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Tofu: A Culinary History
The history of tofu is anything but bland!
Spend an engaging evening with the Science History Institute’s Jesse Smith and food historian Russell Thomas, author of “Tofu: A Culinary History.” In this lively talk, Thomas traces tofu’s remarkable journey from its ancient origins in East Asia to its global rise as a staple of modern plant-based cuisine. Blending cultural history, food science, and surprising culinary anecdotes, he reveals how a humble soybean product became a symbol of tradition, innovation, and identity across continents. 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.
Whether you’re a food lover, a history enthusiast, or simply curious about the stories behind everyday ingredients, this event offers a fresh, fascinating look at one of the world’s most versatile foods.
