191 Résultats
Classification:
livres
livres
Titre:
Fäviken
Fäviken
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$49.95
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Résumé:
Faviken is the first major cookbook by Magnus Nilsson, the 28-year old chef whose restaurant is located on a 20,000 acre farm and hunting estate in Northern Sweden. It has recently been called "the most daring restaurant in the world" by Bon Appetit. In Faviken, Nilsson writes about how he only cooks with ingredients that are raised, farmed and hunted in the immediate(...)
$49.95
(disponible sur commande)
Résumé:
Faviken is the first major cookbook by Magnus Nilsson, the 28-year old chef whose restaurant is located on a 20,000 acre farm and hunting estate in Northern Sweden. It has recently been called "the most daring restaurant in the world" by Bon Appetit. In Faviken, Nilsson writes about how he only cooks with ingredients that are raised, farmed and hunted in the immediate(...)
Titre:
Fäviken
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$49.95
(disponible sur commande)
Résumé:
Faviken is the first major cookbook by Magnus Nilsson, the 28-year old chef whose restaurant is located on a 20,000 acre farm and hunting estate in Northern Sweden. It has recently been called "the most daring restaurant in the world" by Bon Appetit. In Faviken, Nilsson writes about how he only cooks with ingredients that are raised, farmed and hunted in the immediate vicinity of his remote restaurant. The food served at Faviken - from the dairy to the meat to the vegetables - is harvested, butchered and preserved by hand using the most natural and primitive methods possible, and Nilsson is in factor of simple cooking methods such as roasting over open coals. This approach results in the highly creative food and intense flavors of which, far from seeming traditional, are remarkable.
Fäviken
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Prix:
$49.95
(disponible sur commande)
Résumé:
Faviken is the first major cookbook by Magnus Nilsson, the 28-year old chef whose restaurant is located on a 20,000 acre farm and hunting estate in Northern Sweden. It has recently been called "the most daring restaurant in the world" by Bon Appetit. In Faviken, Nilsson writes about how he only cooks with ingredients that are raised, farmed and hunted in the immediate vicinity of his remote restaurant. The food served at Faviken - from the dairy to the meat to the vegetables - is harvested, butchered and preserved by hand using the most natural and primitive methods possible, and Nilsson is in factor of simple cooking methods such as roasting over open coals. This approach results in the highly creative food and intense flavors of which, far from seeming traditional, are remarkable.
Classification:
livres
livres
Publication:
décembre 2012
décembre 2012
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$27.50
(disponible sur commande)
Résumé:
The Set Table: The Art of Small Gatherings is a book of imaginative ideas for small gatherings, from supper for two on a candlelit urban roof terrace to a picnic lunch for friends on the living-room carpet. With clever tips on how to unearth treasures in junk shops, easy guides for simple things to make at home, ingenious ideas for simple flower arrangements and recipes(...)
$27.50
(disponible sur commande)
Résumé:
The Set Table: The Art of Small Gatherings is a book of imaginative ideas for small gatherings, from supper for two on a candlelit urban roof terrace to a picnic lunch for friends on the living-room carpet. With clever tips on how to unearth treasures in junk shops, easy guides for simple things to make at home, ingenious ideas for simple flower arrangements and recipes(...)
Titre:
The set table: the art of small gatherings
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$27.50
(disponible sur commande)
Résumé:
The Set Table: The Art of Small Gatherings is a book of imaginative ideas for small gatherings, from supper for two on a candlelit urban roof terrace to a picnic lunch for friends on the living-room carpet. With clever tips on how to unearth treasures in junk shops, easy guides for simple things to make at home, ingenious ideas for simple flower arrangements and recipes for delicious homemade condiments.
The set table: the art of small gatherings
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$27.50
(disponible sur commande)
Résumé:
The Set Table: The Art of Small Gatherings is a book of imaginative ideas for small gatherings, from supper for two on a candlelit urban roof terrace to a picnic lunch for friends on the living-room carpet. With clever tips on how to unearth treasures in junk shops, easy guides for simple things to make at home, ingenious ideas for simple flower arrangements and recipes for delicious homemade condiments.
