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Introduction Book on Chinese Culinary Art (Teaching Materials for Higher Vocational Education) (Chinese Edition) - Softcover
Culinary Art originally appeared in Ching Theory, the Chinese ancient classic work, which refers to cook the food by using fire. As the development of history and social progress, great changes have happened in various aspects such as the cooking implements, energy and techniques. Culinary arts gradually develop into a discipline with rich implication in culture, science and arts. This book, making the research of Chinese culinary culture and culinary science as its main contents, has revealed the developmental principles of Chinese culinary science and its general introduction.
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- PublisherChina Light Industry Press
- Publication date2012
- ISBN 10 7501979049
- ISBN 13 9787501979042
- BindingPaperback
- Number of pages199
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Vocational education materials: An Introduction to Chinese Cooking(Chinese Edition)
ISBN 10: 7501979049
ISBN 13: 9787501979042
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Book Description paperback. Condition: New. Paperback. Pub Date: 2011 02 Pages: 264 in Publisher: China Light Industry Press. the term cooking was first seen in the ancient Chinese classic Book of Changes Ding: fire wood Sunda. Hang Ning also. The meaning of cooking that is cooked with fire. Great changes have taken place with all aspects of the historical development and social progress. cooking tools. energy. techniques. cooking. and gradually developed into a discipline. has a wealth of cultural. scientific and artistic connotation. Seller Inventory # CB069445
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