Download or read book The Edible Monument written by Marcia Reed and published by Getty Publications. This book was released on 2015-10-13 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Edible Monument considers the elaborate architecture, sculpture, and floats made of food that were designed for court and civic celebrations in early modern Europe. These include popular festivals such as Carnival and the Italian Cuccagna. Like illuminations and fireworks, ephemeral artworks made of food were not well documented and were challenging to describe because they were perishable and thus quickly consumed or destroyed. In times before photography and cookbooks, there were neither literary models nor a repertoire of conventional images for how food and its preparation should be explained or depicted. Although made for consumption, food could also be a work of art, both as a special attraction and as an expression of power. Formal occasions and spontaneous celebrations drew communities together, while special foods and seasonal menus revived ancient legends, evoking memories and recalling shared histories, values, and tastes. Drawing on books, prints, and scrolls that document festival arts, elaborate banquets, and street feasts, the essays in this volume examine the mythic themes and personas employed to honor and celebrate rulers; the methods, materials, and wares used to prepare, depict, and serve food; and how foods such as sugar were transformed to express political goals or accomplishments. This book is published on the occasion of an exhibition at the Getty Research Institute from October 13, 2015, to March 23, 2016.
Download or read book The Art of Raw Food written by Jens Casupei and published by North Atlantic Books. This book was released on 2011-05-24 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: Raw food is for everyone, say the authors of one of Denmark’s best-selling cookbooks, and they make a compelling case for that claim. Equally at home on the coffee table or in the kitchen, The Art of Raw Food features gorgeous four-color photography and delicious yet simple raw food recipes as well as a background on the benefits of a raw food diet. Jens Casupei and Vibeke Kaupert, raw food enthusiasts with a flair for style as well as a passion for healthy living, introduce readers to the good (raw food), the bad (processed food), and the ugly (how processed food can make you feel). Sixty pages of information on health and diet are followed by 260 pages of mouth-watering recipes. In 140 recipes, the authors cover breakfast (Delicious Buckwheat Porridge); shakes and smoothies (Orange and Blackcurrant Shake); soups (Light and Fluffy Pepper Bisque); main dishes (Chili Sin Carne); soups, dips, and patés (Olive Tapenade); desserts (Pineapple Carpaccio with Berry Coulis); snacks (Quetzalcoatl Chocolate); and sauces and dressings (Sunflower and Beetroot Sauce). A terrific introduction to the world of raw foods for any newcomer, Raw Food offers plenty of diverse and unique recipes for every occasion. The Art of Raw Food official website: http://theartofrawfood.com/
Download or read book Picture Perfect Food written by Joanie Simon and published by Page Street Publishing. This book was released on 2021-04-20 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shoot Stunning, Professional Food Photography that Looks Good Enough to Eat! Snapping unbelievably gorgeous food photos has never been simpler than with Picture Perfect Food, your all-in-one guide to delicious-looking images from prolific photographer and educator, Joanie Simon. Whether you’re an up-and-coming food blogger, looking to break into commercial photography or capturing food just for fun (and your Instagram account), this approachable collection of tutorials will have you taking tantalizing and tasty shots with every snap of the shutter. No matter if you’re using your phone, your fanciest DSLR or any camera in between, you’ll gain complete confidence as you expand your technical knowledge and grow your artistic eye, creating awe-inspiring images that dazzle the senses. With her cheerful teaching style, Joanie walks you through each element of a masterful food photo in chapters devoted to Camera Settings, Light and Shadow, Story, Props Styling, Composition, Food Styling and Finding Inspiration. Learn how to find the best light in your house for standout shots and to delve into the shadows to create a moody and mesmerizing atmosphere; discover how to compose the elements in your scenes through color theory and visual weight for unforgettable images that capture and hold the eye; and uncover the secrets of styling sensational salads and stunning soups and keeping your cool when shooting frozen foods, among other essential tricks of the trade. With camera in hand and Joanie’s expert guidance at your fingertips, tackle every photography challenge with confidence and take your food photos from meh to mouthwatering in no time.
Download or read book Art and Food written by Peter Stupples and published by Cambridge Scholars Publishing. This book was released on 2014-03-17 with total page 205 pages. Available in PDF, EPUB and Kindle. Book excerpt: Art and Food is a collection of essays exploring a range of research topics relating to the representation of food in art and art in food, from iconography and allegory, through class and commensality, to kitchen architecture and haute cuisine.
Download or read book The Art of Eating written by M. F. K. Fisher and published by Houghton Mifflin Harcourt. This book was released on 2004-03-05 with total page 789 pages. Available in PDF, EPUB and Kindle. Book excerpt: This contains the author's five most popular books - "Consider the Oyster", "The Gastronomical Me", "Serve it Forth", "How to Cook a Wolf", and "An Alphabet for Gourmets". The volume contains an array of thoughts, memories and recipes.
Download or read book The Art of Simple Food written by Alice Waters and published by Clarkson Potter. This book was released on 2010-10-20 with total page 775 pages. Available in PDF, EPUB and Kindle. Book excerpt: An indispensable resource for home cooks from the woman who changed the way Americans think about food. Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.
