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

David Walddon 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? 

Eduardo 


> 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 A Chapter from the Unpublished  Manuscript, History of Soybeans and Soyfoods: 1100 B.C. to the 1980s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...
>> 
>> http://www.soyinfocenter.com/pdf/149/ToFe.pdf
>> 
>> I got interested after cooking with some of the red variety this evening (we normally cook with the white kind).
>> 
>> Adamantius



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