198 Résultats
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livres
livres
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$27.95
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Cemeteries are virtual encyclopaedias of symbolism. Engravings on tombstones, mausoleums and memorials tell us just about everything there is to know about a person- date of birth and death as well as religion, ethnicity, occupation, community interests, and much more. In the fascinating new book "Stories in Stone: A Field Guide to Cemetery Symbolism and Iconography" by(...)
$27.95
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Résumé:
Cemeteries are virtual encyclopaedias of symbolism. Engravings on tombstones, mausoleums and memorials tell us just about everything there is to know about a person- date of birth and death as well as religion, ethnicity, occupation, community interests, and much more. In the fascinating new book "Stories in Stone: A Field Guide to Cemetery Symbolism and Iconography" by(...)
Titre:
Stories in stone : a field guide to cemetery symbolism and iconography
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$27.95
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Cemeteries are virtual encyclopaedias of symbolism. Engravings on tombstones, mausoleums and memorials tell us just about everything there is to know about a person- date of birth and death as well as religion, ethnicity, occupation, community interests, and much more. In the fascinating new book "Stories in Stone: A Field Guide to Cemetery Symbolism and Iconography" by noted author Douglas Keister, the secrets of cemetery symbolism are finally revealed. "Stories in Stone" provides history along with images of a wide variety of common and not-so-common cemetery symbols, and offers an in-depth examination of stone relics and the personal and intimate details they display - flora and fauna, religious icons, society symbols, and final impressions of how the deceased wished to be remembered. Douglas Keister has created a practical field guide that is compact and portable, perfect for those interested in family histories and genealogical research, and is the only book of its kind that unlocks the language of symbols in a comprehensive and easy-to-understand manner.
Stories in stone : a field guide to cemetery symbolism and iconography
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$27.95
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Cemeteries are virtual encyclopaedias of symbolism. Engravings on tombstones, mausoleums and memorials tell us just about everything there is to know about a person- date of birth and death as well as religion, ethnicity, occupation, community interests, and much more. In the fascinating new book "Stories in Stone: A Field Guide to Cemetery Symbolism and Iconography" by noted author Douglas Keister, the secrets of cemetery symbolism are finally revealed. "Stories in Stone" provides history along with images of a wide variety of common and not-so-common cemetery symbols, and offers an in-depth examination of stone relics and the personal and intimate details they display - flora and fauna, religious icons, society symbols, and final impressions of how the deceased wished to be remembered. Douglas Keister has created a practical field guide that is compact and portable, perfect for those interested in family histories and genealogical research, and is the only book of its kind that unlocks the language of symbols in a comprehensive and easy-to-understand manner.
Classification:
livres
livres
Publication:
avril 2004, Salt Lake City
avril 2004, Salt Lake City
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Prix:
$32.95
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Résumé:
At a time when many of the past decades' urban renewal projects are facing the wrecking ball, Detroit's Lafayette Park continues to be a model of urban livability. This in-depth look at the project explores why. Amid the oppressive urban blight of post-World War II Detroit, the Lafayette Park project emerged as a vibrant point of optimism and viability. Planned by Ludwig(...)
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At a time when many of the past decades' urban renewal projects are facing the wrecking ball, Detroit's Lafayette Park continues to be a model of urban livability. This in-depth look at the project explores why. Amid the oppressive urban blight of post-World War II Detroit, the Lafayette Park project emerged as a vibrant point of optimism and viability. Planned by Ludwig(...)
Titre:
Case : Hilberseimer/ Mies van der Rohe Lafayette park Detroit
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At a time when many of the past decades' urban renewal projects are facing the wrecking ball, Detroit's Lafayette Park continues to be a model of urban livability. This in-depth look at the project explores why. Amid the oppressive urban blight of post-World War II Detroit, the Lafayette Park project emerged as a vibrant point of optimism and viability. Planned by Ludwig Hilberseimer, with concrete, glass, and steel buildings designed by Mies van der Rohe, and a park and gardens designed by Alfred This latest volume in the CASE series published in collaboration with the Harvard University's Graduate School of Design examines an often-overlooked paragon of modern architecture's highest goals. Today, while public housing and other urban renewal projects are being abandoned and even torn down, this volume discusses not only the significance of Lafayette Park's singular achievement, but also its relevance to the continuing debates about the status of public housing in the contemporary city.
