Soy Bibliographies Online - Free of Charge

Bibliographies and Sourcebooks on Soy

These SoyaScan bibliographies and sourcebooks on soybeans and soyfoods, each the most comprehensive of its kind ever published, are now available here, free of charge, from Soyinfo Center. These are very powerful tools for doing in-depth research.

Almost all bibliographies and sourcebooks contain four different types of records/entries: (1) Publications. (2) Commercial soy products. (3) Original interviews (never before published), and (4) Unpublished archival documents.

Each of these bibliographies is produced from SoyaScan, Soyinfo Center's computerized database, which contains more than 81,800 records/entries on soybeans and soyfoods from 1100 B.C. to the present. Each, compiled one record at a time over many years, is based on our long history of research into the history of soybeans and our large research library.

The records, arranged here in chronological sequence, contain a comprehensive subject and geographical index at the end. More than three-fourths of all records, and most current records, contain a summary/abstract of significant length.

Each bibliography features (in addition to the typical author, date, title, volume and pages information) the author's address, number of references cited, foreign title, month and issue of publication, and the first author's first name (if given). Soyinfo Center also offers a special feature: detailed information about related commercial soyfood products, including the product name, date of introduction, manufacturer's name and address, sources of addition information and, with most recent products, ingredients.

Personalized Custom Database Searches, Bibliographies and Sourcebooks: To order exactly the information you want on any soy-related subject you can conceive of, please contact the Soyinfo Center at 925-283-2991. We will work with you to define your personalized database search, then print, spiral bind, and mail you "The Perfect Book" within 24 hours. The price is roughly $0.50 to $100 per record, depending on the type and number of records in your search. Minimum $90. We will quote you the exact price, including postage, before you order. Advantage: You get exactly the information you need, completely up to date. Disadvantage: More expensive per record.

View by:

  1. Geography (Nations, U.S. States, Canadian Provinces)
  2. Soyfoods - Traditional Nonfermented (Tofu, Soymilk, Edamame, etc.)
  3. Soyfoods - Traditional Fermented (Miso, Soy Sauce, Tempeh, etc.)
  4. Soyfoods - Modern Dairylike (Soy Ice Cream, Soy Yogurt, Soy Cheese)
  5. Modern Soy Protein Ingredients (Soy Protein Concentrates, Isolates, and Textured Soy Protein Products)
  6. Pioneers Worldwide - Individuals
  7. Pioneers Worldwide - Organizations
  8. Crushers / Processors of Soybeans
  9. Early History And Recent Years
  10. The Soybean Plant, Varietal Development, Soybean Production & Protection
  11. Related Subjects: Vegetarianism, Natural Foods & Alternative Protein Sources

A. Geography (Nations, U.S. States, Canadian Provinces)

History of Soybeans and Soyfoods in Africa (1857-2009)
History of Soybeans and Soyfoods in Australia, New Zealand and Oceania (1770-2010)
History of Soybeans and Soyfoods in Canada (1831-2010)
History of Soybeans and Soyfoods in Central Asia (1876-2008)
History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside of China (1024 BCE to 2014)
History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)
History of Soybeans and Soyfoods in Korea, and in Korean Cookbooks, Restaurants, and Korean Work with Soyfoods outside Korea (544 CE to 2014)
History of Soybeans and Soyfoods in Mexico and Central America (1877-2009)
History of Soybeans and Soyfoods in South America (1882-2009)
History of Soybeans and Soyfoods in South Asia/Indian Subcontinent (1656-2010)
History of Soybeans and Soyfoods in Southeast Asia (13th Century to 2010)
History of Soybeans and Soyfoods in the Caribbean / West Indies (1767-2008)
History of Soybeans and Soyfoods in the Middle East (1910-2007)

B. Soyfoods - Traditional Nonfermented (Tofu, Soymilk, Edamame, etc.)

History of Edamame, Green Vegetable Soybeans, and Vegetable-Type Soybeans
History of Roasted Whole Soy Flour (Kinako), Soy Coffee, Coffee Alternatives, Problems with Coffee, and Soy Chocolate (1540-2012)
History of Soy Fiber and Dietary Fiber (1621-2013)
History of Soy Flour, Grits and Flakes (510 CE to 2013)
History of Soy Sprouts (100 CE to 2013)
History of Soymilk and Other Non-Dairy Milks (1226-2013)
History of Soynuts, Soynut Butter, Japanese-Style Roasted Soybeans (Irimame) and Setsubun (with Mamemaki) (1068-2012)
History of Tofu and Tofu Products (965 CE to 2013)
History of Whole Dry Soybeans, Used as Beans, or Ground, Mashed or Flaked (240 BCE to 2013)
History of Yuba - The Film That Forms atop Heated Soymilk (1587-2012)

