual’s mundane experiences. The author engages a critical cultural analysis of food blogs narratives, images, communities, and platforms expressions of post-race and feminism discourses are constrained by the commercial logics of this digital culture. The author argues that while Asian American food blogs rarely present a sustained challenge to hegemonic identity representation, the processes of reproduction and rupture that define this blogosphere consistently reveal the collective desire to push back against the limits of ‘post’-identities. This is a unique and fascinating study which is ideal reading for students and scholars of gender studies, media studies, cultural studies and sociology.