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Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science

H. T. Huang




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 | #4230896 in Books |  2001-01-22 | Original language:English | PDF # 1 |  9.69 x7.80 x7.44l,4.05 | File type: PDF | 769 pages

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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 catego...

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