Science and Civilisation in China, Part 5, Fermentations and Food Science
(Book #6.5 in the Science and Civilisation in China Series)
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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...
Format:Hardcover
Language:English
ISBN:0521652707
ISBN13:9780521652704
Release Date:January 2001
Publisher:Cambridge University Press
Length:769 Pages
Weight:4.20 lbs.
Dimensions:2.0" x 7.7" x 10.0"
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