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Author : William Shurtleff
Publisher : Soyinfo Center
ISBN 13 : 1928914446
Total Pages : 2523 pages
Book Rating : 4.9/5 (289 download)
Download or read book History of Soy Sauce (160 CE To 2012) written by William Shurtleff and published by Soyinfo Center. This book was released on 2012 with total page 2523 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
ISBN 13 : 1928914799
Total Pages : 981 pages
Book Rating : 4.9/5 (289 download)
Download or read book History of Soybeans and Soyfoods in the Netherlands, Belgium and Luxembourg (1647-2015) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2015-08-17 with total page 981 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 index. 168 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
ISBN 13 : 1948436094
Total Pages : 1978 pages
Book Rating : 4.9/5 (484 download)
Download or read book History of the Soyfoods Movement Worldwide (1960s-2019) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2019-07-01 with total page 1978 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. 615 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
![Download Food and Drink in American History [3 volumes] PDF Online Free](https://books.google.com/books/content/images/frontcover/lxjOEAAAQBAJ?fife=w200-h370)
Author : Andrew F. Smith
Publisher : Bloomsbury Publishing USA
ISBN 13 : 1610692330
Total Pages : 1715 pages
Book Rating : 4.6/5 (16 download)
Download or read book Food and Drink in American History [3 volumes] written by Andrew F. Smith and published by Bloomsbury Publishing USA. This book was released on 2013-10-28 with total page 1715 pages. Available in PDF, EPUB and Kindle. Book excerpt: This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.
Author : Christine M. Du Bois
Publisher : Reaktion Books
ISBN 13 : 1780239653
Total Pages : 272 pages
Book Rating : 4.7/5 (82 download)
Download or read book The Story of Soy written by Christine M. Du Bois and published by Reaktion Books. This book was released on 2018-04-15 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: The humble soybean is the world’s most widely grown and most traded oilseed. And though found in everything from veggie burgers to cosmetics, breakfast cereals to plastics, soy is also a poorly understood crop often viewed in extreme terms—either as a superfood or a deadly poison. In this illuminating book, Christine M. Du Bois reveals soy’s hugely significant role in human history as she traces the story of soy from its domestication in ancient Asia to the promise and peril ascribed to it in the twenty-first century. Traveling across the globe and through millennia, The Story of Soy includes a cast of fascinating characters as vast as the soy fields themselves—entities who’ve applauded, experimented with, or despised soy. From Neolithic villagers to Buddhist missionaries, European colonialists, Japanese soldiers, and Nazi strategists; from George Washington Carver to Henry Ford, Monsanto, and Greenpeace; from landless peasants to petroleum refiners, Du Bois explores soy subjects as diverse as its impact on international conflicts, its role in large-scale meat production and disaster relief, its troubling ecological impacts, and the nutritional controversies swirling around soy today. She also describes its genetic modification, the scandals and pirates involved in the international trade in soybeans, and the potential of soy as an intriguing renewable fuel. Featuring compelling historical and contemporary photographs, The Story of Soy is a potent reminder never to underestimate the importance of even the most unprepossesing sprout.
Author : Matilda Baraibar Norberg
Publisher : Taylor & Francis
ISBN 13 : 1000903478
Total Pages : 267 pages
Book Rating : 4.0/5 (9 download)
Download or read book The Soybean Through World History written by Matilda Baraibar Norberg and published by Taylor & Francis. This book was released on 2023-06-30 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the changing roles and functions of the soybean throughout world history and discusses how this reflects the complex processes of agrofood globalization. The book uses a historical lens to analyze the processes and features that brought us to the current global configuration of the soybean commodity chain. From its origins as a peasant food in ancient China, today the protein-rich soybean is by far the most cultivated biotech crop on Earth; used to make a huge variety of food and industrial products, including animal feed, tofu, cooking oil, soy sauce, biodiesel and soap. While there is a burgeoning amount of literature on how the contemporary global soy web affects large tracts of our planet’s social-ecological systems, little attention has been given to the questions of how we got here and what alternative roles the soybean has played in the past. This book fills this gap and demonstrates that it is impossible to properly comprehend the contemporary global soybean chain, or the wider agrofood system of which it is a part, without looking at both their long and short historical development. However, a history of the soybean and its changing roles within equally changing agrofood systems is inexorably a history about globalization. Not only does this book map out where soybeans are produced, but also who governs, wields power and accumulates capital in the entire commodity chain from inputs in production to consumption, as well as identifying the institutional context the global commodity chain operates within. The book concludes with a discussion of the main challenges and contradictions of the current soy regime that could trigger its rupture and end. This book is essential reading for students, practitioners and scholars interested in agriculture and food systems, global commodity chains, globalization, environmental history, economic history and social-ecological systems.
