198 Résultats
Classification:
livres
livres
Actions:
Prix:
$44.95
(disponible sur commande)
Résumé:
Often, smell can feel like the last sensory frontier. Still a little visceral, still less explored—and exploited—than its other, far more interfaced and corporatised counterparts. When we talk about scent, too, we tend to turn to the natural as a means to efface the natural—sea breezes and floral bouquets to mask perspiration and cooking smells. But then there’s indolic(...)
$44.95
(disponible sur commande)
Résumé:
Often, smell can feel like the last sensory frontier. Still a little visceral, still less explored—and exploited—than its other, far more interfaced and corporatised counterparts. When we talk about scent, too, we tend to turn to the natural as a means to efface the natural—sea breezes and floral bouquets to mask perspiration and cooking smells. But then there’s indolic(...)
Titre:
The state vol 3: the social olfactory
Actions:
Prix:
$44.95
(disponible sur commande)
Résumé:
Often, smell can feel like the last sensory frontier. Still a little visceral, still less explored—and exploited—than its other, far more interfaced and corporatised counterparts. When we talk about scent, too, we tend to turn to the natural as a means to efface the natural—sea breezes and floral bouquets to mask perspiration and cooking smells. But then there’s indolic smells, or those fetid-sweet, narcotic compounds found mostly in white flowers like jasmine, nargis, tuberose and honeysuckle. Seductive as they might be, there’s something in them that’s a little bit putrescine, cadaverine. The smell of something rotten in the social factory.
The state vol 3: the social olfactory
Actions:
Prix:
$44.95
(disponible sur commande)
Résumé:
Often, smell can feel like the last sensory frontier. Still a little visceral, still less explored—and exploited—than its other, far more interfaced and corporatised counterparts. When we talk about scent, too, we tend to turn to the natural as a means to efface the natural—sea breezes and floral bouquets to mask perspiration and cooking smells. But then there’s indolic smells, or those fetid-sweet, narcotic compounds found mostly in white flowers like jasmine, nargis, tuberose and honeysuckle. Seductive as they might be, there’s something in them that’s a little bit putrescine, cadaverine. The smell of something rotten in the social factory.
Classification:
livres
livres
Publication:
septembre 2015
septembre 2015
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
The Modern art cookbook
The Modern art cookbook
Actions:
Prix:
$45.00
(disponible sur commande)
Résumé:
The Modern Art Cookbook provides a window into how modern artists, writers and poets ate, cooked, depicted and wrote about food.
$45.00
(disponible sur commande)
Résumé:
The Modern Art Cookbook provides a window into how modern artists, writers and poets ate, cooked, depicted and wrote about food.
Titre:
The Modern art cookbook
Actions:
Prix:
$45.00
(disponible sur commande)
Résumé:
The Modern Art Cookbook provides a window into how modern artists, writers and poets ate, cooked, depicted and wrote about food.
The Modern art cookbook
Actions:
Prix:
$45.00
(disponible sur commande)
Résumé:
The Modern Art Cookbook provides a window into how modern artists, writers and poets ate, cooked, depicted and wrote about food.
Classification:
livres
livres
Publication:
octobre 2013
octobre 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$34.95
(disponible sur commande)
Résumé:
Before Zagat and the Michelin star, there was Ralph Rylance (1782–1834) and The Epicure’s Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty(...)
$34.95
(disponible sur commande)
Résumé:
Before Zagat and the Michelin star, there was Ralph Rylance (1782–1834) and The Epicure’s Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty(...)
Titre:
The Epicure's almanack : eating and drinking in Regency London, the original 1815 guidebook
Actions:
Prix:
$34.95
(disponible sur commande)
Résumé:
Before Zagat and the Michelin star, there was Ralph Rylance (1782–1834) and The Epicure’s Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty chophouses and suburban tea gardens to humble tripe shops and dockyard taverns, as well as London’s first Indian restaurant.
