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Soy sauce is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is considered to contain a strong umami taste.
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Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats.
Tempeh or tempe is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.
Nattō, spelled as natto in standard English language use, is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.
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 are lactose intolerant.
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Sweet soy sauce is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency and a molasses-like flavor due to the generous addition of palm sugar or jaggery. Kecap manis is widely used with satay. It is similar to, though finer in flavor than, Chinese Tianmian sauce (tianmianjiang). It is by far the most popular type of soy sauce employed in Indonesian cuisine, and accounts for an estimated 90 percent of the nation's total soy sauce production.
Greenwich Plantation was a plantation founded in colonial Savannah, Province of Georgia, in 1765, on land now occupied by Greenwich Cemetery. The site was 100 acres (0.40 km2), including a plantation house and private cemetery, located on the Wilmington River, about 3.5 miles east of the Savannah colony. It was located immediately to the north of Bonaventure Plantation, which existed until 1868 on land now occupied by Bonaventure Cemetery. Its mile-long driveway still exists to the left of Bonaventure's main gates.
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."
Lt. Col. George Douglas Gray was a Scottish physician who served in the British Army in Africa and then as the medical officer to the British ambassador in Peking, China, where he was also the medical superintendent to the British Charitable Hospital there. He assisted in combatting the plague epidemic of 1910–1911 for which he received the thanks of the Chinese government. He was subsequently the British delegate to the International Plague Conference held in Mukden in 1911.
References
- ↑ Chaplin 1996, p. 146-7.
- ↑ Omahen, Sharon (30 August 2006). "Soybeans". New Georgia Encyclopedia. University of Georgia . Retrieved 25 April 2014.
- 1 2 3 4 5 Hymowitz & Harlan 1983.
- ↑ Georgia Gazette, 17 September 1766 – cited by Hymowitz & Harlan (1983)
- ↑ Minutes, Court of Directors, East India Company, 1754–1767 – cited by Hymowitz & Harlan (1983)
- ↑ Russell 2006, p. 193.
- ↑ "Of the Luk=Taw, or Chinese Vetches". London Magazine: Or Gentleman's Monthly Intelligencer. 36: 237. 1767.
- 1 2 Chaplin 1996, p. 147.
- ↑ Shurtleff & Aoyagi 2012, p. 1711.
- ↑ "Soybeans planted first in Georgia". The Rockmart Journal. Georgia. 31 August 1994. p. 13. Retrieved 25 April 2014.
- ↑ Morse, Arrowsmith & Lewis 1805, p. 731.
- ↑ "Samuel Bowen". American Philosophical Society Member History Database. American Philosophical Society. Retrieved 24 November 2020.
- 1 2 Pinkowski, Edward (1997). "General Pulaski's body". Poles in America Foundation, Inc. Retrieved 26 April 2014.
Bibliography
- Chaplin, Joyce E. (1996). An Anxious Pursuit: Agricultural Innovation and Modernity in the Lower South, 1730–1815. University of North Carolina Press. ISBN 978-0807-8461-31.
- Hymowitz, T.; Harlan, J. R. (1983). "Introduction of soybean to North America by Samuel Bowen in 1765". Economic Botany. 37 (4): 371–79. doi:10.1007/BF02904196. JSTOR 4254529. S2CID 12722841.
- Morse, Jedidiah; Arrowsmith, Aaron; Lewis, Samuel (1805). The American Universal Geography, Or: A View of the Present State of All the Empires, Kingdoms, States, and Republicks in the Known World, and of the United States of America in Particular. Vol. I. J.T. Buckingham.
- Russell, David Lee (2006). Oglethorpe and Colonial Georgia: A History, 1733–1783. McFarland & Company. ISBN 978-0786-4223-33.
- Shurtleff, W.; Aoyagi, A. (2012). History of Soy Sauce (160 CE To 2012). Soyinfo Center. ISBN 9781928914440.
Samuel Bowen.