Download or read book Meat written by Valéry Drouet and published by H.F.Ullmann Publishing. This book was released on 2015-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn to master the Art of cooking meat.
Download or read book The Art of the Animal written by Kathryn Eddy and published by Lantern Books. This book was released on 2015-06-30 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring work by the editors, Nava Atlas, Sunaura Taylor, Yvette Watt, Angela Singer, Hester Jones, Suzy Gonzalez, Renee Lauzon, Olaitan Callender- Scott, Patricia Denys, Maria Lux, and Lynn Mowson, The Art of the Animal explores contemporary women artists’ engagement with how women and animals are depicted and treated. The book was inspired by The Sexual Politics of Meat: A Feminist Vegetarian Critical Theory by Carol J. Adams, who has written an afterword. The foreword is by Keri Cronin, Associate Professor in the Visual Arts Department at Brock University, Canada. Carolyn Merino Mullin, director of the Museum of Animals and Society in Los Angeles, for which the book serves as a catalogue for an exhibition of the artists’ work in Fall 2015, has also contributed an essay.
Download or read book Meat Warp written by Jim Blanchard and published by Fantagraphics Books. This book was released on 2018-10-31 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: ATTENTION ALL MUTANTS! Your prayers have been answered! Come hither and witness the unholy union of professional sicks, Chris Kegel and Jim Blanchard. Sit back and digest the obsessively detailed, psychedelically twisted, and elegantly repulsive comics that comprise the corpus known as Meat Warp.
Download or read book The Art of Beef Cutting written by Kari Underly and published by John Wiley & Sons. This book was released on 2011-08-16 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. • This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal • Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference • The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen’s Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.
Download or read book You Are an Artist written by Sarah Urist Green and published by Penguin. This book was released on 2020-04-14 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: “There are more than 50 creative prompts for the artist (or artist at heart) to explore. Take the title of this book as affirmation, and get started.” —Fast Company More than 50 assignments, ideas, and prompts to expand your world and help you make outstanding new things to put into it Curator Sarah Urist Green left her office in the basement of an art museum to travel and visit a diverse range of artists, asking them to share prompts that relate to their own ways of working. The result is You Are an Artist, a journey of creation through which you'll invent imaginary friends, sort books, declare a cause, construct a landscape, find your band, and become someone else (or at least try). Your challenge is to filter these assignments through the lens of your own experience and make art that reflects the world as you see it. You don't have to know how to draw well, stretch a canvas, or mix a paint color that perfectly matches that of a mountain stream. This book is for anyone who wants to make art, regardless of experience level. The only materials you'll need are what you already have on hand or can source for free. Full of insights, techniques, and inspiration from art history, this book opens up the processes and practices of artists and proves that you, too, have what it takes to call yourself one. You Are an Artist brings together more than 50 assignments gathered from some of the most innovative creators working today, including Sonya Clark, Michelle Grabner, The Guerrilla Girls, Fritz Haeg, Pablo Helguera, Nina Katchadourian, Toyin Ojih Odutola, J. Morgan Puett, Dread Scott, Alec Soth, Gillian Wearing, and many others.
Download or read book The Mr X Stitch Guide to Cross Stitch written by Jamie Chalmers and published by National Geographic Books. This book was released on 2017-08-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you think you know what cross stitch is, look again! Jamie Chalmers, aka Mr X Stitch, shows you how to cross stitch using simple step-by-step instructions and also takes you to the frontiers of cross stitch design. The book is aimed at stitchers of all abilities, from absolute beginners looking to learn a new craft to embroiderers and cross stitchers who want to do something different in cross stitching. For many, cross stitch conjures up images of cute kittens and country cottages, but this book shows people that theres a different side to cross stitching that its an art in its own right, and will encourage them to be a little braver with their art. Jamies writing style is fun, entertaining and highly inspirational. The book aims to appeal to men as well as women, encouraging one and all to take up the ancient craft. It teaches the basics of cross stitching, including information on materials, tools, techniques and colour blending, but also puts Jamies own individual spin on it, with urban flavours and the introduction of different materials such as glow-in-the-dark threads and stitching on metal. As well as providing exciting designs to stitch, there is guidance on how to create cross stitch designs of your own, for example by using photographs and other images for reference. Jamie also showcases the work of other contemporary cross stitchers who are pushing the boundaries of their craft, and introduces more than 20 stunning cutting-edge projects to make, showing that beauty, innovation and 'craftivism' are alive and kicking in this inspirational book.
Download or read book The Pornography of Meat written by Carol J. Adams and published by Lantern Books. This book was released on 2014-03-05 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: How does someone become a piece of meat? Carol J. Adams answers this question in this provocative book—her most controversial since The Sexual Politics of Meat—by finding insidious, hidden meanings in the culture around us. With 200 illustrations, this courageous book establishes why Adams's slide show, upon which The Pornography of Meat is based is so popular on campuses and is reviled by the groups she takes on with insight and passion.
