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Butchering and curing meats in China
Carl Oscar Levine
Hogs, water buffalo, goats, and poultry, as butchered and cured in China a century ago. Carl Levine documents the food animals, selection for slaughter, and curing methods observed at first hand, a rare technical record of Chinese meat craft written for Western readers. Agricultural reporting from far outside the usual cookbook world. Study a butchery tradition most books never mention.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
103 chapters
- 1BUTCHERING AND CURING MEATS IN CHINA
- 2CONTENTS
- 3Preface
- 4Introduction
- 5Origin of Meat Foods
- 6Food Animals in China
- 7§ 1. Hogs
- 8§ 2. Cattle
- 9§ 3. Water Buffalo Beef
- 10§ 4. Sheep and Goats
- 11§ 5. Poultry
- 12Selection of Animals for Slaughter
- 13§ 6. Health
- 14§ 7. Condition
- 15§ 8. Breeding
- 16§ 9. Feeding
- 17§ 10. Age and Size for Killing
- 18Preparation of the Animals for Slaughter
+ 85 more. The full contents open with the book.
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