History of Amazake and Rice Milk (1000 BCE to 1021): Extensively Annotated Bibliography and Sourcebook
- ISBN-10
- 1948436558
- ISBN-13
- 9781948436557
- Category
- Reference
- Pages
- 356
- Language
- English
- Published
- 2021-10-25
- Publisher
- Soyinfo Center
- Authors
- William Shurtleff, Akiko Aoyagi
Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 158 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Get the book
Similar books
-
History of Fermented Black Soybeans (165 B. C. To 2011)
By William Shurtleff, Akiko AoyagiEvan's recollection is that Paul Hawken's trip to Japan was more to study the language and culture, but he did work on Erewhon business while he was there. Moreover, he returned from Japan after about 9 months to work at Erewhon.
-
History of Miso and Its Near Relatives: Extensively Annotated Bibliography and Sourcebook
By William Shurtleff, Akiko AoyagiIntroduction by Dr. David Frawley. Illust. by Amadea Morningstar. Index. 23 cm. [40 ref] • Summary: This is a lacto-ovo vegetarian cookbook based on Ayurvedic principles. Contents: Part I: General Information. History of Ayurveda.
-
History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021): Extensively Annotated Bibliography and...
By William Shurtleff, Akiko AoyagiTranslated by Emily Busch. Berkeley, California: North Atlantic Books. xii + 270 p. Illust. Glossary and index of Japanese words. Recipe index. 26 x 20 cm. • Summary: This is a remarkable book by a remarkable man, with many deep ...
-
Portraits of Edo and Early Modern Japan: The Shogun’s Capital in Zuihitsu Writings, 1657–1855
By Gerald GroemerThis volume presents a series of five portraits of Edo, the central region of urban space today known as Tokyo, from the great fire of 1657 to the devastating earthquake of 1855.
-
History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010): Extensively Annotated Bibliography and Sourcebook
By William Shurtleff, Akiko AoyagiHesseltine, C.W.; Smith, Mabel; Bradle, Barbara; Ko Swan Djien. 1963. Investigations of tempeh ... A satisfactory laboratory- scale fermentation is described based on a 20 to 24-hour fermentation of dehulled beans with R. oligosporus.
-
History of Cheese, Cream Cheese and Sour Cream Alternatives (With or Without Soy) (1896-2013):: Extensively Annotated Bibliography and Sourcebook
By William Shurtleff, Akiko AoyagiIntroduction by Dr. David Frawley. Illust. by Amadea Morningstar. Index. 23 cm. [40 ref] • Summary: This is a lacto-ovo vegetarian cookbook based on Ayurvedic principles. Contents: Part I: General Information. History of Ayurveda.
-
History of the Natural and Organic Foods Movement (1942-2020): Extensively Annotated Bibliography and Sourcebook
By William Shurtleff, Akiko Aoyagi,Manufacturer's Address: 216 Gardner Rd., Brookline, MA 02146. Date of Introduction: 1972 October. Ingredients: High-protein wheat flour. Broth: Water, kombu, sauteed onions, soy sauce, fresh gingerroot. Batter: Pre-ground corn meal, ...
-
Let's Learn Japanese Picture Dictionary
By Marlene GoodmanEach Let's Learn Language Picture Dictionary in the series boasts 30 delightful two-page spreads that vividly illustrate the meanings of words.
-
Yogurt in Health and Disease Prevention
By Nagendra P. ShahYogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease.
-
Trends in Non-alcoholic Beverages
By Charis M. GalanakisRecent advances on membrane processes for the concentration of fruit juices: a review. J. Food Eng. 63 (3), 303À324. Johnson, R.A., Nguyen, M.H., 2017. Understanding Membrane Distillation and Osmotic Distillation. John Wiley & Sons.