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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(...)
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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(...)
Title:
Eating to extinction: The world's rarest foods and why we need to save them
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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
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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.
Form:
books
books
Publication:
February 2022
February 2022
Subject:
Food
Food
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books
books
Price:
$34.95
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Summary:
Cet ouvrage est un guide d’identification pratique et compact à glisser dans son sac à dos. Il contient plus de 100 fiches détaillées et plus de 300 photographies de plantes sauvages à différentes étapes de leur croissance permettant d’identifier, cueillir et manger les trésors cachés du terroir forestier québécois.
$34.95
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Summary:
Cet ouvrage est un guide d’identification pratique et compact à glisser dans son sac à dos. Il contient plus de 100 fiches détaillées et plus de 300 photographies de plantes sauvages à différentes étapes de leur croissance permettant d’identifier, cueillir et manger les trésors cachés du terroir forestier québécois.
Title:
Cueillir la forêt : Guide d'identification des plantes sauvages
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$34.95
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Cet ouvrage est un guide d’identification pratique et compact à glisser dans son sac à dos. Il contient plus de 100 fiches détaillées et plus de 300 photographies de plantes sauvages à différentes étapes de leur croissance permettant d’identifier, cueillir et manger les trésors cachés du terroir forestier québécois.
Cueillir la forêt : Guide d'identification des plantes sauvages
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$34.95
(available in store)
Summary:
Cet ouvrage est un guide d’identification pratique et compact à glisser dans son sac à dos. Il contient plus de 100 fiches détaillées et plus de 300 photographies de plantes sauvages à différentes étapes de leur croissance permettant d’identifier, cueillir et manger les trésors cachés du terroir forestier québécois.
Form:
books
books
Publication:
April 2022
April 2022
Subject:
Food
Food
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books
books
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$35.00
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Summary:
Feeding kids can often feel like climbing a mountain, and sometimes like an endless series of rejections and failures. With picky eating preferences changing at every turn, meals that were a mainstay one week are inexplicably pushed aside when they hit the table the next. Because kids don't care about what they're serving at the new It Restaurant, the food fads of the(...)
$35.00
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Summary:
Feeding kids can often feel like climbing a mountain, and sometimes like an endless series of rejections and failures. With picky eating preferences changing at every turn, meals that were a mainstay one week are inexplicably pushed aside when they hit the table the next. Because kids don't care about what they're serving at the new It Restaurant, the food fads of the(...)
Title:
Little critics: What Canadian chefs cook for kids (and kids will actually eat)
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Feeding kids can often feel like climbing a mountain, and sometimes like an endless series of rejections and failures. With picky eating preferences changing at every turn, meals that were a mainstay one week are inexplicably pushed aside when they hit the table the next. Because kids don't care about what they're serving at the new It Restaurant, the food fads of the year or how long you spend in the kitchen—either they like what they're eating ... or they’ll let you know about it! But surely chefs, with all of their accolades, awards and years of experience don't go through this too ... do they? What food writer Joanna Fox discovered might surprise you. It turns out we’re all in the same boat, even Canada’s top culinary professionals from coast to coast. Inside ''Little critics'', you'll find out how our top chefs please even the most suspicious, judgmental or fastidious of early eaters, with recipes including Jeremy Charles’s go-to stew, Suzanne Barr’s Cauliflower Cheese Bake, Susur Lee’s favourite childhood chicken, Danny Smiles’s Italian family dinner, Dyan Solomon’s Green Hulk Risotto, Vikram Vij’s Butter Chicken Schnitzel, Ryusuke Nakagawa’s Cheesy Chicken Katsu, Billy Alexander’s Frybread Stuffed Pizza, Chuck Hughes’s Pappardelle Pesto and Michael Smith’s showstopper pancakes, Tara O’Brady’s hearty Oatmeal Waffles, and Anna Olson’s Gourmet Goo Skillet Brownies. ''Little critics'' is chock-full of ideas for every kind of meal, with easy-to-follow recipes for breakfast and brunch; vegetarian, fish and meat mains; soups, snacks and sides; and desserts and drinks too. With food this good, even the adults will be asking for more.
