Aperture 143: Everything That Lives, Eats

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9780893816698: Aperture 143: Everything That Lives, Eats
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"The Universe is nothing without the things that live in it, and everything that lives, eats" wrote Jean-Anthelme Brillat-Savarin in the preamble to his 1825 Physiology of Taste, or Meditations on Transcendental Gastronomy. Brillat-Savarin suggested that the forgotten tenth Muse was Gasterea, who presided over all the pleasures of taste. The feast of superb imagery related to both eating and the edible certainly attests to the possibility of such inspiration. And so inspired, for the first time Aperture serves up food . . . for thought. Here you'll find mouth-watering photographs by Bruce Davidson, Nan Goldin, Horst, Barbara Kruger, Sally Mann, Robert Mapplethorpe, Sylvia Plachy, Cindy Sherman, Nick Waplington, Andy Warhol, William Wegman . . . and more! Accompanying these treats are interviews with fifteen great cooks and chefs, including: Rose Levy Beranbaum, Daniel Boulud, Julia Child, Marcella and Victor Hazan, Nobu Matsuhisa, and Wolfgang Puck.

Everything That Lives, Eats presents food, celebrating its myriad manifestations through that ultimate preservative: photography.

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"Baking is a tactile thing. It's a wonderful feeling to mix with your hands, blend your egg whites and your ingredients. . . . And working with dough is a sensual feeling; it's like a silk, it's like a satin. It's like a baby who sucks the edge of a blanket."--Sylvia Weinstock

"My first taste of molé poblano was in the state of Puebla, when I was sixteen, in a little converted gas station on the highway. It's a complex sauce, with loads of different ingredients that weave themselves into a singular flavor. And the understanding that there was something so foreign, and so complete, that I could aspire to some day be able to create and enjoy, was an epiphany for me."--Rick Bayless

"People get so serious about authenticity. Who cares?! You know? Did I say I was opening an authentic restaurant? . . . I'm making food here. And they know that, and they don't care. So at first I was like, 'Just back off. Just taste the food and eat it.' Everybody said it was delicious, but nobody could figure out what to call it. I say it's food."--Bobby Flay

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Aperture Foundation Inc. Staff
Published by Aperture (1996)
ISBN 10: 0893816698 ISBN 13: 9780893816698
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Aperture Foundation Inc. Staff
Published by Aperture (1996)
ISBN 10: 0893816698 ISBN 13: 9780893816698
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Irish Booksellers
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