183 Résultats
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Huit millions de personnes en France ne peuvent pas se nourrir comme elles le souhaiteraient, obligées pour certaines de recourir aux dons, contraintes pour d'autres de se rabattre sur des produits ''low cost''. A l'opposé de cette réalité, une offre alternative à celle de l'industrie agro-alimentaire, de meilleure qualité (bio, locale...), se développe depuis vingt ans,(...)
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Huit millions de personnes en France ne peuvent pas se nourrir comme elles le souhaiteraient, obligées pour certaines de recourir aux dons, contraintes pour d'autres de se rabattre sur des produits ''low cost''. A l'opposé de cette réalité, une offre alternative à celle de l'industrie agro-alimentaire, de meilleure qualité (bio, locale...), se développe depuis vingt ans,(...)
Titre:
Quand bien manger devient un luxe : en finir avec la précarité alimentaire
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Huit millions de personnes en France ne peuvent pas se nourrir comme elles le souhaiteraient, obligées pour certaines de recourir aux dons, contraintes pour d'autres de se rabattre sur des produits ''low cost''. A l'opposé de cette réalité, une offre alternative à celle de l'industrie agro-alimentaire, de meilleure qualité (bio, locale...), se développe depuis vingt ans, mais n'est accessible qu'aux ménages ayant un certain revenu. Bien manger est devenu un luxe. Cette enquête décrypte les rouages d'un système et explore de nouveaux modèles pour l'alimentation de demain. Lutter contre la précarité alimentaire, c'est agir tout au long de la chaîne, du champ à l'assiette. C'est repenser la place que nous faisons à l'alimentation, dans nos vies et dans notre société.
Quand bien manger devient un luxe : en finir avec la précarité alimentaire
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Résumé:
Huit millions de personnes en France ne peuvent pas se nourrir comme elles le souhaiteraient, obligées pour certaines de recourir aux dons, contraintes pour d'autres de se rabattre sur des produits ''low cost''. A l'opposé de cette réalité, une offre alternative à celle de l'industrie agro-alimentaire, de meilleure qualité (bio, locale...), se développe depuis vingt ans, mais n'est accessible qu'aux ménages ayant un certain revenu. Bien manger est devenu un luxe. Cette enquête décrypte les rouages d'un système et explore de nouveaux modèles pour l'alimentation de demain. Lutter contre la précarité alimentaire, c'est agir tout au long de la chaîne, du champ à l'assiette. C'est repenser la place que nous faisons à l'alimentation, dans nos vies et dans notre société.
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livres
livres
Publication:
avril 2023
avril 2023
Sujet:
Bouffe
Bouffe
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livres
livres
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This is not a food magazine
This is not a food magazine
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A collection of essays and articles about culture and identity in Singapore through the lens of food. This compilation contains contents ranging from Zi Char menus, Home Economics curriculums, unassuming kitchen/cooking tools critical for making signature dishes, to contemplations on specific local food or recipes. There is also interesting relationships between its(...)
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A collection of essays and articles about culture and identity in Singapore through the lens of food. This compilation contains contents ranging from Zi Char menus, Home Economics curriculums, unassuming kitchen/cooking tools critical for making signature dishes, to contemplations on specific local food or recipes. There is also interesting relationships between its(...)
Titre:
This is not a food magazine
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A collection of essays and articles about culture and identity in Singapore through the lens of food. This compilation contains contents ranging from Zi Char menus, Home Economics curriculums, unassuming kitchen/cooking tools critical for making signature dishes, to contemplations on specific local food or recipes. There is also interesting relationships between its contents and design with many insights that might remain unnoticed if not for the author’s versatile and broad range of interests and inquiry.
This is not a food magazine
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A collection of essays and articles about culture and identity in Singapore through the lens of food. This compilation contains contents ranging from Zi Char menus, Home Economics curriculums, unassuming kitchen/cooking tools critical for making signature dishes, to contemplations on specific local food or recipes. There is also interesting relationships between its contents and design with many insights that might remain unnoticed if not for the author’s versatile and broad range of interests and inquiry.
