193 Résultats
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$55.90
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"Food and architecture! is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been(...)
$55.90
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"Food and architecture! is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been(...)
Titre:
Food and architecture: at the table
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"Food and architecture! is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue. Each of the four sections – Regionalism, Sustainability, Craft, and Authenticity – focuses on a core area of overlap between food and architecture. Structured around a series of 'conversations' between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections.
Food and architecture: at the table
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$55.90
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Résumé:
"Food and architecture! is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue. Each of the four sections – Regionalism, Sustainability, Craft, and Authenticity – focuses on a core area of overlap between food and architecture. Structured around a series of 'conversations' between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections.
Classification:
livres
livres
Publication:
septembre 2016
septembre 2016
Sujet:
Bouffe
Bouffe
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livres
livres
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$38.95
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Résumé:
A tale of diversity within our damaged landscapes, The Mushroom at the End of the World follows one of the strangest commodity chains of our times to explore the unexpected corners of capitalism. Here, we witness the varied and peculiar worlds of matsutake commerce: the worlds of Japanese gourmets, capitalist traders, Hmong jungle fighters, industrial forests, Yi Chinese(...)
$38.95
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A tale of diversity within our damaged landscapes, The Mushroom at the End of the World follows one of the strangest commodity chains of our times to explore the unexpected corners of capitalism. Here, we witness the varied and peculiar worlds of matsutake commerce: the worlds of Japanese gourmets, capitalist traders, Hmong jungle fighters, industrial forests, Yi Chinese(...)
Publication:
octobre 2015
octobre 2015
Titre:
The mushroom at the end of the world: on the possibility of life in capitalist ruins
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$38.95
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A tale of diversity within our damaged landscapes, The Mushroom at the End of the World follows one of the strangest commodity chains of our times to explore the unexpected corners of capitalism. Here, we witness the varied and peculiar worlds of matsutake commerce: the worlds of Japanese gourmets, capitalist traders, Hmong jungle fighters, industrial forests, Yi Chinese goat herders, Finnish nature guides, and more. These companions also lead us into fungal ecologies and forest histories to better understand the promise of cohabitation in a time of massive human destruction. By investigating one of the world’s most sought-after fungi, The Mushroom at the End of the World presents an original examination into the relation between capitalist destruction and collaborative survival within multispecies landscapes, the prerequisite for continuing life on earth.
The mushroom at the end of the world: on the possibility of life in capitalist ruins
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$38.95
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Résumé:
A tale of diversity within our damaged landscapes, The Mushroom at the End of the World follows one of the strangest commodity chains of our times to explore the unexpected corners of capitalism. Here, we witness the varied and peculiar worlds of matsutake commerce: the worlds of Japanese gourmets, capitalist traders, Hmong jungle fighters, industrial forests, Yi Chinese goat herders, Finnish nature guides, and more. These companions also lead us into fungal ecologies and forest histories to better understand the promise of cohabitation in a time of massive human destruction. By investigating one of the world’s most sought-after fungi, The Mushroom at the End of the World presents an original examination into the relation between capitalist destruction and collaborative survival within multispecies landscapes, the prerequisite for continuing life on earth.
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livres
livres
Publication:
octobre 2015
octobre 2015
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livres
livres
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$11.95
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En pleine révolution culinaire, Voltaire enquête sur les traces d'un assassin qui sème derrière lui tartes au cyanure et ragoûts à l'arsenic. L'aide de la brillante marquise du Châtelet, experte en recherches scientifiques, et de l'abbé Linant, fin gourmet, ne sera pas de trop pour rendre l'appétit aux gastronomes.
$11.95
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Résumé:
En pleine révolution culinaire, Voltaire enquête sur les traces d'un assassin qui sème derrière lui tartes au cyanure et ragoûts à l'arsenic. L'aide de la brillante marquise du Châtelet, experte en recherches scientifiques, et de l'abbé Linant, fin gourmet, ne sera pas de trop pour rendre l'appétit aux gastronomes.
