193 Résultats
Classification:
livres
livres
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$68.00
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Résumé:
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.
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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.
Titre:
Gateway: Visions for an urban national park
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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.
Gateway: Visions for an urban national park
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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.
Classification:
livres
livres
Publication:
janvier 2012
janvier 2012
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Prix:
$24.50
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Résumé:
An award-winning food journalist examines alternative food systems in cities around the globe and chronicles a game-changing movement, a rebellion against the industrial food behemoth, and a reclaiming of communities to grow, distribute, and eat locally.
$24.50
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An award-winning food journalist examines alternative food systems in cities around the globe and chronicles a game-changing movement, a rebellion against the industrial food behemoth, and a reclaiming of communities to grow, distribute, and eat locally.
Titre:
Food and the city : urban agriculture and the new food revolution
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$24.50
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An award-winning food journalist examines alternative food systems in cities around the globe and chronicles a game-changing movement, a rebellion against the industrial food behemoth, and a reclaiming of communities to grow, distribute, and eat locally.
Food and the city : urban agriculture and the new food revolution
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$24.50
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An award-winning food journalist examines alternative food systems in cities around the globe and chronicles a game-changing movement, a rebellion against the industrial food behemoth, and a reclaiming of communities to grow, distribute, and eat locally.
Classification:
livres
livres
Publication:
février 2012
février 2012
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
The philosophy of food
The philosophy of food
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$37.95
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This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan's erudite and informative introduction grounds the discussion, showing how(...)
$37.95
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Résumé:
This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan's erudite and informative introduction grounds the discussion, showing how(...)
Titre:
The philosophy of food
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$37.95
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Résumé:
This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan's erudite and informative introduction grounds the discussion, showing how philosophers since Plato have taken up questions about food, diet, agriculture, and animals. However, until recently, few have considered food a standard subject for serious philosophical debate. Each of the essays in this book brings in-depth analysis to many contemporary debates in food studies--Slow Food, sustainability, food safety, and politics--and addresses such issues as "happy meat," aquaculture, veganism, and table manners. The result is a resource that guides readers to think more clearly and responsibly about what we consume and how we provide for ourselves, and illuminates the reasons why we act as we do.
The philosophy of food
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Prix:
$37.95
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Résumé:
This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan's erudite and informative introduction grounds the discussion, showing how philosophers since Plato have taken up questions about food, diet, agriculture, and animals. However, until recently, few have considered food a standard subject for serious philosophical debate. Each of the essays in this book brings in-depth analysis to many contemporary debates in food studies--Slow Food, sustainability, food safety, and politics--and addresses such issues as "happy meat," aquaculture, veganism, and table manners. The result is a resource that guides readers to think more clearly and responsibly about what we consume and how we provide for ourselves, and illuminates the reasons why we act as we do.
Classification:
livres
livres
Publication:
mars 2012
mars 2012
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$34.95
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Résumé:
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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Résumé:
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,(...)
Titre:
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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$34.95
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Résumé:
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.
Classification:
livres
livres
Publication:
décembre 2012
décembre 2012
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Prix:
$24.95
(disponible sur commande)
Résumé:
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
(disponible sur commande)
Résumé:
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(...)
Titre:
The beauty of the fold : a conversation with Joan Sallas
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$24.95
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Résumé:
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
(disponible sur commande)
Résumé:
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.
Classification:
livres
livres
Publication:
mars 2012
mars 2012
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$19.95
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Résumé:
"City Farmer" celebrates the new ways that urban dwellers across North America are reimagining cities as places of food production. From homeowners planting their front yards with vegetables to guerilla gardeners scattering seeds in neglected urban corners, gardening guru Lorraine Johnson chronicles the increasing popularity of innovative urban food growing.
$19.95
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Résumé:
"City Farmer" celebrates the new ways that urban dwellers across North America are reimagining cities as places of food production. From homeowners planting their front yards with vegetables to guerilla gardeners scattering seeds in neglected urban corners, gardening guru Lorraine Johnson chronicles the increasing popularity of innovative urban food growing.
Titre:
City farmer : adventures in urban food growing
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$19.95
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Résumé:
"City Farmer" celebrates the new ways that urban dwellers across North America are reimagining cities as places of food production. From homeowners planting their front yards with vegetables to guerilla gardeners scattering seeds in neglected urban corners, gardening guru Lorraine Johnson chronicles the increasing popularity of innovative urban food growing.
