198 Résultats
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Cookery has never been so high on the agenda of Western popular culture. And yet the endlessly-multiplying TV shows, the obsessive interest in the provenance of ingredients, and the celebration of ‘radical’ experiments in gastronomy, tell us little about the nature of the culinary. Is it possible to maintain that cookery has a philosophical pertinence without merely(...)
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Cookery has never been so high on the agenda of Western popular culture. And yet the endlessly-multiplying TV shows, the obsessive interest in the provenance of ingredients, and the celebration of ‘radical’ experiments in gastronomy, tell us little about the nature of the culinary. Is it possible to maintain that cookery has a philosophical pertinence without merely(...)
Titre:
Collapse: philosophical research and development 2012: culinary materialism, volume VII
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Cookery has never been so high on the agenda of Western popular culture. And yet the endlessly-multiplying TV shows, the obsessive interest in the provenance of ingredients, and the celebration of ‘radical’ experiments in gastronomy, tell us little about the nature of the culinary. Is it possible to maintain that cookery has a philosophical pertinence without merely appending philosophy to our burgeoning gastroculture? How might the everyday sense of the culinary be expanded into a philosophy of ‘culinary materialism’ wherein synthesis, experimentation, and operations of mixing and blending take precedence over analysis, subtraction and axiomatisation? Drawing on resources ranging from anthropology to chemistry, from hermetic alchemy to contemporary mathematics, "Collapse VII: culinary materialism" undertakes a trans-modal experiment in culinary thinking. A wide range of contributors including philosophers, chefs, artists, historians, and synaesthetes examine the cultural, industrial, physiological, alchemical and even cosmic dimensions of cookery, and propose new models of culinary thought for the future.
Collapse: philosophical research and development 2012: culinary materialism, volume VII
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Cookery has never been so high on the agenda of Western popular culture. And yet the endlessly-multiplying TV shows, the obsessive interest in the provenance of ingredients, and the celebration of ‘radical’ experiments in gastronomy, tell us little about the nature of the culinary. Is it possible to maintain that cookery has a philosophical pertinence without merely appending philosophy to our burgeoning gastroculture? How might the everyday sense of the culinary be expanded into a philosophy of ‘culinary materialism’ wherein synthesis, experimentation, and operations of mixing and blending take precedence over analysis, subtraction and axiomatisation? Drawing on resources ranging from anthropology to chemistry, from hermetic alchemy to contemporary mathematics, "Collapse VII: culinary materialism" undertakes a trans-modal experiment in culinary thinking. A wide range of contributors including philosophers, chefs, artists, historians, and synaesthetes examine the cultural, industrial, physiological, alchemical and even cosmic dimensions of cookery, and propose new models of culinary thought for the future.
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livres
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décembre 2012
décembre 2012
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Bouffe
Bouffe
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El Internacional Tapas Bar & Restaurant was conceived as an artistic project carried out between 1984 and 1986 by artist Antoni Miralda (born 1942) and chef Montse Guillén (born 1946) in the Tribeca neighborhood of New York City. One of the first restaurants to introduce Spanish tapas in the United States, El Internacional quickly became a cultural icon and a creative hub(...)
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El Internacional Tapas Bar & Restaurant was conceived as an artistic project carried out between 1984 and 1986 by artist Antoni Miralda (born 1942) and chef Montse Guillén (born 1946) in the Tribeca neighborhood of New York City. One of the first restaurants to introduce Spanish tapas in the United States, El Internacional quickly became a cultural icon and a creative hub(...)
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Miralda's El Internacional (1984-1986)
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El Internacional Tapas Bar & Restaurant was conceived as an artistic project carried out between 1984 and 1986 by artist Antoni Miralda (born 1942) and chef Montse Guillén (born 1946) in the Tribeca neighborhood of New York City. One of the first restaurants to introduce Spanish tapas in the United States, El Internacional quickly became a cultural icon and a creative hub of New York’s downtown in the 1980s. It combined the social ritual of eating with installation and performance art, blurring the boundaries between food, art, design, architecture and mass media. Miralda’s El Internacional (1984–1986) documents the restaurant’s history through the memories of the people who contributed to it. Richly illustrated and featuring some of El Internacional’s most successful recipes, this volume tells the story of a crucial piece of urban history from a city not always able to protect its landmarks.
