Sharpening cut-off for Christmas is 11/24 🎄

Books

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Coffee: A Global History - Jonathan Morris

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The Book of Sichuan Chili Crisp - Jing Gao

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Invitation to a Banquet - Fuchsia Dunlop

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Cook Like Your Ancestors - Mariah-Rose Marie

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

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The Essential Woodworker - Robert Wearing

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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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In Memory’s Kitchen - Berenbaum & De Silva

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Repast - Jenny Linford

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Secret Ingredients: Race, Gender, and Class at the Dinner Table - Sherrie A. Inness

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Big Heart Little Stove - Erin French

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Food Studies in Latin American Literature - Rocío del Aguila, Vanesa Miseres

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Japanese Replica Tinned Fish in Frame

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Taste Like War: A Memoir - Grace M. Cho

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A Cookbook - Matty Matheson

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How the World Eats - Julian Baggini

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The Taste of Place: A Cultural Journey into Terroir - Amy B. Trubek

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Praisesong for the Kitchen Ghosts - Crystal Wilkinson

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Hope's Table: Everyday Recipes from a Mennonite Kitchen - Hope Helmuth

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Eaten Magazine No. 24 - Snacks

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All About Coffee - William Harrison Ukers

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All Manners of Food - Stephen Mennell

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California's Best: Old West Art & Antiques - Brad & Brian Witherell, Bradley L. Witherell

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Elderflora: A Modern History of Ancient Trees - Jared Farmer

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

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Farmers of Forty Centuries: Organic Farming in China, Korea, and Japan - F. H. King

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Kanpai: The History of Sake - Eric C. Rath

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Reaping What She Sows: How Women Are Rebuilding Our Broken Food System - Nancy Matsumoto

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The Accidental Seed Heroes Growing a Delicious Food Future for All of Us - Adam Alexander

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Fäviken - Magnus Nilsson

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Tastes and Traditions - Nathalie Cooke

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Fried Green Tomatoes at the Whistle Stop Cafe - Fannie Flagg

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A Cultural History of Food in the Renaissance - Ken Albala, et al

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Haroset: A Taste of Jewish History - Susan Weingarten

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My Life in Recipes - Joan Nathan

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Food Studies: An Introduction to Research Methods - Jeff Miller and Jonathan Deutsch

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Traditional Japanese Seasonings and Condiments: Umamification in the Plant-forward Cuisine - Minaka Ono, Ole G. Mouritsen

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Manresa - David Kinch with Christine Muhlke

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The Hebridean Baker: The Scottish Cookbook - Coinneach MacLeod

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El Monje de Moka - En Español - Dave Eggers

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Out of This Furnace - Thomas Bell

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Dictionary of Woodworking Tools, C. 1700-1970, and Tools of Allied Trades - R. A. Salaman

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Recipes from the American South - Michael W. Twitty

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A New Napa Cuisine - Christopher Kostow

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A Cultural History of Food in the Medieval Age - Massimo Montanari, et al

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Mission Burrito Japanese Replica in Display Case

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Bernal Cutlery Fused Glass Nightlight

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