Fermentations and Food Science - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Fermentations and Food Science write by H. T. Huang. This book was released on 2000. Fermentations and Food Science available in PDF, EPUB and Kindle.
Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science
Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science write by H. T. Huang. This book was released on 2000-11-30. Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science available in PDF, EPUB and Kindle. 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: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science
Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science write by H. T. Huang. This book was released on 2000-11-30. Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science available in PDF, EPUB and Kindle. 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: Volume 5, Chemistry and Chemical Technology, Part 13, Mining
Science and Civilisation in China: Volume 5, Chemistry and Chemical Technology, Part 13, Mining - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Science and Civilisation in China: Volume 5, Chemistry and Chemical Technology, Part 13, Mining write by Peter J. Golas. This book was released on 1999-02-25. Science and Civilisation in China: Volume 5, Chemistry and Chemical Technology, Part 13, Mining available in PDF, EPUB and Kindle. The fifth volume of the late Dr. Needham's immense undertaking covers the subjects of chemistry and chemical technology. This, the thirteenth part of the volume, is the first history of Chinese mining to appear in a Western language. Spanning from the Neolithic period to the present day, it deals with the full range of Chinese mining from copper to mercury, arsenic to coal. The author explores not only the written sources but also the archaeological remains, and observes the traditional techniques still in use. The interrelationship between Chinese mining and its social, economic and political implications is examined. Through these discoveries, the author concludes that these factors were probably more important in determining how mining was carried out than the technological progress itself.
Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science
Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science write by H. T. Huang. This book was released on 2000-11-30. Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science available in PDF, EPUB and Kindle. 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.
