Science and civilisation in china, part 5, fermentations and food science
Auteur :
Huang, H. T.
Éditeur :
Cambridge University Press
ISBN :
9780521652704
Date de publication :
30 nov. 2000
Dimensions :
25,4 x 19,8 x 5,0 cm
Poids :
1850 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.