BOOKS

​Food & Society

• The Language of Food: A Linguist Reads the Menu (Dan Jurafsky, 2016)

• An Economist Gets Lunch: New Rules for Everyday Foodies (Tyler Cowen, 2013)

• The Table Comes First: Family Friends, and the Meaning of Food​ (Adam Gopnik, 2011)

• Kitchen Confidential (Anthony Bourdain, 2000) 

​

Culture & Cuisine 

• Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (  Fuchsia Dunlop, 2008)

• 料理臺灣：從現代性到在地化，澎湃百年的一桌好菜 (林一先, 2019)

​

Science & Cooking

• How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond--with Recipes (Becky Selengut, 2020)

• Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Samin Nosrat, 2017)

Food Writing / Literature

• 一個人的粗茶淡飯2：偏執食堂 (米果, 2017)

• 獻給地獄廚房的情書 (Yen, 2017)

• 台南媽媽、山東爸爸、以及我愛的西班牙：57篇連繫家族情感的手繪食記 (王傑, 2013)

​