"Part memoir, part history and part road trip, Ann Hui's Chop Suey Nation is easy to love. The story weaves through families and countries, exploring culture and cuisine through restaurants across Canada--and in her own home.

Then consider bugging out to Belize, the little English-speaking country on the Caribbean Coast. It's so close, yet so far from most of the world's problems. Bug Out to Belize by Lan Sluder tells you how to do it: What areas are best ?

This edited collection explores the historical dimensions, cultural practices, socio-economic mechanisms and political agendas that shape the notion of a national cuisine inside and outside of Japan.

This book offers a one way-ticket to the Roberta’s universe, packed with never-before-published recipes from the ever-evolving menu, alongside signature graphics, photographs, drawings, and stories from the restaurant responsible for ...

. . Although ostensibly a recipe book, this is as engaging and readable a memoir as Kitchen Confidential.” —The Atlantic Forewords by Anthony Bourdain and David Chang Mission Chinese Food is not exactly a Chinese restaurant.

A glossary at the end of the book features translations of the Chinese words from the story into Chinese characters and English. *A Junior Library Guild Gold Standard Selection

In this richly reported story, journalist Trevor Corson shadows several American sushi novices and a master Japanese chef, taking the reader behind the scenes as the students strive to master the elusive art of cooking without cooking.

In the early nineteenth century China remained almost untouched by British and European powers - but as new technology started to change this balance, foreigners gathered like wolves around the weakening Qing Empire.

This volume examines the Meiji Restoration through a global history lens to re-interpret the formation of a globally-cast, Japanese nation-state.