ISBN10: 0521652707, ISBN13: 9780521652704, [publisher: Cambridge University Press] Hardcover This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1950grams, ISBN:0521652707
[Lincoln, United Kingdom] [Publication Year: 2000]

ISBN10: 0521652707, ISBN13: 9780521652704, [publisher: Cambridge University Press] Hardcover This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1950grams, ISBN:0521652707
[Lincoln, United Kingdom] [Publication Year: 2000]

ISBN10: 0521652707, ISBN13: 9780521652704, [publisher: Cambridge University Press] Hardcover xxviii, 741 pages : illustrations, maps, portraits ; 25 cm. Summary:H.T. Huang presents an historical exploration of the origins and development of Chinese food processing to appear in a Western language. Although Chinese cuisine is enjoyed worldwide, the origins of its processed ingredients remain poorly understood.
[Chadwell Heath, United Kingdom] [Publication Year: 2000]

Cambridge University Press. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages. Cambridge University Press ISBN 0521652707 9780521652704 [US]

Cambridge, UK: Cambridge University Press, Date: 2000. New Hardcover. Huang, H T. Science & Civilisation in China Vol 6: Part 5, Fermentations & Food Science. Cambridge University Press: Cambridge, UK 2000. 4to (255x195mm) HC xxviii,741,[7]pp. 2000. Cambridge University Press ISBN 0521652707 9780521652704 [AU]

ISBN10: 0521652707, ISBN13: 9780521652704, [publisher: Cambridge University Press] Hardcover New Book. Shipped from UK. Established seller since 2000.
[Fairford, GLOS, United Kingdom] [Publication Year: 2000]

ISBN10: 0521652707, ISBN13: 9780521652704, [publisher: Cambridge University Press] Hardcover New. Fast Shipping and good customer service
[Fayetteville, TX, U.S.A.] [Publication Year: 2001]

ISBN10: 0521652707, ISBN13: 9780521652704, [publisher: Cambridge University Press] Hardcover Prompt service guaranteed.
[Tijeras, NM, U.S.A.] [Publication Year: 2001]

Cambridge University Press, Date: 2001-01-22. Hardcover. New. New. In shrink wrap. Looks like an interesting title! 2001. Cambridge University Press ISBN 0521652707 9780521652704 [US]

Cambridge University Press 11/30/2000 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.

Cambridge University Press 11/30/2000 12: 00: 00 AM Hardcover New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.

ISBN10: 0521652707, ISBN13: 9780521652704, [publisher: Cambridge University Press, Cambridge] Hardcover Hardcover. 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 noodles, vegetable oils, malt sugar, starch, etc; and, lastly, the processing and utilisation 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. 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, ...
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ISBN10: 0521652707, ISBN13: 9780521652704, [publisher: Cambridge University Press] Hardcover New Copy. Customer Service Guaranteed
[Denver, CO, U.S.A.] [Publication Year: 2001]

ISBN10: 0521652707, ISBN13: 9780521652704, [publisher: Cambridge University Press, Cambridge] Hardcover Hardcover. 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 noodles, vegetable oils, malt sugar, starch, etc; and, lastly, the processing and utilisation 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. 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, ...
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