edited by Christine M. Du Bois, Chee-Beng Tan and Sidney Mintz contributions by Akiko Moriya, Can Van Nguyen, Donald Z. Osborn, Erino Ozeki, Myra Sidharta, Ivan Sergio Freire De Sousa, Chee-Beng Tan, Rita de Cássia Milagres Teixeira Vieira, Katarzyna J. Cwiertka, Christine M. Du Bois, H T Huang, Lawrence Kaplan, Jian-Hua Mao and Sidney Mintz
University of Illinois Press, 2007 Cloth: 978-0-252-03341-4 | eISBN: 978-0-252-09549-8 Library of Congress Classification TX558.S7W67 2008 Dewey Decimal Classification 641.35655
ABOUT THIS BOOK | AUTHOR BIOGRAPHY | TOC
ABOUT THIS BOOK
As 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 Cássia Milagres Teixeira Vieira.
AUTHOR BIOGRAPHY
Christine 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. 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. Chee-Beng Tan is head of anthropology at the Chinese University of Hong Kong and the author of Chinese Overseas: Comparative Cultural Issues.
TABLE OF CONTENTS
Contents
Acknowledgments
INTRODUCTION: The Significance of Soy
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
Lawrence Kaplan
2. Early Uses of Soybean in Chinese History
H.T. Huang
3. Fermented Beans and Western Taste
Sidney W. Mintz
4. Genetically Engineered Soy
Christine M. Du Bois and Ivan Sergio Freire de Sousa
SECTION TWO: ETHNOGRAPHIC STUDIES OF SOY'S ACCEPTANCE
Soy in East Asia-Lessons and Prospects
5. Tofu and Related Products in Chinese Foodways
Chee-Beng Tan
6. Tofu Feasts in Sichuan Cuisine
Jian-Hua Mao
7. Fermented Soybean Products and Japanese "Standard Taste"
Erino Ozeki
8. Fermented Soyfoods in South Korea: The Industrialization of
Tradition
Katarzyna Cwiertka and Akiko Moriya
9. Tofu in Vietnamese Life
Can Van Nguyen
10. Soyfoods in Indonesia
Myra Sidharta
Soy Beyond East Asia-a Protein Savior?
11. Social Context and Diet: Changing Soy Production and
Consumption in the United States
Christine M. Du Bois
12. Soybeans and Soyfoods in Brazil, with Notes on Argentina:
Sketch of an Expanding World Commodity
Ivan Sergio Freire de Sousa and Rita de C ssia Milagres
Teixeira Vieira
13. Soy in Bangladesh: History and Prospects
Christine Du Bois
14. Soybeans and Soybean Products in West Africa: Adoption by
Farmers and Adaptation to Foodways
Donald Z. Osborn
CONCLUSION: Soy-Dominance and Destiny
Christine M. Du Bois and Sidney W. Mintz
Appendix A. Scientific Names for Plants and Edible Fungi
Appendix B. More on Tofu in Chengdu
Contributors
edited by Christine M. Du Bois, Chee-Beng Tan and Sidney Mintz contributions by Akiko Moriya, Can Van Nguyen, Donald Z. Osborn, Erino Ozeki, Myra Sidharta, Ivan Sergio Freire De Sousa, Chee-Beng Tan, Rita de Cássia Milagres Teixeira Vieira, Katarzyna J. Cwiertka, Christine M. Du Bois, H T Huang, Lawrence Kaplan, Jian-Hua Mao and Sidney Mintz
University of Illinois Press, 2007 Cloth: 978-0-252-03341-4 eISBN: 978-0-252-09549-8
As 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 Cássia Milagres Teixeira Vieira.
AUTHOR BIOGRAPHY
Christine 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. 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. Chee-Beng Tan is head of anthropology at the Chinese University of Hong Kong and the author of Chinese Overseas: Comparative Cultural Issues.
TABLE OF CONTENTS
Contents
Acknowledgments
INTRODUCTION: The Significance of Soy
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
Lawrence Kaplan
2. Early Uses of Soybean in Chinese History
H.T. Huang
3. Fermented Beans and Western Taste
Sidney W. Mintz
4. Genetically Engineered Soy
Christine M. Du Bois and Ivan Sergio Freire de Sousa
SECTION TWO: ETHNOGRAPHIC STUDIES OF SOY'S ACCEPTANCE
Soy in East Asia-Lessons and Prospects
5. Tofu and Related Products in Chinese Foodways
Chee-Beng Tan
6. Tofu Feasts in Sichuan Cuisine
Jian-Hua Mao
7. Fermented Soybean Products and Japanese "Standard Taste"
Erino Ozeki
8. Fermented Soyfoods in South Korea: The Industrialization of
Tradition
Katarzyna Cwiertka and Akiko Moriya
9. Tofu in Vietnamese Life
Can Van Nguyen
10. Soyfoods in Indonesia
Myra Sidharta
Soy Beyond East Asia-a Protein Savior?
11. Social Context and Diet: Changing Soy Production and
Consumption in the United States
Christine M. Du Bois
12. Soybeans and Soyfoods in Brazil, with Notes on Argentina:
Sketch of an Expanding World Commodity
Ivan Sergio Freire de Sousa and Rita de C ssia Milagres
Teixeira Vieira
13. Soy in Bangladesh: History and Prospects
Christine Du Bois
14. Soybeans and Soybean Products in West Africa: Adoption by
Farmers and Adaptation to Foodways
Donald Z. Osborn
CONCLUSION: Soy-Dominance and Destiny
Christine M. Du Bois and Sidney W. Mintz
Appendix A. Scientific Names for Plants and Edible Fungi
Appendix B. More on Tofu in Chengdu
Contributors