Skip to content
Register Sign in Wishlist
Science and Civilisation in China

Science and Civilisation in China

Volume 6. Biology and Biological Technology

Part 5. Fermentations and Food Science

Part of Science and Civilisation in China

  • Author: H. T. Huang, Needham Research Institute, Cambridge
  • Date Published: December 2000
  • availability: Available
  • format: Hardback
  • isbn: 9780521652704


Add to wishlist

Looking for an inspection copy?

Please email to enquire about an inspection copy of this book

Product filter button
About the Authors
  • 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.

    • The first history of Chinese food technology in a western language
    • Author is a well-known scholar in the field who brings together his knowledge of Chinese dietary literature, a scientific background, and first-hand experience of the practice of Chinese food processing
    • Appeal to a broad readership of Chinese historians, scientists and biologists
    Read more

    Reviews & endorsements

    'Huang has covered almost everything that one could possibly want to know about food and food processing in traditional China.' Journal of History of Medicine

    '… illuminating, quirky and infectiously enthusiastic …'. Annals of Science

    'H. T. Huang is a distinguished biochemist as well as being deeply learned in the Chinese tradition … Huang's technical explanations are often demanding, but the reader who perseveres will find the book rewarding.' British Journal for the History of Science

    'This is the most convenient and reliable presentation of this information in a Western langauge … Huang's work is a thorough analysis of the archaeological, classical, historical, medical, literary, scientific and secondary literature on food processing in China and the reader will find here all he needs for his research. … this large volume is a most welcome contribution to the study of Chinese food science and culinary history and it can be seen as the definitive work in any language on Chinese food science.' Ute Engelhardt, East Asian Science, Technology, and Medicine

    See more reviews

    Customer reviews

    Not yet reviewed

    Be the first to review

    Review was not posted due to profanity


    , create a review

    (If you're not , sign out)

    Please enter the right captcha value
    Please enter a star rating.
    Your review must be a minimum of 12 words.

    How do you rate this item?


    Product details

    • Date Published: December 2000
    • format: Hardback
    • isbn: 9780521652704
    • length: 769 pages
    • dimensions: 254 x 198 x 50 mm
    • weight: 1.85kg
    • contains: 61 tables
    • availability: Available
  • Table of Contents

    1. Introduction
    2. Literature and sources
    3. Fermentation and evolution of alcoholic drinks
    4. Soybean processing and fermentation
    5. Food processing and preservation
    6. Tea processing and utilisation
    7. Food and nutritional deficiency diseases
    8. Reflections and epilogue.

  • Author

    H. T. Huang, Needham Research Institute, Cambridge

Sign In

Please sign in to access your account


Not already registered? Create an account now. ×

Sorry, this resource is locked

Please register or sign in to request access. If you are having problems accessing these resources please email

Register Sign in
Please note that this file is password protected. You will be asked to input your password on the next screen.

» Proceed

You are now leaving the Cambridge University Press website. Your eBook purchase and download will be completed by our partner Please see the permission section of the catalogue page for details of the print & copy limits on our eBooks.

Continue ×

Continue ×

Continue ×

Find content that relates to you

Join us online

This site uses cookies to improve your experience. Read more Close

Are you sure you want to delete your account?

This cannot be undone.


Thank you for your feedback which will help us improve our service.

If you requested a response, we will make sure to get back to you shortly.

Please fill in the required fields in your feedback submission.