asagiri
11/09/2006, 15h47
bonjour
j`ai vu cela sur le Tofu en France
In 1855 the Baron of Montgaudry, in a report in the Bulletin of the Society for Acclimatization in France, noted that in China soybeans were transformed into a cheeselike product (resembling fromage blanc or fromage a la pie), widely consumed by the poor and highly esteemed, sold for pennies a piece, and usually consumed fried. The rich usually used seasoned, fermented tofu as a seasoning. Also in 1855 Stanislaus Julien, the great sinologist, wrote the president of the Society that he had read in the Imperial Encyclopedia of Agriculture in China that yellow soybeans could be used to make teou-fou, a sort of fermented pea paste (pate de pois), which the common people used regularly to nourish themselves. Other varieties of soybeans were not good for making teou-fou. The same year M. de Montigny, the French consul in Shanghai, wrote the Society that he was going to send them a pot of (fermented) teou-fou, "Chinese cheese made from soybeans; it is a principal element in the Chinese diet." In 1859 M. Vilmorin, a prominent French seedsman, gave the Society some details on his tests with making tofu from soybeans. This was the first known attempt by a Westerner to make tofu.
Then in 1866 Paul Champion wrote the most detailed article to date "On the Production of Tofu in China and Japan," containing 3 1/2 pages of information on exactly how tofu was made and its role in Chinese culture. The article was published in the Society's bulletin. He noted "I have seen this production established on a large scale in many ports of China from the south to Peking, and also in various ports of Japan which I have visited. Well prepared tofu has a very agreeable flavor. Deep-fried, it makes a delicious dish. It is widely consumed among the Chinese and would be able to be employed, I believe, to advantage in Europe." In 1869 Champion and Lhote gave the first nutritional analysis of tofu, plus additional information on tofu production. Both nigari and calcium sulfate were used as coagulants. (French; all Paillieux 1880s??) In 1872 the German Senft noted that an English seaman spoke of a type of cheese made from Chinese soybeans.
The History of Soy Pioneers Around the World, Unpublished Manuscript
by William Shurtleff and Akiko Aoyagi
©Copyright 2004 Soyfoods Center, Lafayette, California
The first organization in the Western world to actively research and promote the use of soyfoods was the Society for Acclimatization in France. Between 1855 and 1880 they published more than 30 articles about soyfoods and soybean cultivation in their bulletin. Under the impetus of Monsieur de Montigny??, the French consul in Shanghai, the Society began in 1855 to distribute to its members samples of soybean seeds from China. Culture studies were pursued until the War of 1870. Records of this work is found in many agricultural journals of the period, and especially in the Journal d'Agriculture and in the Society's bulletin.
From 1858 the Society prepared and studied the processes for cooking or preparing fresh green soybeans, tofu, fermented tofu, shoyu, soy coffee, and various other soyfoods. These were the first attempts to prepare such foods in the Western world. The Society was also the first to make written mention of a number of soyfoods including fermented tofu, yuba, fresh green soybeans, and soy oil?? The Society generally exerted great efforts in introducing soyfoods and soybeans into Europe. In many ways, they were 50-100 years ahead of their time, doing much the same type of work that Seventh-day Adventists were doing in America in the 1930s and that the Soyfoods movement was doing in the 1970s and 1980s. The publication in 1880 of Le Soya by A. Paillieux marks a major milestone in soya history.
j`ai vu cela sur le Tofu en France
In 1855 the Baron of Montgaudry, in a report in the Bulletin of the Society for Acclimatization in France, noted that in China soybeans were transformed into a cheeselike product (resembling fromage blanc or fromage a la pie), widely consumed by the poor and highly esteemed, sold for pennies a piece, and usually consumed fried. The rich usually used seasoned, fermented tofu as a seasoning. Also in 1855 Stanislaus Julien, the great sinologist, wrote the president of the Society that he had read in the Imperial Encyclopedia of Agriculture in China that yellow soybeans could be used to make teou-fou, a sort of fermented pea paste (pate de pois), which the common people used regularly to nourish themselves. Other varieties of soybeans were not good for making teou-fou. The same year M. de Montigny, the French consul in Shanghai, wrote the Society that he was going to send them a pot of (fermented) teou-fou, "Chinese cheese made from soybeans; it is a principal element in the Chinese diet." In 1859 M. Vilmorin, a prominent French seedsman, gave the Society some details on his tests with making tofu from soybeans. This was the first known attempt by a Westerner to make tofu.
Then in 1866 Paul Champion wrote the most detailed article to date "On the Production of Tofu in China and Japan," containing 3 1/2 pages of information on exactly how tofu was made and its role in Chinese culture. The article was published in the Society's bulletin. He noted "I have seen this production established on a large scale in many ports of China from the south to Peking, and also in various ports of Japan which I have visited. Well prepared tofu has a very agreeable flavor. Deep-fried, it makes a delicious dish. It is widely consumed among the Chinese and would be able to be employed, I believe, to advantage in Europe." In 1869 Champion and Lhote gave the first nutritional analysis of tofu, plus additional information on tofu production. Both nigari and calcium sulfate were used as coagulants. (French; all Paillieux 1880s??) In 1872 the German Senft noted that an English seaman spoke of a type of cheese made from Chinese soybeans.
The History of Soy Pioneers Around the World, Unpublished Manuscript
by William Shurtleff and Akiko Aoyagi
©Copyright 2004 Soyfoods Center, Lafayette, California
The first organization in the Western world to actively research and promote the use of soyfoods was the Society for Acclimatization in France. Between 1855 and 1880 they published more than 30 articles about soyfoods and soybean cultivation in their bulletin. Under the impetus of Monsieur de Montigny??, the French consul in Shanghai, the Society began in 1855 to distribute to its members samples of soybean seeds from China. Culture studies were pursued until the War of 1870. Records of this work is found in many agricultural journals of the period, and especially in the Journal d'Agriculture and in the Society's bulletin.
From 1858 the Society prepared and studied the processes for cooking or preparing fresh green soybeans, tofu, fermented tofu, shoyu, soy coffee, and various other soyfoods. These were the first attempts to prepare such foods in the Western world. The Society was also the first to make written mention of a number of soyfoods including fermented tofu, yuba, fresh green soybeans, and soy oil?? The Society generally exerted great efforts in introducing soyfoods and soybeans into Europe. In many ways, they were 50-100 years ahead of their time, doing much the same type of work that Seventh-day Adventists were doing in America in the 1930s and that the Soyfoods movement was doing in the 1970s and 1980s. The publication in 1880 of Le Soya by A. Paillieux marks a major milestone in soya history.