Gastronomy As A Fine Art
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The Fine Art of Italian Cooking
| Author | : Giuliano Bugialli |
| Publisher | : Gramercy |
| Total Pages | : 0 |
| Release | : 2005 |
| Genre | : Cooking, Italian |
| ISBN | : 9780517224328 |
This is the definitive cookbook on Italian cuisine. The author is one of the foremost teachers of Italy's revered cooking techniques with more than 20 years of teaching and cooking experience. Giuliano Bugialli's incomparable cookbook has been updated, expanded and beautifully redesigned, including: • Over 300 recipes from Tuscany and other regions of Italy • Suggested dinner menus and wine recommendations • Chapters on pasta, breads, sauces, antipasti, meat and fish, poultry, risotto, vegetables, and desserts • Improved ingredient lists, revised wine lists, updated notes on olive oil, Italian herbs, and cheeses • 75 detailed, easy-to-follow line drawings
Antidiets of the Avant-garde
| Author | : Cecilia Novero |
| Publisher | : U of Minnesota Press |
| Total Pages | : 391 |
| Release | : 2010 |
| Genre | : Art |
| ISBN | : 0816646007 |
Printbegrænsninger: Der kan printes 10 sider ad gangen og max. 40 sider pr. session
The Edible Monument
| Author | : Marcia Reed |
| Publisher | : Getty Publications |
| Total Pages | : 192 |
| Release | : 2015-10-13 |
| Genre | : Art |
| ISBN | : 1606064541 |
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.
Burst of Flavor
| Author | : Kusuma Cooray |
| Publisher | : University of Hawaii Press |
| Total Pages | : 294 |
| Release | : 2001-05-01 |
| Genre | : Cooking |
| ISBN | : 9780824824167 |
A native of Sri Lanka and one of Hawai'i's most celebrated chefs, Kusuma Cooray is a pioneer in the blending of Asian spices and herbs with Western ingredients to create flavorful and aromatic dishes that please both the eye and the palate. In Burst of Flavor: The Fine Art of Cooking with Spices, Chef Cooray combines the foods of her South Asian childhood (spicy curries, fresh vegetables and fruits, curd, treacle) with her later discoveries as a culinary student in Europe (ripe cheeses, wine, crusty breads, creme fraiche) in new and imaginative ways. Throughout her diverse culinary education and experiences, Chef Cooray's love of spices and herbs never diminished. This compilation of more than 200 recipes showcases her bold use of fresh herbs and spices, from the familiar (nutmeg, fennel, saffron, basil) to the exotic (burnet, ajowan, mace, neem). Several dishes--a caviar and blini appetizer created for Rudolf Nureyev, a soup celebrating a visit by Jacqueline Kennedy Onassis--are accompanied by lively anecdotes. Chef Cooray also provides some food history and serving suggestions-all written in her graceful and engaging style. Noted wine expert Richard Field contributes guidelines for wine selection and makes recommendations for ten specially selected recipes. A helpful glossary explains the characteristics and origin of the spices and herbs used in the recipes. Here is ample evidence of Chef Cooray's talent for creating exciting combinations of ingredients and flavors and for bringing out the best in each.
Victory Gardens 2007+
| Author | : Amy Franceschini |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2008 |
| Genre | : Conceptual art |
| ISBN | : 9780977744268 |
Art. Culturally Writing. VICTORY GARDENS 2007+ chronicles Amy Franceschini's inspired reimagining of the original wartime Victory Garden program. The book features essays by Lucy Lippard and Mike Davis along with historical photos and context, and project documentation and insight. Franceschini's Victory Gardens 2007+ was presented as a series of actions, sculptural icons, and ephemera during the San Francisco Museum of Modern Art SECA Award show in January of 2007. The project was initially a small pilot program designed to evolve into a larger plan for a city supported food system. The goal was to create a community of food producers through public outreach and education.
Food in Art
| Author | : Gillian Riley |
| Publisher | : Reaktion Books |
| Total Pages | : 321 |
| Release | : 2014-10-15 |
| Genre | : Art |
| ISBN | : 1780231970 |
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.
Feast for the Eyes
| Author | : Susan Bright |
| Publisher | : Aperture Foundation |
| Total Pages | : 0 |
| Release | : 2017 |
| Genre | : Food presentation |
| ISBN | : 9781597113618 |
Food has been a much-photographed subject throughout the history of photography, across genres, including art and advertising. This is the first book to survey the rich history of food in photography, and the photographers who developed new ways of describing food in pictures. Through key images, Susan Bright explores the important figures and movements of food photography to provide an essential primer, from the earliest photographers to contemporary artists.
Food and Feasting in Art
| Author | : Silvia Malaguzzi |
| Publisher | : Getty Publications |
| Total Pages | : 384 |
| Release | : 2008 |
| Genre | : Art |
| ISBN | : 9780892369140 |
Malaguzzi's work describes the significance of food and feasts through the ages and discusses how artists have created allegories of gluttony and odes to the sense of taste, using, for example, artfully positioned fruits and vegetables in the still-life genre in painting.
The Taste of Art
| Author | : Silvia Bottinelli |
| Publisher | : University of Arkansas Press |
| Total Pages | : 417 |
| Release | : 2017-06-01 |
| Genre | : Art |
| ISBN | : 1682260259 |
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.
