Everybody was Tofu Fighting
One of the most interesting parts of Scientific American each month is the 50,100, 150 years ago section. The current (June) issue lists an item that appeared in June 1853 as follows:
“The Chinese prepare an actual cheese - legumin cheese - from peas, called ‘tao-foo’, which they sell in the streets of Canton. In preparing this cheese, the paste from steeped ground peas is boiled, which causes the starch to dissolve with the casein. After straining, the liquid is coagulated by a solution of gypsum. This coagulum is worked up like sour milk, salted and pressed into moulds to make cheese.”
Doesn't make it sound any more appetizing.
1:14:57 PM 
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