Science and Civilisation in China, Part 5, Fermentations and Food Science: Biology and Biological Technology Fermentations and Food Science: 6 - Image 1

£223.43

Cambridge University Press Science and Civilisation in China, Part 5, Fermentations and Food Science: Biology and Biological Technology Fermentations and Food Science: 6

Name: Science and Civilisation in China, Part 5, Fermentations and Food Science: Biology and Biological Technology Fermentations and Food Science: 6
Brand: Cambridge University Press
Price: 223.43 GBP
Availability: InStock

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About as cheap as it gets. The only time it was cheaper was 2 months ago.

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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.

Product Specifications

Brand: Cambridge University Press
Format: hardcover
ASIN: 0521652707
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Reference > History
Domain: Amazon UK
Release Date: 30 November 2000
Listed Since: 27 December 2006

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Cambridge University Press Science and Civilisation in China, Part 5, Fermentations and Food Science: Biology and Biological Technology Fermentations and Food Science: 6

About as cheap as it gets. The only time it was cheaper was 2 months ago.

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