City farmer : adventures in urban food growing
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$19.95
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Résumé:
"City Farmer" celebrates the new ways that urban dwellers across North America are reimagining cities as places of food production. From homeowners planting their front yards with vegetables to guerilla gardeners scattering seeds in neglected urban corners, gardening guru Lorraine Johnson chronicles the increasing popularity of innovative urban food growing.
Classification:
livres
livres
Publication:
mars 2010
mars 2010
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Prix:
$18.95
(disponible sur commande)
Résumé:
Producing food locally makes people healthier, alleviates poverty, creates jobs, and makes cities safer and more beautiful. "The Urban Food Revolution "is an essential resource for anyone who has lost confidence in the global industrial food system and wants practical advice on how to join the local food revolution. Peter Ladner has served two terms as a Vancouver(...)
$18.95
(disponible sur commande)
Résumé:
Producing food locally makes people healthier, alleviates poverty, creates jobs, and makes cities safer and more beautiful. "The Urban Food Revolution "is an essential resource for anyone who has lost confidence in the global industrial food system and wants practical advice on how to join the local food revolution. Peter Ladner has served two terms as a Vancouver(...)
Titre:
The urban food revolution : changing the way we feed cities
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Prix:
$18.95
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Résumé:
Producing food locally makes people healthier, alleviates poverty, creates jobs, and makes cities safer and more beautiful. "The Urban Food Revolution "is an essential resource for anyone who has lost confidence in the global industrial food system and wants practical advice on how to join the local food revolution. Peter Ladner has served two terms as a Vancouver City Councilor. With more than thirty-five years of journalistic experience, he is a frequent speaker on community issues and has a special interest in the intersection of food policy and city planning.
The urban food revolution : changing the way we feed cities
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$18.95
(disponible sur commande)
Résumé:
Producing food locally makes people healthier, alleviates poverty, creates jobs, and makes cities safer and more beautiful. "The Urban Food Revolution "is an essential resource for anyone who has lost confidence in the global industrial food system and wants practical advice on how to join the local food revolution. Peter Ladner has served two terms as a Vancouver City Councilor. With more than thirty-five years of journalistic experience, he is a frequent speaker on community issues and has a special interest in the intersection of food policy and city planning.
Classification:
livres
livres
Publication:
octobre 2011
octobre 2011
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
Delicate: new food culture
Delicate: new food culture
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$65.00
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Résumé:
To eat in a way that is better, more delicious, more aesthetic, and more passionate is the collective goal of an international scene comprised of independent producers, shops, restaurants, activists, designers, and event managers.The book documents a wide spectrum from small brewers, coffee roasters, and chocolate-makers to artists, event managers, and creators of zines.(...)
$65.00
(disponible sur commande)
Résumé:
To eat in a way that is better, more delicious, more aesthetic, and more passionate is the collective goal of an international scene comprised of independent producers, shops, restaurants, activists, designers, and event managers.The book documents a wide spectrum from small brewers, coffee roasters, and chocolate-makers to artists, event managers, and creators of zines.(...)
Titre:
Delicate: new food culture
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$65.00
(disponible sur commande)
Résumé:
To eat in a way that is better, more delicious, more aesthetic, and more passionate is the collective goal of an international scene comprised of independent producers, shops, restaurants, activists, designers, and event managers.The book documents a wide spectrum from small brewers, coffee roasters, and chocolate-makers to artists, event managers, and creators of zines. Event concepts are shown that use food to facilitate communication and social interaction in tried and true, as well as surprising new ways. Locations such as shops, markets, and restaurants become meeting places for everyone who would like to learn, participate, sample, and enjoy.
Delicate: new food culture
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Prix:
$65.00
(disponible sur commande)
Résumé:
To eat in a way that is better, more delicious, more aesthetic, and more passionate is the collective goal of an international scene comprised of independent producers, shops, restaurants, activists, designers, and event managers.The book documents a wide spectrum from small brewers, coffee roasters, and chocolate-makers to artists, event managers, and creators of zines. Event concepts are shown that use food to facilitate communication and social interaction in tried and true, as well as surprising new ways. Locations such as shops, markets, and restaurants become meeting places for everyone who would like to learn, participate, sample, and enjoy.
Classification:
livres
livres
Publication:
avril 2012
avril 2012
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$81.00
(disponible sur commande)
Résumé:
Based upon research by trend analysts Chris Sanderson and Martin Raymond from the London firm The Future Laboratory , the multifaceted examples in this informative volume are diverse. Portrayed in striking ways, they range from product design, industrial design and the interiors of restaurants and hotels to branding and consumerism. crEATe. surely indicates how food(...)