Author : Ben-Erik van Wyk
Publisher : University of Chicago Press
ISBN 13 : 022609183X
Total Pages : 321 pages
Book Rating : 4.2/5 (26 download)
Download or read book Culinary Herbs & Spices of the World written by Ben-Erik van Wyk and published by University of Chicago Press. This book was released on 2014-09-26 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: For centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.
Author : Sarah Lohman
Publisher : Simon and Schuster
ISBN 13 : 1476753954
Total Pages : 304 pages
Book Rating : 4.4/5 (767 download)
Download or read book Eight Flavors written by Sarah Lohman and published by Simon and Schuster. This book was released on 2016-12-06 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author : Andre Gordon
Publisher : Academic Press
ISBN 13 : 0128013508
Total Pages : 332 pages
Book Rating : 4.1/5 (28 download)
Download or read book Food Safety and Quality Systems in Developing Countries written by Andre Gordon and published by Academic Press. This book was released on 2016-11-28 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety and Quality Systems in Developing Countries, Volume 2: Case Studies of Effective Implementation begins with a general overview of some of the issues and considerations that impact effective implementation of food safety and quality systems and put this in the context of some of the more noteworthy foodborne illness incidents in the recent past. This book is a rich source of information about the practical application of food science and technology to solving food safety and quality problems in the food industry. Students, researchers, professionals, regulators and market access practitioners will find this book an irreplaceable addition to their arsenal as they deal with issues regarding food safety and quality for the products with which they are working. Explores the keys to effective implementation of Food Safety and Quality Systems (FSQS), with a focus on selected, specific food safety and quality challenges in developing countries and how these can be mitigated Provides a treasure trove of information on tropical foods and their production that have applicability to similar foods and facilities around the world Presents case studies examining national, industry-wide or firm-level issues, and potential solutions
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
ISBN 13 : 192891487X
Total Pages : 1794 pages
Book Rating : 4.9/5 (289 download)
Download or read book History of Soybeans and Soyfoods in Germany (1712-2016), 2nd ed. written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2016-07-12 with total page 1794 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. 338 photographs and illustrations, many old and rare, many recent in color. Free of charge in digital PDF format on Google Books.
Author : Julie Mushynsky
Publisher : Springer Nature
ISBN 13 : 3030673537
Total Pages : 203 pages
Book Rating : 4.0/5 (36 download)
Download or read book The Archaeology, History and Heritage of WWII Karst Defenses in the Pacific written by Julie Mushynsky and published by Springer Nature. This book was released on 2021-03-12 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an archaeological study of the cultures of conflict through an examination of caves and tunnels used during the Pacific War. Referred to here as “karst defenses,” WWII caves and tunnels can be found throughout the karst landscapes of the Pacific. Karst defenses have been hidden, literally by the jungle and figuratively by history, for over 70 years. Based on a study of karst defenses and their related artifacts and oral histories in Saipan, Commonwealth of the Northern Mariana Islands, this book uses karst defenses to investigate the varied human experiences before, during and after the Pacific War. Historically, the book reveals new knowledge about the overall defense strategies used in the Pacific. Karst defenses were a central component of Pacific War defense and were constructed and used by civilians, the Japanese military and U.S. troops as early as 1942. Karst defenses also functioned as command posts, hospitals, shelters, storage units and combat positions. The book sheds light on the social aspects that influenced the construction and use of karst defenses, including the fragmented relationship between the Imperial Japanese Navy and the Imperial Japanese Army, the social status of civilians under Japanese rule and the clandestine plans of the U.S. in Micronesia. The book also discusses the complex contemporary meanings of this dark, shared heritage.
