[Sca-cooks] Anybody need a 300-page scholarly text on the history of fermented bean curd?
david at vastrepast.com
Fri Jan 27 17:11:34 PST 2012
I just realized the source I sent you to and the one you sent us to are by the same people.
It seems like they have good bibliographies.
Have you checked their sources?
> Check out -
> The History of Tofu
> A Special Report on The History of Traditional Non-Fermented Soyfoods
> A Chapter from the Unpublished Manuscript, History of Soybeans and Soyfoods: 1100 B.C. to the 1980s
> by William Shurtleff and Akiko Aoyagi
> ©Copyright 2004 Soyfoods Center, Lafayette, California
> On Jan 27, 2012, at 4:47 PM, Phil Troy / G. Tacitus Adamantius wrote:
>> 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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