The soybean, soy bean, or soya bean is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Breakfast sausage is a type of fresh sausage, typically made from pork, that is a common breakfast food in the United States. In the United States, the predominant flavorings used for seasoning are black pepper and sage. There are also varieties seasoned with maple syrup or cayenne pepper. Some breakfast sausage is flavored with cured bacon.
Soy milk, also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Soy milk may be used as a substitute for dairy milk by individuals who are vegan or lactose intolerant.
The Pitman Vegetarian Hotel was a hotel that opened in 1898 in the County Buildings, Corporation Street, Birmingham, England, as an expansion of a vegetarian restaurant on the same site. The manager was James Henry Cook. According to his daughter, Kathleen Keleny, it was named after Sir Isaac Pitman, then vice-president of the Vegetarian Society. It was still operating in the 1930s.
Tofu skin, yuba, beancurd skin, beancurd sheet, or beancurd robes is a food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have similar texture and flavor to some tofu products.
John W. Daniels was an American businessman. He was the co-founder and chairman of Archer Daniels Midland.
House Foods Corporation is one of Japan's largest food manufacturers and brands. It began in 1913 in Osaka as Urakami Shoten and began selling curry in 1926.
Tofu is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra firm. Tofu is also known as bean curd in English. It is a traditional component of East Asian and Southeast Asian cuisines that has also been consumed in China for over 2,000 years. In modern Western cooking, it is most often treated as a meat substitute.
Mildred Mathilda Lager was an American pioneer of natural foods and health food.
Friedrich J. Haberlandt (1826–1878) was a professor of agriculture at the Hochschule fuer Bodenkultur in Vienna, Austria-Hungary. He is best known for his book Die Sojabohne, which introduced soybean cultivation to Western and Central Europe.
Wotou or wowotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China.
Kin Yamei also seen as Chin Ya-mei or Jin Yunmei, or anglicized as Y. May King, was a Chinese-born, American-raised doctor, hospital administrator, educator, and nutrition expert. She is credited with introducing tofu to the United States Department of Agriculture (USDA) during World War I.
Ten Talents is a vegetarian and vegan cookbook originally published in 1968 by Rosalie Hurd and Frank J. Hurd. At the time, it was one of the few resources for vegetarian and vegan cooks. The cookbook promotes Christian vegetarianism and a Bible-based diet, in keeping with teachings of the Seventh-day Adventist Church. By 1991, the 750-recipe cookbook was entering its 44th printing and had sold more than 250,000 copies. An expanded edition with more than 1,000 recipes was issued in 2012.
The Farm Vegetarian Cookbook is a vegan cookbook by Louise Hagler, first published in 1975. It was influential in introducing Americans to tofu, included recipes for making and using tempeh and other soy foods, and became a staple in vegetarian kitchens.
Ellen Goodell Smith was an American hydropathic physician, vegetarian and writer.
Harry Willis Miller was an American physician, thyroid surgeon and Seventh-day Adventist missionary. Miller was a vegetarian and pioneer in the development of soy milk.
Otto Heinrich Carque was a French–American businessman, fruit grower, naturopath, raw foodist, vegetarian and writer. He was the first to use the term natural food.
William Roy Shurtleff also known as Bill Shurtleff is an American researcher and writer about soy foods. Shurtleff and his former wife Akiko Aoyagi have written and published consumer-oriented cookbooks, handbooks for small- and large-scale commercial production, histories, and bibliographies of various soy foods. These books introduced soy foods such as tofu, tempeh, and miso on a wide scale to non-Asian Westerners, and are largely responsible for the establishment of non-Asian soy food manufacturers in the West beginning in the late 1970s. In 1980, Lorna Sass wrote in The New York Times, "The two people most responsible for catapulting tofu from the wok into the frying pan are William Shurtleff and Akiko Aoyagi.” In 1995, Suzanne Hamlin wrote in The New York Times, “At the turn of the century there were two tofu suppliers in the United States. Today there are more than 200 tofu manufacturers...and tofu can be found in nearly every supermarket."
Lenna Frances Cooper was an American dietitian and co-founder of the Academy of Nutrition and Dietetics. She has been called “a pioneer in vegetarian nutrition and dietetics.”
Akiko Aoyagi is an American cookbook author and artist. She is best known as the recipe developer, illustrator, and co-author of the soy-based cookbook series The Book of Tofu (1975), The Book of Miso (1976), and The Book of Tempeh (1979), that had a strong impact on the natural foods movement within the American counterculture.
