1296 Results
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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(...)
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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(...)
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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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.
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books
books
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November 2022
November 2022
Subject:
Food
Food
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books
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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.
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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.
Title:
Christien Meindertsma : pig 05049
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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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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
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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(...)
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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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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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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
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books
books
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$68.00
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This book presents the collaborative efforts of the Van Alen Institute, the National Parks Conservation Association, and Columbia University Graduate School of Architecture, Planning, and Preservation to investigate and document the diverse ecology of the park and re-envision a more sustainable future for it.
$68.00
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Summary:
This book presents the collaborative efforts of the Van Alen Institute, the National Parks Conservation Association, and Columbia University Graduate School of Architecture, Planning, and Preservation to investigate and document the diverse ecology of the park and re-envision a more sustainable future for it.
Title:
Gateway: Visions for an urban national park
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$68.00
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Summary:
This book presents the collaborative efforts of the Van Alen Institute, the National Parks Conservation Association, and Columbia University Graduate School of Architecture, Planning, and Preservation to investigate and document the diverse ecology of the park and re-envision a more sustainable future for it.
Gateway: Visions for an urban national park
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$68.00
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Summary:
This book presents the collaborative efforts of the Van Alen Institute, the National Parks Conservation Association, and Columbia University Graduate School of Architecture, Planning, and Preservation to investigate and document the diverse ecology of the park and re-envision a more sustainable future for it.
Form:
books
books
Publication:
January 2012
January 2012
Subject:
Food
Food
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books
books
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$24.95
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Summary:
This second book in the ground-breaking On the Table series about the culture of gastronomy as artistic expression - edited by Charlotte Birnbaum - delves into the art of napkin folding. It features German master Joan Sallas, whose folded napkins graced the Metropolitan Museum's exhibit of 1780 Viennese royal table silver. (Watch him fold a "water lily" napkin on(...)
$24.95
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Summary:
This second book in the ground-breaking On the Table series about the culture of gastronomy as artistic expression - edited by Charlotte Birnbaum - delves into the art of napkin folding. It features German master Joan Sallas, whose folded napkins graced the Metropolitan Museum's exhibit of 1780 Viennese royal table silver. (Watch him fold a "water lily" napkin on(...)
Title:
The beauty of the fold : a conversation with Joan Sallas
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This second book in the ground-breaking On the Table series about the culture of gastronomy as artistic expression - edited by Charlotte Birnbaum - delves into the art of napkin folding. It features German master Joan Sallas, whose folded napkins graced the Metropolitan Museum's exhibit of 1780 Viennese royal table silver. (Watch him fold a "water lily" napkin on YouTube.) Birnbaum interviews Sallas on the history of napkin folding, stretching back to the Renaissance and Baroque, and contributes a short essay on the art's complex history; the remainder of the book is an illustrated catalog of Sallas's ornate folding techniques.
The beauty of the fold : a conversation with Joan Sallas
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$24.95
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Summary:
This second book in the ground-breaking On the Table series about the culture of gastronomy as artistic expression - edited by Charlotte Birnbaum - delves into the art of napkin folding. It features German master Joan Sallas, whose folded napkins graced the Metropolitan Museum's exhibit of 1780 Viennese royal table silver. (Watch him fold a "water lily" napkin on YouTube.) Birnbaum interviews Sallas on the history of napkin folding, stretching back to the Renaissance and Baroque, and contributes a short essay on the art's complex history; the remainder of the book is an illustrated catalog of Sallas's ornate folding techniques.
Form:
books
books
Publication:
March 2012
March 2012
Subject:
Food
Food
Form:
books
books
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$22.95
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From the typical to the exclusive, an “A to Z” about honey, with accurate contents and a vivid layout, rich in practical suggestions and literary and historical quotations. 192 pages in which one can discover features and peculiarities of honey, with many recipes, curiosities and tasting ideas. A book dedicated to nomadic apiculture to approach honey’s passion and(...)
$22.95
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Summary:
From the typical to the exclusive, an “A to Z” about honey, with accurate contents and a vivid layout, rich in practical suggestions and literary and historical quotations. 192 pages in which one can discover features and peculiarities of honey, with many recipes, curiosities and tasting ideas. A book dedicated to nomadic apiculture to approach honey’s passion and(...)
