198 Résultats
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livres
livres
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$75.95
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Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Its thirteen essays discuss the multiple scales and ideologies of productive landscapes—from market gardens in sixteenth-century Paris to polder planning near mid-twentieth century Amsterdam to opportunistic agriculture in today’s Global South—and(...)
$75.95
(disponible sur commande)
Résumé:
Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Its thirteen essays discuss the multiple scales and ideologies of productive landscapes—from market gardens in sixteenth-century Paris to polder planning near mid-twentieth century Amsterdam to opportunistic agriculture in today’s Global South—and(...)
Titre:
Food and the city: histories of culture and cultivation
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$75.95
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Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Its thirteen essays discuss the multiple scales and ideologies of productive landscapes—from market gardens in sixteenth-century Paris to polder planning near mid-twentieth century Amsterdam to opportunistic agriculture in today’s Global South—and underscore the symbiotic connection between productive landscape and urban form across times and geographies.
Food and the city: histories of culture and cultivation
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Prix:
$75.95
(disponible sur commande)
Résumé:
Food and the City explores the physical, social, and political relations between the production of food and urban settlements. Its thirteen essays discuss the multiple scales and ideologies of productive landscapes—from market gardens in sixteenth-century Paris to polder planning near mid-twentieth century Amsterdam to opportunistic agriculture in today’s Global South—and underscore the symbiotic connection between productive landscape and urban form across times and geographies.
Classification:
livres
livres
Publication:
avril 2015
avril 2015
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
The futurist cookbook
The futurist cookbook
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$40.00
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In 1932, F. T. Marinetti and his collaborator Fillìa published The Futurist Cookbook, a manifesto-as-culinary-innovation. Replete with experimental recipes (the founder of Futurism, Marinetti, is known to have ranted about the social dangers of pasta eating), the book is a multilayered exploration of cultural metabolisms, with the dining table as its centerpiece, of course!
$40.00
(disponible sur commande)
Résumé:
In 1932, F. T. Marinetti and his collaborator Fillìa published The Futurist Cookbook, a manifesto-as-culinary-innovation. Replete with experimental recipes (the founder of Futurism, Marinetti, is known to have ranted about the social dangers of pasta eating), the book is a multilayered exploration of cultural metabolisms, with the dining table as its centerpiece, of course!
Titre:
The futurist cookbook
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$40.00
(disponible sur commande)
Résumé:
In 1932, F. T. Marinetti and his collaborator Fillìa published The Futurist Cookbook, a manifesto-as-culinary-innovation. Replete with experimental recipes (the founder of Futurism, Marinetti, is known to have ranted about the social dangers of pasta eating), the book is a multilayered exploration of cultural metabolisms, with the dining table as its centerpiece, of course!
The futurist cookbook
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Prix:
$40.00
(disponible sur commande)
Résumé:
In 1932, F. T. Marinetti and his collaborator Fillìa published The Futurist Cookbook, a manifesto-as-culinary-innovation. Replete with experimental recipes (the founder of Futurism, Marinetti, is known to have ranted about the social dangers of pasta eating), the book is a multilayered exploration of cultural metabolisms, with the dining table as its centerpiece, of course!
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livres
livres
Publication:
mars 2015
mars 2015
Classification:
livres
livres
Titre:
Maraîcher trois étoiles
Maraîcher trois étoiles
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$99.95
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Ce livre, illustré de photographies, se veut à la fois le portrait d’un maraîcher de chefs au parcours exceptionnel, une initiation à l’art du potager au fil des saisons (version nipponne sur sol français), une découverte de légumes méconnus du jardin d’Asafumi Yamashita sans oublier les entretiens et recettes des chefs.
$99.95
(disponible sur commande)
Résumé:
Ce livre, illustré de photographies, se veut à la fois le portrait d’un maraîcher de chefs au parcours exceptionnel, une initiation à l’art du potager au fil des saisons (version nipponne sur sol français), une découverte de légumes méconnus du jardin d’Asafumi Yamashita sans oublier les entretiens et recettes des chefs.
Titre:
Maraîcher trois étoiles
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Prix:
$99.95
(disponible sur commande)
Résumé:
Ce livre, illustré de photographies, se veut à la fois le portrait d’un maraîcher de chefs au parcours exceptionnel, une initiation à l’art du potager au fil des saisons (version nipponne sur sol français), une découverte de légumes méconnus du jardin d’Asafumi Yamashita sans oublier les entretiens et recettes des chefs.
Maraîcher trois étoiles
Actions:
Prix:
$99.95
(disponible sur commande)
Résumé:
Ce livre, illustré de photographies, se veut à la fois le portrait d’un maraîcher de chefs au parcours exceptionnel, une initiation à l’art du potager au fil des saisons (version nipponne sur sol français), une découverte de légumes méconnus du jardin d’Asafumi Yamashita sans oublier les entretiens et recettes des chefs.
