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1. |
Record Nr. |
UNISA996394353003316 |
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Autore |
Heming Edmund <fl. 1695.> |
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Titolo |
July 1. 1691. By virtue of a patent granted by King Charles II. for a new invention of lamps with convex glasses [[electronic resource]] |
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Pubbl/distr/stampa |
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Descrizione fisica |
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Soggetti |
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Patent laws and legislation - Great Britain |
Lamps - England |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Imprint from Wing. |
By Edward Heming. |
Reproduction of the original in the Goldsmiths' Library, University of London. |
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Sommario/riassunto |
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2. |
Record Nr. |
UNINA9910588594503321 |
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Autore |
Lee Cherl-Ho |
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Titolo |
Korean Food and Foodways : The Root of Health Functional Food / / by Cherl-Ho Lee |
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Pubbl/distr/stampa |
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Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 |
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ISBN |
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9789811900235 |
9789811900228 |
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Edizione |
[1st ed. 2022.] |
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Descrizione fisica |
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1 online resource (326 pages) |
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Disciplina |
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Soggetti |
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Food science |
Biology - Technique |
Food Science |
Biological Techniques |
Alimentació |
Llibres electrònics |
Corea |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di contenuto |
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Chapter 1: Diet of Northeast Asian Paleolithic Peoples -- Chapter 2: The Nutritional Anthropological Contribution of Primitive -- Pottery Culture -- Chapter 3: Rice and Soybean Cultivation -- Chapter 4: Food science and Dongyi Tribes -- Chapter 5: Food science and Rice Cakes and Korean Sweets -- Chapter 6: Characteristics and Classification of Joseon Soy Sauce -- Chapter 7: Kimchi and Jeotgal -- Chapter 8: Korean Non-alcoholic Beverages -- Chapter 9: Traditional Korean Alcoholic Drinks -- Chapter 10: Eastern Medicine and the Founding of the Traditional Korean Diet -- Chapter 11: Food and Nutritional Status -- Chapter 12. Harmony of Eastern and Western Diet. |
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Sommario/riassunto |
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This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and nutritionists, including accurate, up-to-date information on Korean food science together with background information, archeological findings, as well as food methods and research on Korean fermented foods (e.g., grain wine, kimchi, jeotgal, and soybean sauces). It also |
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discusses historical backgrounds and manufacturing method details of traditional food categories, such as rice cakes, sweets, fermented sauces, and alcoholic and non-alcoholic beverages, and helps us understand the full science behind Korean traditional food. This book elaborates on the various changes in food culture brought about by recent updates, and inspires future contributions of Korean food concepts, particularly regarding the latest research on the intersection of food and Traditional Eastern Medicine. While the book will be particularly valuable for researchers and scholars interested in specifics in food science, it will also appeal to traditional medicine researchers seeking new knowledge for current functional foods. |
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