Title:
Dictionary of honey from nomadic bees
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$22.95
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From the typical to the exclusive, an “A to Z” about honey, with accurate contents and a vivid layout, rich in practical suggestions and literary and historical quotations. 192 pages in which one can discover features and peculiarities of honey, with many recipes, curiosities and tasting ideas. A book dedicated to nomadic apiculture to approach honey’s passion and tradition from this particular point of view. Synonymous of concepts like “freedom” and “non-conformism”, “nomadism” always found deep roots in man’s history: from this starting point, “nomadic apiculture” expresses the aim of protecting and safeguarding honeys that come from rare blooms, sometimes difficult to reap, too. In a wider sense, it symbolizes the opportunity of drawing in a responsible way from nature’s resources.
Dictionary of honey from nomadic bees
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$22.95
(available in store)
Summary:
From the typical to the exclusive, an “A to Z” about honey, with accurate contents and a vivid layout, rich in practical suggestions and literary and historical quotations. 192 pages in which one can discover features and peculiarities of honey, with many recipes, curiosities and tasting ideas. A book dedicated to nomadic apiculture to approach honey’s passion and tradition from this particular point of view. Synonymous of concepts like “freedom” and “non-conformism”, “nomadism” always found deep roots in man’s history: from this starting point, “nomadic apiculture” expresses the aim of protecting and safeguarding honeys that come from rare blooms, sometimes difficult to reap, too. In a wider sense, it symbolizes the opportunity of drawing in a responsible way from nature’s resources.
Form:
books
books
Publication:
June 2008
June 2008
Subject:
Food
Food
Form:
books
books
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$40.95
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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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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
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$49.95
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Summary:
Oui, c'est fin, très fin, ça se mange sans faim ! Des répliques cultes aux 10 menus inspirés par les personnages loufoques du Père Noël est une ordure, c'est clà, oui que vous trouverez dans ce livre à l'ambiance mouvementée. Du menu western dédié à Charles Bronson alias Katia (Christian Clavier) à celui tout chocolat de fabrication artisanale de Prezko (Bruno Moynot), du(...)
$49.95
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Summary:
Oui, c'est fin, très fin, ça se mange sans faim ! Des répliques cultes aux 10 menus inspirés par les personnages loufoques du Père Noël est une ordure, c'est clà, oui que vous trouverez dans ce livre à l'ambiance mouvementée. Du menu western dédié à Charles Bronson alias Katia (Christian Clavier) à celui tout chocolat de fabrication artisanale de Prezko (Bruno Moynot), du(...)
Title:
À table avec Le père Noël est une ordure :
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Oui, c'est fin, très fin, ça se mange sans faim ! Des répliques cultes aux 10 menus inspirés par les personnages loufoques du Père Noël est une ordure, c'est clà, oui que vous trouverez dans ce livre à l'ambiance mouvementée. Du menu western dédié à Charles Bronson alias Katia (Christian Clavier) à celui tout chocolat de fabrication artisanale de Prezko (Bruno Moynot), du menu grand classique de M'dame Musquin de l'ascenseur (Josiane Balasko) aux lapins & boudins, menu petit budget de Félix du périphérique (Gérard Jugnot), des recettes impertinentes tirées du chariot de Josette dite Zézette (Marie-Anne Chazel) à celles savoureuses et remisées de part vers Thérèse (Anémone) et Pierre Mortez (Thierry Lhermitte), retrouvez toute l'équipe de SOS Détresse Amitié attablée autour de délicieuses recettes pleines de bons sentiments. A table avec le Père Noël est une ordure vous propose des cocktails détonants, revisite les doubitchous, klug et autres spécialités du Splendid et offre 69 recettes pour toutes les situations de la vie. Quelques exemples roulés à la main sous les aisselles : Klug à la crème de marron, lapine à la casserole, pot-au-feu de cochon aux épices, huîtres sauce Zézette ou bar emmailloté et piments confits. De quoi prendre en main votre destinée !