Titre:
Crimes et condiments : Voltaire mène l'enquête
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En pleine révolution culinaire, Voltaire enquête sur les traces d'un assassin qui sème derrière lui tartes au cyanure et ragoûts à l'arsenic. L'aide de la brillante marquise du Châtelet, experte en recherches scientifiques, et de l'abbé Linant, fin gourmet, ne sera pas de trop pour rendre l'appétit aux gastronomes.
Crimes et condiments : Voltaire mène l'enquête
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Résumé:
En pleine révolution culinaire, Voltaire enquête sur les traces d'un assassin qui sème derrière lui tartes au cyanure et ragoûts à l'arsenic. L'aide de la brillante marquise du Châtelet, experte en recherches scientifiques, et de l'abbé Linant, fin gourmet, ne sera pas de trop pour rendre l'appétit aux gastronomes.
Classification:
livres
livres
Publication:
mai 2016
mai 2016
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$59.95
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Résumé:
Un livre qui célèbre l’esprit collectif en cuisine comme dans l’art, conçu par l’artiste Olafur Eliasson, qui réunit tous les jours son équipe autour d’un déjeuner dans son atelier, afin de favoriser leur créativité.
$59.95
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Résumé:
Un livre qui célèbre l’esprit collectif en cuisine comme dans l’art, conçu par l’artiste Olafur Eliasson, qui réunit tous les jours son équipe autour d’un déjeuner dans son atelier, afin de favoriser leur créativité.
Titre:
Studio Olafur Eliasson : en cuisine
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$59.95
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Résumé:
Un livre qui célèbre l’esprit collectif en cuisine comme dans l’art, conçu par l’artiste Olafur Eliasson, qui réunit tous les jours son équipe autour d’un déjeuner dans son atelier, afin de favoriser leur créativité.
Studio Olafur Eliasson : en cuisine
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Résumé:
Un livre qui célèbre l’esprit collectif en cuisine comme dans l’art, conçu par l’artiste Olafur Eliasson, qui réunit tous les jours son équipe autour d’un déjeuner dans son atelier, afin de favoriser leur créativité.
Classification:
livres
livres
Publication:
mai 2016
mai 2016
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Prix:
$49.95
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Résumé:
''Raw Food : Recettes végétariennes pour une nouvelle cuisine nature'' propose 75 recettes saines et délicieuses ainsi que des activités à réaliser au rythme des saisons : cultiver des légumes dans de petits espaces, teindre des tissus avec des produits naturels ou encore confectionner de petits cadeaux faits maison. Les cinq chapitres (Petit déjeuner, En-cas, Déjeuner,(...)
$49.95
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Résumé:
''Raw Food : Recettes végétariennes pour une nouvelle cuisine nature'' propose 75 recettes saines et délicieuses ainsi que des activités à réaliser au rythme des saisons : cultiver des légumes dans de petits espaces, teindre des tissus avec des produits naturels ou encore confectionner de petits cadeaux faits maison. Les cinq chapitres (Petit déjeuner, En-cas, Déjeuner,(...)
Titre:
Raw food : recettes végétariennes pour une nouvelle cuisine nature
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$49.95
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''Raw Food : Recettes végétariennes pour une nouvelle cuisine nature'' propose 75 recettes saines et délicieuses ainsi que des activités à réaliser au rythme des saisons : cultiver des légumes dans de petits espaces, teindre des tissus avec des produits naturels ou encore confectionner de petits cadeaux faits maison. Les cinq chapitres (Petit déjeuner, En-cas, Déjeuner, Dîner et Desserts) de ce livre invitent à découvrir de nouvelles saveurs grâce à des recettes originales : smoothie vert, houmous à la pistache et au chou kale, pizza au quinoa, poires au gingembre ou encore brownies aux haricots noirs.
