The World of Soy

The World of Soy

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University of Illinois Press

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The World of Soy

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.

Product Details

ISBN-13: 9780252033414
Publisher: University of Illinois Press
Publication date: 08/04/2008
Series: The Food Series
Edition description: New Edition
Pages: 352
Product dimensions: 6.20(w) x 9.10(h) x 1.10(d)

Table of Contents

Acknowledgments     vii
Introduction: The Significance of Soy   Sidney W. Mintz   Chee-Beng Tan   Christine M. Du Bois     1
Acceptance of Soy in Global and Historical Context
Legumes in the History of Human Nutrition   Lawrence Kaplan     27
Early Uses of Soybean in Chinese History   H. T. Huang     45
Fermented Beans and Western Taste   Sidney W. Mintz     56
Genetically Engineered Soy   Christine M. Du Bois   Ivan Sergio Freire de Sousa     74
Ethnographic Studies of Soy's Acceptance
Tofu and Related Products in Chinese Foodways   Chee-Beng Tan     99
Tofu Feasts in Sichuan Cuisine   Jianhua Mao     121
Fermented Soybean Products and Japanese Standard Taste   Erino Ozeki     144
Fermented Soyfoods in South Korea: The Industrialization of Tradition   Katarzyna J. Cwiertka   Akiko Moriya     161
Tofu in Vietnamese Life   Can Van Nguyen     182
Soyfoods in Indonesia   Myra Sidharta     195
Social Context and Diet: Changing Soy Production and Consumption in the United States   Christine M. Du Bois     208
Soybeans and Soyfoods in Brazil, with Notes on Argentina: Sketch of an Expanding WorldCommodity   Ivan Sergio Freire de Sousa   Rita de Cassia Milagres Teixeira Vieira     234
Soy in Bangladesh: History and Prospects   Christine M. Du Bois     257
Soybeans and Soybean Products in West Africa: Adoption by Farmers and Adaptation to Foodways   Donald Z. Osborn     276
Conclusion: Soy's Dominance and Destiny   Christine M. Du Bois   Sidney W. Mintz     299
Scientific Names for Plants and Edible Fungi     315
More on Tofu in Chengdu     320
Contributors     325
Index     329

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