International 97

一位出生大稻埕的女孩，母親娘家經營香料生意，歷時百年，血液裡天生流動著不可切割的緣分，注定了她對食材、香料的情有獨鍾。 她用另一個眼光，溫暖的筆法，詮釋我們熟悉或不熟悉的食材，在不同國度裡的看待方式……続きを見る

'A joyful exploration of Japanese philosophy on food, home, and family - rich with practical insights for newcomers and longtime admirers alike.' Kenji Morimoto, author of Ferment 'An insightful per……続きを見る

" . . . provides valuable information for the specialist in American studies, and for the anthropologist or folklorist focusing on food use, and may also be of interest to the general reading audien……続きを見る

Descripción del Libro: "La Ciencia Sagrada de la Arepa" ¡Prepárate para un viaje delicioso y divertido por el mundo de la arepa! 〓〓 "La Ciencia Sagrada de la Arepa" no es solo un libro de recetas,……続きを見る

**"Time-squeezed home cooks owe a debt of gratitude to Mandy Yin, for in this, her new book, she takes such care to give us recipes for Malaysian and Malaysian-inspired food that are accessible, vib……続きを見る

400 recette authentiques et délicieuses 400 recettes inratables et savoureuses, classées par typologie et ingrédients principaux : tempura, ramen, soba, viande, poisson, légumes, tofu, oeuf, gyoza,……続きを見る

Arabica celebrates the vibrant flavours of the Eastern Mediterranean – whisking you on a culinary journey through the fertile valleys, mountain villages, coastal towns, and vibrant cities of Lebanon……続きを見る

**A NEW YORK TIMES BEST BOOK OF 2025 A WATERSTONES BEST BOOK OF 2025 AN ECONOMIST BEST BOOK OF 2025** ‘Jubilant fusion that’s coherent and convincing but, above all, delicious.’ Nigella Lawson ‘Not ……続きを見る

ONE OF HOME & GARDEN and GOOD FOOD'S BEST COOKBOOKS OF 2025 Irresistible vegetarian and vegan recipes inspired by award-winning food writer Yasmin Khan's travels – and the cooking she does at home f……続きを見る

In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in th……続きを見る

Cheese is alive, and alive with meaning. Heather Paxson’s beautifully written anthropological study of American artisanal cheesemaking tells the story of how craftwork has become a new source of cul……続きを見る

This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How ……続きを見る

People have always grown food in urban spacesーon windowsills and sidewalks, and in backyards and neighborhood parksーbut today, urban farmers are leading an environmental and social movement that t……続きを見る

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Suc……続きを見る

Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures–a wide-r……続きを見る

Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, prepar……続きを見る

Nestled in the Himalayan foothills of Northeast India, Darjeeling is synonymous with some of the finest and most expensive tea in the world. It is also home to a violent movement for regional autono……続きを見る

This book is an interdisciplinary primer on critical thinking and effective action for the future of our global agrifood system, based on an understanding of the system’s biological and sociocultura……続きを見る

Divided Spirits tells the stories of tequila and mezcal, two of Mexico’s most iconic products. In doing so, the book illustrates how neoliberalism influences the production, branding, and regulation……続きを見る

Current discussions of the ethics around alternative food movements--concepts such as "local," "organic," and "fair trade"--tend to focus on their growth and significance in advanced capitalist soci……続きを見る

Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple mi……続きを見る

Based on over ten years of fieldwork in Peru and Aotearoa New Zealand, Recovering Our Ancestral Foodways explores how Quechua and Māori peoples describe, define, and enact well‑being through the len……続きを見る

This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology th……続きを見る

Secrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. Based on more than twenty years o……続きを見る

Caloriesーtoo few or too manyーare the source of health problems affecting billions of people in today’s globalized world. Although calories are essential to human health and survival, they cannot b……続きを見る

These sometimes harrowing, frequently funny, and always riveting stories about food and eating under extreme conditions feature the diverse voices of journalists who have reported from dangerous con……続きを見る

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisinesーfrom the mastery of grain cooking some twenty thousand years ago, to the presentーin this superbly resear……続きを見る

We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition ……続きを見る

The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of……続きを見る

Tasty, convenient, and cheap, instant noodles are one of the most remarkable industrial foods ever. Consumed around the world by millions, they appeal to young and old, affluent and impoverished ali……続きを見る