Case : Hilberseimer/ Mies van der Rohe Lafayette park Detroit
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At a time when many of the past decades' urban renewal projects are facing the wrecking ball, Detroit's Lafayette Park continues to be a model of urban livability. This in-depth look at the project explores why. Amid the oppressive urban blight of post-World War II Detroit, the Lafayette Park project emerged as a vibrant point of optimism and viability. Planned by Ludwig Hilberseimer, with concrete, glass, and steel buildings designed by Mies van der Rohe, and a park and gardens designed by Alfred This latest volume in the CASE series published in collaboration with the Harvard University's Graduate School of Design examines an often-overlooked paragon of modern architecture's highest goals. Today, while public housing and other urban renewal projects are being abandoned and even torn down, this volume discusses not only the significance of Lafayette Park's singular achievement, but also its relevance to the continuing debates about the status of public housing in the contemporary city.
Classification:
livres
livres
Publication:
juin 2004, Berlin, London, New York
juin 2004, Berlin, London, New York
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$43.95
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Résumé:
Mushrooms are loved, despised, feared and misunderstood. They have been a familiar part of nature throughout human history and occupy a special place in our consciousness. Nicholas P. Money introduces the mythology and science of the spectacular array of fungi that produce mushrooms, the history of our interactions with these curious and beautiful organisms, and the ways(...)
$43.95
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Mushrooms are loved, despised, feared and misunderstood. They have been a familiar part of nature throughout human history and occupy a special place in our consciousness. Nicholas P. Money introduces the mythology and science of the spectacular array of fungi that produce mushrooms, the history of our interactions with these curious and beautiful organisms, and the ways(...)
Titre:
Mushrooms: a natural and cultural history
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$43.95
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Mushrooms are loved, despised, feared and misunderstood. They have been a familiar part of nature throughout human history and occupy a special place in our consciousness. Nicholas P. Money introduces the mythology and science of the spectacular array of fungi that produce mushrooms, the history of our interactions with these curious and beautiful organisms, and the ways that humans use mushrooms as food, medicine and recreational drugs.
Mushrooms: a natural and cultural history
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$43.95
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Résumé:
Mushrooms are loved, despised, feared and misunderstood. They have been a familiar part of nature throughout human history and occupy a special place in our consciousness. Nicholas P. Money introduces the mythology and science of the spectacular array of fungi that produce mushrooms, the history of our interactions with these curious and beautiful organisms, and the ways that humans use mushrooms as food, medicine and recreational drugs.
Classification:
livres
livres
Publication:
juillet 2017
juillet 2017
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Prix:
$23.95
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Résumé:
This publication starts with an illustrated history of food and ends with a global tour of street eats. Along the way, The author Julia Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial(...)
$23.95
(disponible sur commande)
Résumé:
This publication starts with an illustrated history of food and ends with a global tour of street eats. Along the way, The author Julia Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial(...)
Titre:
Food anatomy: the curious parts and pieces of our edible world
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$23.95
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This publication starts with an illustrated history of food and ends with a global tour of street eats. Along the way, The author Julia Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.
Food anatomy: the curious parts and pieces of our edible world
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$23.95
(disponible sur commande)
Résumé:
This publication starts with an illustrated history of food and ends with a global tour of street eats. Along the way, The author Julia Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.
Classification:
livres
livres
Publication:
novembre 2016
novembre 2016
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$40.50
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Résumé:
The contributors investigate the discriminatory implementation of rules, with gentrified hipsters often receiving preferential treatment over traditional immigrants; food trucks as part of community economic development; and food trucks’ role in cultural identity formation. They describe, among other things, mobile food vending in Portland, Oregon, where relaxed(...)
$40.50
(disponible sur commande)
Résumé:
The contributors investigate the discriminatory implementation of rules, with gentrified hipsters often receiving preferential treatment over traditional immigrants; food trucks as part of community economic development; and food trucks’ role in cultural identity formation. They describe, among other things, mobile food vending in Portland, Oregon, where relaxed(...)