Classification:
livres
livres
Publication:
avril 2015
avril 2015
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$50.00
(disponible sur commande)
Résumé:
Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. Cooking for Artists presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by(...)
$50.00
(disponible sur commande)
Résumé:
Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. Cooking for Artists presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by(...)
Titre:
Mina Stone: cooking for artists
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$50.00
(disponible sur commande)
Résumé:
Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. Cooking for Artists presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by Fischer and includes drawings by Hope Atherton, Darren Bader, Matthew Barney, Alex Eagleton, Urs Fischer, Cassandra MacLeod, Elizabeth Peyton, Rob Pruitt, Peter Regli, Josh Smith, Spencer Sweeney and Philippos Theodorides-all members of the community of artists that delights in Stone's cooking.
Mina Stone: cooking for artists
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$50.00
(disponible sur commande)
Résumé:
Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. Cooking for Artists presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by Fischer and includes drawings by Hope Atherton, Darren Bader, Matthew Barney, Alex Eagleton, Urs Fischer, Cassandra MacLeod, Elizabeth Peyton, Rob Pruitt, Peter Regli, Josh Smith, Spencer Sweeney and Philippos Theodorides-all members of the community of artists that delights in Stone's cooking.
Classification:
livres
livres
Publication:
avril 2015
avril 2015
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
CCCP cookbook
CCCP cookbook
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$42.50
(disponible sur commande)
Résumé:
The stories and recipes contained in the CCCP Cook Book reflect its turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is(...)
$42.50
(disponible sur commande)
Résumé:
The stories and recipes contained in the CCCP Cook Book reflect its turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is(...)
Titre:
CCCP cookbook
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Prix:
$42.50
(disponible sur commande)
Résumé:
The stories and recipes contained in the CCCP Cook Book reflect its turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is introduced with a historical story or anecdote from the period, and illustrated using images sourced from original Soviet recipe books collected by the authors, food historians Olga and Pavel Syutkin.
CCCP cookbook
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Prix:
$42.50
(disponible sur commande)
Résumé:
The stories and recipes contained in the CCCP Cook Book reflect its turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is introduced with a historical story or anecdote from the period, and illustrated using images sourced from original Soviet recipe books collected by the authors, food historians Olga and Pavel Syutkin.
Classification:
livres
livres
Publication:
septembre 2015
septembre 2015
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
The architecture of taste
The architecture of taste
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$24.00
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Résumé:
On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these(...)
$24.00
(disponible sur commande)
Résumé:
On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these(...)
Titre:
The architecture of taste
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Prix:
$24.00
(disponible sur commande)
Résumé:
On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these ingredients into an elaborate “lecture de pâtisserie.” Together with Savinien Caracostea and Sanford Kwinter, he methodically deconstructed four conceptual desserts for 400 spectator-diners. The Architecture of Taste recaptures this night and the physiological effects of Hermé’s pastry visions.
The architecture of taste
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$24.00
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Résumé:
On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these ingredients into an elaborate “lecture de pâtisserie.” Together with Savinien Caracostea and Sanford Kwinter, he methodically deconstructed four conceptual desserts for 400 spectator-diners. The Architecture of Taste recaptures this night and the physiological effects of Hermé’s pastry visions.
Classification:
livres
livres
Publication:
juillet 2015
juillet 2015
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
The Modern art cookbook
The Modern art cookbook
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$45.00
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Résumé:
The Modern Art Cookbook provides a window into how modern artists, writers and poets ate, cooked, depicted and wrote about food.
$45.00
(disponible sur commande)
Résumé:
The Modern Art Cookbook provides a window into how modern artists, writers and poets ate, cooked, depicted and wrote about food.
Titre:
The Modern art cookbook
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Prix:
$45.00
(disponible sur commande)
Résumé:
The Modern Art Cookbook provides a window into how modern artists, writers and poets ate, cooked, depicted and wrote about food.
The Modern art cookbook
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Prix:
$45.00
(disponible sur commande)
Résumé:
The Modern Art Cookbook provides a window into how modern artists, writers and poets ate, cooked, depicted and wrote about food.
Classification:
livres
livres
Publication:
octobre 2013
octobre 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$34.95
(disponible sur commande)
Résumé:
Before Zagat and the Michelin star, there was Ralph Rylance (1782–1834) and The Epicure’s Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty(...)
$34.95
(disponible sur commande)
Résumé:
Before Zagat and the Michelin star, there was Ralph Rylance (1782–1834) and The Epicure’s Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty(...)
