184 Results
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$36.00
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Coffee, tea, and chocolate were all the rage in Enlightenment Europe. These fashionable beverages profoundly shaped modes of sociability and patterns of consumption, yet none of the plants required for their preparation was native to the continent: coffee was imported from the Levant, tea from Asia, and chocolate from Mesoamerica. Their introduction to 17th-century Europe(...)
$36.00
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Summary:
Coffee, tea, and chocolate were all the rage in Enlightenment Europe. These fashionable beverages profoundly shaped modes of sociability and patterns of consumption, yet none of the plants required for their preparation was native to the continent: coffee was imported from the Levant, tea from Asia, and chocolate from Mesoamerica. Their introduction to 17th-century Europe(...)
Title:
Coffee, tea, and chocolate: consuming the world
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Coffee, tea, and chocolate were all the rage in Enlightenment Europe. These fashionable beverages profoundly shaped modes of sociability and patterns of consumption, yet none of the plants required for their preparation was native to the continent: coffee was imported from the Levant, tea from Asia, and chocolate from Mesoamerica. Their introduction to 17th-century Europe revolutionized drinking habits and social customs. It also spurred an insatiable demand for specialized vessels such as hot beverage services and tea canisters, coffee cups and chocolate pots. This beautiful book demonstrates how the paraphernalia associated with coffee, tea, and chocolate can eloquently evoke the culture of these new beverages and the material pleasures that surrounded them. Contributors address such topics as the politics of coffee consumption in 18th-century Germany; 18th-century visual satires on the European consumption of tea, coffee, and chocolate; and the design history of coffee pots in the United States between the colonial period and the present.
Coffee, tea, and chocolate: consuming the world
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$36.00
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Summary:
Coffee, tea, and chocolate were all the rage in Enlightenment Europe. These fashionable beverages profoundly shaped modes of sociability and patterns of consumption, yet none of the plants required for their preparation was native to the continent: coffee was imported from the Levant, tea from Asia, and chocolate from Mesoamerica. Their introduction to 17th-century Europe revolutionized drinking habits and social customs. It also spurred an insatiable demand for specialized vessels such as hot beverage services and tea canisters, coffee cups and chocolate pots. This beautiful book demonstrates how the paraphernalia associated with coffee, tea, and chocolate can eloquently evoke the culture of these new beverages and the material pleasures that surrounded them. Contributors address such topics as the politics of coffee consumption in 18th-century Germany; 18th-century visual satires on the European consumption of tea, coffee, and chocolate; and the design history of coffee pots in the United States between the colonial period and the present.
Form:
books
books
Publication:
November 2016
November 2016
Subject:
Food
Food
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books
books
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$14.95
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Summary:
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
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Summary:
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(...)
Title:
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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Summary:
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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$14.95
(available to order)
Summary:
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.
Form:
books
books
Publication:
November 2018
November 2018
Subject:
Food
Food
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books
books
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$49.95
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For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, "The Garden Chef" presents fascinating stories and signature recipes(...)
$49.95
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Summary:
For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, "The Garden Chef" presents fascinating stories and signature recipes(...)
Title:
The garden chef: recipes and stories from plant to plate
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$49.95
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Summary:
For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, "The Garden Chef" presents fascinating stories and signature recipes from the kitchen gardens of more than 35 of the world's best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration.
The garden chef: recipes and stories from plant to plate
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$49.95
(available to order)
Summary:
For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, "The Garden Chef" presents fascinating stories and signature recipes from the kitchen gardens of more than 35 of the world's best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration.
Form:
books
books
Publication:
May 2019
May 2019
Subject:
Food
Food
Form:
books
books
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$32.00
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Summary:
People have used honey, dates, and fruits to sweeten their dishes since time immemorial, but with the introduction of sugar white gold into cooking and baking, a whole array of delightful flavors and culinary possibilities was unearthed. Sugar was the building block for edible sculptures and model palaces made for festivals and celebrations thousands of years ago, and the(...)
$32.00
(available to order)
Summary:
People have used honey, dates, and fruits to sweeten their dishes since time immemorial, but with the introduction of sugar white gold into cooking and baking, a whole array of delightful flavors and culinary possibilities was unearthed. Sugar was the building block for edible sculptures and model palaces made for festivals and celebrations thousands of years ago, and the(...)
Title:
Bon! bon! On the charms of sweet cuisine
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$32.00
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People have used honey, dates, and fruits to sweeten their dishes since time immemorial, but with the introduction of sugar white gold into cooking and baking, a whole array of delightful flavors and culinary possibilities was unearthed. Sugar was the building block for edible sculptures and model palaces made for festivals and celebrations thousands of years ago, and the main ingredient in lavish creations for Rococo and Baroque banquets. A life without cakes, pastries, tarts, soufflés, meringues, petits fours, or marzipan would be unimaginable! In ''Bon! Bon!'', Charlotte Birnbaum uncovers the wonderful world of all things sugary through surprising anecdotes and historical accounts, each accompanied by delectable recipes that are sure to satisfy any sweet tooth.
