Science and Civilisation in China, Part 5, Fermentations and Food Science

Discover the fascinating world of Chinese food technology with "Science and Civilisation in China, Part 5: Fermentations and Food Science" by H. T. Huang. Published by Cambridge University Press in 2000, this hardback edition spans an impressive 769 pages, shedding light on the rich history and evolution of Chinese cuisine. While Chinese food is celebrated globally, this book dives deep into the often-overlooked processes behind its signature ingredients. As the first comprehensive history of Chinese food technology in a western language, it offers valuable insights into the origins and advancements of crucial food processing techniques that have shaped culinary traditions. Perfect for enthusiasts of history, food science, and cultural studies, this work is an essential addition to any bookshelf. Uncover the ancient techniques that have influenced diets worldwide and gain a deeper appreciation for the sophistication of Chinese culinary arts.