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History Of Azuki Beans Worldwide 300 Bce To 2021
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Book Synopsis History of Azuki Beans Worldwide (300 BCE to 2021) by : William Shurtleff; Akiko Aoyagi
Download or read book History of Azuki Beans Worldwide (300 BCE to 2021) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-10-18 with total page 668 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 104 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Book Synopsis History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021) by : William Shurtleff; Akiko Aoyagi
Download or read book History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-10-27 with total page 812 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 152 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Book Synopsis Early History of Soybeans and Soyfoods Worldwide (1024 BCE to 1899) by : William Shurtleff; Akiko Aoyagi
Download or read book Early History of Soybeans and Soyfoods Worldwide (1024 BCE to 1899) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on with total page 1567 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 463 photographs and illustrations. Free of charge in digital PDF format.
Book Synopsis History of Edamame, Vegetable Soybeans, and Vegetable-Type Soybeans (1000 BCE to 2021) by : William Shurtleff; Akiko Aoyagi
Download or read book History of Edamame, Vegetable Soybeans, and Vegetable-Type Soybeans (1000 BCE to 2021) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-11-04 with total page 1139 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis History of Miso and Its Near Relatives by : William Shurtleff; Akiko Aoyagi
Download or read book History of Miso and Its Near Relatives written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-05-05 with total page 2373 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis History of Tofu and Tofu Products (965 CE to 1984) by : William Shurtleff; Akiko Aoyagi
Download or read book History of Tofu and Tofu Products (965 CE to 1984) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2022-06-03 with total page 2602 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 640 photographs and illustrations - many color. Free of charge in digital PDF format.
Book Synopsis History of the Health Foods Movement Worldwide (1875-2021) by : William Shurtleff; Akiko Aoyagi
Download or read book History of the Health Foods Movement Worldwide (1875-2021) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-07-31 with total page 894 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 205 photographs and illustrations - many color. Free of charge in digital PDF format.
Book Synopsis Edible Medicinal And Non-Medicinal Plants by : Lim T. K.
Download or read book Edible Medicinal And Non-Medicinal Plants written by Lim T. K. and published by Springer Science & Business Media. This book was released on 2012-01-30 with total page 1113 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book continues as volume 2 of a multi-compendium on Edible Medicinal and Non-Medicinal Plants. It covers edible fruits/seeds used fresh or processed, as vegetables, spices, stimulants, pulses, edible oils and beverages. It encompasses species from the following families: Clusiaceae, Combretaceae, Cucurbitaceae, Dilleniaceae, Ebenaceae, Euphorbiaceae, Ericaceae and Fabaceae. This work will be of significant interest to scientists, researchers, medical practitioners, pharmacologists, ethnobotanists, horticulturists, food nutritionists, agriculturists, botanists, herbalogists, conservationists, teachers, lecturers, students and the general public. Topics covered include: taxonomy (botanical name and synonyms); common English and vernacular names; origin and distribution; agro-ecological requirements; edible plant part and uses; botany; nutritive and medicinal/pharmacological properties, medicinal uses and current research findings; non-edible uses; and selected/cited references.
Book Synopsis History of Yuba - The Film That Forms Atop Heated Soymilk (1587-2012) by : William Shurtleff
Download or read book History of Yuba - The Film That Forms Atop Heated Soymilk (1587-2012) written by William Shurtleff and published by Soyinfo Center. This book was released on 2012-11 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Food and Agriculture Organization of the United Nations Publisher :Food & Agriculture Org. ISBN 13 :9251304955 Total Pages :241 pages Book Rating :4.2/5 (513 download)
Book Synopsis FUTURE SMART FOOD by : Food and Agriculture Organization of the United Nations
Download or read book FUTURE SMART FOOD written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2018-10-09 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication demonstrates the benefits of neglected and underutilized species, including amaranth, sorghum and cowpea, and their potential contribution to achieving Zero Hunger in South and Southeast Asia.
Book Synopsis History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010) by : William Shurtleff, Akiko Aoyagi
Download or read book History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010) written by William Shurtleff, Akiko Aoyagi and published by Soyinfo Center. This book was released on 2010-06 with total page 1031 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar (formerly Burma), Philippines, Singapore, Thailand, Timor-Leste, Vietnam.
Book Synopsis Cooking through History [2 volumes] by : Melanie Byrd
Download or read book Cooking through History [2 volumes] written by Melanie Byrd and published by Bloomsbury Publishing USA. This book was released on 2020-12-02 with total page 1137 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.