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livres
livres
Publication:
juillet 2023
juillet 2023
Sujet:
Bouffe
Bouffe
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livres
livres
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$41.99
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The concept of the "harlequin" refers to the practice of reassembling dinner scraps cleared from the plates of the wealthy to sell, replated, to the poor in nineteenth-century Paris. In ''The Harlequin Eaters'', Janet Beizer investigates how the alimentary harlequin evolved in the nineteenth and early twentieth centuries from the earlier, similarly patchworked Commedia(...)
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The concept of the "harlequin" refers to the practice of reassembling dinner scraps cleared from the plates of the wealthy to sell, replated, to the poor in nineteenth-century Paris. In ''The Harlequin Eaters'', Janet Beizer investigates how the alimentary harlequin evolved in the nineteenth and early twentieth centuries from the earlier, similarly patchworked Commedia(...)
Titre:
The harlequin eaters: From food scaps to modernism in Nineteenth-century France
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The concept of the "harlequin" refers to the practice of reassembling dinner scraps cleared from the plates of the wealthy to sell, replated, to the poor in nineteenth-century Paris. In ''The Harlequin Eaters'', Janet Beizer investigates how the alimentary harlequin evolved in the nineteenth and early twentieth centuries from the earlier, similarly patchworked Commedia dell’Arte Harlequin character and can be used to rethink the entangled place of class, race, and food in the longer history of modernism.
The harlequin eaters: From food scaps to modernism in Nineteenth-century France
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The concept of the "harlequin" refers to the practice of reassembling dinner scraps cleared from the plates of the wealthy to sell, replated, to the poor in nineteenth-century Paris. In ''The Harlequin Eaters'', Janet Beizer investigates how the alimentary harlequin evolved in the nineteenth and early twentieth centuries from the earlier, similarly patchworked Commedia dell’Arte Harlequin character and can be used to rethink the entangled place of class, race, and food in the longer history of modernism.
Classification:
livres
livres
Publication:
janvier 2024
janvier 2024
Sujet:
Bouffe
Bouffe
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livres
livres
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$67.95
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Des légumes en hiver est un manuel pratique destiné aux jardiniers amateurs comme aux professionnels du maraichage. En vingt chapitres illustrés, Eliot Coleman, cultivateur américain et pionnier de l'agriculture biologique, dévoile les méthodes qu'il développe au coeur de son exploitation de petite surface, selon trois principes primordiaux : diminuer l'impact(...)
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Des légumes en hiver est un manuel pratique destiné aux jardiniers amateurs comme aux professionnels du maraichage. En vingt chapitres illustrés, Eliot Coleman, cultivateur américain et pionnier de l'agriculture biologique, dévoile les méthodes qu'il développe au coeur de son exploitation de petite surface, selon trois principes primordiaux : diminuer l'impact(...)
Titre:
Des légumes en hiver : produire en abondance même sous la neige
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Des légumes en hiver est un manuel pratique destiné aux jardiniers amateurs comme aux professionnels du maraichage. En vingt chapitres illustrés, Eliot Coleman, cultivateur américain et pionnier de l'agriculture biologique, dévoile les méthodes qu'il développe au coeur de son exploitation de petite surface, selon trois principes primordiaux : diminuer l'impact environnemental, densifier les cultures et réduire le coût financier de son exploitation. Particulièrement connu pour ses techniques de culture hivernales et respectueuses de l'environnement, ce producteur explique comment parvenir à récolter des légumes variés et de qualité, quelle que soit la saison. Il défend l'utilité des serres mobiles et des tunnels, encore inexploités en France, l'une des clés du succès pour les récoltes de primeurs tout au long de l'année. Le lecteur apprend pas à pas à préparer un sol, puis à semer et à récolter à l'aide d'un équipement modeste et peu mécanisé évitant au maximum le recours aux énergies polluantes. Schémas et planning explicatifs jalonnent l'ouvrage afin d'aider chacun à cultiver des légumes, même lorsque les conditions climatiques ne s'y prêtent pas. Les conseils de l'auteur accompagnent les producteurs en herbe à chaque étape de leur apprentissage en leur permettant notamment de faire face aux questions et difficultés qu'ils peuvent rencontrer dans la mise en oeuvre de cultures saines ou encore en abordant la question des outils nécessaires à ce travail de la terre. Des légumes en hiver se présente comme un plaidoyer pour une relocalisation des productions agricoles.
