Future Food Today A Cookbook By Space10

IKEA’s future living lab SPACE10 has made their first ever cookbook with a collection of recipes based on future food trends. What we eat today shapes tomorrow. Considering the world’s food production is challenging the planet, we need to eat in alternative ways – now and in the future. Future Food Today is a collection of recipes based on future food trends, straight from the SPACE10 food lab and test kitchen. The book expresses SPACE10’s beliefs around food and food production. From “dogless hotdogs” and “algae chips”, to “bug burgers” and “microgreen popsicles”, it’s packed with dishes we could one day be eating on a regular basis. It also includes simple guides to producing food locally and sustainably, and explains how to use alternative ingredients, gastronomic innovation and technology—such as hydroponic farming—to offer an alternative to the planet’s growing demand for food and excessive consumption of meat. Features • Future Food Today is both a coffee table book and a kitchen tool, challenging the category of cookbooks both visually and conceptually. • It frames the zeitgeist around food and future food in a visually appealing and easily understandable way. • Futuristic and aspirational, this cookbook with a lab mindset offers a down-to-earth and hands-on approach to food.

"Urban life is humankind’s biggest experiment to date, our cities are constantly evolving and adapting to climate and economy. The cities we have today are not necessarily the ones we need, but big and small innovation is rethinking visions of urbanization. Together with pioneering research and design lab SPACE10, we present future-orientated design which enhances quality of life and makes our urban spaces more vibrant. As technology and urban life edge ever closer, The Ideal City explores the ambitious actions and initiatives being brought to life across the globe to meet tomorrow’s demand in clever, forwarding-thinking ways. From pedestrian infrastructure to housing, the book uncovers what is being discussed at the forefront of urbanism through expert essays and profiles."--

Interconnecting the concepts of sustainability, innovation and transformation, this book explains how organizations have successfully transformed themselves and wider society to foster a more sustainable future, and identifies the difficulties and challenges along the way. Part of the Principle of Responsible Management Education (PRME) series, the book promotes a strong voice for meeting sustainability challenges for transformative change in a globalized world through business education and practice. A transition to a more sustainable way of doing business can only be attained by combining technology with profound system innovations and lifestyle changes. The chapters in the book, each written by a strong and well-recognized team of researchers in the field, open up the discussion about a new partnership between sustainability, innovation, and transformation that includes the global society (big world), the biosphere (small planet), and also requires a deep mind shift. The book presents cases from business (including Ikea and Eataly) and other service networks including the Base of the Pyramid (BoP), and illustrates how these organizations have transformed themselves for a sustainable future. The research perspectives are macro (policies and legislation), meso (institutional practices) and micro (business practices and individual behavior). This book is where research meets real-world business and societal practice. The chapters are grounded in business research, specifically the interdependencies between sustainability, innovation, and transformation, which makes for a robust basis for describing, explaining, and understanding the complex challenges faced by business and society in the 21st century. The book is intended for graduate- and postgraduate-level students and executive education with implications for practitioners. Furthermore, it contributes to multidisciplinary research in the field of interaction between business and society with a view to extending the firm-centric view to encompass a broader, systemic, and dynamic understanding of business and societal transformation.

A luxurious collection of the best recipes from the world's leading Italian cookbook - with all new photography and design First published in 1950, Il Cucchiaio d'Argento, or its English-language offspring The Silver Spoon, is the ultimate compilation of traditional home-cooking Italian dishes. In this all-new luxurious book, The Silver Spoon Classic features 170 of the very best-of-the-best recipes from Italy's incredibly diverse regions. Carefully selected from Phaidon's Silver Spoon cookbooks, which have sold more than one million copies worldwide, this new collection features exquisite photography of the dishes, is replete with elegant double ribbons for easy reference, and a sumptuous design and package, which makes for an ideal gift or keepsake for the amateur and serious chef. With dishes for all tastes and seasons, The Silver Spoon Classic is the definitive guide to preparing the most important, authentic, and delicious Italian recipes.

Reissue of an acclaimed collection of images from photographer W. Eugene Smith’s time in a New York City loft among jazz musicians. In 1957, Eugene Smith walked away from his longtime job at Life and the home he shared with his wife and four children to move into a dilapidated, five-story loft building at 821 Sixth Avenue in New York City’s wholesale flower district. The loft was the late-night haunt of musicians, including some of the biggest names in jazz—Charles Mingus, Zoot Sims, Bill Evans, and Thelonious Monk among them. Here, from 1957 to 1965, he made nearly 40,000 photographs and approximately 4,000 hours of recordings of musicians. Smith found solace in the chaotic, somnambulistic world of the loft and its artists, and he turned his documentary impulses away from work on his major Pittsburg photo essay and toward his new surroundings. Smith’s Jazz Loft Project has been legendary in the worlds of art, photography, and music for more than forty years, but until the publication of this book, no one had seen his extraordinary photographs or read any of the firsthand accounts of those who were there and lived to tell the tales.

A fresh take on one of the world’s most adored cuisines – much-loved classics with creative twists for today's cooks Big Mamma Cucina Popolare puts a clever contemporary spin on tradition featuring more than 120 delicious, easy-to-prepare, imaginative recipes. Created in collaboration with one of the most exciting and successful Italian restaurant groups in the world, the dishes in this vibrant and accessible book include true classics such as Risotto alla Milanese and Tiramisù, while others reflect the most creative Italian food today, with such intriguingly named dishes as Burrata Flower Power and Double Choco Love. The one thing that unites them all is that everything enjoys a fresh and modern twist - making this the perfect collection of recipes for a new generation of food lovers and Italophiles.

The much-anticipated first cookbook from one of London's most-loved cult restaurants Chef Lee Tiernan's Black Axe Mangal is a sensual riot, combining innovative open-fire cooking and underused ingredients with a bold aesthetic, influenced by his love of music and skate culture. This, the London restaurant's first cookbook, brings together Tiernan's signature recipes - including Pig's Cheek and Prune Doughnuts, Squid Ink Flatbreads with Smoked Cod's Roe and Shrimp-encrusted Pigs' Tails - along with step-by-step instructions for the three fundamentals of Black Axe Mangal cooking: bread, smoking and grilling.

"The Encyclopedia of Flowers is a series of 'definitive stationary observations' in which Makoto Azuma focuses on the market-related changes in the form of species becoming extinct and new ones appearing, as his mission and life work. The flowers featured here are described using their common formal Latin scientific names in a list and index." --vol. 3 book jacket