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Japanese Foodways, Past and Present - Eric C. Rath, Stephanie Assmann

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Japanese Home Cooking - Sonoko Sakai

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Japanese Kitchen Knives - Nozaki & Klippensteen

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Japanese Replica Tinned Fish in Frame

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Jews, Food, and Spain - Hélène Jawhara Piñer

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Kinki Rockfish - Ana-Carolina Pesce Imlay

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Koji Alchemy - Rich Shih & Jeremy Umansky

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Koshersoul: The Faith and Food Journey of an African American Jew - Michael Twitty

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Latinísimo: Home Recipes from the Twenty-One Countries of Latin America - Sandra A. Gutierrez

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Lentil Underground - Liz Carlisle

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Literature and Food Studies - Amy L. Tigner and Allison Carruth

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Love Japan: Recipes from our Japanese American Kitchen [A Cookbook] - Sawako Okochi

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Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean - Anny Gaul

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Mama Nazima's Cuisine: Jewish Iraqi Recipes - Rivka Goldman

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Mamushka: Recipes from Ukraine & Eastern Europe - Olia Hercules

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Mangia: How to Eat Your Way through Italy - Maria Pasquale

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Mexico City Cocktails - Martha Márguez

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Milk into Cheese - David Asher

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Mission Burrito Japanese Replica in Display Case

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Mister Jiu’s In Chinatown - Brandon Jew / Tienlon Ho

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Monsoon: Delicious Indian Recipes for Every Day and Season - Asma Khan

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Mother Grains: Recipes for the Grain Revolution - Roxana Jullapat

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Musee de la Coutellerie Deck of Cards - 54 Pieces

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Mussels: An Homage in 50 Recipes - Sergio Herman

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My Cambodia: A Khmer Cookbook - Nite Yun

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My Life in Recipes - Joan Nathan

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Oishii: The History of Sushi - Eric C. Rath

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On Food and Cooking - Harold McGee

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On The Chocolate Trail - Rabbi Deborah R. Prinz

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Opulent Nosh - Ken Albala

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Out of This Furnace - Thomas Bell

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Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands - Maryam Jillani

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Pawpaw: In Search of America’s Forgotten Fruit - Andrew Moore

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Practicing Food Studies - edited by Amy Bentley, et al

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Praisesong for the Kitchen Ghosts - Crystal Wilkinson

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Preserved Vegetables - Goldstein, Burns, & Martin

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Pufferfish Profile I - Ana-Carolina Pesce Imlay

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Pufferfish Wave Label - Ana-Carolina Pesce Imlay

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Repast - Jenny Linford

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Rice as Self: Japanese Identities through Time - Emiko Ohnuki-Tierney

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Rice: A Savor The South Cookbook - Michael W. Twitty

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Rintaro - Sylvan Mishia Brackett & Jessica Battilana

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Rooting in a Useless Land - Chelsea Fisher

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Salt and the Art of Seasoning - James Strawbridge

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Salt: A World History - Mark Kulansky

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Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World - Sandor Katz

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Sardine - Ana-Carolina Pesce Imlay

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Saveur Magazine: Eat the World - Issue No 203 Fall/Winter 2024

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