Des légumes en hiver : produire en abondance même sous la neige
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$67.95
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Résumé:
Des légumes en hiver est un manuel pratique destiné aux jardiniers amateurs comme aux professionnels du maraichage. En vingt chapitres illustrés, Eliot Coleman, cultivateur américain et pionnier de l'agriculture biologique, dévoile les méthodes qu'il développe au coeur de son exploitation de petite surface, selon trois principes primordiaux : diminuer l'impact environnemental, densifier les cultures et réduire le coût financier de son exploitation. Particulièrement connu pour ses techniques de culture hivernales et respectueuses de l'environnement, ce producteur explique comment parvenir à récolter des légumes variés et de qualité, quelle que soit la saison. Il défend l'utilité des serres mobiles et des tunnels, encore inexploités en France, l'une des clés du succès pour les récoltes de primeurs tout au long de l'année. Le lecteur apprend pas à pas à préparer un sol, puis à semer et à récolter à l'aide d'un équipement modeste et peu mécanisé évitant au maximum le recours aux énergies polluantes. Schémas et planning explicatifs jalonnent l'ouvrage afin d'aider chacun à cultiver des légumes, même lorsque les conditions climatiques ne s'y prêtent pas. Les conseils de l'auteur accompagnent les producteurs en herbe à chaque étape de leur apprentissage en leur permettant notamment de faire face aux questions et difficultés qu'ils peuvent rencontrer dans la mise en oeuvre de cultures saines ou encore en abordant la question des outils nécessaires à ce travail de la terre. Des légumes en hiver se présente comme un plaidoyer pour une relocalisation des productions agricoles.
Classification:
livres
livres
Publication:
novembre 2013
novembre 2013
Sujet:
Bouffe
Bouffe
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livres
livres
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The heem parks (parks that predominately feature native wild plants) De Braak, the K. Landwehrpark and, especially, the Jac.P. Thijsse Park in Amstelveen in the Netherlands, have been important sources of inspiration for landscape architects, gardeners, and nature lovers throughout the world since they were first laid out over fifty years ago. This new book looks at the(...)
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The heem parks (parks that predominately feature native wild plants) De Braak, the K. Landwehrpark and, especially, the Jac.P. Thijsse Park in Amstelveen in the Netherlands, have been important sources of inspiration for landscape architects, gardeners, and nature lovers throughout the world since they were first laid out over fifty years ago. This new book looks at the(...)
Titre:
Jac. P. Thijsse Park : designed Dutch landscape
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The heem parks (parks that predominately feature native wild plants) De Braak, the K. Landwehrpark and, especially, the Jac.P. Thijsse Park in Amstelveen in the Netherlands, have been important sources of inspiration for landscape architects, gardeners, and nature lovers throughout the world since they were first laid out over fifty years ago. This new book looks at the extraordinary history of these parks and the work of the landscape architect Christiaan Broerse and his colleague, the botanist Koos Landwehr. It also details Broerse and Landwehr’s creative and highly original use of a great variety of native plants in these parks. Bekkers analyses the parks as integral elements of Amsterdam’s urban expansion plans and demonstrates how successfully Broerse and Landwehr resolved the tension between the conservation movement and city planners. He shows too how interest in the Amstelveen heem parks have grown over time. These parks have played a key role, for instance, in the increasing emphasis on the use of native plants in the layout of green areas. The book is richly illustrated, with specially commissioned full-colour photographs by Jan Derwig and aerial photographs by Jan Schot. Also included are historical illustrations and sketches.
