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Author: Christina M. Anderson
Publisher: Oxford University Press
ISBN: 019092358X
Category : Art
Languages : en
Pages : 257
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Book Description
Despite the central importance of connoisseurship in the rarefied world of art collecting, it occupies an uncomfortable position in modern scholarship. On the one hand, the concept retains a significant role in the study of art and the care of public and private collections when it is linked with art appreciation, qualities visible to the attuned eye, or the processes of attribution and authentication. On the other hand, the last century has seen connoisseurship marginalized in academic discourse: it is often associated with amateurism, social elitism, status-display, and intellectual mystification. The present collection of essays enters this breach and--by adopting a broad, interdisciplinary approach--considers connoisseurship afresh, investigating its practice in both familiar and unexpected places. Essays on the role of connoisseurship in Western art history appear alongside innovative, global perspectives on Chinese numismatics and walnut collecting, wine and coffee expertise, the market for geological specimens, and the parallels between Morellian connoisseurship and modern forensics. These essays resonate with one another in surprising ways and create new dialogues about connoisseurship's meaning and application, demonstrating that its practice can be both intuitive and scientific.
Author: Christina M. Anderson
Publisher: Oxford University Press
ISBN: 019092358X
Category : Art
Languages : en
Pages : 257
Get Book Here
Book Description
Despite the central importance of connoisseurship in the rarefied world of art collecting, it occupies an uncomfortable position in modern scholarship. On the one hand, the concept retains a significant role in the study of art and the care of public and private collections when it is linked with art appreciation, qualities visible to the attuned eye, or the processes of attribution and authentication. On the other hand, the last century has seen connoisseurship marginalized in academic discourse: it is often associated with amateurism, social elitism, status-display, and intellectual mystification. The present collection of essays enters this breach and--by adopting a broad, interdisciplinary approach--considers connoisseurship afresh, investigating its practice in both familiar and unexpected places. Essays on the role of connoisseurship in Western art history appear alongside innovative, global perspectives on Chinese numismatics and walnut collecting, wine and coffee expertise, the market for geological specimens, and the parallels between Morellian connoisseurship and modern forensics. These essays resonate with one another in surprising ways and create new dialogues about connoisseurship's meaning and application, demonstrating that its practice can be both intuitive and scientific.
Author: James Hoffmann
Publisher: Mitchell Beazley
ISBN: 1784725714
Category : Cooking
Languages : en
Pages : 447
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Book Description
The worldwide bestseller - 1/3 million copies sold 'With his expert guidance we travel around the globe, from Burundi to Honduras via Vietnam, sipping and spitting as we go. This is high geekery made palatable by the evident love pulsing through every sentence.' - The Guardian 'The subject of coffee has never been more, er, hot, and The World Atlas of Coffee takes a close look at its history and evolution, the international range of beans and all the best ways to enjoy coffee. Great pics too.' - Susy Atkins, The Telegraph For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed. Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.
Author: Susan Zimmer
Publisher: Andrews McMeel Publishing
ISBN: 1449460119
Category : Cooking
Languages : en
Pages : 244
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Book Description
* I Love Coffee! features over 100 easy-to-make coffee drinks, including the Black Forest Latte, Sugar-Free Java Chai Latte, Iced Orange Mochaccino, Tiramisú Martini, and Candy Cane Latte. * I Love Coffee! brings the passion for coffee into your home with a creative variety of hot and cold drinks. It is the ultimate how-to handbook for the 111 million coffee drinkers in North America. Now coffee lovers can make delicious cappuccinos, cold coffee quenchers, decadent coffee desserts, and classy coffee martinis year-round using simple techniques with gourmet results in this indispensable coffee guide and cookbook. In I Love Coffee! coffee connoisseur Susan Zimmer shares expert advice and techniques, from how to brew the perfect cup and how to make a basic cappuccino without a machine to a World Barista Latte Art Champion's tips for making masterful latte art designs. It is brimful with a wealth of coffee understanding from the "ground" up, from bean to cup, including international coffees and brewing techniques best suited to a variety of preferences, all topped off with plenty of problem-solving tips and delectable full-color photographs.
