193 Results
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books
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$34.95
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Summary:
Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond. Based on findings from menus, cookbooks,(...)
$34.95
(available to order)
Summary:
Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond. Based on findings from menus, cookbooks,(...)
Title:
Edible histories, cultural politics : towards a Canadian food history
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$34.95
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Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond. Based on findings from menus, cookbooks, government documents, advertisements, media sources, oral histories, memoirs, and archival collections, Edible Histories offers a veritable feast of original research on Canada's food history and its relationship to culture and politics. This exciting collection explores a wide variety of topics, including urban restaurant culture, ethnic cuisines, and the controversial history of margarine in Canada. It also covers a broad time-span, from early contact between European settlers and First Nations through the end of the twentieth century.
Edible histories, cultural politics : towards a Canadian food history
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Price:
$34.95
(available to order)
Summary:
Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond. Based on findings from menus, cookbooks, government documents, advertisements, media sources, oral histories, memoirs, and archival collections, Edible Histories offers a veritable feast of original research on Canada's food history and its relationship to culture and politics. This exciting collection explores a wide variety of topics, including urban restaurant culture, ethnic cuisines, and the controversial history of margarine in Canada. It also covers a broad time-span, from early contact between European settlers and First Nations through the end of the twentieth century.
Form:
books
books
Publication:
December 2012
December 2012
Subject:
Food
Food
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books
books
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$24.95
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Summary:
This second book in the ground-breaking On the Table series about the culture of gastronomy as artistic expression - edited by Charlotte Birnbaum - delves into the art of napkin folding. It features German master Joan Sallas, whose folded napkins graced the Metropolitan Museum's exhibit of 1780 Viennese royal table silver. (Watch him fold a "water lily" napkin on(...)
$24.95
(available to order)
Summary:
This second book in the ground-breaking On the Table series about the culture of gastronomy as artistic expression - edited by Charlotte Birnbaum - delves into the art of napkin folding. It features German master Joan Sallas, whose folded napkins graced the Metropolitan Museum's exhibit of 1780 Viennese royal table silver. (Watch him fold a "water lily" napkin on(...)
Title:
The beauty of the fold : a conversation with Joan Sallas
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$24.95
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Summary:
This second book in the ground-breaking On the Table series about the culture of gastronomy as artistic expression - edited by Charlotte Birnbaum - delves into the art of napkin folding. It features German master Joan Sallas, whose folded napkins graced the Metropolitan Museum's exhibit of 1780 Viennese royal table silver. (Watch him fold a "water lily" napkin on YouTube.) Birnbaum interviews Sallas on the history of napkin folding, stretching back to the Renaissance and Baroque, and contributes a short essay on the art's complex history; the remainder of the book is an illustrated catalog of Sallas's ornate folding techniques.
The beauty of the fold : a conversation with Joan Sallas
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Price:
$24.95
(available to order)
Summary:
This second book in the ground-breaking On the Table series about the culture of gastronomy as artistic expression - edited by Charlotte Birnbaum - delves into the art of napkin folding. It features German master Joan Sallas, whose folded napkins graced the Metropolitan Museum's exhibit of 1780 Viennese royal table silver. (Watch him fold a "water lily" napkin on YouTube.) Birnbaum interviews Sallas on the history of napkin folding, stretching back to the Renaissance and Baroque, and contributes a short essay on the art's complex history; the remainder of the book is an illustrated catalog of Sallas's ornate folding techniques.
Form:
books
books
Publication:
March 2012
March 2012
Subject:
Food
Food
Form:
books
books
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$19.95
(available to order)
Summary:
"City Farmer" celebrates the new ways that urban dwellers across North America are reimagining cities as places of food production. From homeowners planting their front yards with vegetables to guerilla gardeners scattering seeds in neglected urban corners, gardening guru Lorraine Johnson chronicles the increasing popularity of innovative urban food growing.
