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something to food about: Exploring Creativity with Innovative Chefs Hardcover – April 12, 2016

4.5 out of 5 stars 11 customer reviews

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Editorial Reviews

Review

“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? How are art and food related? What does the future hold for food and cooking? Questlove sits down with some of the most exceptional chefs in America, including Daniel Humm (Eleven Madison Park), Dominique Crenn (Atelier Crenn), Michael Solomonov (Zahav), and Daniel Patterson (Coi). Questlove himself plays an equal part in getting the answers, providing examples and references to his own life as a musician and creator as he talks with food luminaries about the thorny questions surrounding creativity.”--Eater
 
Somethingtofoodabout is really a passion project. 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

About the Author

QUESTLOVE, co-founder of hip-hop superstars The Roots and bandleader for Jimmy Fallon’s The Tonight Show, is one of our great cultural commentators--a wide-ranging mind whose interests span from music to politics to race to design and now, food. Somethingtofoodabout is a book about art, craft, creativity, and deliciousness: essays and conversations with ten inspiring chefs on what makes their creative clocks tick.
BEN GREENMAN is a staff writer at The New Yorker and a New York Times bestselling author who has written both fiction (The Slippage, Superbad) and nonfiction. 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. He lives in Brooklyn and rarely leaves. 
KYOKO HAMADA was born in Tokyo and grew up in Chiba, Japan. Hamada came to New York City to study, graduating from the Pratt Institute studying photography and painting. 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 Yorker, Atlantic magazineand Wall Street Journal Magazine.
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Product Details

  • Hardcover: 240 pages
  • Publisher: Clarkson Potter (April 12, 2016)
  • Language: English
  • ISBN-10: 0553459422
  • ISBN-13: 978-0553459425
  • Product Dimensions: 8.3 x 0.9 x 10.8 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #2,643 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
Fantastic book! And don't be an idiot and review this with 1 star because you think it is a cookbook...QuestLove is the man!
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Format: Hardcover Verified Purchase
What an amazing book about exploring culinary creativity. A must read for anyone who enjoy learning about the creative process, not just as it relates to food.
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Format: Hardcover Verified Purchase
great read!
look into the most creative minds in today's US kitchen.
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Format: Kindle Edition Verified Purchase
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 book. To me, it's like a documentary on passion and creativity in book form. As Quest interviewed these amazing, innovative chefs and compared and contrasted their journeys to his experiences in the music industry, I found myself adding a layer with my own experiences as a writer in the publishing industry. The similarities were surprising...but, then again, maybe not. The book reinforces the idea that there are common threads in the journeys of all creative types. The passion, the drive, the obsession, the workaholism, the apprenticeship, the innovation, the art, the love -- they all form our person roots which grow and manifest themselves in different ways -- some of us become musicians, some become writers, and then others become chefs. While there are commonalities in all of the interviews, each adeptly explores different aspects of creativity that will resonate with artists, no matter what the medium is. I learned something different in each one, mostly because the questions were brilliant and gave diverse contexts that led to insightful answers. Even the footnotes are must-reads--some of them were like stream of thought, some contained interesting facts, others were bizarre--all were worth reading and helped round out the interviews and stories. And I usually NEVER read footnotes, but once I read one I read them all.Read more ›
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Format: Hardcover
Somethingtofoodabout by Questlove is a stylish book of interviews and photos reviewing the creativity, innovation, and the craft of food. This is a unique modern take on how chefs create and what drives them, similarities between crafting food/dining and other artistic experiences, and how innovative food (and art) nourishes society and experience. This is not a book of answers or recipes, but an intelligent collection that may provoke further thought and conversation about how innovative chefs interpret and create the experience and future of food. I received this book from Blogging for Books in exchange for this honest review, and if you’re looking for a beautiful, semi-philosophical examination of creativity in the world of modern cuisine, this is probably the best book out there. I enjoyed reading and looking at it, at least!
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Format: Hardcover Verified Purchase
My life have two parts cooking and Hip Hop... This book is created by one of my favorite Hip Hop personality's... And all this about food, art in food, art in easy small things, concept of it... I love it... Plus form of interviews... Make all this easy to read... And understand... I love this one...
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