History of Soybeans and Soyfoods in Mexico and Central America (1877-2009): Extensively Annotated Bibliography and Sourcebook PDF Download
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Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914217
Category : Cooking
Languages : en
Pages : 426
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Book Description
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914217
Category : Cooking
Languages : en
Pages : 426
Get Book Here
Book Description
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436094
Category : Reference
Languages : en
Pages : 1978
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Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 615 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436280
Category : Social Science
Languages : en
Pages : 1087
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 162 photographs and illustrations - including many early seed catalog covers. Free of charge in digital PDF format.
Author: Matthew Roth
Publisher: University Press of Kansas
ISBN: 0700626344
Category : History
Languages : en
Pages : 368
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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.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436396
Category : History
Languages : en
Pages : 978
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 144 photographs and illustrations. Free of charge in digital PDF format.
Author: William Shurtleff, Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 192891425X
Category : Cooking
Languages : en
Pages : 731
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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: 1948436825
Category : Reference
Languages : en
Pages : 365
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 84 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436574
Category : Reference
Languages : en
Pages : 1139
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 100 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 194843637X
Category : Reference
Languages : en
Pages : 2373
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Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.
Author: Michele Barone
Publisher: Springer Nature
ISBN: 3030590917
Category : Science
Languages : en
Pages : 67
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Book Description
This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food products. Grass pea has very interesting nutritional qualities, including an abundance of proteins and peculiar organoleptic properties. As the crop also shows an enhanced resistance to adverse conditions, it is used in many geographical areas as the main ingredient of certain traditional foods. On the other hand, grass pea is questionable as a source of human and animal nutrition because it contains a neurotoxin – β-N-oxalyl-L-α,β-diaminopropionic acid – that is known for its neurological effects. The related disease is referred to as ‘neurolathyrism’ and occurs when grass pea-based foods are consumed in large quantities. The book is divided into five chapters, the first of which summarizes the chemical and biochemical properties of grass pea and provides nutritional evaluations. The second chapter provides an overview of foods containing Lathyrus sativus around the world, while the third describes Italian foods in detail. The fourth chapter focuses on the problem of neurolathyrism in connection with human nutrition and health. In closing, the fifth chapter sheds light on the historical and traditional food products sector from a food traceability and authenticity standpoint.