C. Soyfoods - Traditional Fermented (Miso, Soy Sauce, Tempeh, etc.)

History of Fermented Black Soybeans (165 B.C. to 2011)
History of Fermented Tofu - A Healthy Nondairy / Vegan Cheese (1610-2011)
History of Koji - Grains and/or Soybeans Enrobed with a Mold Culture (300 BCE to 2012)
History of Miso, Soybean Jiang (China), Jang (Korea), and Tauco / Taotjo (Indonesia) (200 B.C. to 2009)
History of Natto and Its Relatives (1405-2012)
History of Soy Sauce (160 CE to 2012)
History of Soy Yogurt, Soy Acidophilus Milk and Other Cultured Soymilks (1918-2012)
History of Tempeh and Tempeh Products (1815-2011)
History of Uncommon Fermented Soyfoods (379 AD to 2012)
History of Worcestershire Sauce (1837-2012)

D. Soyfoods - Modern Dairylike (Soy Ice Cream, Soy Yogurt, Soy Cheese)

History of Cheese, Cream Cheese and Sour Cream Alternatives (With or Without Soy) (1896-2013)
History of Non-Dairy Whip Topping, Coffee Creamer, Cottage Cheese, and Icing/Frosting (With and Without Soy) (1900-2013)
History of Soy Ice Cream and Other Non-Dairy Frozen Desserts (1899-2013)

E. Modern Soy Protein Ingredients (Soy Protein Concentrates, Isolates, and Textured Soy Protein Products)

F. Pioneers Worldwide - Individuals

Artemy A. Horvath - History of His Work with Soybeans and Soyfoods (1886-1979)
Biography of Yamei Kin M.D. (1864-1934), also known as Jin Yunmei, the First Chinese Woman to Take a Medical Degree in the United States (1864-2014)
Clive M. McCay and Jeanette B. McCay - History of Work with Soyfoods, the New York State Emergency Food Commission, Improved Bread, and Extension of Lifespan (1927-2009)
Fouts Family of Indiana - Soybean Pioneers (1882-2012)
Friedrich Haberlandt - History of His Work with Soybeans and Soyfoods (1876-2008)
Henry Ford and His Researchers - History of Their Work with Soybeans, Soyfoods and Chemurgy (1928-2011)
How Japanese and Japanese-Americans Brought Soyfoods to the United States and the Hawaiian Islands - A History (1851-2011)
Jokichi Takamine (1854-1922) and Caroline Hitch Takamine (1866-1954): Biography and Bibliography
Li Yu-ying (Li Shizeng) - History of His Work with Soyfoods and Soybeans in France, and His Political Career in China and Taiwan (1881-1973)
Mildred Lager - History of Her Work with Soyfoods and Natural Foods in Los Angeles (1900-1960)
William J. Morse - History of His Work with Soybeans and Soyfoods (1884-1959)

G. Pioneers Worldwide - Organizations

History of Erewhon - Natural Foods Pioneer in the United States (1966-2011)
History of Seventh-day Adventist Work with Soyfoods, Vegetarianism, Meat Alternatives, Wheat Gluten, Dietary Fiber and Peanut Butter (1863-2013)
Meals for Millions, Soy, and Freedom from Hunger

H. Crushers / Processors of Soybeans

History of Cooperative Soybean Processing in the United States (1923-2008)

I. Early History And Recent Years

Early History of Soybeans and Soyfoods Worldwide (1024 BCE to 1899)
Early History of Soybeans and Soyfoods Worldwide (1900-1923)

J. The Soybean Plant, Varietal Development, Soybean Production & Protection

Early Named Soybean Varieties in the United States and Canada (1890-2013)

K. Related Subjects: Vegetarianism, Natural Foods & Alternative Protein Sources