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Minggu, 29 Desember 2013

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From the author of Wreck this Journal, Keri Smith's How to be an Explorer of the World is an invitation to rediscover the world around you. Artists and scientists analyze the world around them in surprisingly similar ways, by observing, collecting, documenting, analyzing, and comparing. In this captivating guided journal, readers are encouraged to explore their world as both artists and scientists. The mission Smith proposes? "To document and observe the world around you. As if you've never seen it before. Take notes. Collect things you find on your travels. Document findings. Notice patterns. Copy. Trace. Focus on one thing at a time. Record what you are drawn to." With a series of interactive prompts and a beautifully hand-illustrated two-colour package, readers will enjoy exploring and discovering the world through this gorgeous book.

Sales Rank: #2284373 in Books
Published on: 2011-05-01
Original language: English
Number of items: 1
Dimensions: 9.17" h x .59" w x 7.09" l, 1.19 pounds
Binding: Paperback
208 pages

Review

Praise for How to Be an Explorer of the World

“Both daring and meditative, How to Be an Explorer of the World is part Maira Kalman, part Wendy MacNaughton, part its very own kind of whimsy, delivering—beautifully—exactly what it says on the tin, with an invitation to be just a little bit more alive each day.” —Brain Pickings

“This book serves as an example of what the author is trying to teach us: creating, documenting, collecting. Analog instead of digital, natural in place of artificial.” —Wired Magazine

“What Keri Smith achieves in this book is one of the most accessible articulations of a psychogeographic mindset I’ve come across. This book is an optimistic treat, a wonderfully practical, fun and engaging encouragement to open our eyes and minds to the mundane minutae of the world around us and see revealed the beauty in things might otherwise go unnoticed.” —The Museum of Thin Objects

“The book is deliciously simple but thought-provoking. [Smith] engages you to try and deviate from the norm when it comes to living your life—living consciously, rather than unconsciously strolling through life.” —Pikaland

Praise for Keri Smith

“Keri Smith may well be the self-help guru this DIY generation deserves.” —The Believer

“A conceptual artist and author luring kids into questioning the world and appreciating every smell, texture and mystery in it.” —TIME Magazine

About the Author
Keri Smith is a best-selling author, illustrator, and thinker. Her books include Wreck this Journal, This is Not a Book, How to Be an Explorer of the World, Mess, Finish This Book, The Pocket Scavenger, Everything Is Connected, The Imaginary World of ... as well as Wreck This App, This is Not an App, and the Pocket Scavenger app.

Most helpful customer reviews

258 of 264 people found the following review helpful.
Exploring After the End
By Lorrene Desbien
I purchased this book for my daughter, Sarah. She wrote in it and underlined words and left it a rag tag mess. After she passed away in a car accident when she was 16, I loved flipping through the pages seeing her thoughts and observations.

64 of 68 people found the following review helpful.
How to "Be" Guide for Artists
By C. Campbell
Smith's newest book is the most recent installment in her passionate, ongoing process to distill life and the art process (indistinguishable to most artists) down to it's bare matter. If you can embrace playfulness, open courageously to the idea of art as life, are willing to turn off the television and look around you, love to challenge yourself to learn to BE and create from essence as opposed to trend or fancy, Explorer is for you.

As an author, she seems to live her life exactly the way she writes (as one can easily pick up when visiting her blog The Wish Jar Journal).

As an artist, she is apparently very well read on the subjects of art and life and willing to push beyond art school rules to find her own voice among so many artsy voices that seem to blend together these days. For an insightful, modern perspective on gathering the fodder to create amazing experiences, I was not disappointed with this book.
I completely disagree with other reviews which state that this book is not for deep thinkers. I find her simple, freshened concepts to be timely and revolutionary, just what artists have been missing from our creative processes.
I also recommend Wreck This Journal and Guerilla Art, also by Keri Smith.

28 of 31 people found the following review helpful.
How to Be Inspired
By Astrid
This book encourages collecting -- you'll start a collection of things you find on the ground, things you overhear, things that simply interest you and you've got no real use for. And through these collections, and the arranging and documentation of them, Keri Smith will teach you how to look at the world with new eyes. Once you've hoarded and organised thirty bits of something, you'll have a deeper understanding of the shapes and colours and wonderful uniqueness that can be found anywhere -- in rocks, leaves, sea glass, bottle tops, typography... in anything!

