[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.

A.

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? 
> 
> 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 A Chapter from the Unpublished  Manuscript, History of Soybeans and Soyfoods: 1100 B.C. to the 1980s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
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org



More information about the Sca-cooks mailing list