Author: J. K. Sharma
Publisher: Pearson Education India
ISBN: 9788177586541
Category : Business & Economics
Languages : en
Pages : 752
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Book Description
In this edition, efforts have been made to assist readers in converting data into useful information that can be used by decision-makers in making more thoughtful, information-based decisions.
Author: Claudia Roden
Publisher: Pavilion Books
ISBN:
Category : Cooking
Languages : en
Pages : 140
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Book Description
Roden explores the history of the bean from the ancient traditions of coffee-making in the Levant, to modern day additives and substitutes. There is also an A-Z (by producing country) guide of quality beans and recipes.
Author: Michaele Weissman
Publisher: HMH
ISBN: 0544186613
Category : Cooking
Languages : en
Pages : 218
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Book Description
Follow the ultimate coffee geeks on their worldwide hunt for the best beans. Can a cup of coffee reveal the face of God? Can it become the holy grail of modern-day knights errant who brave hardship and peril in a relentless quest for perfection? Can it change the world? These questions are not rhetorical. When highly prized coffee beans sell at auction for $50, $100, or $150 a pound wholesale (and potentially twice that at retail), anything can happen. In God in a Cup, journalist and late-blooming adventurer Michaele Weissman treks into an exotic and paradoxical realm of specialty coffee where the successful traveler must be part passionate coffee connoisseur, part ambitious entrepreneur, part activist, and part Indiana Jones. Her guides on the journey are the nation’s most heralded coffee business hotshots: Counter Culture’s Peter Giuliano, Intelligentsia’s Geoff Watts, and Stumptown’s Duane Sorenson. With their obsessive standards and fiercely competitive baristas, these roasters are creating a new culture of coffee connoisseurship in America—a culture in which $10 lattes are both a purist’s pleasure and a way to improve the lives of third-world farmers. If you love a good cup of coffee—or a great adventure story—you’ll love this unprecedented up-close look at the people and passions behind today’s best beans. “Weissman illustrates how the origin, flavor compounds and socioeconomic impact of a cup of coffee are relevant now more than ever. . . . Tagging along behind the main characters in today’s specialty coffee scene, [she] travels from the exotic to the expected to artfully deconstruct the connoisseur’s cup of coffee.” —Publishers Weekly
Author:
Publisher:
ISBN: 9780848715502
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
Open this delightful new cookbook and step inside Cafe Nervosa for a taste of Dr. Frasier Crane's coffeehouse favorites. Inspired by the hit television series, Frasier, this book is filled with fabulous recipes and witty quotes from Frasier and his brother, Niles. Recipes are featured for delicious desserts, breads, midday treats, and coffee beverages for all occasions. Color photos.
Author: Thorn J
Publisher: Running Press
ISBN: 9781561385225
Category : Cooking
Languages : en
Pages : 204
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Book Description
This exhaustively researched and generously illustrated book spills the beans on the origins of coffee, blending, and brewing techniques, and serves as a guide to the best coffees from around the world.
Author: Lani Kingston
Publisher: White Lion Publishing
ISBN: 178240211X
Category : Cooking
Languages : en
Pages : 244
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Book Description
How to Make Coffee explores the scientific principles behind the art of coffee making, along with step-by-step instructions of all the major methods, and which beans, roast, and grind are best for them. This book also covers topics such as: The history of the bean Chemical composition Caffeine and decaf Milk Roasting and grinding Machines and gadgets . . . and many more Caffeine is the most widely consumed mind-altering molecule in the world; we cannot get enough of it. How is it that coffee has such a hold? Its all in the chemistry; the molecular structure of caffeine and the flavour-making phenols and fats that can be lured out from the bean by roasting, grinding and brewing. Making good coffee depends on understanding the science: why water has to be at a certain temperature, how roast affects taste, and what happens when you add cream. This book lays out the scientificprinciples for the coffee-loving non-scientist; stick to these and you will never drink an ordinary cup of joe again.
Author:
Publisher:
ISBN:
Category : Coffee
Languages : en
Pages : 200
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Book Description
This book provides a panoramic view of Indian coffee from its legendary beginnings more than 300 years ago, through the colonial era of consolidation into a structured industry to its current Indian avatar.
