[Sca-cooks] Needham VI:5 as a culinary source

[Volker Bach]

Salvete

I was just idly wondering what the more knowledgeable ones out here think of 
J-. Needham: Science and Civilisation in China; Food and Fermentation Science 
as a resource for culinary recreation. I realise he isn't trying to give 
recipes, but how well founded are the translations of the ones he quotes? How 
reliable are the transmission pathways? 

I've learned the hard way that current Chinese science isn't always credible, 
but I can't judge this one. 

Giano


	

	
		
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