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In this book, Nicholas P. Money tells the utterly fascinating story of mushrooms and the ways we have interacted with these fungi throughout history. Whether they have populated the landscapes of fairytales, lent splendid umami to our dishes, or steered us into deep hallucinations, mushrooms have affected humanity from the earliest beginnings of our species. As Money(...)
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Summary:
In this book, Nicholas P. Money tells the utterly fascinating story of mushrooms and the ways we have interacted with these fungi throughout history. Whether they have populated the landscapes of fairytales, lent splendid umami to our dishes, or steered us into deep hallucinations, mushrooms have affected humanity from the earliest beginnings of our species. As Money(...)
Title:
Mushrooms: a natural and cultural history
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In this book, Nicholas P. Money tells the utterly fascinating story of mushrooms and the ways we have interacted with these fungi throughout history. Whether they have populated the landscapes of fairytales, lent splendid umami to our dishes, or steered us into deep hallucinations, mushrooms have affected humanity from the earliest beginnings of our species. As Money explains, mushrooms are not self-contained organisms like animals and plants. Rather, they are the fruiting bodies of large—sometimes extremely large—colonies of mycelial threads that spread underground and permeate rotting vegetation. Because these colonies decompose organic matter, they are of extraordinary ecological value and have a huge effect on the health of the environment. This book takes us on a tour of the cultural and scientific importance of mushrooms, from the enchanted forests of folklore to the role of these fungi in sustaining life on earth.
Mushrooms: a natural and cultural history
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$35.95
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Summary:
In this book, Nicholas P. Money tells the utterly fascinating story of mushrooms and the ways we have interacted with these fungi throughout history. Whether they have populated the landscapes of fairytales, lent splendid umami to our dishes, or steered us into deep hallucinations, mushrooms have affected humanity from the earliest beginnings of our species. As Money explains, mushrooms are not self-contained organisms like animals and plants. Rather, they are the fruiting bodies of large—sometimes extremely large—colonies of mycelial threads that spread underground and permeate rotting vegetation. Because these colonies decompose organic matter, they are of extraordinary ecological value and have a huge effect on the health of the environment. This book takes us on a tour of the cultural and scientific importance of mushrooms, from the enchanted forests of folklore to the role of these fungi in sustaining life on earth.
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books
books
Publication:
October 2022
October 2022
Subject:
Food
Food
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books
books
Title:
Salmon: A red herring
Salmon: A red herring
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Salmon is usually thought of as pink. The colour is even called ‘salmon pink’. However, farmed salmon today would be grey. To make them the expected colour, synthetic pigments are added to their feed. Salmon are farmed in open nets, whose runoff has a severe impact on wild salmon populations, as well as on the seabed of the west coast of Scotland at large. Salmon is the(...)
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Summary:
Salmon is usually thought of as pink. The colour is even called ‘salmon pink’. However, farmed salmon today would be grey. To make them the expected colour, synthetic pigments are added to their feed. Salmon are farmed in open nets, whose runoff has a severe impact on wild salmon populations, as well as on the seabed of the west coast of Scotland at large. Salmon is the(...)
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Salmon: A red herring
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Salmon is usually thought of as pink. The colour is even called ‘salmon pink’. However, farmed salmon today would be grey. To make them the expected colour, synthetic pigments are added to their feed. Salmon are farmed in open nets, whose runoff has a severe impact on wild salmon populations, as well as on the seabed of the west coast of Scotland at large. Salmon is the colour of a wild fish which is neither wild, nor fish, nor even salmon. The changing colours of species around the planet are warning signs of an environmental crisis. Many of these alterations result from humans and animals ingesting and absorbing synthetic substances. Changes in flesh, scales, feathers, skin, leaves or wings give us clues to environmental and metabolic transformations around us and inside us. Continuing our work on the Isle of Skye, this project questions what colours we expect in our ‘natural’ environment. It asks us to examine how our perception of colour is changing as much as we are changing the planet.
