Butchering and curing meats in China

About this book

In the early 20th century, as globalization began to reshape culinary practices, "Butchering and Curing Meats in China" by Carl Oscar Levine emerged as a vital resource. This comprehensive guide delves into the intricate methods of butchering and preserving meats, blending traditional Chinese techniques with Western innovations. Levine meticulously details processes such as curing and smoking, providing readers with a profound understanding of meat preservation that reflects both local customs and international influences. Ideal for culinary students, chefs, and food historians, this document serves as an essential reference for those interested in the evolution of meat preparation in a rapidly changing world. Explore the art of butchering and the science of curing through Levine's expert lens.