Data/hora: 01/06/2024 01:31:51

Biblioteca(s): | Embrapa Soja.
Data corrente: | 26/10/2012
Data da última atualização: | 07/11/2012
Autoria: | DU BOIS, C. M.; TAN, C. B.; MINTZ, S. W.
Afiliação: | CRISTIANE M. DU BOIS; CHEE-BENG, T.; SIDNEY W. MINTZ.
Título: | The world of soy.
Ano de publicação: | 2008
Fonte/Imprenta: | Urbana: University of Illinois, 2008.
Páginas: | 337 p.
ISBN: | 978-0-252-03341-4
Idioma: | Inglês

Conteúdo:

Introduction: the significance of soy. Acceptance of soy in global and historical context. Legumens in the history of Human Nutrition; Eartly uses of soybean in Chinese history; Fermented beans and western taste; Genetically engineered soy. Ethnographic studies os soy?s acceptance: tofu and related products in Chinese foodways; tofu feasts in Sichuan cuisine; Fermented soybean products and Japanese standard taste; Fermented soyfoods in South Korea; Tofu in Vietnamese life; Soofoods in Indonesia; Social context and diet: changing soy production and consumption in the United States; Soybeans and soyfoods in Brazil, with notes on Argentina: sketch of an expanding world commodity; Soy in Bangladesh: history and prospects; Soybeans and soybean products in West Africa: adoption by farmers and adaptation to foodways. Conclusion: soy?s dominance and destiny.
Appendix A. Scientific names for plants and Edible Fungi. Appendix B. More on tofu in Chengdu.

Thesagro: | Nutrição humana; Soja.
Thesaurus Nal: | Food and Human Nutrition; Soybeans.
Categoria do assunto: | F Plantas e Produtos de Origem Vegetal
Registro original: | Embrapa Soja (CNPSO)
Exemplares: | CNPSO - (33672-1) - ADD - LV - PP - 633.34 - D815w - 2012.00197 - DIS