Coffee Life in Japan, by Merry White
American Tuna: The Rise and Fall of an Improbable Food, by Andrew F. Smith
A Feast of Weeds: Foraging and Cooking Wild Edible Plants, by Luigi Ballerini, translated by Gianpiero W. Doebler
The Philosophy of Food, by David M. Kaplan
Beyond Hummus and Falafel: Social and Political Aspects of Palestinian Food in Israel, by Liora Gvion, translated by David Wesley and Elana Wesley
The Life of Cheese: Crafting Food and Value in America, by Heather Paxson
The History of Cooking in Rome and Lazio: With Folklore and Recipes, by Oretta Zanini De Vita, translated by Maureen B. Fant
Cuisine and Empire: Cooking in World History, by Rachel Laudan
Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness, by Joyce Goldstein, with Dore Brown
Cumin, Camels, and Caravans: A Spice Odyssey, by Gary Paul Nabhan
Cumin, Camels, and Caravans Page 41