1271 Résultats
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livres
livres
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Description:
222 pages : color illustrations ; 30 cm
Description:
222 pages : color illustrations ; 30 cm
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London : Phaidon Press, 2018.
London : Phaidon Press, 2018.
Titre:
Red : architecture in monochrome / commissioning editor, Virginia McLeod ; project editor, Eve O'Sullivan.
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Description:
222 pages : color illustrations ; 30 cm
Red : architecture in monochrome / commissioning editor, Virginia McLeod ; project editor, Eve O'Sullivan.
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Description:
222 pages : color illustrations ; 30 cm
Classification:
livres
livres
Publication:
London : Phaidon Press, 2018.
London : Phaidon Press, 2018.
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livres
livres
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Description:
xxiii, 349 pages, 24 unnumbered pages of plates : illustrations, maps, plans ; 24 cm
Description:
xxiii, 349 pages, 24 unnumbered pages of plates : illustrations, maps, plans ; 24 cm
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Publication:
Cambridge, [England] : The University Press, 1971.
Cambridge, [England] : The University Press, 1971.
Titre:
Roman granaries and store buildings / Geoffrey Rickman.
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Description:
xxiii, 349 pages, 24 unnumbered pages of plates : illustrations, maps, plans ; 24 cm
Roman granaries and store buildings / Geoffrey Rickman.
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Description:
xxiii, 349 pages, 24 unnumbered pages of plates : illustrations, maps, plans ; 24 cm
Classification:
livres
livres
Publication:
Cambridge, [England] : The University Press, 1971.
Cambridge, [England] : The University Press, 1971.
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livres
livres
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$40.00
(disponible sur commande)
Résumé:
Food for the City offers 13 visions from experts across the world: a politician, an activist, an economist, a philosopher, a chef, an architect and a farmer, among others. From the visionary to the practical, their essays and proposals examine the influence food can have on the culture, shape and functioning of the city, addressing issues of urban farming and laboratory(...)
$40.00
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Food for the City offers 13 visions from experts across the world: a politician, an activist, an economist, a philosopher, a chef, an architect and a farmer, among others. From the visionary to the practical, their essays and proposals examine the influence food can have on the culture, shape and functioning of the city, addressing issues of urban farming and laboratory(...)
Titre:
Food for the city: a future for the Metropolis
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$40.00
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Food for the City offers 13 visions from experts across the world: a politician, an activist, an economist, a philosopher, a chef, an architect and a farmer, among others. From the visionary to the practical, their essays and proposals examine the influence food can have on the culture, shape and functioning of the city, addressing issues of urban farming and laboratory engineering, and weighing the choices to be made between altering our food production systems or our consumption patterns. The book comes with a timeline from 2050 BCE to 2050 CE and a rich pictorial essay that demonstrates how feeding a city has been a preoccupation as old as the city itself.
Food for the city: a future for the Metropolis
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$40.00
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Résumé:
Food for the City offers 13 visions from experts across the world: a politician, an activist, an economist, a philosopher, a chef, an architect and a farmer, among others. From the visionary to the practical, their essays and proposals examine the influence food can have on the culture, shape and functioning of the city, addressing issues of urban farming and laboratory engineering, and weighing the choices to be made between altering our food production systems or our consumption patterns. The book comes with a timeline from 2050 BCE to 2050 CE and a rich pictorial essay that demonstrates how feeding a city has been a preoccupation as old as the city itself.
Classification:
livres
livres
Publication:
août 2012
août 2012
Sujet:
Bouffe
Bouffe
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livres
livres
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$34.95
(disponible sur commande)
Résumé:
Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond. Based on findings from menus, cookbooks,(...)
$34.95
(disponible sur commande)
Résumé:
Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond. Based on findings from menus, cookbooks,(...)
Titre:
Edible histories, cultural politics : towards a Canadian food history
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$34.95
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Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond. Based on findings from menus, cookbooks, government documents, advertisements, media sources, oral histories, memoirs, and archival collections, Edible Histories offers a veritable feast of original research on Canada's food history and its relationship to culture and politics. This exciting collection explores a wide variety of topics, including urban restaurant culture, ethnic cuisines, and the controversial history of margarine in Canada. It also covers a broad time-span, from early contact between European settlers and First Nations through the end of the twentieth century.
Edible histories, cultural politics : towards a Canadian food history
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$34.95
(disponible sur commande)
Résumé:
Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond. Based on findings from menus, cookbooks, government documents, advertisements, media sources, oral histories, memoirs, and archival collections, Edible Histories offers a veritable feast of original research on Canada's food history and its relationship to culture and politics. This exciting collection explores a wide variety of topics, including urban restaurant culture, ethnic cuisines, and the controversial history of margarine in Canada. It also covers a broad time-span, from early contact between European settlers and First Nations through the end of the twentieth century.
Classification:
livres
livres
Publication:
décembre 2012
décembre 2012
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$20.00
(disponible sur commande)
Résumé:
Chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future third plate: a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for(...)
$20.00
(disponible sur commande)
Résumé:
Chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future third plate: a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for(...)
Titre:
The third plate: field notes on the future of food
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$20.00
(disponible sur commande)
Résumé:
Chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future third plate: a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious."
The third plate: field notes on the future of food
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$20.00
(disponible sur commande)
Résumé:
Chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future third plate: a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious."
Classification:
livres
livres
Publication:
décembre 2015
décembre 2015
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Prix:
$23.95
(disponible sur commande)
Résumé:
This publication starts with an illustrated history of food and ends with a global tour of street eats. Along the way, The author Julia Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial(...)
