Chinese Fod Science and Culinary History
A New Study
Datos Bibliográficos
| ID | 3967997 |
|---|---|
| Autores | David R Knechtges, H T Huang (0000-0003-2872-2999), Hsiang‐Hsi Huang |
| Año | 2002 |
| Volumen | 122 |
| Número | 4 |
| Páginas | 767 |
| Fecha de publicación | 2002-10-01 |
| Peer Reviewed | Sí |
| Open Access | No |
| Tipo | ARTICLE |
| Revista | Journal of the American Oriental Society (JOURNAL) |
| Identificadores de la revista | ISSN: 0003-0279 • E-ISSN: 2169-2289 |
| Editorial | JSTOR (PUBLISHER) |
| DOI | 10.2307/3217615 |
| OpenAlex | W2323006052 |
| Idioma | EN |
H. T. Huang's book on Chinese food science and culinary history is the most detailed account in any language on the history of fermentation, food processing, production, preservation, and utilization in China. The work is especially notable for its accounts of the fermentation of alcohol, soybean processing and fermentation, the processing of wheat flour, and tea processing
Ancient history · Art · Chinese history and philosophy · Culinary Culture and Tourism · Historical Studies and Socio-cultural Analysis · History
| Velocidad de citación | historical |
|---|---|
| Altamente citado | No |