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books
| book details |
Tofu: A Culinary History
By (author) Russell Thomas
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| on special |
normal price: R 551.95
Price: R 496.95
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| book description |
To the untrained eye there’s 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 Chinese poetry and Japanese Buddhist cuisine, to deportations in Soviet Russia and struggles for power on the African continent. It describes the potentially non-Chinese roots of tofu, its myriad types, why ‘eating tofu’ is an insult in Cantonese, and its environmental impact today. Warning: this book actually makes tofu exciting. It’s anything but bland.
| product details |
Normally shipped |
Publisher | Reaktion Books
Published date | 21 Oct 2024
Language |
Format | Hardback
Pages | 272
Dimensions | 208 x 156 x 0mm (L x W x H)
Weight | 0g
ISBN | 978-1-7891-4953-1
Readership Age |
BISAC | cooking / specific ingredients / general
| other options |
Normally shipped |
Readership Age |
Normal Price | R 615.95
Price | R 553.95
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Mason Coile
Paperback / softback
224 pages
was: R 520.95
now: R 468.95
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A terrifying locked-room mystery set in a remote outpost on Mars.
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An epic love story with the pulse of a thriller that asks: what would you risk for a second chance at first love?
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