something to food about: Exploring Creativity with Innovative Chefs
2016-04 · Pardavėjas „Clarkson Potter“
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In somethingtofoodabout, drummer, producer, musical director, culinary entrepreneur, and New York Times bestselling author, Questlove, applies his boundless curiosity to the world of food.
In conversations with ten innovative chefs in America, Questlove explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them.
Food is fuel. Food is culture. Food is history. 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 Griffiths, Dai Due, Austin; and Ryan Roadhouse, Nodoguro, Portland
In conversations with ten innovative chefs in America, Questlove explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them.
Food is fuel. Food is culture. Food is history. 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 Griffiths, Dai Due, Austin; and Ryan Roadhouse, Nodoguro, Portland
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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 magazine, and Wall Street Journal Magazine.
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 magazine, and Wall Street Journal Magazine.
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