191 Results
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books
books
Title:
Casa mondo: food
Casa mondo: food
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Summary:
This publication is a narrative essay that discusses what food is and what it represents in the 21st century, suggesting a theory on the relationship between food-home and the new means of use, especially in light of the pandemic that has transformed our daily lives.
$27.00
(available to order)
Summary:
This publication is a narrative essay that discusses what food is and what it represents in the 21st century, suggesting a theory on the relationship between food-home and the new means of use, especially in light of the pandemic that has transformed our daily lives.
Title:
Casa mondo: food
Actions:
Price:
$27.00
(available to order)
Summary:
This publication is a narrative essay that discusses what food is and what it represents in the 21st century, suggesting a theory on the relationship between food-home and the new means of use, especially in light of the pandemic that has transformed our daily lives.
Casa mondo: food
Actions:
Price:
$27.00
(available to order)
Summary:
This publication is a narrative essay that discusses what food is and what it represents in the 21st century, suggesting a theory on the relationship between food-home and the new means of use, especially in light of the pandemic that has transformed our daily lives.
Form:
books
books
Publication:
December 2021
December 2021
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$40.00
(available in store)
Summary:
In this book, the BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it’s too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn’t even know existed. From an Indigenous American chef refining precolonial recipes(...)
$40.00
(available in store)
Summary:
In this book, the BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it’s too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn’t even know existed. From an Indigenous American chef refining precolonial recipes(...)
Title:
Eating to extinction: The world's rarest foods and why we need to save them
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$40.00
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Summary:
In this book, the BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it’s too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn’t even know existed. From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in this volume are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.
Eating to extinction: The world's rarest foods and why we need to save them
Actions:
Price:
$40.00
(available in store)
Summary:
In this book, the BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it’s too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn’t even know existed. From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in this volume are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.
Form:
books
books
Publication:
February 2022
February 2022
Subject:
Food
Food
Form:
books
books
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Price:
$49.95
(available to order)
Summary:
Le livre qui reprend dans l’ordre toutes les techniques du CAP de boulangerie, pour tous ceux qui se rêvent apprenti boulanger. Le concept pour chaque recette : une infographie et une photo « matière » pour expliquer ce que c’est et ce qui compose la réalisation, une photo de tous les ingrédients, des photos étape par étape, une photo finale pour rêver.
$49.95
(available to order)
Summary:
Le livre qui reprend dans l’ordre toutes les techniques du CAP de boulangerie, pour tous ceux qui se rêvent apprenti boulanger. Le concept pour chaque recette : une infographie et une photo « matière » pour expliquer ce que c’est et ce qui compose la réalisation, une photo de tous les ingrédients, des photos étape par étape, une photo finale pour rêver.
Title:
Le grand manuel du boulanger : pains, brioches et autres gourmandises dorées
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$49.95
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Le livre qui reprend dans l’ordre toutes les techniques du CAP de boulangerie, pour tous ceux qui se rêvent apprenti boulanger. Le concept pour chaque recette : une infographie et une photo « matière » pour expliquer ce que c’est et ce qui compose la réalisation, une photo de tous les ingrédients, des photos étape par étape, une photo finale pour rêver.
Le grand manuel du boulanger : pains, brioches et autres gourmandises dorées
Actions:
Price:
$49.95
(available to order)
Summary:
Le livre qui reprend dans l’ordre toutes les techniques du CAP de boulangerie, pour tous ceux qui se rêvent apprenti boulanger. Le concept pour chaque recette : une infographie et une photo « matière » pour expliquer ce que c’est et ce qui compose la réalisation, une photo de tous les ingrédients, des photos étape par étape, une photo finale pour rêver.
Form:
books
books
Publication:
December 2016
December 2016
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$45.95
(available to order)
Summary:
Cookery has never been so high on the agenda of Western popular culture. And yet the endlessly-multiplying TV shows, the obsessive interest in the provenance of ingredients, and the celebration of ‘radical’ experiments in gastronomy, tell us little about the nature of the culinary. Is it possible to maintain that cookery has a philosophical pertinence without merely(...)