Titre:
The Epicure's almanack : eating and drinking in Regency London, the original 1815 guidebook
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$34.95
(disponible sur commande)
Résumé:
Before Zagat and the Michelin star, there was Ralph Rylance (1782–1834) and The Epicure’s Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty chophouses and suburban tea gardens to humble tripe shops and dockyard taverns, as well as London’s first Indian restaurant.
The Epicure's almanack : eating and drinking in Regency London, the original 1815 guidebook
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Prix:
$34.95
(disponible sur commande)
Résumé:
Before Zagat and the Michelin star, there was Ralph Rylance (1782–1834) and The Epicure’s Almanack, or Guide to Good Living, his listing of more than 650 eating establishments, taverns, inns, and hotels in and around London in the early nineteenth century. Working single-handedly and on foot, Rylance investigated and reported on a broad range of restaurants, from haughty chophouses and suburban tea gardens to humble tripe shops and dockyard taverns, as well as London’s first Indian restaurant.
Classification:
livres
livres
Publication:
septembre 2013
septembre 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$36.95
(disponible en magasin)
Résumé:
"Science for everyone" is the motto of a new movement involving biology and electronics. Here the do-it-yourself approach that is already well-established on the electronics and computer scene is applied to the field of natural sciences, blurring the borderlines between art and science. The artists and scientists who work in the interdisciplinary way refer to themselves(...)
$36.95
(disponible en magasin)
Résumé:
"Science for everyone" is the motto of a new movement involving biology and electronics. Here the do-it-yourself approach that is already well-established on the electronics and computer scene is applied to the field of natural sciences, blurring the borderlines between art and science. The artists and scientists who work in the interdisciplinary way refer to themselves(...)
Titre:
Home made bio electronic arts
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$36.95
(disponible en magasin)
Résumé:
"Science for everyone" is the motto of a new movement involving biology and electronics. Here the do-it-yourself approach that is already well-established on the electronics and computer scene is applied to the field of natural sciences, blurring the borderlines between art and science. The artists and scientists who work in the interdisciplinary way refer to themselves as bio-hackers or bio-punks and deliberately take up the creative impetus provided by those two movements. Their research aims to communicate scientific knowledge that is otherwise reserved for insiders only.
Home made bio electronic arts
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Prix:
$36.95
(disponible en magasin)
Résumé:
"Science for everyone" is the motto of a new movement involving biology and electronics. Here the do-it-yourself approach that is already well-established on the electronics and computer scene is applied to the field of natural sciences, blurring the borderlines between art and science. The artists and scientists who work in the interdisciplinary way refer to themselves as bio-hackers or bio-punks and deliberately take up the creative impetus provided by those two movements. Their research aims to communicate scientific knowledge that is otherwise reserved for insiders only.
Classification:
livres
livres
Publication:
octobre 2013
octobre 2013
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Actions:
Prix:
$34.95
(disponible sur commande)
Résumé:
In Transition Menu, Martí Guixé shows us the transition from the art of cooking to Food Design. It expands Guixé’s research on food design, the project is based on some of Martí’s personal theories, thoughts and notes. These take shape in an essay and a layout of models that represent an unbalanced transition menu, where old and modern both appear. Added to traditional(...)
$34.95
(disponible sur commande)
Résumé:
In Transition Menu, Martí Guixé shows us the transition from the art of cooking to Food Design. It expands Guixé’s research on food design, the project is based on some of Martí’s personal theories, thoughts and notes. These take shape in an essay and a layout of models that represent an unbalanced transition menu, where old and modern both appear. Added to traditional(...)
Titre:
Transition menu : reviewing creative gastronomy
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Prix:
$34.95
(disponible sur commande)
Résumé:
In Transition Menu, Martí Guixé shows us the transition from the art of cooking to Food Design. It expands Guixé’s research on food design, the project is based on some of Martí’s personal theories, thoughts and notes. These take shape in an essay and a layout of models that represent an unbalanced transition menu, where old and modern both appear. Added to traditional examples is a pinch of what is to come after haute cuisine, and a touch of Food Design.
Transition menu : reviewing creative gastronomy
Actions:
Prix:
$34.95
(disponible sur commande)
Résumé:
In Transition Menu, Martí Guixé shows us the transition from the art of cooking to Food Design. It expands Guixé’s research on food design, the project is based on some of Martí’s personal theories, thoughts and notes. These take shape in an essay and a layout of models that represent an unbalanced transition menu, where old and modern both appear. Added to traditional examples is a pinch of what is to come after haute cuisine, and a touch of Food Design.
Classification:
livres
livres
Publication:
juin 2013
juin 2013
Sujet:
Bouffe
Bouffe