Titre:
Food trucks, cultural identity and social justice
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$40.50
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Résumé:
The contributors investigate the discriminatory implementation of rules, with gentrified hipsters often receiving preferential treatment over traditional immigrants; food trucks as part of community economic development; and food trucks’ role in cultural identity formation. They describe, among other things, mobile food vending in Portland, Oregon, where relaxed permitting encourages street food; the criminalization of food trucks by Los Angeles and New York City health codes; food as cultural currency in Montreal; social and spatial bifurcation of food trucks in Chicago and Durham, North Carolina; and food trucks as a part of Vancouver, Canada’s, self-branding as the “Greenest City.”
Food trucks, cultural identity and social justice
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$40.50
(disponible sur commande)
Résumé:
The contributors investigate the discriminatory implementation of rules, with gentrified hipsters often receiving preferential treatment over traditional immigrants; food trucks as part of community economic development; and food trucks’ role in cultural identity formation. They describe, among other things, mobile food vending in Portland, Oregon, where relaxed permitting encourages street food; the criminalization of food trucks by Los Angeles and New York City health codes; food as cultural currency in Montreal; social and spatial bifurcation of food trucks in Chicago and Durham, North Carolina; and food trucks as a part of Vancouver, Canada’s, self-branding as the “Greenest City.”
Classification:
livres
livres
Publication:
août 2017
août 2017
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$26.95
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Résumé:
Matsutake is the most valuable mushroom in the world—and a weed that grows in human-disturbed forests across the northern hemisphere. Through its ability to nurture trees, matsutake helps forests to grow in daunting places. It is also an edible delicacy in Japan, where it sometimes commands astronomical prices. In all its contradictions, matsutake offers insights into(...)
$26.95
(disponible sur commande)
Résumé:
Matsutake is the most valuable mushroom in the world—and a weed that grows in human-disturbed forests across the northern hemisphere. Through its ability to nurture trees, matsutake helps forests to grow in daunting places. It is also an edible delicacy in Japan, where it sometimes commands astronomical prices. In all its contradictions, matsutake offers insights into(...)
Publication:
septembre 2017
septembre 2017
Titre:
The mushroom at the end of the world: on the possiblity of life in capitalist ruins
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$26.95
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Résumé:
Matsutake is the most valuable mushroom in the world—and a weed that grows in human-disturbed forests across the northern hemisphere. Through its ability to nurture trees, matsutake helps forests to grow in daunting places. It is also an edible delicacy in Japan, where it sometimes commands astronomical prices. In all its contradictions, matsutake offers insights into areas far beyond just mushrooms and addresses a crucial question: what manages to live in the ruins we have made? A tale of diversity within our damaged landscapes, "The mushroom at the end of the world" follows one of the strangest commodity chains of our times to explore the unexpected corners of capitalism. Here, we witness the varied and peculiar worlds of matsutake commerce: the worlds of Japanese gourmets, capitalist traders, Hmong jungle fighters, industrial forests, Yi Chinese goat herders, Finnish nature guides, and more. These companions also lead us into fungal ecologies and forest histories to better understand the promise of cohabitation in a time of massive human destruction. By investigating one of the world's most sought-after fungi, The Mushroom at the End of the World presents an original examination into the relation between capitalist destruction and collaborative survival within multispecies landscapes, the prerequisite for continuing life on earth.
The mushroom at the end of the world: on the possiblity of life in capitalist ruins
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Prix:
$26.95
(disponible sur commande)
Résumé:
Matsutake is the most valuable mushroom in the world—and a weed that grows in human-disturbed forests across the northern hemisphere. Through its ability to nurture trees, matsutake helps forests to grow in daunting places. It is also an edible delicacy in Japan, where it sometimes commands astronomical prices. In all its contradictions, matsutake offers insights into areas far beyond just mushrooms and addresses a crucial question: what manages to live in the ruins we have made? A tale of diversity within our damaged landscapes, "The mushroom at the end of the world" follows one of the strangest commodity chains of our times to explore the unexpected corners of capitalism. Here, we witness the varied and peculiar worlds of matsutake commerce: the worlds of Japanese gourmets, capitalist traders, Hmong jungle fighters, industrial forests, Yi Chinese goat herders, Finnish nature guides, and more. These companions also lead us into fungal ecologies and forest histories to better understand the promise of cohabitation in a time of massive human destruction. By investigating one of the world's most sought-after fungi, The Mushroom at the End of the World presents an original examination into the relation between capitalist destruction and collaborative survival within multispecies landscapes, the prerequisite for continuing life on earth.