Classification:
livres
livres
Publication:
avril 2013
avril 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Prix:
$32.50
(disponible sur commande)
Résumé:
The Farming the City project began in November 2010 as an initiative of the Amsterdam-based organization CITIES, bringing city dwellers and urban farmers together to explore inspirational ways of producing, storing, cooking, preserving, distributing and sharing food. Since then, it has fostered urban farming projects all over the world, to great acclaim, and with(...)
$32.50
(disponible sur commande)
Résumé:
The Farming the City project began in November 2010 as an initiative of the Amsterdam-based organization CITIES, bringing city dwellers and urban farmers together to explore inspirational ways of producing, storing, cooking, preserving, distributing and sharing food. Since then, it has fostered urban farming projects all over the world, to great acclaim, and with(...)
Titre:
Farming the city: food as a tool for today's urbanisation
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$32.50
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Résumé:
The Farming the City project began in November 2010 as an initiative of the Amsterdam-based organization CITIES, bringing city dwellers and urban farmers together to explore inspirational ways of producing, storing, cooking, preserving, distributing and sharing food. Since then, it has fostered urban farming projects all over the world, to great acclaim, and with considerable press coverage. Farming the City looks at this booming global phenomenon, considering in detail 30 projects, from City Growers’ transformation of empty spaces in Boston to Eagle Street Rooftop Farm in New York and FarmScape in Los Angeles. 20 short essays broach related, broader topics such as the possibilities of bottom-up developments in poorer neighborhoods; the socially cohesive effects of urban farming (since nothing generates neighborhood spirit better than gardening together); new technologies of sustainism; and newly developing forms of business designed to create local wealth.
Farming the city: food as a tool for today's urbanisation
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Prix:
$32.50
(disponible sur commande)
Résumé:
The Farming the City project began in November 2010 as an initiative of the Amsterdam-based organization CITIES, bringing city dwellers and urban farmers together to explore inspirational ways of producing, storing, cooking, preserving, distributing and sharing food. Since then, it has fostered urban farming projects all over the world, to great acclaim, and with considerable press coverage. Farming the City looks at this booming global phenomenon, considering in detail 30 projects, from City Growers’ transformation of empty spaces in Boston to Eagle Street Rooftop Farm in New York and FarmScape in Los Angeles. 20 short essays broach related, broader topics such as the possibilities of bottom-up developments in poorer neighborhoods; the socially cohesive effects of urban farming (since nothing generates neighborhood spirit better than gardening together); new technologies of sustainism; and newly developing forms of business designed to create local wealth.
Classification:
livres
livres
Publication:
avril 2013
avril 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$60.00
(disponible sur commande)
Résumé:
Published in conjunction with an exhibition at MARTa Herford, Atelier + Kitchen explores the relationship between the studio and the kitchen, today and throughout history, with both settings serving as workshops. It includes works by Joseph Beuys, Andy Warhol, Cindy Sherman and Erwin Wurm.
$60.00
(disponible sur commande)
Résumé:
Published in conjunction with an exhibition at MARTa Herford, Atelier + Kitchen explores the relationship between the studio and the kitchen, today and throughout history, with both settings serving as workshops. It includes works by Joseph Beuys, Andy Warhol, Cindy Sherman and Erwin Wurm.
Titre:
Atelier + Kitchen: laboratories of the senses
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$60.00
(disponible sur commande)
Résumé:
Published in conjunction with an exhibition at MARTa Herford, Atelier + Kitchen explores the relationship between the studio and the kitchen, today and throughout history, with both settings serving as workshops. It includes works by Joseph Beuys, Andy Warhol, Cindy Sherman and Erwin Wurm.
Atelier + Kitchen: laboratories of the senses
Actions:
Prix:
$60.00
(disponible sur commande)
Résumé:
Published in conjunction with an exhibition at MARTa Herford, Atelier + Kitchen explores the relationship between the studio and the kitchen, today and throughout history, with both settings serving as workshops. It includes works by Joseph Beuys, Andy Warhol, Cindy Sherman and Erwin Wurm.
