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

[Phil Troy / G. Tacitus Adamantius]

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