Miralda's El Internacional (1984-1986)
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El Internacional Tapas Bar & Restaurant was conceived as an artistic project carried out between 1984 and 1986 by artist Antoni Miralda (born 1942) and chef Montse Guillén (born 1946) in the Tribeca neighborhood of New York City. One of the first restaurants to introduce Spanish tapas in the United States, El Internacional quickly became a cultural icon and a creative hub of New York’s downtown in the 1980s. It combined the social ritual of eating with installation and performance art, blurring the boundaries between food, art, design, architecture and mass media. Miralda’s El Internacional (1984–1986) documents the restaurant’s history through the memories of the people who contributed to it. Richly illustrated and featuring some of El Internacional’s most successful recipes, this volume tells the story of a crucial piece of urban history from a city not always able to protect its landmarks.
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livres
livres
Publication:
février 2017
février 2017
Sujet:
Bouffe
Bouffe
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livres
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This publication explores how the topic of food and associated processes such as its production and consumption are critically reflected in the international art of today. The catalogue for the 13th Triennial of Small-Scale Sculpture presents over forty artistic approaches from across the continents, in which it becomes clear how food can be understood as exemplified by(...)
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This publication explores how the topic of food and associated processes such as its production and consumption are critically reflected in the international art of today. The catalogue for the 13th Triennial of Small-Scale Sculpture presents over forty artistic approaches from across the continents, in which it becomes clear how food can be understood as exemplified by(...)
Titre:
Food: ecologies of the everyday.
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This publication explores how the topic of food and associated processes such as its production and consumption are critically reflected in the international art of today. The catalogue for the 13th Triennial of Small-Scale Sculpture presents over forty artistic approaches from across the continents, in which it becomes clear how food can be understood as exemplified by aesthetic, social, ecological and economical connections.
Food: ecologies of the everyday.
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This publication explores how the topic of food and associated processes such as its production and consumption are critically reflected in the international art of today. The catalogue for the 13th Triennial of Small-Scale Sculpture presents over forty artistic approaches from across the continents, in which it becomes clear how food can be understood as exemplified by aesthetic, social, ecological and economical connections.
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livres
livres
Publication:
juin 2016
juin 2016
Sujet:
Bouffe
Bouffe
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livres
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$31.95
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Depuis plusieurs années, Anthony Duchêne s’intéresse à l’univers des sensations, gustatives, olfactives, visuelles et tactiles. Entrecroisant les domaines rationnels et ceux des sciences humaines, l’artiste évoque par ses réalisations des figures d’hybridations et de mutations d’espèces végétales et animales à partir desquelles il imagine des combinaisons inédites. Il(...)
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Depuis plusieurs années, Anthony Duchêne s’intéresse à l’univers des sensations, gustatives, olfactives, visuelles et tactiles. Entrecroisant les domaines rationnels et ceux des sciences humaines, l’artiste évoque par ses réalisations des figures d’hybridations et de mutations d’espèces végétales et animales à partir desquelles il imagine des combinaisons inédites. Il(...)
Titre:
Anthony Duchêne : sauce béarnaise syndrome
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Depuis plusieurs années, Anthony Duchêne s’intéresse à l’univers des sensations, gustatives, olfactives, visuelles et tactiles. Entrecroisant les domaines rationnels et ceux des sciences humaines, l’artiste évoque par ses réalisations des figures d’hybridations et de mutations d’espèces végétales et animales à partir desquelles il imagine des combinaisons inédites. Il provoque des rapprochements de parties animales, de matériaux et de composants disparates qui, visuellement, apparaissent soutenus par une logique organique, mais ne sont en réalité que des leurres, des faux-semblants.
