Buch, Englisch, 769 Seiten, Format (B × H): 200 mm x 256 mm, Gewicht: 1828 g
Buch, Englisch, 769 Seiten, Format (B × H): 200 mm x 256 mm, Gewicht: 1828 g
Reihe: Science and Civilisation in China
ISBN: 978-0-521-65270-4
Verlag: Cambridge University Press
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.
Autoren/Hrsg.
Fachgebiete
- Sozialwissenschaften Psychologie Psychologie / Allgemeines & Theorie Geschichte der Psychologie
- Naturwissenschaften Physik Physik Allgemein Geschichte der Physik
- Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Wissenschafts- und Universitätsgeschichte
- Naturwissenschaften Chemie Chemie Allgemein Geschichte der Chemie
- Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines Geschichte der Naturwissenschaften, Formalen Wissenschaften & Technik
- Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines Geschichte der Human- und Sozialwissenschaften
Weitere Infos & Material
1. Introduction; 2. Literature and sources; 3. Fermentation and evolution of alcoholic drinks; 4. Soybean processing and fermentation; 5. Food processing and preservation; 6. Tea processing and utilisation; 7. Food and nutritional deficiency diseases; 8. Reflections and epilogue.
