Einband gross Recovery of Traditional Technologies

Recovery of Traditional Technologies

A Comparative Study of Past and Present Fermentation and Associated Distillation Technologies in Eurasia and Their Roots

von

Bayarsaikhan, DashdondogPark, HyunheeOskenbay, MoldirSolano Pérez, María de la PazBatdorj, BatjargalSchottenhammer, AngelaHrsg.Schäfer, DagmarEinleitung

BuchKartoniert, Paperback

154 Seiten

Englisch

OSTASIEN Verlagerschienen am15.03.2017Erste Auflage

Angela SCHOTTENHAMMER (ed.): Recovery of Traditional Technologies: A Comparative Study of Past and Present Fermentation and Associated Distillation Technologies in Eurasia and Their Roots [Crossroads, Vol. 14 (Oct. 2016), Special Issue]Contents: Dagmar SCHÄFER: IntroductionAngela SCHOTTENHAMMER: Distillation and Distilleries in Mongol Yuan ChinaDashdondog BAYARSAIKHAN: Drinking Traits and Culture of the Imperial Mongols in the Eyes of Observers and in a Multicultural ContextHyunhee PARK: The Rise of Soju çé: The Transfer of Distillation Technology from "China" to Korea during the Mongol Period (1206-1368)Moldir OSKENBAY: Fermented Dairy Products in Central Asia: Methods for Making Kazakh Qurt and their Health BenefitsMaría de la Paz SOLANO PÉREZ: The Early Path, from the Sacred to the Profane in Fermented Beverages in New Galicia, New Spain (Mexico), Seventeenth to Eighteenth CenturyBatjargal BATDORJ: Probiotic Properties of Lactic Acid Bacteria Isolated from Mongolian Fermented Mare's MilkAbstracts (in English, Chinese, Japanese and Korean)mehr

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KlappentextAngela SCHOTTENHAMMER (ed.): Recovery of Traditional Technologies: A Comparative Study of Past and Present Fermentation and Associated Distillation Technologies in Eurasia and Their Roots [Crossroads, Vol. 14 (Oct. 2016), Special Issue]Contents: Dagmar SCHÄFER: IntroductionAngela SCHOTTENHAMMER: Distillation and Distilleries in Mongol Yuan ChinaDashdondog BAYARSAIKHAN: Drinking Traits and Culture of the Imperial Mongols in the Eyes of Observers and in a Multicultural ContextHyunhee PARK: The Rise of Soju çé: The Transfer of Distillation Technology from "China" to Korea during the Mongol Period (1206-1368)Moldir OSKENBAY: Fermented Dairy Products in Central Asia: Methods for Making Kazakh Qurt and their Health BenefitsMaría de la Paz SOLANO PÉREZ: The Early Path, from the Sacred to the Profane in Fermented Beverages in New Galicia, New Spain (Mexico), Seventeenth to Eighteenth CenturyBatjargal BATDORJ: Probiotic Properties of Lactic Acid Bacteria Isolated from Mongolian Fermented Mare's MilkAbstracts (in English, Chinese, Japanese and Korean)

Details

ISBN/GTIN978-3-946114-38-3

ProduktartBuch

EinbandartKartoniert, Paperback

FormatPaperback (Deutsch)

Verlag

OSTASIEN Verlag

ErscheinungsortGossenberg

ErscheinungslandDeutschland

Erscheinungsjahr2017

Erscheinungsdatum15.03.2017

AuflageErste Auflage