$23.95
(disponible sur commande)
Résumé:
This publication starts with an illustrated history of food and ends with a global tour of street eats. Along the way, The author Julia Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial(...)
Titre:
Food anatomy: the curious parts and pieces of our edible world
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$23.95
(disponible sur commande)
Résumé:
This publication starts with an illustrated history of food and ends with a global tour of street eats. Along the way, The author Julia Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.
Food anatomy: the curious parts and pieces of our edible world
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Prix:
$23.95
(disponible sur commande)
Résumé:
This publication starts with an illustrated history of food and ends with a global tour of street eats. Along the way, The author Julia Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.
Classification:
livres
livres
Publication:
novembre 2016
novembre 2016
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Titre:
Food + architecture
Food + architecture
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$54.99
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Résumé:
Food is in architecture. We buy, cook and consume it in many different public places designed to accommodate, even enhance, these activities of daily life. Much of the urban streetscape is composed of just such places: the market, the grocery, the pub, the café and the restaurant, as well as the supermarket, fast-food outlet or takeaway. Likewise, architecture is in(...)
$54.99
(disponible sur commande)
Résumé:
Food is in architecture. We buy, cook and consume it in many different public places designed to accommodate, even enhance, these activities of daily life. Much of the urban streetscape is composed of just such places: the market, the grocery, the pub, the café and the restaurant, as well as the supermarket, fast-food outlet or takeaway. Likewise, architecture is in(...)
Publication:
janvier 2003, London
janvier 2003, London
Titre:
Food + architecture
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$54.99
(disponible sur commande)
Résumé:
Food is in architecture. We buy, cook and consume it in many different public places designed to accommodate, even enhance, these activities of daily life. Much of the urban streetscape is composed of just such places: the market, the grocery, the pub, the café and the restaurant, as well as the supermarket, fast-food outlet or takeaway. Likewise, architecture is in food. Chefs design dishes that resemble works of art but which must also stand up and be eaten. And architecture is like food. Each is fashioned from raw materials into a cultural product. We depend on both to meet ordinary needs and to celebrate special events. Architect and cook alike manipulate colour, texture and shape to tantalise our senses. Despite a burgeoning interest in many fields within the topic of food, "Food and architecture" explores the relationship between food and architecture. Featuring new restaurants in Tokyo, Sydney, London, and New York, it showcases the architectural pleasures of dining out, while interviews with restaurateur Alan Yau and designer James Soane reveal the creative thinking that makes a restaurant a theatrical experience.
Food + architecture
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Prix:
$54.99
(disponible sur commande)
Résumé:
Food is in architecture. We buy, cook and consume it in many different public places designed to accommodate, even enhance, these activities of daily life. Much of the urban streetscape is composed of just such places: the market, the grocery, the pub, the café and the restaurant, as well as the supermarket, fast-food outlet or takeaway. Likewise, architecture is in food. Chefs design dishes that resemble works of art but which must also stand up and be eaten. And architecture is like food. Each is fashioned from raw materials into a cultural product. We depend on both to meet ordinary needs and to celebrate special events. Architect and cook alike manipulate colour, texture and shape to tantalise our senses. Despite a burgeoning interest in many fields within the topic of food, "Food and architecture" explores the relationship between food and architecture. Featuring new restaurants in Tokyo, Sydney, London, and New York, it showcases the architectural pleasures of dining out, while interviews with restaurateur Alan Yau and designer James Soane reveal the creative thinking that makes a restaurant a theatrical experience.
Classification:
livres
livres
Publication:
janvier 2003, London
janvier 2003, London
Classification:
livres
livres
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Description:
174 pages : illustrations (chiefly color), plans ; 29 cm
Description:
174 pages : illustrations (chiefly color), plans ; 29 cm
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Publication:
Leinfelden-Echterdingen : Alexander Koch, 2003.
Leinfelden-Echterdingen : Alexander Koch, 2003.
Titre:
Architektur für die schnelle Küche : Esskultur im Wandel / Cornelia Fröschl.
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Description:
174 pages : illustrations (chiefly color), plans ; 29 cm
Architektur für die schnelle Küche : Esskultur im Wandel / Cornelia Fröschl.
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Description:
174 pages : illustrations (chiefly color), plans ; 29 cm
Classification:
livres
livres
Publication:
Leinfelden-Echterdingen : Alexander Koch, 2003.
Leinfelden-Echterdingen : Alexander Koch, 2003.
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livres
livres
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$32.00
(disponible sur commande)
Résumé:
Metcalfe follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things. Future food may be(...)
$32.00
(disponible sur commande)
Résumé:
Metcalfe follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things. Future food may be(...)
Titre:
Food routes: growing bananas in Iceland and other tales from the logistics of eating
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$32.00
(disponible sur commande)
Résumé:
Metcalfe follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things. Future food may be engineered, networked, and nearly independent of crops grown in fields. New technologies can make the food system more efficient—but at what cost to our traditionally close relationship with food?
Food routes: growing bananas in Iceland and other tales from the logistics of eating
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$32.00
(disponible sur commande)
Résumé:
Metcalfe follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things. Future food may be engineered, networked, and nearly independent of crops grown in fields. New technologies can make the food system more efficient—but at what cost to our traditionally close relationship with food?
Classification:
livres
livres
Publication:
mars 2019
mars 2019
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
Sujet:
Publication:
SculptureCenter 2016
SculptureCenter 2016
Classification:
livres
livres
Publication:
SculptureCenter 2016
SculptureCenter 2016
Sujet:
