As always, Copeland Marks documents more than just the recipes of these areas, but also fascinating historical facts and personal tales about their origins.

Marks, a master of culinary arts, journeys through the kitchens of East Asia, including the wonderfully flavored cuisines of Calcutta, Kashmir, & Sikkim.

Featuring more than two hundred recipes, from Foong Moon Stunyo (garlic pork in rice wine) to Jajik (yogurt salad), and fascinating historical facts and personal tales about their origins, here is a unique food-and-travel guide to tempt the ...

Taste Tibet is a collection of over 80 recipes from the Tibetan Plateau, written for today’s home cook.

Naomi and Jeffrey here document the traditions of the people living beyond the Great Wall at a time when these are threatened by the fast pace of change in modern China.

The book also includes a look at national chains like P. F. Chang’s and a consideration of how Chinese food culture continues to spread around the globe.

"The Beijing Duck House in Rockville, Maryland, is not only a beloved go-to setting for hunger pangs and celebrations, it is its own world, inhabited by waiters and kitchen staff who have been fighting, loving, and aging within its walls ...

Through this book, I hope, consumers at the ubiquitous Chinese restaurants can also gain a deeper appreciation of historical forces and human experiences that have shaped the food they now enjoy.

Author and film-maker Cheuk Kwan, a self-described “card-carrying member of the Chinese diaspora,” weaves a global narrative by linking the myriad personal stories of chefs, entrepreneurs, labourers and dreamers who populate Chinese ...

This book examines the lived experiences of what it is like to work in an American Chinese restaurant, exploring the relationship between food and society.