Little critics: What Canadian chefs cook for kids (and kids will actually eat)
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$35.00
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Summary:
Feeding kids can often feel like climbing a mountain, and sometimes like an endless series of rejections and failures. With picky eating preferences changing at every turn, meals that were a mainstay one week are inexplicably pushed aside when they hit the table the next. Because kids don't care about what they're serving at the new It Restaurant, the food fads of the year or how long you spend in the kitchen—either they like what they're eating ... or they’ll let you know about it! But surely chefs, with all of their accolades, awards and years of experience don't go through this too ... do they? What food writer Joanna Fox discovered might surprise you. It turns out we’re all in the same boat, even Canada’s top culinary professionals from coast to coast. Inside ''Little critics'', you'll find out how our top chefs please even the most suspicious, judgmental or fastidious of early eaters, with recipes including Jeremy Charles’s go-to stew, Suzanne Barr’s Cauliflower Cheese Bake, Susur Lee’s favourite childhood chicken, Danny Smiles’s Italian family dinner, Dyan Solomon’s Green Hulk Risotto, Vikram Vij’s Butter Chicken Schnitzel, Ryusuke Nakagawa’s Cheesy Chicken Katsu, Billy Alexander’s Frybread Stuffed Pizza, Chuck Hughes’s Pappardelle Pesto and Michael Smith’s showstopper pancakes, Tara O’Brady’s hearty Oatmeal Waffles, and Anna Olson’s Gourmet Goo Skillet Brownies. ''Little critics'' is chock-full of ideas for every kind of meal, with easy-to-follow recipes for breakfast and brunch; vegetarian, fish and meat mains; soups, snacks and sides; and desserts and drinks too. With food this good, even the adults will be asking for more.
Form:
books
books
Publication:
October 2022
October 2022
Subject:
Food
Food
Form:
books
books
Title:
The Anthropocene cookbook
The Anthropocene cookbook
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$45.95
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In the age of the Anthropocene—an era characterized by human-caused climate disaster—catastrophes and dystopias loom. ''The Anthropocene cookbook'' takes our planetary state of emergency as an opportunity to seize the moment to imagine constructive change and new ideas. How can we survive in an age of constant environmental crises? How can we thrive? ''The Anthropocene(...)
$45.95
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Summary:
In the age of the Anthropocene—an era characterized by human-caused climate disaster—catastrophes and dystopias loom. ''The Anthropocene cookbook'' takes our planetary state of emergency as an opportunity to seize the moment to imagine constructive change and new ideas. How can we survive in an age of constant environmental crises? How can we thrive? ''The Anthropocene(...)
Title:
The Anthropocene cookbook
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$45.95
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In the age of the Anthropocene—an era characterized by human-caused climate disaster—catastrophes and dystopias loom. ''The Anthropocene cookbook'' takes our planetary state of emergency as an opportunity to seize the moment to imagine constructive change and new ideas. How can we survive in an age of constant environmental crises? How can we thrive? ''The Anthropocene cookbook'' answers these questions by presenting a series of investigative art and design projects that explore how art, food, and creative thinking can prepare us for future catastrophes. This cookbook of ideas rethinks our eating habits and traditions, challenges our food taboos, and proposes new recipes for humanity's survival.
The Anthropocene cookbook
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$45.95
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Summary:
In the age of the Anthropocene—an era characterized by human-caused climate disaster—catastrophes and dystopias loom. ''The Anthropocene cookbook'' takes our planetary state of emergency as an opportunity to seize the moment to imagine constructive change and new ideas. How can we survive in an age of constant environmental crises? How can we thrive? ''The Anthropocene cookbook'' answers these questions by presenting a series of investigative art and design projects that explore how art, food, and creative thinking can prepare us for future catastrophes. This cookbook of ideas rethinks our eating habits and traditions, challenges our food taboos, and proposes new recipes for humanity's survival.
Form:
books
books
Publication:
October 2022
October 2022
Subject:
Food
Food
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books
books
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In Eating Chinese, Lily Cho examines Chinese restaurants as spaces that define, for those both inside and outside the community, what it means to be Chinese and what it means to be Chinese-Canadian.
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Summary:
In Eating Chinese, Lily Cho examines Chinese restaurants as spaces that define, for those both inside and outside the community, what it means to be Chinese and what it means to be Chinese-Canadian.
