{"title":"Books for foodie art lovers","description":"","products":[{"product_id":"food-in-the-louvre","title":"Food in the Louvre","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eA beautifully illustrated book with culinary-inspired artworks from the Louvre, Paris\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith a foreword by the chef, Paul Bocuse, this volume serves up a smorgasbord of culinary-themed art—from fruit baskets to sumptuous banquet scenes and still-life paintings. Yves Pinard, head chef of the Grand Louvre restaurant, provides animated commentary of forty works from the renowned museum and includes a sampling of his own recipes inspired by the paintings. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDetails from masterpieces such as Chardin’s jar of olives and Delacroix’s succulent lobsters are complemented by opulent feasts presented against the backdrop of lavish interiors or a simple peasant meal in the countryside. From ancient Greek and Egyptian carvings to nineteenth-century oil paintings, each work is accompanied by a concise text illuminating its historical and cultural context, delivered in a lighthearted and playful tone.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 class=\"rev\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eAuthor: \u003c\/b\u003eYves Pinard\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eHardcover:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e 80 pages\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eDate published:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e November 2009\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eLanguage:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e English\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelivery\u003c\/strong\u003e: Allow 1-2 weeks\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eISBN: \u003c\/b\u003e978-2370740090\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eProduct Dimensions: \u003c\/b\u003e19 x 19\u003cspan style=\"line-height: 1.5;\"\u003e cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Louvre","offers":[{"title":"Default Title","offer_id":18697466675273,"sku":"9782370740090","price":9.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0915\/8302\/products\/the-louvre-default-title-food-in-the-louvre-6177445150793.jpg?v=1547579818"},{"product_id":"dali-les-diners-de-gala","title":"Dalí: Les diners de Gala","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cem\u003e'A real party piece, this is a re-print of the surrealistic cult cookery book whipped up with the ingredients from Dalí and Gala’s legendary dinner parties. It includes 136 elaborate and extravagant recipes from the original 1973 book to satisfy your appetite for the surreal such as Lobster with black pearls, Bush of crayfish in Viking herbs, Toffee with pine cones and The Breast of Venus.\u003c\/em\u003e' - Country and Town House\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA lavishly illustrated cookbook filled with Dali's surrealist recipes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe opulent dinner parties thrown by surrealist painter Salvador Dalí and his wife and muse, Gala, were the stuff of legend. Luckily for us, Dalí published a cookbook in 1973, Les Diners de Gala, which reveals some of the sensual, imaginative, and exotic elements that made up their notorious gatherings.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis reprint of Dali's famous cookbook features all \u003c\/span\u003e\u003cspan\u003e136 recipes over 12 chapters, specially illustrated by Dalí. \u003c\/span\u003e\u003cspan\u003eThe illustrations and recipes are accompanied by Dalí’s extravagant musings on subjects such as dinner conversation: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe leave the last word to Dali:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e'Les diners de Gala is uniquely devoted to the pleasures of taste … If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you' \u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong style=\"line-height: 1.4;\"\u003eDetails\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eHardcover:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e 320 pages\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eDate published:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e September 2016\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eLanguage:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e English\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eISBN:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e 978-3836508766\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eProduct Dimensions: \u003c\/b\u003e31.7 x 22.6\u003cspan style=\"line-height: 1.5;\"\u003e cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Museum Bookstore","offers":[{"title":"Default Title","offer_id":19658510663753,"sku":"9783836508766","price":50.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0915\/8302\/products\/dali-les-diners-de-gala-9783836508766-28619493802057.jpg?v=1640345985"},{"product_id":"just-the-tonic-a-history-of-tonic-water","title":"Just the Tonic : a History of Tonic Water","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003e'Well-researched and lavishly produced, it looks at how a malaria cure from South America ended up becoming an ingredient in Britain's favourite mixed drink, the gin and tonic'\u003c\/em\u003e - Spectator\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA fun and informative history of tonic water\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJust The Tonic explores the history of our favourite mixer including its connections to the major disease malaria, the cure discovered in the bitter bark of the cinchona tree and its constituent alkaloid quinine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe book covers the colourful history of the discovery and uses of the Andean tree Cinchona, traditional medicine, the history of hydrotherapy and the changing role of the G\u0026amp;T.  A final chapter features cocktail and  mocktail recipes using tonic water.