History of Soybeans and Soyfoods in Missouri (1855-2022): Extensively Annotated Bibliography and Sourcebook
- ISBN-10
- 194843668X
- ISBN-13
- 9781948436687
- Category
- Reference
- Pages
- 1329
- Language
- English
- Published
- 2022-01-29
- 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. 221 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Get the book
Similar books
-
History of Meat Alternatives (965 CE to 2014): Extensively Annotated Bibliography and Sourcebook
By William Shurtleff, Akiko AoyagiThe world's most comprehensive, well documented and well illustrated book on this subject. With extensive index. 435 color photographs and illustrations. Free of charge in digital PDF format on Google Books.
-
History of Yuba - The Film That Forms Atop Heated Soymilk (1587-2012)
By William Shurtleff, Akiko AoyagiHistory of Yuba - The Film That Forms Atop Heated Soymilk (1587-2012)
-
History of Tofu and Tofu Products (965 CE to 2013)
By William Shurtleff, Akiko AoyagiProduct Name: Mrs. Cheng's Tofu. Manufacturer's Name: Cheng's (Mrs.) Soybean Products Inc. Manufacturer's Address: 1829 E. Palolo Ave., Honolulu, Oahu, HI 96816. Date of Introduction: 1978. December. New Product—Documentation: Shurtleff ...
-
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 Fermented Tofu - A Healthy Nondairy / Vegan Cheese (1610-2011)
By William Shurtleff, Akiko AoyagiWilliam Shurtleff, Akiko Aoyagi. HISTORY OF FERMENTED TOFU - A HEALTHY NONDAIRY / VEGAN CHEESE (1610-2011): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK Including Various Names and Types: Sufu, Red Fermented Tofu, Bean Cheese, ...
-
Li Yu-Ying (Li Shizeng) - History of His Work with Soyfoods and Soybeans in France, And His Political Career in...
By William Shurtleff, Akiko AoyagiLi Yu-Ying (Li Shizeng) - History of His Work with Soyfoods and Soybeans in France, And His Political Career in...
-
History of Soy Ice Cream and Other Non-Dairy Frozen Desserts (1899-2013): Extensively annotated bibliography and sourcebook
By William Shurtleff, Akiko Aoyagi1951–Hoffman Products (York, Pennsylvania), Subsidiary of York Barbell Co., launches Bob Hoffman's HiProteen (powder)–based on ISP. 1952–Rich Products Corp. launches Sundi Whip, a nondairy fountain topping in a pressurized can- based on ...
-
History of Soy Sauce (160 CE To 2012)
By William Shurtleff, Akiko AoyagiLetter (e-mail) to William Shurtleff at Soyinfo Center ... Timberlake, Sean. 2011. SFoodies 92: No. 10. Oboro Tofu at Eiji (Web article).
-
History of Natto and Its Relatives (1405-2012)
By William Shurtleff, Akiko AoyagiIn: Martin S. Peterson and Donald K. Tressler, eds. 1965. Food Technology the World Over. Vol. II. South America, Africa and the Middle East, Asia. Westport, Connecticut: AVI Publishing Co., Inc. ix + 414 p. See p. 35994. Illust. Index.
-
History of Worcestershire Sauce (1837-2012)
By William Shurtleff, Akiko AoyagiWilliam Shurtleff, Akiko Aoyagi. Lee & Co. (Maitland). The sauce was exported by Lea & Perrins (Worcester) and by Crosse and Blackwell (London); it was sold by “Grocers and Oilmen universally.” Plate 54 states: “Lea & Perrins have been ...