Russell Thomas, Tofu: A Culinary History

Authors

  • Thomas David DuBois Beijing Normal University Author

DOI:

https://doi.org/10.1558/ppc.31604

Keywords:

tofu, book review, food history, soya bean

Abstract

Russell Thomas, Tofu: A Culinary History. London: Reaktion, 2024, 267 pp. ISBN 9781789149531.

Author Biography

  • Thomas David DuBois, Beijing Normal University
    Thomas David DuBois is a Beijing-based scholar and author of five books on China’s history, culinary and otherwise, including his most recent China in Seven Banquets: A Flavourful History (Reaktion Books, 2024). In between teaching at Beijing Normal University, he is busy with a new project on the intercourse of food and time across China’s twenty-four-season calendar. More of his writing is available at <substack.com/@laoshihao>.

Downloads

Published

2024-11-21

Issue

PPC 130 (2024)

Section

Book Reviews

How to Cite

DuBois, Thomas David. 2024. “Russell Thomas, Tofu: A Culinary History”. Petits Propos Culinaires, November, 120-21. https://doi.org/10.1558/ppc.31604.