The World of Soy

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Overview

As the most ecologically efficient and economical source of complete protein in human food, soy is gradually attracting more use in the American diet for its nutritional and financial value. Derived from soybean plants—the leading export crop of the United States and the world's most traded crop—soy produced for human consumption is part of a global enterprise affecting the likes of farmers, economists, dieticians, and grocery shoppers. An international group of expert food specialists—including an agricultural economist, an agricultural sociologist, a former Peace Corps development expert, and numerous food anthropologists and agricultural historians—discusses important issues central to soy production and consumption: genetically engineered soybeans, increasing soybean cultivation, soyfood marketing techniques, the use of soybeans as an important soil restorative, and the rendering of soybeans for human consumption.

Contributors are Katarzyna Cwiertka, Christine M. Du Bois, H. T. Huang, Lawrence Kaplan, Jian-Hua Mao, Sidney W. Mintz, Akiko Moriya, Can Van Nguyen, Donald Z. Osborn, Erino Ozeki, Myra Sidharta, Ivan Sergio Freire de Sousa, Chee-Beng Tan, and Rita de Cássia Milagres Teixeira Vieira.

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Product Details

  • ISBN-13: 9780252033414
  • Publisher: University of Illinois Press
  • Publication date: 8/4/2008
  • Series: The Food Ser.
  • Edition description: New Edition
  • Pages: 352
  • Product dimensions: 6.20 (w) x 9.10 (h) x 1.10 (d)

Meet the Author

Christine M. Du Bois is a manager for the Johns Hopkins Project on Soybeans and the author of Images of West Indian Immigrants in Mass Media: The Struggle for a Positive Ethnic Reputation. Sidney Mintz is the William L. Straus Jr. Professor Emeritus and a research professor of anthropology at the Johns Hopkins University and the author of Tasting Food, Tasting Freedom. Chee-Beng Tan is head of anthropology at the Chinese University of Hong Kong and the author of Chinese Overseas: Comparative Cultural Issues.

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Table of Contents

Introduction The significance of soy Sidney W. Mintz Mintz, Sidney W. Chee-Beng Tan Tan, Chee-Beng Christine M. Du Bois 1 1, Christine M. Du Bois

Sect. 1 Acceptance of soy in global and historical context

1 Legumes in the history of human nutrition Lawrence Kaplan Kaplan, Lawrence 27

2 Early uses of soybean in Chinese history H. T. Huang Huang, H. T. 45

3 Fermented beans and Western taste Sidney W. Mintz Mintz, Sidney W. 56

4 Genetically engineered soy Christine M. Du Bois Du Bois, Christine M. Ivan Sergio Freire de Sousa de Sousa, Ivan Sergio Freire 74

Sect. 2 Ethnographic studies of soy's acceptance

5 Tofu and related products in Chinese foodways Chee-Beng Tan Tan, Chee-Beng 99

6 Tofu feasts in Sichuan cuisine Jianhua Mao Mao, Jianhua 121

7 Fermented soybean products and Japanese standard taste Erino Ozeki Ozeki, Erino 144

8 Fermented soyfoods in South Korea : the industrialization of tradition Katarzyna J. Cwiertka Cwiertka, Katarzyna J. Akiko Moriya Moriya, Akiko 161

9 Tofu in Vietnamese life Can Van Nguyen Can, Van Nguyen 182

10 Soyfoods in Indonesia Myra Sidharta Sidharta, Myra 195

11 Social context and diet : changing soy production and consumption in the United States Christine M. Du Bois Du Bois, Christine M. 208

12 Soybeans and soyfoods in Brazil, with notes on Argentina : sketch of an expanding world commodity Ivan Sergio Freire de Sousa de Sousa, Ivan Sergio Freire Rita de Cassia Milagres Teixeira Vieira Vieira, Rita de Cassia Milagres Teixeira 234

13 Soy in Bangladesh : history and prospects Christine M. Du Bois Du Bois, Christine M. 257

14 Soybeans and soybean products in West Africa : adoption by farmers and adaptation tofoodways Donald Z. Osborn Osborn, Donald Z. 276

Conclusion Soy's dominance and destiny Christine M. Du Bois Du Bois, Christine M. Sidney W. Mintz Mintz, Sidney W. 299

App. A Scientific names for plants and edible fungi

App. B More on tofu in Chengdu 320

Contributors 325

Index 329

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