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Lonely Planet Japan (18th ed.) by Rob Goss; Lonely Planet Lonely Planet's Japan is our most comprehensive guide that extensively covers all the country has to offer, with recommendations for both popular and lesser-known experiences. Summit Mount Fuji, pay your respects at Buddhist temples in Kyoto, and have your fill of sushi and sake; all with your trusted travel companion.

Lonely Planet Experience Japan (2nd ed.) Lonely Planet's Experience Japan is your guide to unforgettable experiences and local surprises. Discover Hokkaido's ski slopes and snow festivals, explore Himeji-jo, and sample Japanese delicacies in Kyoto - all guided by local experts with fresh perspectives. Uncover Japan's best experiences and get away from the everyday!

Slurp! a Social and Culinary History of Ramen - Japan's Favorite Noodle Soup by Barak Kushner Ramen, Japan's noodle soup, is a microcosm of Japan and its historical relations with China. The long evolution of ramen helps us enter the history of cuisine in Japan, charting how food and politics combined as a force within Sino-Japan relations. Cuisine in East Asia plays a significant political role, at times also philosophical, economic, and social. Ramen is a symbol of the relationship between the two major forces in East Asia - what started as a Chinese food product ended up almost 1,000 years later as the emblem of modern Japanese cuisine. This book explains that history - from myths about food in ancient East Asia to the transfer of medieval food technology to Japan, to today's ramen "popular culture."

Food Artisans of Japan: Recipes and Stories by Nancy Singleton Hachisu An intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu.

Chef's Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers and Cuisine by Saori Kawano; Don Gabor In this savory collection of personal stories, 22 international master chefs share their motivations, influences, and the pivotal role Japanese food culture has played in their cuisine, restaurants, and professional development. Through each individual story, readers will discover the rich legacy of Japan's culinary traditions and gain insights into the tools and ingredients used in Japanese cuisine.

Japan's Cuisines: Food, Place and Identity by Eric C. Rath In 2013 'traditional Japanese dietary culture' (washoku) was added to UNESCO's Intangible Cultural Heritage list. Washoku's predecessor was 'national people's cuisine', an attempt during the Second World War to create a uniform diet for all citizens.Japan's Cuisines reveals the diversity of Japanese cuisine and explains how Japan's modern food culture arose through the direction of private and public institutions.

Lonely Planet Ireland Lonely Planet's Ireland is our most comprehensive guide that extensively covers all the country has to offer, with recommendations for both popular and lesser-known experiences. Drive the Ring of Kerry, enjoy a pint in a traditional pub and marvel at the otherworldly Burren; all with your trusted travel companion.

Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage by Darina Allen Darina Allen brings Ireland's rich culinary heritage eloquently to life in this new edition of Irish Traditional Cooking. A land of contrasts, yet still profoundly rural, Ireland has always had a strong tradition of generous hospitality. With 300 traditional dishes, including over 100 new recipes, each complemented by tips, tales, historical insights and common Irish customs, the book is also a celebration of the finest of Ireland's natural produce.

Real Irish Food: 150 Classic Recipes from the Old Country by David Bowers People in Ireland are sometimes mortified by what Americans think of as "Irish food." Real Irish Food is the first comprehensive cookbook to bring classic Irish dishes to America with an eye for American kitchens and cooks, and with tips and tricks to help reproduce Irish results with American ingredients.

Lonely Planet Korea (13th ed.) Lonely Planet's Korea is our most comprehensive guide that extensively covers all the country has to offer, with recommendations for both popular and lesser-known experiences. Marvel at the volcanic landscape of Jeju-do, wonder at the exquisite Changdeokgung palace, and get dirty at the Boryeong Mud Festival; all with your trusted travel companion.

Jang: The Soul of Korean Cooking by Mingoo Kang Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, and ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life.

Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine by Maangchi; Martha Rose Shulman

The Kimchi Chronicles: Korean Cooking for an American Kitchen by Marja Vongerichten A collection of traditional and updated Korean recipes for the American kitchen, based on the PBS cooking and culinary travel series The Kimchi Chronicles. Long a favorite of in-the-know foodies, Korean cuisine is poised to become the next big food trend, with dishes like bibimbap and kimchi popping up on menus nationwide.

Lonely Planet New Zealand (Aotearoa) (22nd ed.) Lonely Planet New Zealand is your passport to the most relevant, up-to-date advice on what to see and skip, and what hidden discoveries await you. Experience Maori culture, be wowed by beautiful glaciers or hike through gorgeous scenery; all with your trusted travel companion. Get to the heart of New Zealand and begin your journey now!

From Kai to Kiwi Kitchen: New Zealand's Culinary Traditions and Cookbooks by Helen Leach In the past two decades, cuisine and culinary history have attracted increasing attention, with both popular and academic books reflecting the growth of interest. Recipes are both sensitive markers of the socioeconomic conditions of their times and written representations of a culture's culinary repertoire yet, despite the vast number of cookbooks that survive, they have not been the primary focus of research projects. Acknowledgement of their potential contribution to our understanding of culinary history has been slow. This book is a first in its field.

Kai: Food Stories and Recipes from my Family Table by Christall Lowe

Lonely Planet Canada (16h ed.) Discover popular and off the beaten track experiences from visiting Banff - the world's third-oldest national park - to making a poutine pilgrimage to Quebec City to try Canada's most famous dish, and spotting black bears and grizzlies in the Bella Coola Valley.

Tawâw: Progressive Indigenous Cuisine by Shane M. Chartrand Acclaimed chef Shane M. Chartrand's debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities. Born to Cree parents and raised by a Métis father and Mi'kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is tawâw: Progressive Indigenous Cuisine, a book that traces Chartrand's culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family's acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory.

Lonely Planet South America (15th ed.) Lonely Planet's South America is your passport to the most relevant, up-to-date advice on what to see and skip, and what hidden discoveries await you. Walk Patagonian glaciers, dance the night away in Rio de Janeiro and explore Incan ruins; all with your trusted travel companion. Get to the heart of South America and begin your journey now!

Lonely Planet Spain (15th ed.) Lonely Planet's Spain is our most comprehensive guide that extensively covers all the country has to offer, with recommendations for both popular and lesser-known experiences. Enjoy exceptional regional cuisine, ski the slopes of the Catalan Pyrenees, and explore ancient sites; all with your trusted travel companion.

Spain and the World Table by Culinary Institute of America Spain and the World Table immerses home chefs in the exciting and complex world of Spanish and Spanish-influenced food, wine and cooking. The book explores the best of regional Spain, from Galicia to Valencia and Andalusia. At the same time, you'll learn from a number of Spain's top chefs that continue to be inspired by regional traditions and the possibilities for adaptation.

José Pizarro's Spanish Flavors by Jose Pizarro In Spanish Flavors, Pizarro journeys across Spain, collecting his favorite regional ingredients to combine into stylish dishes that are easy to recreate at home. He celebrates the classic Spanish dishes, but also focuses on his twists on classics and modern interpretations, adding his flair and passion to every recipe.

Lonely Planet China (17th ed.) Lonely Planet's China is our most comprehensive guide that extensively covers all the country has to offer, with recommendations for both popular and lesser-known experiences. Climb the Great Wall, wander the Forbidden City and visit historic Tiananmen Square; all with your trusted travel companion.

Land of Fish and Rice: Recipes from the Culinary Heart of China by Fuchsia Dunlop An exploration of techniques and ingredients key to the Jiangnan kitchen collects recipes for dishes that celebrate the culinary delights of the Yangtze region, featuring such dishes as clear-steamed sea bass, fresh soybeans with pickled greens, and dingpo pork.

Invitation to a Banquet: The Story of Chinese Food by Fuchsia Dunlop In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine.

