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The World of Soy available in Hardcover
- Pub. Date:
- University of Illinois Press
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 plantsthe leading export crop of the United States and the world's most traded cropsoy 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 specialistsincluding an agricultural economist, an agricultural sociologist, a former Peace Corps development expert, and numerous food anthropologists and agricultural historiansdiscusses 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.
Table of Contents
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