(University of Illinois Press)
In this volume, food specialists examine issues relating to soy production and consumption, including genetically engineered soybeans, increasing soybean cultivation, and soyfood marketing techniques. They also highlight soy’s past, present, and future importance as a world crop. The bevy of contributors includes economists, farmers, sociologists, anthropologists, and historians. Du Bois is the manager for the Johns Hopkins Project on Soybeans.