10 ENGLISH BOOKS RELATING TO «SOY PEA»
Discover the use of
soy pea in the following bibliographical selection. Books relating to
soy pea and brief extracts from same to provide context of its use in English literature.
1
History of
Soy Sauce (160 CE To 2012)
As to what the pea is botanically we are not quite sure; it does not belong to the
proper Pea (Pisum), but is very near the Chinese Soy Pea, and is probably a form
of that or a closely related species. The Soy Pea (formerly Soja hispida, but now ...
William Shurtleff, Akiko Aoyagi, 2012
2
History of Roasted Whole
Soy Flour (Kinako),
Soy Coffee, ...
All the following varieties were sown May 20 [1893] and received the same
treatment: “The common Soja Bean or Soy Pea.–Seed round, yellow. Vigorous
growing, hairy, bushy plant attaining a height of 20 to 25 inches. Stems become
woody ...
William Shurtleff, Akiko Aoyagi, 2012
3
History of Soybeans and Soyfoods in Japan, and in Japanese ...
All the following varieties were sown May 20 [1893] and received the same
treatment: “The common Soja Bean or Soy Pea.–Seed round, yellow. Vigorous
growing, hairy, bushy plant attaining a height of 20 to 25 inches. Stems become
woody ...
William Shurtleff, Akiko Aoyagi, 2014
4
History of Whole Dry Soybeans, Used as Beans, or Ground, ...
142) by “VAC” or “VC” shows the “Japanese or Soy Pea” plus several enlarged
pods in the lower right corner. In Part III, titled “The fungous and insect enemies of
legumines,” by Gerald McCarthy, Section C, “Insect enemies,” discusses the ...
William Shurtleff, Akiko Aoyagi, 2013
5
History of Soybeans and Soyfoods in China and Taiwan, and in ...
As to what the pea is botanically we are not quite sure; it does not belong to the
proper Pea (Pisum), but is very near the Chinese Soy Pea, and is probably a form
of that or a closely related species. The Soy Pea (formerly Soja hispida, but now ...
William Shurtleff, H.T. Huang, Akiko Aoyagi, 2014
6
History of Edamame, Green Vegetable Soybeans, and ...
All the following varieties were sown May 20 [1893] and received the same
treatment: “The common Soja Bean or Soy Pea.–Seed round, yellow. Vigorous
growing, hairy, bushy plant attaining a height of 20 to 25 inches. Stems become
woody ...
William Shurtleff, Akiko Aoyagi, 2009
7
History of
Soy Flour, Grits and Flakes (510 CE to 2013): ...
“Soups: Soy-Rice; Soy-Pea; Soy-Coconut; Soy-Tomato; Soy-Tapioca; Soy-Potato
(flour); Synthetic milk, canned or in bulk.” “Cables: Lanjames, New York.
Established 1880; Incorporated 1918.” Address: 37 Liberty St., New York [City] ...
William Shurtleff, Akiko Aoyagi, 2013
8
History of
Soy Ice Cream and Other Non-Dairy Frozen Desserts ...
“Soups: Soy-Rice; Soy-Pea; Soy-Coconut; Soy-Tomato; Soy-Tapioca; Soy-Potato
(flour); Synthetic milk, canned or in bulk.” “Cables: Lanjames, New York.
Established 1880; Incorporated 1918.” Address: 37 Liberty St., New York [City],
U.S.A. ...
William Shurtleff, Akiko Aoyagi, 2013
37 Puree with peas or beans (soy, pea, mung). 38 Stuff mushroom caps and broil
(mustard, alfalfa). 39 Substitute for Chinese vegetables (mung, lentil). 40 Add to
baked beans (soy, lentil). 41 Add to vegetarian meat-replacement dishes (soy).
10
History of Fermented Black Soybeans (165 B. C. To 2011)
(3) soy-pea (soi'pê), noun. See soy, 2. Note 1. James Platt (1899) says: The word
“Soy” has been badly treated by all our dictionaries. The best is the 'Century,'
where it is traced to 'Japanese siyan, Chinese shiyu,' but even that involves two ...
William Shurtleff, Akiko Aoyagi, 2011
