97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement (Jane Ziegelman)

(*NEW ARRIVAL*) (Food History) Perl, Lila. Red-Flannel Hash and Shoo-Fly Pie: American Regional Foods and Festivals.

Slippery Noodles: A Culinary History of China (Hsiang Ju Lin)

Stolen Figs: And Other Adventures in Calabria (Mark Rotella)

Chow Chop Suey: Food and the Chinese American Journey (Anne Mendelson)

Kugels and Collards: Stories of Food, Family, and Tradition in Jewish South Carolina (Rachel Gordin Barnett, Lyssa Kligman Harvey)

New Orleans: A Food Biography (Elizabeth M. Williams)

Dalit Kitchens of Marathwada (Shahu Patole)

Buddha Jumps Over the Wall, and Other Curiously Named Classic Chinese Dishes: A Graphic Cookbook―26 Recipes & Stories (Ying Chang Compestine and Vivian Truong)

Invitation to a Banquet: The Story of Chinese Food (Fuchsia Dunlop)

Cabbage and Caviar: A History of Food in Russia (Alison K. Smith)

A Call to Farms: Reconnecting to Nature, Food, and Community in a Modern World

Oishii: The History of Sushi (Eric C. Rath)

The Manga Guide to Japanese Food: Everything You Want to Know About the History, Ingredients and Folklore of Japan's Unique Cuisine (Learn More About Your Favorite Japanese Foods!) by Hiroshi Nagashima

Dining with the Sultan: The Fine Art of Feasting (Linda Komaroff)

Remembrance of Things Paris: Sixty Years of Writing from Gourmet (Ruth Reichl)