Sicilian Street Foods and Chemistry : The Palermo Case Study / by Michele Barone, Alessandra Pellerito

By:

Barone, Michele [VerfasserIn]

Contributor(s):

Pellerito, Alessandra [VerfasserIn]

Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Series: Chemistry of FoodsPublisher: Cham : Springer International Publishing, 2020Publisher: Cham : Imprint: Springer, 2020Edition: 1st ed. 2020Description: 1 Online-Ressource(VII, 81 p. 15 illus., 12 illus. in color.)ISBN:

9783030557362

Subject(s):

Additional physical formats: 9783030557355 | 9783030557379 | Erscheint auch als: 9783030557355 Druck-Ausgabe | Erscheint auch als: 9783030557379 Druck-AusgabeDOI: DOI: 10.1007/978-3-030-55736-2Online resources:

Summary: The Street Food Culture in Europe -- The Authentic Arancina -- The Authentic Sfincionello -- The Authentic Pane ca Meusa and Pane e Panelle -- The Authentic Pane e Panelle.Summary: This book reviews the authenticity of certain Street Food specialties from the viewpoint of food chemists. At present, the food market clearly shows the predominance of fast-food operators in many Western countries. However, the concomitant presence of the traditional lifestyle model known as the Mediterranean Diet in Europe has also been increasingly adopted in many countries, in some cases with unforeseen effects such as offering Mediterranean-like foods for out-of-home consumption. This commercial strategy also includes the so-called Street Food, which is marketed as a variation on Mediterranean foods. One of the best known versions of Street Food products can be found in Sicily, Italy, and particularly in its largest city, Palermo. Because of certain authenticity issues, the Italian National Council of Research Chemists has issued four procedural guidelines for various Palermo specialties with the aim of attaining the traditional specialty guaranteed status in accordance with European Regulation (EU) No 1151/2012. The first chapter of the book provides a brief introduction to the general concept of Street Foods. The remaining four chapters describe four food specialties – Arancina, Sfincionello, Pane ca meusa, and Pane e panelle – typically produced in Palermo, with particular reference to their chemical composition, identification of raw materials from a chemical viewpoint, permissible cooking and preparation procedures (with chemical explanations), preservation, and storage. The book offers a unique guide to Street Food authenticity, and can also serve as a reference work for other traditional/historical products. .PPN: PPN: 1734625104Package identifier: Produktsigel: ZDB-2-CMS | ZDB-2-SEB | ZDB-2-SXC

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