Tofu: A Culinary History (Russell Thomas) Alternative Meat and a few rhizomes are

and a few rhizomes are also preserved this way

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(from the Arabic ‘to rub’) now known as a grain and sold in many health food and grocery shops

in 24 chapters

Tofu: A Culinary History (Russell Thomas) Alternative Meat and a few rhizomes areThe surprising, spicy story of this globe trotting vegetable protein staple. To the untrained eye, theres nothing as unexciting as tofu, normally regarded as a tasteless, beige, congealed mass of crushed, boiled soybeans. However, tofu more than stands up on its own. Reviled for decades as a vegetarian oddity, the brave, wobbly block has made a comeback. This global history of bean curd stretches from ancient creation myths and tomb paintings, via