Anthony Duchêne : sauce béarnaise syndrome
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Depuis plusieurs années, Anthony Duchêne s’intéresse à l’univers des sensations, gustatives, olfactives, visuelles et tactiles. Entrecroisant les domaines rationnels et ceux des sciences humaines, l’artiste évoque par ses réalisations des figures d’hybridations et de mutations d’espèces végétales et animales à partir desquelles il imagine des combinaisons inédites. Il provoque des rapprochements de parties animales, de matériaux et de composants disparates qui, visuellement, apparaissent soutenus par une logique organique, mais ne sont en réalité que des leurres, des faux-semblants.
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livres
livres
Publication:
octobre 2013
octobre 2013
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Bouffe
Bouffe
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livres
livres
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$30.00
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Introduction by Lucy Lippard, essay by Mike Davis. Between October 2006 and April 2007, three gardens were given away. Each garden was planted in one of the three microclimates in San Francisco: sunbelt, transition belt and fog belt. The households were selected based on an ad posted on Craiglist. It was posted on October 10th ad midnight. By 9:30am October 11th, we had(...)
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Introduction by Lucy Lippard, essay by Mike Davis. Between October 2006 and April 2007, three gardens were given away. Each garden was planted in one of the three microclimates in San Francisco: sunbelt, transition belt and fog belt. The households were selected based on an ad posted on Craiglist. It was posted on October 10th ad midnight. By 9:30am October 11th, we had(...)
Publication:
septembre 2008, San Francisco
septembre 2008, San Francisco
Titre:
Amy Franceschini: victory gardens 2007: a plan for subsidized urban gardens
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Introduction by Lucy Lippard, essay by Mike Davis. Between October 2006 and April 2007, three gardens were given away. Each garden was planted in one of the three microclimates in San Francisco: sunbelt, transition belt and fog belt. The households were selected based on an ad posted on Craiglist. It was posted on October 10th ad midnight. By 9:30am October 11th, we had received over 800 responses. Each garden was delivered on the Victory Garden Trike and included a planting party, a Starter Kit, and two lessons. The lessons included how to build a raised bed, install a drip system, planting instructions, seasonal planting, seed saving, harvesting methods, composting, and canning. 1 Artist 1 Concept is a series of books by individual artists, produced by The Expanding Color System.
Amy Franceschini: victory gardens 2007: a plan for subsidized urban gardens
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Introduction by Lucy Lippard, essay by Mike Davis. Between October 2006 and April 2007, three gardens were given away. Each garden was planted in one of the three microclimates in San Francisco: sunbelt, transition belt and fog belt. The households were selected based on an ad posted on Craiglist. It was posted on October 10th ad midnight. By 9:30am October 11th, we had received over 800 responses. Each garden was delivered on the Victory Garden Trike and included a planting party, a Starter Kit, and two lessons. The lessons included how to build a raised bed, install a drip system, planting instructions, seasonal planting, seed saving, harvesting methods, composting, and canning. 1 Artist 1 Concept is a series of books by individual artists, produced by The Expanding Color System.
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livres
livres
Publication:
septembre 2008, San Francisco
septembre 2008, San Francisco
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livres
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EOOS takes forty kitchen utensils and uses them to reconfigure the entire world of the kitchen. Away from the well-trodden path of design theory and design history - with all its stylistic histories and theories borrowed from sociology and ethnography - EOOS deploys Poetical Analysis to describe the creative process of design and usage of objects. This design philosophy(...)
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EOOS takes forty kitchen utensils and uses them to reconfigure the entire world of the kitchen. Away from the well-trodden path of design theory and design history - with all its stylistic histories and theories borrowed from sociology and ethnography - EOOS deploys Poetical Analysis to describe the creative process of design and usage of objects. This design philosophy(...)
Publication:
juillet 2008, New York
juillet 2008, New York
Titre:
EOOS The Cooked Kitchen a poetical analysis
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EOOS takes forty kitchen utensils and uses them to reconfigure the entire world of the kitchen. Away from the well-trodden path of design theory and design history - with all its stylistic histories and theories borrowed from sociology and ethnography - EOOS deploys Poetical Analysis to describe the creative process of design and usage of objects. This design philosophy seeks out intuitive images, rituals and myths serving as a point of departure for the creative process. Ancient myths meet with today's high tech. EOOS is able to do justice to the complex background of theory and practice.
