Something to food about: Exploring Creativity with Innovative Chefs
| Author | : | |
| Rating | : | 4.87 (813 Votes) |
| Asin | : | B01208O03M |
| Format Type | : | |
| Number of Pages | : | 436 Pages |
| Publish Date | : | 2015-03-08 |
| Language | : | English |
DESCRIPTION:
The conversations begin with food but they end wherever food takes them. Food is history. Food is fuel. Food is culture. In somethingtofoodabout, Questlove applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, he explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. What unites all of his work is a profound interest in creativity. And food is food for thought. Featuring conversations with: Nathan Myhrvold, Modernist Cuisine Lab, Seattle; Daniel Humm, Eleven Madison Park, and NoMad, NYC; Michael Solomonov, Zahav, Philadelphia; Ludo Lefebvre, Trois Mec, L.A.; Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans; Dominque Crenn, Atelier Crenn, San Francisco; Daniel Patterson, Coi and Loco'l, San Francisco; Jesse Griffit
Love, Love, Love -- For Students of Creativity Only K.L. Brady This book reminds me of the slogan in The Washington Post ads -- If you don't get it, you don't get it. If you're looking for a cookbook -- move on, minion. This isn't for you. It may have recipes but they're for creativity and passion rather than food. As a student of creativity and someone who repeat-reads biographies and repeat-watches documentaries for what some may consider an unhealthy number of times (to dissect the creative processes), I LOVED this . "A MUST for the serious foodie / creative person - great insights" according to Info Freako. Originally got it from the library and now bought my own copy. It has to be some of the most interesting and insightful conversations ever into the very subjective world of creativity. I have to be surprised that Nathan Myrvhold was included but the shifts in perspectives and backgrounds is very illuminating.. Love the cover Thought this was more of a cookbook. Thought he would have some interesting ones. Love the cover.
. He was Questlove's collaborator on the acclaimed hip-hop memoir Mo Meta Blues, and most recently coauthored George Clinton's memoir, Brothas Be, Yo Like George Ain't That Funkin' Kinda Hard on You. Her subject matter has often been ordinary people and objects stylized and staged into subtle quiet moments. She has been working as a commercial photographer for the last ten years and her work appears several magazines, including The New
For Questlove, it’s not about the food business, but rather the ideas, the concepts, and the imaginations behind the chefs who feed him. There are no recipes and no how-tos. For Questlove, the only how-to you need to know is how to appreciate and understand the taste, the process, and the journey of the idea.”--Vogue “An enjoyable, frequently surprising exploration of creativity.”--Kirkus Reviews. “It’s a fresh ride.”--New York Times “With somethingtofoodabout, Quest (aka Philadelphia's Ahmir Thompson) dives head first into the topics that get chefs talking: What is creativity? H