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Art and Cook
Have you ever seen a cookbook that mixes controversy into its recipes? Have you ever come across a book that combines gourmet dishes, artwork, and political and social commentary? Have you ever experienced a book, beginning with the suggestive and unique packaging it comes in, that contains cutting-edge creative, and provocative contents that simultaneously stimulate, insatiate and exacerbate? Can a single book raise questions, stir emotions, and make you thirst for food and knowledge? Art and Cook may just be this generation's breakthrough book and it's aptly labeled by its creators as being the leader of the Revolutionary Movement.
Art Themes
Flexible in approach and full of colorful examples, this textbook provides a basic introduction to what art is and can be in the lives of people who do not necessarily think of themselves as "artists." You will be taught about a variety of art themes, genres, materials, and processes that appeal to novice art makers. The lessons are organized by themes of general subject matter or media. Options are available for work in mixed media, crafts, photography and digital media, as well as in traditional drawing or painting media. After picking a theme of particular interest to you, look next at the four strands of lessons presented in that thematic unit. Moving from left to right, select one lesso...
Anatomy of Design
DIVAnatomy of Design dissects fifty examples of graphic design piece by piece, revealing an array of influences and inspirations. These pieces represent contemporary artifacts that are well conceived, finely crafted, and filled with hidden treasures. Some are overtly complex. Others are so simple that it is hard to believe there’s a storehouse of inspiration hidden underneath. The selections include all kinds of design work including posters, packages, and more. Each exhibit is selected for its ubiquity, thematic import, and aesthetic significance, and every page shows howgreat work is derived from various inspirational and physical sources, some well-known, some unknown./div
Une histoire mondiale de la table
« Une conversation de table, autour d’une soupe de lentilles au pain d’épice et aux langoustines, m’a donné l’envie d’écrire ce livre. Parmi nous, le Basque aurait ajouté du foie gras, l’Italienne aurait vu des scampi et le Franco-Britannique que je suis, des coquilles saint-jacques. En réalité, nous discutions des mérites comparés de la cuisine servie dans nos familles respectives ! La suite relève du travail culinaire : choisir parmi plusieurs milliers de notes, nettoyer, comparer, assaisonner d’anecdotes portant sur l’histoire du lapin, du cochon ou des sauterelles, saupoudrer de poivre critique quant aux légendes du restaurant et aux réputations nationales,...
L'espresso
Politica, cultura, economia.
