Soy milk biography books

Is it a traditional food with hidden superpowers? A solution to widespread malnutrition? A substitute for dairy milk? What can the history of soy tell us about how nutrition science, with it's talk of vitamins, protein, and scientifically measurable chemical analyses, came to China? What can the history of soy tell us about how Chinese nationalists in the early twentieth century used nutrition science as part of their state building?

Jia-Chen Fu follows a number of fascinating historical figures, from the anarchist turned soy manufacturer Li Shizeng, to the US-trained nutrition scientists Xian Wu and Daisy Yen Wu, to the social worker and refugee nutrition administrator Nellie Lee, and a dozen other scientists and activists in the early twentieth century. It's a fascinating read, if a bit beyond me as someone with only passing familiarity with the history of the late Qing and Nationalist periods of Chinese history.

Akiko born in Japan, an illustrator, designer, and outstanding cook created hundreds of original illustrations and recipes.

Soy milk biography books

Their books have sold more thancopies. They have also produced SoyaScan, the world's largest computerized database on soyfoods and soybeans with 92, records from B. Soybean Milk for Growth and Development pp. Chapter 5. Chapter 6. Chapter 7. Negotiating Past and Future through the Soybean pp. Chinese Character Glossary pp. Notes pp. The book also has plenty of fascinating details, intriguingliterary anecdotes and some thoughtful discussion of the entanglement of nutritional science and Chinese nationalism.

In all, it is a valuable contribution to food history and to the history of science and medicine in modern China. The Other Milk is a satisfying dive into the world of soy that will appeal to those interested in Republican China, food history, and the history of science, technology, and medicine. In this delightful and timely book, Jia-Chen Fu weaves together stories about the ascent of milk in the western diet, growing Chinese anxiety about their traditional food supply, the tumultuous political changes in twentieth-century China, and the incorporation of soy beans on American farms to explain this global culinary revolution.

Authoritative and fascinating.