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Author: Gretchen Roehrs
Publisher: Rizzoli Publications
ISBN: 0789336928
Category : Design
Languages : en
Pages : 0
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Book Description
Food meets fashion in these playful fashion illustrations of stylish ladies creatively garbed in fresh produce. Gretchen Roehrs’s art uses line drawings along with perfectly placed foods to represent the forms, colors, and textures of fashionable clothing: the result is stylish ensembles that would not be out of place in fashion magazines and look good enough to eat! From oyster shell dresses and pea pod pants to radicchio frocks and tomato handbags, Roehrs’s charming drawings delight with their inventiveness. The illustrations are paired with humorous captions and quotes commenting on the whimsy of fashion. A cornucopia of color and flavor, The Edible Ensemble is a tantalizing treat for the senses, a perfect gift for anyone who loves food and fashion as well as those who like to play with their food.
Author: Gretchen Roehrs
Publisher: Rizzoli Publications
ISBN: 0789336928
Category : Design
Languages : en
Pages : 0
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Book Description
Food meets fashion in these playful fashion illustrations of stylish ladies creatively garbed in fresh produce. Gretchen Roehrs’s art uses line drawings along with perfectly placed foods to represent the forms, colors, and textures of fashionable clothing: the result is stylish ensembles that would not be out of place in fashion magazines and look good enough to eat! From oyster shell dresses and pea pod pants to radicchio frocks and tomato handbags, Roehrs’s charming drawings delight with their inventiveness. The illustrations are paired with humorous captions and quotes commenting on the whimsy of fashion. A cornucopia of color and flavor, The Edible Ensemble is a tantalizing treat for the senses, a perfect gift for anyone who loves food and fashion as well as those who like to play with their food.
Author: Melissa Marra-Alvarez
Publisher: Bloomsbury Publishing
ISBN: 1350164364
Category : Design
Languages : en
Pages : 321
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Book Description
Food and Fashion accompanies a major exhibition at The Museum at FIT, New York's only museum dedicated solely to the art of fashion. This beautifully illustrated book featuring over 100 enticing full-color images, from fashion runways to fine art photography and period cookbooks, examines the influence of food culture through the lens of fashion over the last 250 years. It focuses on the ways that food culture has expressed itself in fashion and how these connect to broader socio-cultural change, examining how vital both have been in expressing cultural movements across centuries, and specifically exploring the role food plays in fashionable expression. With its superb selection of images, and thought-provoking and engaging discussion, Food and Fashion appeals to fashion enthusiasts who have an overlapping interest in food and food studies, including scholars and students, those who enjoy the fashion of food, and all who appreciate the visual culture of food, fashion, and art.
Author: Annette M. Magid
Publisher: Cambridge Scholars Publishing
ISBN: 1443814687
Category : Literary Criticism
Languages : en
Pages : 440
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Book Description
You are What You Eat: Literary Probes into the Palate offers tantalizing essays immersed in the culture of food, expanded across genres, disciplines, and time. The entire collection of You Are What You Eat includes a diversity of approaches and foci from multicultural, national and international scholars and has a broad spectrum of subjects including: feminist theory, domesticity, children, film, cultural history, patriarchal gender ideology, mothering ideology, queer theory, politics, and poetry. Essays include studies of food-related works by John Milton, Emily Dickinson, Fay Weldon, Kenneth Grahame, Roald Dahl, Shel Silverstein, J. K. Rowling, Mother Goose, John Updike, Maxine Hong Kingston, Alice Walker, Amy Tan, Louise Erdrich, Amanda Hesser, Julie Powell, Mary Wilkins Freeman, Martin Scorsese, Bob Giraldi, Clarice Lispector, José Antônio Garcia, Fran Ross, and Gish Hen. The topic addresses a range of interests appealing to diverse audiences, expanding from college students to food enthusiasts and scholars.
