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FARMING
Above the Pavement, the Farm
Dan Wood (Editor), Amale Andraos (Editor)

In the summer of 2008, exactly forty years after French student activists took to the streets with their rallying cry of "Under the pavement, the beach!" a new vision of liberation took shape in the courtyard of MoMA's P.S.1. Designed and built by WORK Architecture Company in 2008 for the museum's Young Architects Program, the installation Public Farm 1 (PF1) consisted of a large cluster of cardboard tubes topped with more than four dozen species of plants and vegetables. Conceived as a medium for educating citizens about sustainable urban farming techniques, the fully functioning, produce-growing design emphasized local intervention over mass production and pointed the way toward a more holistic, integrated approach to urban life. Leaving behind the urban beach, the updated slogan "Above the Pavement, the Farm!" embodies the current generation of young architects preoccupations and hopes for the city of the future.

Pub. Date: June 2010 Publisher: Princeton Architectural Press Format: Paperback, 192pp
156898935

Price: $19.95

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Beer: Health and Nutrition
by Charles W. Bamforth

This important and extremely interesting book is a serious scientific and authoritative overview of the implications of drinking beer as part of the human diet. Coverage includes a history of beer in the diet, an overview of beer production and beer compositional analysis, the impact of raw materials, the desirable and undesirable components in beer and the contribution of beer to health, and social issues.

Written by Professor Charlie Bamforth, well known for a lifetime's work in the brewing world, Beer: Health and Nutrition should find a place on the shelves of all those involved in providing dietary advice.

Publisher: Wiley, John & Sons, Incorporated Pub. Date: August 2004 ISBN-13: 9780632064465 184pp
063206446
Price: $189.99

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Food, Fermentation and Micro-organisms
by Charles W. Bamforth

Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs.

In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development.

Publisher: Wiley, John & Sons, Incorporated Pub. Date: November 2005 ISBN-13: 9780632059874 236pp Edition Description: REV
063205987
Price: $245.00

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Zinfandel
The Zinfandel grape--currently producing big, rich, luscious styles of red wine--has a large, loyal, even fanatical following in California and around the world. The grape, grown predominantly in California, has acquired an almost mythic status--in part because of the caliber of its wines and its remarkable versatility, and in part because of the mystery surrounding its origins. Charles Sullivan, a leading expert on the history of California wine, has at last written the definitive history of Zinfandel. Here he brings together his deep knowledge of wine with the results of his extensive research on the grape in the United States and Europe in a book that will entertain and enlighten wine aficionados and casual enthusiasts. In this lively book, Sullivan dispels the false legend that has obscured Zinfandel's history for almost a century, reveals the latest scientific findings about the grape's European roots, shares his thoughts on the quality of the wines now being produced, and looks to the future of this remarkable grape.

Author: Charles L. Sullivan Binding: Hardcover Copyright: 2003 Edition: 1st Publisher: University of California Press
052023969
Price: $24.95

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