Download or read book Meet Meat written by Olivia Kravetz and published by . This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although many contemporary artists' use of meat feels fresh and revolutionary, the appearance of meat in art is not a new phenomenon, as it dates back to early modern Dutch still lives. The attraction of meat as a medium derives from primal instinct, specifically, the relationship between consumption and copulation. The savagery associated with the deconstruction and consumption of raw meat feels equally as primitive and natural as fornication. Both are censored and simplified. Because meat is so attractive as a medium, it is used by infinitely different individuals to convey even opposite intentions. Artists' and activists' use meat as medium, and their work can have identical imagery, but the intentions can be completely opposite. Despite the identical imagery, the works are not necessarily misinterpreted by the audience. Appropriation, whether intentional or not, affects the intention of a work, and how audiences can distinguish between the different intentions of pieces with identical imagery. The line between appropriation and inspiration is difficult to define, particularly when it comes to identical imagery between two artworks by different artists. However, some artist's find inspiration in the ritualistic use of meat that is evident in legends. Meat is frequently used for sacrifice, and can be easily and legally obtained with a feeling similar to the human body without being a human body. Something that once was alive has a feeling of power, which is important to ritual. As an artist who uses meat, I had an initial struggle attempting to explain my attraction to the material, so I wanted to research and explore other artists who used meat as a means to understand my own work better. In the beginning it was difficult for me to find my medium. Working with meat proved difficult particularly due to its fleeting nature. As a result, if I were to make something that lasted, I would need to photograph it. Working with meat, I wanted to blur the line between meat and the body, specifically my own body. Most of the photos I created include my own body in the context of meat. I was also interested in the difference between meat and a dead animal, and where exactly the transition for one to another occurs. Initially, these photographs were just a way to fulfill one idea in as many different ways as possible. Essentially, there was an ever growing list of all the ways we see meat. However, at a certain point it became tedious, and it was not going anywhere. In order to continue, I was also going to have to incorporate cooked meat, which did not feel necessarily as relevant as its raw counterpart. I sort of abandoned the whole idea and reverted back to making something physical. Finally, I had a small epiphany. Recently, I had been working at the butcher shop creating cooking videos. Creating them, I utilized a combination of straight video, and stop motion animation. I started off by manipulating one of the cooking videos I already created into this horrific trope version. Gradually, I let my unconscious guide me, and created the videos intuitively. My method for animating is probably a bit unconventional, and perhaps there are better ways to do it with different programs, but it felt effective for me. In photoshop, I would take a background image, and layer over it different cut out objects that I could manipulate and move to convey different actions. Occasionally, if the action could not be achieved in photoshop, I would photograph the objects and move them slightly after each shot, using the traditional stop motion animation method. Then I would cut out the objects and switch images for each frame. Next, I would change the objects slightly and then save the image as a jpg. Finally, I imported each frame into final cut, and shortened or lengthened them to according to the action. After all that, I searched for sound effects that I deemed appropriate, and incorporated them into the video. Each video would come out to around 30 seconds give or take, while each second would take me around an hour to make. The process felt sort of unrewarding for such a small product, but it felt good to be able to start over fresh every time I began a new video. They did not necessarily have to be related in any way or follow any type of consistent narrative or have any recurring characters. The relationship between the videos relied on certainly some recurring themes, actions, or sounds, but mostly on their consistent incorporation of meat. I choose to incorporate icons or actions that feel like a trope. However, I place these tropes in unconventional situations, where whatever happens next is entirely unpredictable, but at the same time feels strangely logical. To the characters, everything is so natural, but the alternative universe they are living in has rules that are skewed in the most unnatural way. In my videos, I aim to create an environment that feels entirely foreign; however, certain rules still apply, such as gravity still mostly exists. The sounds feel right, and sound familiar, yet are also entirely wrong at the same time, and it is impossible to describe why. I wanted to go about my research and exploration in an experimental manner, in which I could more comprehensively experiment with and understand the creation of my own art along with other artist's art and ideas. I wanted my project to accurately depict my exploration in a natural way. I wanted it to represent my personal process of creating and writing about art, and the way researching other artists influences my own work. For me, the most accurate way to characterize my exploration is through experimentation. Therefore, the project is embodied in the formula of a lab report. There were certain elements of meat art that I wanted to investigate, so through a series of experiments, I drew certain conclusions about not only meat art, but also the way I work as an artist. Throughout the duration of the paper I explore the consumption of meat as a sexual instinct, appropriation and misinterpretation associated with gender in meat art, the employment of meat in ritual, and my personal process and relationship with meat as an artist.
Download or read book Noise Water Meat written by Douglas Kahn and published by MIT Press. This book was released on 2001-08-24 with total page 467 pages. Available in PDF, EPUB and Kindle. Book excerpt: An examination of the role of sound in twentieth-century arts. This interdisciplinary history and theory of sound in the arts reads the twentieth century by listening to it—to the emphatic and exceptional sounds of modernism and those on the cusp of postmodernism, recorded sound, noise, silence, the fluid sounds of immersion and dripping, and the meat voices of viruses, screams, and bestial cries. Focusing on Europe in the first half of the century and the United States in the postwar years, Douglas Kahn explores aural activities in literature, music, visual arts, theater, and film. Placing aurality at the center of the history of the arts, he revisits key artistic questions, listening to the sounds that drown out the politics and poetics that generated them. Artists discussed include Antonin Artaud, George Brecht, William Burroughs, John Cage, Sergei Eisenstein, Fluxus, Allan Kaprow, Michael McClure, Yoko Ono, Jackson Pollock, Luigi Russolo, and Dziga Vertov.
