History
According to Bencao Gangmu (Pen Ts’ao or Chinese Materia medica), by Li Shizhen (1596), the creation of soybean curd is attributed to Liu An (179 – 122 BC), king of Wainan. Manufacture spread began during the Han Dynasty in China after it was created. The date when the preservation of this curd began is unknown, but most likely was derived from those wishing to preserve the curd that had appeared to have gone bad.
The Food Encyclopedia, written by Wang Su-Hsiung (1861) of Qing Dynasty, made reference to preserved bean curd as superior to difficult-to-digest, hardened tofu especially for the elderly, children and ill persons.
Read more about this topic: Fermented Bean Curd
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“False history gets made all day, any day,
the truth of the new is never on the news
False history gets written every day
...
the lesbian archaeologist watches herself
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—Adrienne Rich (b. 1929)
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—Ralph Waldo Emerson (1803–1882)
“It would be naive to think that peace and justice can be achieved easily. No set of rules or study of history will automatically resolve the problems.... However, with faith and perseverance,... complex problems in the past have been resolved in our search for justice and peace. They can be resolved in the future, provided, of course, that we can think of five new ways to measure the height of a tall building by using a barometer.”
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