Author: John Baeder
Publisher: Univ. Press of Mississippi
ISBN: 9781934110225
Category : Architecture
Languages : en
Pages : 116
Get Book
Book Description
Pleasant Journeys and Good Eats along the Way surveys John Baeder's thirty-five-year obsession with roadside architecture, especially America's diners, and complements Baeder's Morris Museum of Art exhibit of the same name. Originally attracted to classic postcard images of mom-and-pop businesses and old black-and-white photos of downtowns, Baeder (b. 1938) has spent most of his art career depicting these beloved but unpretentious restaurants. Often classified as a photorealist, Baeder has always resisted being labeled. He sees his paintings as a plea for preservation and a way to reveal the psychology behind diners. Before the era of corporate fast food, Americans on the road looked to diners to provide \"meals like mother makes, \" a descriptive phrase found in Baeder\'s very first diner painting. Home cooking was especially appealing to weary tourists who took to the American highway in increasing numbers between the 1920s and the 1960s. By the late 1970s Baeder\'s paintings had become wildly popular. Baeder's paintings resonate in melodies of color and line and exhibit their personalities through hand-lettered placards and neon signs. They invite the viewer to absorb the everyday simplicity of roadside architecture in new ways and to discover the values of hearth and home in unexpected places. John Baeder of Nashville is a well-known realist painter. His work is in the permanent collections of the Whitney Museum of American Art, High Museum of Art, and many others. Jay Williams is curator at the Morris Museum of Art in Augusta, Georgia. His previous publications include Illuminated Literature: The Art of Jerry and Brian Pinkney and What Dogs Dream: Paintings and Works on Paper by William Dunlap. Kevin Grogan is the director of the Morris Museum of Art. Donald Kuspit is professor of art history and philosophy at the State University of New York at Stony Brook.
Author: John Baeder
Publisher: Abrams
ISBN:
Category : Art
Languages : en
Pages : 148
Get Book
Book Description
The artist has selected forty recent paintings to replace earlier works, most of which were shown only in black and white.
Author: National Geographic
Publisher: National Geographic Books
ISBN: 1426216092
Category : Travel
Languages : en
Pages : 328
Get Book
Book Description
For pure pleasure, few experiences are as satisfying as a chance to explore the world’s great culinary traditions and landmarks—and here, in the latest title of our popular series of illustrated travel gift books, you’ll find a fabulous itinerary of foods, dishes, markets, and restaurants worth traveling far and wide to savor. On the menu is the best of the best from all over the globe: Tokyo’s freshest sushi; the spiciest Creole favorites in New Orleans; the finest vintages of the great French wineries; the juiciest cuts of beef in Argentina; and much, much more. You’ll sample the sophisticated dishes of fabled chefs and five-star restaurants, of course, but you’ll also discover the simpler pleasures of the side-street cafés that cater to local people and the classic specialties that give each region a distinctive flavor. Every cuisine tells a unique story about its countryside, climate, and culture, and in these pages you’ll meet the men and women who transform nature’s bounty into a thousand gustatory delights. Hundreds of appetizing full-color illustrations evoke an extraordinary range of tastes and cooking techniques; a wide selection of recipes invites you to create as well as consume; sidebars give a wealth of entertaining information about additional sites to visit as well as the cultural importance of the featured food; while lively top ten lists cover topics from chocolate factories to champagne bars, from historic food markets to wedding feasts, harvest celebrations, and festive occasions of every kind. In addition, detailed practical travel information provides all the ingredients you’ll need to cook up a truly delicious experience for even the most demanding of traveling gourmets.
Author: John Baeder
Publisher:
ISBN:
Category : Antiques & Collectibles
Languages : en
Pages : 132
Get Book
Book Description
Author:
Publisher: Vendome Press
ISBN: 9780865653191
Category : Photography
Languages : en
Pages : 0
Get Book
Book Description
A fascinating trip through the evocative remnants of a vanishing America, this book is also a portrait of an artist who has captured the nostalgic essence of what's been lost. In 1972, John Baeder (b. 1938) left a career on Madison Avenue to become a full-time painter, gambling his livelihood on art dealer Ivan Karp's evaluation of his first four canvases: a diner, a motel, a gas station, a tourist camp. Based on color postcards in his growing collection of roadside memorabilia, they launched a career that put him at the forefront of the growing photorealist movement. Baeder's paintings, particularly of classic diners, were an immediate success, and he scoured the country for prime examples to document before they disappeared. Here, Jay Williams recounts the inside story of Baeder's multifaceted career. With more than 300 illustrations of his highly collectible paintings, watercolors, vintage photographs, printed ephemera, and three-dimensional memorabilia, this is an artist's journey, traveled along the back highways of the United States.
