Artigo Revisado por pares

Traditional Foods and Beverages of Nepal—A Review

2005; Taylor & Francis; Volume: 21; Issue: 1 Linguagem: Inglês

10.1081/fri-200040579

ISSN

8755-9129

Autores

Nawa Raj Dahal, Tika Bahadur Karki, Bhagya Swamylingappa, Qi Li, GU Guo-xian,

Tópico(s)

Seed and Plant Biochemistry

Resumo

The various ethnic groups of Nepal consume a variety of traditional fermented and nonfermented foods. The major fermented traditional foods and beverages include Masyaura, Fulaura, Jilebi, Selroti, Kinema, Gundruk, Sinki, Khalpi, Mesu, Chhurpi, Dahi, Mahi, Ghiu, Jandh, and Rakshi, whereas the major nonfermented traditional foods include Chiura, Makai-Bhatmas, Dalmodh, Bhujiya, Khir, Dhakane, Puwa, Kasar, Jimbu, Khoa, Chook-Amilo, Chaku, Shakhar, and Chiuri-Ghiu. This article presents a critical review of preparation and consumption of these traditional food products of Nepal.

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