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Feeding Desire: Design and the Tools of the Table, 1500-2005 Hardcover – May 1, 2006


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Product Details

  • Hardcover: 288 pages
  • Publisher: Assouline (May 1, 2006)
  • Language: English
  • ISBN-10: 2843238455
  • ISBN-13: 978-2843238451
  • Product Dimensions: 12.1 x 9.6 x 1.2 inches
  • Shipping Weight: 4.4 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #996,415 in Books (See Top 100 in Books)

Editorial Reviews

Review

Feeding Desire explores the history, forms, and social meaning of eating utensils over the past five centuries. --.

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Most Helpful Customer Reviews

10 of 12 people found the following review helpful By Carlos Oliveira Siffert on January 15, 2007
Format: Hardcover
From contemporary food design to the spectacle of eighteenth-century aristocratic feasts, this book examines the history of cutlery and dining ritual. A broad offering of [great, beautiful] pictures, and collection of texts that explore the social meanings and fascinating forms of table settings. A truly fascinating book. Somewhat specific, but highly recommended!
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4 of 4 people found the following review helpful By N. Lehmann on September 12, 2009
Format: Hardcover Verified Purchase
It is a brilliant, well crafted and informative book. The illustrations are beautiful. A remarkable and interesting reference book. It was a really pleasant surprised when it arrived. Great cultural notes and psychology of dining. A niche book that transcends its genre spectacularly.
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By Walden on July 1, 2014
Format: Hardcover Verified Purchase
If you are interested in food, you may have an interest in eating utensils as well. I love the plethora of historical information in this book. It is such a visual pleasure and delight. The color photos are exquisite and you can see every detail of silverware and serving ware. Once you open this book, it will transport you to artisans' souls. Beautiful, beautiful 'tools of the table', and it will give you a new perspective stunning craftsmanship and on how our dining habits evolved.
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More About the Author

Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian at Williams College and Founding Editor of Gastronomica: The Journal of Food and Culture, named the 2012 Publication of the Year by the James Beard Foundation. She has published numerous books and articles on literature, culture, art, and cuisine, and has organized several exhibitions, including Feeding Desire: Design and the Tools of the Table, 1500-2005, at the Cooper-Hewitt, National Design Museum. She is also the author of four cookbooks: A Taste of Russia, The Georgian Feast (the 1994 IACP Julia Child Cookbook of the Year), The Winter Vegetarian, and Baking Boot Camp at the CIA. Goldstein has consulted for the Council of Europe as part of an international group exploring ways in which food can be used to promote tolerance and diversity, and under her editorship the volume Culinary Cultures of Europe: Identity, Diversity and Dialogue was published in 2005. Goldstein has also consulted for the Russian Tea Room and Firebird restaurants in New York City and served on the Board of Directors of the International Association of Culinary Professionals. She is currently Food Editor of Russian Life magazine and Series Editor of California Studies in Food and Culture (University of California Press). In 2013 she was named Distinguished Fellow in Food Studies at the Jackman Humanities Institute, University of Toronto. Goldstein is Editor in Chief of The Oxford Companion to Sugar and Sweets, and her new cookbook, Fire and Ice: Classic Nordic Cooking, will appear from Ten Speed Press in October 2015.

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