4,637円 Dacha Idylls is a lively account of dacha life and how Russians experience this deeply rooted tradition of the summer cottage amid the changing cultural, economic, and political landscape of postsocialist Russia. Simultaneously beloved and reviled, dachas wield a power that makes owning and carin...

3,973円 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 do we know it is safe? How should food be distributed? What is good food? David M. Kaplan’s erudite...

3,178円 Through stories of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leavesーthis book recounts in loving detail the memories, recipes, and culinary traditions of people who have come to the United States from around the world. Chef a...

387円 A collection of easy-to-follow Indian recipes covering standard restaurant favorites and lots more besides!

3,973円 Weighing In takes on the "obesity epidemic," challenging many widely held assumptions about its causes and consequences. Julie Guthman examines fatness and its relationship to health outcomes to ask if our efforts to prevent "obesity" are sensible, efficacious, or ethical. She also focuses the le...

3,973円 In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchensーalong with their cultural heritage. How the Other Half Ate is a deep exploration by h...

1,060円 Never get stuck for cooking ideas again! This excellent traditional book has recipes for 365 dishes from every corner of the world. From Austrian Goulasch to Vienna Nut Torte, this culinary compendium is certain to contain many recipes that make your mouth water.

1,601円 Never in history have we seemed to have such global freedom, such an opportunity to indulge our wildest tastes. We think we live in a time of unprecedented choice. But as Taras Grescoe discovers, this is just an illusion. In this witty expose our intrepid author goes in search of the things that ...

3,249円 A collection of fantastic spice dishes for the family from one of the UK's top Indian chefs. Vivek Singh's simple recipes for spice at home are a brilliant marriage between Indian spicing and Western culinary styles. Vivek's mantra is 'evolve' and this 110-strong collection includes both modern d...

3,973円 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 autonomy that, like the tea industry, dates back to the days of colonial rule. In this nuanced ethnograph...

4,637円 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 the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national v...

3,973円 Cheap Meat follows the controversial trade in inexpensive fatty cuts of lamb or mutton, called "flaps," from the farms of New Zealand and Australia to their primary markets in the Pacific islands of Papua New Guinea, Tonga, and Fiji. Deborah Gewertz and Frederick Errington address the evolution o...