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At a time when the relationship between ‘the country’ and ‘the city’ is in flux worldwide, the value and meanings of food associated with both places continue to be debated. Building upon the foundation of Raymond Williams’ classic work, The Country and the City, this volume examines how conceptions of the country and the city invoked in relation to food not only reflect(...)
$49.50
(available to order)
Summary:
At a time when the relationship between ‘the country’ and ‘the city’ is in flux worldwide, the value and meanings of food associated with both places continue to be debated. Building upon the foundation of Raymond Williams’ classic work, The Country and the City, this volume examines how conceptions of the country and the city invoked in relation to food not only reflect(...)
Title:
Food between the country and the city: ethnographies of a changing global foodscape
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At a time when the relationship between ‘the country’ and ‘the city’ is in flux worldwide, the value and meanings of food associated with both places continue to be debated. Building upon the foundation of Raymond Williams’ classic work, The Country and the City, this volume examines how conceptions of the country and the city invoked in relation to food not only reflect their changing relationship but have also been used to alter the very dynamics through which countryside and cities, and the food grown and eaten within them, are produced and sustained.
Food between the country and the city: ethnographies of a changing global foodscape
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$49.50
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Summary:
At a time when the relationship between ‘the country’ and ‘the city’ is in flux worldwide, the value and meanings of food associated with both places continue to be debated. Building upon the foundation of Raymond Williams’ classic work, The Country and the City, this volume examines how conceptions of the country and the city invoked in relation to food not only reflect their changing relationship but have also been used to alter the very dynamics through which countryside and cities, and the food grown and eaten within them, are produced and sustained.
Form:
books
books
Publication:
May 2014
May 2014
Subject:
Food
Food
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books
books
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$25.99
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Summary:
The gargantuan effort needed to feed cities across the world on a daily basis has a massive and vastly underappreciated social and physical impact on both human populations and the planet. Yet few eaters are conscious of the processes that are required to bring food into a metropolis. This original and revolutionary study examines the way in which modern food production(...)
$25.99
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Summary:
The gargantuan effort needed to feed cities across the world on a daily basis has a massive and vastly underappreciated social and physical impact on both human populations and the planet. Yet few eaters are conscious of the processes that are required to bring food into a metropolis. This original and revolutionary study examines the way in which modern food production(...)
Title:
Hungry city: how food shapes our lives
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$25.99
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The gargantuan effort needed to feed cities across the world on a daily basis has a massive and vastly underappreciated social and physical impact on both human populations and the planet. Yet few eaters are conscious of the processes that are required to bring food into a metropolis. This original and revolutionary study examines the way in which modern food production has damaged the balance of human existence, and reveals a centuries-old dilemma that holds the key to a host of current problems, among them obesity, the inexorable rise of the supermarkets, and the destruction of the natural world.
Hungry city: how food shapes our lives
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$25.99
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Summary:
The gargantuan effort needed to feed cities across the world on a daily basis has a massive and vastly underappreciated social and physical impact on both human populations and the planet. Yet few eaters are conscious of the processes that are required to bring food into a metropolis. This original and revolutionary study examines the way in which modern food production has damaged the balance of human existence, and reveals a centuries-old dilemma that holds the key to a host of current problems, among them obesity, the inexorable rise of the supermarkets, and the destruction of the natural world.
Form:
books
books
Publication:
September 2013
September 2013
Subject:
Food
Food
Form:
books
books
Title:
Public produce: cultivating our parks, plazas, and streets for healthier cities, second edition
Public produce: cultivating our parks, plazas, and streets for healthier cities, second edition
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$19.99
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This revised edition of Public Produce profiles the many communities and community officials that are rethinking the role of public space in cities, and shows how places as diverse as parking lots and playgrounds can sustain health and happiness through fresh produce. But these efforts produce more than food. Revitalizing urban areas, connecting residents with their(...)
$19.99
(available to order)
Summary:
This revised edition of Public Produce profiles the many communities and community officials that are rethinking the role of public space in cities, and shows how places as diverse as parking lots and playgrounds can sustain health and happiness through fresh produce. But these efforts produce more than food. Revitalizing urban areas, connecting residents with their(...)
Title:
Public produce: cultivating our parks, plazas, and streets for healthier cities, second edition
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$19.99
(available to order)
Summary:
This revised edition of Public Produce profiles the many communities and community officials that are rethinking the role of public space in cities, and shows how places as diverse as parking lots and playgrounds can sustain health and happiness through fresh produce. But these efforts produce more than food. Revitalizing urban areas, connecting residents with their neighborhoods, and promoting healthier lifestyles are just a few of the community goods we harvest from growing fruits and vegetables in our public gathering spots.
