Marco Pecorari's Books

Fashion Remains

Rethinking Ephemera in the Archive

By: Marco Pecorari

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Fashion Remains

Rethinking Ephemera in the Archive

By: Marco Pecorari

Fashion ephemera-from catalogues and invitations to press releases-have long been overlooked by the fashion industry and fashion academics. Fashion Remains redresses the balance, putting these objects centre stage and focusing on the wider creative practice of contemporary fashion designers, photographers, graphic designers, make-up artists, and many more. Fashion ephemera are considered not as disposable promotional devices, but as windows into hidden networks of collaboration and value creation in the fashion system. Taking an interdisciplinary approach, Fashion Remains explores the unseen and privately circulated fashion ephemera produced by today's most prominent international fashion designers such as Margiela, Yamamoto, and Raf Simons. Showcasing a unique archive of materials, it focuses on Antwerp's avant-garde fashion scene and reveals the potential of these ephemeral objects to evoke and call into question material and immaterial knowledge about the fashion industry's actors, practices and ideologies.

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Page Count

348

Publisher

Bloomsbury Publishing

Published Date

ISBN 10

1350074780

ISBN 13

9781350074781

The Cheeses of Italy: Science and Technology

By: Marco Gobbetti,Erasmo Neviani,Patrick Fox

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The Cheeses of Italy: Science and Technology

By: Marco Gobbetti,Erasmo Neviani,Patrick Fox

The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.

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Page Count

281

Publisher

Springer

Published Date

ISBN 10

331989854X

ISBN 13

9783319898544

Fashion Remains

Rethinking Ephemera in the Archive

By: Marco Pecorari

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Fashion Remains

Rethinking Ephemera in the Archive

By: Marco Pecorari

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Page Count

257

Publisher

Bloomsbury Publishing

Published Date

ISBN 10

1350074772

ISBN 13

9781350074774

Fashion Remains

Rethinking Fashion Ephemera in the Archive

By: Marco Pecorari

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Fashion Remains

Rethinking Fashion Ephemera in the Archive

By: Marco Pecorari

This book focuses on contemporary fashion ephemera like catalogs, invitations, and press releases, to explore an overlooked aspect of creativity in fashion"--

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Page Count

243

Published Date

ISBN 10

1350074799

ISBN 13

9781350074798

Book's by Marco Pecorari

Fashion Remains

Fashion Remains

The Cheeses of Italy: Science and Technology

The Cheeses of Italy: Science and Technology

Fashion Remains

Fashion Remains

Fashion Remains

Fashion Remains

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