Tofu: A Culinary History

Russell Thomas is the author of Tofu: A Culinary History. His book traces tofu’s remarkable journey from its ancient origins in East Asia to its global rise as a staple of modern plant-based cuisine. Blending cultural history, food science, and surprising culinary anecdotes, he reveals how a humble soybean product became a symbol of tradition, innovation, and identity across continents. This global history of bean curd stretches from ancient creation myths and tomb paintings, via Chinese poetry and Japanese Buddhist cuisine, to deportations in Soviet Russia and struggles for power on the African continent.

Whether you’re a food lover, a history enthusiast, or simply curious about the stories behind everyday ingredients, this event offers a fresh, fascinating look at one of the world’s most versatile foods.

We will have copies of Thomas's book for sale in our gift shop prior to the event and signed copies available the night of.

As a courtesy to our speaker, our door policy stipulates that all guests must arrive before 7pm.

Russell Thomas is an author and journalist currently based in Tokyo. His writing has appeared in the Japan Times, the Guardian, and the South China Morning Post, among others.

This presentation is part of our Science and Society speaker series, which explores the history of science embedded in our everyday lives. We invite scientists, historians, policymakers, and educators for engaging, in-depth conversations that expand our perspectives. Program formats include lectures, interviews, roundtables, and book launches. Science and Society events are curated for an adult audience, fostering curiosity, conversation, and interactivity. Each evening concludes with a free reception with the speakers.

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Host or Publisher Science History Institute