Title:
Eating chinese: Culture on the menu in small town Canada
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In Eating Chinese, Lily Cho examines Chinese restaurants as spaces that define, for those both inside and outside the community, what it means to be Chinese and what it means to be Chinese-Canadian.
Eating chinese: Culture on the menu in small town Canada
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In Eating Chinese, Lily Cho examines Chinese restaurants as spaces that define, for those both inside and outside the community, what it means to be Chinese and what it means to be Chinese-Canadian.
Form:
books
books
Publication:
October 2010
October 2010
Subject:
Food
Food
Form:
books
books
Title:
Food-water-life
Food-water-life
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Summary:
Since founding Studio Orta in 1993, the Paris-based husband-and-wife team of Lucy and Jorge Orta has produced an extensive body of work that addresses universal concerns about community, shelter, migration, and sustainable development. Beyond merely addressing these issues artistically, their work suggests solutions by modeling fresh approaches to social dilemmas. Their(...)
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Summary:
Since founding Studio Orta in 1993, the Paris-based husband-and-wife team of Lucy and Jorge Orta has produced an extensive body of work that addresses universal concerns about community, shelter, migration, and sustainable development. Beyond merely addressing these issues artistically, their work suggests solutions by modeling fresh approaches to social dilemmas. Their(...)
Title:
Food-water-life
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$45.00
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Since founding Studio Orta in 1993, the Paris-based husband-and-wife team of Lucy and Jorge Orta has produced an extensive body of work that addresses universal concerns about community, shelter, migration, and sustainable development. Beyond merely addressing these issues artistically, their work suggests solutions by modeling fresh approaches to social dilemmas. Their often-playful projects incorporate elements of fashion, art, and architecture, which they combine with performances, multimedia events, and public debates. Featuring hundreds of drawings and photographs, Lucy + Jorge Orta: Food, Water, Life presents recent works that fall into the categories of food, water, and the environment. An interview by curator and critic Hou Hanru provides insight into the artists' processes and motivations.
Food-water-life
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Summary:
Since founding Studio Orta in 1993, the Paris-based husband-and-wife team of Lucy and Jorge Orta has produced an extensive body of work that addresses universal concerns about community, shelter, migration, and sustainable development. Beyond merely addressing these issues artistically, their work suggests solutions by modeling fresh approaches to social dilemmas. Their often-playful projects incorporate elements of fashion, art, and architecture, which they combine with performances, multimedia events, and public debates. Featuring hundreds of drawings and photographs, Lucy + Jorge Orta: Food, Water, Life presents recent works that fall into the categories of food, water, and the environment. An interview by curator and critic Hou Hanru provides insight into the artists' processes and motivations.
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books
books
Publication:
May 2011
May 2011
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books
books
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$27.00
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Counter Space examines the twentieth-century transformation of the kitchen through the collection of The Museum of Modern Art, featuring a wide variety of design objects, architectural plans, posters, archival photographs and artworks--ranging from the iconic Frankfurt Kitchen, mass-produced for German public housing estates in the aftermath of World War I, to an electric(...)
$27.00
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Summary:
Counter Space examines the twentieth-century transformation of the kitchen through the collection of The Museum of Modern Art, featuring a wide variety of design objects, architectural plans, posters, archival photographs and artworks--ranging from the iconic Frankfurt Kitchen, mass-produced for German public housing estates in the aftermath of World War I, to an electric(...)
Publication:
January 2011
January 2011
Title:
Counter space: Design and the modern kitchen
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$27.00
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Counter Space examines the twentieth-century transformation of the kitchen through the collection of The Museum of Modern Art, featuring a wide variety of design objects, architectural plans, posters, archival photographs and artworks--ranging from the iconic Frankfurt Kitchen, mass-produced for German public housing estates in the aftermath of World War I, to an electric tea kettle, heat-resistant glass wares, and colorful plastics, such as Tupperware and Japanese artificial food. With an introductory essay by Juliet Kinchin, Curator in MoMA's Department of Architecture and Design, this volume is a lively exploration of the kitchen as a barometer of changing technology, aesthetics, and ideologies.
