'Huang has covered almost everything that one could possibly want to know about food and food processing in traditional China.' Journal of History of Medicine '... illuminating, quirky and infectiously enthusiastic ...'. Annals of Science 'H. T. Huang is a distinguished biochemist as well as being deeply learned in the Chinese tradition ... Huang's technical explanations are often demanding, but the reader who perseveres will find the book rewarding.' British Journal for the History of Science 'Huang's work is a thorough analysis of the archaeological, classical, historical, medical, literary, scientific and secondary literature on food processing in China and the reader will find here all he needs for his research. ... this large volume is a most welcome contribution to the study of Chinese food science and culinary history and it can be seen as the definitive work in any language on Chinese food science.' Ute Engelhardt, East Asian Science, Technology, and Medicine