The Epicure's almanack : eating and drinking in Regency London, the original 1815 guidebook
Actions:
Prix:
$34.95
(disponible sur commande)
Résumé:
Before Zagat and the Michelin star, there was Ralph Rylance (1782–1834) and The Epicure’s Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty chophouses and suburban tea gardens to humble tripe shops and dockyard taverns, as well as London’s first Indian restaurant.
Classification:
livres
livres
Publication:
septembre 2013
septembre 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$36.95
(disponible en magasin)
Résumé:
"Science for everyone" is the motto of a new movement involving biology and electronics. Here the do-it-yourself approach that is already well-established on the electronics and computer scene is applied to the field of natural sciences, blurring the borderlines between art and science. The artists and scientists who work in the interdisciplinary way refer to themselves(...)
$36.95
(disponible en magasin)
Résumé:
"Science for everyone" is the motto of a new movement involving biology and electronics. Here the do-it-yourself approach that is already well-established on the electronics and computer scene is applied to the field of natural sciences, blurring the borderlines between art and science. The artists and scientists who work in the interdisciplinary way refer to themselves(...)
Titre:
Home made bio electronic arts
Actions:
Prix:
$36.95
(disponible en magasin)
Résumé:
"Science for everyone" is the motto of a new movement involving biology and electronics. Here the do-it-yourself approach that is already well-established on the electronics and computer scene is applied to the field of natural sciences, blurring the borderlines between art and science. The artists and scientists who work in the interdisciplinary way refer to themselves as bio-hackers or bio-punks and deliberately take up the creative impetus provided by those two movements. Their research aims to communicate scientific knowledge that is otherwise reserved for insiders only.
Home made bio electronic arts
Actions:
Prix:
$36.95
(disponible en magasin)
Résumé:
"Science for everyone" is the motto of a new movement involving biology and electronics. Here the do-it-yourself approach that is already well-established on the electronics and computer scene is applied to the field of natural sciences, blurring the borderlines between art and science. The artists and scientists who work in the interdisciplinary way refer to themselves as bio-hackers or bio-punks and deliberately take up the creative impetus provided by those two movements. Their research aims to communicate scientific knowledge that is otherwise reserved for insiders only.
Classification:
livres
livres
Publication:
octobre 2013
octobre 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$34.95
(disponible sur commande)
Résumé:
In Transition Menu, Martí Guixé shows us the transition from the art of cooking to Food Design. It expands Guixé’s research on food design, the project is based on some of Martí’s personal theories, thoughts and notes. These take shape in an essay and a layout of models that represent an unbalanced transition menu, where old and modern both appear. Added to traditional(...)
$34.95
(disponible sur commande)
Résumé:
In Transition Menu, Martí Guixé shows us the transition from the art of cooking to Food Design. It expands Guixé’s research on food design, the project is based on some of Martí’s personal theories, thoughts and notes. These take shape in an essay and a layout of models that represent an unbalanced transition menu, where old and modern both appear. Added to traditional(...)
Titre:
Transition menu : reviewing creative gastronomy
Actions:
Prix:
$34.95
(disponible sur commande)
Résumé:
In Transition Menu, Martí Guixé shows us the transition from the art of cooking to Food Design. It expands Guixé’s research on food design, the project is based on some of Martí’s personal theories, thoughts and notes. These take shape in an essay and a layout of models that represent an unbalanced transition menu, where old and modern both appear. Added to traditional examples is a pinch of what is to come after haute cuisine, and a touch of Food Design.
Transition menu : reviewing creative gastronomy
Actions:
Prix:
$34.95
(disponible sur commande)
Résumé:
In Transition Menu, Martí Guixé shows us the transition from the art of cooking to Food Design. It expands Guixé’s research on food design, the project is based on some of Martí’s personal theories, thoughts and notes. These take shape in an essay and a layout of models that represent an unbalanced transition menu, where old and modern both appear. Added to traditional examples is a pinch of what is to come after haute cuisine, and a touch of Food Design.