All Under Heaven: Recipes from the 35 Cuisines of China by Carolyn Phillips A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes.

The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition by Hannah Che When Hannah Che decided to become a vegan, she was concerned that it would alienate her from the traditions and food that her Chinese family celebrated. But that was before she learned about Zhai cai, or vegetarian cooking, a fascinating subset of Chinese cookery that emphasizes umami-rich ingredients and can be traced back over hundreds, if not a thousand, years to Buddhist temple kitchens. This book will delight vegans and omnivores alike, inviting you not only to explore a whole new world of flavors and ingredients, but also to create conversations about food, cultural traditions and identity, and wholesome, sustainable cooking

Okinawa: The Perfect Travel Guide (1st ed.) Discover Okinawa like never before with more to read, more detail, and more accurate information with the Okinawa Perfect Guidebook! It's the ultimate guide to one of Japan's hidden gems. Immerse yourself in the island's breathtaking beauty, rich cultural heritage, and the author's favorite places to eat and drink.

An Okinawan Kitchen by Grant Sato This book of traditional Okinawan recipes is for those who seek to finally master classic rafute (braised pork) and goya champuru (bitter melon stir-fry). It is for the adventurous cook willing to discover new takes on Okinawan flavors, such as char-broiled tuna with a bright sesame dressing. And for those who would just like a steaming bowl of Okinawan soba. Whatever your motivation, for dessert it s andagi an Okinawan doughnut so solid and tasty it will anchor any meal. Now you can call it a day, Uchinanchu-style.

Chimugukuru: The Soul, The Spirit, The Heart by Hui O Laulima More than just a cookbook, learn about Okinawan culture, traditional customs, history, music, language, crafts and much more.

Vietnam, Lonely Planet (17th ed.) Lonely Planet's local travel experts reveal all you need to know to plan the trip of a lifetime to Vietnam. Discover popular and off the beaten track experiences from wandering the atmospheric lanes of Hoi An Old Town, to walking with a guide in search of wild elephants in Yok Don, and browsing the food stalls in Vung Tau's vibrant seafood market.

Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors by Andrea Nguyen Delicious, fresh Vietnamese food is achievable any night of the week with this cookbook's 80 accessible, easy recipes. IACP AWARD FINALIST . NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR . The Washington Post.Eater . Food52.Epicurious .Christian Science Monitor . Library Journal Drawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use easy-to-find ingredients to create true Vietnamese flavors at home-fast. With Nguyen as your guide, there's no need to take a trip to a specialty grocer for favorites such as banh mi, rice paper rolls, and pho, as well as recipes for Honey-Glazed Pork Riblets, Chile Garlic Chicken Wings, Vibrant Turmeric Coconut Rice, and No-Churn Vietnamese Coffee Ice Cream. Nguyen's tips and tricks for creating Viet food from ingredients at national supermarkets are indispensable, liberating home cooks and making everyday cooking easier.

Culinary Vietnam by Daniel Hoyer Vietnamese cuisine has developed over thousands of years with countless influences from other cultures. Full of authentic recipes, Culinary Vietnam teaches how the aspects of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes should be taken into consideration in the planning of a Vietnamese meal. Author Daniel Hoyer opens the door into the world of Vietnamese cooking methods and theories, as well as to the background of the cuisine, andgives some historical and cultural tidbits, all while showing just the breadth of this simple, agriculturally based cuisine.

Vietnamese Home Cooking by Charles Phan In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. When Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian.  With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook's repertoire. Infused with the author's stories and experiences, from his early days as a refugee to his current culinary success, Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.

Lonely Planet Italy (17th ed.) Lonely Planet's Italy is our most comprehensive guide that extensively covers all the country has to offer, with recommendations for both popular and lesser-known experiences. Wander through millennia of history in Rome, sample the food scene in Tuscany and explore the narrow streets and canals of Venice; all with your trusted travel companion.