Book Synopsis Professional Baking by : Wayne Gisslen
Download or read book Professional Baking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2004-04-06 with total page 735 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Book Synopsis Octopuses, Squid & Cuttlefish by : Ole G. Mouritsen
Download or read book Octopuses, Squid & Cuttlefish written by Ole G. Mouritsen and published by Springer Nature. This book was released on 2021-05-06 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such as mussels and snails. They can grow to an enormous size with eyes as big as footballs, but they still live for only a couple of years. They mate once in their lifetime and die shortly after. They have blue blood and three hearts and they can shoot out jet-black ink. They have a brain and have behaviours that could be interpreted as signs of intelligence, even though more than half of their brain is distributed in their arms. They are colour blind, but they can change the colour of their skin in a flash. They are masters of disguise and are able to alter the texture of their skin and the patterns displayed on it at lighting speed. They can also ‘taste’ using the suckers on their arms. They can move extremely fast thanks to a jet-propulsion system built into their body cavity. Although they are soft-bodied and look vulnerable, cephalopods are formidable predators. Octopuses have arms that are so strong that they can exert a force equal to hundreds of times their own body weight. Squid and cuttlefish can shoot out a tentacle to capture prey at the speed of a javelin thrown by an expert athlete. Cephalopods are, however, so much more than just fascinating creatures with strange physical characteristics. They are a nutritious, delicious protein source that has found a place for thousands of years in many food cultures around the world. As squid, cuttlefish, and octopuses are native to virtually all parts of the ocean, they are an excellent and available alternative to meat from terrestrial animals. This book is written to promote the overall place of cephalopods in home kitchens and to inspire the uninitiated to add them to their diet. It describes the many facets of their anatomy that play a central role in their potential use as healthy, diverse, and interesting food sources, with a particular emphasis on their taste and texture. By way of an assortment of recipes, the authors hope to dispel the myth that it is difficult to prepare delicious dishes using squid, cuttlefish, and octopuses. In addition, there are contributions to the on-going discussions about how marine resources can be exploited more responsibly in a sustainable manner. Ole G. Mouritsen is a professor of gastrophysics and culinary food innovation at the University of Copenhagen,president of the Danish Gastronomical Academy, and director of the Danish national research and communication centre Taste for Life. Klavs Styrbæk is a chef and leader of the gastronomic enterprise STYRBÆKS, which includes a gourmet restaurant, a cooking school, a catering service, and a product development branch.
Book Synopsis Coffee Biotechnology and Quality by : T. Sera
Download or read book Coffee Biotechnology and Quality written by T. Sera and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 535 pages. Available in PDF, EPUB and Kindle. Book excerpt: Coffee Biotechnology and Quality is a comprehensive volume containing 45 specialised chapters by internationally recognised experts. The book aims to provide a guide for those wishing to learn about recent advances in coffee cultivation and post-harvest technology. It provides a quantitative and rational approach to the major areas of coffee research, including breeding and cloning, tissue culture and genetics, pest control, post-harvest technology and bioconversion of coffee industry residues into commercially valuable products. The chapters review recent experimental work, allowing a conceptual framework for future research to be identified and developed. The book will be of interest to researchers and students involved in any area of coffee research. Consequently, plant breeders, microbiologists, biotechnologists and biochemical engineers will find the book to be a unique and invaluable guide.
Book Synopsis Genetic Enhancement in Major Food Legumes by : Kul Bhushan Saxena
Download or read book Genetic Enhancement in Major Food Legumes written by Kul Bhushan Saxena and published by Springer Nature. This book was released on 2021-09-28 with total page 365 pages. Available in PDF, EPUB and Kindle. Book excerpt: The protein molecule is the basic building block of every living entity. Its deficiency leads to restricted growth and development of individuals. Globally, such malnutrition is on the rise due to various reasons such as rapid population growth, stagnation of productivity, and ever-rising costs. Millions of people, especially in developing and under-developed countries, suffer from protein malnutrition and the only possible solution is to encourage farmers to grow high-protein food legume crops in their fields for domestic consumption. This, however, could be possible if farmers are provided with new cultivars with high yield, and resistance to major insects, diseases, and key abiotic stresses. The major food legume crops are chickpea, cowpea, common bean, groundnut, lentil, pigeonpea, and soybean. Predominantly, the legume crops are grown under a subsistence level and, therefore, in comparison to cereals and horticultural crops their productivity is low and highly variable. The crop breeders around the globe are engaged in breeding suitable cultivars for harsh and changing environments but success has been limited and not up to needs. With the recent development of new technologies in plant sciences, efforts are being made to help under-privileged farmers through breeding new cultivars which will produce more protein per unit of land area. In this book, the contributors analyze the constraints, review new technologies, and propose a future course of crop breeding programs in seven cold and warm season legume crops.
Book Synopsis The History and Future of Technology by : Robert U. Ayres
Download or read book The History and Future of Technology written by Robert U. Ayres and published by Springer Nature. This book was released on 2021 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Eminent physicist and economist, Robert Ayres, examines the history of technology as a change agent in society, focusing on societal roots rather than technology as an autonomous, self-perpetuating phenomenon. With rare exceptions, technology is developed in response to societal needs that have evolutionary roots and causes. In our genus Homo, language evolved in response to a need for our ancestors to communicate, both in the moment, and to posterity. A band of hunters had no chance in competition with predators that were larger and faster without this type of organization, which eventually gave birth to writing and music. The steam engine did not leap fully formed from the brain of James Watt. It evolved from a need to pump water out of coal mines, driven by a need to burn coal instead of firewood, in turn due to deforestation. Later, the steam engine made machines and mechanization possible. Even quite simple machines increased human productivity by a factor of hundreds, if not thousands. That was the Industrial Revolution. If we count electricity and the automobile as a second industrial revolution, and the digital computer as the beginning of a third, the world is now on the cusp of a fourth revolution led by microbiology. These industrial revolutions have benefited many in the short term, but devastated the Earths ecosystems. Can technology save the human race from the catastrophic consequences of its past success? That is the question this book will try to answer.
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