Jac. P. Thijsse Park : designed Dutch landscape
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Résumé:
The heem parks (parks that predominately feature native wild plants) De Braak, the K. Landwehrpark and, especially, the Jac.P. Thijsse Park in Amstelveen in the Netherlands, have been important sources of inspiration for landscape architects, gardeners, and nature lovers throughout the world since they were first laid out over fifty years ago. This new book looks at the extraordinary history of these parks and the work of the landscape architect Christiaan Broerse and his colleague, the botanist Koos Landwehr. It also details Broerse and Landwehr’s creative and highly original use of a great variety of native plants in these parks. Bekkers analyses the parks as integral elements of Amsterdam’s urban expansion plans and demonstrates how successfully Broerse and Landwehr resolved the tension between the conservation movement and city planners. He shows too how interest in the Amstelveen heem parks have grown over time. These parks have played a key role, for instance, in the increasing emphasis on the use of native plants in the layout of green areas. The book is richly illustrated, with specially commissioned full-colour photographs by Jan Derwig and aerial photographs by Jan Schot. Also included are historical illustrations and sketches.
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livres
livres
Publication:
janvier 1900, Amsterdam
janvier 1900, Amsterdam
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livres
livres
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This publication showcases transformative solutions for food insecurity in the UAE over the past 50 years. From innovations in the private sector to public policy initiatives, these strategies aim to eliminate hunger by providing year-round access to nutritious food in a country whose natural landscape is unconducive to farming. The book is published on the occasion of(...)
$56.00
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This publication showcases transformative solutions for food insecurity in the UAE over the past 50 years. From innovations in the private sector to public policy initiatives, these strategies aim to eliminate hunger by providing year-round access to nutritious food in a country whose natural landscape is unconducive to farming. The book is published on the occasion of(...)
Titre:
On foraging: Food knowledge and environmental imaginaries in the UAE’s landscape
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$56.00
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This publication showcases transformative solutions for food insecurity in the UAE over the past 50 years. From innovations in the private sector to public policy initiatives, these strategies aim to eliminate hunger by providing year-round access to nutritious food in a country whose natural landscape is unconducive to farming. The book is published on the occasion of 'On Foraging: Food Knowledge and Environmental Imaginaries' in the UAE’s Landscape, an exhibition commissioned by Warehouse421 for the UAE Pavilion at Expo 2020, Dubai, UAE.
On foraging: Food knowledge and environmental imaginaries in the UAE’s landscape
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$56.00
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This publication showcases transformative solutions for food insecurity in the UAE over the past 50 years. From innovations in the private sector to public policy initiatives, these strategies aim to eliminate hunger by providing year-round access to nutritious food in a country whose natural landscape is unconducive to farming. The book is published on the occasion of 'On Foraging: Food Knowledge and Environmental Imaginaries' in the UAE’s Landscape, an exhibition commissioned by Warehouse421 for the UAE Pavilion at Expo 2020, Dubai, UAE.
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livres
livres
Publication:
juin 2023
juin 2023
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$42.00
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"Empire shops" were first developed in London in the 1920s to teach the British to consume foodstuffs from the colonies and overseas territories. Although none of the stores ever opened, they were intended to make previously unfamiliar produce and products—sultanas from Australia, oranges from Palestine, cloves from Zanzibar, and rum from Jamaica—available in the British(...)
$42.00
(disponible en magasin)
Résumé:
"Empire shops" were first developed in London in the 1920s to teach the British to consume foodstuffs from the colonies and overseas territories. Although none of the stores ever opened, they were intended to make previously unfamiliar produce and products—sultanas from Australia, oranges from Palestine, cloves from Zanzibar, and rum from Jamaica—available in the British(...)