$19.95
(available to order)
Summary:
"City Farmer" celebrates the new ways that urban dwellers across North America are reimagining cities as places of food production. From homeowners planting their front yards with vegetables to guerilla gardeners scattering seeds in neglected urban corners, gardening guru Lorraine Johnson chronicles the increasing popularity of innovative urban food growing.
Title:
City farmer : adventures in urban food growing
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$19.95
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Summary:
"City Farmer" celebrates the new ways that urban dwellers across North America are reimagining cities as places of food production. From homeowners planting their front yards with vegetables to guerilla gardeners scattering seeds in neglected urban corners, gardening guru Lorraine Johnson chronicles the increasing popularity of innovative urban food growing.
City farmer : adventures in urban food growing
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$19.95
(available to order)
Summary:
"City Farmer" celebrates the new ways that urban dwellers across North America are reimagining cities as places of food production. From homeowners planting their front yards with vegetables to guerilla gardeners scattering seeds in neglected urban corners, gardening guru Lorraine Johnson chronicles the increasing popularity of innovative urban food growing.
Form:
books
books
Publication:
March 2010
March 2010
Subject:
Food
Food
Form:
books
books
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Price:
$18.95
(available to order)
Summary:
Producing food locally makes people healthier, alleviates poverty, creates jobs, and makes cities safer and more beautiful. "The Urban Food Revolution "is an essential resource for anyone who has lost confidence in the global industrial food system and wants practical advice on how to join the local food revolution. Peter Ladner has served two terms as a Vancouver(...)
$18.95
(available to order)
Summary:
Producing food locally makes people healthier, alleviates poverty, creates jobs, and makes cities safer and more beautiful. "The Urban Food Revolution "is an essential resource for anyone who has lost confidence in the global industrial food system and wants practical advice on how to join the local food revolution. Peter Ladner has served two terms as a Vancouver(...)
Title:
The urban food revolution : changing the way we feed cities
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$18.95
(available to order)
Summary:
Producing food locally makes people healthier, alleviates poverty, creates jobs, and makes cities safer and more beautiful. "The Urban Food Revolution "is an essential resource for anyone who has lost confidence in the global industrial food system and wants practical advice on how to join the local food revolution. Peter Ladner has served two terms as a Vancouver City Councilor. With more than thirty-five years of journalistic experience, he is a frequent speaker on community issues and has a special interest in the intersection of food policy and city planning.
The urban food revolution : changing the way we feed cities
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Price:
$18.95
(available to order)
Summary:
Producing food locally makes people healthier, alleviates poverty, creates jobs, and makes cities safer and more beautiful. "The Urban Food Revolution "is an essential resource for anyone who has lost confidence in the global industrial food system and wants practical advice on how to join the local food revolution. Peter Ladner has served two terms as a Vancouver City Councilor. With more than thirty-five years of journalistic experience, he is a frequent speaker on community issues and has a special interest in the intersection of food policy and city planning.
Form:
books
books
Publication:
October 2011
October 2011
Subject:
Food
Food
Form:
books
books
Title:
Delicate: new food culture
Delicate: new food culture
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$65.00
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Summary:
To eat in a way that is better, more delicious, more aesthetic, and more passionate is the collective goal of an international scene comprised of independent producers, shops, restaurants, activists, designers, and event managers.The book documents a wide spectrum from small brewers, coffee roasters, and chocolate-makers to artists, event managers, and creators of zines.(...)
$65.00
(available to order)
Summary:
To eat in a way that is better, more delicious, more aesthetic, and more passionate is the collective goal of an international scene comprised of independent producers, shops, restaurants, activists, designers, and event managers.The book documents a wide spectrum from small brewers, coffee roasters, and chocolate-makers to artists, event managers, and creators of zines.(...)
