Cuisine And Art
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Cooking
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Author : Hervé This
language : en
Publisher: Univ of California Press
Release Date : 2008-10-01
Cooking written by Hervé This and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10-01 with Cooking categories.
From its intriguing opening question—"How can we reasonably judge a meal?"—to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging commentaries provide rare insights into the creative inspiration of one of the world's foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food.
The Art Of Cuisine
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Author : Henry de Toulouse-Lautrec
language : en
Publisher: Macmillan + ORM
Release Date : 2015-03-17
The Art Of Cuisine written by Henry de Toulouse-Lautrec and has been published by Macmillan + ORM this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-17 with Cooking categories.
Henri de-Toulouse-Lautrec brought to his art a zest for life as well as an impeccable style. It is an exciting discovery to find that Lautrec applies this same exuberance and meticulous technique to the art of cuisine--that he invented recipes and cooked new dishes as an artistic creation worthy of his serious attention. This volume is a collection of the recipes that Lautrec invented, or were garnered in his company from acquaintances of all classes of society. It has been illustrated with the menus that Lautrec himself designed and decorated, as well as with a rich abundance of other appropriate Lautrec paintings and drawings. The frontispiece is a portrait by Edouard Vuillard of lautrec preparing one of his masterful dishes. The recipes are given here in their original form, retaining their color of thought and language. The only modifications are culinary notes that have been added to facilitate the work of modern cooks. Lautrec took great pride in his culinary ability, and if he felt it would not be appreciated, he would say that some people "are not worth of ring dove with olives, they will never have any and they will never know what it is." Lautrec planned meals carefully, made beautifully decorated menus, and was inspired by the dinners to draw more sketches of the dinners, and of the food. He also brought to cuisine, as to the rest of his life, a marvelous wit. Who could forget the invitation to eat kangaroo, in honor of an animal that he had seen boxing at a circus (it was replaced at the last moment by an enormous sheep with an artificial pouch): or the housewarming of the apartment of his friend Natanson, where in a crazy atmosphere, he managed to intoxicate the artistic elite of Paris and launch the fashion of cocktail food. We owe the record of this cuisine (and also of a great body of the art collection itself) to Maurice Joyant. Joyant and Lautrec had been childhood friends, and their intimacy was renewed and deepened during the Montmartre years, when Lautrec's fame was growing and Joyant was director of the same art gallery in Paris that Theo Van Gogh had run before him. Lautrec was, throughout their relationship, the artist and innovator; Joyant, the steadying influence, the protector, and, after the painter's death, the executor. This book is a tribute to their friendship and to their daily intercourse in art and in cuisine. Thus, art, friendship, and food have come together in The Art of Cuisine as a joyful legacy of Henry de Toulouse-Lautrec and Maurice Joyant.
The Taste Of Art
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Author : Silvia Bottinelli
language : en
Publisher: University of Arkansas Press
Release Date : 2017-06-01
The Taste Of Art written by Silvia Bottinelli and has been published by University of Arkansas Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-01 with Art categories.
The Taste of Art offers a sample of scholarly essays that examine the role of food in Western contemporary art practices. The contributors are scholars from a range of disciplines, including art history, philosophy, film studies, and history. As a whole, the volume illustrates how artists engage with food as matter and process in order to explore alternative aesthetic strategies and indicate countercultural shifts in society. The collection opens by exploring the theoretical intersections of art and food, food art’s historical root in Futurism, and the ways in which food carries gendered meaning in popular film. Subsequent sections analyze the ways in which artists challenge mainstream ideas through food in a variety of scenarios. Beginning from a focus on the body and subjectivity, the authors zoom out to look at the domestic sphere, and finally the public sphere. Here are essays that study a range of artists including, among others, Filippo Tommaso Marinetti, Daniel Spoerri, Dieter Roth, Joseph Beuys, Al Ruppersberg, Alison Knowles, Martha Rosler, Robin Weltsch, Vicki Hodgetts, Paul McCarthy, Luciano Fabro, Carries Mae Weems, Peter Fischli and David Weiss, Janine Antoni, Elżbieta Jabłońska, Liza Lou, Tom Marioni, Rirkrit Tiravanija, Michael Rakowitz, and Natalie Jeremijenko.
Canvas And Cuisine
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Author : Canvas by Susan Fazio
language : en
Publisher: Dorrance Publishing
Release Date : 2019-01-15
Canvas And Cuisine written by Canvas by Susan Fazio and has been published by Dorrance Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-15 with Cooking categories.
