The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o

... a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-depth knowledge of the technology of flat bread production covering a wide range of topics, from the historic background of wheat, corn, rye, rice, barley, sorghum and millet cultivation to advanced research findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread technology, including: specific ingredients, formulations, production techniques, equipment requirements, quality assessment and shelf life of the final product . Both single and double layered products are explored providing developers with a thorough understanding of flat bread products from around the world and the opportunity to expand existing product lines. Special features of the text include: processing methods of over 45 types of flat breads, including pizza, pita, corn and wheat flour tortillas, foccacia, matzo, rye breads' dosai and injera; theory and practice of sourdough production; technology of synthetic and naturally occurring emulsifiers, and their applications in food and flat bread industries; and a multitude of illustrations of breads and processing steps, names and addresses of over 90 suppliers of ingredients and machinery used in the production of flat breads in United States and Canada. Flat Bread Technology is a welcome and invaluable resource to all those interested in the technical, scientific and historical background of flat breads; from the breeders of wheat and other cereal grains to technical personnel and suppliers of ingredients to milling and baking companies. It will also serve as an excellent guide to students attending baking schools and cereal and food institutions.

This book aims to explore if and how securitization changed financial intermediation and lending behaviour by reviewing the pre- and post-financial crisis theoretical and empirical literature. The book’s distinctive feature is bringing the growing post-crisis empirical evidence to the attention of a wider audience by critically appraising it against pre-crisis arguments. With its thought-provoking insights, this book is of particular interest for students, practitioners and academics.

1 2 Harald Atmanspacher and Hans Primas 1 Institute for Frontier Areas of Psychology, Freiburg, Germany,[email protected] 2 ETH Zurich, Switzerland,[email protected] Thenotionofrealityisofsupremesigni?canceforourunderstandingofnature, the world around us, and ourselves. As the history of philosophy shows, it has been under permanent discussion at all times. Traditional discourse about - ality covers the full range from basic metaphysical foundations to operational approaches concerning human kinds of gathering and utilizing knowledge, broadly speaking epistemic approaches. However, no period in time has ex- rienced a number of moves changing and, particularly, restraining traditional concepts of reality that is comparable to the 20th century. Early in the 20th century, quite an in?uential move of such a kind was due to the so-called Copenhagen interpretation of quantum mechanics, laid out essentially by Bohr, Heisenberg, and Pauli in the mid 1920s. Bohr’s dictum, quoted by Petersen (1963, p.12), was that “it is wrong to think that the task of physics is to ?nd out how nature is. Physics concerns what we can say about nature.” Although this standpoint was not left unopposed – Einstein, Schr ̈ odinger, and others were convinced that it is the task of science to ?nd out about nature itself – epistemic, operational attitudes have set the fashion for many discussions in the philosophy of physics (and of science in general) until today.

Eaten by both humans and animals, and with more than 20 derivative products, cassava offers considerable opportunities for income and advantages for food security. This versatile shrub is widely used in the food, textiles and other industries. For example, cassava tubers may be sold for preparation into pastries, tapioca, food pasta or chips, while the plant’s by-products include paper, glues and alcohol. Attractively laid out, with step-by-step guides and a wealth of colourful figures, illustrations and tables, this handbook makes simple techniques available to cassava producers, improving production, storage and processing.