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The world of soy

Author: Christine M Du Bois; Chee Beng Tan; Sidney W Mintz
Publisher: Singapore : NUS Press, ©2008.
Edition/Format:   Print book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: Christine M Du Bois; Chee Beng Tan; Sidney W Mintz
ISBN: 9789971694135 9971694131
OCLC Number: 233522922
Notes: "First published in 2008 by University of Illinois Press"--Title page verso.
Description: viii, 337 pages : illustrations, map ; 23 cm
Contents: Introduction : the significance of soy --
Legumes in the history of human nutrition --
Early uses of soybean in Chinese history --
Fermented beans and western taste --
Genetically engineered soy --
Tofu and related products in Chinese foodways --
Tofu feasts in Sichuan cuisine --
Fermented soybean products and Japanese standard taste --
Fermented soyfoods in South Korea : the industrialization of tradition --
Tofu in Vietnamese life --
Soyfoods in Indonesia --
Social context and diet : changing soy production and consumption in the United States --
Soybeans and soyfoods in Brazil, with notes on Argentina : sketch of an expanding world commodity --
Soy in Bangladesh : history and prospects --
Soybeans and soybean products in West Africa : adoption by farmers and adaption to foodways --
Conclusion : Soy's dominance and destiny --
Appendixes : A. Scientific names for plants and edible fungi --
B. More on tofu in Chengdu
Responsibility: edited by Christine M. Du Bois, Chee-Beng Tan, and Sidney W. Mintz.

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