Title:
Delicate: new food culture
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Price:
$65.00
(available to order)
Summary:
To eat in a way that is better, more delicious, more aesthetic, and more passionate is the collective goal of an international scene comprised of independent producers, shops, restaurants, activists, designers, and event managers.The book documents a wide spectrum from small brewers, coffee roasters, and chocolate-makers to artists, event managers, and creators of zines. Event concepts are shown that use food to facilitate communication and social interaction in tried and true, as well as surprising new ways. Locations such as shops, markets, and restaurants become meeting places for everyone who would like to learn, participate, sample, and enjoy.
Delicate: new food culture
Actions:
Price:
$65.00
(available to order)
Summary:
To eat in a way that is better, more delicious, more aesthetic, and more passionate is the collective goal of an international scene comprised of independent producers, shops, restaurants, activists, designers, and event managers.The book documents a wide spectrum from small brewers, coffee roasters, and chocolate-makers to artists, event managers, and creators of zines. Event concepts are shown that use food to facilitate communication and social interaction in tried and true, as well as surprising new ways. Locations such as shops, markets, and restaurants become meeting places for everyone who would like to learn, participate, sample, and enjoy.
Form:
books
books
Publication:
April 2012
April 2012
Subject:
Food
Food
Form:
books
books
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Price:
$81.00
(available to order)
Summary:
Based upon research by trend analysts Chris Sanderson and Martin Raymond from the London firm The Future Laboratory , the multifaceted examples in this informative volume are diverse. Portrayed in striking ways, they range from product design, industrial design and the interiors of restaurants and hotels to branding and consumerism. crEATe. surely indicates how food(...)
$81.00
(available to order)
Summary:
Based upon research by trend analysts Chris Sanderson and Martin Raymond from the London firm The Future Laboratory , the multifaceted examples in this informative volume are diverse. Portrayed in striking ways, they range from product design, industrial design and the interiors of restaurants and hotels to branding and consumerism. crEATe. surely indicates how food(...)
Title:
CrEATe: eat, design and future food
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Price:
$81.00
(available to order)
Summary:
Based upon research by trend analysts Chris Sanderson and Martin Raymond from the London firm The Future Laboratory , the multifaceted examples in this informative volume are diverse. Portrayed in striking ways, they range from product design, industrial design and the interiors of restaurants and hotels to branding and consumerism. crEATe. surely indicates how food is gaining new meaning in our lifestyle as well as in top-notch contemporary design.
CrEATe: eat, design and future food
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Price:
$81.00
(available to order)
Summary:
Based upon research by trend analysts Chris Sanderson and Martin Raymond from the London firm The Future Laboratory , the multifaceted examples in this informative volume are diverse. Portrayed in striking ways, they range from product design, industrial design and the interiors of restaurants and hotels to branding and consumerism. crEATe. surely indicates how food is gaining new meaning in our lifestyle as well as in top-notch contemporary design.
Form:
books
books
Publication:
April 2012
April 2012
Subject:
Food
Food
Form:
books
books
Title:
Menu design in America
Menu design in America
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$64.95
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Summary:
Avant l'essor des restaurants à la fin des années 1800, les menus imprimés étaient un luxe assez rare, réservé aux grandes occasions. Avec le développement des restaurants, le menu est devenu plus qu'une simple liste de plats cuisinés. La conception des menus est devenue partie intégrante des repas au restaurant, faisant de ces menus des outils de marketing, mais aussi(...)
$64.95
(available to order)
Summary:
Avant l'essor des restaurants à la fin des années 1800, les menus imprimés étaient un luxe assez rare, réservé aux grandes occasions. Avec le développement des restaurants, le menu est devenu plus qu'une simple liste de plats cuisinés. La conception des menus est devenue partie intégrante des repas au restaurant, faisant de ces menus des outils de marketing, mais aussi(...)