Raw food : recettes végétariennes pour une nouvelle cuisine nature
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$49.95
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Résumé:
''Raw Food : Recettes végétariennes pour une nouvelle cuisine nature'' propose 75 recettes saines et délicieuses ainsi que des activités à réaliser au rythme des saisons : cultiver des légumes dans de petits espaces, teindre des tissus avec des produits naturels ou encore confectionner de petits cadeaux faits maison. Les cinq chapitres (Petit déjeuner, En-cas, Déjeuner, Dîner et Desserts) de ce livre invitent à découvrir de nouvelles saveurs grâce à des recettes originales : smoothie vert, houmous à la pistache et au chou kale, pizza au quinoa, poires au gingembre ou encore brownies aux haricots noirs.
Classification:
livres
livres
Publication:
juin 2016
juin 2016
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$52.50
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Résumé:
''Future Food Today'' is a collection of recipes based on future food trends, coming straight out of the SPACE10 food lab and test kitchen. The book expresses SPACE10’s beliefs around food and food production. From “dogless hotdogs” and “algae chips”, to “bug burgers” and “microgreen popsicles”, it’s packed with dishes we could one day be eating on a regular basis. It(...)
$52.50
(disponible sur commande)
Résumé:
''Future Food Today'' is a collection of recipes based on future food trends, coming straight out of the SPACE10 food lab and test kitchen. The book expresses SPACE10’s beliefs around food and food production. From “dogless hotdogs” and “algae chips”, to “bug burgers” and “microgreen popsicles”, it’s packed with dishes we could one day be eating on a regular basis. It(...)
Titre:
Future food today: a cookbook by SPACE10
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$52.50
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Résumé:
''Future Food Today'' is a collection of recipes based on future food trends, coming straight out of the SPACE10 food lab and test kitchen. The book expresses SPACE10’s beliefs around food and food production. From “dogless hotdogs” and “algae chips”, to “bug burgers” and “microgreen popsicles”, it’s packed with dishes we could one day be eating on a regular basis. It also includes simple guides to producing food locally and sustainably, and explains how to use alternative ingredients, gastronomic innovation and technology- such as hydroponic farming- to offer an alternative to the planet’s growing demand for food and excessive consumption of meat.
Future food today: a cookbook by SPACE10
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Prix:
$52.50
(disponible sur commande)
Résumé:
''Future Food Today'' is a collection of recipes based on future food trends, coming straight out of the SPACE10 food lab and test kitchen. The book expresses SPACE10’s beliefs around food and food production. From “dogless hotdogs” and “algae chips”, to “bug burgers” and “microgreen popsicles”, it’s packed with dishes we could one day be eating on a regular basis. It also includes simple guides to producing food locally and sustainably, and explains how to use alternative ingredients, gastronomic innovation and technology- such as hydroponic farming- to offer an alternative to the planet’s growing demand for food and excessive consumption of meat.
Classification:
livres
livres
Publication:
août 2019
août 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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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.
A matter of taste: a farmers market devotee's argument for inviting science to the table
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Prix:
$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 we come by what we put on our plates.
Classification:
livres
livres
Publication:
novembre 2018
novembre 2018
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
Of morsels and marvels
Of morsels and marvels
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$40.95
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Résumé:
For many, cooking is simply the mechanical act of reproducing standard recipes. To Maryse Condé, however, cooking implies creativity and personal invention, on par with the complexity of writing a story. A cook, she explains, uses spices and flavors the same way an author chooses the music and meaning of words.
$40.95
(disponible sur commande)
Résumé:
For many, cooking is simply the mechanical act of reproducing standard recipes. To Maryse Condé, however, cooking implies creativity and personal invention, on par with the complexity of writing a story. A cook, she explains, uses spices and flavors the same way an author chooses the music and meaning of words.
