1272 Résultats
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audio
audio
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1 online resource.
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Publication:
[Place of publication not identified] : Raven Row, 2016.
[Place of publication not identified] : Raven Row, 2016.
Titre:
A-or-ist no. 2 : A kind of care or sustenance. Alice Hattrick.
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1 online resource.
A-or-ist no. 2 : A kind of care or sustenance. Alice Hattrick.
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1 online resource.
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audio
audio
Publication:
[Place of publication not identified] : Raven Row, 2016.
[Place of publication not identified] : Raven Row, 2016.
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audio
audio
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1 online resource.
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[Place of publication not identified] : Art Stations Foundation CH, 2020., [Place of publication not identified] : FHNW HGK, 2020.
[Place of publication not identified] : Art Stations Foundation CH, 2020., [Place of publication not identified] : FHNW HGK, 2020.
Classification:
audio
audio
Publication:
[Place of publication not identified] : Art Stations Foundation CH, 2020., [Place of publication not identified] : FHNW HGK, 2020.
[Place of publication not identified] : Art Stations Foundation CH, 2020., [Place of publication not identified] : FHNW HGK, 2020.
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livres
livres
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Description:
xxvi, 188 pages : illustrations, map ; 24 cm
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xxvi, 188 pages : illustrations, map ; 24 cm
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Baltimore : Johns Hopkins University Press, 2005.
Baltimore : Johns Hopkins University Press, 2005.
Titre:
Look again in Baltimore / text by John Dorsey ; photography by James DuSel.
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Description:
xxvi, 188 pages : illustrations, map ; 24 cm
Look again in Baltimore / text by John Dorsey ; photography by James DuSel.
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xxvi, 188 pages : illustrations, map ; 24 cm
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livres
livres
Publication:
Baltimore : Johns Hopkins University Press, 2005.
Baltimore : Johns Hopkins University Press, 2005.
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livres
livres
Titre:
The Mile End cookbook
The Mile End cookbook
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$32.00
(disponible sur commande)
Résumé:
When Noah and Rae Bermanoff, originally from Montreal and New York, opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The(...)
$32.00
(disponible sur commande)
Résumé:
When Noah and Rae Bermanoff, originally from Montreal and New York, opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The(...)
Titre:
The Mile End cookbook
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$32.00
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Résumé:
When Noah and Rae Bermanoff, originally from Montreal and New York, opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything.
The Mile End cookbook
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$32.00
(disponible sur commande)
Résumé:
When Noah and Rae Bermanoff, originally from Montreal and New York, opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything.
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livres
livres
Publication:
septembre 2012
septembre 2012
Sujet:
Bouffe
Bouffe
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livres
livres
Titre:
Eating in theory
Eating in theory
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$34.95
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Résumé:
As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In 'Eating in Theory' Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her(...)
$34.95
(disponible sur commande)
Résumé:
As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In 'Eating in Theory' Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her(...)
Titre:
Eating in theory
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$34.95
(disponible sur commande)
Résumé:
As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In 'Eating in Theory' Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her own kitchen table, Mol reassesses the work of authors such as Hannah Arendt, Maurice Merleau-Ponty, Hans Jonas, and Emmanuel Levinas. They celebrated the allegedly unique capability of humans to rise above their immediate bodily needs. Mol, by contrast, appreciates that as humans we share our fleshy substance with other living beings, whom we cultivate, cut into pieces, transport, prepare, and incorporate—and to whom we leave our excesses. This has far-reaching philosophical consequences. Taking human eating seriously suggests a reappraisal of being as transformative, knowing as entangling, doing as dispersed, and relating as a matter of inescapable dependence.
Eating in theory
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$34.95
(disponible sur commande)
Résumé:
As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In 'Eating in Theory' Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her own kitchen table, Mol reassesses the work of authors such as Hannah Arendt, Maurice Merleau-Ponty, Hans Jonas, and Emmanuel Levinas. They celebrated the allegedly unique capability of humans to rise above their immediate bodily needs. Mol, by contrast, appreciates that as humans we share our fleshy substance with other living beings, whom we cultivate, cut into pieces, transport, prepare, and incorporate—and to whom we leave our excesses. This has far-reaching philosophical consequences. Taking human eating seriously suggests a reappraisal of being as transformative, knowing as entangling, doing as dispersed, and relating as a matter of inescapable dependence.
