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The Chile Pepper in China : A Cultural Biography
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ISBN: 9780231551304 9780231195324 023119532X 0231551304 Year: 2020 Publisher: New York, N.Y. Columbia University Press

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"China was introduced to the American chili pepper in the 16th century, and adoption of the foreign crop spread rapidly to fulfill regional needs. While the Chinese were initially unclear on how to incorporate the chili into their diets and how to compare it alongside their native plants (was it like the Sichuan pepper, ginger, eggplant, or black pepper?), the chili and its versatility became so essential to Chinese cuisine and pharmacopeia that it quickly became indigenized and was later used as an example for native plant identification. As the distinction between foreign and indigenous faded, the influence and popularity of the chili grew, redefining the term "spicy" and appearing in a wide variety of literary texts and art. The cultural symbolism surrounding the chili has even tied the pepper to Mao Zedong as revolutionary imagery, and it continues to be used in Chinese pop culture as a symbol of regional and national identity"--


Book
Total hydronic balancing : a handbook for design and troubleshooting of hydronic HVAC systems
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ISBN: 9163026260 9789163026263 Year: 1994 Publisher: Ljung Tour & Andersson Hydronics AB

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Physics of nonlinear transport in semiconductors
Authors: --- ---
ISBN: 0306403560 1468436406 1468436384 Year: 1980 Volume: vol 52 Publisher: New York Plenum

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Book
Le travail en ambiance chaude: principes, méthodes, mise en oeuvre
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ISBN: 2225820368 Year: 1990 Volume: 7 Publisher: Paris Masson

Pulsation, rotation and mass loss in early-type stars: proceedings of the 162nd Symposium of the International Astronomical Union, held in Antibes-Juan-les-Pins, France, October 5-8, 1993
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ISBN: 0792330447 0792330455 9401110301 Year: 1994 Volume: 162 Publisher: Dordrecht Kluwer


Periodical
Heat treating progress.
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ISSN: 15362558 Publisher: Materials Park (Ohio) : ASM international,

Acrylamide and Other Hazardous Compounds in Heat-Treated Foods.
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ISBN: 1845692012 9781845692018 1845690117 9781845690113 0849390966 9780849390968 Year: 2006 Publisher: Burlington : Elsevier Science,

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Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation.Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes,

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