Salmon: A red herring
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Summary:
Salmon is usually thought of as pink. The colour is even called ‘salmon pink’. However, farmed salmon today would be grey. To make them the expected colour, synthetic pigments are added to their feed. Salmon are farmed in open nets, whose runoff has a severe impact on wild salmon populations, as well as on the seabed of the west coast of Scotland at large. Salmon is the colour of a wild fish which is neither wild, nor fish, nor even salmon. The changing colours of species around the planet are warning signs of an environmental crisis. Many of these alterations result from humans and animals ingesting and absorbing synthetic substances. Changes in flesh, scales, feathers, skin, leaves or wings give us clues to environmental and metabolic transformations around us and inside us. Continuing our work on the Isle of Skye, this project questions what colours we expect in our ‘natural’ environment. It asks us to examine how our perception of colour is changing as much as we are changing the planet.
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books
books
Publication:
January 2020
January 2020
Subject:
Food
Food
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books
books
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$43.95
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Comme le dit un judicieux personnage de Mark Twain, M. Tête de Pudding, un chou-fleur c’est simplement un chou qui a été au collège. Sa monstruosité s’explique par un excès d’éducation, mais c’est bien d’avoir une explication si poussée soit-elle, car nous avons ainsi l’heureuse satisfaction d’expliquer comment le chou-fleur en est venu à ce point. Or les champignons(...)
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Comme le dit un judicieux personnage de Mark Twain, M. Tête de Pudding, un chou-fleur c’est simplement un chou qui a été au collège. Sa monstruosité s’explique par un excès d’éducation, mais c’est bien d’avoir une explication si poussée soit-elle, car nous avons ainsi l’heureuse satisfaction d’expliquer comment le chou-fleur en est venu à ce point. Or les champignons(...)
Title:
Le vrai mystère des champignons
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Comme le dit un judicieux personnage de Mark Twain, M. Tête de Pudding, un chou-fleur c’est simplement un chou qui a été au collège. Sa monstruosité s’explique par un excès d’éducation, mais c’est bien d’avoir une explication si poussée soit-elle, car nous avons ainsi l’heureuse satisfaction d’expliquer comment le chou-fleur en est venu à ce point. Or les champignons n’ont aucune éducation. Leurs formes affirment une méconnaissance totale de tout usage. Ils ne sont même pas monstrueux. Ambigus et radieux, ils tournent en dérision les plus élémentaires principes. S’ils se pourvoient de ce que l’on appelle un pied et un chapeau, chaque espèce, sur ce thème d’une pauvreté remarquable, s’ingénie à des variations dont la gratuité confine à l’insolence.
Le vrai mystère des champignons
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Comme le dit un judicieux personnage de Mark Twain, M. Tête de Pudding, un chou-fleur c’est simplement un chou qui a été au collège. Sa monstruosité s’explique par un excès d’éducation, mais c’est bien d’avoir une explication si poussée soit-elle, car nous avons ainsi l’heureuse satisfaction d’expliquer comment le chou-fleur en est venu à ce point. Or les champignons n’ont aucune éducation. Leurs formes affirment une méconnaissance totale de tout usage. Ils ne sont même pas monstrueux. Ambigus et radieux, ils tournent en dérision les plus élémentaires principes. S’ils se pourvoient de ce que l’on appelle un pied et un chapeau, chaque espèce, sur ce thème d’une pauvreté remarquable, s’ingénie à des variations dont la gratuité confine à l’insolence.
Form:
books
books
Publication:
September 2022
September 2022
Subject:
Food
Food
Form:
books
books
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$24.95
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Explorer l’origine des fruits, c’est entreprendre un périple passionnant à travers les siècles et les continents. Du Japon à l’île d’Orléans, l’auteur nous accompagne dans les dédales de l’histoire d’une trentaine d’espèces. Une grande aventure rendue possible grâce à la contribution inestimable de jardiniers, d’horticulteurs, d’agronomes et de botanistes passionnés.(...)
