193 Results
Form:
books
books
Actions:
Price:
$54.00
(available to order)
Summary:
Home-cooking meets highbrow art in this one-of-a-kind cookbook that uses food to create edible interpretations of modern and contemporary sculptures, paintings, architecture, and design. Try Quiche Haring with the Frida Kale-o Salad, or the Robert Rauschenburger followed by Flan Flavin.
$54.00
(available to order)
Summary:
Home-cooking meets highbrow art in this one-of-a-kind cookbook that uses food to create edible interpretations of modern and contemporary sculptures, paintings, architecture, and design. Try Quiche Haring with the Frida Kale-o Salad, or the Robert Rauschenburger followed by Flan Flavin.
Title:
Le Corbuffet: edible art and design classics
Actions:
Price:
$54.00
(available to order)
Summary:
Home-cooking meets highbrow art in this one-of-a-kind cookbook that uses food to create edible interpretations of modern and contemporary sculptures, paintings, architecture, and design. Try Quiche Haring with the Frida Kale-o Salad, or the Robert Rauschenburger followed by Flan Flavin.
Le Corbuffet: edible art and design classics
Actions:
Price:
$54.00
(available to order)
Summary:
Home-cooking meets highbrow art in this one-of-a-kind cookbook that uses food to create edible interpretations of modern and contemporary sculptures, paintings, architecture, and design. Try Quiche Haring with the Frida Kale-o Salad, or the Robert Rauschenburger followed by Flan Flavin.
Form:
books
books
Publication:
October 2019
October 2019
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$20.00
(available to order)
Summary:
Chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future third plate: a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for(...)
$20.00
(available to order)
Summary:
Chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future third plate: a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for(...)
Title:
The third plate: field notes on the future of food
Actions:
Price:
$20.00
(available to order)
Summary:
Chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future third plate: a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious."
The third plate: field notes on the future of food
Actions:
Price:
$20.00
(available to order)
Summary:
Chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future third plate: a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious."
Form:
books
books
Publication:
December 2015
December 2015
Subject:
Food
Food
Form:
books
books
Title:
Arts & Foods
Arts & Foods
Actions:
Price:
$85.00
(available to order)
Summary:
This book is inspired by the arrangement and the themes of the 2015 Universal Exposition, which took place in Milan from May 1 to October 31, 2015, and was themed "Feed the Planet. Energy for Life." Arts & Foods, was an exhibition jointly curated by Germano Celant and the Milan Triennale. This books examines the history of foods relationship to art, architecture, and design.
$85.00
(available to order)
Summary:
This book is inspired by the arrangement and the themes of the 2015 Universal Exposition, which took place in Milan from May 1 to October 31, 2015, and was themed "Feed the Planet. Energy for Life." Arts & Foods, was an exhibition jointly curated by Germano Celant and the Milan Triennale. This books examines the history of foods relationship to art, architecture, and design.
Publication:
April 2018
April 2018
Title:
Arts & Foods
Actions:
Price:
$85.00
(available to order)
Summary:
This book is inspired by the arrangement and the themes of the 2015 Universal Exposition, which took place in Milan from May 1 to October 31, 2015, and was themed "Feed the Planet. Energy for Life." Arts & Foods, was an exhibition jointly curated by Germano Celant and the Milan Triennale. This books examines the history of foods relationship to art, architecture, and design.
Arts & Foods
Actions:
Price:
$85.00
(available to order)
Summary:
This book is inspired by the arrangement and the themes of the 2015 Universal Exposition, which took place in Milan from May 1 to October 31, 2015, and was themed "Feed the Planet. Energy for Life." Arts & Foods, was an exhibition jointly curated by Germano Celant and the Milan Triennale. This books examines the history of foods relationship to art, architecture, and design.
Form:
books
books
Publication:
April 2018
April 2018
Form:
books
books
Title:
The photographer's cookbook
The photographer's cookbook
Actions:
Price:
$37.50
(available to order)
Summary:
In the late 1970s, the George Eastman Museum approached a group of photographers to ask for their favorite recipes and food-related photographs to go with them, in pursuit of publishing a cookbook. Playing off George Eastman’s own famous recipe for lemon meringue pie, as well as former director Beaumont Newhall’s love of food, the cookbook grew from the idea that(...)
$37.50
(available to order)
Summary:
In the late 1970s, the George Eastman Museum approached a group of photographers to ask for their favorite recipes and food-related photographs to go with them, in pursuit of publishing a cookbook. Playing off George Eastman’s own famous recipe for lemon meringue pie, as well as former director Beaumont Newhall’s love of food, the cookbook grew from the idea that(...)
