[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
Sat Jan 28 06:49:52 PST 2012
I haven't actively checked their sources, but I do note that one of them is the 1917 Chan cookbook that we've discussed here previously.
Sent from my iPhone
On Jan 27, 2012, at 8:11 PM, David Walddon <david at vastrepast.com> wrote:
> 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 A Chapter from the Unpublished Manuscript, History of Soybeans and Soyfoods: 1100 B.C. to the 1980s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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