Author: Andrea Hannemann
Publisher: HarperCollins
ISBN: 006298652X
Category : Cooking
Languages : en
Pages : 331
Get Book
Book Description
A NATIONAL BESTSELLER! Trust in nature. Believe in balance. Eat the rainbow! Andrea Hannemann, aka Earthy Andy, presents a guide to plant-based eating that is simple, delicious, and fun. INCLUDES A 30-DAY PLANT OVER PROCESSED CHALLENGE Andrea Hannemann, known as Earthy Andy to her more than one million Instagram followers, believes that food is the fuel of life, and that consuming a nourishing, plant-based diet is the gateway to ultimate health. Andy’s mantra, “plant over processed,” embodies the way she eats and feeds her family of five in their home in Oahu, Hawaii. But it wasn’t always this way. Andy was once addicted to sugar and convenience foods and suffering from a host of health issues that included IBS, Celiac disease, hypothyroidism, asthma, brain fog, and chronic fatigue. Fed up with spending time and money on specialists, supplements, and fad diets, she quit animal products and processed foods cold turkey, and embarked on a new way of eating that transformed her health and her body. In Plant Over Processed, Andy invites readers to join her on a “30-Day Plant Over Processed Challenge” that will detox the body, followed by a long-term plan for going plant-based without giving up your favorite dishes. Packed with gorgeous photography and mouth-watering recipes—from smoothies and bliss bowls to plant-based comfort and decadent desserts—this life-changing guide takes you to the North Shore of Hawaii and back, showing you how easy it is to eat plant-based, wherever you are.
Author: Sharon Hudgins
Publisher: Reaktion Books
ISBN: 1789140188
Category : Cooking
Languages : en
Pages : 256
Get Book
Book Description
All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important ingredient of railway history for more than a century—from dinners in dining cars to lunches at station buffets and foods purchased from platform vendors. For many travelers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the “romance of the rails.” A delight for rail enthusiasts, foodies, and armchair travelers alike, Food on the Move serves up the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present. Chapters invite us to table for the haute cuisine of the elegant dining carriages on the Orient Express; the classic American feast of steak-and-eggs on the Santa Fe Super Chief; and home-cooked regional foods along the Trans-Siberian tracks. We eat our way across Canada’s vast interior and Australia’s spectacular and colorful Outback; grab an infamous “British railway sandwich” to munch on the Flying Scotsman; snack on spicy samosas on the Darjeeling Himalayan Toy Train; dine at high speed on Japan’s bullet train, the Shinkansen; and sip South African wines in a Blue Train—a luxury lounge-car featuring windows of glass fused with gold dust. Written by eight authors who have traveled on those legendary lines, these chapters include recipes from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs, as well as a bounty of illustrations. A toothsome commingling of dinner triangles and train whistles, this collection is a veritable feast of meals on the move.
Author: Anna Pallai
Publisher: Random House
ISBN: 1473546656
Category : Cooking
Languages : en
Pages : 176
Get Book
Book Description
Spaghetti in aspic, anyone? Revel in astonishing dishes from yesteryear: Stuffed Cocktail Grapes, Savoury Sausage Salad, a spunky Shrimp-Salmon Mould and so much more. Anna Pallai was brought up on 1970s stalwarts of stuffed peppers, meatloaf and platters of slightly greying hardboiled eggs. When she rediscovered her mother's grease-stained 70s cookbooks, she knew she needed to share them with the world, and so the hit Twitter account @70s_Party was born. Harking back to a simpler pre-Instagram, pre-clean-eating era, when the only concern for your dinner party was whether your aspic would set in time, this is a joyful celebration of food that can give you gout just by looking at it. Covering all the essentials, from starters through to desserts, dinner party etiquette (just how does one start to eat a swan fashioned from a hardboiled egg?) and the dreaded 'foreign' food, there's no potato-fashioned-as-a-stone left unturned.
Author: Melissa Clark
Publisher: Clarkson Potter
ISBN: 0553448250
Category : Cooking
Languages : en
Pages : 338
Get Book
Book Description
NEW YORK TIMES BESTSELLER • The beloved author of Dinner in an Instant breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility. “Melissa Clark’s contemporary eye is just what the chef ordered. Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic.”—Yotam Ottolenghi NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • Delish • Library Journal Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans. Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), Dinner in French will quickly become a go-to resource and endure as an indispensable classic.
Author:
Publisher:
ISBN:
Category : Academic libraries
Languages : en
Pages : 1118
Get Book
Book Description