Author: Alejandro G Marangoni
Publisher: Royal Society of Chemistry
ISBN: 1849738955
Category : Science
Languages : en
Pages : 328
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Book Description
Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and extensive developments in Materials Science; in particular, the field of supramolecular chemistry of food components has been generally overlooked in textbooks. Edible Nanostructures will summarise developments in the areas of protein aggregation and gelation, starch crystallography, emulsions, and fat crystal network nanostructure and microstructure, addressing their functionalities in food. Each chapter offers both the qualitative view and a basic quantitative treatment of the area, including basic models used to describe structure and its relationship to functionality, if they exist. This is the first book on nanostructures in foods, and is suitable as a textbook for undergraduate students in Chemistry, Physics and Food Science.
Author: Library of Congress. Office for Subject Cataloging Policy
Publisher:
ISBN:
Category : Subject headings, Library of Congress
Languages : en
Pages : 1636
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 56
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Book Description
Rooted in the creative success of over 30 years of supermarket tabloid publishing, the Weekly World News has been the world's only reliable news source since 1979. The online hub www.weeklyworldnews.com is a leading entertainment news site.
Author: Catherine Bukowski
Publisher: Chelsea Green Publishing
ISBN: 160358644X
Category : Architecture
Languages : en
Pages : 274
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Book Description
Collaboration and leadership strategies for long-term success Fueled by the popularity of permaculture and agroecology, community food forests are capturing the imaginations of people in neighborhoods, towns, and cities across the United States. Along with community gardens and farmers markets, community food forests are an avenue toward creating access to nutritious food and promoting environmental sustainability where we live. Interest in installing them in public spaces is on the rise. People are the most vital component of community food forests, but while we know more than ever about how to design food forests, the ways in which to best organize and lead groups of people involved with these projects has received relatively little attention. In The Community Food Forest Handbook, Catherine Bukowski and John Munsell dive into the civic aspects of community food forests, drawing on observations, group meetings, and interviews at over 20 projects across the country and their own experience creating and managing a food forest. They combine the stories and strategies gathered during their research with concepts of community development and project management to outline steps for creating lasting public food forests that positively impact communities. Rather than rehash food forest design, which classic books such as Forest Gardening and Edible Forest Gardens address in great detail, The Community Food Forest Handbook uses systems thinking and draws on social change theory to focus on how to work with diverse groups of people when conceiving of, designing, and implementing a community food forest. To find practical ground, the authors use management phases to highlight the ebb and flow of community capitals from a project's inception to its completion. They also explore examples of positive feedbacks that are often unexpected but offer avenues for enhancing the success of a community food forest. The Community Food Forest Handbook provides readers with helpful ideas for building and sustaining momentum, working with diverse public and private stakeholders, integrating assorted civic interests and visions within one project, creating safe and attractive sites, navigating community policies, positively affecting public perception, and managing site evolution and adaptation. Its concepts and examples showcase the complexities of community food forests, highlighting the human resilience of those who learn and experience what is possible when they collaborate on a shared vision for their community.
Author: Y. H. Hui
Publisher: John Wiley & Sons
ISBN: 0470276347
Category : Technology & Engineering
Languages : en
Pages : 786
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Book Description
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Author: Christina Bartz
Publisher: transcript Verlag
ISBN: 3732864790
Category : Social Science
Languages : en
Pages : 398
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Book Description
Food is more than just nutrition. Its preparation, presentation and consumption is a multifold communicative practice which includes the meal's design and its whole field of experience. How is food represented in cookbooks, product packaging or in paintings? How is dining semantically charged? How is the sensuality of eating treated in different cultural contexts? In order to acknowledge the material and media-related aspects of eating as a cultural praxis, experts from media studies, art history, literary studies, philosophy, experimental psychology, anthropology, food studies, cultural studies and design studies share their specific approaches.
Author: Library of Congress
Publisher:
ISBN:
Category : Subject headings
Languages : en
Pages : 1498
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Book Description
