Brosimum alicastrum Sw. seed (Ramón Tree): An unconventional ingredient to prepare healthy food

Abstract

For centuries, people of Latin America have cultivated and transformed native ingredients whose value extends far beyond their unique flavors. These ingredients embody cultural identity and traditional knowledge while also being rich in nutrients. Their bioactive compounds hold enormous potential for improving consumer health.

The Science and Culture of Latin American Foods: Harnessing Ingredients for Health emerges as a bridge between modern food science and the ancient traditions of indigenous peoples, with the goal of rescuing, revaluing, and enhancing this nutritional legacy. The book stands as a testament to the collaborative efforts of experts in food science and technology, nutrition, biotechnology, and culinary anthropology, who combine their disciplines to offer readers an enriched perspective.

This blend of culture and science makes the book a valuable resource for researchers, educators, food professionals, and anyone interested in the intersection of identity, health, and nutrition. May this book inspire new dialogues and initiatives that harness the immense potential of Latin American ingredients to promote healthier diets, sustainable eating practices, and the preservation of cultural heritage.