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Science and Civilisation in China, Part 5, Fermentations and Food Science: Biology and Biological Technology Fermentations and Food Science: 6 - Hardcover
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 oils, malt sugar, starch, etc; and, lastly, the processing and utilisation of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China.
"synopsis" may belong to another edition of this title.
Review:
'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 the reader who perseveres will find the book rewarding.' British Journal for the History of Science
'This is the most convenient and reliable presentation of this information in a Western langauge ... Huang's work is a thorough analysis of the archaeological, classical, historical, medical, literary, scientific and secondary literature on food processing in China and the reader will find here all he needs for his research. ... this large volume is a most welcome contribution to the study of Chinese food science and culinary history and it can be seen as the definitive work in any language on Chinese food science.' Ute Engelhardt, East Asian Science, Technology, and Medicine
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'... 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 the reader who perseveres will find the book rewarding.' British Journal for the History of Science
'This is the most convenient and reliable presentation of this information in a Western langauge ... Huang's work is a thorough analysis of the archaeological, classical, historical, medical, literary, scientific and secondary literature on food processing in China and the reader will find here all he needs for his research. ... this large volume is a most welcome contribution to the study of Chinese food science and culinary history and it can be seen as the definitive work in any language on Chinese food science.' Ute Engelhardt, East Asian Science, Technology, and Medicine
Today Chinese cuisine is enjoyed all over the world, yet little is known about the technologies involved in making its characteristic ingredients. As the first history of Chinese food technology in a western language, this books fills the gap outlining the origins and evolution of the major food processing techniques.
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- PublisherCambridge University Press
- Publication date2000
- ISBN 10 0521652707
- ISBN 13 9780521652704
- BindingHardcover
- Number of pages769
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SCIENCE AND CIVILISATION IN CHIN
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Science and Civilisation in China Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science
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Science and Civilisation in China Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science
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ISBN 13: 9780521652704
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Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science [Hardcover] Huang, H. T.
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Science and Civilisation in China: Volume 6 Biology and Biological Technology: Part 5 Fermentations and Food Science
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Book Description Hardcover. Condition: Brand New. 769 pages. 10.00x8.25x1.75 inches. In Stock. Seller Inventory # __0521652707
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Science and Civilisation in China, Part 5, Fermentations and Food Science
Published by
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(2000)
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ISBN 13: 9780521652704
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Book Description Condition: New. 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. . 2000. Illustrated. hardcover. . . . . Seller Inventory # V9780521652704
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Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science (Hardcover)
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ISBN 13: 9780521652704
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Book Description Hardcover. Condition: new. Hardcover. 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 oils, malt sugar, starch, etc; and, lastly, the processing and utilisation of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China. 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 vegetable oils, malt sugar, starch, etc; and, lastly, the processing and utilization of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780521652704
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Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science (Hardcover)
Published by
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(2001)
ISBN 10: 0521652707
ISBN 13: 9780521652704
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Book Description Hardcover. Condition: new. Hardcover. 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 oils, malt sugar, starch, etc; and, lastly, the processing and utilisation of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China. 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 vegetable oils, malt sugar, starch, etc; and, lastly, the processing and utilization of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9780521652704
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Science and Civilisation in China, Part 5, Fermentations and Food Science
Published by
Cambridge University Press
(2001)
ISBN 10: 0521652707
ISBN 13: 9780521652704
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Hardcover
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Book Description Condition: New. 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. . 2000. Illustrated. hardcover. . . . . Books ship from the US and Ireland. Seller Inventory # V9780521652704
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Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science (Hardcover)
Published by
Cambridge University Press, Cambridge
(2001)
ISBN 10: 0521652707
ISBN 13: 9780521652704
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Hardcover
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Book Description Hardcover. Condition: new. Hardcover. 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 oils, malt sugar, starch, etc; and, lastly, the processing and utilisation of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China. 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 vegetable oils, malt sugar, starch, etc; and, lastly, the processing and utilization of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9780521652704
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