Fungi, People, and Soybeans
| Autor: | Clifford W Hesseltine |
|---|---|
| Rok vydání: | 1985 |
| Předmět: | |
| Zdroj: | Mycologia. 77:505-525 |
| ISSN: | 1557-2536 0027-5514 |
| DOI: | 10.1080/00275514.1985.12025136 |
| Popis: | I consider it a great honor to be selected by the Society to give the Annual Mycological Lecture. When I look back at the famous mycologists who have presented this lecture in the past, I feel very inadequate. Since the first lecture by B. O. Dodge in 1950, 30 lectures have been delivered; there have been only four years when no lecture was given: one year because ofthe death of Dr. Bessey, and three years because of the three mycological congresses. Many of these were memorable lectures, often on basic research. Usually the past lecturers have talked about areas of their own work; I do not plan to break this tradition. During my career I have ranged from taxonomy of Mucorales and of Acti? nomycetes to research on antibiotics and mycotoxins, applied microbiology of cereals, fermentation methods, and finally to food fermentations, mainly of Asia. The last topic has fascinated me from the beginning, and I have found it to be interesting and rewarding because of the curious microorganisms involved. Dr. Hwa Li Wang has studied the history of the development of traditional foods as well as the social and cultural aspects of the use of these foods. We are pleased, not only because this research has promoted soybeans in the export market, but also because ofthe assistance given to the people ofthe less developed countries and of the result, purely by chance, in the development of small but growing industries in the United States. Instead of discussing the subject in broad terms, I shall deal with the research |
| Databáze: | OpenAIRE |
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