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livres
livres
Publication:
avril 2021
avril 2021
Sujet:
Bouffe
Bouffe
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audio
audio
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1 online resource.
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[Place of publication not identified] : Raven Row, 2016.
[Place of publication not identified] : Raven Row, 2016.
Titre:
A-or-ist no. 2 : A kind of care or sustenance. Huw Lemmey.
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1 online resource.
A-or-ist no. 2 : A kind of care or sustenance. Huw Lemmey.
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1 online resource.
Classification:
audio
audio
Publication:
[Place of publication not identified] : Raven Row, 2016.
[Place of publication not identified] : Raven Row, 2016.
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Classification:
audio
audio
Description:
1 online resource.
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[Place of publication not identified] : Raven Row, 2016.
[Place of publication not identified] : Raven Row, 2016.
Titre:
A-or-ist no. 2 : A kind of care or sustenance. Seymour Wright.
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1 online resource.
A-or-ist no. 2 : A kind of care or sustenance. Seymour Wright.
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Description:
1 online resource.
Classification:
audio
audio
Publication:
[Place of publication not identified] : Raven Row, 2016.
[Place of publication not identified] : Raven Row, 2016.
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Classification:
audio
audio
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1 online resource.
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Publication:
[Place of publication not identified] : Raven Row, 2016.
[Place of publication not identified] : Raven Row, 2016.
Titre:
A-or-ist no. 2 : A kind of care or sustenance. Caspar Heinemann.
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1 online resource.
A-or-ist no. 2 : A kind of care or sustenance. Caspar Heinemann.
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Description:
1 online resource.
Classification:
audio
audio
Publication:
[Place of publication not identified] : Raven Row, 2016.
[Place of publication not identified] : Raven Row, 2016.
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livres
livres
Prix:
$31.00
(disponible sur commande)
Résumé:
Discussing an aspect of the European avant-garde that has often been neglected-its relationship to the embodied experience of food, its sensation, and its consumption-Cecilia Novero exposes the surprisingly key roles that food plays in the theoretical foundations and material aesthetics of a broad stratum of works ranging from the Italian Futurist Cookbook to the magazine(...)
$31.00
(disponible sur commande)
Résumé:
Discussing an aspect of the European avant-garde that has often been neglected-its relationship to the embodied experience of food, its sensation, and its consumption-Cecilia Novero exposes the surprisingly key roles that food plays in the theoretical foundations and material aesthetics of a broad stratum of works ranging from the Italian Futurist Cookbook to the magazine(...)
Titre:
Antidiets of the avant-garde: from futurist cooking to eat art
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$31.00
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Discussing an aspect of the European avant-garde that has often been neglected-its relationship to the embodied experience of food, its sensation, and its consumption-Cecilia Novero exposes the surprisingly key roles that food plays in the theoretical foundations and material aesthetics of a broad stratum of works ranging from the Italian Futurist Cookbook to the magazine Dada, Walter Benjamin's writings on eating and cooking, Daniel Spoerri's Eat Art, and the French New Realists.
Antidiets of the avant-garde: from futurist cooking to eat art
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$31.00
(disponible sur commande)
Résumé:
Discussing an aspect of the European avant-garde that has often been neglected-its relationship to the embodied experience of food, its sensation, and its consumption-Cecilia Novero exposes the surprisingly key roles that food plays in the theoretical foundations and material aesthetics of a broad stratum of works ranging from the Italian Futurist Cookbook to the magazine Dada, Walter Benjamin's writings on eating and cooking, Daniel Spoerri's Eat Art, and the French New Realists.
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livres
livres
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janvier 2010
janvier 2010
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livres
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Description:
223 pages : color illustrations ; 27 cm
Description:
223 pages : color illustrations ; 27 cm
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New York : Princeton Architectural Press, [2015]
New York : Princeton Architectural Press, [2015]
Titre:
Local architecture : building place, craft, and community / by Brian MacKay-Lyons ; edited by Robert McCarter.
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Description:
223 pages : color illustrations ; 27 cm
Local architecture : building place, craft, and community / by Brian MacKay-Lyons ; edited by Robert McCarter.
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Description:
223 pages : color illustrations ; 27 cm
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livres
livres
Publication:
New York : Princeton Architectural Press, [2015]
New York : Princeton Architectural Press, [2015]
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