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At once a reference work and a personal exploration of modernist architecture, this fascinating collection of Nicolas Grospierre's photography covers structures built between 1920 and 1989 in Europe, North and South America, the Middle East, North Africa and Asia. These images range from iconic buildings, such as the Gateway Arch in Saint Louis and the Ukrainian Institute of Scientific Research and Development in Kiev, to little-known structures such as the Balneological Hospital in Druskininkai, Lithuania or Oscar Niemeyer's unfinished International Fair Grounds in Tripoli. Derived from his popular blog, A Subjective Atlas of Modern Architecture, and organised by architectural form, this book reveals how modernist architecture is the embodiment of political and social ideologies, especially in public institutions such as banks, churches, libraries and government buildings. Following the series of full-page images, an index details the location, date, architect and purpose of each building. While many of the buildings in this archive often go unrecognised, their forms are prominent in the landscape of modern civilization.Grospierre's keen eye and enthusiasm for the mundane as well as the sublime will motivate readers to look at the buildings around them in new and exciting ways.

More than just a solution, THE ONE WORLD SCHOOLHOUSE serves as a call for free, universal, global education, and an explanation of how Khan's simple yet revolutionary thinking can help achieve this inspiring goal. Winner, James Beard Foundation Best Cookbook of the Year Award, 2015 James Beard Foundation Best International Cookbook Award, 2015 The Art of Eating Prize for Best Food Book of the Year, 2015 The Yucatan Peninsula is home to one Modern Forms: A Subjective Atlas of 20th Century Architecture pdf of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatan to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatan's borders.

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Author: Nicolas Grospierre,Alona Pardo,Elias Redstone,Adam Mazur
Number of Pages: 224 pages
Published Date: 28 Apr 2016
Publisher: PRESTEL
Publication Country: Munich, Germany
Language: English
ISBN: 9783791382296
Download Link: Click Here
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