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Book
vii, 404 pages ; 25 cm.
  • Acknowledgements Introduction: Perspectives on Taste Part I: Taste: Physiology and Circumstance Part II: Taste Cultures: Gustation in History Part III: Eloquent Flavors Part IV: Body and Soul Part V: Taste and Aesthetic Discrimination Part VI: Fine Discernments and the Cultivation of Taste Part VII: Taste, Emotion, and Memory Part VIII: Artifice, Authenticity, and Artistry Bibliography Notes on Contributors Permissions Index.
  • (source: Nielsen Book Data)9780857857897 20170206
Taste is recognized as one of the most evocative senses. The flavors of food play an important role in identity, memory, emotion, desire, and aversion, as well as social, religious and other occasions. Yet despite its fundamental role, taste is often mysteriously absent from discussions about food. Now in its second edition, The Taste Culture Reader examines the sensuous dimensions of eating and drinking and highlights the centrality of taste in human experience. Combining both classic and contemporary sources from anthropology, philosophy, sociology, history, science, and beyond, the book features excerpts from texts by David Hume, Immanuel Kant, Pierre Bourdieu, Brillat-Savarin, Marcel Proust, Sidney Mintz, and M.F.K. Fisher as well as original essays by authors such as David Sutton, Lisa Heldke, David Howes, Constance Classen, and Amy Trubek. This edition has been revised substantially throughout to include the latest scholarship on the senses and features new introductions from the editor as well as 10 new chapters. The perfect introduction to the study of taste, this is essential reading for students in food studies, anthropology, sensory studies, philosophy, and culinary arts.
(source: Nielsen Book Data)9780857857897 20170206
Art & Architecture Library (Bowes)
Book
157 pages : illustrations (some color) ; 23 cm
Art & Architecture Library (Bowes)
Book
196 pages : chiefly illustrations (many color), portraits ; 33 cm
Art & Architecture Library (Bowes)

4. White Zinfandel [2011 - ]

Journal/Periodical
v. : ill. (some col.) ; 33 cm
Art & Architecture Library (Bowes)
Book
xxii, 231 p., [8] p. of plates : ill. (some col.), map ; 29 cm.
  • Introduction: the American resort hotel and its expression on the New England coast
  • Connecticut: the Long Island Sound shoreline
  • Rhode Island: Narragansett Bay, Watch Hill, And Block Island
  • Massachusetts: the South Shore, Cape Cod, and the islands
  • Massachusetts: the North Shore
  • New Hampshire: the beaches, New Castle, and the Isles of Shoals
  • Maine: from kittery to Cape Elizabeth
  • Maine: from Casco Bay to New Brunswick.
This is a sweeping, richly illustrated architectural study of the large, historic New England coastal resort hotels."Summer by the Seaside" is a lavishly illustrated work on the origins, evolution, and gradual decline of the resort hotel phenomenon and its architecture along the New England coastline and on its offshore islands. In this indispensable, breakthrough volume, Bryant F. Tolles, Jr., the recognized expert in this popular field, examines the landmark hotels, extant and not, in Connecticut, Rhode Island, Massachusetts, New Hampshire, and Maine. Together these hospitality enterprises helped define the upscale tourist industry and key aspects of New England social, cultural, economic, and architectural history between 1820 and 1950.Exhaustively researched and beautifully assembled, this stunning and informative volume is the definitive work on the history of travel and tourism in coastal New England during this period.
(source: Nielsen Book Data)9781584655763 20160528
Art & Architecture Library (Bowes)

