| Book Review | The American Historical Review, 108.5

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| Book Review | The American Historical Review, 108.5 | The History Cooperative

Book Review

Asia

H. T. Huang. Science and Civilisation in China. Volume 6, Biology and Biological Technology; part 6, Fermentations and Food Science. New York: Cambridge University Press. 2000. Pp. xxviii, 741. $150.00.
This book by H. T. Huang is the result of fifty plus years of inquiry, observations, and research into the history, technology, and practice of processing food products in China. The "author's note" alone is worth reading for its power to bring the sights, sounds, and even flavors of the food-processing practices of a Chinese village in the 1940s vividly back to life. Nor does Huang disappoint in the following six hundred plus copiously illustrated, richly detailed, and densely researched pages on "fermentations and food science" in Chinese history.	1
The most recent contribution to Joseph Needham's Science and Civilisation of China series, this book brings the total number in the series to twenty-one monographs. It also marks the completion of part five of volume six on biology and biological technology. The book's eight subsections provide an introduction to food resources in ancient China and the Chinese culinary system, a literature review of primary and secondary sources, an analysis of Chinese fermentation processes and the evolution of wines, a study of soybean processing and fermentation, a discussion of food processing and preservation techniques, a succinct history of tea processing and use, a short review of nutritional deficiency diseases, and an epilogue with theoretical conclusions.	. . .

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