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OverviewAs the most ecologically efficient and economical source of complete protein in human food, soy is gradually attracting more use in the American diet for its nutritional and financial value. Derived from soybean plants--the leading export crop of the United States and the world's most traded crop--soy produced for human consumption is part of a global enterprise affecting the likes of farmers, economists, dieticians, and grocery shoppers. An international group of expert food specialists--including an agricultural economist, an agricultural sociologist, a former Peace Corps development expert, and numerous food anthropologists and agricultural historians--discusses important issues central to soy production and consumption: genetically engineered soybeans, increasing soybean cultivation, soyfood marketing techniques, the use of soybeans as an important soil restorative, and the rendering of soybeans for human consumption. Contributors are Katarzyna Cwiertka, Christine M. Du Bois, H. T. Huang, Lawrence Kaplan, Jian-Hua Mao, Sidney W. Mintz, Akiko Moriya, Can Van Nguyen, Donald Z.Osborn, Erino Ozeki, Myra Sidharta, Ivan Sergio Freire de Sousa, Chee-Beng Tan, and Rita de Cassia Milagres Teixeira Vieira. Full Product DetailsAuthor: Christine M. Du Bois , Chee-Beng Tan , Sidney Mintz , Katarzyna J. CwiertkaPublisher: University of Illinois Press Imprint: University of Illinois Press Dimensions: Width: 15.20cm , Height: 2.50cm , Length: 22.90cm Weight: 0.680kg ISBN: 9780252033414ISBN 10: 0252033418 Pages: 352 Publication Date: 04 August 2008 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: To order  Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us. Table of ContentsAcknowledgments vii Introduction: The Significance of Soy 1 Sidney W. Mintz, Chee-Beng Tan, and Christine M. Du Bois Section One: Acceptance of Soy in Global and Historical Context 1. Legumes in the History of Human Nutrition 27 Lawrence Kaplan 2. Early Uses of Soybean in Chinese History 45 H. T. Huang 3. Fermented Beans and Western Taste 56 Sidney W. Mintz 4. Genetically Engineered Soy 74 Christine M. Du Bois and Ivan Sergio Freire de Sousa Section Two: Ethnographic Studies of Soy's Acceptance 5. Tofu and Related Products in Chinese Foodways 99 Chee-Beng Tan 6. Tofu Feasts in Sichuan Cuisine 121 Jianhua Mao 7. Fermented Soybean Products and Japanese Standard Taste 144 Erino Ozeki 8. Fermented Soyfoods in South Korea: The Industrialization of Tradition 161 Katarzyna J. Cwiertka and Akiko Moriya 9. Tofu in Vietnamese Life 182 Can Van Nguyen 10. Soyfoods in Indonesia 195 Myra Sidharta 11. Social Context and Diet: Changing Soy Production and Consumption in the United States 208 Christine M. Du Bois 12. Soybeans and Soyfoods in Brazil, with Notes on Argentina: Sketch of an Expanding World Commodity 234 Ivan Sergio Freire de Sousa and Rita de Cassia Milagres Teixeira Vieira 13. Soy in Bangladesh: History and Prospects 257 Christine M. Du Bois 14. Soybeans and Soybean Products in West Africa: Adoption by Farmers and Adaptation to Foodways 276 Donald Z. Osborn Conclusion: Soy's Dominance and Destiny 299 Christine M. Du Bois and SIdney W. Mintz Appendix A. Scientific Names for Plants and Edible Fungi 315 Appendix B. More on Tofu in Chengdu 320 Contributors 325 Index 329ReviewsThis enjoyable work provides readers with an overview of the history of modern as well as traditional soy food products. It also points out roadblocks to improving nutritional standards of populations abroad through the introduction of soybean foods. The World of Soy will be extremely informative to groups such as food companies, chefs, and international agencies seeking to expand the uses of soybeans. Theodore Hymowitz, emeritus professor of plant genetics, University of Illinois, Urbana-Champaign Measured in cash terms, soy (Glycine max) is in some ways the most important crop, and in terms of imports and exports, second only to wheat. The fact that this important book has contributions by seventeen authors reflects more than the circumstances of its origins in a couple of academic conferences; it also shows the vastness of the topic and the large number of disciplines required to make sense of it... [This] exemplary, comprehensive volume shows the way to frame the crucial questions of food studies. - Times Literary Supplement, 4th March 09 ""This enjoyable work provides readers with an overview of the history of modern as well as traditional soy food products. It also points out roadblocks to improving nutritional standards of populations abroad through the introduction of soybean foods. The World of Soy will be extremely informative to groups such as food companies, chefs, and international agencies seeking to expand the uses of soybeans."" Theodore Hymowitz, emeritus professor of plant genetics, University of Illinois, Urbana-Champaign ""Measured in cash terms, soy (Glycine max) is in some ways the most important crop, and in terms of imports and exports, second only to wheat. The fact that this important book has contributions by seventeen authors reflects more than the circumstances of its origins in a couple of academic conferences; it also shows the vastness of the topic and the large number of disciplines required to make sense of it... [This] exemplary, comprehensive volume shows the way to frame the crucial questions of food studies. ""- Times Literary Supplement, 4th March 09 Author InformationChristine M. Du Bois is a manager for the Johns Hopkins Project on Soybeans and the author of Images of West Indian Immigrants in Mass Media: The Struggle for a Positive Ethnic Reputation.Chee-Beng Tan is head of anthropology at the Chinese University of Hong Kong and the author of Chinese Overseas: Comparative Cultural Issues.Sidney Mintz is the William L. Straus Jr. Professor Emeritus and a research professor of anthropology at the Johns Hopkins University and the author of Tasting Food, Tasting Freedom. Tab Content 6Author Website:Countries AvailableAll regions |
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