The Pitman Vegetarian Hotel was a hotel that operated from 1898 until the 1930s in the County Buildings (now Grade II* listed), Corporation Street, Birmingham, England, as an expansion of the Pitman Vegetarian Restaurant established in 1896 on the same site. [1] [2] [3]
In 1896, the Murdoch Chambers & Pitman Building was built by J. Crouch and E. Butler for Dean's Furniture and the Pitman Vegetarian Restaurant. In 1898, the restaurant expanded into the Pitman Vegetarian Hotel. [3]
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. [4] It was still operating in the 1930s. [3]
After the War, Pitman Building's warren of rooms housed a variety of voluntary organisations under the Birmingham Voluntary Service Council, which included the Citizens Advice Bureau and other social services. [5]
In 2023, MP DevCo, a joint venture between developers Regal Property Group and Trigram Properties, acquired the building from the city council to build a 156-bedroom hotel with an estimated opening date in 2025. [6]
The same proprietor ran the Pitman Health Food Co. (also called Pitman Reform Food Stores) at Aston Brook Street, Birmingham, advertising in 1909 as "The Largest Health Food Dealers in the World". [7] Selling direct and by mail order, it manufactured meat-free products including Pitman Sea-Side Paste, Pitman Savoury Nut Meat, Nuto Cream, Brazose Meat, Vigar Extract, Vegsal Soups, and Fruitarian Cakes and wafers. It also sold cooking utensils such as the Pitman Steam Cooker, a multilevel boiler and steamer. [8]
Mahatma Gandhi is known to have received jars of Nuto Cream and Nuto Cream Soup from the company. [9]
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.
Amazake is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using the koji mold Aspergillus oryzae, which also includes miso, soy sauce, and sake.
Tofu skin, yuba, beancurd skin, beancurd sheet, or beancurd robes is a food item 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 a similar texture and flavor to some tofu products.
In Spanish, cecina is meat that has been salted and dried by means of air, sun or smoke. The word comes from the Latin siccus (dry), via Vulgar Latin (caro) *siccīna, "dry (meat)".
Mollie Katzen is an American cookbook author and artist. The author of twelve cookbooks, she is best known for the hand-lettered, illustrated Moosewood Cookbook (1977) and The Enchanted Broccoli Forest (1982). She has written and illustrated three children's cookbooks, Pretend Soup (1994), Honest Pretzels (1999), and Salad People (2005). In 2007 the Moosewood Cookbook was inducted into the James Beard Cookbook Hall of Fame. In 2017, her papers were collected by the National Museum of American History at the Smithsonian Institution. This includes all the hand-lettered originals, plus illustrations, from the Moosewood Cookbook and The Enchanted Broccoli Forest, and is now part of their permanent collection.
Plamil Foods Is a British manufacturer of vegan food products. Founded in 1965, the company has produced and pioneered soy milk, egg-free mayonnaise, pea-based milk, yogurts, confection bars and chocolate.
Wotou or wowotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China.
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.
La Loma Foods, formerly named Loma Linda Food Company and Loma Linda Foods, and with products presently branded under the name Loma Linda and Loma, is a former food manufacturing company that produced vegetarian and vegan foods. It is presently an active brand of vegetarian and vegan food products produced and purveyed by the Atlantic Natural Foods Company of Nashville, North Carolina. Loma Linda Foods began operations in 1905 under the name The Sanitarium Food Company and was owned by the Seventh-day Adventist Church until 1990.
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.
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.
Wushi Zhongkuilu is a late-13th-century Medieval Chinese culinary work on household cookery written by an anonymous author from the Pujiang region known only as "Madame Wu". It is the earliest known culinary work written by or attributed to a Chinese woman and is believed to have been published in during late Song Dynasty or early Yuan dynasty.
George Black was a Scottish physician who operated a vegetarian hotel in Belstone called Dartmoor House.
Alan Stoddard was an English osteopath and vegetarianism activist. He significantly advanced the acceptance of osteopathy and alternative medicine within the medical community. Stoddard was also influential in the vegetarian movement, serving as President of the East Surrey Vegetarian Society and chairman of Plantmilk Ltd, which produced a plant milk alternative to dairy in the 1960s.