$45.95
(available to order)
Summary:
Cookery has never been so high on the agenda of Western popular culture. And yet the endlessly-multiplying TV shows, the obsessive interest in the provenance of ingredients, and the celebration of ‘radical’ experiments in gastronomy, tell us little about the nature of the culinary. Is it possible to maintain that cookery has a philosophical pertinence without merely(...)
Title:
Collapse: philosophical research and development 2012: culinary materialism, volume VII
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$45.95
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Summary:
Cookery has never been so high on the agenda of Western popular culture. And yet the endlessly-multiplying TV shows, the obsessive interest in the provenance of ingredients, and the celebration of ‘radical’ experiments in gastronomy, tell us little about the nature of the culinary. Is it possible to maintain that cookery has a philosophical pertinence without merely appending philosophy to our burgeoning gastroculture? How might the everyday sense of the culinary be expanded into a philosophy of ‘culinary materialism’ wherein synthesis, experimentation, and operations of mixing and blending take precedence over analysis, subtraction and axiomatisation? Drawing on resources ranging from anthropology to chemistry, from hermetic alchemy to contemporary mathematics, "Collapse VII: culinary materialism" undertakes a trans-modal experiment in culinary thinking. A wide range of contributors including philosophers, chefs, artists, historians, and synaesthetes examine the cultural, industrial, physiological, alchemical and even cosmic dimensions of cookery, and propose new models of culinary thought for the future.
Collapse: philosophical research and development 2012: culinary materialism, volume VII
Actions:
Price:
$45.95
(available to order)
Summary:
Cookery has never been so high on the agenda of Western popular culture. And yet the endlessly-multiplying TV shows, the obsessive interest in the provenance of ingredients, and the celebration of ‘radical’ experiments in gastronomy, tell us little about the nature of the culinary. Is it possible to maintain that cookery has a philosophical pertinence without merely appending philosophy to our burgeoning gastroculture? How might the everyday sense of the culinary be expanded into a philosophy of ‘culinary materialism’ wherein synthesis, experimentation, and operations of mixing and blending take precedence over analysis, subtraction and axiomatisation? Drawing on resources ranging from anthropology to chemistry, from hermetic alchemy to contemporary mathematics, "Collapse VII: culinary materialism" undertakes a trans-modal experiment in culinary thinking. A wide range of contributors including philosophers, chefs, artists, historians, and synaesthetes examine the cultural, industrial, physiological, alchemical and even cosmic dimensions of cookery, and propose new models of culinary thought for the future.
Form:
books
books
Publication:
December 2012
December 2012
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$64.95
(available to order)
Summary:
El Internacional Tapas Bar & Restaurant was conceived as an artistic project carried out between 1984 and 1986 by artist Antoni Miralda (born 1942) and chef Montse Guillén (born 1946) in the Tribeca neighborhood of New York City. One of the first restaurants to introduce Spanish tapas in the United States, El Internacional quickly became a cultural icon and a creative hub(...)
$64.95
(available to order)
Summary:
El Internacional Tapas Bar & Restaurant was conceived as an artistic project carried out between 1984 and 1986 by artist Antoni Miralda (born 1942) and chef Montse Guillén (born 1946) in the Tribeca neighborhood of New York City. One of the first restaurants to introduce Spanish tapas in the United States, El Internacional quickly became a cultural icon and a creative hub(...)
Title:
Miralda's El Internacional (1984-1986)
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$64.95
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Summary:
El Internacional Tapas Bar & Restaurant was conceived as an artistic project carried out between 1984 and 1986 by artist Antoni Miralda (born 1942) and chef Montse Guillén (born 1946) in the Tribeca neighborhood of New York City. One of the first restaurants to introduce Spanish tapas in the United States, El Internacional quickly became a cultural icon and a creative hub of New York’s downtown in the 1980s. It combined the social ritual of eating with installation and performance art, blurring the boundaries between food, art, design, architecture and mass media. Miralda’s El Internacional (1984–1986) documents the restaurant’s history through the memories of the people who contributed to it. Richly illustrated and featuring some of El Internacional’s most successful recipes, this volume tells the story of a crucial piece of urban history from a city not always able to protect its landmarks.