Bon! bon! On the charms of sweet cuisine
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Price:
$32.00
(available to order)
Summary:
People have used honey, dates, and fruits to sweeten their dishes since time immemorial, but with the introduction of sugar white gold into cooking and baking, a whole array of delightful flavors and culinary possibilities was unearthed. Sugar was the building block for edible sculptures and model palaces made for festivals and celebrations thousands of years ago, and the main ingredient in lavish creations for Rococo and Baroque banquets. A life without cakes, pastries, tarts, soufflés, meringues, petits fours, or marzipan would be unimaginable! In ''Bon! Bon!'', Charlotte Birnbaum uncovers the wonderful world of all things sugary through surprising anecdotes and historical accounts, each accompanied by delectable recipes that are sure to satisfy any sweet tooth.
Form:
books
books
Publication:
October 2017
October 2017
Subject:
Food
Food
Form:
books
books
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$32.00
(available in store)
Summary:
Charlotte Birnbaum meets with Gilbert & George to discuss 'The Meal' — a culinary performance organized in 1969 by the British duo, with David Hockney as the guest of honor. Also included here are photos and memorabilia from the singular event.
$32.00
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Summary:
Charlotte Birnbaum meets with Gilbert & George to discuss 'The Meal' — a culinary performance organized in 1969 by the British duo, with David Hockney as the guest of honor. Also included here are photos and memorabilia from the singular event.
Title:
The meal: a conversation with Gilbert & George
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$32.00
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Summary:
Charlotte Birnbaum meets with Gilbert & George to discuss 'The Meal' — a culinary performance organized in 1969 by the British duo, with David Hockney as the guest of honor. Also included here are photos and memorabilia from the singular event.
The meal: a conversation with Gilbert & George
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Price:
$32.00
(available in store)
Summary:
Charlotte Birnbaum meets with Gilbert & George to discuss 'The Meal' — a culinary performance organized in 1969 by the British duo, with David Hockney as the guest of honor. Also included here are photos and memorabilia from the singular event.
Form:
books
books
Publication:
October 2018
October 2018
Subject:
Food
Food
Form:
books
books
Title:
Servez citron
Servez citron
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$84.95
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Summary:
Michel Troisgros, chef triplement étoilé, offre au lecteur plus de 35 nouvelles recettes aux noms poétiques et évocateurs. De celles-ci, le photographe Éric Poitevin a entrepris une série de photographies inédites et surprenantes, préférant, plutôt que de figer les plats, saisir les assiettes au sortir de table : dégustées, vidées, saucées... Parfois il reste un os,(...)
$84.95
(available in store)
Summary:
Michel Troisgros, chef triplement étoilé, offre au lecteur plus de 35 nouvelles recettes aux noms poétiques et évocateurs. De celles-ci, le photographe Éric Poitevin a entrepris une série de photographies inédites et surprenantes, préférant, plutôt que de figer les plats, saisir les assiettes au sortir de table : dégustées, vidées, saucées... Parfois il reste un os,(...)
Title:
Servez citron
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Price:
$84.95
(available in store)
Summary:
Michel Troisgros, chef triplement étoilé, offre au lecteur plus de 35 nouvelles recettes aux noms poétiques et évocateurs. De celles-ci, le photographe Éric Poitevin a entrepris une série de photographies inédites et surprenantes, préférant, plutôt que de figer les plats, saisir les assiettes au sortir de table : dégustées, vidées, saucées... Parfois il reste un os, parfois une coquille… Se dessinent alors des géographies abstraites et colorées, des paysages lunaires
Servez citron
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Price:
$84.95
(available in store)
Summary:
Michel Troisgros, chef triplement étoilé, offre au lecteur plus de 35 nouvelles recettes aux noms poétiques et évocateurs. De celles-ci, le photographe Éric Poitevin a entrepris une série de photographies inédites et surprenantes, préférant, plutôt que de figer les plats, saisir les assiettes au sortir de table : dégustées, vidées, saucées... Parfois il reste un os, parfois une coquille… Se dessinent alors des géographies abstraites et colorées, des paysages lunaires
Form:
books
books
Publication:
July 2020
July 2020
Subject:
Food
Food
Form:
books
books
Title:
Eating in theory
Eating in theory
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$34.95
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Summary:
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
(available to order)
Summary:
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(...)
Title:
Eating in theory
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Price:
$34.95
(available to order)
Summary:
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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Price:
$34.95
(available to order)
Summary:
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.
Form:
books
books
Publication:
April 2021
April 2021
Subject:
Food
Food
Form:
books
books
Title:
Casa mondo: food
Casa mondo: food
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$27.00
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Summary:
This publication is a narrative essay that discusses what food is and what it represents in the 21st century, suggesting a theory on the relationship between food-home and the new means of use, especially in light of the pandemic that has transformed our daily lives.
