History Of Soybeans And Soyfoods In China In Chinese Cookbooks And Restaurants And In Chinese Work With Soyfoods Outside China Including Taiwan Manchuria Hong Kong Tibet 1949 2022
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History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014) by William Shurtleff,H.T. Huang,Akiko Aoyagi Pdf
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 372 photographs and illustrations. Free of charge in digital format on Google Books.
History of Soybeans and Soyfoods in China, in Chinese Cookbooks and Restaurants, and in Chinese Work with Soyfoods Outside China (Including Taiwan, Manchuria, Hong Kong & Tibet) (1949-2022) by William Shurtleff; Akiko Aoyagi Pdf
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 231 photographs and illustrations - mostly color. Free of charge in digital PDF format.
History of Soybeans and Soyfoods in Manchuria (1833-2022) by William Shurtleff; Akiko Aoyagi Pdf
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 177 photographs and illustrations - mostly color. Free of charge in digital PDF format.
The Soybean Through World History by Matilda Baraibar Norberg,Lisa Deutsch Pdf
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.
History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014) by William Shurtleff,Akiko Aoyagi Pdf
The world's most comprehensive, well documented, and well illustrated book on this subject, with 445 photographs and illustrations. Plus an extensive index.
This dissertation explores the role the global market for soybeans and soybean products played in the history of modern Manchuria (northeastern China). During the late nineteenth and early twentieth centuries, Manchuria underwent drastic political, social, and economic transformation, experiencing mass immigration, war, industrialization, and imperialism. Scholars of the region have focused extensively on how the construction of railway networks precipitated and intensified these historical phenomena, invoking the concept of "railway imperialism" as a central explanatory device. This dissertation contributes a new perspective to this existing historiography by reframing the early-twentieth-century history of Manchuria as a narrative of the soybean trade. It argues that, during the late-nineteenth and early-twentieth centuries, changes in how people living outside of Manchuria consumed soybeans and soybean-products radically transformed how governments, businesses, and individuals within the region interacted with one another and conceptualized the space of Manchuria. During the mid-nineteenth and early-twentieth centuries, Manchuria and the soybean were inextricably linked to one another. The region and the commodity were so inseparable that the soybean was widely known throughout the world as the "Manchurian Bean," and Manchuria, the "Land of the Soybean." In the early-nineteenth century, Qing officials, merchants, and farmers viewed Manchuria as a vital source of the soybean-based fertilizers that fueled a spectacular increase in cotton production in the fertile agricultural lands of the lower Yangtze River Valley. In the mid-nineteenth century, British merchants discovered that participation in the soybean trade was a prerequisite for establishing a commercial presence in Manchuria. Towards the end of the century, Manchuria's status as a source of soybean-based fertilizers sparked Japan's initial interest in the region, an interest that would culminate decades later in invasion and colonization. In the early twentieth century, scientists, manufacturers, and agronomists in Europe and the Americas discovered the soybean's remarkable potential as an industrial material, foodstuff, and fertilizer. The subsequent surge in global demand for the commodity sent traders from throughout the world streaming into Manchuria, and people around the world came to identify Manchuria as the world's leading producer and exporter of soybeans. With the outbreak of war in the 1930s, the soybean's versatility as a protein-rich foodstuff, fertilizer, and source of industrial raw material led Japanese policymakers to see Manchuria as an indispensable part of the Japanese Empire and one of the central pegs of Japan's wartime economy.
History of Soybeans and Soyfoods in Africa (1857-2019) by William Shurtleff; Akiko Aoyagi Pdf
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 113 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books
History of Soybeans and Soyfoods in Canada (1831-2019) by William Shurtleff; Akiko Aoyagi Pdf
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 224 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Li Yu-Ying (Li Shizeng) - History of His Work with Soyfoods and Soybeans in France, And His Political Career in China and Taiwan (1881-1973) by William Shurtleff, Akiko Aoyagi Pdf
From the authors of THE BOOK OF TOFU comes this updated tribute to miso. One of Japan'¬?s most beloved foods for over a thousand years, miso is a cultured, high-protein seasoning perfectly at home in recipes within and beyond the boundaries of Asian cuisine. Available in a range of flavors, colors, textures, and aromas as varied as that of the world'¬?s fine cheeses and wines, miso makes a delicious addition to stocks, stews, dressings, casseroles, and desserts. With traditional Japanese recipes like Miso Soup with Potato, Wakame, & Tofu; Eggplant with Sesame & Miso Sauce; as well as those more familiar to the Western palate-Tostadas, Quiche Ni?ßoise with Miso, and Boston Baked Soybeans with Brown Rice and Miso-THE BOOK OF MISO offers a bounty of ways to enjoy this wonderfully healthful seasoning.‚Ä¢ Over 400 tempting recipes accompanied by more than 300 illustrations.