À table avec Le père Noël est une ordure :
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Summary:
Oui, c'est fin, très fin, ça se mange sans faim ! Des répliques cultes aux 10 menus inspirés par les personnages loufoques du Père Noël est une ordure, c'est clà, oui que vous trouverez dans ce livre à l'ambiance mouvementée. Du menu western dédié à Charles Bronson alias Katia (Christian Clavier) à celui tout chocolat de fabrication artisanale de Prezko (Bruno Moynot), du menu grand classique de M'dame Musquin de l'ascenseur (Josiane Balasko) aux lapins & boudins, menu petit budget de Félix du périphérique (Gérard Jugnot), des recettes impertinentes tirées du chariot de Josette dite Zézette (Marie-Anne Chazel) à celles savoureuses et remisées de part vers Thérèse (Anémone) et Pierre Mortez (Thierry Lhermitte), retrouvez toute l'équipe de SOS Détresse Amitié attablée autour de délicieuses recettes pleines de bons sentiments. A table avec le Père Noël est une ordure vous propose des cocktails détonants, revisite les doubitchous, klug et autres spécialités du Splendid et offre 69 recettes pour toutes les situations de la vie. Quelques exemples roulés à la main sous les aisselles : Klug à la crème de marron, lapine à la casserole, pot-au-feu de cochon aux épices, huîtres sauce Zézette ou bar emmailloté et piments confits. De quoi prendre en main votre destinée !
Form:
books
books
Publication:
November 2012
November 2012
Subject:
Food
Food
Form:
books
books
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$27.50
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Summary:
The Set Table: The Art of Small Gatherings is a book of imaginative ideas for small gatherings, from supper for two on a candlelit urban roof terrace to a picnic lunch for friends on the living-room carpet. With clever tips on how to unearth treasures in junk shops, easy guides for simple things to make at home, ingenious ideas for simple flower arrangements and recipes(...)
$27.50
(available to order)
Summary:
The Set Table: The Art of Small Gatherings is a book of imaginative ideas for small gatherings, from supper for two on a candlelit urban roof terrace to a picnic lunch for friends on the living-room carpet. With clever tips on how to unearth treasures in junk shops, easy guides for simple things to make at home, ingenious ideas for simple flower arrangements and recipes(...)
Title:
The set table: the art of small gatherings
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$27.50
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Summary:
The Set Table: The Art of Small Gatherings is a book of imaginative ideas for small gatherings, from supper for two on a candlelit urban roof terrace to a picnic lunch for friends on the living-room carpet. With clever tips on how to unearth treasures in junk shops, easy guides for simple things to make at home, ingenious ideas for simple flower arrangements and recipes for delicious homemade condiments.
The set table: the art of small gatherings
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Price:
$27.50
(available to order)
Summary:
The Set Table: The Art of Small Gatherings is a book of imaginative ideas for small gatherings, from supper for two on a candlelit urban roof terrace to a picnic lunch for friends on the living-room carpet. With clever tips on how to unearth treasures in junk shops, easy guides for simple things to make at home, ingenious ideas for simple flower arrangements and recipes for delicious homemade condiments.
Form:
books
books
Publication:
April 2013
April 2013
Subject:
Food
Food
Form:
books
books
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$60.00
(available to order)
Summary:
Published in conjunction with an exhibition at MARTa Herford, Atelier + Kitchen explores the relationship between the studio and the kitchen, today and throughout history, with both settings serving as workshops. It includes works by Joseph Beuys, Andy Warhol, Cindy Sherman and Erwin Wurm.
$60.00
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Summary:
Published in conjunction with an exhibition at MARTa Herford, Atelier + Kitchen explores the relationship between the studio and the kitchen, today and throughout history, with both settings serving as workshops. It includes works by Joseph Beuys, Andy Warhol, Cindy Sherman and Erwin Wurm.
Title:
Atelier + Kitchen: laboratories of the senses
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$60.00
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Summary:
Published in conjunction with an exhibition at MARTa Herford, Atelier + Kitchen explores the relationship between the studio and the kitchen, today and throughout history, with both settings serving as workshops. It includes works by Joseph Beuys, Andy Warhol, Cindy Sherman and Erwin Wurm.
Atelier + Kitchen: laboratories of the senses
Actions:
Price:
$60.00
(available to order)
Summary:
Published in conjunction with an exhibition at MARTa Herford, Atelier + Kitchen explores the relationship between the studio and the kitchen, today and throughout history, with both settings serving as workshops. It includes works by Joseph Beuys, Andy Warhol, Cindy Sherman and Erwin Wurm.
Form:
books
books
Publication:
February 2013
February 2013
Subject:
Food
Food
