Vinegars through the ages

Vinegars of the World

Volumn , Issue , 2009, Pages 17-39

  Mazza, Stefano ^a   Murooka, Yoshikatsu ^b  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b HIROSHIMA INSTITUTE OF TECHNOLOGY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84892205749     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-88-470-0866-3_2     Document Type: Chapter

References (15)

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2. Bo T-A (1988) Brewing techniques for Chinese vinegars: 1. Jyozo-Kyokai-Schi 83:462-471 (in Japanese).
3. Bottero J (2004) The Oldest Cuisine in the World: Cooking in Mesopotamia. University of Chicago Press, Chicago
4. Bourgeois J (1999) Fabrication du vinaigre. In: Staüble Tercier N, Raboud-Schüle I (eds) Ferments en folie. Fondation Alimentarium- Nestlé, Vevey, France
5. Cavalieri D, McGovern PE, Hartl DL, Mortimer R, Polsinelli M (2003) Evidence for S.cerevisiae fermentation in ancient wine. J Mol Evol 57:226-232
6. Conner HA, Allgeier RJ (1976) Vinegar: its history and development. Adv Appl Microbiol 20:81-133
7. Flandrin JL, Montanari M, Sonnenfeld A (2000) Food: A Culinary History. Columbia University Press, New York
8. Fong S (2000) Chinese vinegar. Flavour Fortune 7:5-24
9. Kortlandt F (2002) The Origin of the Goths [available at www.kortlandt.nl/publications/art198e.pdf]
10. Larsen H (1931) An Old Icelandic Medieval Miscellany. Det Norske Videnskaps-Akademi, Oslo.
11. Ma K-K (2002) Chinese vinegar, 1. Origin of Chinese vinegars and their brewing techniques. New Food Ind 44:37-38 (in Japanese)
12. McGovern PE (1998) Wine for eternity. Archaeology 51:28-32
13. McGovern PE, Glusker DL, Exner LJ, Voigt MM (1996) Neolithic resinated wine. Nature 381:480-481
14. Otsuka S (1990) Japanese vinegars. In: Ameyama M, Otsuka S (eds) Sunokagaku. Asakura Shoten, Tokyo, 18-22 (in Japanese)
15. Simoons FJ (1991) Food in China: A Cultural and Historical Inquiry. CRC Press, Boca Raton, FL