Fermentations and Food Science
Author | : H. T. Huang |
Publisher | : Cambridge University Press |
Total Pages | : 788 |
Release | : 2000 |
Genre | : Fermentation |
ISBN | : 9780521652704 |
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Author | : H. T. Huang |
Publisher | : Cambridge University Press |
Total Pages | : 788 |
Release | : 2000 |
Genre | : Fermentation |
ISBN | : 9780521652704 |
Author | : Peter J. Golas |
Publisher | : Cambridge University Press |
Total Pages | : 564 |
Release | : 1999-02-25 |
Genre | : Technology & Engineering |
ISBN | : 9780521580007 |
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.
Author | : H. T. Huang |
Publisher | : Cambridge University Press |
Total Pages | : 769 |
Release | : 2000-11-30 |
Genre | : Technology & Engineering |
ISBN | : 9780521652704 |
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.
Author | : H. T. Huang |
Publisher | : Cambridge University Press |
Total Pages | : 769 |
Release | : 2000-11-30 |
Genre | : Technology & Engineering |
ISBN | : 9780521652704 |
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.
Author | : H. T. Huang |
Publisher | : Cambridge University Press |
Total Pages | : 769 |
Release | : 2000-11-30 |
Genre | : Technology & Engineering |
ISBN | : 9780521652704 |
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.
Author | : H. T. Huang |
Publisher | : Cambridge University Press |
Total Pages | : 769 |
Release | : 2000-11-30 |
Genre | : Technology & Engineering |
ISBN | : 9780521652704 |
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.
Author | : Joseph Needham |
Publisher | : Cambridge University Press |
Total Pages | : 336 |
Release | : 2004-07-22 |
Genre | : Technology & Engineering |
ISBN | : 9780521087322 |
Joseph Needham, who died in 1995, was the greatest British historian of China of the last 100 years. His Science and Civilisation in China series caused a seismic shift in western perceptions of China, revealed as perhaps the world's most scientifically and technically productive country in pre-modern times. But why did the scientific and industrial revolutions not happen in China? Joseph Needham reflects on possible answers to this question in the concluding volume of this series and provides fascinating insights into his great intellectual quest.
Author | : H. T. Huang |
Publisher | : Cambridge University Press |
Total Pages | : 769 |
Release | : 2000-11-30 |
Genre | : Technology & Engineering |
ISBN | : 9780521652704 |
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.
Author | : Joseph Needham |
Publisher | : Cambridge University Press |
Total Pages | : 290 |
Release | : 2000-04-13 |
Genre | : History |
ISBN | : 9780521632621 |
The latest volume in Joseph Needham's magisterial review of China's premodern scientific and technological traditions introduces the history of medicine. Following the deaths of Joseph Needham and Lu Gwei-Djen, a considerable amount of written material on the development of Chinese medicine awaited publication. This material has been gathered together by the editor, Nathan Sivin, in the five essays contained in this volume. They offer a broad and readable account of medicine in culture, including hygiene and preventive medicine, forensic medicine and immunology, and the examinations taken by some Chinese physicians for more than a thousand years. Professor Sivin has edited the essays, expanding them where appropriate and incorporating the results of recent research. His extensive introduction discusses the contributions of Needham and Lu, placing the essays in context, and surveys recent scholarship from China, Japan, Europe and the United States.
Author | : H. T. Huang |
Publisher | : Cambridge University Press |
Total Pages | : 769 |
Release | : 2000-11-30 |
Genre | : Technology & Engineering |
ISBN | : 9780521652704 |
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.