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eAuthors: \u003c\/b\u003eKim Walker and Mark Nesbitt\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eHardcover:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e 112 pages | 150 illustrations\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eDate published:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e October 2019\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eLanguage:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e English\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eISBN: \u003c\/b\u003e978-1842466896\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eProduct Dimensions: \u003c\/b\u003e24.6 x 17.2\u003cspan style=\"line-height: 1.5;\"\u003e  cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003e\u003cstrong\u003eReviews\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cem\u003eA complete history of tonic water, including a chapter on both alcoholic and non-alcoholic cocktail recipes'\u003c\/em\u003e - Bookseller\u003cbr\u003e\u003cbr\u003e\u003cem\u003e'A delightfully accessible--and richly-illustrated--tome'\u003c\/em\u003e - Country Life\u003cbr\u003e\u003cbr\u003e\u003cem\u003e'Well-researched and lavishly produced, it looks at how a malaria cure from South America ended up becoming an ingredient in Britain's favourite mixed drink, the gin and tonic'\u003c\/em\u003e - Spectator\u003cbr\u003e\u003cbr\u003e\u003cem\u003e'The authors successfully bring together the history of quinine, fizzy water and gin in this entertaining, highly illustrated account'\u003c\/em\u003e- Daily Mail\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e'Well-presented and laid out, the writing is engaging. Photographs, posters, prints, and botanical artwork grace almost every page and make this the first authoritative history of tonic water an ideal gift\u003c\/em\u003e' - \u003cspan style=\"line-height: 1.5;\"\u003e\u003cspan\u003eThe Field\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Royal Botanic Gardens, Kew","offers":[{"title":"Default Title","offer_id":20131485777993,"sku":"9781842466896","price":17.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0915\/8302\/products\/royal-botanic-gardens-kew-just-the-tonic-a-history-of-tonic-water-7331191750729.jpg?v=1579633147"},{"product_id":"the-modern-art-cookbook","title":"The Modern Art Cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e'Captivating images of works by Mary Cassat and Gustav Klimt are partnered with recipes used by Salvador Dali and Frida Kahlo, amounting to the perfect gourmet tour through art history.'\u003c\/em\u003e - Huffington Post\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePicasso’s sangria, Emily Dickinson’s gingerbread, Frida Kahlo’s red snapper, and other delectable delights from beloved artists and writers.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e The Modern Art Cookbook looks at how both great and lesser-known modern artists, writers and poets ate, cooked, depicted and wrote about food. \u003c\/span\u003eBeyond artworks and recipes, the work also includes diary entries, poems, and bits of correspondence that illuminate art’s long love affair with food. Buy a copy to learn to cook Monet’s madeleines and understand why Cezanne had a penchant for drawing potatoes. \u003c\/p\u003e\n\u003ch5\u003e\u003cstrong style=\"line-height: 1.4;\"\u003eDetails\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eAuthor: \u003c\/b\u003eMary Ann Caws\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003ePages:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e 256 pages | 112 colour and 7 black and white Illustrations \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eDate published:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e March 2018\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eLanguage:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e English\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eISBN:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e 978-1780239132 - Paperback\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eProduct Dimensions: \u003c\/b\u003e22.3 x 16.9\u003cspan style=\"line-height: 1.5;\"\u003e cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan style=\"line-height: 1.5;\"\u003eReviews\u003c\/span\u003e\u003c\/h5\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan\u003e'\u003c\/span\u003e\u003cspan\u003eThe marriage of lookery and cookery is beguiling: the total effect is mouth-watering.\" \u003c\/span\u003e\u003c\/em\u003e- Times Literary Supplement\u003cem\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e'Mouthwatering. . . . Captivating images of works by Mary Cassat and Gustav Klimt are partnered with recipes used by Salvador Dali and Frida Kahlo, amounting to the perfect gourmet tour through art history. Beyond artworks and recipes, the work also includes diary entries, poems, and bits of correspondence that illuminate art's long love affair with food. You'll not only learn to cook Monet's madeleines but you'll understand why Cezanne had a penchant for drawing potatoes. If visions of abstract paintings and juicy roasted vegetables are dancing in your head already, we don't blame you.' \u003c\/span\u003e\u003c\/em\u003e- Huffington Post\u003cem\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e'It's the rare artist who doesn't occasionally make the antics of the kitchen the subject of a work or two. But far from offering a dry review of that phenomenon or a delicious-looking but unfulfilling cocktail book of plates, Surrealism scholar Mary Ann Caws has assembled a collection of artists' personal writings, from diary entries to poetry, to examine the connection between art and paintings in \u003c\/span\u003e\u003ci\u003eThe Modern Art Cookbook' \u003c\/i\u003e\u003c\/em\u003e- Art and Auction\u003cem\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e'Try Cézanne's pears and quinces with honey or Roy Lichtenstein's roast fillet of beef. Less a kitchen book than a feast for the eyes' \u003c\/span\u003e\u003c\/em\u003e- Country Life\u003cem\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e'A veritable smorgasbord of strange and often charming details' - \u003c\/span\u003e\u003c\/em\u003eARTnews\u003cem\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e'The best thing about this beautifully packaged book is the lavish quantity of coloured plates: still lives and drawings, the odd photograph, some familiar, others not, all of them of food. . . . [Caws] has paired pictures and recipes in the most imaginative way. . . . A visual feast to salivate over.' \u003c\/span\u003e\u003c\/em\u003e- Evening Standard\u003cem\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"Not a cookbook for those who like precise measurements and step-by-step guides, this book provides instead a rich fund of anecdotes and recipes, mined from the notebooks and journals of writers and artists who also liked to cook. Picasso's charlotte au chocolat, Cézanne's knockout bitter orange wine, David Hockney's strawberry cake and Roy Lichtenstein's grilled bass all figure here, illustrated by their own or other artists' pictures.