Indian
Dhershini Govin Winodan
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Kitchens, Cooking, and Eating in Medieval Italy
Katherine A. McIver
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Burgundy : The Global Story of Terroir
Marion Demossier
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Food in Time and Place : The American Historical Association Companion to Food History
Paul Freedman
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Classical Cooking : The Modern Way Recipes
Arno Schmidt
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Russia's Cuisine: Tradition and Modernity
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Silk Road Cooking : A Vegetarian Journey
Najmieh Batmanglij
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Food Culture in Italy
Professor Fabio (The New School, USA) Parasecoli
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Devouring Japan : Global Perspectives on Japanese Culinary Identity
Nancy K. (Soshitsu Sen XV Distinguished Professor of Traditio Stalker
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Himalayan Fermented Foods : Microbiology, Nutrition, and Ethnic Values
Jyoti Prakash Tamang
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Three World Cuisines : Italian, Mexican, Chinese
Ken Albala
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Congotay! Congotay! A Global History of Caribbean Food
Candice (Washington State University, USA) Goucher
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A Mess of Greens : Southern Gender and Southern Food
Elizabeth S. D. Engelhardt
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Book of Welsh Bread, A
Bobby Freeman
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Encyclopedia of North American Eating & Drinking Traditions, Customs, and Rituals
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Culinary Landmarks : A Bibliography of Canadian Cookbooks, 1825-1949
Elizabeth Driver
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What's Cooking in Multicultural America : An Annotated Bibliographic Guide to 400 Ethnic Cuisines
Vladimir F. Wertsman
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Scheherazade's Feasts : Foods of the Medieval Arab World
Habeeb Salloum
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Japanese Foodways, Past and Present
Eric C. Rath
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Migrant Marketplaces : Food and Italians in North and South America
Elizabeth Zanoni
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The Taco Truck : How Mexican Street Food Is Transforming the American City
Robert Lemon
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Sweet Greeks : First-Generation Immigrant Confectioners in the Heartland
Ann Flesor Beck
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Cheffes de Cuisine : Women and Work in the Professional French Kitchen
Rachel E. Black
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