Download or read book Fermentations and Food Science written by H. T. Huang and published by Cambridge University Press. This book was released on 2000 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Science and Civilisation in China Volume 6 Biology and Biological Technology Part 5 Fermentations and Food Science written by H. T. Huang and published by Cambridge University Press. This book was released on 2000-11-30 with total page 769 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Science and Civilisation in China Volume 5 Chemistry and Chemical Technology Part 13 Mining written by Peter J. Golas and published by Cambridge University Press. This book was released on 1999-02-25 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Science and Civilisation in China Volume 6 Biology and Biological Technology Part 5 Fermentations and Food Science written by H. T. Huang and published by Cambridge University Press. This book was released on 2000-11-30 with total page 769 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Science and Civilisation in China Volume 6 Biology and Biological Technology Part 5 Fermentations and Food Science written by H. T. Huang and published by Cambridge University Press. This book was released on 2000-11-30 with total page 769 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Science and Civilisation in China Volume 7 The Social Background Part 2 General Conclusions and Reflections written by Joseph Needham and published by Cambridge University Press. This book was released on 2004-07-22 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Science and Civilisation in China Volume 7 The Social Background Part 1 Language and Logic in Traditional China written by Joseph Needham and published by Cambridge University Press. This book was released on 1998-02-19 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: Science and Civilisation in China, Volume 7 Part 1 is the first book in the final volume of this unique resource. The Chinese culture is the only culture in the world that has developed systematic logical definitions and reflections on its own and on the basis of a non-Indo-European language. Christoph Harbsmeier discusses the basic features of the classical Chinese language that made it a suitable medium for science in ancient China, discussing in detail a wide range of abstract concepts that are crucial for the development of scientific discourse. There is special emphasis on the conceptual history of logical terminology in ancient China, and on traditional Chinese views on their own language. Finally the book provides an overview of the development of logical reflection in ancient China, first in terms of the forms of arguments that were deployed in ancient Chinese texts, and then in terms of ancient Chinese theoretical concerns with logical matters.
Download or read book Science and Civilisation in China Volume 6 Biology and Biological Technology Part 5 Fermentations and Food Science written by H. T. Huang and published by Cambridge University Press. This book was released on 2000-11-30 with total page 769 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Science and Civilisation in China Part 6 Medicine written by Joseph Needham and published by Cambridge University Press. This book was released on 2000-04-13 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Science and Civilisation in China Volume 6 Biology and Biological Technology Part 5 Fermentations and Food Science written by H. T. Huang and published by Cambridge University Press. This book was released on 2000-11-30 with total page 769 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Science and Civilisation in China Volume 6 Biology and Biological Technology Part 5 Fermentations and Food Science written by H. T. Huang and published by Cambridge University Press. This book was released on 2000-11-30 with total page 769 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Science and Civilisation in China Volume 7 The Social Background Part 2 General Conclusions and Reflections written by Joseph Needham and published by Cambridge University Press. This book was released on 2004-07-22 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Alcohol and Humans written by Kimberley Hockings and published by Oxford University Press, USA. This book was released on 2020-01-05 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alcohol use has a long and ubiquitous history. The prevailing tendency to view alcohol merely as a 'social problem' or the popular notion that alcohol only serves to provide us with a 'hedonic' high, masks its importance in the social fabric of many human societies both past and present. To understand alcohol use, as a complex social practice that has been exploited by humans for thousands of years, requires cross-disciplinary insight from social/cultural anthropologists, archaeologists, historians, psychologists, primatologists, and biologists. This multi-disciplinary volume examines the broad use of alcohol in the human lineage and its wider relationship to social contexts such as feasting, sacred rituals, and social bonding. Alcohol abuse is a small part of a much more complex and social pattern of widespread alcohol use by humans. This alone should prompt us to explore the evolutionary origins of this ancient practice and the socially functional reasons for its continued popularity. The objectives of this volume are: (1) to understand how and why nonhuman primates and other animals use alcohol in the wild, and its relevance to understanding the social consumption of alcohol in humans; (2) to understand the social function of alcohol in human prehistory; (3) to understand the sociocultural significance of alcohol across human societies; and (4) to explore the social functions of alcohol consumption in contemporary society. 'Alcohol in Humans' will be fascinating reading for those in the fields of biology, psychology, anthropology, archaeology, as well as those with a broader interest in addiction.
Download or read book The Poetry of Cao Zhi written by Robert Joe Cutter and published by Walter de Gruyter GmbH & Co KG. This book was released on 2021-03-22 with total page 237 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a translation of the complete poems and fu of Cao Zhi (192–232), one of China’s most famous poets. Cao Zhi lived during a tumultuous age, a time of intrepid figures and of bold and violent acts that have captured the Chinese imagination across the centuries. His father Cao Cao (155–220) became the most powerful leader in a divided empire, and on his death, Cao Zhi’s elder brother Cao Pi (187–226) engineered the abdication of the last Han emperor, establishing himself as the founding emperor of the Wei Dynasty (220–265). Although Cao Zhi wanted to play an active role in government and military matters, he was not allowed to do so, and he is remembered as a writer. The Poetry of Cao Zhi contains in its body one hundred twenty-eight pieces of poetry and fu. The extant editions of Cao Zhi’s writings differ in the number of pieces they contain and present many textual variants. The translations in this volume are based on a valuable edition of Cao’s works by Ding Yan (1794–1875), and are supplemented by robust annotations, a brief biography of Cao Zhi, and an introduction to the poetry by the translator.
Download or read book History of Soy Sprouts 100 CE To 2013 written by William Shurtleff and published by Soyinfo Center. This book was released on 2013 with total page 671 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book History of Sesame 100 CE to 2022 written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2022-02-16 with total page 1023 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 28 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Download or read book Fermented Foods Part I written by Didier Montet and published by CRC Press. This book was released on 2016-04-19 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc
