Bean-curd consumption in Hong Kong

This article examines soybean curd and kindred byproducts in Hong Kong, where an ethnographic survey revealed that traditional forms of soy products have been supplemented with new consumption practices. Soyfoods have been part of Asian food systems for millennia. But a century ago, soybeans entered the world market, taking on new nutritional and economic roles. Swiftly changing technology and unexpected market opportunities have since transformed the place of soybeans in the panorama of global food. Hong Kong is now a place where novel soyfood-eating styles are becoming fashionable, and these are diffusing to other, more Western societies.