Download or read book Feast Fast written by Victoria Avery and published by Philip Wilson Publishers. This book was released on 2020-05-05 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food defines us as individuals, communities, and nations - we are what we eat and, equally, what we don't eat. When, where, why, how and with whom we eat are crucial to our identity. Feast and Fast presents novel approaches to understanding the history and culture of food and eating in early modern Europe. This richly illustrated book will showcase hidden and newly-conserved treasures from the Fitzwilliam Museum and other collections in and around Cambridge. It will tease out many contemporary and controversial issues - such as the origins of food and food security, overconsumption in times of austerity, and our relationship with animals and nature – through short research-led entries by some of the world's leading cultural and food historians. Feast and Fast explores food-related objects, images, and texts from the past in innovative ways and encourages us to rethink our evolving relationship with food.
Download or read book The Art of Flavor written by Daniel Patterson and published by Penguin. This book was released on 2017-08-01 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: As seen in Food52, Los Angeles Times, and Bloomberg Two masters of composition—a chef and a perfumer—present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet even in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles: • The Four Rules for creating flavor • A Flavor Compass that points the way to transformative combinations • The flavor-heightening effects of cooking methods • “Locking,” “burying,” and other aspects of cooking alchemy • The Seven Dials that let you fine-tune a dish With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.
Download or read book The Art of Cooking written by Maestro Martino of Como and published by Univ of California Press. This book was released on 2005-01-03 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.
Download or read book The Art of Food Decorating written by Doris McFerran Townsend and published by . This book was released on 1976 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shares more than 500 food decorating ideas and includes special instructions for preparing, presenting, and decorating dishes and desserts of all kinds.
Download or read book A Feast for the Eyes written by Carolyn Tillie and published by Reaktion Books. This book was released on 2019 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Savour a taste of the edible alphabet, from A to Z. Throughout history, visual and performance artists have rendered their visions within the whimsical medium of food. In Carolyn Tillie's deeply satisfying A Feast for the Eyes, you'll embark on a delicious adventure that redefines the art world. Explore the surprising artistry of apple-head dolls, butter sculptures, coffee paintings and a grand cathedral carved entirely from salt. Learn about the ancient role of food creations in ritual and global folk art. Experience the modern magnificence of electrified vegetable sculptures and ethereal molecular gastronomy. Discover why Salvador Dali had an obsession with lobsters, and why there is a giant palace in the American Midwest made entirely of corn. Whether you're a food lover or an art aficionado, this book serves up an aesthetic banquet that will delight your senses - and nourish mind, body and soul"--Back cover
Download or read book Dinner with Jackson Pollock written by Robyn Lea and published by Editions Assouline. This book was released on 2015-02-15 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spiral bound; handwritten recipes on endpapers.
Download or read book The Art of Food and Wine written by Carol Belanger Grafton and published by Dover Publications. This book was released on 2011-04-20 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scores of vintage posters, labels, trade cards, menu art, and other advertisements depict an appetizing range of food and drink, from King Pelican California Peas to German chocolates, Spanish tomatoes, and French champagne.
Download or read book The Art Science of Foodpairing written by Peter Coucquyt and published by Mitchell Beazley. This book was released on 2020-10-01 with total page 1384 pages. Available in PDF, EPUB and Kindle. Book excerpt: "We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston Blumenthal Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well. Contributors: Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru Andoni Luiz Aduriz - Mugaritz - Spain Heston Blumenthal - The Fat Duck - UK Tony Conigliaro - DrinksFactory - UK Sang Hoon Degeimbre - L'Air du Temps - Belgium Jason Howard - #50YearsBim - UK/Caribbean Mingoo Kang - Mingles - Korea Jane Lopes & Ben Shewry - Attica - Australia Virgilio Martinez - Central - Peru Dominique Persoone - The Chocolate Line - Belgium Karlos Ponte - Taller - Venezuela/Denmark Joan Roce - El Celler de Can Roca - Spain Dan Barber - Blue Hill at Stone Barns - USA Kobus van der Merwe - Wolfgat - South Africa Darren Purchese - Burch & Purchese Sweet Studio - Melbourne Alex Atala - D.O.M - Brazil María José San Román - Monastrell - Spain Keiko Nagae - Arôme conseil en patisserie - Paris
Download or read book Mastering the Art of French Eating written by Ann Mah and published by Penguin. This book was released on 2014-10-28 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths. Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.
Download or read book The Art of Food at Lucio s written by Lucio Galletto and published by Fine Art Publishing. This book was released on 1999 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Including more than 140 carefully selected Italian recipes, from hors d'oeuvres, to main courses to sumptuous desserts by Australia's famous restaurateur Lucio Galletto, owner of Sydney's most celebrated restaurant, one deeply connected with the artistic community in the Australian capital. Located in a former art gallery, Lucio's is richly decorated with the work of such renowned artists as John Olsen, Tim Storrier, Garry Shead, Fred Cress, Salvatore Zofrea and many others. This new publication also contains reproductions of artwork and recollections of Lucio's by artists such as John Coburn, Colin Lanceley, Frank Hodgkinson, Fred Cress, John Beard and William Wright.
Download or read book Culinology written by Research Chefs Association and published by John Wiley & Sons. This book was released on 2016-02-29 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.
