"An excellent book for scholars interested in soy in particular, but also for those interested in food in general. It clearly traces the links between soybean milk production, nutrition scientists, and social issues to create new meanings and understanding about food, the body, and nationhood."
(China Review International) "The Other Milk presents a case study on the drink as a modern, science- and nation-building enterprise for these nutrition activists."
(Food Anthropology) "[A] fascinating intellectual history of soy in China from the early 1920s to the late 1930s. The key strength of the book is Fu's success at challenging the dominant narrative of a ubiquitous nature of soy as an undeniable good for all."
(Social History of Medicine) "The Other Milk: Reinventing Soy in Republican China presents a prototype of the transition between animal and plant milk, albeit one that occurred in the other direction, and arguably more in aspiration than in reality. The Other Milk traces early twentieth century China's newfound interest in soy milk (doujiang), a simple product of ground soybeans, and familiar feature of Chinese breakfasts."
(Global Food History) "[A] great read for historians of modern China and anyone who is curious about how diets are shaped by historical actors...The book is a generous contribution to the fields of Asian Studies and Food Studies, sharing the previously underexamined history of soy milk as an attempt to elevate Chinese nationhood via nutrition."
(Asia Pacific Perspectives) "Based on solid research Fu has provided us with a stimulating biography of soybean milk in China...The book also has plenty of fascinating details, intriguingliterary anecdotes and some thoughtful discussion of the entanglement of nutritional science and Chinese nationalism. In all, it is a valuable contribution to food history and to the history of science and medicine in modern China."
(Bulletin of the History of Medicine) "[S]killfully charts the transnational networks, political imperatives and social conditions that led to the rise and brief apotheosis of soy milk as the food of the future in Republican China."
(China Quarterly) "Fu does an excellent job at introducing us to a variety of lesser-known figures in Chinese history while also presenting the material in a way that is accessible to a general academic audience. The Other Milk is a satisfying dive into the world of soy that will appeal to those interested in Republican China, food history, and the history of science, technology, and medicine."
(H-Environment) "The book will be essential reading for historians of science and food studies scholars, focused on China and beyond."
(East Asian Science, Technology and Society) "Jia-Chen Fu writes eloquently and convincingly about the development of nutrition sci-ence and activism in Republican and wartime China that led many to regard the humble soybean as a foundational remedy to China's problems."
(American Historical Review)