The exercises are inspired by different creative minds, including Leonard Cohen and Tom Robbins, and ask you to try experiencing the world through all of your senses, and documenting it using different writing techniques, photography, sketching exercises, and ways of storing, organising and arranging. Space is provided in the back for limited notes, in a lovely format, which it's possible to copy so that you have unlimited pages.

Keri Smith is, of course, famous for giving you books that you can destroy. This book is slightly different. Yes, you'll want to take it everywhere with you, and there are spaces to tape, glue, doodle and write inside, but this IS a book, not a coaster, not a place mat, not a chew-toy for your dog. It is not another exercise in creativity through wreckage, but explores a different source of inspiration, in the same easy-going, friendly and encouraging tone as all your other favourite Keri Smith books.

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Kamis, 26 Desember 2013

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Published on: 1707
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Jumat, 13 Desember 2013

[G814.Ebook] PDF Ebook Rules of the Game: Quiz Shows And American Culture, by Olaf Hoerschelmann

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From The $64,000 Question and Twenty-One to Jeopardy and Who Wants to Be a Millionaire, quiz shows have permeated American culture ever since their beginnings in early radio. In Rules of the Game, Olaf Hoerschelmann critically examines the quiz show genre in American culture, drawing on a large body of radio and television programs and on archival materials relating to the broadcast industry, program sponsors, advertising agencies, and individual producers. Hoerschelmann relates quiz shows to the larger social and industrial structures from which they originate and examines the connection of quiz shows to the production of knowledge in American society. He also provides a rethinking of media genre theory, offering a detailed analysis of the text-audience relationships on quiz shows and their significance for the practice of broadcasting.

Sales Rank: #2593162 in Books
Brand: Brand: State University of New York Press
Published on: 2006-07-13
Original language: English
Number of items: 1
Dimensions: 9.00" h x .50" w x 6.00" l, .66 pounds
Binding: Paperback
218 pages

Features

Used Book in Good Condition

Review
"As the first in-depth, book-length investigation of quiz shows,

"With excellent research and intriguing readings of the programs, Hoerschelmann examines some very important issues, including a neglected but major broadcast genre, the differences in audience relations to television from cinema, and the political economy of the genre. More than just a general history of quiz and game shows, the book raises larger questions within television studies."

From the Back Cover
From The $64,000 Question and Twenty-One to Jeopardy and Who Wants to Be a Millionaire, quiz shows have permeated American culture ever since their beginnings in early radio. In Rules of the Game, Olaf Hoerschelmann critically examines the quiz show genre in American culture, drawing on a large body of radio and television programs and on archival materials relating to the broadcast industry, program sponsors, advertising agencies, and individual producers. Hoerschelmann relates quiz shows to the larger social and industrial structures from which they originate and examines the connection of quiz shows to the production of knowledge in American society. He also provides a rethinking of media genre theory, offering a detailed analysis of the text-audience relationships on quiz shows and their significance for the practice of broadcasting.

"As the first in-depth, book-length investigation of quiz shows, Rules of the Game stands out through its historic scope, theoretical depth, and thorough research. It adds an important new perspective by linking the popularity and transformations of the genre over the years to the ever-changing surrounding ideological formations. The book challenges current media scholarship and establishes Hoerschelmann as one of the leading expert

"With excellent research and intriguing readings of the programs, Hoerschelmann examines some very important issues, including a neglected but major broadcast genre, the differences in audience relations to television from cinema, and the political economy of the genre. More than just a general history of quiz and game shows, the book raises larger questions within television studies." — Sean Griffin, coauthor of Queer Images: A History of Gay and Lesbian Film in America

About the Author

Olaf Hoerschelmann is Associate Professor of Media Theory and Criticism at Eastern Illinois University.

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Kamis, 05 Desember 2013

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Published on: 1609
Binding: Hardcover

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Sabtu, 30 November 2013

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Die Küche - ein chemisches Laboratorium? In der neuen Auflage des Erfolgstitels von Georg Schwedt wird das Kochen, Braten und Backen aus ungewohnter Perspektive unter die Lupe genommen.
Die Abläufe in der Küche beschränken sich nicht nur auf Rühren, Kneten und Bestreichen eines Kuchens mit Glasur. - Nein, beim
Kochen, Backen und Braten laufen komplizierte chemische Reaktionen ab, die Auswirkungen auf den Geschmack, Geruch und andere Eigenschaften des Essens haben.
Wie brät man am besten das Schnitzel, damit es nicht zum zähen Stück Fleisch gerät? Wann mischt man die Gewürze unter die Suppe oder an das Gemüse, um das volle Aroma zu erhalten?
Warum kleben Nudeln aneinander? Wieso bleiben Erbsen saftig grün, nachdem man sie abgeschreckt hat? Dieses und mehr führt Schwedt spielerisch anhand von Alltagsexperimenten vor.
Kochen macht Spaß und chemisches Experimenten auch - beides verbindet dieses Buch. Diesmal auch mit einer Molekular- und Suppenküche!