Classification:
livres
livres
Publication:
février 2013
février 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
Drawing food : a journal
Drawing food : a journal
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$19.95
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Résumé:
A drawing journal for food lovers, this guided sketchbook invites users to draw—and thereby appreciate—delicious and wholesome food every season of the year. The first half of Drawing Food provides budding artists with accessible instruction in a wide range of drawing techniques and media, to be put to use for sketching anything and everything in the kitchen, from fruits(...)
$19.95
(disponible sur commande)
Résumé:
A drawing journal for food lovers, this guided sketchbook invites users to draw—and thereby appreciate—delicious and wholesome food every season of the year. The first half of Drawing Food provides budding artists with accessible instruction in a wide range of drawing techniques and media, to be put to use for sketching anything and everything in the kitchen, from fruits(...)
Titre:
Drawing food : a journal
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Prix:
$19.95
(disponible sur commande)
Résumé:
A drawing journal for food lovers, this guided sketchbook invites users to draw—and thereby appreciate—delicious and wholesome food every season of the year. The first half of Drawing Food provides budding artists with accessible instruction in a wide range of drawing techniques and media, to be put to use for sketching anything and everything in the kitchen, from fruits and vegetables to meats, sweets, and utensils. The latter section takes the form of a lightly guided diary in drawings, loosely divided by season, and full of charming prompts to spark creativity. Emphasizing the local and the seasonal, illustrator Claudia Pearson's sweet and playful illustrations offer a bountiful source of inspiration.
Drawing food : a journal
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Prix:
$19.95
(disponible sur commande)
Résumé:
A drawing journal for food lovers, this guided sketchbook invites users to draw—and thereby appreciate—delicious and wholesome food every season of the year. The first half of Drawing Food provides budding artists with accessible instruction in a wide range of drawing techniques and media, to be put to use for sketching anything and everything in the kitchen, from fruits and vegetables to meats, sweets, and utensils. The latter section takes the form of a lightly guided diary in drawings, loosely divided by season, and full of charming prompts to spark creativity. Emphasizing the local and the seasonal, illustrator Claudia Pearson's sweet and playful illustrations offer a bountiful source of inspiration.
Classification:
livres
livres
Publication:
avril 2013
avril 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$60.00
(disponible sur commande)
Résumé:
Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are (algae, not plants) and how people of different cultures have utilized them since prehistoric times for a whole array of purposes —as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end(...)
$60.00
(disponible sur commande)
Résumé:
Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are (algae, not plants) and how people of different cultures have utilized them since prehistoric times for a whole array of purposes —as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end(...)
Titre:
Seaweeds: edible, available & sustainable
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Prix:
$60.00
(disponible sur commande)
Résumé:
Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are (algae, not plants) and how people of different cultures have utilized them since prehistoric times for a whole array of purposes —as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end uses, to name just a few. He reveals the vast abundance of minerals, trace elements, proteins, vitamins, dietary fiber, and precious polyunsaturated fatty acids found in seaweeds, and provides instructions and recipes on how to prepare a variety of dishes that incorporate raw and processed seaweeds. Approaching the subject from not only a gastronomic but also a scientific point of view, Mouritsen sets out to examine the past and present uses of this sustainable resource, keeping in mind how it could be exploited for the future.
Seaweeds: edible, available & sustainable
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Prix:
$60.00
(disponible sur commande)
Résumé:
Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are (algae, not plants) and how people of different cultures have utilized them since prehistoric times for a whole array of purposes —as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end uses, to name just a few. He reveals the vast abundance of minerals, trace elements, proteins, vitamins, dietary fiber, and precious polyunsaturated fatty acids found in seaweeds, and provides instructions and recipes on how to prepare a variety of dishes that incorporate raw and processed seaweeds. Approaching the subject from not only a gastronomic but also a scientific point of view, Mouritsen sets out to examine the past and present uses of this sustainable resource, keeping in mind how it could be exploited for the future.
Classification:
livres
livres
Publication:
avril 2013
avril 2013
Classification:
livres
livres
Prix:
$34.00
(disponible sur commande)
Résumé:
Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'.
