Science and Civilisation in China

Forside
Cambridge University Press, 2000 - 4 sider
2 Anmeldelser
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.
  

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Science and Civilization in China (1954–2008) is a series of 27 books by Joseph Needham dealing with the history of science and technology in China. Since 1954, Needham and an international team of ... Les hele vurderingen

LibraryThing Review

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Joseph Needham was a biochemist at Cambridge in the 1920s and 30s before, by his own account, he fell in love with the Chinese language and country and set out in the 1950s to devote the rest of his ... Les hele vurderingen

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Om forfatteren (2000)

Joseph Needham FRS (1900-1995) was the founder of the Science and Civilisation in China project.

Bibliografisk informasjon