Stimmen zur ersten Auflage:
"Was das Buch für den Chemielehrer interessant macht ist die Systematik und die Erläuterung der Hintergründe. Es ist keine trockene Lektüre? sondern durch die umfangreichen Zitate und die anekdotischen Bereicherungen eine flüssig zu lesende Lektüre, die gute Anregungen für Unterrichtsexperimente liefert."
Praxis der Naturwissenschaften - Chemie in der Schule

"Das Buch vermittelt auf spielerische Art fundiertes Wissen zur Aufklärung von Alltagsphänomenen rund ums Kochen, Backen, Braten."
BG Chemie und Hauptverband der gewerblichen Berufsgenossenschaften

"Chemische - und damit geschmackliche - Veränderungen von Nahrungsmitteln im Rahmen einer Systematik der Garprozesse sind das Thema des Buches, und damit bildet es das chemische Rückgrat guten Kochens."
Chemie in Labor und Biotechnik

Sales Rank: #3813706 in eBooks
Published on: 2012-04-16
Released on: 2012-04-16
Format: Kindle eBook

Review
"Was das Buch für den Chemielehrer interessant macht ist die Systematik und die Erläuterung der Hintergründe. Es ist keine trockene Lektüre wie Lehrbücher der Lebensmittelchemie, sondern duch die umfangreichen Zitate und den anekdotischen Bereicherungen eine flüssig zu lesende Lektüre, die gute Anregungen für Unterrichtsexperimente liefert." Praxis der Naturwissenschaften - Chemie in der Schule

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">Die Küche ist ein Laboratorium!< Nach dieser Devise erklärt der Autor chemische Veränderungsprozesse und vermittelt so fundiertes Wissen auf spielerische Art. Neben 111 Versuchen enthält das Buch zusätzlich zahlreiche Kuriositäten und historische Exkurse. Das Buch ist für den Einsatz im Hauswirtschaftsunterricht ebenso geeignet wie für alle, die Spaß an der Aufklärung von Alltagsphänomenen haben." information.medien.agrar (i.m.a.) Newsletter

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In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.

Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.

Sales Rank: #8164 in Books
Published on: 2015-10-06
Released on: 2015-10-06
Original language: English
Number of items: 1
Dimensions: 10.00" h x 1.25" w x 7.94" l, 1.00 pounds
Binding: Hardcover
448 pages

Review
“Over the course of his years on PBS, Pepin has likely appeared in your house, and through these recipes, which he cooks at home for family and friends, he invites us into his.”
--Entertainment Weekly

“Charming and cheerful… His recipes are of the moment, his techniques timeless.”
--TheAtlantic.com

"When Pépin cooks, we pay attention. The world-renowned French chef's latest release is shaping up to be the next Dinner Party Bible, with simple, elegant dinners to make for friends and family." --People.com
"Pépin...extends 'an invitation to come over to our house for a meal' in his latest recipe collection, the companion cookbook to his 13th and final PBS TV series. These 200 recipes reflect Pépin’s 'culinary heart and soul' and are low-fuss dishes promoting enjoyment of 'wine, food, and companionship.' Pépin draws from his childhood and family table, travels, and reminiscences...[and] encourages tinkering with recipes, appreciating them as living things that can evolve according to every cook’s heart and soul."--Publishers Weekly

About the Author
JACQUES PÉPIN has published twenty-five cookbooks, including the best-selling Essential Pépin, Jacques Pépin Fast Food My Way, and his memoir, The Apprentice. He has also starred in twelve acclaimed cooking TV series. He has won multiple James Beard Awards and several IACP Cookbook Awards.

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57 of 60 people found the following review helpful.
No fru fru here
By Joanne
I got this as a gift from my son for my bday, per my request. I have 2 other books by J.Pepin. Lots of illustrations of finished recipes in here, and enough white space on the page to read the recipe and steps w/o needing strong glasses.

My first recipe I made was the easiest thing I could find to jump in, the Coffee Panna Cotta. I made it for company recently bc it turned out great during my test batch. I have seen recipes for panna cotta in every flavor and combination of dairy imaginable. This was so simple, with few ingredients, I love it. Serve it with a drizzle of chocolate syrup on top, or a few curls of shaved chocolate or a shot of whipped cream.