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Summary:
Explorer l’origine des fruits, c’est entreprendre un périple passionnant à travers les siècles et les continents. Du Japon à l’île d’Orléans, l’auteur nous accompagne dans les dédales de l’histoire d’une trentaine d’espèces. Une grande aventure rendue possible grâce à la contribution inestimable de jardiniers, d’horticulteurs, d’agronomes et de botanistes passionnés.(...)
Title:
Étonnantes histoires de fruits
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Explorer l’origine des fruits, c’est entreprendre un périple passionnant à travers les siècles et les continents. Du Japon à l’île d’Orléans, l’auteur nous accompagne dans les dédales de l’histoire d’une trentaine d’espèces. Une grande aventure rendue possible grâce à la contribution inestimable de jardiniers, d’horticulteurs, d’agronomes et de botanistes passionnés. Faisant preuve d’un grand enthousiasme, ils ont permis d’adapter les cultures à différents environnements et d’en accroître les variétés. Cet ouvrage parcourt également les mythes et les symboles liés aux fruits dans le monde, de la promesse d’une jeunesse éternelle au fruit du désir.
Étonnantes histoires de fruits
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Summary:
Explorer l’origine des fruits, c’est entreprendre un périple passionnant à travers les siècles et les continents. Du Japon à l’île d’Orléans, l’auteur nous accompagne dans les dédales de l’histoire d’une trentaine d’espèces. Une grande aventure rendue possible grâce à la contribution inestimable de jardiniers, d’horticulteurs, d’agronomes et de botanistes passionnés. Faisant preuve d’un grand enthousiasme, ils ont permis d’adapter les cultures à différents environnements et d’en accroître les variétés. Cet ouvrage parcourt également les mythes et les symboles liés aux fruits dans le monde, de la promesse d’une jeunesse éternelle au fruit du désir.
Form:
books
books
Publication:
October 2022
October 2022
Subject:
Food
Food
Form:
books
books
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Price:
$25.00
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Summary:
Très critique de l’industrie agroalimentaire, mais aussi très perplexe devant les actions posées par les militants de la cause animale, Dominic Lamontagne a voulu engager un dialogue avec un militant végane afin d’approfondir les enjeux liés à l’alimentation et à l’avenir de notre agriculture. Sous forme d’échange épistolaire, il croise le fer avec Jean-François Dubé sur(...)
$25.00
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Summary:
Très critique de l’industrie agroalimentaire, mais aussi très perplexe devant les actions posées par les militants de la cause animale, Dominic Lamontagne a voulu engager un dialogue avec un militant végane afin d’approfondir les enjeux liés à l’alimentation et à l’avenir de notre agriculture. Sous forme d’échange épistolaire, il croise le fer avec Jean-François Dubé sur(...)
Title:
La chèvre et le chou : Débat entre un artisan fermier et un militant végane
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Très critique de l’industrie agroalimentaire, mais aussi très perplexe devant les actions posées par les militants de la cause animale, Dominic Lamontagne a voulu engager un dialogue avec un militant végane afin d’approfondir les enjeux liés à l’alimentation et à l’avenir de notre agriculture. Sous forme d’échange épistolaire, il croise le fer avec Jean-François Dubé sur l’antispécisme et le véganisme autour de trois grands thèmes: l’éthique, la santé et l’environnement. Mais entre la paysannerie «omnicole» que défend Dominic et le véganisme éthique promu par Jean-François, les points de vue semblent irréconciliables. Si le repas entre les deux comparses est impossible, le débat, lui, est bien substantiel.
La chèvre et le chou : Débat entre un artisan fermier et un militant végane
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$25.00
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Summary:
Très critique de l’industrie agroalimentaire, mais aussi très perplexe devant les actions posées par les militants de la cause animale, Dominic Lamontagne a voulu engager un dialogue avec un militant végane afin d’approfondir les enjeux liés à l’alimentation et à l’avenir de notre agriculture. Sous forme d’échange épistolaire, il croise le fer avec Jean-François Dubé sur l’antispécisme et le véganisme autour de trois grands thèmes: l’éthique, la santé et l’environnement. Mais entre la paysannerie «omnicole» que défend Dominic et le véganisme éthique promu par Jean-François, les points de vue semblent irréconciliables. Si le repas entre les deux comparses est impossible, le débat, lui, est bien substantiel.
