Yifang Fang (Author)
Jiang, Xiaoyuan (Editor)
Springer
Pages: 131-158
Publication date: 2021
Language: English
We all enjoy eating food naturally. For decades, many experts and scholars have studied the history of Chinese food and yielded fruitful results. They have provided new perspectives and fresh ideas for the development of modern food technology. In this chapter, the author focuses on his professional field by studying the history of science and technology and core issues based on historical materials and deductive logic on food.
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