Sujet:
Bouffe
Bouffe
Publication:
avril 2018
avril 2018
Titre:
Cooking Sections: The Empire Remains shop
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"Empire shops" were first developed in London in the 1920s to teach the British to consume foodstuffs from the colonies and overseas territories. Although none of the stores ever opened, they were intended to make previously unfamiliar produce and products—sultanas from Australia, oranges from Palestine, cloves from Zanzibar, and rum from Jamaica—available in the British Isles. "The Empire Remains Shop" speculates on the possibility and implications of selling back the remains of the British Empire in London today.
Cooking Sections: The Empire Remains shop
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"Empire shops" were first developed in London in the 1920s to teach the British to consume foodstuffs from the colonies and overseas territories. Although none of the stores ever opened, they were intended to make previously unfamiliar produce and products—sultanas from Australia, oranges from Palestine, cloves from Zanzibar, and rum from Jamaica—available in the British Isles. "The Empire Remains Shop" speculates on the possibility and implications of selling back the remains of the British Empire in London today.
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livres
livres
Publication:
avril 2018
avril 2018
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$32.00
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Résumé:
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.
$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.
Titre:
The meal: a conversation with Gilbert & George
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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.
The meal: a conversation with Gilbert & George
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$32.00
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Résumé:
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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livres
livres
Publication:
octobre 2018
octobre 2018
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Prix:
$49.95
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Résumé:
For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, "The Garden Chef" presents fascinating stories and signature recipes(...)
$49.95
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Résumé:
For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, "The Garden Chef" presents fascinating stories and signature recipes(...)
Titre:
The garden chef: recipes and stories from plant to plate
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$49.95
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For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, "The Garden Chef" presents fascinating stories and signature recipes from the kitchen gardens of more than 35 of the world's best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration.
The garden chef: recipes and stories from plant to plate
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$49.95
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Résumé:
For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, "The Garden Chef" presents fascinating stories and signature recipes from the kitchen gardens of more than 35 of the world's best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration.
Classification:
livres
livres
Publication:
mai 2019
mai 2019
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$14.95
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Résumé:
How did farmer's markets, nosetotail, locavorism, organic eating, CSAs, whole foods, and Whole Foods become synonymous with 'good food'? And are these practices really producing food that is morally, environmentally, or economically sustainable? Rebecca Tucker's compelling, reported argument shows that we must work to undo the moral coding that we use to interpret how(...)
$14.95
(disponible sur commande)
Résumé:
How did farmer's markets, nosetotail, locavorism, organic eating, CSAs, whole foods, and Whole Foods become synonymous with 'good food'? And are these practices really producing food that is morally, environmentally, or economically sustainable? Rebecca Tucker's compelling, reported argument shows that we must work to undo the moral coding that we use to interpret how(...)
Titre:
A matter of taste: a farmers market devotee's argument for inviting science to the table
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$14.95
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How did farmer's markets, nosetotail, locavorism, organic eating, CSAs, whole foods, and Whole Foods become synonymous with 'good food'? And are these practices really producing food that is morally, environmentally, or economically sustainable? Rebecca Tucker's compelling, reported argument shows that we must work to undo the moral coding that we use to interpret how we come by what we put on our plates.
A matter of taste: a farmers market devotee's argument for inviting science to the table
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$14.95
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Résumé:
How did farmer's markets, nosetotail, locavorism, organic eating, CSAs, whole foods, and Whole Foods become synonymous with 'good food'? And are these practices really producing food that is morally, environmentally, or economically sustainable? Rebecca Tucker's compelling, reported argument shows that we must work to undo the moral coding that we use to interpret how we come by what we put on our plates.
Classification:
livres
livres
Publication:
novembre 2018
novembre 2018
Sujet:
Bouffe
Bouffe
