In an attempt to unite agriculture and industry, Henry Ford financed large-scale soybean experimentation. He hired researchers to investigate industrial applications for soybeans, and to study their culinary potential. This booklet promoted the soybean as a nutritious food. It contains recipes that incorporate cooked soybeans, as well as soy-based milk, butters, and "cheese" (tofu).

In the 1970s, scientific research linked diets high in saturated fat and cholesterol to health problems including heart disease and cancer. The United States government urged Americans to reduce their consumption of meat and encouraged alternative proteins. This recipe booklet introduced soybeans as a nutritious, versatile ingredient that provided quality protein with no cholesterol and less saturated fat than meat.

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 describes a variety of soy-based cooking ingredients and includes more than 350 recipes incorporating the versatile soybean.

Throughout the 1930s, Henry Ford promoted soybeans as a versatile crop with promising industrial and culinary potential. He also incorporated them into his own diet. Ford's personal pastry chef at that time was Jan Willemse. In this book, Willemse recounts his introduction to the soybean as an ingredient and provides a selection of soy-based recipes he prepared for Henry Ford.

Ford Motor Company poured resources into the 1939-40 New York World's Fair, spending more than $5 million to construct and maintain its elaborate and well-attended exposition space. Ford's massive exhibition building attracted fairgoers with industrial demonstrations and informative displays. The huge, revolving "Ford Cycle of Production" - which explained how raw materials became Ford automobile parts - particularly impressed visitors.

Throughout the 1930s, Henry Ford vigorously promoted soybeans as a versatile crop with industrial and culinary potential. This Ford Motor Company booklet touted soybeans as nutritious, inexpensive substitutes for traditional ingredients. It contains recipes that incorporate cooked soybeans, as well as soy-based milk, butters, and "cheese" (tofu).

Ford Motor Company's exhibition at Chicago's 1933-34 Century of Progress Exposition included the industrial barn. Here, exhibitions and demonstrations illustrated Henry Ford's belief that soybeans could unify agriculture and industry, building more profitable farms. A special dinner held on August 17, 1934, showcased the crop's wide-ranging culinary potential.

Hippie lifestyles of the 1960s encouraged Americans to think vegetarian in the late 20th century. This cookbook, first published in 1971, gave tips for cooking with non-meat protein rich foods like grains, beans and peanuts rather than meat.