Tofu

Russell Thomas is an author and journalist currently based in Tokyo. His writing has appeared in the Japan Times, The Guardian and South China Morning Post, among others.

"Thomas’s encyclopedic culinary history reveals a history and archeology of meaning that stretches back millennia, well before tofu became the imagined domain of eco-warriors and hippie co-ops . . . Far from leaving me sated, the enticing descriptions of tofu, chilled, stewed, fermented, fried, and made into everything from ice cream to mozzarella shreds, launched me on a tofu-eating bender that has yet to subside. Tofu skeptics, consider yourselves warned." - Petits Propos Culinaires"Tofu will dispel any ideas that this vegetarian food can be called bland. Russell Thomas takes us on a historical journey about the introduction of tofu into our food chain - covering a myriad of diverse and interesting topics . . . a well-researched book, full of wonderful facts with many pictorial illustrations to keep the reader interested all the way through including a very interesting recipe section at the end of the book . . . Tofu will change your perspective of tofu forever and hopefully encourage you to incorporate this delicious ingredient into your culinary repertoire." - Foodie Explorers"Russell Thomas’s Tofu: A Culinary History is a wonderfully quirky discourse on the subject. For readers who have a penchant for anecdotal history and love tofu – or those interested in discovering more about it – Thomas's well-researched, imaginatively conceived mini-tome is sure to delight!" - Elizabeth Andoh, author of six books on Japanese cooking, including Washoku, and director of the culinary programme A Taste of Culture, Tokyo"I loved the journey Tofu: A Culinary History took me on. From its beginnings in Asian kitchens to its often misunderstood status in the West, this book celebrates tofu’s versatility and benefits. It’s packed full of knowledge and passion. As a food enthusiast and educator, I savoured every page!" - Sam Linford-Platt, COOK! with the vegetarian society

• Introduction1 Liu An and liqi: Ancient Origins of Tofu2 What's that Smell? Preserving Tofu and Its Byproducts3 Spreading the Curd: How Tofu Travelled the World4 Tofu's Journey to the West5 'Eating Tofu' and Its Place in Culture6 Tofu Inc., the Business of Bean CurdGlossaryRecipesSelect BibliographyWebsites and AssociationsAcknowledgementsPhoto AcknowledgementsIndex