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Global Jewish Foodways: A History - Hasia R. Diner, Simone Cinotto
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Feeding Gotham: The Political Economy and Geography of Food in New York, 1790-1860 - Gergely Baics
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Behind The Kitchen Door - Saru Jayaraman
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On Food and Cooking - Harold McGee
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The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture
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Saveur Magazine: Eat the World - Issue No 203 Fall/Winter 2024
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Couteaux de nos Regions - Antoine Pascal 2013 Edition
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Japan's Cuisines: Food, Place and Identity - Eric C. Rath
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The Lost Supper - Taras Grescoe
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The Japanese Culinary Academy FLAVOR AND SEASONINGS: Dashi, Umami, and Fermented Foods
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The Book of Sichuan Chili Crisp - Jing Gao
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Milk into Cheese - David Asher
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India's Organic Farming Revolution: What It Means for Our Global Food System - Sapna E. Thottathil
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By Hound & Eye - Geo. R. Walker & Jim Tolpin
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A Practical Treatise on the Manufacture of Vinegar... - William T. B. Brannt
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Butchering Chickens: A Guide To Humane Small-Scale Processing - Adam Danforth
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The Memory of Taste: Vietnamese American Recipes from Phú Quoc, Oakland, and the Spaces Between - Tu David Phu, Soleil Ho
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The Salvisoul Cookbook - Karla Tatiana Vasquez
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Rice as Self: Japanese Identities through Time - Emiko Ohnuki-Tierney
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Rooting in a Useless Land - Chelsea Fisher
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In Memory’s Kitchen - Berenbaum & De Silva
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Eaten Magazine No. 21 - Baked
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First the Seed: the Political Economy of Plant Biotechnology - Jack Ralph Kloppenburg Jr.
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Wild Chocolate: Across the Americas in Search of Cacao's Soul - Rowan Jacobsen
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Kugels and Collards: Stories of Food, Family, and Tradition in Jewish South Carolina - Rachel Gordin Barnett, Lyssa Kligman Harvey
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