Early History of Soybeans and Soyfoods Worldwide (1915-1923) PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Early History of Soybeans and Soyfoods Worldwide (1915-1923) PDF full book. Access full book title Early History of Soybeans and Soyfoods Worldwide (1915-1923) by William Shurtleff; Akiko Aoyagi. Download full books in PDF and EPUB format.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436361
Category : Reference
Languages : en
Pages : 1334
Get Book Here
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 315 photographs and illustrations. Free of charge in digital PDF format.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436361
Category : Reference
Languages : en
Pages : 1334
Get Book Here
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 315 photographs and illustrations. Free of charge in digital PDF format.
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914705
Category : Soybean
Languages : en
Pages : 2058
Get Book Here
Book Description
The world;s most comprehensive, we documented, and well illustrated book on this subject. With extensive index. 520 photographs and illustrations. Free of charge in digital format on Google Books.
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914691
Category : Soybean
Languages : en
Pages : 1283
Get Book Here
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 351 color photos or illustrations, Free of charge in digital format on Google Books,
Author: Aurora M. Baltazar
Publisher: John Wiley & Sons
ISBN: 1119737575
Category : Technology & Engineering
Languages : en
Pages : 1145
Get Book Here
Book Description
The book presents discussions on: Biology and ecology of major troublesome weeds infesting rice, wheat, corn, soybean, focusing on different cropping patterns in both tropical and temperate cropping systems and science-based weed management practices involving chemical, non-chemical, biological, integrated methods. Herbicides used, with their most recent classification, identification of new target sites, mechanisms and modes of action and how and why weeds evolve resistance to herbicides. New concepts, new paradigms and new technologies to manage evolution of resistance to herbicides including weed genomics, bioherbicides and allelochemicals. Highly recommended for students, teachers, researchers, agronomists, horticulturists, crop physiologists, and crop protection specialists in tropical and temperate agricultural systems, particularly in areas where major tropical weeds are posing potential threats to temperate agricultural systems.
Author: William Shurtleff, Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 192891425X
Category : Cooking
Languages : en
Pages : 731
Get Book Here
Book Description
This book won the prestigious Oberly Award for the best bibliography in the agricultural or natural sciences in 2009 It contains 2,336 references. Begins with a chronology of soy in Africa from 1857 to 2009. This is a book about the history of soybeans and soyfoods in Africa, Algeria, Angola, Benin, Botswana, Burkina Faso, Burundi, Cameroon, Cape Verde, Central African Republic, Chad, Comoro Islands, Comoros, Congo Republic, Congo, Democratic Republic of (DRC), Democratic Republic of the Congo (DRC), Cote d'Ivoire, Ivory Coast, Djibouti, Egypt, Equatorial Guinea, Eritrea, Ethiopia, Gabon, Gambia, Ghana, Guinea-Bissau, Guinea, Kenya, Lesotho, Liberia, Libya, Madagascar, Malawi, Mali, Mauritania, Mauritius, Morocco, Mozambique, Namibia, Nigeria, Niger, Reunion, Rhodesia, Rwanda, Senegal, Seychelles, Sierra Leone, Somalia, South Africa, Sao Tome and Principe, Sudan, Swaziland, Tanzania, Togo, Tunisia, Uganda, Zaire, Zambia, and Zimbabwe. Contains a full-page color map of soy in Africa, plus 25 historical illustrations and photos, many color.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436353
Category : Reference
Languages : en
Pages : 1358
Get Book Here
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 300 photographs and illustrations. Free of charge in digital PDF format.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914802
Category :
Languages : en
Pages : 562
Get Book Here
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 134 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author: Charles Vancouver Piper
Publisher:
ISBN:
Category : Cooking (Soybeans)
Languages : en
Pages : 362
Get Book Here
Book Description
Author: William Shurtleff, Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914357
Category : Reference
Languages : en
Pages : 163
Get Book Here
Book Description
Author: Matthew Roth
Publisher: University Press of Kansas
ISBN: 0700626344
Category : History
Languages : en
Pages : 368
Get Book Here
Book Description
At the turn of the twentieth century, soybeans grew on so little of America’s land that nobody bothered to track the total. By the year 2000, they covered upward of 70 million acres, second only to corn, and had become the nation’s largest cash crop. How this little-known Chinese transplant, initially grown chiefly for forage, turned into a ubiquitous component of American farming, culture, and cuisine is the story Matthew Roth tells in Magic Bean: The Rise of Soy in America. The soybean’s journey from one continent into the heart of another was by no means assured or predictable. In Asia, the soybean had been bred and cultivated into a nutritious staple food over the course of centuries. Its adoption by Americans was long in coming— the outcome of migration and innovation, changing tastes and habits, and the transformation of food, farming, breeding, marketing, and indeed the bean itself, during the twentieth century. All come in for scrutiny as Roth traces the ups and downs of the soybean’s journey. Along the way, he uncovers surprising developments, including a series of catastrophic explosions at soy-processing plants in the 1930s, the widespread production of tofu in Japanese-American internment camps during World War II, the decades-long project to improve the blandness of soybean oil, the creation of new southern soybean varieties named after Confederate generals, the role of the San Francisco Bay Area counterculture in popularizing soy foods, and the discovery of soy phytoestrogens in the late 1980s. We also encounter fascinating figures in their own right, such as Yamei Kin, the Chinese American who promoted tofu during World War I, and African American chemist Percy Lavon Julian, who played a critical role in the story of synthetic human hormones derived from soy sterols. A thoroughly engaging work of narrative history, Magic Bean: The Rise of Soy in America is the first comprehensive account of the soybean in America over the entire course of the twentieth century.
