Angela SCHOTTENHAMMER (ed.): Recovery of Traditional Technologies: A Comparative Study of Past and Present Fermentation and Associated Distillation Technologies in Eurasia and Their Roots [Crossroads, Vol. 14 (Oct. 2016), Special Issue] Contents: Dagmar SCHÄFER: Introduction Angela SCHOTTENHAMMER: Distillation and Distilleries in Mongol Yuan China Dashdondog BAYARSAIKHAN: Drinking Traits and Culture of the Imperial Mongols in the Eyes of Observers and in a Multicultural Context Hyunhee PARK: The Rise of Soju 燒酒: The Transfer of Distillation Technology from "China" to Korea during the Mongol Period (1206–1368) Moldir OSKENBAY: Fermented Dairy Products in Central Asia: Methods for Making Kazakh Qurt and their Health Benefits María de la Paz SOLANO PÉREZ: The Early Path, from the Sacred to the Profane in Fermented Beverages in New Galicia, New Spain (Mexico), Seventeenth to Eighteenth Century Batjargal BATDORJ: Probiotic Properties of Lactic Acid Bacteria Isolated from Mongolian Fermented Mare's Milk Abstracts (in English, Chinese, Japanese and Korean)weiterlesen