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)
Title | 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) PDF eBook |
Author | William Shurtleff, Akiko Aoyagi |
Publisher | Soyinfo Center |
Pages | 163 |
Release | 2011-06-08 |
Genre | Reference |
ISBN | 1928914357 |
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)
Title | 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) PDF eBook |
Author | William Shurtleff |
Publisher | Soyinfo Center |
Pages | 3015 |
Release | 2014-06-22 |
Genre | Soybean |
ISBN | 1928914683 |
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 France (1665-2015)
Title | History of Soybeans and Soyfoods in France (1665-2015) PDF eBook |
Author | William Shurtleff; Akiko Aoyagi |
Publisher | Soyinfo Center |
Pages | 1202 |
Release | 2015-04-21 |
Genre | Soybean |
ISBN | 192891473X |
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 145 photographs and illustrations. Free of charge in digital format on Google Books.
History of the Soyfoods Movement Worldwide (1960s-2019)
Title | History of the Soyfoods Movement Worldwide (1960s-2019) PDF eBook |
Author | William Shurtleff; Akiko Aoyagi |
Publisher | Soyinfo Center |
Pages | 1978 |
Release | 2019-07-01 |
Genre | Reference |
ISBN | 1948436094 |
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.
Moral Foods
Title | Moral Foods PDF eBook |
Author | Angela Ki Che Leung |
Publisher | University of Hawaii Press |
Pages | 361 |
Release | 2020-02-29 |
Genre | Social Science |
ISBN | 082488762X |
Moral Foods: The Construction of Nutrition and Health in Modern Asia investigates how foods came to be established as moral entities, how moral food regimes reveal emerging systems of knowledge and enforcement, and how these developments have contributed to new Asian nutritional knowledge regimes. The collection’s focus on cross-cultural and transhistorical comparisons across Asia brings into view a broad spectrum of modern Asia that extends from East Asia, Southeast Asia, to South Asia, as well as into global communities of Western knowledge, practice, and power outside Asia. The first section, “Good Foods,” focuses on how food norms and rules have been established in modern Asia. Ideas about good foods and good bodies shift at different moments, in some cases privileging local foods and knowledge systems, and in other cases privileging foreign foods and knowledge systems. The second section, “Bad Foods,” focuses on what makes foods bad and even dangerous. Bad foods are not simply unpleasant or undesirable for aesthetic or sensory reasons, but they can hinder the stability and development of persons and societies. Bad foods are symbolically polluting, as in the case of foreign foods that threaten not only traditional foods, but also the stability and strength of the nation and its people. The third section, “Moral Foods,” focuses on how themes of good versus bad are embedded in projects to make modern persons, subjects, and states, with specific attention to the ambiguities and malleability of foods and health. The malleability of moral foods provides unique opportunities for understanding Asian societies’ dynamic position within larger global flows, connections, and disconnections. Collectively, the chapters raise intriguing questions about how foods and the bodies that consume them have been valued politically, economically, culturally, and morally, and about how those values originated and evolved. Consumers in modern Asia are not simply eating to satisfy personal desires or physiological needs, but they are also conscripted into national and global statemaking projects through acts of ingestion. Eating, then, has become about fortifying both the person and the nation.
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)
Title | 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) PDF eBook |
Author | William Shurtleff; Akiko Aoyagi |
Publisher | Soyinfo Center |
Pages | 1569 |
Release | 2022-01-11 |
Genre | Reference |
ISBN | 1948436663 |
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)
Title | History of Soybeans and Soyfoods in Manchuria (1833-2022) PDF eBook |
Author | William Shurtleff; Akiko Aoyagi |
Publisher | Soyinfo Center |
Pages | 1197 |
Release | 2022-01-16 |
Genre | Reference |
ISBN | 1948436671 |
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.