Classification:
livres
livres
Publication:
juin 2013
juin 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$42.95
(disponible en magasin)
Résumé:
Du truck californien sophistiqué au modeste foyer à bois posé à même le sol au bord d’une route malienne, en passant par le tricycle aménagé avec légèreté pour parcourir les faubourgs de Pékin, cet ouvrage explore – à travers des témoignages photographiques, des analyses socio-anthropologiques, mais aussi des actions/propositions de plasticiens, de designers,(...)
$42.95
(disponible en magasin)
Résumé:
Du truck californien sophistiqué au modeste foyer à bois posé à même le sol au bord d’une route malienne, en passant par le tricycle aménagé avec légèreté pour parcourir les faubourgs de Pékin, cet ouvrage explore – à travers des témoignages photographiques, des analyses socio-anthropologiques, mais aussi des actions/propositions de plasticiens, de designers,(...)
Sujet:
Bouffe
Bouffe
Publication:
janvier 2014
janvier 2014
Titre:
Voyage au coeur de la cuisine de rue
Actions:
Prix:
$42.95
(disponible en magasin)
Résumé:
Du truck californien sophistiqué au modeste foyer à bois posé à même le sol au bord d’une route malienne, en passant par le tricycle aménagé avec légèreté pour parcourir les faubourgs de Pékin, cet ouvrage explore – à travers des témoignages photographiques, des analyses socio-anthropologiques, mais aussi des actions/propositions de plasticiens, de designers, d’architectes – la réalité contemporaine de ce que l’on appelle communément la «street food».
Voyage au coeur de la cuisine de rue
Actions:
Prix:
$42.95
(disponible en magasin)
Résumé:
Du truck californien sophistiqué au modeste foyer à bois posé à même le sol au bord d’une route malienne, en passant par le tricycle aménagé avec légèreté pour parcourir les faubourgs de Pékin, cet ouvrage explore – à travers des témoignages photographiques, des analyses socio-anthropologiques, mais aussi des actions/propositions de plasticiens, de designers, d’architectes – la réalité contemporaine de ce que l’on appelle communément la «street food».
Classification:
livres
livres
Publication:
janvier 2014
janvier 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
Food city
Food city
Actions:
Prix:
$53.50
(disponible en magasin)
Résumé:
Food City by innovative architect and urban designer CJ Lim explores the issue of urban transformation and how the creation, storage and distribution of food has been and can again become a construct for the practice of everyday life. Food City investigates the reinstatement of food at the core of national and local governance - how it can be a driver to restructure(...)
$53.50
(disponible en magasin)
Résumé:
Food City by innovative architect and urban designer CJ Lim explores the issue of urban transformation and how the creation, storage and distribution of food has been and can again become a construct for the practice of everyday life. Food City investigates the reinstatement of food at the core of national and local governance - how it can be a driver to restructure(...)
Titre:
Food city
Actions:
Prix:
$53.50
(disponible en magasin)
Résumé:
Food City by innovative architect and urban designer CJ Lim explores the issue of urban transformation and how the creation, storage and distribution of food has been and can again become a construct for the practice of everyday life. Food City investigates the reinstatement of food at the core of national and local governance - how it can be a driver to restructure employment, education, transport, tax, health, culture, communities, and the justice system, re-evaluating how the city functions as a spatial and political entity.
Food city
Actions:
Prix:
$53.50
(disponible en magasin)
Résumé:
Food City by innovative architect and urban designer CJ Lim explores the issue of urban transformation and how the creation, storage and distribution of food has been and can again become a construct for the practice of everyday life. Food City investigates the reinstatement of food at the core of national and local governance - how it can be a driver to restructure employment, education, transport, tax, health, culture, communities, and the justice system, re-evaluating how the city functions as a spatial and political entity.
Classification:
livres
livres
Publication:
avril 2014
avril 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
Experimental eating
Experimental eating
Actions:
Prix:
$24.95
(disponible sur commande)
Résumé:
Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, “kitchen(...)
$24.95
(disponible sur commande)
Résumé:
Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, “kitchen(...)
Titre:
Experimental eating
Actions:
Prix:
$24.95
(disponible sur commande)
Résumé:
Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, “kitchen laboratory” experiments, food sculptures and other documentation of the transient events that make up this field of work.