Tasting Rome: Fresh Flavors & Forgotten Recipes from an Ancient City by Katie Parla; Kristina Gill Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city's culture, history, and geography. But cucina romana is the country's greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome's celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture-a culmination of two thousand years of history.

My Calabria: Rustic Family Cooking from Italy's Undiscovered South by Rosetta Costantino; Janet Fletcher At the tip of Italy's "boot" lies Calabria. It is a beautiful, mountainous region populated by fishermen and small farmers. Rosetta Costantino grew up in this rugged landscape-her father a shepherd and wine maker and her mother his tireless assistant. Now Rosetta shares her family's story and introduces readers to the fiery simplicity of Calabrian food. The first cookbook of a little-known region of Italy, My Calabria celebrates the richness of the region's landscape and the allure of its cuisine. This is a cookbook for our time: a reminder of how ingenious and resourceful cooks can create a gorgeous local cuisine.

Flavors of Friuli: A Culinary Journey Through Northeastern Italy by Elisabeth Antoine Crawford Plump gnocchi stuffed with juicy plums and then tossed in browned butter, sugar, and cinnamon? How about pasta filled with dried figs and ricotta, or even chocolate and walnuts? Yes, Italian food is more than just spaghetti, and tiny Friuli, hidden from tourist mobs in Italy's northeast corner boasts one of the country's most distinctive regional cuisines. With influences from Austria, Hungary, and Slovenia, the Friulian people cleverly merge humble, local ingredients with exotic spices from foreign lands, resulting in a cuisine that, while often surprising in its blend of sweet and savory flavors, never ceases to delight the palate.

Classico e Moderno: Essential Italian Cooking by Michael White; Andrew Friedman; in Classico e Moderno, Michael White brings his passion for authentic Italian cuisine to the home kitchen, with recipes--nearly 250--that cover both the traditional and contemporary dishes of the region. Including personal notes and anecdotes about White's early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef.

Pasta, Pane, Vino by Matt Goulding "Italy is a beautiful but complicated place, not so much a country as a collection of cultures and cuisines. Matt Goulding expertly navigates it's wonders and eccentricities with wisdom and great passion." -Anthony Bourdain From the pasta temples of Rome to the multicultural markets of Sicily to the family-run, fish-driven trattorias of Lake Como, Pasta, Pane, Vino captures the breathtaking diversity of Italian regional food culture.

How Studying Abroad Changed My Life by Chinekwu Obidoa (Editor); Eimad Houry (Editor) Mercer rigorously supports students from diverse academic and cultural backgrounds by providing opportunities to contribute to positive change in the world through service. This book serves as an indispensable resource for showcasing why such programming is important. It also provides practical tips and strategies for conceptualizing, designing, and planning impactful study abroad and internship experiences for students.

Making the Most of Study Abroad: A Guide to a Top-Notch Experience by Melanie L. D'Amico; Joshua Pope Making the Most of Study Abroad prepares students for a successful study abroad experience. Although study abroad programs usually have a pre-departure orientation, most of these are only a couple hours and are not able to sufficiently cover the myriad of questions that students and their parents have about study abroad. This book is designed to fill that gap and inform the reader on many crucial elements that can make the difference between a fantastic study abroad trip and a lackluster stay.

The Greatest Semester Ever: A Memoir of Studying Abroad by Michael Sean McEvilly

50 Things to Know about Studying Overseas: Study Abroad Essentials by Carly Balmforth Are you thinking about studying overseas but you don't know where to start? Have you applied to study overseas but you don't know what to expect when you get there? Do you want to find out how to make your journey overseas easy and enjoyable? If you answered yes to any of these questions then this book is for you... 50 Things to Know About Studying Overseas by Carly Balmforth offers help and advice to assist you on your journey to becoming an international student.

King Kalakaua's Tour Round the World: A Sketch of Incidents of Travel with a Map of the Hawaiian Islands by Pacific Commercial Advertiser Company