History Of Soybeans And Soyfoods In Japan And In Japanese Cookbooks And Restaurants Outside Japan 701 Ce To 2014
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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.
History of Soybeans and Soyfoods in Eastern Europe (Including All of Russia) (1783-2020) by William Shurtleff; Akiko Aoyagi Pdf
The world's most comprehensive, well documented, and will illustrated book on this subject. Extensive subject and geographical index. 146 photographs, maps and illustrations - mostly color. Free of charge in digital PDF format on Google Books
History of the Soyfoods Movement Worldwide (1960s-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. 615 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
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 Wisconsin (1883-2021) 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. 188 photographs and illustrations - mostly color. Free of charge in digital PDF format.
History of Azuki Beans Worldwide (300 BCE to 2021) by William Shurtleff; Akiko Aoyagi Pdf
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.
History of Industrial Uses of Soybeans (Nonfood, Nonfeed) (660 CE-2017) 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. 145 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
History of Soybean Variety Development, Breeding and Genetic Engineering (1902-2020) 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. 152 photographs and illustrations - mostly color, Free of charge in digital format on Google Books.
History of the Natural and Organic Foods Movement (1942-2020) 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. 66 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
History of Teriyaki (1813-2022) 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. 36 photographs and illustrations - mostly color. Free of charge in digital PDF format.
History of Soybean Crushing: Soy Oil and Soybean Meal (980-2016): 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. 378 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
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.
Routledge Handbook of Food in Asia by Cecilia Leong-Salobir Pdf
Throwing new light on how colonisation and globalization have affected the food practices of different communities in Asia, the Routledge Handbook of Food in Asia explores the changes and variations in the region’s dishes, meals and ways of eating. By demonstrating the different methodologies and theoretical approaches employed by scholars, the contributions discuss everyday food practices in Asian cultures and provide a fascinating coverage of less common phenomenon, such as the practice of wood eating and the evolution of pufferfish eating in Japan. In doing so, the handbook not only covers a wide geographical area, including Japan, Indonesia, Vietnam, Singapore, India, China, South Korea and Malaysia, but also examines the Asian diasporic communities in Canada, the United States and Australia through five key themes: Food, Identity and Diasporic Communities Food Rites and Rituals Food and the Media Food and Health Food and State Matters. Interdisciplinary in nature, this handbook is a useful reference guide for students and scholars of anthropology, sociology and world history, in addition to food history, cultural studies and Asian studies in general.
From craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles. In Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture, from the evolution of the microbiome to food preservation techniques, distinctive flavor profiles around the globe, and the building of community. Fans of fermentation, chefs, and anyone fascinated with the origins of various foods will enjoy this engaging popular history, which is accompanied by 42 recipes adapted from historic sources, including sauerkraut, corn beer, uji (fermented grain porridge), pickles and relishes, vinegars, ketchup, soy sauce, Tepache (fermented pineapple drink), vinegars, beet kvass, and more.
Author : Jonathan H. X. Lee Publisher : Bloomsbury Publishing USA Page : 757 pages File Size : 51,9 Mb Release : 2018-10-12 Category : Social Science ISBN : 9798216050094
Asian American History Day by Day by Jonathan H. X. Lee Pdf
For student research, this reference highlights the importance of Asian Americans in U.S. history, the impact of specific individuals, and this ethnic group as a whole across time; documenting evolving policies, issues, and feelings concerning this particular American population. Asian American History Day by Day: A Reference Guide to Events provides a uniquely interesting way to learn about events in Asian American history that span several hundred years (and the contributions of Asian Americans to U.S. culture in that time). The book is organized in the form of a calendar, with each day of the year corresponding with an entry about an important event, person, or innovation that span several hundred years of Asian American history and references to books and websites that can provide more information about that event. Readers will also have access to primary source document excerpts that accompany the daily entries and serve as additional resources that help bring history to life. With this guide in hand, teachers will be able to more easily incorporate Asian American history into their classes, and students will find the book an easy-to-use guide to the Asian American past and an ideal "jumping-off point" for more targeted research.