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Brecht Collected Plays: 4
Now in paperback, the long-awaited volume of Brecht's classic plays from the 1930s Volume 4 of Brecht's Collected Plays contains works from the 1930s, straddling fateful years in German political and cultural history - as well as in Brecht's own life. Round Heads and Pointed Heads, based on Shakespeare's Measure for Measure, is a powerful political allegory on Nazi racial policy and conditions in the Germany Brecht had to leave in 1933. The Trial of Lucullus, a starkly pacifist text originally written in response to a commission from Swedish radio, portrays the Roman general tried by the Underworld for his military triumphs. Fear and Misery of the Third Reich, unique in Brecht's work, consis...
The Perfect Meal
The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.
The 4-hour Chef
Building upon Timothy Ferriss's internationally successful "4-hour" franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice.
The James Beard Foundation's Best of the Best
Celebrates twenty-one chefs awarded the "Outstanding chef" award bestowed by the James Beard Foundation.
Cooking to the Image
Cooking to the Image: A Plating Handbook offers readers a fascinating perspective of a culinary Art that demonstrates taste as not simply a means of creating flavor, but also a cultural context larger than the Professional kitchen. Itprovides future chefs with the prerequisites to cultivate a professional viewpoint of plating by considering the different ways a chef looks at food. Its goal is to provide a map of how a chef creates a plate of food by considering such questions as: Where in the menu is this food item to be placed? What food is selected? How is the food prepared? How will it be served? How is it presented in relationship to other food on the plate? How much will it cost? Plating exposes a chef’s deepest beliefs about what food is, and how food should be. Structured as a design process, Cooking to the Image: A Plating Handbook outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.
Understanding Industrial Design
With the coming flood of connected products, many UX and interaction designers are looking into hardware design, a discipline largely unfamiliar to them. If you’re among those who want to blend digital and physical design concepts successfully, this practical book helps you explore seven long-standing principles of industrial design. Two present and former design directors at IDEO, the international design and innovation firm, use real-world examples to describe industrial designs that are sensorial, simple, enduring, playful, thoughtful, sustainable, and beautiful. You’ll learn how to approach, frame, and evaluate your designs as they extend beyond the screen and into the physical world...
Farley and Claire
“Farley and Claire is a love story, a biography, a Tale of Two Farleys, or perhaps three: the public one, the private one, and the secret one.”—Margaret Atwood The tumultuous, enduring love story between iconic writer Farley Mowat and his wife Claire, including excerpts from their passionate letters, published here for the first time. When Farley Mowat met Claire Wheeler in August 1960, the attraction was immediate, and within days they were lovers, despite the fact that Farley was already married. Their affair—partly aided and abetted by publisher Jack McClelland—included an extended correspondence until several years later, when Farley finally obtained a Mexican divorce and the two were married in Texas. They were together until Farley’s death 54 years later. Claire, a brilliant diarist, has given author Michael Harris complete access to her journals and letters, as well as Farley’s letters, and Harris has conducted extensive interviews with her and original research. The result is a literary love story for the ages, complete with photos of the couple who defied conventions of their time to be together. Published in partnership with the David Suzuki Institute.
Memory and Enlightenment
This book illuminates how the ‘long eighteenth century’ (1660-1800) persists in our present through screen and performance media, writing and visual art. Tracing the afterlives of the period from the 1980s to the present, it argues that these emerging and changing forms stage the period as a point of origin for the grounding of individual identity in personal memory, and as a site of foundational traumas that shape cultural memory.
Food in the Internet Age
This book examines food in the United States in the age of the Internet. One major theme running through the book is business opportunities and failures, as well as the harms to consumers and traditional brick-and-mortar companies that occurred as entrepreneurs tried to take advantage of the Internet to create online companies related to food. The other major theme is the concept of trust online and different models used by different companies to make their web presence seem trustworthy. The book describes a number of major food companies, including AllRecipes, Betty Crocker, Cook's Illustrated, Epicurious, Groupon, OpenTable, and Yelp. The book draws on business history, food studies, and information studies for its approach.
