Price: $28.50
Tofu may appear unassuming to the casual observer, typically perceived as a flavorless, beige, solidified concoction of ground and boiled soybeans. However, tofu confidently holds its own. Once scorned as a peculiar choice for vegetarians, this resilient, jiggly block has since made a triumphant return. This comprehensive history of tofu spans from ancient creation legends and mortuary art, through Chinese verse and Japanese Buddhist gastronomy, to exiles in Soviet Russia and political power struggles on the African continent. It explores the possible non-Chinese origins of tofu, its numerous variants, why ‘eating tofu’ is considered offensive in Cantonese, and its contemporary environmental implications. Be warned: this book succeeds in making tofu intriguing. It’s anything but monotonous. ‘Tofu: A Culinary History’ is a delightfully peculiar exploration of the topic. For readers who enjoy engaging historical tales and have a fondness for tofu – or those keen to learn more about it – Thomas’s meticulously researched, creatively conceived pocket-sized volume is sure to please!’ -Elizabeth Andoh, author of six culinary books on Japanese cuisine, including ‘Washoku’, and director of the culinary program ‘A Taste of Culture’, Tokyo. ‘I thoroughly enjoyed the journey ‘Tofu: A Culinary History’ guided me through. From its origins in Asian culinary traditions to its often misinterpreted status in the West, this book applauds tofu’s versatility and health benefits. As a food lover and educator, I relished each page!’ – Sam Linford-Platt, COOK! with the vegetarian society.