Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science (Science and Civilisation in China)
Editorial Reviews
Review
'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
'... illuminating, quirky and infectiously enthusiastic ...'. Annals of Science
'H. T. Huang is a distinguished biochemist as well as being deeply learned in the Chinese tradition ... Huang's technical explanations are often demanding, but the reader who perseveres will find the book rewarding.' British Journal for the History of Science
Book 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 vegetable oils, malt sugar, starch, etc; and, lastly, the processing and utilization 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.
Science and Civilisation in China (Science and Civilisation in China),H. T. Huang,C. Cullen,Cambridge University Press,0521652707,Asia - China,Biotechnology,China,China - History,Civilization,Food Science,History,Life Sciences - Biology - General,Science,Science and civilization,Science/Mathematics,Technology,China--Civilization,History of science,Science / History
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