The world of soy

著者

書誌事項

The world of soy

edited by Christine M. Du Bois, Chee-Beng Tan and Sidney W. Mintz

（The food series / general editor, Andrew F. Smith）

University of Illinois Press, c2008

  • : cloth

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注記

Includes bibliographical references and index

内容説明・目次

内容説明

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.

目次

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

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  • The food series

    general editor, Andrew F. Smith

    University of Illinois Press

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