Title:
The photographer's cookbook
Actions:
Price:
$37.50
(available to order)
Summary:
In the late 1970s, the George Eastman Museum approached a group of photographers to ask for their favorite recipes and food-related photographs to go with them, in pursuit of publishing a cookbook. Playing off George Eastman’s own famous recipe for lemon meringue pie, as well as former director Beaumont Newhall’s love of food, the cookbook grew from the idea that photographers’ talent in the darkroom must also translate into special skills in the kitchen. The recipes do not disappoint, with Robert Adams’ Big Sugar Cookies, Ansel Adams’ Poached Eggs in Beer, Richard Avedon’s Royal Pot Roast, Imogen Cunningham’s Borscht, William Eggleston’s Cheese Grits Casserole, Stephen Shore’s Key Lime Pie Supreme and Ed Ruscha’s Cactus Omelette, to name a few. The book was never published, and the materials have remained in George Eastman Museum’s collection ever since. Now, nearly 40 years later, this extensive and distinctive archive of untouched recipes and photographs is published in 'The Photographer’s Cookbook' for the first time. The book provides a time capsule of contemporary photographers of the 1970s many before they made a name for themselves as well as a fascinating look at how they depicted food, family and home, taking readers behind the camera and into the hearts and stomachs of some of photography’s most important practitioners.
The photographer's cookbook
Actions:
Price:
$37.50
(available to order)
Summary:
In the late 1970s, the George Eastman Museum approached a group of photographers to ask for their favorite recipes and food-related photographs to go with them, in pursuit of publishing a cookbook. Playing off George Eastman’s own famous recipe for lemon meringue pie, as well as former director Beaumont Newhall’s love of food, the cookbook grew from the idea that photographers’ talent in the darkroom must also translate into special skills in the kitchen. The recipes do not disappoint, with Robert Adams’ Big Sugar Cookies, Ansel Adams’ Poached Eggs in Beer, Richard Avedon’s Royal Pot Roast, Imogen Cunningham’s Borscht, William Eggleston’s Cheese Grits Casserole, Stephen Shore’s Key Lime Pie Supreme and Ed Ruscha’s Cactus Omelette, to name a few. The book was never published, and the materials have remained in George Eastman Museum’s collection ever since. Now, nearly 40 years later, this extensive and distinctive archive of untouched recipes and photographs is published in 'The Photographer’s Cookbook' for the first time. The book provides a time capsule of contemporary photographers of the 1970s many before they made a name for themselves as well as a fascinating look at how they depicted food, family and home, taking readers behind the camera and into the hearts and stomachs of some of photography’s most important practitioners.
Form:
books
books
Publication:
June 2016
June 2016
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$33.00
(available to order)
Summary:
One of the most important things we do every day is eat. The question of eating – what and how – may seem simple at first, but it is dense with possible interpretations, reflecting the myriad roles food plays in our lives. In fact, as Raymond D. Boisvert and Lisa Heldke show in this book, it’s difficult to imagine a more philosophically charged act than eating.(...)
$33.00
(available to order)
Summary:
One of the most important things we do every day is eat. The question of eating – what and how – may seem simple at first, but it is dense with possible interpretations, reflecting the myriad roles food plays in our lives. In fact, as Raymond D. Boisvert and Lisa Heldke show in this book, it’s difficult to imagine a more philosophically charged act than eating.(...)
Title:
Philosophers at table: on food and being human
Actions:
Price:
$33.00
(available to order)
Summary:
One of the most important things we do every day is eat. The question of eating – what and how – may seem simple at first, but it is dense with possible interpretations, reflecting the myriad roles food plays in our lives. In fact, as Raymond D. Boisvert and Lisa Heldke show in this book, it’s difficult to imagine a more philosophically charged act than eating. Philosophers at Table explores the philosophical scaffolding that supports this crucial aspect of everyday life, showing that humans are not just creatures with minds, but creatures with stomachs. Examining a wealth of myths, literary works, histories and films – as well as philosophical ideas – the authors make the case for a philosophy of food. They look at Babette’s Feast in a discussion of hospitality as a central ethical virtue. They compare eating a fast-food meal in Accra with dining at a molecular gastronomy restaurant as a way of considering the nature of food as art. And they describe biting into a slug to explore tasting as a learning tool, a way of knowing. A surprising, original take on something we have not philosophically savoured enough, Philosophers at Table invites readers to think in fresh ways about the simple and important act of eating.
