Science and Civilisation in China, Part 5, Fermentations and Food Science
H. T. (Needham Research Institute, Cambridge) Huang
Cambridge University Press, 2000
434,75 €On orderDelivery: 2-3 weeks
Today Chinese cuisine is enjoyed all over the world, yet little is known about the technologies involved in making its characteristic ingredients. As the first history of Chinese food technology in a western language, this books fills the gap outlining the origins and evolution of the major food processing techniques.
- ISBN-13
- 9780521652704
- ISBN-10
- 0521652707
- Publisher
- Cambridge University Press
- Year
- 2000
- Publication date
- 2000-11-30
- Pages
- 769
- Dimensions
- 251x196x30
- Weight
- 1642