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

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Obsessed with the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-to-Head Tests - Ella Quittner

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How to Eat - Thich Nhat Hanh

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Salt: A World History - Mark Kulansky

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The Making of the English Working Class - E.P. Thompson

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The Essential Woodworker - Robert Wearing

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Coffee: A Global History - Jonathan Morris

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Invitation to a Banquet - Fuchsia Dunlop

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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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Japanese Replica Tinned Fish in Frame

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The Book of Sichuan Chili Crisp - Jing Gao

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A Cookbook - Matty Matheson

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Elderflora: A Modern History of Ancient Trees - Jared Farmer

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Wildcrafted Fermentation Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir - Pascal Baudar

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Fäviken - Magnus Nilsson

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Big Heart Little Stove - Erin French

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Courtly Feasts to Kremlin Banquets - Oksana Zakharova & Sergey Pushkaryov

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Praisesong for the Kitchen Ghosts - Crystal Wilkinson

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The Anarchist's Design Book: Expanded Edition (signed by author) - Christopher Schwarz

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Mission Burrito Japanese Replica in Display Case

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

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Essential Shellfish Collection Special Edition, 3-Book Box Set: Crab, Oysters, Shellfish - Cynthia Nims

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

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Wendell Berry: Port William Novels & Stories: The Civil War to World War II (LOA #302): Nathan Coulter / Andy Catlett: Early Travels / A World Lost / ...

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Joon: Persian Cooking Made Simple - Najmieh Batmanglij

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Discriminating Taste: How Class Anxiety Created the American Food Revolution - S. Margot Finn

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Brown Crab - Ana-Carolina Pesce Imlay

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Seahorse Wave Label - Ana-Carolina Pesce Imlay

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