EOOS The Cooked Kitchen a poetical analysis
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EOOS takes forty kitchen utensils and uses them to reconfigure the entire world of the kitchen. Away from the well-trodden path of design theory and design history - with all its stylistic histories and theories borrowed from sociology and ethnography - EOOS deploys Poetical Analysis to describe the creative process of design and usage of objects. This design philosophy seeks out intuitive images, rituals and myths serving as a point of departure for the creative process. Ancient myths meet with today's high tech. EOOS is able to do justice to the complex background of theory and practice.
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livres
livres
Publication:
juillet 2008, New York
juillet 2008, New York
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livres
livres
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This fascinating study traces the history of San Francisco's park system, from the earliest city plans, which made no provision for a public park, through the private garden movement of the 1850s and 1860s, Frederick Law Olmsted's early involvement in developing a comprehensive parks plan, the design and construction of Golden Gate Park, and, finally, to the expansion of(...)
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This fascinating study traces the history of San Francisco's park system, from the earliest city plans, which made no provision for a public park, through the private garden movement of the 1850s and 1860s, Frederick Law Olmsted's early involvement in developing a comprehensive parks plan, the design and construction of Golden Gate Park, and, finally, to the expansion of(...)
Titre:
Building San Francisco's parks 1850-1930
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This fascinating study traces the history of San Francisco's park system, from the earliest city plans, which made no provision for a public park, through the private garden movement of the 1850s and 1860s, Frederick Law Olmsted's early involvement in developing a comprehensive parks plan, the design and construction of Golden Gate Park, and, finally, to the expansion of green space in the first third of the twentieth century. Terence Young documents this history and maps, the political, cultural, and social dimensions of landscape design in urban America, offering new insights into the transformation of San Francisco's physical environment and quality of life through its world-famous park system.
Building San Francisco's parks 1850-1930
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This fascinating study traces the history of San Francisco's park system, from the earliest city plans, which made no provision for a public park, through the private garden movement of the 1850s and 1860s, Frederick Law Olmsted's early involvement in developing a comprehensive parks plan, the design and construction of Golden Gate Park, and, finally, to the expansion of green space in the first third of the twentieth century. Terence Young documents this history and maps, the political, cultural, and social dimensions of landscape design in urban America, offering new insights into the transformation of San Francisco's physical environment and quality of life through its world-famous park system.
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livres
livres
Publication:
avril 2008, Baltimore
avril 2008, Baltimore
Sujet:
Bouffe
Bouffe
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livres
livres
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Ferran Adria has revolutionized the world of gastronomy over the last 20 years. Food for thought: thought for food explores the essence of Adria's restaurant, elBulli, creativity with hundreds of color photographs of his creations, including every single dish ever created by elBulli. Inspired by Adria's controversial participation in Documenta 12, this volume(...)
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Ferran Adria has revolutionized the world of gastronomy over the last 20 years. Food for thought: thought for food explores the essence of Adria's restaurant, elBulli, creativity with hundreds of color photographs of his creations, including every single dish ever created by elBulli. Inspired by Adria's controversial participation in Documenta 12, this volume(...)
Titre:
Food for thought; thought for food
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Ferran Adria has revolutionized the world of gastronomy over the last 20 years. Food for thought: thought for food explores the essence of Adria's restaurant, elBulli, creativity with hundreds of color photographs of his creations, including every single dish ever created by elBulli. Inspired by Adria's controversial participation in Documenta 12, this volume features lively dialogue between the most potent critics and creators of the art and gastronomic worlds, including Heston Blumenthal, Bill Burford, Jerry Saltz, Massmiliano Gioni, Anya Gallaccio, Peter Kubelka, Antoni Miralda, Carsten Holler, Bice Curiger, Adrian Searle, Davide Paolini.
Food for thought; thought for food
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Ferran Adria has revolutionized the world of gastronomy over the last 20 years. Food for thought: thought for food explores the essence of Adria's restaurant, elBulli, creativity with hundreds of color photographs of his creations, including every single dish ever created by elBulli. Inspired by Adria's controversial participation in Documenta 12, this volume features lively dialogue between the most potent critics and creators of the art and gastronomic worlds, including Heston Blumenthal, Bill Burford, Jerry Saltz, Massmiliano Gioni, Anya Gallaccio, Peter Kubelka, Antoni Miralda, Carsten Holler, Bice Curiger, Adrian Searle, Davide Paolini.
