Introduction : the significance of soy / Sidney W. Mintz, Chee-Beng Tan, Christine M. Du Bois
Legumes in the history of human nutrition / Lawrence Kaplan
Early uses of soybean in Chinese history / H. T. Huang
Fermented beans and western taste / Sidney W. Mintz
Genetically engineered soy / Christine M. Du Bois, Ivan Sergio Freire de Sousa
Tofu and related products in Chinese foodways / Chee-Beng Tan
Tofu feasts in Sichuan cuisine / Jianhua Mao
Fermented soybean products and Japanese standard taste / Erino Ozeki
Fermented soyfoods in South Korea : the industrialization of tradition / Katarzyna J. Cwiertka, Akiko Moriya
Tofo in Vietnamese life / Can Van Nguyen
Soyfoods in Indonesia / Myra Sidharta
Social context and diet : changing soy production and consumption in the United States / Christine M. Du Bois
Soybeans and soyfoods in Brazil, with notes on Argentina : sketch of an expanding world commodity / Ivan Sergio Freire de Sousa, Rita de Cássia Milagres Teixeira Vierira
Soy in Bangladesh : history and prospects / Christine M. Du Bois
Soybeans and soybean products in West Africa : adoption by farmers and adaption to foodways / Donald Z. Osborn
Conclusion : Soy's dominance and destiny / Christine M. Du Bois, Sidney W. Mintz
Appendixes : A. Scientific names for plants and edible fungi
B. More on tofu in Chengdu.
