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Science and Civilisation in China, Part 5, Fermentations and Food Science
H. T. Huang
€ 279.15
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Description for Science and Civilisation in China, Part 5, Fermentations and Food Science
hardcover. The first historical exploration of the origins and evolution of the major Chinese food processing techniques. Series: Science and Civilisation in China. Num Pages: 769 pages, 61 tables. BIC Classification: 1FPC; PDX. Category: (P) Professional & Vocational. Dimension: 251 x 196 x 30. Weight in Grams: 1848.
Today Chinese cuisine is enjoyed in many parts of the world, yet little is known in the West about the technologies involved in making its characteristic ingredients. H. T. Huang's book is the first history of Chinese food technology in a western language. It describes the conversion of agricultural commodities into food and drink, and explores the origins, development and scientific basis of traditional Chinese technology as applied to the processing of four food categories: the fermentation of alcoholic drinks from grains; the conversion of soybeans into soyfoods and condiments; the preservation of foods and the production of noodles, vegetable ... Read more
Today Chinese cuisine is enjoyed in many parts of the world, yet little is known in the West about the technologies involved in making its characteristic ingredients. H. T. Huang's book is the first history of Chinese food technology in a western language. It describes the conversion of agricultural commodities into food and drink, and explores the origins, development and scientific basis of traditional Chinese technology as applied to the processing of four food categories: the fermentation of alcoholic drinks from grains; the conversion of soybeans into soyfoods and condiments; the preservation of foods and the production of noodles, vegetable ... Read more
Product Details
Format
Hardback
Publication date
2000
Publisher
Cambridge University Press United Kingdom
Number of pages
769
Condition
New
Series
Science and Civilisation in China
Number of Pages
769
Place of Publication
Cambridge, United Kingdom
ISBN
9780521652704
SKU
V9780521652704
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-5
Reviews for Science and Civilisation in China, Part 5, Fermentations and Food Science
'Huang has covered almost everything that one could possibly want to know about food and food processing in traditional China.' Journal of History of Medicine '… illuminating, quirky and infectiously enthusiastic …'. Annals of Science 'H. T. Huang is a distinguished biochemist as well as being deeply learned in the Chinese tradition … Huang's technical explanations are often demanding, but ... Read more