Canvas and Cuisine The Art of the Fresh Market By: Jorj Morgan and Susan Fazio Part coffee table book, part travel log, this visually delicious, delectably readable cookbook pays tribute to what may be the world’s most important treasure: fresh, locally grown food. Canvas and Cuisine: The Art of the Fresh Market is a passport, inviting you to visualize the Italian seaside town of Positano where merchants offer baskets of produce featuring locally grown vegetables. The burst of color and depth of texture shows a zest for life. Home cooks feel the same way as the painter, plating meals for the people they love. The foodie consumes, the artist memorializes; and in this book, they come together as one hungry entity looking to be sated. Canvas and Cuisine ensnares the senses of both the cook and the artist. We take gorgeous food, chat about its use in native cuisine and then bring it to the home cook’s kitchen. Open this book and you’ll see a basket of potatoes in a Madrid open air market that inspires Patatas Bravas, a tapas dish with a kicked-up spicy sauce. You’ll see a painting of crates holding indigo-hued eggplants that inspires a dish of Vietnamese stew. You’ll see a bustling square reminiscent of London’s Borough market that inspires a dish of English cheddar, apple and sausage stuffed acorn squash. The authors of Canvas and Cuisine know this truth: beauty of different cultures come through best in their native foods. At first glance, some of the recipes in this cookbook’s pages seem exotic – but make no mistake; these foods are simply local and fresh, and they easily find their way into your kitchen. Canvas and Cuisine illustrates how to make the looking and the gathering of ingredients fun – an activity that brings family and friends together.
The Art Of Cuisine
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Author : Henri de Toulouse-Lautrec
language : en
Publisher: Crescent
Release Date : 1966
The Art Of Cuisine written by Henri de Toulouse-Lautrec and has been published by Crescent this book supported file pdf, txt, epub, kindle and other format this book has been release on 1966 with Cooking, French categories.
Art And Food
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Author : Peter Stupples
language : en
Publisher: Cambridge Scholars Publishing
Release Date : 2014-03-17
Art And Food written by Peter Stupples and has been published by Cambridge Scholars Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-17 with Art categories.
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.
The Art Of Cooking
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Author : Martha Rosler
language : en
Publisher: E-Flux Classics
Release Date : 2016
The Art Of Cooking written by Martha Rosler and has been published by E-Flux Classics this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Cooking categories.
In the early 1970s, in the midst of a body of work linking cuisine, cooking, women, labor, imperialism, and even photography, Martha Rosler wrote The Art of Cooking, a mock dialogue between Julia Child, the pioneer television chef schooling Americans in how to produce haute cuisine at home, and then New York Times restaurant critic Craig Claiborne. Here published in full for the first time, The Art of Cooking consists in large part of quotations from books on cuisine and cooking from various eras redirected toward a discussion of the role of taste in art. In its focus on the figure of the housewifely woman cooking for TV, The Art of Cooking brings to mind Rosler's celebrated video Semiotics of the Kitchen (1975). But like her 1977 video Losing: A Conversation with the Parents, this conversation is an absurdist reimagining of the confrontation between male and female discursive strategies and subject positions, centering on and departing from cultural uses of food. It is also a further chapter in her challenge to (Kantian-derived) Modernist notions of separation and her interrogation of hierarchies of taste and value, especially in relation to art--a sequence that included Monumental Garage Sale of 1973. In each case, feminism and performance are fused with conceptual art strategies and neo-avantgardist aims of bridging the boundaries between art and everyday life. Written when cooking and cuisine were first being marketed as a social good and a cultural necessity to educated housewives and well-heeled diners alike, The Art of Cooking reflects the rapid rise in sales of cookbooks lavishly illustrated with newly perfected color printing. These blockbusters touted regional and national cuisines to provide a freshly affluent middle class with an aspirational cosmopolitanism often expressed only as a kind of armchair tourism. In the current moment of renewed food fixations and fetishisms, and the widening cult of celebrity chefs, while culinary selections are threatening to displace most other aesthetic choices, The Art of Cooking provides a sideways glance at the rhetorics brought to bear on these adventures in production, consumption, and daily life.
Modernist Cuisine
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Author : Nathan Myhrvold
language : it
Publisher:
Release Date : 2021-09-14
Modernist Cuisine written by Nathan Myhrvold and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-14 with Cooking categories.
Art And Appetite
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Author : Judith A. Barter
language : en
Publisher:
Release Date : 2013
Art And Appetite written by Judith A. Barter and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with ART categories.
"Food has always been an important source of knowledge about culture and society. Art and Appetite takes a fascinating new look at depictions of food in American art, demonstrating that the artists' representations of edibles offer thoughtful reflection on the cultural, political, economic, and social moments in which they were created. Using food as an emblem, artists were able to both celebrate and critique their society, expressing ideas relating to politics, race, class, gender, and commerce. Focusing on the late 18th century through the Pop artists of the 20th century, this lively publication investigates the many meanings and interpretations of eating in America. Richly illustrated, Art and Appetite features still life and trompe l'oeil painting, sculpture, and other works by such celebrated artists as William Merritt Chase, John Singleton Copley, Elizabeth Paxton, Norman Bel Geddes, Stuart Davis, Edward Hopper, Alice Neel, Wayne Thiebaud, Roy Lichtenstein, and many more. Essays by leading experts address topics including the horticultural and botanical underpinnings of still-life paintings, the history of alcohol consumption in the United States, Thanksgiving, and food in the world of Pop art. In addition to the images and essays, this book includes a selection of 18th- and 19th-century recipes for all-American dishes including molasses cake, stewed terrapin, rice blancmange, and roast calf's head. "--
Food In Art
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Author : Gillian Riley
language : en
Publisher: Reaktion Books
Release Date : 2014-10-15
Food In Art written by Gillian Riley and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-15 with Art categories.
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.