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Article: Chinese food science and culinary history: a new study.(Book Review)
- Article from:
- The Journal of the American Oriental Society
- Article date:
- October 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 American Oriental Society. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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THIS LARGE TOME is a most welcome contribution to the study of Chinese food science and culinary history. The author, Huang Hsing-tsung [TEXT NOT REPRODUCIBLE IN ASCII], served as Joseph Needham's secretary in Chongqing in the early 1940s. He subsequently went on to obtain a D.Phil. in chemistry at Oxford, and then worked for food processing and pharmaceutical companies in the United States. He also served as a program director for the National Science Foundation and more recently Deputy Director of the Needham Research Institute. The book was originally conceived in 1954 as a work on fermentation ("the conversion of grains to alcoholic drinks"), and by 1979, two other ...