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- Letter from George Washington Carver to Clara Ford, March 19, 1940 - George Washington Carver and Henry Ford became friends in the late 1930s, drawn together by a mutual interest in developing new industrial products from the fruits of the soil. Carver's warm letters to Ford, Clara Ford, and Ford's secretary Frank Campsall speak to the genuine depth of the friendship. Carver often gives Ford advice on research avenues to pursue and suggests recipes for natural health.
- March 19, 1940
- Collections - Artifact
Letter from George Washington Carver to Clara Ford, March 19, 1940
George Washington Carver and Henry Ford became friends in the late 1930s, drawn together by a mutual interest in developing new industrial products from the fruits of the soil. Carver's warm letters to Ford, Clara Ford, and Ford's secretary Frank Campsall speak to the genuine depth of the friendship. Carver often gives Ford advice on research avenues to pursue and suggests recipes for natural health.
- Letter from George Washington Carver to Henry Ford, February 4. 1942 - George Washington Carver and Henry Ford became friends in the late 1930s, drawn together by a mutual interest in developing new industrial products from the fruits of the soil. Carver's warm letters to Ford, Clara Ford, and Ford's secretary Frank Campsall speak to the genuine depth of the friendship. Carver often gives Ford advice on research avenues to pursue and suggests recipes for natural health.
- February 04, 1942
- Collections - Artifact
Letter from George Washington Carver to Henry Ford, February 4. 1942
George Washington Carver and Henry Ford became friends in the late 1930s, drawn together by a mutual interest in developing new industrial products from the fruits of the soil. Carver's warm letters to Ford, Clara Ford, and Ford's secretary Frank Campsall speak to the genuine depth of the friendship. Carver often gives Ford advice on research avenues to pursue and suggests recipes for natural health.
- Cookbook, "The Book of Tofu: Food for Mankind," 1979 - 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.
- 1979
- Collections - Artifact
Cookbook, "The Book of Tofu: Food for Mankind," 1979
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.
- Cookbook, "The Soybean Cookbook: Adventures in Zestful Eating," 1974 - 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 describes a variety of soy-based cooking ingredients and includes more than 350 recipes incorporating the versatile soybean.
- 1974
- Collections - Artifact
Cookbook, "The Soybean Cookbook: Adventures in Zestful Eating," 1974
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 describes a variety of soy-based cooking ingredients and includes more than 350 recipes incorporating the versatile soybean.
- Book, "Cooking for Henry," 1993 - Throughout the 1930s, Henry Ford promoted soybeans as a versatile crop with promising industrial and culinary potential. He also incorporated them into his own diet. Ford's personal pastry chef at that time was Jan Willemse. In this book, Willemse recounts his introduction to the soybean as an ingredient and provides a selection of soy-based recipes he prepared for Henry Ford.
- 1993
- Collections - Artifact
Book, "Cooking for Henry," 1993
Throughout the 1930s, Henry Ford promoted soybeans as a versatile crop with promising industrial and culinary potential. He also incorporated them into his own diet. Ford's personal pastry chef at that time was Jan Willemse. In this book, Willemse recounts his introduction to the soybean as an ingredient and provides a selection of soy-based recipes he prepared for Henry Ford.
- "Recipes for Soybean Foods," circa 1931 - In an attempt to unite agriculture and industry, Henry Ford financed large-scale soybean experimentation. He hired researchers to investigate industrial applications for soybeans, and to study their culinary potential. This booklet promoted the soybean as a nutritious food. It contains recipes that incorporate cooked soybeans, as well as soy-based milk, butters, and "cheese" (tofu).
- circa 1931
- Collections - Artifact
"Recipes for Soybean Foods," circa 1931
In an attempt to unite agriculture and industry, Henry Ford financed large-scale soybean experimentation. He hired researchers to investigate industrial applications for soybeans, and to study their culinary potential. This booklet promoted the soybean as a nutritious food. It contains recipes that incorporate cooked soybeans, as well as soy-based milk, butters, and "cheese" (tofu).
- Letter from George Washington Carver to Henry Ford, February 3. 1942 - George Washington Carver and Henry Ford became friends in the late 1930s, drawn together by a mutual interest in developing new industrial products from the fruits of the soil. Carver's warm letters to Ford, Clara Ford, and Ford's secretary Frank Campsall speak to the genuine depth of the friendship. Carver often gives Ford advice on research avenues to pursue and suggests recipes for natural health.
- February 03, 1942
- Collections - Artifact
Letter from George Washington Carver to Henry Ford, February 3. 1942
George Washington Carver and Henry Ford became friends in the late 1930s, drawn together by a mutual interest in developing new industrial products from the fruits of the soil. Carver's warm letters to Ford, Clara Ford, and Ford's secretary Frank Campsall speak to the genuine depth of the friendship. Carver often gives Ford advice on research avenues to pursue and suggests recipes for natural health.
- "Recipes for Soy Bean Foods," Ford Motor Company, circa 1939 - Throughout the 1930s, Henry Ford vigorously promoted soybeans as a versatile crop with industrial and culinary potential. This Ford Motor Company booklet touted soybeans as nutritious, inexpensive substitutes for traditional ingredients. It contains recipes that incorporate cooked soybeans, as well as soy-based milk, butters, and "cheese" (tofu).
- circa 1939
- Collections - Artifact
"Recipes for Soy Bean Foods," Ford Motor Company, circa 1939
Throughout the 1930s, Henry Ford vigorously promoted soybeans as a versatile crop with industrial and culinary potential. This Ford Motor Company booklet touted soybeans as nutritious, inexpensive substitutes for traditional ingredients. It contains recipes that incorporate cooked soybeans, as well as soy-based milk, butters, and "cheese" (tofu).
- "Soybeans in Family Meals," U.S. Department of Agriculture Home and Garden Bulletin No. 208, 1974 - In the 1970s, scientific research linked diets high in saturated fat and cholesterol to health problems including heart disease and cancer. The United States government urged Americans to reduce their consumption of meat and encouraged alternative proteins. This recipe booklet introduced soybeans as a nutritious, versatile ingredient that provided quality protein with no cholesterol and less saturated fat than meat.
- 1974
- Collections - Artifact
"Soybeans in Family Meals," U.S. Department of Agriculture Home and Garden Bulletin No. 208, 1974
In the 1970s, scientific research linked diets high in saturated fat and cholesterol to health problems including heart disease and cancer. The United States government urged Americans to reduce their consumption of meat and encouraged alternative proteins. This recipe booklet introduced soybeans as a nutritious, versatile ingredient that provided quality protein with no cholesterol and less saturated fat than meat.