Cookbook, "The Book of Tofu: Food for Mankind," 1979

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 included historical information, preparation instructions, and recipes incorporating tofu, a versatile curd made from soybeans.

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 included historical information, preparation instructions, and recipes incorporating tofu, a versatile curd made from soybeans.

Artifact

Book

Date Made

1979

Collection Title

Book Collection 

 On Exhibit

By Request in the Benson Ford Research Center

Object ID

88.282.105

Credit

From the Collections of The Henry Ford. Gift of the Eleanor Safford Estate.

Material

Paper (Fiber product)

Technique

Printing (Process)

Dimensions

Height: 6.938 in

Width: 4.125 in

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