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Classification:
livres
livres
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$32.00
(disponible en magasin)
Résumé:
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
(disponible en magasin)
Résumé:
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.
Titre:
The meal: a conversation with Gilbert & George
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Prix:
$32.00
(disponible en magasin)
Résumé:
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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Prix:
$32.00
(disponible en magasin)
Résumé:
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.
Classification:
livres
livres
Publication:
octobre 2018
octobre 2018
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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Prix:
$32.00
(disponible sur commande)
Résumé:
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
(disponible sur commande)
Résumé:
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(...)
Titre:
Bon! bon! On the charms of sweet cuisine
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$32.00
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Résumé:
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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Prix:
$32.00
(disponible sur commande)
Résumé:
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.
Classification:
livres
livres
Publication:
octobre 2017
octobre 2017
Sujet:
Bouffe
Bouffe
Classification:
livres
livres
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$28.00
(disponible sur commande)
Résumé:
Gastronomy meets art in a new series, On the Table, edited by the provocative, genre-straddling Swedish writer Charlotte Birnbaum. The first publication is a new translation of a 17th-century text describing three spectacular banquets that greeted Queen Christina of Sweden when she visited Rome in 1668. Antonio degli Effetti was on the scene, and described all three(...)
$28.00
(disponible sur commande)
Résumé:
Gastronomy meets art in a new series, On the Table, edited by the provocative, genre-straddling Swedish writer Charlotte Birnbaum. The first publication is a new translation of a 17th-century text describing three spectacular banquets that greeted Queen Christina of Sweden when she visited Rome in 1668. Antonio degli Effetti was on the scene, and described all three(...)
Titre:
On the table : three banquets for a queen
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Prix:
$28.00
(disponible sur commande)
Résumé:
Gastronomy meets art in a new series, On the Table, edited by the provocative, genre-straddling Swedish writer Charlotte Birnbaum. The first publication is a new translation of a 17th-century text describing three spectacular banquets that greeted Queen Christina of Sweden when she visited Rome in 1668. Antonio degli Effetti was on the scene, and described all three feasts in their sumptuous glory, detailing the lavish preparations for the celebrations and the dining experience itself, designed by Bernini, no less! The original text, dotted with quotations from Ovid's Metamorphoses and Virgil's Aeneid, is placed in today's context by a foreword and two essays by Birnbaum. Was it dinner or was it 300-year-old performance art?
On the table : three banquets for a queen
Actions:
Prix:
$28.00
(disponible sur commande)
Résumé:
Gastronomy meets art in a new series, On the Table, edited by the provocative, genre-straddling Swedish writer Charlotte Birnbaum. The first publication is a new translation of a 17th-century text describing three spectacular banquets that greeted Queen Christina of Sweden when she visited Rome in 1668. Antonio degli Effetti was on the scene, and described all three feasts in their sumptuous glory, detailing the lavish preparations for the celebrations and the dining experience itself, designed by Bernini, no less! The original text, dotted with quotations from Ovid's Metamorphoses and Virgil's Aeneid, is placed in today's context by a foreword and two essays by Birnbaum. Was it dinner or was it 300-year-old performance art?
Classification:
livres
livres
Publication:
octobre 2011
octobre 2011
Sujet:
Théorie de l’art
Théorie de l’art
Classification:
livres
livres
Titre:
The futurist cookbook
The futurist cookbook
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$40.00
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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!
$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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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!
The futurist cookbook
Actions:
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!
Classification:
livres
livres
Publication:
mars 2015
mars 2015
Classification:
livres
livres
Prix:
$24.95
(disponible sur commande)
Résumé:
This second book in the ground-breaking On the Table series about the culture of gastronomy as artistic expression - edited by Charlotte Birnbaum - delves into the art of napkin folding. It features German master Joan Sallas, whose folded napkins graced the Metropolitan Museum's exhibit of 1780 Viennese royal table silver. (Watch him fold a "water lily" napkin on(...)
$24.95
(disponible sur commande)
Résumé:
This second book in the ground-breaking On the Table series about the culture of gastronomy as artistic expression - edited by Charlotte Birnbaum - delves into the art of napkin folding. It features German master Joan Sallas, whose folded napkins graced the Metropolitan Museum's exhibit of 1780 Viennese royal table silver. (Watch him fold a "water lily" napkin on(...)
Titre:
The beauty of the fold : a conversation with Joan Sallas
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Prix:
$24.95
(disponible sur commande)
Résumé:
This second book in the ground-breaking On the Table series about the culture of gastronomy as artistic expression - edited by Charlotte Birnbaum - delves into the art of napkin folding. It features German master Joan Sallas, whose folded napkins graced the Metropolitan Museum's exhibit of 1780 Viennese royal table silver. (Watch him fold a "water lily" napkin on YouTube.) Birnbaum interviews Sallas on the history of napkin folding, stretching back to the Renaissance and Baroque, and contributes a short essay on the art's complex history; the remainder of the book is an illustrated catalog of Sallas's ornate folding techniques.
The beauty of the fold : a conversation with Joan Sallas
Actions:
Prix:
$24.95
(disponible sur commande)
Résumé:
This second book in the ground-breaking On the Table series about the culture of gastronomy as artistic expression - edited by Charlotte Birnbaum - delves into the art of napkin folding. It features German master Joan Sallas, whose folded napkins graced the Metropolitan Museum's exhibit of 1780 Viennese royal table silver. (Watch him fold a "water lily" napkin on YouTube.) Birnbaum interviews Sallas on the history of napkin folding, stretching back to the Renaissance and Baroque, and contributes a short essay on the art's complex history; the remainder of the book is an illustrated catalog of Sallas's ornate folding techniques.
Classification:
livres
livres
Publication:
mars 2012
mars 2012
Sujet:
Bouffe
Bouffe
