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Han Material Culture
This book analyzes Han dynasty Chinese archaeology based on a comparison of the forms of vessels found in positively dated tombs.
Six Dynasties Civilization
The Six Dynasties, also known as the "Dark Age” of Chinese history, was a period of political disunity and conflict but also one of important developments in the arts, religion, and culture. This comprehensive and extensively illustrated book covers the material culture of the Six Dynasties, A.D. 220 to 589. Albert E. Dien, a foremost expert on the period, draws on the archaeological findings of mainland China journals as well as historical and literary sources to clarify and interpret the database of over 1,800 tombs developed for this volume. During the Six Dynasties, the influences of non-Chinese nomads, the flourishing of Buddhism, and increasing numbers of foreign merchants in the capitals brought about widespread change. The book explores what the archaeological artifacts reveal about this era of innovation and experimentation between the Han and Tang dynasties.
Enhancement of Nutritional Profile/Biological Activity of Plant-Based Foods by Fermentation
With ever-increasing health consciousness among consumers in the worldwide in the last decades, great attention has been paid on the application of biotechnology methods in the agricultural and food industry. Especially for plant-based foods production, which exhibit co-benefits to human the health and climate. Traditional fermented foods play a crucial role in human diets around the world because of their unique flavors, great nutritional value, and health-beneficial effects. Fermentation is one of the most traditional but still prevalent bio-processing approaches in the food industry, with the great potential to improve the flavor, sensory, nutritional value and biological activity (includ...
Food Safety in China
From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world have also put food safety in the global spotlight. Food Safety in China: Science, Technology, Management and Regulation presents a comprehensive overview of the history and current state of food safety in China, along with emerging regulatory trends and the likely future needs of the country. Although the focus is on China, global perspectives are presented in the chapters and 33 of the 99 authors are from outside of China. Timely and illuminating, this book offers invaluable insights into our understanding of a critical link in the increasingly globalized complex food supply chain of today's world.
