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The Japanese Culinary Academy YAKIBA Grilling Techniques
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Rice as Self: Japanese Identities through Time - Emiko Ohnuki-Tierney
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Good Things to Eat - Rufus Estes
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Kanpai: The History of Sake - Eric C. Rath
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Graze: Inspiration for Small Plates and Meandering Meals: A Charcuterie Cookbook - Suzanne Lenzer
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Japan's Cuisines: Food, Place and Identity - Eric C. Rath
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First the Seed: the Political Economy of Plant Biotechnology - Jack Ralph Kloppenburg Jr.
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Practicing Food Studies - edited by Amy Bentley, et al
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