Cookbook, "The Soybean Cookbook: Adventures in Zestful Eating," 1974

Summary

In the 1970s, scientific research linked diets high in animal protein to health problems including heart disease and cancer. Publications helped popularize soybeans as a nutritious meatless alternative that provided quality protein with no cholesterol and less saturated fat than meat. This book describes a variety of soy-based cooking ingredients and includes more than 350 recipes incorporating the versatile soybean.

In the 1970s, scientific research linked diets high in animal protein to health problems including heart disease and cancer. Publications helped popularize soybeans as a nutritious meatless alternative that provided quality protein with no cholesterol and less saturated fat than meat. This book describes a variety of soy-based cooking ingredients and includes more than 350 recipes incorporating the versatile soybean.

Artifact

Book

Date Made

1974

Collection Title

Book Collection 

 On Exhibit

By Request in the Benson Ford Research Center

Object ID

2014.0.26.1

Credit

From the Collections of The Henry Ford.

Material

Paper (Fiber product)

Technique

Printing (Process)

Dimensions

Height: 7 in

Width: 4.25 in

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