The World of Soy (Food (University of Illinois Press Hardcover)) - Hardcover

Hardcover

ISBN 10: 0252033418 ISBN 13: 9780252033414

Publisher: University of Illinois Press, 2008

Synopsis

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.

About this title

About the Author

Katarzyna J. Cwiertka is professor in and chair of Modern Japan Studies at Leiden University, Netherlands. She is the author of several books, including Cuisine, Colonialism, and the Cold War: Food in Twentieth-Century Korea, also published by Reaktion Books. 

Edition details

• Publisher: University of Illinois Press
• Publication date: 2008
• Language: English
• ISBN 10: 0252033418
• ISBN 13: 9780252033414
• Binding: Hardcover
• Number of pages: 352
• Editor: Du Bois Christine M., Tan Chee-Beng, Mintz Sidney