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livres
livres
Publication:
juin 2009
juin 2009
Sujet:
Bouffe
Bouffe
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livres
livres
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Using facts, anecdotes, and personal observation, architect and longtime advocate for the preservation of American architecture Harvey H. Kaiser leads the reader through more than 200 places of interest across the United States. Covering the entire nation and presented by region, this book takes the reader on a journey through recognizable icons such as the Statue of(...)
$48.00
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Using facts, anecdotes, and personal observation, architect and longtime advocate for the preservation of American architecture Harvey H. Kaiser leads the reader through more than 200 places of interest across the United States. Covering the entire nation and presented by region, this book takes the reader on a journey through recognizable icons such as the Statue of(...)
Titre:
The national park architecture sourcebook
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$48.00
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Using facts, anecdotes, and personal observation, architect and longtime advocate for the preservation of American architecture Harvey H. Kaiser leads the reader through more than 200 places of interest across the United States. Covering the entire nation and presented by region, this book takes the reader on a journey through recognizable icons such as the Statue of Liberty, Mount Rushmore, Lincoln Memorial, Jefferson National Expansion Memorial Arch, and the USS Arizona. The extraordinary rustic buildings of the National Parks at Yellowstone, Carter Lake, Yosemite, and the Grand Canyon are explored as well as frontier military forts and trading posts like Fort Sumter, Bent's Old Fort, and Fort Clatsop. There are the southwestern sites of the mysterious Anasazi and Chaco cultures and missions of San Antonio, Tumacacori, Pecos, and Salinas Pueblo. Kaiser's descriptions let readers not only feel as if they have shared the experience of these places but also gain a solid understanding of why the architecture is significant to American history.
The national park architecture sourcebook
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$48.00
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Using facts, anecdotes, and personal observation, architect and longtime advocate for the preservation of American architecture Harvey H. Kaiser leads the reader through more than 200 places of interest across the United States. Covering the entire nation and presented by region, this book takes the reader on a journey through recognizable icons such as the Statue of Liberty, Mount Rushmore, Lincoln Memorial, Jefferson National Expansion Memorial Arch, and the USS Arizona. The extraordinary rustic buildings of the National Parks at Yellowstone, Carter Lake, Yosemite, and the Grand Canyon are explored as well as frontier military forts and trading posts like Fort Sumter, Bent's Old Fort, and Fort Clatsop. There are the southwestern sites of the mysterious Anasazi and Chaco cultures and missions of San Antonio, Tumacacori, Pecos, and Salinas Pueblo. Kaiser's descriptions let readers not only feel as if they have shared the experience of these places but also gain a solid understanding of why the architecture is significant to American history.
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livres
livres
Publication:
mai 2008, New York
mai 2008, New York
Sujet:
Bouffe
Bouffe
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livres
livres
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$32.00
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Charlotte Birnbaum meets with Gilbert & George to discuss 'The Meal' — a culinary performance organized in 1969 by the British duo, with David Hockney as the guest of honor. Also included here are photos and memorabilia from the singular event.
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Charlotte Birnbaum meets with Gilbert & George to discuss 'The Meal' — a culinary performance organized in 1969 by the British duo, with David Hockney as the guest of honor. Also included here are photos and memorabilia from the singular event.
Titre:
The meal: a conversation with Gilbert & George
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Charlotte Birnbaum meets with Gilbert & George to discuss 'The Meal' — a culinary performance organized in 1969 by the British duo, with David Hockney as the guest of honor. Also included here are photos and memorabilia from the singular event.
The meal: a conversation with Gilbert & George
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Charlotte Birnbaum meets with Gilbert & George to discuss 'The Meal' — a culinary performance organized in 1969 by the British duo, with David Hockney as the guest of honor. Also included here are photos and memorabilia from the singular event.
Classification:
livres
livres
Publication:
octobre 2018
octobre 2018
Sujet:
Bouffe
Bouffe
