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The world of soy

Author: Christine M Du Bois; Chee-Beng Tan; Sidney W Mintz
Publisher: Urbana : University of Illinois Press, ©2008.
Series: Food series.
Edition/Format:   Print book : State or province government publication : EnglishView all editions and formats
Database:WorldCat
Summary:

A lively discussion of soy production and consumption

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Genre/Form: études diverses
Material Type: Government publication, State or province government publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Christine M Du Bois; Chee-Beng Tan; Sidney W Mintz
ISBN: 9780252033414 0252033418
OCLC Number: 177019229
Description: viii, 337 pages : illustrations, maps ; 24 cm.
Contents: Introduction : the significance of soy / Sidney W. Mintz, Chee-Beng Tan, Christine M. Du Bois --
Legumes in the history of human nutrition / Lawrence Kaplan --
Early uses of soybean in Chinese history / H.T. Huang --
Fermented beans and western taste / Sidney W. Mintz --
Genetically engineered soy / Christine M. Du Bois, Ivan Sergio Freire de Sousa --
Tofu and related products in Chinese foodways / Chee-Beng Tan --
Tofu feasts in Sichuan cuisine / Jianhua Mao --
Fermented soybean products and Japanese standard taste / Erino Ozeki --
Fermented soyfoods in South Korea : the industrialization of tradition / Katarzyna J. Cwiertka, Akiko Moriya --
Tofu in Vietnamese life / Can Van Nguyen --
Soyfoods in Indonesia / Myra Sidharta --
Social context and diet : changing soy production and consumption in the United States / Christine M. Du Bois --
Soybeans and soyfoods in Brazil, with notes on Argentina : sketch of an expanding world commodity / Ivan Sergio Freire de Sousa, Rita de Cássia Milagres Teixeira Vierira --
Soy in Bangladesh : history and prospects / Christine M. Du Bois --
Soybeans and soybean products in West Africa : adoption by farmers and adaption to foodways / Donald Z. Osborn --
Conclusion : Soy's dominance and destiny / Christine M. Du Bois, Sidney W. Mintz --
Appendixes : A. Scientific names for plants and edible fungi --
B. More on tofu in Chengdu.
Series Title: Food series.
Responsibility: edited by Christine M. Du Bois, Chee-Beng Tan and Sidney W. Mintz.
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Du Bois, Tan, and Mintz have done an excellent job combining a series of chapters from diverse authors into a seamless read. The World of Soy provides an informative account of a legume equally Read more...

 
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