$81.00
(disponible sur commande)
Résumé:
Based upon research by trend analysts Chris Sanderson and Martin Raymond from the London firm The Future Laboratory , the multifaceted examples in this informative volume are diverse. Portrayed in striking ways, they range from product design, industrial design and the interiors of restaurants and hotels to branding and consumerism. crEATe. surely indicates how food(...)
Titre:
CrEATe: eat, design and future food
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$81.00
(disponible sur commande)
Résumé:
Based upon research by trend analysts Chris Sanderson and Martin Raymond from the London firm The Future Laboratory , the multifaceted examples in this informative volume are diverse. Portrayed in striking ways, they range from product design, industrial design and the interiors of restaurants and hotels to branding and consumerism. crEATe. surely indicates how food is gaining new meaning in our lifestyle as well as in top-notch contemporary design.
CrEATe: eat, design and future food
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Prix:
$81.00
(disponible sur commande)
Résumé:
Based upon research by trend analysts Chris Sanderson and Martin Raymond from the London firm The Future Laboratory , the multifaceted examples in this informative volume are diverse. Portrayed in striking ways, they range from product design, industrial design and the interiors of restaurants and hotels to branding and consumerism. crEATe. surely indicates how food is gaining new meaning in our lifestyle as well as in top-notch contemporary design.
Classification:
livres
livres
Publication:
avril 2012
avril 2012
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
Menu design in America
Menu design in America
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$64.95
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Résumé:
Avant l'essor des restaurants à la fin des années 1800, les menus imprimés étaient un luxe assez rare, réservé aux grandes occasions. Avec le développement des restaurants, le menu est devenu plus qu'une simple liste de plats cuisinés. La conception des menus est devenue partie intégrante des repas au restaurant, faisant de ces menus des outils de marketing, mais aussi(...)
$64.95
(disponible sur commande)
Résumé:
Avant l'essor des restaurants à la fin des années 1800, les menus imprimés étaient un luxe assez rare, réservé aux grandes occasions. Avec le développement des restaurants, le menu est devenu plus qu'une simple liste de plats cuisinés. La conception des menus est devenue partie intégrante des repas au restaurant, faisant de ces menus des outils de marketing, mais aussi(...)
Titre:
Menu design in America
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$64.95
(disponible sur commande)
Résumé:
Avant l'essor des restaurants à la fin des années 1800, les menus imprimés étaient un luxe assez rare, réservé aux grandes occasions. Avec le développement des restaurants, le menu est devenu plus qu'une simple liste de plats cuisinés. La conception des menus est devenue partie intégrante des repas au restaurant, faisant de ces menus des outils de marketing, mais aussi des objets de collection recherchés. Menu Design est un recueil grand format des plus belles illustrations de cet art graphique. Avec près de mille exemples, richement colorés, ce luxueux volume offre non seulement une sélection extraordinaire parmi ces éphémères objets de papier, mais aussi une histoire de la restauration, à la fois en Amérique et ailleurs. Outre les couvertures, de nombreux intérieurs de menus sont ici présentés, invitant le lecteur à une promenade épicurienne et à découvrir plus d'un siècle de repas en ville. De nombreuses photographies de restaurants complètent cette anthologie, qui passionnera tous ceux qui aiment sortir dîner, et qui s'intéressent à l'histoire graphique comme gastronomique de cette tradition.
Menu design in America
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Prix:
$64.95
(disponible sur commande)
Résumé:
Avant l'essor des restaurants à la fin des années 1800, les menus imprimés étaient un luxe assez rare, réservé aux grandes occasions. Avec le développement des restaurants, le menu est devenu plus qu'une simple liste de plats cuisinés. La conception des menus est devenue partie intégrante des repas au restaurant, faisant de ces menus des outils de marketing, mais aussi des objets de collection recherchés. Menu Design est un recueil grand format des plus belles illustrations de cet art graphique. Avec près de mille exemples, richement colorés, ce luxueux volume offre non seulement une sélection extraordinaire parmi ces éphémères objets de papier, mais aussi une histoire de la restauration, à la fois en Amérique et ailleurs. Outre les couvertures, de nombreux intérieurs de menus sont ici présentés, invitant le lecteur à une promenade épicurienne et à découvrir plus d'un siècle de repas en ville. De nombreuses photographies de restaurants complètent cette anthologie, qui passionnera tous ceux qui aiment sortir dîner, et qui s'intéressent à l'histoire graphique comme gastronomique de cette tradition.
Classification:
livres
livres
Publication:
avril 2012
avril 2012
Sujet:
Bouffe
Bouffe
