Author: MaryAnn F. KohlPublisher: Gryphon House, Inc.
ISBN: 0876591845
Category : Juvenile Nonfiction
Languages : en
Pages : 196
Book Description
Easy edible art for young children.
The Edible Monument
Author: Marcia ReedPublisher: Getty Publications
ISBN: 1606064541
Category : Art
Languages : en
Pages : 192
Book Description
The Edible Monument considers the elaborate architecture, sculpture, and floats made of food that were designed for court and civic celebrations in early modern Europe. These include popular festivals such as Carnival and the Italian Cuccagna. Like illuminations and fireworks, ephemeral artworks made of food were not well documented and were challenging to describe because they were perishable and thus quickly consumed or destroyed. In times before photography and cookbooks, there were neither literary models nor a repertoire of conventional images for how food and its preparation should be explained or depicted. Although made for consumption, food could also be a work of art, both as a special attraction and as an expression of power. Formal occasions and spontaneous celebrations drew communities together, while special foods and seasonal menus revived ancient legends, evoking memories and recalling shared histories, values, and tastes. Drawing on books, prints, and scrolls that document festival arts, elaborate banquets, and street feasts, the essays in this volume examine the mythic themes and personas employed to honor and celebrate rulers; the methods, materials, and wares used to prepare, depict, and serve food; and how foods such as sugar were transformed to express political goals or accomplishments. This book is published on the occasion of an exhibition at the Getty Research Institute from October 13, 2015, to March 23, 2016.
Author: David P. LarousseLe Corbuffet
Author: Esther ChoiPublisher: National Geographic Books
ISBN: 3791384724
Category : Cooking
Languages : en
Pages : 0
Book Description
New York Magazines Most Giftable Coffee-Table Books of 2019 One of The Architect's Newspaper's Fall Must-Reads Home-cooking meets highbrow art in this one-of-a-kind cookbook that uses food to create edible interpretations of modern and contemporary sculptures, paintings, architecture, and design. It started as a series of dinner parties that Esther Choi--artist, architectural historian, and self-taught cook--hosted for friends after she stumbled across an elaborate menu crafted for Walter Gropius in 1937. Combining a curiosity about art and design with a deeply felt love of cooking, Choi has assembled a playful collection of recipes that are sure to spark conversation over the dinner table. Featuring Choi's own spectacular photography, these sixty recipes riff off famous artists or architects and the works they are known for. Try Quiche Haring with the Frida Kale-o Salad, or the Robert Rauschenburger followed by Flan Flavin. This cookbook is strikingly beautiful and provocative as it blurs the boundaries between art and everyday life and celebrates food in an engaging and imaginative way.
Author: Ann WisemanA Feast for the Eyes
Author: Carolyn TilliePublisher: Reaktion Books
ISBN: 9781789140637
Category : Art
Languages : en
Pages : 0
Book Description
"Savour a taste of the edible alphabet, from A to Z. Throughout history, visual and performance artists have rendered their visions within the whimsical medium of food. In Carolyn Tillie's deeply satisfying A Feast for the Eyes, you'll embark on a delicious adventure that redefines the art world. Explore the surprising artistry of apple-head dolls, butter sculptures, coffee paintings and a grand cathedral carved entirely from salt. Learn about the ancient role of food creations in ritual and global folk art. Experience the modern magnificence of electrified vegetable sculptures and ethereal molecular gastronomy. Discover why Salvador Dali had an obsession with lobsters, and why there is a giant palace in the American Midwest made entirely of corn. Whether you're a food lover or an art aficionado, this book serves up an aesthetic banquet that will delight your senses - and nourish mind, body and soul"--Back cover
Edible Ensembles
Author: Gretchen RoehrsPublisher: Rizzoli Publications
ISBN: 0789336928
Category : Design
Languages : en
Pages : 0
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.
Modern Art Desserts
Author: Caitlin FreemanPublisher: National Geographic Books
ISBN: 1607743906
Category : Cooking
Languages : en
Pages : 0
Book Description
Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces. Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.
The Flour Pot Cookie Book
Author: Margie GreenbergPublisher: Running Press
ISBN: 9780762425952
Category : Cooking
Languages : en
Pages : 128
Book Description
Why wait for the holidays to bake and decorate cookies? Let Margie and Abbey Greenberg show you how to make beautiful and easy cookies that are perfect for gifts year-round--plus, they taste great! The Flour Pot Cookie Book is a fun and fanciful exploration into the world of cookie decoration, featuring designs for all occasions, or for no occasion at all. People will think these cookies are almost too pretty to eat! With more than 40 decoration ideas, grouped by theme, this book is a sure-hit with home bakers.
More Edible Art
Author: David Paul LaroussePublisher: Wiley
ISBN: 9780471176398
Category : Fruit carving
Languages : en
Pages : 0
Book Description
Praise for More Edible Art "More Edible Art is the book we′ve been missing. The art of garnishing seems to have faded in recent decades, whereas in the time of Escoffier, many dishes were named by their garnishes. We must thank Chef Larousse for reviving this art. His book is fully comprehensive and contains beautiful photographs, with many ideas for garnishing that will transform a simple dish into a masterpiece." ––Pierre Gouirand, President Auguste Escoffier Foundation, Musée de l′Art Culinaire "Even an old clam shack cook (like me) could not help but be enchanted by David′s passionate, entertaining, and technically thorough treatment of this inspired culinary art form." ––Jasper White, author of Cooking from New England, Lobster at Home, and 50 Chowders "Right after I started reading More Edible Art, I used several of the practical garnishes. The accolades I took credit for belong to David Larousse!" ––Chef Brennan Hurley, Arts Club, Washington, D.C.