Form:
books
books
Publication:
November 2022
November 2022
Subject:
Food
Food
Form:
books
books
Price:
$37.50
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Summary:
Food expert and celebrated food historian Andrew F. Smith recounts the creation of contemporary American cuisine. The style of American cooking, along with the ingredients that compose it, has never been fixed. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred(...)
$37.50
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Summary:
Food expert and celebrated food historian Andrew F. Smith recounts the creation of contemporary American cuisine. The style of American cooking, along with the ingredients that compose it, has never been fixed. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred(...)
Subject:
Food
Food
Publication:
October 2009
October 2009
Title:
Eating history: thirty points in the making of American cuisine
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Food expert and celebrated food historian Andrew F. Smith recounts the creation of contemporary American cuisine. The style of American cooking, along with the ingredients that compose it, has never been fixed. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. Ultimately Smith claims how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.
Eating history: thirty points in the making of American cuisine
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$37.50
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Summary:
Food expert and celebrated food historian Andrew F. Smith recounts the creation of contemporary American cuisine. The style of American cooking, along with the ingredients that compose it, has never been fixed. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. Ultimately Smith claims how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.
Form:
books
books
Publication:
October 2009
October 2009
Subject:
Food
Food
Form:
books
books
Price:
$31.00
(available to order)
Summary:
Discussing an aspect of the European avant-garde that has often been neglected-its relationship to the embodied experience of food, its sensation, and its consumption-Cecilia Novero exposes the surprisingly key roles that food plays in the theoretical foundations and material aesthetics of a broad stratum of works ranging from the Italian Futurist Cookbook to the magazine(...)
$31.00
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Summary:
Discussing an aspect of the European avant-garde that has often been neglected-its relationship to the embodied experience of food, its sensation, and its consumption-Cecilia Novero exposes the surprisingly key roles that food plays in the theoretical foundations and material aesthetics of a broad stratum of works ranging from the Italian Futurist Cookbook to the magazine(...)
Title:
Antidiets of the avant-garde: from futurist cooking to eat art
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$31.00
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Discussing an aspect of the European avant-garde that has often been neglected-its relationship to the embodied experience of food, its sensation, and its consumption-Cecilia Novero exposes the surprisingly key roles that food plays in the theoretical foundations and material aesthetics of a broad stratum of works ranging from the Italian Futurist Cookbook to the magazine Dada, Walter Benjamin's writings on eating and cooking, Daniel Spoerri's Eat Art, and the French New Realists.
Antidiets of the avant-garde: from futurist cooking to eat art
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$31.00
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Summary:
Discussing an aspect of the European avant-garde that has often been neglected-its relationship to the embodied experience of food, its sensation, and its consumption-Cecilia Novero exposes the surprisingly key roles that food plays in the theoretical foundations and material aesthetics of a broad stratum of works ranging from the Italian Futurist Cookbook to the magazine Dada, Walter Benjamin's writings on eating and cooking, Daniel Spoerri's Eat Art, and the French New Realists.
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books
books
Publication:
January 2010
January 2010
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books
books
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One of the giants of American art, Wayne Thiebaud was at first unappreciated because of the everyday subject matter of his paintings. His tasty hot dogs, delectable cakes, dizzy streets, and sleepy deltas have since become icons of twentieth century art. Now young readers have the chance to explore the development of a fascinating artist while delighting in the very(...)
$20.95
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Summary:
One of the giants of American art, Wayne Thiebaud was at first unappreciated because of the everyday subject matter of his paintings. His tasty hot dogs, delectable cakes, dizzy streets, and sleepy deltas have since become icons of twentieth century art. Now young readers have the chance to explore the development of a fascinating artist while delighting in the very(...)