Title:
Menu design in America
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Price:
$64.95
(available to order)
Summary:
Avant l'essor des restaurants à la fin des années 1800, les menus imprimés étaient un luxe assez rare, réservé aux grandes occasions. Avec le développement des restaurants, le menu est devenu plus qu'une simple liste de plats cuisinés. La conception des menus est devenue partie intégrante des repas au restaurant, faisant de ces menus des outils de marketing, mais aussi des objets de collection recherchés. Menu Design est un recueil grand format des plus belles illustrations de cet art graphique. Avec près de mille exemples, richement colorés, ce luxueux volume offre non seulement une sélection extraordinaire parmi ces éphémères objets de papier, mais aussi une histoire de la restauration, à la fois en Amérique et ailleurs. Outre les couvertures, de nombreux intérieurs de menus sont ici présentés, invitant le lecteur à une promenade épicurienne et à découvrir plus d'un siècle de repas en ville. De nombreuses photographies de restaurants complètent cette anthologie, qui passionnera tous ceux qui aiment sortir dîner, et qui s'intéressent à l'histoire graphique comme gastronomique de cette tradition.
Menu design in America
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Price:
$64.95
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Summary:
Avant l'essor des restaurants à la fin des années 1800, les menus imprimés étaient un luxe assez rare, réservé aux grandes occasions. Avec le développement des restaurants, le menu est devenu plus qu'une simple liste de plats cuisinés. La conception des menus est devenue partie intégrante des repas au restaurant, faisant de ces menus des outils de marketing, mais aussi des objets de collection recherchés. Menu Design est un recueil grand format des plus belles illustrations de cet art graphique. Avec près de mille exemples, richement colorés, ce luxueux volume offre non seulement une sélection extraordinaire parmi ces éphémères objets de papier, mais aussi une histoire de la restauration, à la fois en Amérique et ailleurs. Outre les couvertures, de nombreux intérieurs de menus sont ici présentés, invitant le lecteur à une promenade épicurienne et à découvrir plus d'un siècle de repas en ville. De nombreuses photographies de restaurants complètent cette anthologie, qui passionnera tous ceux qui aiment sortir dîner, et qui s'intéressent à l'histoire graphique comme gastronomique de cette tradition.
Form:
books
books
Publication:
April 2012
April 2012
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$31.95
(available to order)
Summary:
Le livre de cuisine d'Alice Toklas n'est pas un livre de recettes. C'est, au sens propre, un livre de cuisine. Et la cuisine est une grille de lecture du monde, depuis la disposition du potager jusqu'au plat achevé en passant par l'ordonnance de la table et l'assortiment des convives. Un livre de cuisine, c'est un livre de culture, et c'est presque un livre de(...)
$31.95
(available to order)
Summary:
Le livre de cuisine d'Alice Toklas n'est pas un livre de recettes. C'est, au sens propre, un livre de cuisine. Et la cuisine est une grille de lecture du monde, depuis la disposition du potager jusqu'au plat achevé en passant par l'ordonnance de la table et l'assortiment des convives. Un livre de cuisine, c'est un livre de culture, et c'est presque un livre de(...)
Title:
Le Livre de cuisine d'Alice Toklas
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$31.95
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Summary:
Le livre de cuisine d'Alice Toklas n'est pas un livre de recettes. C'est, au sens propre, un livre de cuisine. Et la cuisine est une grille de lecture du monde, depuis la disposition du potager jusqu'au plat achevé en passant par l'ordonnance de la table et l'assortiment des convives. Un livre de cuisine, c'est un livre de culture, et c'est presque un livre de philosophie dans un pays comme la France où manger n'est pas seulement se nourrir
Le Livre de cuisine d'Alice Toklas
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Price:
$31.95
(available to order)
Summary:
Le livre de cuisine d'Alice Toklas n'est pas un livre de recettes. C'est, au sens propre, un livre de cuisine. Et la cuisine est une grille de lecture du monde, depuis la disposition du potager jusqu'au plat achevé en passant par l'ordonnance de la table et l'assortiment des convives. Un livre de cuisine, c'est un livre de culture, et c'est presque un livre de philosophie dans un pays comme la France où manger n'est pas seulement se nourrir
Form:
books
books
Publication:
July 2012
July 2012
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$40.00
(available to order)
Summary:
Food for the City offers 13 visions from experts across the world: a politician, an activist, an economist, a philosopher, a chef, an architect and a farmer, among others. From the visionary to the practical, their essays and proposals examine the influence food can have on the culture, shape and functioning of the city, addressing issues of urban farming and laboratory(...)
