William Shurtleff

William Shurtleff is an American author, researcher, and co-founder of the Soyfoods Center, an organization dedicated to the study and promotion of soy and its products. He is best known for his extensive work on the history and uses of soy.

Early Life and Education

William Shurtleff was born in the United States. He attended Harvard University, where he studied Asian Studies and developed an interest in Japanese culture and cuisine.

Career

After graduating from Harvard, Shurtleff moved to Japan, where he lived in a Zen Buddhist monastery for several years. During this time, he learned about the importance of soy in Japanese cuisine and its potential health benefits.

In 1972, Shurtleff co-authored The Book of Tofu with Akiko Aoyagi, a comprehensive guide to the history, production, and uses of tofu. The book was a success and helped popularize tofu in the United States.

In 1975, Shurtleff and Aoyagi founded the Soyfoods Center in Lafayette, California. The center conducts research on soy and its products, and promotes their use in the food industry.

Shurtleff has written and co-authored several other books on soy, including The Book of Miso and The Book of Tempeh, further contributing to the understanding and appreciation of soy-based foods.

Legacy

Shurtleff's work has had a significant impact on the food industry, particularly in the promotion of soy and its products. His books have been influential in introducing these foods to a wider audience and have contributed to the growth of the soyfoods industry.

See Also

• Soyfoods Center
• Tofu
• Miso
• Tempeh

References

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