Zobacz książki o podobnej tematyce

Więcej informacji o Science and Civilisation in China, Part 5, Fermentations and Food Science

• Dane szczegółowe
• Opis
• Ulubione w innej kategorii

Za ten zakup dostaniesz 633 punkty

Opis

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.

Szczegóły książki

Kategoria Książki po angielsku Mathematics & science Science: general issues History of science

• Pełny tytuł: Science and Civilisation in China, Part 5, Fermentations and Food Science
• Autor: H. T. Huang
• Język: Angielski
• Oprawa: Twarda
• Liczba stron: 769
• EAN: 9780521652704
• ISBN: 0521652707
• ID: 02039341
• Wydawca: Cambridge University Press
• Waga: 1848 g
• Wymiary: 251 × 196 × 30 mm
• Data wydania: 30. November 2000

Ulubione w innej kategorii

---

---

---