About: William Shurtleff

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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,

Attributes	Values
rdf:type	Thing foaf:Person person dul:NaturalPerson Eukaryote Person Author Human Animal animal eukaryote species schema:Person writer
rdfs:label	William Shurtleff (en)
rdfs:comment	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, (en)
foaf:name	William Roy Shurtleff (en)
foaf:homepage	https://www.soyinfocenter.com
name	William Roy Shurtleff (en)
foaf:depiction
birth place	Oakland, California
birth place	Oakland, California
birth date	1941-04-28 (xsd:date)
dcterms:subject	Technical writers 1941 births American cookbook writers Living people Vegetarian cookbook writers American food writers American industrial engineers Stanford University alumni American vegetarianism activists Food historians Historians of vegetarianism
Wikipage page ID	68258511 (xsd:integer)
Wikipage revision ID	1083051677 (xsd:integer)
Link from a Wikipage to another Wikipage	Technical writers Johnny Appleseed Peace Corps 1941 births American cookbook writers Living people Vegetarian cookbook writers Okara (food) Miso Mildred Lager Stanford University Palo Alto Tassajara Zen Mountain Center American food writers American industrial engineers Stanford University alumni American vegetarianism activists Tofu Tofutti Fermented bean curd Kinako The Farm (Tennessee) Food historians Lafayette, California Tempeh Yuba (food) Soy milk Soybean Indonesia Pueraria montana Oakland, California Historians of vegetarianism Lorna Sass Nattō Pareve Tofurkey Soy oil
Link from a Wikipage to an external page	https://www.soyinfocenter.com/ https://www.soyinfocenter.com/pdf/134/Afri.pdf%7C''History https://www.soyinfocenter.com
sameAs	William Shurtleff William Shurtleff
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thumbnail	wiki-commons:Special:FilePath/Cover_of_The_Book_of_Tempeh_2nd_ed.jpg?width=300
alma mater	Stanford University (en)
birth date	1941-04-28 (xsd:date)
children	Joseph Aoyagi Shurtleff (en)
language	English (en)
notable works	The Book of Tofu, The Book of Miso, The Book of Tempeh (en)
occupation	Researcher and writer about soyfoods (en)
spouse	Akiko Aoyagi (en)
subject	Soy foods (en)
website	https://www.soyinfocenter.com
has abstract	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. (en)
prov:wasDerivedFrom	wikipedia-en:William_Shurtleff?oldid=1083051677&ns=0
page length (characters) of wiki page	13301 (xsd:nonNegativeInteger)
alma mater	Stanford University
foaf:isPrimaryTopicOf	wikipedia-en:William_Shurtleff

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