$27.00
(available to order)
Summary:
This publication is a narrative essay that discusses what food is and what it represents in the 21st century, suggesting a theory on the relationship between food-home and the new means of use, especially in light of the pandemic that has transformed our daily lives.
Title:
Casa mondo: food
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Price:
$27.00
(available to order)
Summary:
This publication is a narrative essay that discusses what food is and what it represents in the 21st century, suggesting a theory on the relationship between food-home and the new means of use, especially in light of the pandemic that has transformed our daily lives.
Casa mondo: food
Actions:
Price:
$27.00
(available to order)
Summary:
This publication is a narrative essay that discusses what food is and what it represents in the 21st century, suggesting a theory on the relationship between food-home and the new means of use, especially in light of the pandemic that has transformed our daily lives.
Form:
books
books
Publication:
December 2021
December 2021
Subject:
Food
Food
Form:
books
books
Title:
Cooking with Scorsese, Vol.2
Cooking with Scorsese, Vol.2
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$29.00
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Summary:
Cookbooks come in all shapes and sizes, but none have embraced a movie theme quite like this series. Across three volumes, ‘Cooking with Scorsese and Others’ offers an homage to food in film by showing memorable scenes in sequences of screenshots. From films where food is the central theme, such as ‘Julie & Julia’ (2009), ‘Tortilla Soup’, ‘Babette’s Feast’ (1987), and(...)
$29.00
(available to order)
Summary:
Cookbooks come in all shapes and sizes, but none have embraced a movie theme quite like this series. Across three volumes, ‘Cooking with Scorsese and Others’ offers an homage to food in film by showing memorable scenes in sequences of screenshots. From films where food is the central theme, such as ‘Julie & Julia’ (2009), ‘Tortilla Soup’, ‘Babette’s Feast’ (1987), and(...)
Title:
Cooking with Scorsese, Vol.2
Actions:
Price:
$29.00
(available to order)
Summary:
Cookbooks come in all shapes and sizes, but none have embraced a movie theme quite like this series. Across three volumes, ‘Cooking with Scorsese and Others’ offers an homage to food in film by showing memorable scenes in sequences of screenshots. From films where food is the central theme, such as ‘Julie & Julia’ (2009), ‘Tortilla Soup’, ‘Babette’s Feast’ (1987), and ‘Tampopo’ (1985), to ones in which it plays a supporting role, like ‘The Scent of Green Papaya’ (1993), ‘Eat Drink Man Woman’ (1994), and ‘Goodfellas’ (1990), dozens of classic, cult, and perhaps underappreciated or forgotten films can be experienced again in this gastronomic celebration of cinema.
Cooking with Scorsese, Vol.2
Actions:
Price:
$29.00
(available to order)
Summary:
Cookbooks come in all shapes and sizes, but none have embraced a movie theme quite like this series. Across three volumes, ‘Cooking with Scorsese and Others’ offers an homage to food in film by showing memorable scenes in sequences of screenshots. From films where food is the central theme, such as ‘Julie & Julia’ (2009), ‘Tortilla Soup’, ‘Babette’s Feast’ (1987), and ‘Tampopo’ (1985), to ones in which it plays a supporting role, like ‘The Scent of Green Papaya’ (1993), ‘Eat Drink Man Woman’ (1994), and ‘Goodfellas’ (1990), dozens of classic, cult, and perhaps underappreciated or forgotten films can be experienced again in this gastronomic celebration of cinema.
Form:
books
books
Publication:
January 2020
January 2020
Subject:
Food
Food
Form:
books
books
Price:
$24.95
(available to order)
Summary:
Let's draw fragrant pastas, delicious meats and succulent desserts in Martí Guixé's new book: Food Book! Each page is a tasty graphical suggestion to be "filled in" by each fellow dinner, from the starters to the coffee, satisfying the desires of the very moment or conceiving an elaborate menu.
$24.95
(available to order)
Summary:
Let's draw fragrant pastas, delicious meats and succulent desserts in Martí Guixé's new book: Food Book! Each page is a tasty graphical suggestion to be "filled in" by each fellow dinner, from the starters to the coffee, satisfying the desires of the very moment or conceiving an elaborate menu.
Title:
Food book
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Price:
$24.95
(available to order)
Summary:
Let's draw fragrant pastas, delicious meats and succulent desserts in Martí Guixé's new book: Food Book! Each page is a tasty graphical suggestion to be "filled in" by each fellow dinner, from the starters to the coffee, satisfying the desires of the very moment or conceiving an elaborate menu.
Food book
Actions:
Price:
$24.95
(available to order)
Summary:
Let's draw fragrant pastas, delicious meats and succulent desserts in Martí Guixé's new book: Food Book! Each page is a tasty graphical suggestion to be "filled in" by each fellow dinner, from the starters to the coffee, satisfying the desires of the very moment or conceiving an elaborate menu.
Form:
books
books
Publication:
November 2009
November 2009