When I get a cookbook with lots of personal narratives inside, I tend to skim over it... but this one was different. His anecdotes were interesting w/o being overbearing. I learned a lot of tidbits of his life story and understand why his tastes in food have developed beyond French cuisine. This book is a compilation of that life journey, presented as it were, on a plate. It is not just about French food. So if that's what you want, look elsewhere. The recipes are many, and with much variety; so you will find an array of the most recognizable ingredients to a few 'strange' ones as defined by the American commonplace diet. There are many simple seafood, shellfish, recipes that are 10 mins to whip up and the usual suspects, chicken, beef, pork, vegetables, etc...it is common that in the majority of cookbooks out there, you will find some recipes you'll never do while jumping into others. Some simple dessert recipes too...I want to try the brittle using seeds bc my g'daughter is allergic to nuts. Although he says you can use a pot on the stove to make this, he gives instructions to use the microwave to do it, which shows you, he doesn't mind using something that is usually relegated to just heating up tea or water.
He has nice simple gratin recipes using various veggies--tomatoes, endive, etc..
Jacques is not stuffy or fru fru. He is so down to earth in his outlook on food as in life, and his comments bear that out... I always remember how he once said on TV that it's not a question as to washing mushrooms, adding, simply, that if they are dirty, you MUST wash them... it's just a matter of when. Just do it right before you cook with them. So many cooks and chefs say NEVER to run them under water, like it's a cardinal sin to do that, subscribing instead to a damp cloth or soft-bristled brush at most. I wash them under a faucet and dry them off and cook away. If it's ok for Jacques, it's ok by me! My kind of guy. This is just an example of what I mean. He does not stand on ceremony, he uses common sense and is comfortable in his approach to food, cooking, and methods.... His cooking is as easy and relaxed and approachable as he is. In fact, the message he makes clear in this book is that food should taste like what it is, not to disguise it or gussy it up so much that you lose what the food is. He says, with both food and wine, he just wants to enjoy what he eats and drinks--not to over analyze it. I love that. In short, as on his TV series and these books, that is what you get...a straightforward and refreshingly simple approach to food. No tricks nor gimmicks, no fancy foamy garnishes on food here.

I have many pages in his new book tagged. And as Jacques would say, it's not a matter of will I cook some more recipes--it's just a matter of WHEN I will. And I will. I'll report back later when I do.

Dec 22: I made the "chocolate pistachio brittle" and it turned out fabulous. It is all made in one bowl in a microwave! I made half a recipe using walnuts (I had no pistachios) and chocolate chips and it was so good, easy and fast and ready to eat in about an hour! I then made a full recipe using chocolate chips and sunflower seeds. It too was great. My 9 yr old g'daughter has never had peanut brittle bc of her serious allergy to peanuts, now she can have a faux peanut brittle made to order for her and using all safe ingredients. The taste was delish. I am dealing with many huge dental issues and I too was taking a huge risk making brittle! I was glad I did, bc the brittle is not SO brittle and hard as to break your teeth, it has just the perfect crunch and taste. Plan on putting this out along with pie and cookies at the Christmas table.
Feb 2016: Made his simple red cabbage slaw, uses vinaigrette, not a mayo base, simple to make, great for summer when you don't want to risk mayo going sour. He added blue cheese at end, I used goat cheese which I prefer.

44 of 47 people found the following review helpful.
No one writes better recipes than Pepin
By Mike Attebery
This is an exceptional cookbook. No one writes better recipes than Pepin. Clear, concise, often sharing invaluable tips for the recipe at hand, as well as countless other dishes. Pepin's latest is beautifully illustrated as always, and the recipes are all surefire winners. I just came back from a long weekend away, during which we cooked several of these recipes, and flipped through the book noting dishes to tackle in the coming months. If you know anyone who loves to cook, this book is the perfect gift.

51 of 59 people found the following review helpful.
The Perfect Cookbook!
By Margaret
Chef Jacques Pepin is a legendary chef and a wonderful person. I had the honor of interviewing him on my show Kitchen Chat http://kitchenchat.info/1414/chef-jacques-pepin-heart-and-soul-in-the-kitchen/ This book will forever be part of my special cookbook collection. The book features delicious recipes he makes for his family, and you will enjoy his wonderful stories of childhood and cooking with Julia Child. He is the first recipient of the Julia Child Foundation award. And you will love his original illustrations in the book, too. He is a great artist. Savor the day!

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Published on: 2012-09-27
Binding: Hardcover

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