Philosophers at table: on food and being human
Actions:
Price:
$33.00
(available to order)
Summary:
One of the most important things we do every day is eat. The question of eating – what and how – may seem simple at first, but it is dense with possible interpretations, reflecting the myriad roles food plays in our lives. In fact, as Raymond D. Boisvert and Lisa Heldke show in this book, it’s difficult to imagine a more philosophically charged act than eating. Philosophers at Table explores the philosophical scaffolding that supports this crucial aspect of everyday life, showing that humans are not just creatures with minds, but creatures with stomachs. Examining a wealth of myths, literary works, histories and films – as well as philosophical ideas – the authors make the case for a philosophy of food. They look at Babette’s Feast in a discussion of hospitality as a central ethical virtue. They compare eating a fast-food meal in Accra with dining at a molecular gastronomy restaurant as a way of considering the nature of food as art. And they describe biting into a slug to explore tasting as a learning tool, a way of knowing. A surprising, original take on something we have not philosophically savoured enough, Philosophers at Table invites readers to think in fresh ways about the simple and important act of eating.
Form:
books
books
Publication:
March 2016
March 2016
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$18.95
(available to order)
Summary:
Digesting Recipes: The Art of Culinary Notation scrutinises the form of the recipe, using it as a means to explore a multitude of subjects in post-war Western art and culture, including industrial mass-production, consumerism, hidden labour, and art engaged with the everyday. Each chapter is presented as a dish in a nine-course meal, drawing on examples from published(...)
$18.95
(available to order)
Summary:
Digesting Recipes: The Art of Culinary Notation scrutinises the form of the recipe, using it as a means to explore a multitude of subjects in post-war Western art and culture, including industrial mass-production, consumerism, hidden labour, and art engaged with the everyday. Each chapter is presented as a dish in a nine-course meal, drawing on examples from published(...)
Title:
Digesting recipes: the art of culinary notation
Actions:
Price:
$18.95
(available to order)
Summary:
Digesting Recipes: The Art of Culinary Notation scrutinises the form of the recipe, using it as a means to explore a multitude of subjects in post-war Western art and culture, including industrial mass-production, consumerism, hidden labour, and art engaged with the everyday. Each chapter is presented as a dish in a nine-course meal, drawing on examples from published cookbooks and the work of artists such as Alison Knowles, Yoko Ono, Annette Messager, Martha Rosler, Barbara T. Smith, Bobby Baker and Mika Rottenberg. A recipe is an instruction, the imperative tone of the expert, but this constraint can offer its own kind of potential. A recipe need not be a domestic trap but might instead offer escape – something to fantasise about or aspire to. It can hold a promise of transformation both actual and metaphorical. It can be a proposal for action, or envision a possible future.
Digesting recipes: the art of culinary notation
Actions:
Price:
$18.95
(available to order)
Summary:
Digesting Recipes: The Art of Culinary Notation scrutinises the form of the recipe, using it as a means to explore a multitude of subjects in post-war Western art and culture, including industrial mass-production, consumerism, hidden labour, and art engaged with the everyday. Each chapter is presented as a dish in a nine-course meal, drawing on examples from published cookbooks and the work of artists such as Alison Knowles, Yoko Ono, Annette Messager, Martha Rosler, Barbara T. Smith, Bobby Baker and Mika Rottenberg. A recipe is an instruction, the imperative tone of the expert, but this constraint can offer its own kind of potential. A recipe need not be a domestic trap but might instead offer escape – something to fantasise about or aspire to. It can hold a promise of transformation both actual and metaphorical. It can be a proposal for action, or envision a possible future.
Form:
books
books
Publication:
May 2016
May 2016
Subject:
Food
Food
Form:
books
books
Price:
$29.95
(available to order)
Summary:
Une série de photographies de nourriture par Martin Parr, photographe culte de l’agence Magnum, qui démontre tout simplement que « nous sommes ce que nous mangeons. »
$29.95
(available to order)
Summary:
Une série de photographies de nourriture par Martin Parr, photographe culte de l’agence Magnum, qui démontre tout simplement que « nous sommes ce que nous mangeons. »
Form:
books
books
Actions:
Price:
$55.90
(available to order)
Summary:
"Food and architecture! is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been(...)
$55.90
(available to order)
Summary:
"Food and architecture! is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been(...)
Title:
Food and architecture: at the table
Actions:
Price:
$55.90
(available to order)
Summary:
"Food and architecture! is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue. Each of the four sections – Regionalism, Sustainability, Craft, and Authenticity – focuses on a core area of overlap between food and architecture. Structured around a series of 'conversations' between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections.
Food and architecture: at the table
Actions:
Price:
$55.90
(available to order)
Summary:
"Food and architecture! is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue. Each of the four sections – Regionalism, Sustainability, Craft, and Authenticity – focuses on a core area of overlap between food and architecture. Structured around a series of 'conversations' between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections.