Titre:
Of morsels and marvels
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Prix:
$40.95
(disponible sur commande)
Résumé:
For many, cooking is simply the mechanical act of reproducing standard recipes. To Maryse Condé, however, cooking implies creativity and personal invention, on par with the complexity of writing a story. A cook, she explains, uses spices and flavors the same way an author chooses the music and meaning of words.
Of morsels and marvels
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Prix:
$40.95
(disponible sur commande)
Résumé:
For many, cooking is simply the mechanical act of reproducing standard recipes. To Maryse Condé, however, cooking implies creativity and personal invention, on par with the complexity of writing a story. A cook, she explains, uses spices and flavors the same way an author chooses the music and meaning of words.
Classification:
livres
livres
Publication:
décembre 2019
décembre 2019
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Prix:
$22.95
(disponible sur commande)
Résumé:
In "The Fruitful City", Helena Moncrieff examines our relationship with food through the fruit trees that dot city streets and yards. She tracks the origins of these living heirlooms and questions how they went from being subsistence staples to raccoon fodder. But in some cities, previously forgotten fruit is now in high demand, and Moncrieff investigates the surge of(...)
$22.95
(disponible sur commande)
Résumé:
In "The Fruitful City", Helena Moncrieff examines our relationship with food through the fruit trees that dot city streets and yards. She tracks the origins of these living heirlooms and questions how they went from being subsistence staples to raccoon fodder. But in some cities, previously forgotten fruit is now in high demand, and Moncrieff investigates the surge of(...)
Titre:
The Fruitful city: the enduring power of the urban food forest
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$22.95
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Résumé:
In "The Fruitful City", Helena Moncrieff examines our relationship with food through the fruit trees that dot city streets and yards. She tracks the origins of these living heirlooms and questions how they went from being subsistence staples to raccoon fodder. But in some cities, previously forgotten fruit is now in high demand, and Moncrieff investigates the surge of non-profit urban harvest organizations that try to prevent that food from rotting on concrete and meets the people putting rescued fruit to good use.
The Fruitful city: the enduring power of the urban food forest
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$22.95
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Résumé:
In "The Fruitful City", Helena Moncrieff examines our relationship with food through the fruit trees that dot city streets and yards. She tracks the origins of these living heirlooms and questions how they went from being subsistence staples to raccoon fodder. But in some cities, previously forgotten fruit is now in high demand, and Moncrieff investigates the surge of non-profit urban harvest organizations that try to prevent that food from rotting on concrete and meets the people putting rescued fruit to good use.
Classification:
livres
livres
Publication:
avril 2018
avril 2018
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$27.95
(disponible en magasin)
Résumé:
''Snacks'' is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can’t put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong. These companies have developed in distinctive ways, reflecting the unique(...)
$27.95
(disponible en magasin)
Résumé:
''Snacks'' is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can’t put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong. These companies have developed in distinctive ways, reflecting the unique(...)
Titre:
Snacks: a Canadian food history
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$27.95
(disponible en magasin)
Résumé:
''Snacks'' is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can’t put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong. These companies have developed in distinctive ways, reflecting the unique stories of their founders and their intense connection to specific locations. These stories of salty or sweet confections also reveal a history that is at odds with popular notions of ''junk food.'' Through extensive oral history and archival research, Thiessen uncovers the roots of our deep loyalties to different snack foods, what it means to be an independent snack food producer, and the often-quirky ways snacks have been created and marketed.
Snacks: a Canadian food history
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$27.95
(disponible en magasin)
Résumé:
''Snacks'' is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can’t put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong. These companies have developed in distinctive ways, reflecting the unique stories of their founders and their intense connection to specific locations. These stories of salty or sweet confections also reveal a history that is at odds with popular notions of ''junk food.'' Through extensive oral history and archival research, Thiessen uncovers the roots of our deep loyalties to different snack foods, what it means to be an independent snack food producer, and the often-quirky ways snacks have been created and marketed.
Classification:
livres
livres
Publication:
septembre 2017
septembre 2017
