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The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan

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The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan - Lee, Victoria
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The first in-depth study of Japanese fermentation science in the twentieth century. The Arts of the Microbial World explores the significance of fermentation phenomena, both as life processes and as technologies, in Japanese scientific culture. Victoria Lee's careful study documents how Japanese scientists and skilled workers sought to use the microbe's natural processes to create new products, from soy-sauce mold starters to MSG, vitamins to statins. In traditional brewing houses as well as in the food, fine chemical, and ...

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The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan 2021, University of Chicago Press

ISBN-13: 9780226812748

Hardcover