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Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 390 pages
File Size : 55,5 Mb
Release : 1985
Category : Bean curd industry
ISBN : 093333219X
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 76 pages
File Size : 41,8 Mb
Release : 1989
Category : Soy ice cream industry
ISBN : WISC:89017605809
Abstract: This biliography contains references to published and unpublished documents concerning tofutti and other soy ice creams. The references cover the period 1985-January 1989 and are listed chronologically with a subject/country index and an author/company index to provide access. Types of documents referred to include: books, journal articles, patents, annual reports, theses, news releases, interviews, unpublished manuscripts, letters, etc.
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 782 pages
File Size : 50,8 Mb
Release : 2013-10-18
Category : Non-dairy frozen desserts
ISBN : 9781928914594
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 816 pages
File Size : 51,5 Mb
Release : 2017-05-17
Category : Electronic
ISBN : 9781928914921
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 253 photographs and illustrations - mostly color, Free of charge.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 978 pages
File Size : 53,9 Mb
Release : 2021-05-31
Category : History
ISBN : 9781948436397
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
Page : 1978 pages
File Size : 51,9 Mb
Release : 2019-07-01
Category : Reference
ISBN : 9781948436090
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
Page : 981 pages
File Size : 48,6 Mb
Release : 2015-08-17
Category : Soybean
ISBN : 9781928914792
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
Page : 1632 pages
File Size : 42,7 Mb
Release : 2019-09-14
Category : Soybean
ISBN : 9781948436113
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.
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 3377 pages
File Size : 53,6 Mb
Release : 2014-02-19
Category : Soybean
ISBN : 9781928914655
The world's most comprehensive, well documented, and well illustrated book on this subject, with 445 photographs and illustrations. Plus an extensive index.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1669 pages
File Size : 48,5 Mb
Release : 2016-01-17
Category : Soy proteins
ISBN : 9781928914839
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 405 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 365 pages
File Size : 44,6 Mb
Release : 2022-09-09
Category : Reference
ISBN : 9781948436823
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
Page : 4016 pages
File Size : 40,5 Mb
Release : 2013-05
Category : Soyfoods
ISBN : 9781928914556
Author : KeShun Liu
Publisher : Springer
Page : 557 pages
File Size : 42,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461517634
The soybean [Glycine max (L. ) Merrill], a native of China, is one of the oldest crops of the Far East. For centuries, the Chinese and other Oriental people, including Japanese, Korean, and Southeast Asians, have used the bean in various forms as one of the most important sources of dietary protein and oil. For this reason and because the amount of protein produced by soybeans per unit area of land is higher than that of any other crop, this little old bean has been called "yellow jewel," "great treasure," "nature's miracle protein," and "meat of the field. " Now this bean is seen by some as a weapon against world hunger and a protein of the future. Most recently, the soybean has been touted as a possible weapon against chronic diseases. Since large-scale introduction to the Western world at the beginning of the twentieth century, the cultivation and use of soybeans have undergone a dramatic revolution: from traditional soyfoods in the Orient to a new generation of soyfoods in the West, from animal feed to value-added food protein ingredients, from industrial paints to affordable table oils and spreads, from an old field crop to a new crop with wide regions of adoptability, herbicide tolerance, pest resistance, and/or altered chemical composition, and from limited regional cultivation to expanded worldwide production.
Author : Andrew F. Smith
Publisher : Oxford University Press
Page : 754 pages
File Size : 40,6 Mb
Release : 2015
Category : Cooking
ISBN : 9780199397020
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 356 pages
File Size : 52,6 Mb
Release : 2021-10-25
Category : Reference
ISBN : 9781948436557
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 158 photographs and illustrations - mostly color. Free of charge in digital PDF format.