01448nam a2200205 a 450000100080000000500110000800800410001902000220006010000190008224500220010126000410012330000110016452009620017565000290113765000130116665000220117965000090120170000150121070000170122519382342012-11-07       2008    bl uuuu      00u1 u    #d  a978-0-252-03341-41 aDU BOIS, C. M.  aThe world of soy.  aUrbana: University of Illinoisc2008  a337 p.  aIntroduction: the significance of soy. Acceptance of soy in global and historical context. Legumens in the history of Human Nutrition; Eartly uses of soybean in Chinese history; Fermented beans and western taste; Genetically engineered soy. Ethnographic studies os soy?s acceptance: tofu and related products in Chinese foodways; tofu feasts in Sichuan cuisine; Fermented soybean products and Japanese standard taste; Fermented soyfoods in South Korea; Tofu in Vietnamese life; Soofoods in Indonesia; Social context and diet: changing soy production and consumption in the United States; Soybeans and soyfoods in Brazil, with notes on Argentina: sketch of an expanding world commodity; Soy in Bangladesh: history and prospects; Soybeans and soybean products in West Africa: adoption by farmers and adaptation to foodways. Conclusion: soy?s dominance and destiny. Appendix A. Scientific names for plants and Edible Fungi. Appendix B. More on tofu in Chengdu.  aFood and Human Nutrition  aSoybeans  aNutrição humana  aSoja1 aTAN, C. B.1 aMINTZ, S. W.