Science and Civilisation in China, Part 5, Fermentations and Food Science
Series: Science and Civilisation in China;
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130 573 Ft
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Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number and title Biology and Biological Technology v.6
- Publisher Cambridge University Press
- Date of Publication 30 November 2000
- ISBN 9780521652704
- Binding Hardback
- No. of pages769 pages
- Size 254x198x50 mm
- Weight 1850 g
- Language English
- Illustrations 61 tables 0
Categories
Short description:
The first historical exploration of the origins and evolution of the major Chinese food processing techniques.
MoreLong description:
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.
'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
Table of Contents:
1. Introduction; 2. Literature and sources; 3. Fermentation and evolution of alcoholic drinks; 4. Soybean processing and fermentation; 5. Food processing and preservation; 6. Tea processing and utilisation; 7. Food and nutritional deficiency diseases; 8. Reflections and epilogue.
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