Cookbook, "The Book of Tofu: Food for Mankind," 1979
Add to SetSummary
In the 1970s, scientific research linked diets high in animal protein to health problems including heart disease and cancer. Publications helped popularize soybeans as a nutritious meatless alternative that provided quality protein with no cholesterol and less saturated fat than meat. This book included historical information, preparation instructions, and recipes incorporating tofu, a versatile curd made from soybeans.
In the 1970s, scientific research linked diets high in animal protein to health problems including heart disease and cancer. Publications helped popularize soybeans as a nutritious meatless alternative that provided quality protein with no cholesterol and less saturated fat than meat. This book included historical information, preparation instructions, and recipes incorporating tofu, a versatile curd made from soybeans.
Artifact
Book
Date Made
1979
Creators
Place of Creation
Collection Title
On Exhibit
By Request in the Benson Ford Research Center
Object ID
88.282.105
Credit
From the Collections of The Henry Ford. Gift of the Eleanor Safford Estate.
Material
Paper (Fiber product)
Technique
Printing (Process)
Dimensions
Height: 6.938 in
Width: 4.125 in
Share Anywhere
Use this Artifact Card to share this great find with others. From historic images to vivid descriptions, a record of rich detail is bundled inside a single card.