Classification:
livres
livres
Publication:
septembre 2017
septembre 2017
Classification:
livres
livres
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$37.00
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Résumé:
Herbarium taste is a graphic project designed to be eaten: a collection, a nutritional herbarium divided into seasons. Fruits and vegetables are represented in a simple and essential way, and they are then sectioned to reveal the valuable resources contained within. Herbarium taste is not a treatise on medicine, nor is it a boring health lesson; it is an easy way of(...)
$37.00
(disponible sur commande)
Résumé:
Herbarium taste is a graphic project designed to be eaten: a collection, a nutritional herbarium divided into seasons. Fruits and vegetables are represented in a simple and essential way, and they are then sectioned to reveal the valuable resources contained within. Herbarium taste is not a treatise on medicine, nor is it a boring health lesson; it is an easy way of(...)
Titre:
Herbarium taste: the four seasons
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$37.00
(disponible sur commande)
Résumé:
Herbarium taste is a graphic project designed to be eaten: a collection, a nutritional herbarium divided into seasons. Fruits and vegetables are represented in a simple and essential way, and they are then sectioned to reveal the valuable resources contained within. Herbarium taste is not a treatise on medicine, nor is it a boring health lesson; it is an easy way of showing that there is something important in each piece of fruit or vegetable, and that it would be good for our well being to include them in our repertoire of recipes. It is a small educational manual that lists nutritional information and pieces of trivia, like crumbs of knowledge to be eaten up in one mouthful.
Herbarium taste: the four seasons
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$37.00
(disponible sur commande)
Résumé:
Herbarium taste is a graphic project designed to be eaten: a collection, a nutritional herbarium divided into seasons. Fruits and vegetables are represented in a simple and essential way, and they are then sectioned to reveal the valuable resources contained within. Herbarium taste is not a treatise on medicine, nor is it a boring health lesson; it is an easy way of showing that there is something important in each piece of fruit or vegetable, and that it would be good for our well being to include them in our repertoire of recipes. It is a small educational manual that lists nutritional information and pieces of trivia, like crumbs of knowledge to be eaten up in one mouthful.
Classification:
livres
livres
Publication:
février 2015
février 2015
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
The sausage of the future
The sausage of the future
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$40.00
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Résumé:
The sausage is one of mankind’s first-ever designed food items. A paragon of efficient butchery, it was designed to make the most of animal protein in times of scarcity, and dates back as far as 3300 BC. Today, the sausage remains a cornerstone of our food culture. Now, according to the Food and Agriculture Organization (FAO), we are facing a serious shortage of(...)
$40.00
(disponible sur commande)
Résumé:
The sausage is one of mankind’s first-ever designed food items. A paragon of efficient butchery, it was designed to make the most of animal protein in times of scarcity, and dates back as far as 3300 BC. Today, the sausage remains a cornerstone of our food culture. Now, according to the Food and Agriculture Organization (FAO), we are facing a serious shortage of(...)
Titre:
The sausage of the future
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Prix:
$40.00
(disponible sur commande)
Résumé:
The sausage is one of mankind’s first-ever designed food items. A paragon of efficient butchery, it was designed to make the most of animal protein in times of scarcity, and dates back as far as 3300 BC. Today, the sausage remains a cornerstone of our food culture. Now, according to the Food and Agriculture Organization (FAO), we are facing a serious shortage of protein-rich food. So can we look to the sausage to provide a solution once again, in order to reduce the consumption of meat? Can the use of new ingredients replace the meat and increase the diversity of our diets? To answer these questions, a chef of molecular gastronomy, a master butcher and a designer have teamed up to look into sausage production techniques and potential new ingredients—like insects, nuts and legumes—to create the “future sausage.”
