The world of soy
Author(s)
Bibliographic Information
The world of soy
(The food series / general editor, Andrew F. Smith)
University of Illinois Press, c2008
- : cloth
Available at 8 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
-
Library, Institute of Developing Economies, Japan External Trade Organization図
: clothG||635||W116889529
Note
Includes bibliographical references and index
Description and Table of Contents
Description
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 Cassia Milagres Teixeira Vieira.
Table of Contents
Acknowledgments 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 329
by "Nielsen BookData"