Natto: History, Science, and Technology
Author:   Keith Wong
Publisher:   Chemcat Publishing
ISBN:  

9781738916207


Pages:   268
Publication Date:   08 April 2023
Format:   Hardback
Availability:   Available To Order   Availability explained
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Natto: History, Science, and Technology


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Overview

Natto is Japan's infamous, divisive, so-called 'superfood' made by fermenting soybeans (Glycine max) with the bacterium Bacillus subtilis. The story of natto finds itself stretched everywhere: from the migrations of the last Ice Age to the frontiers of biotechnology, from the streets of Edo to the supermarket refrigerator, from the invention of the petri dish to the modern clinical trial; and everywhere in-between. This is the first comprehensive English-language book that explores all aspects of natto: its history, science, and technology, with the hope more people will come to appreciate its curious qualities.

Full Product Details

Author:   Keith Wong
Publisher:   Chemcat Publishing
Imprint:   Chemcat Publishing
Dimensions:   Width: 15.20cm , Height: 1.60cm , Length: 22.90cm
Weight:   0.526kg
ISBN:  

9781738916207


ISBN 10:   1738916200
Pages:   268
Publication Date:   08 April 2023
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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