John Cage: A Mycological ForayRegular price $ 55.00
Foraging for mushrooms with John Cage: writing, art, photography and ephemera from an idiosyncratic chapter in the composer's life
Imagined as an extended mushroom-foraging expedition, John Cage: A Mycological Foray gathers together Cage’s mushroom-themed compositions, photographs, illustrations and ephemera. Indeterminacy Stories and other writings by Cage are interwoven throughout the first volume within a central essay examining Cage’s enduring relationship with mycology. Also included is a transcript of Cage’s 1983 performance, MUSHROOMS et Variationes. The second volume is the inaugural reproduction of Cage’s 1972 portfolio, Mushroom Book, authored in collaboration with illustrator Lois Long and botanist Alexander H. Smith. Readers are thus drawn through the landscape of Cage’s mycologically centred oeuvre and interests, discovering assorted works, images, compositions, philosophies and ephemera, as one might encounter assorted fungi and flora while foraging.
John Cage: A Mycological Foray constitutes a new, idiosyncratic chapter in Cage’s oeuvre, a departure from the composer’s more established narrative.
American composer and music theorist John Cage (1912–92) was a pioneer of indeterminacy in music, electroacoustic music and a leading figure of the postwar avant-garde. His influence extended to the realms of dance, poetry, performance and visual art.
Material: Slip, pbk, 2 vols, 224 pgs, 40 color, 32 duotone, 28 bw.
Product Dimensions: 8 x 11 in
Publisher: ATELIER ÉDITIONS
Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle ShopRegular price $ 35.00
The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes
AN EATER BEST COOKBOOK OF FALL 2020
A NEW YORK TIMES BEST COOKBOOK OF FALL 2020
A BALTIMORE SUN BEST COOKBOOK OF FALL 2020
A ROBB REPORT BEST COOKBOOK OF FALL 2020
A FOOD & WINE FALL 20 COOKBOOK PICK
A WSJ MAGAZINE BEST-DESIGNED ITEM
Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to ﬂatbread ﬁlled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an.
Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.
Until Death Do Us Part - Shuang XiRegular price $ 58.00
Until Death Do Us Part [双喜] focuses on the unexpected role cigarettes play in Chinese weddings.
As a token of appreciation, it is customary for the bride to light a cigarette for each and every man invited. The bride and the groom are then invited to play some cigarette-smoking games of an unprecedented ingenuousness. This publication pays homage to a tradition in which love and death walk hand in hand.
These photos come from Thomas Sauvin's Beijing Silvermine project - an archive of half a million negatives salvaged over the years from a recycling plant on the outskirts of Beijing.
Product Dimensions: 53 x 83 x 21mm
Material: Paperback, in original cigarette box, 108 pages
Publisher: Jiazazhi Press