Form:
books
books
Publication:
September 2016
September 2016
Subject:
Food
Food
Form:
books
books
Actions:
Price:
$38.95
(available to order)
Summary:
A tale of diversity within our damaged landscapes, The Mushroom at the End of the World follows one of the strangest commodity chains of our times to explore the unexpected corners of capitalism. Here, we witness the varied and peculiar worlds of matsutake commerce: the worlds of Japanese gourmets, capitalist traders, Hmong jungle fighters, industrial forests, Yi Chinese(...)
$38.95
(available to order)
Summary:
A tale of diversity within our damaged landscapes, The Mushroom at the End of the World follows one of the strangest commodity chains of our times to explore the unexpected corners of capitalism. Here, we witness the varied and peculiar worlds of matsutake commerce: the worlds of Japanese gourmets, capitalist traders, Hmong jungle fighters, industrial forests, Yi Chinese(...)
Publication:
October 2015
October 2015
Title:
The mushroom at the end of the world: on the possibility of life in capitalist ruins
Actions:
Price:
$38.95
(available to order)
Summary:
A tale of diversity within our damaged landscapes, The Mushroom at the End of the World follows one of the strangest commodity chains of our times to explore the unexpected corners of capitalism. Here, we witness the varied and peculiar worlds of matsutake commerce: the worlds of Japanese gourmets, capitalist traders, Hmong jungle fighters, industrial forests, Yi Chinese goat herders, Finnish nature guides, and more. These companions also lead us into fungal ecologies and forest histories to better understand the promise of cohabitation in a time of massive human destruction. By investigating one of the world’s most sought-after fungi, The Mushroom at the End of the World presents an original examination into the relation between capitalist destruction and collaborative survival within multispecies landscapes, the prerequisite for continuing life on earth.
The mushroom at the end of the world: on the possibility of life in capitalist ruins
Actions:
Price:
$38.95
(available to order)
Summary:
A tale of diversity within our damaged landscapes, The Mushroom at the End of the World follows one of the strangest commodity chains of our times to explore the unexpected corners of capitalism. Here, we witness the varied and peculiar worlds of matsutake commerce: the worlds of Japanese gourmets, capitalist traders, Hmong jungle fighters, industrial forests, Yi Chinese goat herders, Finnish nature guides, and more. These companions also lead us into fungal ecologies and forest histories to better understand the promise of cohabitation in a time of massive human destruction. By investigating one of the world’s most sought-after fungi, The Mushroom at the End of the World presents an original examination into the relation between capitalist destruction and collaborative survival within multispecies landscapes, the prerequisite for continuing life on earth.
Form:
books
books
Publication:
October 2015
October 2015
Form:
books
books
Actions:
Price:
$11.95
(available to order)
Summary:
En pleine révolution culinaire, Voltaire enquête sur les traces d'un assassin qui sème derrière lui tartes au cyanure et ragoûts à l'arsenic. L'aide de la brillante marquise du Châtelet, experte en recherches scientifiques, et de l'abbé Linant, fin gourmet, ne sera pas de trop pour rendre l'appétit aux gastronomes.
$11.95
(available to order)
Summary:
En pleine révolution culinaire, Voltaire enquête sur les traces d'un assassin qui sème derrière lui tartes au cyanure et ragoûts à l'arsenic. L'aide de la brillante marquise du Châtelet, experte en recherches scientifiques, et de l'abbé Linant, fin gourmet, ne sera pas de trop pour rendre l'appétit aux gastronomes.
Title:
Crimes et condiments : Voltaire mène l'enquête
Actions:
Price:
$11.95
(available to order)
Summary:
En pleine révolution culinaire, Voltaire enquête sur les traces d'un assassin qui sème derrière lui tartes au cyanure et ragoûts à l'arsenic. L'aide de la brillante marquise du Châtelet, experte en recherches scientifiques, et de l'abbé Linant, fin gourmet, ne sera pas de trop pour rendre l'appétit aux gastronomes.
Crimes et condiments : Voltaire mène l'enquête
Actions:
Price:
$11.95
(available to order)
Summary:
En pleine révolution culinaire, Voltaire enquête sur les traces d'un assassin qui sème derrière lui tartes au cyanure et ragoûts à l'arsenic. L'aide de la brillante marquise du Châtelet, experte en recherches scientifiques, et de l'abbé Linant, fin gourmet, ne sera pas de trop pour rendre l'appétit aux gastronomes.
Form:
books
books
Publication:
May 2016
May 2016
Subject:
Food
Food
