Автор: Albala Mitchell Название: Landscape Painting: Essential Concepts and Techniques for Plein Air and Studio Practice ISBN: 0823032205 ISBN-13(EAN): 9780823032204 Издательство: Random House (USA) Рейтинг: Цена: 21460.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The landscape is unique among subject matter - in its grandeur, complexity and colour dynamics. This guide to landscape theory and practice assists in working with what are the greatest challenges for the landscape artist, most notably simplifying complex material, selecting strong compositions and translating colour and light.
Автор: Albala-Bertrand Название: Disasters and the Networked Economy ISBN: 1138902667 ISBN-13(EAN): 9781138902664 Издательство: Taylor&Francis Рейтинг: Цена: 53070.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Mainstream quantitative analysis and simulations are fraught with difficulties and are intrinsically unable to deal appropriately with long-term macroeconomic effects of disasters. In this new book, J.M. Albala-Bertrand shows that societal networking and disaster localization constitute part of an essential framework to understand disaster effects and responses.
Автор: Freedman Paul, Chaplin Joyce E., Albala Ken Название: Food in Time and Place: The American Historical Association Companion to Food History ISBN: 0520277457 ISBN-13(EAN): 9780520277458 Издательство: Wiley Рейтинг: Цена: 84480.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. This book delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association.
A history of cooking and fine dining in Western Europe from 1520 to 1660
The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host's wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But what was it really like to cater to the tastes and habits of high society at the banquets of nobles, royalty, and popes? What did they eat and how did they eat it?
In The Banquet, Ken Albala covers the transitional period between the heavily spiced and colored cuisine of the Middle Ages and classical French haut cuisine. This development involved increasing use dairy products, a move toward lighter meats such as veal and chicken, increasing identification of national food customs, more sweetness and aromatics, and a refined aesthetic sense, surprisingly in line with the late Renaissance styles found in other arts.
Автор: , Albala Ken Название: At the Table: Food and Family Around the World ISBN: 1610697375 ISBN-13(EAN): 9781610697378 Издательство: Bloomsbury Цена: 83160.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: What`s for dinner? Not just in America, but around the world? And how is it cooked, what`s the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides fascinating insight into how dinner is defined in countries around the world.
Автор: Albala, Ken Название: Three world cuisines ISBN: 0759121257 ISBN-13(EAN): 9780759121256 Издательство: Неизвестно Рейтинг: Цена: 314200.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This "living" text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today.
Автор: Albala, Ken Название: Cooking in europe ISBN: 0313330964 ISBN-13(EAN): 9780313330964 Издательство: Bloomsbury Рейтинг: Цена: 42570.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens. An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes.
Автор: Ken Albala Название: Beans: A History ISBN: 1350022276 ISBN-13(EAN): 9781350022270 Издательство: Bloomsbury Academic Рейтинг: Цена: 21110.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
This is the story of the bean, the staple food cultivated by humans for over 10,000 years.
From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they -tickle the genitals-), to current research into the deadly toxins contained in the most commonly eaten beans.
Over time, the bean has been both scorned as -poor man's meat- and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Featuring a new preface from author Ken Albala, Beans: A History takes the reader on a fascinating journey across cuisines and cultures.
Автор: Ken Albala Название: A Cultural History of Food in the Renaissance ISBN: 1474269923 ISBN-13(EAN): 9781474269926 Издательство: Bloomsbury Academic Рейтинг: Цена: 33780.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object of rigorous investigation among physicians, theologians, agronomists and even poets and artists. Concern with eating was, in fact, central to the cultural dynamism we now recognize as the Renaissance.
A Cultural History of Food in the Renaissance presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Автор: Freedman Paul, Chaplin Joyce E., Albala Ken Название: Food in Time and Place: The American Historical Association Companion to Food History ISBN: 0520283589 ISBN-13(EAN): 9780520283589 Издательство: Wiley Рейтинг: Цена: 44350.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. This book delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association.
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