$34.00
(disponible sur commande)
Résumé:
Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'.
Titre:
Food and the self : consumption, production and material culture
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$34.00
(disponible sur commande)
Résumé:
Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'.
Food and the self : consumption, production and material culture
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Prix:
$34.00
(disponible sur commande)
Résumé:
Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'.
Classification:
livres
livres
Publication:
novembre 2013
novembre 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Prix:
$29.95
(disponible sur commande)
Résumé:
Mikulak examines competing narratives of food, pleasure, sustainability, and value that have emerged from the growing sustainable food movement as well as food's past and present relationship to environmentalism in order to understand the potential and the limits of food politics. He also considers whether or not sustainable food practices can address questions about(...)
$29.95
(disponible sur commande)
Résumé:
Mikulak examines competing narratives of food, pleasure, sustainability, and value that have emerged from the growing sustainable food movement as well as food's past and present relationship to environmentalism in order to understand the potential and the limits of food politics. He also considers whether or not sustainable food practices can address questions about(...)
Titre:
The politics of the pantry : stories, food, and social change
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$29.95
(disponible sur commande)
Résumé:
Mikulak examines competing narratives of food, pleasure, sustainability, and value that have emerged from the growing sustainable food movement as well as food's past and present relationship to environmentalism in order to understand the potential and the limits of food politics. He also considers whether or not sustainable food practices can address questions about health, environmental sustainability, and local economic development, while at the same time articulating an ethical globalization.
The politics of the pantry : stories, food, and social change
Actions:
Prix:
$29.95
(disponible sur commande)
Résumé:
Mikulak examines competing narratives of food, pleasure, sustainability, and value that have emerged from the growing sustainable food movement as well as food's past and present relationship to environmentalism in order to understand the potential and the limits of food politics. He also considers whether or not sustainable food practices can address questions about health, environmental sustainability, and local economic development, while at the same time articulating an ethical globalization.
Classification:
livres
livres
Publication:
octobre 2013
octobre 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
Food dal cucchiaio al mondo
Food dal cucchiaio al mondo
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$54.00
(disponible sur commande)
Résumé:
‘Food’ is an exploration of the architectural issues associated with storing, distribution, consumption, and disposal of food and raw materials, stimulating debate with respect to our contemporary situation of crowded cities and overpopulation. With more than 50 works by various artists and architects, the exhibition at MAXXI tackles the global political, social, urban,(...)
$54.00
(disponible sur commande)
Résumé:
‘Food’ is an exploration of the architectural issues associated with storing, distribution, consumption, and disposal of food and raw materials, stimulating debate with respect to our contemporary situation of crowded cities and overpopulation. With more than 50 works by various artists and architects, the exhibition at MAXXI tackles the global political, social, urban,(...)
Titre:
Food dal cucchiaio al mondo
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Prix:
$54.00
(disponible sur commande)
Résumé:
‘Food’ is an exploration of the architectural issues associated with storing, distribution, consumption, and disposal of food and raw materials, stimulating debate with respect to our contemporary situation of crowded cities and overpopulation. With more than 50 works by various artists and architects, the exhibition at MAXXI tackles the global political, social, urban, and economic effects of food on communities and regions. Divided into six sections – body, house, street, city, landscape, world – it ranges from the individual to the planetary dimension in its examination and questioning of the major geopolitical issues and networks for the production and distribution of food.
Food dal cucchiaio al mondo
Actions:
Prix:
$54.00
(disponible sur commande)
Résumé:
‘Food’ is an exploration of the architectural issues associated with storing, distribution, consumption, and disposal of food and raw materials, stimulating debate with respect to our contemporary situation of crowded cities and overpopulation. With more than 50 works by various artists and architects, the exhibition at MAXXI tackles the global political, social, urban, and economic effects of food on communities and regions. Divided into six sections – body, house, street, city, landscape, world – it ranges from the individual to the planetary dimension in its examination and questioning of the major geopolitical issues and networks for the production and distribution of food.
Classification:
livres
livres
Publication:
septembre 2015
septembre 2015
Sujet:
Bouffe
Bouffe
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
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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
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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