Counter space: Design and the modern kitchen
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$27.00
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Summary:
Counter Space examines the twentieth-century transformation of the kitchen through the collection of The Museum of Modern Art, featuring a wide variety of design objects, architectural plans, posters, archival photographs and artworks--ranging from the iconic Frankfurt Kitchen, mass-produced for German public housing estates in the aftermath of World War I, to an electric tea kettle, heat-resistant glass wares, and colorful plastics, such as Tupperware and Japanese artificial food. With an introductory essay by Juliet Kinchin, Curator in MoMA's Department of Architecture and Design, this volume is a lively exploration of the kitchen as a barometer of changing technology, aesthetics, and ideologies.
Form:
books
books
Publication:
January 2011
January 2011
Form:
books
books
Price:
$55.99
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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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$55.99
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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
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$55.99
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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
Form:
books
books
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$77.50
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Summary:
Christien Meindertsma has spent three years researching all the products made from a single pig. Amongst some of the more unexpected results were: Ammunition, medicine, photo paper, heart valves, brakes, chewing gum, porcelain, cosmetics, cigarettes, conditioner and even bio diesel.
$77.50
(available to order)
Summary:
Christien Meindertsma has spent three years researching all the products made from a single pig. Amongst some of the more unexpected results were: Ammunition, medicine, photo paper, heart valves, brakes, chewing gum, porcelain, cosmetics, cigarettes, conditioner and even bio diesel.
Title:
Christien Meindertsma : pig 05049
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$77.50
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Christien Meindertsma has spent three years researching all the products made from a single pig. Amongst some of the more unexpected results were: Ammunition, medicine, photo paper, heart valves, brakes, chewing gum, porcelain, cosmetics, cigarettes, conditioner and even bio diesel.
Christien Meindertsma : pig 05049
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$77.50
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Summary:
Christien Meindertsma has spent three years researching all the products made from a single pig. Amongst some of the more unexpected results were: Ammunition, medicine, photo paper, heart valves, brakes, chewing gum, porcelain, cosmetics, cigarettes, conditioner and even bio diesel.
Form:
books
books
Publication:
October 2008
October 2008
Subject:
Food
Food
Form:
books
books
Price:
$27.50
(available to order)
Summary:
In "Pig", Brett Mizelle provides a richly illustrated and compelling look at the long, complicated relationship between humans and these highly intelligent, sociable animals. Mizelle traces the natural and cultural history of the pig, focusing on the contradictions between our imaginative representation of pigs and the real-world truth of the ways in which pigs are prized(...)
$27.50
(available to order)
Summary:
In "Pig", Brett Mizelle provides a richly illustrated and compelling look at the long, complicated relationship between humans and these highly intelligent, sociable animals. Mizelle traces the natural and cultural history of the pig, focusing on the contradictions between our imaginative representation of pigs and the real-world truth of the ways in which pigs are prized(...)
Title:
Pig
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$27.50
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Summary:
In "Pig", Brett Mizelle provides a richly illustrated and compelling look at the long, complicated relationship between humans and these highly intelligent, sociable animals. Mizelle traces the natural and cultural history of the pig, focusing on the contradictions between our imaginative representation of pigs and the real-world truth of the ways in which pigs are prized for their meat, used as subjects in medical research, and killed in order to make hundreds of consumer products. "Pig" begins with the evolution of the suidae, animals that were domesticated in multiple regions 9,000 years ago, and points toward a future where pigs and humans are even more closely intertwined as a result of biomedical breakthroughs. "Pig" both examines the widespread art, entertainment, and literature that imagines human kinship with pigs and the development of modern industrial pork production.
Pig
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Price:
$27.50
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Summary:
In "Pig", Brett Mizelle provides a richly illustrated and compelling look at the long, complicated relationship between humans and these highly intelligent, sociable animals. Mizelle traces the natural and cultural history of the pig, focusing on the contradictions between our imaginative representation of pigs and the real-world truth of the ways in which pigs are prized for their meat, used as subjects in medical research, and killed in order to make hundreds of consumer products. "Pig" begins with the evolution of the suidae, animals that were domesticated in multiple regions 9,000 years ago, and points toward a future where pigs and humans are even more closely intertwined as a result of biomedical breakthroughs. "Pig" both examines the widespread art, entertainment, and literature that imagines human kinship with pigs and the development of modern industrial pork production.
Form:
books
books
Publication:
October 2011
October 2011
Subject:
Food
Food