$40.00
(available to order)
Summary:
Food for the City offers 13 visions from experts across the world: a politician, an activist, an economist, a philosopher, a chef, an architect and a farmer, among others. From the visionary to the practical, their essays and proposals examine the influence food can have on the culture, shape and functioning of the city, addressing issues of urban farming and laboratory(...)
Title:
Food for the city: a future for the Metropolis
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$40.00
(available to order)
Summary:
Food for the City offers 13 visions from experts across the world: a politician, an activist, an economist, a philosopher, a chef, an architect and a farmer, among others. From the visionary to the practical, their essays and proposals examine the influence food can have on the culture, shape and functioning of the city, addressing issues of urban farming and laboratory engineering, and weighing the choices to be made between altering our food production systems or our consumption patterns. The book comes with a timeline from 2050 BCE to 2050 CE and a rich pictorial essay that demonstrates how feeding a city has been a preoccupation as old as the city itself.
Food for the city: a future for the Metropolis
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Price:
$40.00
(available to order)
Summary:
Food for the City offers 13 visions from experts across the world: a politician, an activist, an economist, a philosopher, a chef, an architect and a farmer, among others. From the visionary to the practical, their essays and proposals examine the influence food can have on the culture, shape and functioning of the city, addressing issues of urban farming and laboratory engineering, and weighing the choices to be made between altering our food production systems or our consumption patterns. The book comes with a timeline from 2050 BCE to 2050 CE and a rich pictorial essay that demonstrates how feeding a city has been a preoccupation as old as the city itself.
Form:
books
books
Publication:
August 2012
August 2012
Subject:
Food
Food
Form:
books
books
Price:
$55.99
(available to order)
Summary:
Blending architectural and social history with the necessity for food, this book attempts to understand the development of the American house by viewing it through one very specific lens: the food axis. The author Elizabeth Collins Cromley explores all areas of food management within the home -- preparation, cooking, consumption, and disposal. Studying the use and(...)
$55.99
(available to order)
Summary:
Blending architectural and social history with the necessity for food, this book attempts to understand the development of the American house by viewing it through one very specific lens: the food axis. The author Elizabeth Collins Cromley explores all areas of food management within the home -- preparation, cooking, consumption, and disposal. Studying the use and(...)
Publication:
November 2010
November 2010
Title:
The food axis: cooking, eating, and the architecture of american houses
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Price:
$55.99
(available to order)
Summary:
Blending architectural and social history with the necessity for food, this book attempts to understand the development of the American house by viewing it through one very specific lens: the food axis. The author Elizabeth Collins Cromley explores all areas of food management within the home -- preparation, cooking, consumption, and disposal. Studying the use and interaction of these spaces, and the ways in which their components change over time, the author shows how these elements have helped shape the multiple forms of residential architecture in the United States, from the first settlement period to the present.
The food axis: cooking, eating, and the architecture of american houses
Actions:
Price:
$55.99
(available to order)
Summary:
Blending architectural and social history with the necessity for food, this book attempts to understand the development of the American house by viewing it through one very specific lens: the food axis. The author Elizabeth Collins Cromley explores all areas of food management within the home -- preparation, cooking, consumption, and disposal. Studying the use and interaction of these spaces, and the ways in which their components change over time, the author shows how these elements have helped shape the multiple forms of residential architecture in the United States, from the first settlement period to the present.
Form:
books
books
Publication:
November 2010
November 2010