\"--Tel\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Museum Bookstore","offers":[{"title":"Default Title","offer_id":20162105737289,"sku":"9781780239132","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0915\/8302\/products\/museum-bookstore-the-modern-art-cookbook-7378112806985.jpg?v=1579633922"},{"product_id":"le-corbuffet-edible-art-and-design-classics","title":"Le Corbuffet: Edible Art and Design Classics","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e'a brilliantly bonkers book that combines architecture, sculpture, design and recipes' \u003c\/em\u003e -\u003c\/span\u003eHomes \u0026amp; Interiors Scotland\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA playful collection of recipes inspired by artists and designers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eIt 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTry 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.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong style=\"line-height: 1.4;\"\u003eDetails\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eAuthor: \u003c\/b\u003eEsther Choi\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eHardcover:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e 256 pages | 60 colour illustrations\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eDate published:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e October 2019\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eLanguage:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e English\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eISBN:\u003c\/b\u003e\u003cspan style=\"line-height: 1.5;\"\u003e 978-3791384726\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"line-height: 1.5;\"\u003eProduct Dimensions: \u003c\/b\u003e28.6 x 20.7\u003cspan style=\"line-height: 1.5;\"\u003e cm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan style=\"line-height: 1.5;\"\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003c\/div\u003e","brand":"Museum Bookstore","offers":[{"title":"Default Title","offer_id":31244753928265,"sku":"9783791384726","price":29.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0915\/8302\/products\/museum-bookstore-le-corbuffet-edible-art-and-design-classics-13600479608905.jpg?v=1580842433"},{"product_id":"synergetic-stew-explorations-in-dymaxion-dining","title":"Synergetic Stew: Explorations in Dymaxion Dining","description":"\u003cp\u003e\u003cem\u003e'The unusual ring-bound collection of type-written recipes, anecdotes, sketches and poems reveals another side to Fuller, including his love of tea and a recipe for tomato ice cream. The book's visual design is as quirky and enlightening as Fuller's work itself.'\u003c\/em\u003e - FT\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA delightful dymaxion cookbook homage to Buckminster Fuller, featuring John Cage’s macrobiotic recipes, Margaret Mead’s cucumber salad and more\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eBuckminster Fuller is globally known as a design scientist, architect, author, poet, engineer and a true visionary. On his 86th birthday he received the cookbook\u003cspan\u003e \u003c\/span\u003eSynergetic Stew\u003cspan\u003e \u003c\/span\u003eas a surprise present from his friends and admirers, who share recipes along with personal anecdotes and humorous recollections of Fuller (for example, a reminiscence about Bucky’s love for tea in all its variations). Scattered throughout the book are enticing texts and poems from Fuller himself, including even a recipe for tomato ice cream.\u003cbr\u003e\u003cbr\u003eConstructed around 100 achievable recipes, this book is a glimpse into Fuller’s life, as told by his peers. A few of the recipes are a joyful ode to Fuller’s oeuvre, such as Shirley Sharkey’s “GEODESICANDY,” the “Macrobiotic Diet” by John Cage or Amy Edmondson’s “Allspace-Filling Whole Wheat Bread.”\u003cbr\u003e\u003cbr\u003eIn addition to the facsimile, Jamie Snyder reflects upon often-overlooked facets of Bucky’s character, as revealed through anecdotes of his relationship to food.\u003c\/p\u003e\n\u003ch5\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpiralbound\u003c\/strong\u003e: 128 pages \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePublication date:\u003c\/strong\u003e July 2020\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eISBN: \u003c\/strong\u003e978-3037786437\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions: \u003c\/strong\u003e22.8 x 16.1 cm\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Museum Bookstore","offers":[{"title":"Default Title","offer_id":31860501151817,"sku":"9783037786437","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0915\/8302\/products\/synergetic-stew-explorations-in-dymaxion-dining-9783037786437-14724262297673.jpg?v=1605001616"},{"product_id":"the-medieval-cookbook","title":"The Medieval Cookbook","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"rev\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cem\u003e'Sumptuous and richly informative with recipes that work ... this is a model of how historical cookery books should be done'\u003c\/em\u003e - The Financial Times\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"rev\"\u003e\u003cstrong\u003eA \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003ebeautifully illustrated cookbook exploring the traditions and tastes of authentic medieval cookery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDrawing on the cuisine of the Middle Ages, from the fall of the Roman Empire to Henry VIII's break with Rome, this new treatment of a classic book explores the relationship between food, religion and the ever-widening gap between the tables of the rich and the poor. Featured is an appetizing collection of recipes inspired by medieval manuscripts, richly illustrated throughout with stunning scenes of food, feasting and cooking from paintings, tapestries and drawings. 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