Public produce: cultivating our parks, plazas, and streets for healthier cities, second edition
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Price:
$19.99
(available to order)
Summary:
This revised edition of Public Produce profiles the many communities and community officials that are rethinking the role of public space in cities, and shows how places as diverse as parking lots and playgrounds can sustain health and happiness through fresh produce. But these efforts produce more than food. Revitalizing urban areas, connecting residents with their neighborhoods, and promoting healthier lifestyles are just a few of the community goods we harvest from growing fruits and vegetables in our public gathering spots.
Form:
books
books
Publication:
October 2014
October 2014
Subject:
Food
Food
Form:
books
books
Price:
$23.95
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Summary:
Nature Anatomy is for anyone who appreciates and wants to explore the curiosities and beauty of the natural world in a new way. With whimsically hip illustrations by acclaimed illustrator Julia Rothman, every page is an extraordinary (and frame-worthy!) look at all kinds of subjects, including mineral formation, the inside of a volcano, what makes sunsets, monarch(...)
$23.95
(available to order)
Summary:
Nature Anatomy is for anyone who appreciates and wants to explore the curiosities and beauty of the natural world in a new way. With whimsically hip illustrations by acclaimed illustrator Julia Rothman, every page is an extraordinary (and frame-worthy!) look at all kinds of subjects, including mineral formation, the inside of a volcano, what makes sunsets, monarch(...)
Title:
Nature anatomy: the curious parts & pieces of the natural world
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$23.95
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Nature Anatomy is for anyone who appreciates and wants to explore the curiosities and beauty of the natural world in a new way. With whimsically hip illustrations by acclaimed illustrator Julia Rothman, every page is an extraordinary (and frame-worthy!) look at all kinds of subjects, including mineral formation, the inside of a volcano, what makes sunsets, monarch butterfly migration, the ecosystem of a rotting log, the parts of a bird, the anatomy of a jellyfish, and much much more. Exploring has never been so fun and easy.
Nature anatomy: the curious parts & pieces of the natural world
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$23.95
(available to order)
Summary:
Nature Anatomy is for anyone who appreciates and wants to explore the curiosities and beauty of the natural world in a new way. With whimsically hip illustrations by acclaimed illustrator Julia Rothman, every page is an extraordinary (and frame-worthy!) look at all kinds of subjects, including mineral formation, the inside of a volcano, what makes sunsets, monarch butterfly migration, the ecosystem of a rotting log, the parts of a bird, the anatomy of a jellyfish, and much much more. Exploring has never been so fun and easy.
Form:
books
books
Publication:
January 2015
January 2015
Subject:
Food
Food
Form:
books
books
Price:
$13.95
(available to order)
Summary:
For writer and urbanist Shawn Micallef, brunch is a way to look more closely at the nature of work itself and a catalyst for solidarity among the so-called creative class. Drawing on theories from Thorstein Veblen to Richard Florida, Micallef traces his own journey from the rust belt to a cosmopolitan city where the evolving middle class he joined was oblivious to its(...)
$13.95
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Summary:
For writer and urbanist Shawn Micallef, brunch is a way to look more closely at the nature of work itself and a catalyst for solidarity among the so-called creative class. Drawing on theories from Thorstein Veblen to Richard Florida, Micallef traces his own journey from the rust belt to a cosmopolitan city where the evolving middle class he joined was oblivious to its(...)
Title:
The trouble with brunch : work, class and the pursuit of leisure
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$13.95
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For writer and urbanist Shawn Micallef, brunch is a way to look more closely at the nature of work itself and a catalyst for solidarity among the so-called creative class. Drawing on theories from Thorstein Veblen to Richard Florida, Micallef traces his own journey from the rust belt to a cosmopolitan city where the evolving middle class he joined was oblivious to its own instability and insularity. The Trouble with Brunch is a provocative analysis of foodie obsession and status anxiety, but it's also a call to reset our class consciousness. The real trouble with brunch isn't so much bad service and outsized portions of bacon, it's that brunch could be so much more.
The trouble with brunch : work, class and the pursuit of leisure
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Price:
$13.95
(available to order)
Summary:
For writer and urbanist Shawn Micallef, brunch is a way to look more closely at the nature of work itself and a catalyst for solidarity among the so-called creative class. Drawing on theories from Thorstein Veblen to Richard Florida, Micallef traces his own journey from the rust belt to a cosmopolitan city where the evolving middle class he joined was oblivious to its own instability and insularity. The Trouble with Brunch is a provocative analysis of foodie obsession and status anxiety, but it's also a call to reset our class consciousness. The real trouble with brunch isn't so much bad service and outsized portions of bacon, it's that brunch could be so much more.
