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- Cookbook, "The Soybean Cookbook: Adventures in Zestful Eating," 1974 - 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.
- 1974
- Collections - Artifact
Cookbook, "The Soybean Cookbook: Adventures in Zestful Eating," 1974
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.
- Cookbook, "The Book of Tofu: Food for Mankind," 1979 - 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.
- 1979
- Collections - Artifact
Cookbook, "The Book of Tofu: Food for Mankind," 1979
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.
- "Recipes for Soybean Foods," circa 1931 - 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).
- circa 1931
- Collections - Artifact
"Recipes for Soybean Foods," circa 1931
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).
- "Recipes for Soy Bean Foods," Ford Motor Company, circa 1939 - 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).
- circa 1939
- Collections - Artifact
"Recipes for Soy Bean Foods," Ford Motor Company, circa 1939
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).
- "Soybeans in Family Meals," U.S. Department of Agriculture Home and Garden Bulletin No. 208, 1974 - 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.
- 1974
- Collections - Artifact
"Soybeans in Family Meals," U.S. Department of Agriculture Home and Garden Bulletin No. 208, 1974
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.