[Sca-cooks] Anybody need a 300-page scholarly text on the history of fermented bean curd?

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Fri Jan 27 16:47:36 PST 2012

Which, the source alleges, is from the late 16, early 17th century...


I got interested after cooking with some of the red variety this evening 
(we normally cook with the white kind).


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