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$75.95
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Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Its thirteen essays discuss the multiple scales and ideologies of productive landscapes—from market gardens in sixteenth-century Paris to polder planning near mid-twentieth century Amsterdam to opportunistic agriculture in today’s Global South—and(...)
$75.95
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Summary:
Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Its thirteen essays discuss the multiple scales and ideologies of productive landscapes—from market gardens in sixteenth-century Paris to polder planning near mid-twentieth century Amsterdam to opportunistic agriculture in today’s Global South—and(...)
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Food and the city: histories of culture and cultivation
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Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Its thirteen essays discuss the multiple scales and ideologies of productive landscapes—from market gardens in sixteenth-century Paris to polder planning near mid-twentieth century Amsterdam to opportunistic agriculture in today’s Global South—and underscore the symbiotic connection between productive landscape and urban form across times and geographies.
Food and the city: histories of culture and cultivation
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$75.95
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Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Its thirteen essays discuss the multiple scales and ideologies of productive landscapes—from market gardens in sixteenth-century Paris to polder planning near mid-twentieth century Amsterdam to opportunistic agriculture in today’s Global South—and underscore the symbiotic connection between productive landscape and urban form across times and geographies.
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books
books
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April 2015
April 2015
Subject:
Food
Food
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books
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$27.95
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''Snacks'' is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can’t put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong. These companies have developed in distinctive ways, reflecting the unique(...)
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''Snacks'' is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can’t put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong. These companies have developed in distinctive ways, reflecting the unique(...)
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Snacks: a Canadian food history
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''Snacks'' is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can’t put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong. These companies have developed in distinctive ways, reflecting the unique stories of their founders and their intense connection to specific locations. These stories of salty or sweet confections also reveal a history that is at odds with popular notions of ''junk food.'' Through extensive oral history and archival research, Thiessen uncovers the roots of our deep loyalties to different snack foods, what it means to be an independent snack food producer, and the often-quirky ways snacks have been created and marketed.
Snacks: a Canadian food history
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$27.95
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''Snacks'' is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can’t put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong. These companies have developed in distinctive ways, reflecting the unique stories of their founders and their intense connection to specific locations. These stories of salty or sweet confections also reveal a history that is at odds with popular notions of ''junk food.'' Through extensive oral history and archival research, Thiessen uncovers the roots of our deep loyalties to different snack foods, what it means to be an independent snack food producer, and the often-quirky ways snacks have been created and marketed.
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books
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September 2017
September 2017
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Description:
xvii, 354 pages 20 cm
Description:
xvii, 354 pages 20 cm
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Toronto, Macmillan of Canada; New York, St. Martin's Press [1971]
Toronto, Macmillan of Canada; New York, St. Martin's Press [1971]
Title:
Crisis; readings in environmental issues and strategies, edited by Robert M. Irving and George B. Priddle.
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xvii, 354 pages 20 cm
Crisis; readings in environmental issues and strategies, edited by Robert M. Irving and George B. Priddle.
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xvii, 354 pages 20 cm
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books
books
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Toronto, Macmillan of Canada; New York, St. Martin's Press [1971]
Toronto, Macmillan of Canada; New York, St. Martin's Press [1971]
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$33.00
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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.(...)
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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
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$33.00
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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
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$33.00
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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.
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books
books
Publication:
March 2016
March 2016
Subject:
Food
Food
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books
books
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Triple Canopy 2025
Triple Canopy 2025
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books
books
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Triple Canopy 2025
Triple Canopy 2025
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Description:
222 pages : color illustrations ; 30 cm
Description:
222 pages : color illustrations ; 30 cm
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London : Phaidon Press, 2018.
London : Phaidon Press, 2018.
Title:
Red : architecture in monochrome / commissioning editor, Virginia McLeod ; project editor, Eve O'Sullivan.
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Description:
222 pages : color illustrations ; 30 cm
Red : architecture in monochrome / commissioning editor, Virginia McLeod ; project editor, Eve O'Sullivan.
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Description:
222 pages : color illustrations ; 30 cm
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books
books
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London : Phaidon Press, 2018.
