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Unpackaging Art of the 1980s
American art of the 1980s is as misunderstood as it is notorious. Critics of the time feared that market hype and self-promotion threatened the integrity of art. They lashed out at contemporary art, questioning the validity of particular media and methods and dividing the art into opposing camps. While controversies have since subsided, critics still view art of the 1980s as a stylistic battlefield. Alison Pearlman rejects this picture, which is truer of the period's criticism than of its art. Pearlman reassesses the works and careers of six artists who became critics' biggest targets. In each of three chapters, she pairs two artists the critics viewed as emblematic of a given trend: Julian ...
Smart Casual
Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. The stuffy attitude and often scant portions were the punchlines of sitcom jokes—it was unthinkable that a gourmet chef would stoop to plate a burger or a taco in his kitchen. And yet today many of us will queue up for a seat at a loud, crowded noodle bar or eagerly seek out that farm-to-table restaurant where not only the burgers and fries are organic but the ketchup is homemade—but it’s not just us: the critics will be there too, ready to award distinction. Haute has blurred with homey cuisine in the last few decades, but how did this radical change happ...
May We Suggest
An art expert takes a critical look at restaurant menus—from style and layout to content, pricing and more—to reveal the hidden influence of menu design. We’ve all ordered from a restaurant menu. But have you ever wondered to what extent the menu is ordering you? In May We Suggest, art historian and gastronome Alison Pearlman focuses her discerning eye on the humble menu to reveal a captivating tale of persuasion and profit. Studying restaurant menus through the lenses of art history, experience design and behavioral economics, Pearlman reveals how they are intended to influence our dining experiences and choices. Then she goes on a mission to find out if, when, and how a menu might sway her decisions at more than sixty restaurants across the greater Los Angeles area. What emerges is a captivating, thought-provoking study of one of the most often read but rarely analyzed narrative works around.
Leaf Dance
Raggedy Ann, Raggedy Andy, and the other toys throw a party to celebrate the first day of fall.
Life, Death, Love, Hate, Pleasure, Pain
With its title taken from a signature work by Bruce Nauman, Life, Death, Love, Hate, Pleasure, Pain presents a selection of approximately 190 works from the collection of the Museum of Contemporary Art, Chicago. A wide-ranging, insightful survey, arranged in roughly chronological order, it features work by such artists as Vito Acconci, Magdalena Abakanowicz, Francis Bacon, Matthew Barney, Joseph, Beuys, Christo, Iìigo Manglano-Ovalle, KerryJames Marshall, Mariko Mori, Martin Puryear, Richard Serra, Yinka Shonibare and H. C. Westermann. In an introductory essay, chief curator Elizabeth Smith discusses key trends in art from World War II to the present and provides a brief history of the MCA and its collection. Additional, accessible short texts by the curatorial staff of the MCA focus on individiual works.
Accounting for Taste
French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine. This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for...
Bed 12
What do you do when the most important person in your life is about to die?Who can help you?How do you keep going?When Alison Murdoch's husband catches viral encephalitis and falls into a life-threatening coma, everything changes. 'Bed 12' is a survival guide to the world of acute medicine, and a poignant and darkly comic account of what it's like to fight for someone's life.Over the course of a summer, machines beep and clatter, medical staff come and go, and family and friends of varying beliefs offer well-intentioned advice. For someone unfamiliar with hospitals, death and dying, the insights of Buddhism assume a greater relevance than ever before. This book is an astute, profound and upl...
Smart Casual
Explores the evolution of gourmet restaurant style in recent decades, which has led to an increasing informality in restaurant design, and examines what these changes say about current attitudes toward taste.
Voices of Jordan
Jordan's diverse socioeconomic make-up encapsulates, like no other Middle Eastern state, both the array of pressing short-term problems facing the region, and the underlying challenges that Arab states will need to face once the current spate of civil conflicts is over: meaningful youth employment, female participation in politics, and integration of refugees into society. This book tells the story of Jordan through the lives of ordinary people, including a political cartoonist, a Syrian refugee, a Jihadist and a female parliamentarian. The raw voices and everyday struggles of these people shine a fresh light on the politics, religion, and society of a culture coming to terms with the harsh ...
Diet for a Large Planet
A history of the unsustainable modern diet—heavy in meat, wheat, and sugar—that requires more land and resources than the planet is able to support. We are facing a world food crisis of unparalleled proportions. Our reliance on unsustainable dietary choices and agricultural systems is causing problems both for human health and the health of our planet. Solutions from lab-grown food to vegan diets to strictly local food consumption are often discussed, but a central question remains: how did we get to this point? In Diet for a Large Planet, Chris Otter goes back to the late eighteenth century in Britain, where the diet heavy in meat, wheat, and sugar was developing. As Britain underwent s...
