Russell Thomas, "Tofu: A Culinary History" (Reaktion Books, 2024)

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.

Tofu: a Culinary History (Reaktion, 2024) by Russell Thomas is a 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.

This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars.

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