Science and Civilisation in China, Part 5, Fermentations and Food Science - Couverture rigide

Huang, H. T.

 
9780521652704: Science and Civilisation in China, Part 5, Fermentations and Food Science
Couverture rigide
ISBN 10 : 0521652707 ISBN 13 : 9780521652704
Editeur : Cambridge University Press, 2000

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Revue de presse

'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

'This is the most convenient and reliable presentation of this information in a Western langauge ... Huang's work is a thorough analysis of the archaeological, classical, historical, medical, literary, scientific and secondary literature on food processing in China and the reader will find here all he needs for his research. ... this large volume is a most welcome contribution to the study of Chinese food science and culinary history and it can be seen as the definitive work in any language on Chinese food science.' Ute Engelhardt, East Asian Science, Technology, and Medicine

Présentation de l'éditeur

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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Cambridge University Press
Date d'édition
2000
Langue
anglais
ISBN 10 
0521652707
ISBN 13 
9780521652704
Reliure
Relié
Nombre de pages
769
Coordonnées du fabricant
Cambridge University Press
https://www.cambridge.org/

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