The sausage of the future
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$40.00
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Résumé:
The sausage is one of mankind’s first-ever designed food items. A paragon of efficient butchery, it was designed to make the most of animal protein in times of scarcity, and dates back as far as 3300 BC. Today, the sausage remains a cornerstone of our food culture. Now, according to the Food and Agriculture Organization (FAO), we are facing a serious shortage of protein-rich food. So can we look to the sausage to provide a solution once again, in order to reduce the consumption of meat? Can the use of new ingredients replace the meat and increase the diversity of our diets? To answer these questions, a chef of molecular gastronomy, a master butcher and a designer have teamed up to look into sausage production techniques and potential new ingredients—like insects, nuts and legumes—to create the “future sausage.”
Classification:
livres
livres
Publication:
février 2018
février 2018
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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Prix:
$42.00
(disponible en magasin)
Résumé:
"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
(disponible en magasin)
Résumé:
"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(...)
Sujet:
Bouffe
Bouffe
Publication:
avril 2018
avril 2018
Titre:
Cooking Sections: The Empire Remains shop
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$42.00
(disponible en magasin)
Résumé:
"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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Prix:
$42.00
(disponible en magasin)
Résumé:
"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.
Classification:
livres
livres
Publication:
avril 2018
avril 2018
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$18.95
(disponible sur commande)
Résumé:
Digesting Recipes: The Art of Culinary Notation scrutinises the form of the recipe, using it as a means to explore a multitude of subjects in post-war Western art and culture, including industrial mass-production, consumerism, hidden labour, and art engaged with the everyday. Each chapter is presented as a dish in a nine-course meal, drawing on examples from published(...)
$18.95
(disponible sur commande)
Résumé:
Digesting Recipes: The Art of Culinary Notation scrutinises the form of the recipe, using it as a means to explore a multitude of subjects in post-war Western art and culture, including industrial mass-production, consumerism, hidden labour, and art engaged with the everyday. Each chapter is presented as a dish in a nine-course meal, drawing on examples from published(...)
Titre:
Digesting recipes: the art of culinary notation
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$18.95
(disponible sur commande)
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Digesting Recipes: The Art of Culinary Notation scrutinises the form of the recipe, using it as a means to explore a multitude of subjects in post-war Western art and culture, including industrial mass-production, consumerism, hidden labour, and art engaged with the everyday. Each chapter is presented as a dish in a nine-course meal, drawing on examples from published cookbooks and the work of artists such as Alison Knowles, Yoko Ono, Annette Messager, Martha Rosler, Barbara T. Smith, Bobby Baker and Mika Rottenberg. A recipe is an instruction, the imperative tone of the expert, but this constraint can offer its own kind of potential. A recipe need not be a domestic trap but might instead offer escape – something to fantasise about or aspire to. It can hold a promise of transformation both actual and metaphorical. It can be a proposal for action, or envision a possible future.
Digesting recipes: the art of culinary notation
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Prix:
$18.95
(disponible sur commande)
Résumé:
Digesting Recipes: The Art of Culinary Notation scrutinises the form of the recipe, using it as a means to explore a multitude of subjects in post-war Western art and culture, including industrial mass-production, consumerism, hidden labour, and art engaged with the everyday. Each chapter is presented as a dish in a nine-course meal, drawing on examples from published cookbooks and the work of artists such as Alison Knowles, Yoko Ono, Annette Messager, Martha Rosler, Barbara T. Smith, Bobby Baker and Mika Rottenberg. A recipe is an instruction, the imperative tone of the expert, but this constraint can offer its own kind of potential. A recipe need not be a domestic trap but might instead offer escape – something to fantasise about or aspire to. It can hold a promise of transformation both actual and metaphorical. It can be a proposal for action, or envision a possible future.
Classification:
livres
livres
Publication:
mai 2016
mai 2016
Sujet:
Bouffe
Bouffe
