197 Résultats
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livres
livres
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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
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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
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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
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$34.95
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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
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$36.95
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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
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"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
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$36.95
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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
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$34.95
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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
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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
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$34.95
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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
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$34.95
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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
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$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
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$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
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$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
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$53.50
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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
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$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
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$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:
Kitchen portraits
Kitchen portraits
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$40.00
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Résumé:
Erik Klein Wolterink explores kitchens of various ethnic groups within the city of Amsterdam. For this project he mapped these kitchens in a systematic, almost maniacal way. Every shelf, every cup, every tool is photographed in the way that the original user had left it in his/her kitchen. The result is a detailed documentary about cultural habits. Linda Roodenburg wrote(...)
$40.00
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Résumé:
Erik Klein Wolterink explores kitchens of various ethnic groups within the city of Amsterdam. For this project he mapped these kitchens in a systematic, almost maniacal way. Every shelf, every cup, every tool is photographed in the way that the original user had left it in his/her kitchen. The result is a detailed documentary about cultural habits. Linda Roodenburg wrote(...)
Titre:
Kitchen portraits
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$40.00
(disponible sur commande)
Résumé:
Erik Klein Wolterink explores kitchens of various ethnic groups within the city of Amsterdam. For this project he mapped these kitchens in a systematic, almost maniacal way. Every shelf, every cup, every tool is photographed in the way that the original user had left it in his/her kitchen. The result is a detailed documentary about cultural habits. Linda Roodenburg wrote an essay on this topic, that is included in the book.
Kitchen portraits
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$40.00
(disponible sur commande)
Résumé:
Erik Klein Wolterink explores kitchens of various ethnic groups within the city of Amsterdam. For this project he mapped these kitchens in a systematic, almost maniacal way. Every shelf, every cup, every tool is photographed in the way that the original user had left it in his/her kitchen. The result is a detailed documentary about cultural habits. Linda Roodenburg wrote an essay on this topic, that is included in the book.
Classification:
livres
livres
Publication:
décembre 2012
décembre 2012
Classification:
livres
livres
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$46.95
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Résumé:
Numerous architects - including Mario Cucinella, Kengo Kuma, Dominique Perrault and Amandus Sattler - reveal their favourite recipes and the link between their architecture and personality. The architects prepare a few dishes with the aid of professional chefs - many pages in the book document these exciting cooking events. The book features a total of 30 detailed recipes(...)
$46.95
(disponible sur commande)
Résumé:
Numerous architects - including Mario Cucinella, Kengo Kuma, Dominique Perrault and Amandus Sattler - reveal their favourite recipes and the link between their architecture and personality. The architects prepare a few dishes with the aid of professional chefs - many pages in the book document these exciting cooking events. The book features a total of 30 detailed recipes(...)
Titre:
What architects cook up: architecture, aesthetics, and a love of cooking
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$46.95
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Résumé:
Numerous architects - including Mario Cucinella, Kengo Kuma, Dominique Perrault and Amandus Sattler - reveal their favourite recipes and the link between their architecture and personality. The architects prepare a few dishes with the aid of professional chefs - many pages in the book document these exciting cooking events. The book features a total of 30 detailed recipes in German and English with full-page photos. Each recipe supplements a portrait of the architect with personal statements on cooking, food and drink as well as architecture. Sketches from the architects and details of the dishes also enliven the book. The introduction is an essay on the many links between architecture and cooking.
What architects cook up: architecture, aesthetics, and a love of cooking
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Prix:
$46.95
(disponible sur commande)
Résumé:
Numerous architects - including Mario Cucinella, Kengo Kuma, Dominique Perrault and Amandus Sattler - reveal their favourite recipes and the link between their architecture and personality. The architects prepare a few dishes with the aid of professional chefs - many pages in the book document these exciting cooking events. The book features a total of 30 detailed recipes in German and English with full-page photos. Each recipe supplements a portrait of the architect with personal statements on cooking, food and drink as well as architecture. Sketches from the architects and details of the dishes also enliven the book. The introduction is an essay on the many links between architecture and cooking.
Classification:
livres
livres
Publication:
décembre 2012
décembre 2012
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
Fäviken
Fäviken
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$49.95
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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
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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(...)
Titre:
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 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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Prix:
$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
(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.
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
