This book is a journey through the defining moments and choices in the life and career of Christian Boltanski, which led the artist to reflect upon the outcome of some of the main historical events of the twentieth century and on the need to reconsider appropriate methods of representation. History, histories and the statute of the image are the fulcrums of the conversation he proposes. This conversation focuses in particular on the following fundamental themes: the difference between collective memory, recollection and oblivion; the relation between the individual and the crowd; the entity of absence intended as proof of a destroyed presence, but also as a device for the reactivation of memory; the incidence of an isolated gaze, that of the observer, upon whose primacy the history of western art has built its foundations."--Back cover.
Assouline presents the autobiography of Giancarlo Giammetti, Valentino's trusted business partner for fifty years. Beginning with his childhood in Rome under Nazi occupation and his chance meeting at a café with a certain rising fashion designer, Giammetti shares stories from his remarkable life. This beautiful collector's volume features in-depth interviews, recollections from his personal journals, and a curated selection of exclusive images from Giammetti's archive of 50,000 photos, vividly portraying the exciting world of fashion.
This book is not only a fascinating read, teaching you about the regions of Italy, but is also full of things that you really do want to cook.' - Thomasina Miers, The Times In this now iconic staple of Italian cookery, Katie Caldesi collates hundreds of recipes from across the country, from the mountainous north to the sun-drenched Mediterranean in the south. Her collection of recipes, techniques and ingredients, collected from homecooks and trattoria chefs from every region, result in a unique and comprehensive compendium of Italian food. The Italian Cookery Course will guide you through the vast collection of famous recipes and lesser-known regional dishes, with clear instruction on how to replicate them at home. The book is broken down into straightforward chapters including 'Meat', 'Fish', 'Dolci' and 'Cheese'. Each chapter contains 'masterclasses' on technique, revealing the practical secrets of Italian cooking and giving the reader new confidence in the kitchen. All this is interwoven with fascinating narration about the culinary influences that have created this wonderful cuisine.
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