William Shurtleff

rdf:langString William Shurtleff

rdf:langString William Roy Shurtleff

rdf:langString William Roy Shurtleff

rdf:langString Stanford University

rdf:langString Joseph Aoyagi Shurtleff

rdf:langString English

rdf:langString The Book of Tofu, The Book of Miso, The Book of Tempeh

rdf:langString Researcher and writer about soyfoods

rdf:langString Akiko Aoyagi

rdf:langString Soy foods

rdf:langString William Roy Shurtleff (born April 28, 1941) also known as Bill Shurtleff is an American researcher and writer about soy foods. Shurtleff and his former wife Akiko Aoyagi have written and published consumer-oriented cookbooks, handbooks for small- and large-scale commercial production, histories, and bibliographies of various soy foods. These books introduced soy foods such as tofu, tempeh, and miso on a wide scale to non-Asian Westerners, and are largely responsible for the establishment of non-Asian soy food manufacturers in the West beginning in the late 1970s. In 1980, Lorna Sass wrote in The New York Times, "The two people most responsible for catapulting tofu from the wok into the frying pan are William Shurtleff and Akiko Aoyagi.” In 1995, Suzanne Hamlin wrote in The New York Times, “At the turn of the century there were two tofu suppliers in the United States. Today there are more than 200 tofu manufacturers...and tofu can be found in nearly every supermarket." In turn, the new availability and cultural acceptance of tofu and related foods enabled the creation of new manufactured soy-based foods such as Tofutti and Tofurkey, and arguably gave a push to the vegetarian movement in the West that had begun in the late 1960s.