Download or read book Dead Meat written by Sue Coe and published by Thunder's Mouth Press. This book was released on 1995 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers a critical view of the meat industry in scores of illustrations, documenting the skewing, flaying, dismembering, castrating, debeaking, electrocuting, and decapitating of animals.
Download or read book The Ghosts of Our Meat written by Stephen Eisenman and published by Trout Gallery of Dickinson College. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat morals : the art of Sue Coe Stephen Eisenman.
Download or read book Paul Thek written by and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Butcher and Beast written by Angie Mar and published by Clarkson Potter. This book was released on 2019-10-01 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A fashionably photographed book that’s as high-rolling and unapologetically carnivorous as [the Beatrice Inn].”—The New York Times Book Review IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW The Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing, from one of New York’s first speakeasies, frequented by Fitzgerald and Hemingway, to a beloved neighborhood Italian restaurant to one of the city’s most notorious night clubs. Angie Mar purchased the Beatrice Inn in 2016 and led the storied landmark into its next chapter. Mar transformed the space and the menu into a stunning subterranean den where guests are meant to throw caution to the wind and engage in their most primal of senses. Pete Wells, in his rave two-star New York Times review, summed it up best: “It is a place to go when you want to celebrate your life as an animal.” Now, in Mar’s debut cookbook, the Beatrice Inn experience will resonate with readers no matter where they live. Butcher and Beast invites readers into this glamorous, gutsy, and forever-nocturnal world. Mar’s unconventional approach to flavor profiles are captured in over 80 recipes, including Milk-Braised Pork Shoulder, Duck and Foie Gras Pie, Venison Cassoulet, and Bone Marrow–Bourbon Crème Brûlée. Throughout are also essays on Mar’s controversial and cutting-edge dry-aging techniques, her adoration of Champagne, the reality of what it takes to lead in the New York City restaurant scene, and the love and loyalty of her tight-knit family. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn.
Download or read book More Than Meat Joy written by Carolee Schneemann and published by Documentext. This book was released on 1979 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The In Vitro Meat Cook Book written by Koert van Mensvoort and published by BIS Publishers. This book was released on 2014-11-04 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes the In Vitro hamburger and 45 other recipes. Beautifully designed book that will make the world think about future food.
Download or read book Defiant Daughters 21 Women on Art Activism Animals and The Sexual Politics of Meat written by Carol J. Adams and published by Lantern Books. This book was released on 2013 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: When The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory by Carol J. Adams was published more than twenty years ago, it caused a immediate stir among writers and thinkers, feminists and animal rights activists alike. Never before had the relationship between patriarchy and meat eating been drawn so clearly, the idea that there lies a strong connection between the consumption of women and animals so plainly asserted. But, as the 21 personal stories in this anthology show, the impact of this provocative text on women's lives continues to this day, and it is as diverse as it is revelatory. One writer attempts to reconcile her feminist-vegan beliefs with her Muslim upbringing; a second makes the connection between animal abuse and her own self-destructive tendencies. A new mother discusses the sexual politics of breastfeeding, while another pens a letter to her young son about all she wishes for him in the future. Many others recall how the book inspired them to start careers in the music business, animal advocacy, and food. No matter whether they first read it in college or later in life, whether they are in their late teens or early forties, these writers all credit The Sexual Politics of Meat in some way with the awakening of their identities as feminists, activists, and women. Even if you haven't read the original work, you're sure to be moved and inspired by these tales of growing up and, perhaps more important, waking up to the truths around us.
Download or read book Food in Art written by Gillian Riley and published by Reaktion Books. This book was released on 2014-10-15 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Giuseppe Arcimboldo’s painting of the Holy Roman Emperor Rudolf II as a heap of fruits and vegetables to artists depicting lavish banquets for wealthy patrons, food and art are remarkably intertwined. In this richly illustrated book, Gillian Riley provides fresh insight into how the relationship between humans and food has been portrayed in art from ancient times to the Renaissance. Exploring a myriad of images including hunting scenes depicted in Egyptian Books of Hours and fruit in Roman wall paintings and mosaics, Riley argues that works of art present us with historical information about the preparation and preservation of food that written sources do not—for example, how meat, fish, cheese, and vegetables were dried, salted, and smoked, or how honey was used to conserve fruit. She also examines what these works reveal to us about how animals and plants were raised, cultivated, hunted, harvested, and traded throughout history. Looking at the many connections between food, myth, and religion, she surveys an array of artworks to answer questions such as whether the Golden Apples of the Hesperides were in fact apples or instead quinces or oranges. She also tries to understand whether our perception of fruit in Christian art is skewed by their symbolic meaning. With 170 color images of fine art, illuminated manuscripts, mosaics, frescoes, stained glass, and funerary monuments, Food in Art is an aesthetically pleasing and highly readable book for art buffs and foodies alike.