Title:
Delicious: the life and art of Wayne Thiebaud
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One of the giants of American art, Wayne Thiebaud was at first unappreciated because of the everyday subject matter of his paintings. His tasty hot dogs, delectable cakes, dizzy streets, and sleepy deltas have since become icons of twentieth century art. Now young readers have the chance to explore the development of a fascinating artist while delighting in the very child-friendly art that has made him so acclaimed. With her deft touch, critically-acclaimed non-fiction author Susan Rubin tells the story of the man behind the masterpieces.
Delicious: the life and art of Wayne Thiebaud
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One of the giants of American art, Wayne Thiebaud was at first unappreciated because of the everyday subject matter of his paintings. His tasty hot dogs, delectable cakes, dizzy streets, and sleepy deltas have since become icons of twentieth century art. Now young readers have the chance to explore the development of a fascinating artist while delighting in the very child-friendly art that has made him so acclaimed. With her deft touch, critically-acclaimed non-fiction author Susan Rubin tells the story of the man behind the masterpieces.
Form:
books
books
Publication:
October 2008
October 2008
Form:
books
books
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$42.00
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Summary:
"Empire shops" were first developed in London in the 1920s to teach the British to consume foodstuffs from the colonies and overseas territories. Although none of the stores ever opened, they were intended to make previously unfamiliar produce and products—sultanas from Australia, oranges from Palestine, cloves from Zanzibar, and rum from Jamaica—available in the British(...)
$42.00
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Summary:
"Empire shops" were first developed in London in the 1920s to teach the British to consume foodstuffs from the colonies and overseas territories. Although none of the stores ever opened, they were intended to make previously unfamiliar produce and products—sultanas from Australia, oranges from Palestine, cloves from Zanzibar, and rum from Jamaica—available in the British(...)
Subject:
Food
Food
Publication:
April 2018
April 2018
Title:
Cooking Sections: The Empire Remains shop
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"Empire shops" were first developed in London in the 1920s to teach the British to consume foodstuffs from the colonies and overseas territories. Although none of the stores ever opened, they were intended to make previously unfamiliar produce and products—sultanas from Australia, oranges from Palestine, cloves from Zanzibar, and rum from Jamaica—available in the British Isles. "The Empire Remains Shop" speculates on the possibility and implications of selling back the remains of the British Empire in London today.
Cooking Sections: The Empire Remains shop
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"Empire shops" were first developed in London in the 1920s to teach the British to consume foodstuffs from the colonies and overseas territories. Although none of the stores ever opened, they were intended to make previously unfamiliar produce and products—sultanas from Australia, oranges from Palestine, cloves from Zanzibar, and rum from Jamaica—available in the British Isles. "The Empire Remains Shop" speculates on the possibility and implications of selling back the remains of the British Empire in London today.
Form:
books
books
Publication:
April 2018
April 2018
Subject:
Food
Food
Form:
books
books
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$32.00
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Summary:
Charlotte Birnbaum meets with Gilbert & George to discuss 'The Meal' — a culinary performance organized in 1969 by the British duo, with David Hockney as the guest of honor. Also included here are photos and memorabilia from the singular event.
$32.00
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Summary:
Charlotte Birnbaum meets with Gilbert & George to discuss 'The Meal' — a culinary performance organized in 1969 by the British duo, with David Hockney as the guest of honor. Also included here are photos and memorabilia from the singular event.
Title:
The meal: a conversation with Gilbert & George
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Charlotte Birnbaum meets with Gilbert & George to discuss 'The Meal' — a culinary performance organized in 1969 by the British duo, with David Hockney as the guest of honor. Also included here are photos and memorabilia from the singular event.
The meal: a conversation with Gilbert & George
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$32.00
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Summary:
Charlotte Birnbaum meets with Gilbert & George to discuss 'The Meal' — a culinary performance organized in 1969 by the British duo, with David Hockney as the guest of honor. Also included here are photos and memorabilia from the singular event.
Form:
books
books
Publication:
October 2018
October 2018
Subject:
Food
Food