Miralda's El Internacional (1984-1986)
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Price:
$64.95
(available to order)
Summary:
El Internacional Tapas Bar & Restaurant was conceived as an artistic project carried out between 1984 and 1986 by artist Antoni Miralda (born 1942) and chef Montse Guillén (born 1946) in the Tribeca neighborhood of New York City. One of the first restaurants to introduce Spanish tapas in the United States, El Internacional quickly became a cultural icon and a creative hub of New York’s downtown in the 1980s. It combined the social ritual of eating with installation and performance art, blurring the boundaries between food, art, design, architecture and mass media. Miralda’s El Internacional (1984–1986) documents the restaurant’s history through the memories of the people who contributed to it. Richly illustrated and featuring some of El Internacional’s most successful recipes, this volume tells the story of a crucial piece of urban history from a city not always able to protect its landmarks.
Form:
books
books
Publication:
February 2017
February 2017
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$47.50
(available to order)
Summary:
This publication explores how the topic of food and associated processes such as its production and consumption are critically reflected in the international art of today. The catalogue for the 13th Triennial of Small-Scale Sculpture presents over forty artistic approaches from across the continents, in which it becomes clear how food can be understood as exemplified by(...)
$47.50
(available to order)
Summary:
This publication explores how the topic of food and associated processes such as its production and consumption are critically reflected in the international art of today. The catalogue for the 13th Triennial of Small-Scale Sculpture presents over forty artistic approaches from across the continents, in which it becomes clear how food can be understood as exemplified by(...)
Title:
Food: ecologies of the everyday.
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Price:
$47.50
(available to order)
Summary:
This publication explores how the topic of food and associated processes such as its production and consumption are critically reflected in the international art of today. The catalogue for the 13th Triennial of Small-Scale Sculpture presents over forty artistic approaches from across the continents, in which it becomes clear how food can be understood as exemplified by aesthetic, social, ecological and economical connections.
Food: ecologies of the everyday.
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Price:
$47.50
(available to order)
Summary:
This publication explores how the topic of food and associated processes such as its production and consumption are critically reflected in the international art of today. The catalogue for the 13th Triennial of Small-Scale Sculpture presents over forty artistic approaches from across the continents, in which it becomes clear how food can be understood as exemplified by aesthetic, social, ecological and economical connections.
Form:
books
books
Publication:
June 2016
June 2016
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$31.95
(available to order)
Summary:
Depuis plusieurs années, Anthony Duchêne s’intéresse à l’univers des sensations, gustatives, olfactives, visuelles et tactiles. Entrecroisant les domaines rationnels et ceux des sciences humaines, l’artiste évoque par ses réalisations des figures d’hybridations et de mutations d’espèces végétales et animales à partir desquelles il imagine des combinaisons inédites. Il(...)
$31.95
(available to order)
Summary:
Depuis plusieurs années, Anthony Duchêne s’intéresse à l’univers des sensations, gustatives, olfactives, visuelles et tactiles. Entrecroisant les domaines rationnels et ceux des sciences humaines, l’artiste évoque par ses réalisations des figures d’hybridations et de mutations d’espèces végétales et animales à partir desquelles il imagine des combinaisons inédites. Il(...)
Title:
Anthony Duchêne : sauce béarnaise syndrome
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$31.95
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Summary:
Depuis plusieurs années, Anthony Duchêne s’intéresse à l’univers des sensations, gustatives, olfactives, visuelles et tactiles. Entrecroisant les domaines rationnels et ceux des sciences humaines, l’artiste évoque par ses réalisations des figures d’hybridations et de mutations d’espèces végétales et animales à partir desquelles il imagine des combinaisons inédites. Il provoque des rapprochements de parties animales, de matériaux et de composants disparates qui, visuellement, apparaissent soutenus par une logique organique, mais ne sont en réalité que des leurres, des faux-semblants.
Anthony Duchêne : sauce béarnaise syndrome
Actions:
Price:
$31.95
(available to order)
Summary:
Depuis plusieurs années, Anthony Duchêne s’intéresse à l’univers des sensations, gustatives, olfactives, visuelles et tactiles. Entrecroisant les domaines rationnels et ceux des sciences humaines, l’artiste évoque par ses réalisations des figures d’hybridations et de mutations d’espèces végétales et animales à partir desquelles il imagine des combinaisons inédites. Il provoque des rapprochements de parties animales, de matériaux et de composants disparates qui, visuellement, apparaissent soutenus par une logique organique, mais ne sont en réalité que des leurres, des faux-semblants.