Author : Peter Lunenfeld
Publisher : Penguin
ISBN 13 : 0525561943
Total Pages : 336 pages
Book Rating : 4.5/5 (255 download)
Download or read book City at the Edge of Forever written by Peter Lunenfeld and published by Penguin. This book was released on 2020-08-11 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: An engaging account of the uniquely creative spirit and bustling cultural ecology of contemporary Los Angeles How did Los Angeles start the 20th century as a dusty frontier town and end up a century later as one of the globe's supercities - with unparalleled cultural, economic, and technological reach? In City at the Edge of Forever, Peter Lunenfeld constructs an urban portrait, layer by layer, from serendipitous affinities, historical anomalies, and uncanny correspondences. In its pages, modernist architecture and lifestyle capitalism come together via a surfer girl named Gidget; Joan Didion's yellow Corvette is the brainchild of a car-crazy Japanese-American kid interned at Manzanar; and the music of the Manson Family segues into the birth of sci-fi fandom. One of the book's innovations is to brand Los Angeles as the alchemical city. Earth became real estate when the Yankees took control in the nineteenth century. Fire fueled the city's early explosive growth as the Southland's oil fields supplied the inexhaustible demands of drivers and their cars. Air defined the area from WWII to the end of the Cold War, with aeronautics and aerospace dominating the region's industries. Water is now the key element, and Southern California's ports are the largest in the western hemisphere. What alchemists identify as the ethereal fifth element, or quintessence, this book positions as the glamour of Hollywood, a spell that sustains the city but also needs to be broken in order to understand Los Angeles now. Lunenfeld weaves together the city's art, architecture, and design, juxtaposes its entertainment and literary histories, and moves from restaurant kitchens to recording studios to ultra-secret research and development labs. In the process, he reimagines Los Angeles as simultaneously an exemplar and cautionary tale for the 21st century.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
ISBN 13 : 1928914764
Total Pages : 1726 pages
Book Rating : 4.9/5 (289 download)
Download or read book History of Soybeans and Soyfoods in the United Kingdom and Ireland (1613-2015) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2015-06-14 with total page 1726 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 index. 333 color photographs and illustrations. Free of charge in digital PDF format on Google Books.
Author : Alan Scott Pate
Publisher : Princeton University Press
ISBN 13 : 0691176477
Total Pages : 176 pages
Book Rating : 4.6/5 (911 download)
Download or read book Kanban written by Alan Scott Pate and published by Princeton University Press. This book was released on 2017-05-09 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Kanban, a fusion of art and commerce, refers to the traditional signs Japanese merchants displayed on the streets to advertise their presence, denote the products and services to be found inside, as well as to give individual identity and expression to the shop itself. This book will trace the history of the shop sign in Japan, explore some of the businesses and trades represented, and help the reader travel back to the world of traditional Japan, made emblematic in the fascinating world of kanban"--
Author : Anne Mendelson
Publisher : Columbia University Press
ISBN 13 : 0231541295
Total Pages : 353 pages
Book Rating : 4.2/5 (315 download)
Download or read book Chow Chop Suey written by Anne Mendelson and published by Columbia University Press. This book was released on 2016-11-29 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop Suey uses cooking to trace different stages of the Chinese community's footing in the larger white society. Mendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of American Chinatowns and examines the curious racial dynamic underlying the purposeful invention of hybridized Chinese American food, historically prepared by Cantonese-descended cooks for whites incapable of grasping Chinese culinary principles. Mendelson then follows the eventual abolition of anti-Chinese immigration laws and the many demographic changes that transformed the face of Chinese cooking in America during and after the Cold War. Mendelson concludes with the post-1965 arrival of Chinese immigrants from Taiwan, Southeast Asia, and many regions of mainland China. As she shows, they have immeasurably enriched Chinese cooking in America but tend to form comparatively self-sufficient enclaves in which they, unlike their predecessors, are not dependent on cooking for a white clientele.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
ISBN 13 : 1948436396
Total Pages : 978 pages
Book Rating : 4.9/5 (484 download)
Download or read book History of Soybeans and Soyfoods in Korea (544 CE to 2021) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-05-31 with total page 978 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. 144 photographs and illustrations. Free of charge in digital PDF format.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
ISBN 13 : 1948436809
Total Pages : 210 pages
Book Rating : 4.9/5 (484 download)
Download or read book History of Teriyaki (1813-2022) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2022-07-29 with total page 210 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. 36 photographs and illustrations - mostly color. Free of charge in digital PDF format.
