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Science And Civilisation In China, Part 5, Fermentations And Food Science
language: english
Publisher:
CAMBRIDGE UNIVERSITY PRESS, November of 2000 ‧
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SYNOPSIS
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.
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| Property | Description |
|---|---|
| ISBN: | 9780521652704 |
| Publisher: | CAMBRIDGE UNIVERSITY PRESS |
| Release Date: | November of 2000 |
| Language: | English |
| Cover: | Hardcover |
| Pages: | 769 |
| Format: | Book |
| Collection: | Science And Civilisation In China |
| Categories: |
Books in English
>
Social Sciences and Humanities
>
History and Scientific Methodology
|
| EAN: | 9780521652704 |
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