Form:
books
books
Publication:
October 2013
October 2013
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$43.95
(available to order)
Summary:
Mushrooms are loved, despised, feared and misunderstood. They have been a familiar part of nature throughout human history and occupy a special place in our consciousness. Nicholas P. Money introduces the mythology and science of the spectacular array of fungi that produce mushrooms, the history of our interactions with these curious and beautiful organisms, and the ways(...)
$43.95
(available to order)
Summary:
Mushrooms are loved, despised, feared and misunderstood. They have been a familiar part of nature throughout human history and occupy a special place in our consciousness. Nicholas P. Money introduces the mythology and science of the spectacular array of fungi that produce mushrooms, the history of our interactions with these curious and beautiful organisms, and the ways(...)
Title:
Mushrooms: a natural and cultural history
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Price:
$43.95
(available to order)
Summary:
Mushrooms are loved, despised, feared and misunderstood. They have been a familiar part of nature throughout human history and occupy a special place in our consciousness. Nicholas P. Money introduces the mythology and science of the spectacular array of fungi that produce mushrooms, the history of our interactions with these curious and beautiful organisms, and the ways that humans use mushrooms as food, medicine and recreational drugs.
Mushrooms: a natural and cultural history
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Price:
$43.95
(available to order)
Summary:
Mushrooms are loved, despised, feared and misunderstood. They have been a familiar part of nature throughout human history and occupy a special place in our consciousness. Nicholas P. Money introduces the mythology and science of the spectacular array of fungi that produce mushrooms, the history of our interactions with these curious and beautiful organisms, and the ways that humans use mushrooms as food, medicine and recreational drugs.
Form:
books
books
Publication:
July 2017
July 2017
Subject:
Food
Food
Form:
books
books
Price:
$23.95
(available to order)
Summary:
This publication starts with an illustrated history of food and ends with a global tour of street eats. Along the way, The author Julia Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial(...)
$23.95
(available to order)
Summary:
This publication starts with an illustrated history of food and ends with a global tour of street eats. Along the way, The author Julia Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial(...)
Title:
Food anatomy: the curious parts and pieces of our edible world
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$23.95
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Summary:
This publication starts with an illustrated history of food and ends with a global tour of street eats. Along the way, The author Julia Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.
Food anatomy: the curious parts and pieces of our edible world
Actions:
Price:
$23.95
(available to order)
Summary:
This publication starts with an illustrated history of food and ends with a global tour of street eats. Along the way, The author Julia Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.
Form:
books
books
Publication:
November 2016
November 2016
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$27.95
(available in store)
Summary:
''Snacks'' is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can’t put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong. These companies have developed in distinctive ways, reflecting the unique(...)
$27.95
(available in store)
Summary:
''Snacks'' is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can’t put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong. These companies have developed in distinctive ways, reflecting the unique(...)
Title:
Snacks: a Canadian food history
Actions:
Price:
$27.95
(available in store)
Summary:
''Snacks'' is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can’t put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong. These companies have developed in distinctive ways, reflecting the unique stories of their founders and their intense connection to specific locations. These stories of salty or sweet confections also reveal a history that is at odds with popular notions of ''junk food.'' Through extensive oral history and archival research, Thiessen uncovers the roots of our deep loyalties to different snack foods, what it means to be an independent snack food producer, and the often-quirky ways snacks have been created and marketed.
Snacks: a Canadian food history
Actions:
Price:
$27.95
(available in store)
Summary:
''Snacks'' is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can’t put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong. These companies have developed in distinctive ways, reflecting the unique stories of their founders and their intense connection to specific locations. These stories of salty or sweet confections also reveal a history that is at odds with popular notions of ''junk food.'' Through extensive oral history and archival research, Thiessen uncovers the roots of our deep loyalties to different snack foods, what it means to be an independent snack food producer, and the often-quirky ways snacks have been created and marketed.
Form:
books
books
Publication:
September 2017
September 2017
