Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 1928914500
Category : Reference
Languages : en
Pages : 418
Book Description
History of Yuba - The Film That Forms Atop Heated Soymilk (1587-2012)
Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 1928914500
Category : Reference
Languages : en
Pages : 418
Book Description
History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)
Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 1928914659
Category : Soybean
Languages : en
Pages : 3377
Book Description
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 China, in Chinese Cookbooks and Restaurants, and in Chinese Work with Soyfoods Outside China (Including Taiwan, Manchuria, Hong Kong & Tibet) (1949-2022)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1948436663
Category : Reference
Languages : en
Pages : 1569
Book Description
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 China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014)
Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 1928914683
Category : Soybean
Languages : en
Pages : 3015
Book Description
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.
The End of Animal Farming
Author: Jacy ReesePublisher: Beacon Press
ISBN: 0807019453
Category : Nature
Languages : en
Pages : 234
Book Description
A bold yet realistic vision of how technology and social change are creating a food system in which we no longer use animals to produce meat, dairy, or eggs. Michael Pollan’s The Omnivore’s Dilemma and Jonathan Safran Foer’s Eating Animals brought widespread attention to the disturbing realities of factory farming. The End of Animal Farming pushes this conversation forward by outlining a strategic roadmap to a humane, ethical, and efficient food system in which slaughterhouses are obsolete—where the tastes of even the most die-hard meat eater are satisfied by innovative food technologies like cultured meats and plant-based protein. Social scientist and animal advocate Jacy Reese analyzes the social forces leading us toward the downfall of animal agriculture, the technology making this change possible for the meat-hungry public, and the activism driving consumer demand for plant-based and cultured foods. Reese contextualizes the issue of factory farming—the inhumane system of industrial farming that 95 percent of farmed animals endure—as part of humanity’s expanding moral circle. Humanity increasingly treats nonhuman animals, from household pets to orca whales, with respect and kindness, and Reese argues that farmed animals are the next step. Reese applies an analytical lens of “effective altruism,” the burgeoning philosophy of using evidence-based research to maximize one’s positive impact in the world, in order to better understand which strategies can help expand the moral circle now and in the future. The End of Animal Farming is not a scolding treatise or a prescription for an ascetic diet. Reese invites readers—vegan and non-vegan—to consider one of the most important and transformational social movements of the coming decades.
History of the Soyfoods Movement Worldwide (1960s-2019)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1948436094
Category : Reference
Languages : en
Pages : 1978
Book Description
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.
Early History of Soybeans and Soyfoods Worldwide (1024 BCE to 1899):
Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 1928914691
Category : Soybean
Languages : en
Pages : 1283
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 351 color photos or illustrations, Free of charge in digital format on Google Books,
History of Tofu and Tofu Products (965 CE to 2013)
Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 1928914551
Category : Soyfoods
Languages : en
Pages : 4016
Book Description
History of Soy Sauce (160 CE To 2012)
Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 1928914446
Category : Fermented soyfoods
Languages : en
Pages : 2523
Book Description
History of Soybeans and Soyfoods in the Netherlands, Belgium and Luxembourg (1647-2015)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1928914799
Category : Soybean
Languages : en
Pages : 981
Book Description
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.