Form:
books
books
Publication:
June 2014
June 2014
Subject:
Food
Food
Form:
books
books
Title:
Spollo kitchen
Spollo kitchen
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$54.00
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Summary:
What do designers eat and how do they eat it? Spollo Kitchen is a visual cookbook, the result of a crossover between design and cooking. 100 designers from Italy and abroad were invited to participate in the idea by CTS grafica, in collaboration with AIAP (the Italian Association for Visual Communication Design) and ADCI (Art Director Club), to illustrate their favourite(...)
$54.00
(available to order)
Summary:
What do designers eat and how do they eat it? Spollo Kitchen is a visual cookbook, the result of a crossover between design and cooking. 100 designers from Italy and abroad were invited to participate in the idea by CTS grafica, in collaboration with AIAP (the Italian Association for Visual Communication Design) and ADCI (Art Director Club), to illustrate their favourite(...)
Title:
Spollo kitchen
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$54.00
(available to order)
Summary:
What do designers eat and how do they eat it? Spollo Kitchen is a visual cookbook, the result of a crossover between design and cooking. 100 designers from Italy and abroad were invited to participate in the idea by CTS grafica, in collaboration with AIAP (the Italian Association for Visual Communication Design) and ADCI (Art Director Club), to illustrate their favourite recipes in a call to create the ultimate culinary poster. Judged by 5 professionals from the world of graphic design, the chosen projects are gathered together in Spollo Kitchen: recipes that are explained and illustrated, to try out and to look at.
Spollo kitchen
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Price:
$54.00
(available to order)
Summary:
What do designers eat and how do they eat it? Spollo Kitchen is a visual cookbook, the result of a crossover between design and cooking. 100 designers from Italy and abroad were invited to participate in the idea by CTS grafica, in collaboration with AIAP (the Italian Association for Visual Communication Design) and ADCI (Art Director Club), to illustrate their favourite recipes in a call to create the ultimate culinary poster. Judged by 5 professionals from the world of graphic design, the chosen projects are gathered together in Spollo Kitchen: recipes that are explained and illustrated, to try out and to look at.
Form:
books
books
Publication:
November 2014
November 2014
Subject:
Food
Food
Form:
books
books
Title:
Plenty more
Plenty more
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$39.95
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Summary:
Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his book Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, the more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious(...)
$39.95
(available to order)
Summary:
Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his book Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, the more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious(...)
Title:
Plenty more
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Price:
$39.95
(available to order)
Summary:
Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his book Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, the more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually gorgeous collection will change the way you cook and eat vegetables.
Plenty more
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$39.95
(available to order)
Summary:
Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his book Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, the more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually gorgeous collection will change the way you cook and eat vegetables.
Form:
books
books
Publication:
November 2014
November 2014
Subject:
Food
Food
Form:
books
books
Title:
The Mile End cookbook
The Mile End cookbook
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$32.00
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Summary:
When Noah and Rae Bermanoff, originally from Montreal and New York, opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The(...)
$32.00
(available to order)
Summary:
When Noah and Rae Bermanoff, originally from Montreal and New York, opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The(...)
Title:
The Mile End cookbook
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$32.00
(available to order)
Summary:
When Noah and Rae Bermanoff, originally from Montreal and New York, opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything.
The Mile End cookbook
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Price:
$32.00
(available to order)
Summary:
When Noah and Rae Bermanoff, originally from Montreal and New York, opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything.
Form:
books
books
Publication:
September 2012
September 2012
Subject:
Food
Food
Form:
books
books
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$45.00
(available to order)
Summary:
The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans, bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple(...)
$45.00
(available to order)
Summary:
The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans, bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple(...)
Title:
The kinfolk table: recipes for small gathering
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$45.00
(available to order)
Summary:
The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans, bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.
The kinfolk table: recipes for small gathering
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Price:
$45.00
(available to order)
Summary:
The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans, bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.
Form:
books
books
Publication:
November 2013
November 2013
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$34.95
(available to order)
Summary:
In 2007, Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a "gaijin" (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan’s handmade noodles,(...)
$34.95
(available to order)
Summary:
In 2007, Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a "gaijin" (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan’s handmade noodles,(...)
Title:
Ivan Ramen: love, obsession, and recipes from Tokyo's most unlikely noodle joint
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$34.95
(available to order)
Summary:
In 2007, Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a "gaijin" (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan’s handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity—a fixture of Japanese TV programs and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo, and has now returned to New York City to open his first US branch. Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candor, humor, gratitude, and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.
Ivan Ramen: love, obsession, and recipes from Tokyo's most unlikely noodle joint
Actions:
Price:
$34.95
(available to order)
Summary:
In 2007, Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a "gaijin" (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan’s handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity—a fixture of Japanese TV programs and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo, and has now returned to New York City to open his first US branch. Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candor, humor, gratitude, and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.
Form:
books
books
Publication:
October 2013
October 2013
Subject:
Food
Food
