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
