HISTORY OF FERMENTED TOFU 1 HISTORY OF FERMENTED TOFU - A HEALTHY NONDAIRY / VEGAN CHEESE (1610-2011): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK Including Various Names and Types: Sufu, Red Fermented Tofu, Bean Cheese, Chinese Cheese, Doufu-ru, Soybean Cheese, Soy Cheese, Bean-Curd Cheese, Fermented Soybean Curd, Bean Cake, Tofyuyo / Tofu-yo, Red Sufu, Fu-Yu, Fu-Ru, Chou Doufu / Ch’ou Toufu, Pickled Bean Curd, etc. Compiled by William Shurtleff & Akiko Aoyagi 2011 Copyright © 2011 by Soyinfo Center HISTORY OF FERMENTED TOFU 2 Copyright (c) 2011 by William Shurtleff & Akiko Aoyagi All rights reserved. No part of this work may be reproduced or copied in any form or by any means - graphic, electronic, or mechanical, including photocopying, recording, taping, or information and retrieval systems - except for use in reviews, without written permission from the publisher. Published by: Soyinfo Center P.O. Box 234 Lafayette, CA 94549-0234 USA Phone: 925-283-2991 Fax: 925-283-9091 www.soyinfocenter.com
[email protected] ISBN 978-1-928914-40-2 (Fermented Tofu) Printed 13 Nov. 2011 Price: Available on the Web free of charge Search engine keywords: History of sufu History of bean cheese History of Chinese cheese History of soybean cheese History of soy cheese History of bean-curd cheese History of fermented soybean curd History of tofu-yo History of tofuyo History of bean cake History of Fu-Yu History of nondairy cheeses History of healthy nondairy cheeses History of vegan cheeses Bibliography of sufu Bibliography of bean cheese Bibliography