Project Gutenberg
2022-06-10
Public domain in the USA.
272
Levine, Carl Oscar
Butchering and curing meats in China
$aChina :$bCanton Christian College,$c1921.
Canton Christian College bulletin no. 27
Anonymous (This book was produced from images made available by the HathiTrust Digital Library and the Internet Archive.)
"Butchering and Curing Meats in China" by Carl Oscar Levine is a practical guide written in the early 20th century. This scientific publication details the methods of butchering and preserving various types of meats in China, covering both local and foreign techniques. It focuses on the consumption and processing of meats such as pork, beef, mutton, and poultry, reflecting cultural practices related to meat preparation in a specific regional context. The book serves as an educational resource, outlining processes like the selection of animals for slaughter, techniques for bleeding and dressing, and methods for curing meats. Levine provides insights into the characteristics of different species raised in China and discusses practical applications of butchering, including numerous recipes for cured and processed meats. By addressing both American and Chinese methods of meat curing, the guide offers a comprehensive overview designed to aid agricultural students and the general public in understanding and implementing successful meat preservation practices. (This is an automatically generated summary.)
https://archive.org/details/ButcheringAndCuringMeatsInChina/mode/2up
20220525155312levine
1921
CN
Reading ease score: 77.1 (7th grade). Fairly easy to read.
en
Meat -- Preservation
Slaughtering and slaughter-houses -- China
TS
Text
Category: Science - Earth/Agricultural/Farming
Category: Cooking & Drinking
Category: How To ...
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