Log n° 34 (2015)

The food Issue

143 Shipping and Handling
Jose M. Ahedo

49 Artist and Activist: Ferran Adrià and Gastón Acurio
Jan Aman

29 The Reinvented Avant-Garde

59 Field Notes on the Future of the Food
Dan Barber

85 Eleven Culinary Steps Toward the New Human
Charlotte Birnbaum

163 Rirkrit Tiravanija: Meaning Is Use
Daniel Birnbaum

177 Charm Everywhere
Shantel Blakely

88 Three-Star Soup
Massimo Bottura

157 Starched Tablecloths: A Conversation with Will Guidara and Daniel Humm
Sovinien Caracostea

133 Mulino Bianco; or, The Italian Invention of Postmodernity
Mario Carpo

146 Off-Camera with Jacques Pépin
Cynthia Davidson

17 Sitopia 2050
Mitchell Davies

108 Dumas Dines In: The Parasite, the Perruquier, and the Royal Fish
Edward Eigen

105 The Mouth and the Gullet
Dora Epstein Jones

11 How Did Food Get So Big? Ten Sketches
Luis Fernández-Galiano

127 Home Cookong
Einav Gefen

55 From Commis to Rock Stars
Dorothy Hamilton

184 Tarte Infiniment Vanille
Pierre Hermé

171 The Brutalist Kitchen
Carsten Höller

44 All in God Taste
CJ Lim

121 A Fish Tale
Richard Parsons

34 Gelinaz!
Andrea Petrini

75 The Brain and the Belly: On the Destiny of Two Urban Metaphors
Antoine Picon

78 Okay, let’s go in. They have snails
Tobias Rehberger

131 A Movable Taste
Shane Reiner-Roth & Kyle Branchesi

69 Grocery Gizmo
Chelsea Spencer

174 Crispy Chicken Several Ways
Luke Studebaker

72 The Intimacy of the Table
Yesemin Tarhan

139 Labor in the Logistical Drawing
Meredith TenHoor

124 Sestina: Recipe for the End Times
Elaine Tin Nyo

38 I don’t want to a cut a cookie out of my life
Christina Tosi

20 How to Eat a Pine Forest: An Exchange with Magnus Nilsson
Allen W. Weiss

Publicado por Natalia Arocena | 13 de octubre de 2015 - 14:51 | Actualizado: 13 de octubre de 2015 - 14:51 | PDF