Bean-curd consumption in Hong Kong

This article examines soybean curd and kindred byproducts in Hong Kong, whe re an ethnographic survey revealed that traditional forms of soy products h ave been supplemented with new consumption practices. Soyfoods have been pa rt of Asian food systems for millennia. But a century ago, soybeans entered the world market, taking on new nutritional and economic roles. Swiftly ch anging technology and unexpected market opportunities have since transforme d 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.