Chop Fry Watch Learn: Fu Pei-mei and the Making of Modern Chinese Food (Michelle T. King) *Signed*

Ways of Eating: Exploring Food through History and Culture - Volume 81 California Studies in Food and Culture (Benjamin Aldes Wurgaft, Merry White)

Lustful Appetites: An Intimate History of Good Food and Wicked Sex (Rachel Hope Cleves)

Chile, Clove, and Cardamom: A Gastronomic Journey Into the Fragrances and Flavors of Desert Cuisines (Beth Dooley, Gary Paul Nabhan) *Signed*

The Cooking Gene: A Journey Through African American Culinary History in the Old South (Michael W. Twitty)

Ruin Their Crops on the Ground The Politics of Food in the United States, from the Trail of Tears to School Lunch (Andrea Freeman)

Water, Wood & Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town (Hannah Kirshner)

Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France (Kitty Morse) *Signed*

Pride & Pudding: The History of British Puddings, Savoury and Sweet (Regula Ysewijn) *Signed*

Twain's Feast: Searching for America's Lost Foods in the Footsteps of Samuel Clemens (Andrew Beahrs)

Fruit from the Sands: The Silk Road Origins of the Foods We Eat (Robert N. Spengler, III)

A Cheesemonger's History of The British Isles (Ned Palmer)

Cook Like Your Ancestors: An Illustrated Guide to Intuitive Cooking With Recipes From Around the World (Mariah-Rose Marie)

Italy in a Wineglass: The Story of Italy Through its Wines (Marc Millon)

The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution (David Kamp)

Science in the Kitchen and the Art of Eating Well (Pellegrino Artusi)