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The Oxford Handbook of Food Fermentations
Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Rober...
Witchcraft and the Rise of the First Confucian Empire
Finalist for the 2015 Best First Book in the History of Religions presented by the American Academy of Religion Winner of the 2014 Academic Award for Excellence presented by Chinese Historians in the United States When did Confucianism become the reigning political ideology of imperial China? A pervasive narrative holds it was during the reign of Emperor Wu of the Han dynasty (141–87 BCE). In this book, Liang Cai maintains that such a date would have been too early and provides a new account of this transformation. A hidden narrative in Sima Qian's The Grand Scribe's Records (Shi ji) shows that Confucians were a powerless minority in the political realm of this period. Cai argues that the notorious witchcraft scandal of 91–87 BCE reshuffled the power structure of the Western Han bureaucracy and provided Confucians an opportune moment to seize power, evolve into a new elite class, and set the tenor of political discourse for centuries to come.
Handbook of Fermented Functional Foods, Second Edition
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines th...
Wan's Clinical Application of Chinese Medicine
Much of acupuncture practice in the West remains incomplete or less potent because it has been based upon particular interpretations often by only one individual, in translation. The broad, diverse and ancient practices of Chinese medicine are often misconstrued and overshadowed by the more modern Traditional Chinese Medicine in Westernised texts. This book places more powerful tools in the hands of practitioners and expands our knowledge of the full potential of Chinese medical practices. Grandmaster Wan was a well known doctor of Chinese medicine, who in the traditional way of Chinese teaching took on only a handful of students throughout his life, one of whom was Giorgio Repeti. The autho...
Journal of the North China Branch of the Royal Asiatic Society
Contains list of members.
The nutrition and health potential of geographical indication foods
Traditional foods, diets and food systems play an important role in people’s nutritional status. As the best products of traditional food systems, geographical indication (GI) foods have a great potential to contribute to healthy diets and curb non-communicable diseases. This paper presents five case studies around the world on the nutritional potential of registered GI foods and explores the link between the production processes and the nutritional composition of the final products. The nutritional characteristics of these foods can be largely attributed to their unique ingredients and production procedures, which are linked to their geographical origins.The paper also discusses the development of GI specifications to maintain and improve nutritional values, the role of GI foods in healthy diets, and the determination of food composition. Finally, suggestions on how to leverage GI foods for healthy diets are provided.