London : Phaidon Press, 2018.
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Description:
xxiii, 349 pages, 24 unnumbered pages of plates : illustrations, maps, plans ; 24 cm
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xxiii, 349 pages, 24 unnumbered pages of plates : illustrations, maps, plans ; 24 cm
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Publication:
Cambridge, [England] : The University Press, 1971.
Cambridge, [England] : The University Press, 1971.
Title:
Roman granaries and store buildings / Geoffrey Rickman.
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xxiii, 349 pages, 24 unnumbered pages of plates : illustrations, maps, plans ; 24 cm
Roman granaries and store buildings / Geoffrey Rickman.
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xxiii, 349 pages, 24 unnumbered pages of plates : illustrations, maps, plans ; 24 cm
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books
books
Publication:
Cambridge, [England] : The University Press, 1971.
Cambridge, [England] : The University Press, 1971.
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$40.00
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Food for the City offers 13 visions from experts across the world: a politician, an activist, an economist, a philosopher, a chef, an architect and a farmer, among others. From the visionary to the practical, their essays and proposals examine the influence food can have on the culture, shape and functioning of the city, addressing issues of urban farming and laboratory(...)
$40.00
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Summary:
Food for the City offers 13 visions from experts across the world: a politician, an activist, an economist, a philosopher, a chef, an architect and a farmer, among others. From the visionary to the practical, their essays and proposals examine the influence food can have on the culture, shape and functioning of the city, addressing issues of urban farming and laboratory(...)
Title:
Food for the city: a future for the Metropolis
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Food for the City offers 13 visions from experts across the world: a politician, an activist, an economist, a philosopher, a chef, an architect and a farmer, among others. From the visionary to the practical, their essays and proposals examine the influence food can have on the culture, shape and functioning of the city, addressing issues of urban farming and laboratory engineering, and weighing the choices to be made between altering our food production systems or our consumption patterns. The book comes with a timeline from 2050 BCE to 2050 CE and a rich pictorial essay that demonstrates how feeding a city has been a preoccupation as old as the city itself.
Food for the city: a future for the Metropolis
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$40.00
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Food for the City offers 13 visions from experts across the world: a politician, an activist, an economist, a philosopher, a chef, an architect and a farmer, among others. From the visionary to the practical, their essays and proposals examine the influence food can have on the culture, shape and functioning of the city, addressing issues of urban farming and laboratory engineering, and weighing the choices to be made between altering our food production systems or our consumption patterns. The book comes with a timeline from 2050 BCE to 2050 CE and a rich pictorial essay that demonstrates how feeding a city has been a preoccupation as old as the city itself.
Form:
books
books
Publication:
August 2012
August 2012
Subject:
Food
Food
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books
books
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$34.95
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Summary:
Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond. Based on findings from menus, cookbooks,(...)
$34.95
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Summary:
Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond. Based on findings from menus, cookbooks,(...)
Title:
Edible histories, cultural politics : towards a Canadian food history
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$34.95
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Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond. Based on findings from menus, cookbooks, government documents, advertisements, media sources, oral histories, memoirs, and archival collections, Edible Histories offers a veritable feast of original research on Canada's food history and its relationship to culture and politics. This exciting collection explores a wide variety of topics, including urban restaurant culture, ethnic cuisines, and the controversial history of margarine in Canada. It also covers a broad time-span, from early contact between European settlers and First Nations through the end of the twentieth century.
Edible histories, cultural politics : towards a Canadian food history
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Price:
$34.95
(available to order)
Summary:
Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond. Based on findings from menus, cookbooks, government documents, advertisements, media sources, oral histories, memoirs, and archival collections, Edible Histories offers a veritable feast of original research on Canada's food history and its relationship to culture and politics. This exciting collection explores a wide variety of topics, including urban restaurant culture, ethnic cuisines, and the controversial history of margarine in Canada. It also covers a broad time-span, from early contact between European settlers and First Nations through the end of the twentieth century.
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books
books
Publication:
December 2012
December 2012
Subject:
Food
Food
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books
books
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$20.00
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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
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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
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$20.00
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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
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$20.00
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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