Experimental eating
Actions:
Prix:
$24.95
(disponible sur commande)
Résumé:
Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, “kitchen laboratory” experiments, food sculptures and other documentation of the transient events that make up this field of work.
Classification:
livres
livres
Publication:
juin 2014
juin 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$49.50
(disponible sur commande)
Résumé:
At a time when the relationship between ‘the country’ and ‘the city’ is in flux worldwide, the value and meanings of food associated with both places continue to be debated. Building upon the foundation of Raymond Williams’ classic work, The Country and the City, this volume examines how conceptions of the country and the city invoked in relation to food not only reflect(...)
$49.50
(disponible sur commande)
Résumé:
At a time when the relationship between ‘the country’ and ‘the city’ is in flux worldwide, the value and meanings of food associated with both places continue to be debated. Building upon the foundation of Raymond Williams’ classic work, The Country and the City, this volume examines how conceptions of the country and the city invoked in relation to food not only reflect(...)
Titre:
Food between the country and the city: ethnographies of a changing global foodscape
Actions:
Prix:
$49.50
(disponible sur commande)
Résumé:
At a time when the relationship between ‘the country’ and ‘the city’ is in flux worldwide, the value and meanings of food associated with both places continue to be debated. Building upon the foundation of Raymond Williams’ classic work, The Country and the City, this volume examines how conceptions of the country and the city invoked in relation to food not only reflect their changing relationship but have also been used to alter the very dynamics through which countryside and cities, and the food grown and eaten within them, are produced and sustained.
Food between the country and the city: ethnographies of a changing global foodscape
Actions:
Prix:
$49.50
(disponible sur commande)
Résumé:
At a time when the relationship between ‘the country’ and ‘the city’ is in flux worldwide, the value and meanings of food associated with both places continue to be debated. Building upon the foundation of Raymond Williams’ classic work, The Country and the City, this volume examines how conceptions of the country and the city invoked in relation to food not only reflect their changing relationship but have also been used to alter the very dynamics through which countryside and cities, and the food grown and eaten within them, are produced and sustained.
Classification:
livres
livres
Publication:
mai 2014
mai 2014
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$25.99
(disponible sur commande)
Résumé:
The gargantuan effort needed to feed cities across the world on a daily basis has a massive and vastly underappreciated social and physical impact on both human populations and the planet. Yet few eaters are conscious of the processes that are required to bring food into a metropolis. This original and revolutionary study examines the way in which modern food production(...)
$25.99
(disponible sur commande)
Résumé:
The gargantuan effort needed to feed cities across the world on a daily basis has a massive and vastly underappreciated social and physical impact on both human populations and the planet. Yet few eaters are conscious of the processes that are required to bring food into a metropolis. This original and revolutionary study examines the way in which modern food production(...)
Titre:
Hungry city: how food shapes our lives
Actions:
Prix:
$25.99
(disponible sur commande)
Résumé:
The gargantuan effort needed to feed cities across the world on a daily basis has a massive and vastly underappreciated social and physical impact on both human populations and the planet. Yet few eaters are conscious of the processes that are required to bring food into a metropolis. This original and revolutionary study examines the way in which modern food production has damaged the balance of human existence, and reveals a centuries-old dilemma that holds the key to a host of current problems, among them obesity, the inexorable rise of the supermarkets, and the destruction of the natural world.
Hungry city: how food shapes our lives
Actions:
Prix:
$25.99
(disponible sur commande)
Résumé:
The gargantuan effort needed to feed cities across the world on a daily basis has a massive and vastly underappreciated social and physical impact on both human populations and the planet. Yet few eaters are conscious of the processes that are required to bring food into a metropolis. This original and revolutionary study examines the way in which modern food production has damaged the balance of human existence, and reveals a centuries-old dilemma that holds the key to a host of current problems, among them obesity, the inexorable rise of the supermarkets, and the destruction of the natural world.
Classification:
livres
livres
Publication:
septembre 2013
septembre 2013
Sujet:
Bouffe
Bouffe
