James Silverton wrote:
>
> Shurtleff and Aoyagi, in their very informative and interesting
> paperback book, "The Book of Miso" give a long discussion of
> the history of soy sauce (shoyu). They tend to be a slightly
> credulous pair and their discussion of the health benefits of
> Miso shows it. Anyway, they tell the tale of one Albert
> Langgardt who taught at Tokyo University in the 1870s and
> brought back the recipe and manufactured shoyu in Germany.
> According to Shurtleff and Aoyagi, "Maggi" is a corruption of
> the name of the Japanese Mogi family whose recipe he swiped. I
> know nothing further about the Moggies.

That's Langgaard, not Langgardt.

http://www.soyinfocenter.com/HSS/europe5.php

Maggi is named after a person, Julius Maggi.

http://en.wikipedia.org/wiki/Julius_Maggi