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Author : Masako Matsuno
Publisher : Pantheon
Page : 32 pages
File Size : 52,9 Mb
Release : 1974-03-01
Category : Bamboo
ISBN : 039482802X
Taro enters the bamboo grove looking for his dinner and comes away with much more than he expected.
Author : Masako Matsuno
Publisher : Unknown
Page : 32 pages
File Size : 42,6 Mb
Release : 1964
Category : Bamboo
ISBN : 0394917278
Taro enters the bamboo grove looking for his dinner and comes away with much more than he expected.
Author : Masako Matsuno
Publisher : Unknown
Page : 0 pages
File Size : 41,7 Mb
Release : 1963
Category : Electronic
ISBN : OCLC:61060186
Author : Masako Matsuno
Publisher : Unknown
Page : 27 pages
File Size : 41,8 Mb
Release : 1991
Category : Folklore
ISBN : 4834029034
Author : Susanne Lucas
Publisher : Reaktion Books
Page : 184 pages
File Size : 41,7 Mb
Release : 2024-11-12
Category : Nature
ISBN : 9781780232065
A natural and cultural history of this important and useful plant. We may think of bamboo only as a snack for cuddly panda bears, but we use the plant as food, clothing, paper, fabric, and shelter. Drawing on a vast array of sources, this book builds a complete picture of bamboo in both history and our modern world. Susanne Lucas shows how bamboo has always met the physical and spiritual requirements of humanity while at the same time being exploited by people everywhere. Lucas describes how bamboo’s special characteristics, such as its ability to grow quickly and thus be an easily replaced resource, offers potential solutions to modern ecological dilemmas. She explores the vital role bamboo plays in the survival of many animals and ecosystems, as well as its use for some of the earliest books ever written, as the framework for houses, and for musical instruments. As modern research and technologies advance, she explains, bamboo use has increased dramatically—it can now be found in the filaments of light bulbs, airplanes, the reinforcements of concrete, and even bicycles. Filled with illustrations, Bamboo is an interesting new take on a plant that is both very old and very new.
Author : Jeanne Jacob
Publisher : Bloomsbury Publishing USA
Page : 184 pages
File Size : 54,5 Mb
Release : 2021-12-06
Category : Cooking
ISBN : 9798216085768
This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals. When we think of Japanese food in the United States, certain images come to mind: sushi, ramen, and hibachi restaurants. But what is food like in this island nation? What do people eat and drink every day? Are food concerns similar to those in the United States, where obesity is a major issue? This volume offers comprehensive coverage on the cuisine of Japan. Readers will learn about the history of food in the country, influential ingredients that play an important role in daily cooking and consumption, meals and dishes for every occasion, and what food is like when dining out or stopping for snacks from street vendors. An additional chapter examines food issues and dietary concerns. Recipes accompany every chapter. A chronology, glossary, sidebars, and bibliography round out the work.
Author : Y. H. Hui,E. Özgül Evranuz
Publisher : CRC Press
Page : 825 pages
File Size : 54,6 Mb
Release : 2012-05-17
Category : Technology & Engineering
ISBN : 9781439849040
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Author : Yuan Mei
Publisher : Berkshire Publishing Group
Page : 464 pages
File Size : 45,5 Mb
Release : 2018-10-31
Category : Cooking
ISBN : 9781614728511
Recipes from the Garden of Contentment: Yuan Mei’s Manual of Gastronomy is the first English edition of the Suiyuan Shidan 随園食单, one of the world’s most famous books about food. It is both a culinary treatise and a cookbook, written in the late eighteenth century by the poet Yuan Mei 袁枚. This translation by Sean J. S. Chen conveys the charm, humor, and erudition of one of China’s greatest writers. The book includes recipes for well-known yet exotic dishes such as bird’s nest and shark’s fin, and offers modern readers a unique perspective on Chinese history and culinary culture.
Author : Y. H. Hui,E. Özgül Evranuz
Publisher : CRC Press
Page : 821 pages
File Size : 45,7 Mb
Release : 2012-05-17
Category : Technology & Engineering
ISBN : 9781439870693
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Author : Ward Hunt Goodenough,Hiroshi Sugita
Publisher : American Philosophical Society
Page : 590 pages
File Size : 52,8 Mb
Release : 1990
Category : Foreign Language Study
ISBN : 0871690144
This second volume of the Trukese-English Dictionary supplements the first one, published in 1980. It provides an English-Trukese index or finderlist for the Trukese-English of the first volume & a concordance of roots, including what appear to be complex words that we cannot analyze into constituent elements. The Truk Dictionary Project was supported by the Nat. Science Found. (NSF), the Dept. of Ed. of the Trust Territory of the Pacific Islands, the Univ. of Penna., & the Univ. of Hawaii. Illustration.
Author : China. Kuo chi mao i chü
Publisher : Unknown
Page : 984 pages
File Size : 47,5 Mb
Release : 1973
Category : Industries
ISBN : UOM:39015048475399
Author : Yuan Mei
Publisher : Berkshire Publishing Group
Page : 250 pages
File Size : 46,8 Mb
Release : 2019-05-31
Category : Cooking
ISBN : 9781614728269
The Way of Eating: Yuan Mei`s Manual of Gastronomy (Suiyuan Shidan) is, remarkably, the first English edition of one of the world’s most famous books about food. The Way of Eating is a treatise and a cookbook, written in the late eighteenth century by the Qing dynasty poet Yuan Mei. It includes recipes for well-known dishes such as birds nest and sharks fin, and offers modern readers an appealing perspective on Chinese history and culinary culture, and was translated and annotated by Sean J. S. Chen with editorial advice from E. N. Anderson and Jeffrey Riegel. This edition is in English but includes Chinese characters and vocabulary, and is 250 pages in length. The team’s aim was to convey the charm, humor, and erudition of one of China’s greatest writers. Also included are a glossary and a bibliography of additional sources. Chinese food expert Nicole Mones, author of the novel The Last Chinese Chef, has contributed an engaging introduction to Yuan Mei and his work. “This is far more than a cookbook: The Way of Eating is food history at its finest, a window into a fascinating and long-lost world.” Ruth Reichl, author of Save Me the Plums Translator and annotator Sean Jy-Shyang Chen is a scientific developer for computer assisted minimally invasive neurosurgery. This is his first publication outside the fields of science and engineering.
Author : Shiu-ying Hu
Publisher : Chinese University Press
Page : 940 pages
File Size : 52,9 Mb
Release : 2005
Category : Nature
ISBN : 9629962292
The food plants of an area provide the material basis for the survival of its population, and furnish inspiring stimuli for cultural development. There are two parts in this book. Part 1 introduces the cultural aspects of Chinese food plants and the spread of Chinese culinary culture to the world. It also describes how the botanical and cultural information was acquired; what plants have been selected by the Chinese people for food; how these foodstuffs are produced, preserved, and prepared; and what the western societies can learn from Chinese practices. Part 2 provides the botanical identification of the plant kingdom for the esculents used in China as food and/or as beverage. The plants are illustrated with line drawings or composite photographic plates. This book is useful not only as a text for general reading, but also as a work reference. Naturally, it would be a useful addition to the general collection of any library.
Author : China. Kuo chi mao i chü
Publisher : Unknown
Page : 982 pages
File Size : 50,7 Mb
Release : 1933
Category : Industries
ISBN : UCAL:B3125362
Author : Glencoe Staff
Publisher : Unknown
Page : 132 pages
File Size : 47,9 Mb
Release : 1995
Category : Electronic
ISBN : 0021324905
