Tasty and Exotic Foods: Tempt Your Taste Buds with These Exotic Foods of the Tropics
Author: Claudia Foleng Achunch
After completing my bachelor's degree in International Relations and Biology from Keele University, Staffordshire, England, and receiving a diploma in Travel Studies from the Greenwich School of Management, I joined the travel and hospitality industry. Spending some seven years in the industry and discovering how very little is known of the culture and cuisine of the West African region, I decided to make my lifelong passion for the delicious flavours and the fresh and unique tastes of this region's cuisine accessible for the world to discover and enjoy. "Discovering a new taste is just like meeting a person for the first time and not knowing that that person might soon be a friend, or even a spouse." Being born and bred in Cameroon, I spent 21 years of my life learning about and cooking the many delicious produce available. I spent hours each day in the kitchen with my family, preparing some of the truly tasty and heartwarming foods. We are a region of food lovers, with the finest fields and fertile lands, producing some of the best organic foods in the world. Sitting down and sharing freshly cooked meals each day is something we cherish.
Book review: Cafe Food at Home or Chicken Etc
The World of Soy
Author: Christine M Du Bois
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 Cássia Milagres Teixeira Vieira.
Table of Contents:
Introduction The significance of soy Sidney W. Mintz Mintz, Sidney W. Chee-Beng Tan Tan, Chee-Beng Christine M. Du Bois 1 1, Christine M. Du Bois
Sect. 1 Acceptance of soy in global and historical context
1 Legumes in the history of human nutrition Lawrence Kaplan Kaplan, Lawrence 27
2 Early uses of soybean in Chinese history H. T. Huang Huang, H. T. 45
3 Fermented beans and Western taste Sidney W. Mintz Mintz, Sidney W. 56
4 Genetically engineered soy Christine M. Du Bois Du Bois, Christine M. Ivan Sergio Freire de Sousa de Sousa, Ivan Sergio Freire 74
Sect. 2 Ethnographic studies of soy's acceptance
5 Tofu and related products in Chinese foodways Chee-Beng Tan Tan, Chee-Beng 99
6 Tofu feasts in Sichuan cuisine Jianhua Mao Mao, Jianhua 121
7 Fermented soybean products and Japanese standard taste Erino Ozeki Ozeki, Erino 144
8 Fermented soyfoods in South Korea : the industrialization of tradition Katarzyna J. Cwiertka Cwiertka, Katarzyna J. Akiko Moriya Moriya, Akiko 161
9 Tofu in Vietnamese life Can Van Nguyen Can, Van Nguyen 182
10 Soyfoods in Indonesia Myra Sidharta Sidharta, Myra 195
11 Social context and diet : changing soy production and consumption in the United States Christine M. Du Bois Du Bois, Christine M. 208
12 Soybeans and soyfoods in Brazil, with notes on Argentina : sketch of an expanding world commodity Ivan Sergio Freire de Sousa de Sousa, Ivan Sergio Freire Rita de Cassia Milagres Teixeira Vieira Vieira, Rita de Cassia Milagres Teixeira 234
13 Soy in Bangladesh : history and prospects Christine M. Du Bois Du Bois, Christine M. 257
14 Soybeans and soybean products in West Africa : adoption by farmers and adaptation tofoodways Donald Z. Osborn Osborn, Donald Z. 276
Conclusion Soy's dominance and destiny Christine M. Du Bois Du Bois, Christine M. Sidney W. Mintz Mintz, Sidney W. 299
App. A Scientific names for plants and edible fungi
App. B More on tofu in Chengdu 320
Contributors 325
Index 329
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