6. White Towers [2007]

Book
x, 189 p. : ill. ; 24 cm.
This is the reissue of a classic MIT Press title first published almost thirty years ago tracing the theme and variations in the architecture of the White Tower hamburger chain and recapturing a nearly forgotten piece of American history.Today's dominant fast-food franchises spend millions to persuade us that they do it all for us, that we can have it our way. White Tower, the pioneering hamburger chain founded in 1926, never felt the need for this kind of advertising; it depended on its instantly recognizable building to say it all. Those gleaming white ("clean"), well-lighted ("always open"), streamlined ("fast and efficient"), human-scaled ("friendly") structures were three-dimensional billboards for their franchise, capped by an actual white tower often redundantly labeled, in bold graphics, "White Tower." This was branding before the age of branding.The photographs in this classic book not only trace the evolution of a restaurant chain, they record an iconography of a part of the American built environment that no longer exists. In an approach very much in the spirit of "Learning from Las Vegas", by Venturi, Scott Brown, and Izenour, architects Paul Hirshorn and Steven Izenour have selected photographs taken in a variety of styles - from the stark and deadpan to family album-like snapshots. In an affectionately written introductory essay, Hirshorn and Izenour describe the identifiable and idiosyncratic commercial architectural style of the 1930s and 1940s and document the development of the White Tower buildings and their stylistic variations.Their conversations with former White Tower employees - including Charles Johnson, White Tower's architect for over forty years - are the source of many telling quotations and entertaining captions that set their analysis of the buildings within a broader story of corporate culture, mass marketing, and the rise of franchising in the twentieth century.
(source: Nielsen Book Data)9780262083683 20160528
Art & Architecture Library (Bowes)
Book
55 p. : ill. ; 24 cm.
For the World Cup, Rirkrit Tiravanija, the Thai artist known for works that incorporate the provision of ingredients and the cooking of meals for or by viewers, has created a cookbook for halftime. He presents 16 recipes, one for each match in the preliminary rounds, to be prepared and eaten midway through the contest. Cheerful lists and instructions are supplemented by photographs of friends watching football on TV, and Tiravanija incorporates the World Cup motto "time to make friends"--which is dear to his own heart and central to his sociable, intercultural artistic practice--as the book's mission statement. Rirkrit Tiravanija is the winner of the 2004 Hugo Boss prize and recently had a retrospective at the Serpentine Gallery in London. He is represented in New York by Gavin Brown.
(source: Nielsen Book Data)9783938821404 20160527
Art & Architecture Library (Bowes)
Book
144 p. : ill. (chiefly col.) ; 18 cm.
  • Welt aus Schokolade = A chocolate world / Julia Friedrich
  • Sonja Alhäuser
  • Pawel Althamer
  • Louise Bourgeois
  • Richard Deacon
  • Ayşe Erkmen
  • Hans-Peter Feldmann
  • Peter Fischli & David Weiss
  • Isa Genzken
  • Bethan Huws
  • Ilya & Emilia Kabakov
  • Mike Kelley
  • John Miller
  • Claes Oldenburg & Coosje van Bruggen
  • Tom Otterness
  • Karin Sander
  • Thomas Schütte
  • Andreas Slominski
  • Thomas Stimm
  • Nicola Torke
  • Rosemarie Trockel
  • Franz West
  • Sweet temptations / Rolf Ricke.
Art & Architecture Library (Bowes)
Book
64 p. : ill. ; 19 cm.
Art & Architecture Library (Bowes)
Book
xvii, 291 p. : ill. (some col.) ; 26 cm.
  • 1. Romans, Greeks and others on the banqueting couch-- 2. Place-settings-- 3. Public dining-- 4. Drinking in the tomb-- 5. Banqueting in late antiquity-- 6. The last banqueters.
  • (source: Nielsen Book Data)9780521822527 20160528
Dining was an important social occasion in the classical world. Scenes of drinking and dining decorate the wall paintings and mosaic pavements of many Roman houses. They are also painted in tombs and carved in relief on sarcophagi and on innumerable smaller grave monuments. Drawing frequently upon ancient literature inscriptions as well as archaeological evidence, this book examines the visual and material evidence for dining through Roman antiquity. Topics covered include the relationship between Greek and Roman dining habits; the social significance of reclining when dining in public; the associations between dining scenes and death; the changing fashions of dining at the end of antiquity; and the use of banquet scenes in the art of early Christianity. Richly illustrated, The Roman Banquet offers a full and varied picture of the role of the banquet in Roman life.
(source: Nielsen Book Data)9780521822527 20160528
Art & Architecture Library (Bowes)
Book
108 p. : ill. (chiefly col.) ; 28 x 30 cm.
Art & Architecture Library (Bowes)

12. Icehotel [2000]

Book
112 p. : ill. (chiefly col.) ; 26 cm.
Art & Architecture Library (Bowes)
Book
xxiii, 632 p. : ill. (some col.) ; 31 cm.
Art & Architecture Library (Bowes), SAL3 (off-campus storage)
Book
x, 177 p. : ill. ; 20 cm.
  • Tea : a mirror of China's soul
  • Tea until Lu Yü's time : the evidence of language
  • Tea from the T'ang to the Ming : its botany, culture and manufacture
  • The West comes to tea
  • The life and times of Lu Yü
  • The beginnings of tea
  • The tools of tea
  • The manufacture of tea
  • The équipage
  • The brewing of tea
  • Drinking the tea
  • Notations on tea
  • Tea-producing areas
  • Generalities
  • Plan of the book.
"Written during the eighth century's T'ang Dynasty, Lu Yü's Ch'a Ching, or The Classic of Tea, has, for over one thousand years, provided tea drinkers with practical and spiritual knowledge of the art of tea-brewing, and is the text primarily responsible for elevating the drinking of tea to its unique place of veneration in Chinese life."--Publisher description.
Art & Architecture Library (Bowes)

15. Les dîners de gala [1973]

Book
322 pages : illustrations (some color) ; 31 cm
  • Exotic dishes
  • Eggs, Seafood
  • First course
  • Meats
  • Snails, frogs
  • Fish, shellfish
  • Game, poultry
  • Pork
  • Vegetables
  • Aphrodisiacs
  • Sweets, desserts
  • Hors d'œuvre.
All the recipes in this cook book, never before published, have been elaborated with great precision by a "chef" wishing to remain in the most secret anonymity. Lasserre, Maxim's, la Tour d'Argent. Le Buffet de la gare de Lyon have graciously bestowed upon us some highly gastronomical recipes which make the renown of the French cuisine.
Art & Architecture Library (Bowes)
Book
1304 p. illus. (part col.) 28 cm.
Art & Architecture Library (Bowes)