(Download pdf) Kinfolk Volume 13: The Imperfect Issue






 | #494363 in Books |  Kinfolk |  2014-09-02 |  2014-09-02 | Original language:English | PDF # 1 |  11.00 x.80 x8.50l,1.57 | File Name: 194181512X | 144 pages

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The Imperfect Issue: What is perfection, anyway? The Fall 2014 issue of Kinfolk explores the beauty of imperfection across food, people, ideas and more, showcasing the narratives these notions encompass. Nothing is perfect and it's often the most highly flawed things that give life its charm. So-called flaws should be embraced, diversity should be revered and eccentricity encouraged. The Imperfect Issue puts things society might deem rough around the edges under a micro...


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Food Network Favorites: Recipes from Our All-StarChefs
Leman Seven Spoons: My Favorite Recipes for Any and Every Day
White Bread: A Social History of the Store-Bought Loaf
Fragrant: The Secret Life of Scent
American Wino: A Tale of Reds, Whites, and One Man's Blues
The Kitchen Diaries: A Year in the Kitchen with Nigel Slater
It's Only Slow Food Until You Try to Eat It: Misadventures of a Suburban Hunter-Gatherer
Southern Belly: A Food Lover's Companion

Eating Culture: The Poetics and Politics of Food (American Studies - A Monograph)
Kinfolk Volume 15: The Entrepreneurs Issue
Consider the Oyster
A Cultural History of Food in the Medieval Age (The Cultural Histories Series)
But Mama Always Put Vodka in Her Sangria!: Adventures in Eating, Drinking, and Making Merry
The Antarctic Book of Cooking and Cleaning: A Polar Journey
The Land Where Lemons Grow: The Story of Italy and Its Citrus Fruit
Cooking for Mr. Latte: A Food Lover's Courtship, with Recipes
English Bread and Yeast Cookery
One Big Table
It's Only Slow Food Until You Try to Eat It: Misadventures of a Suburban Hunter-Gatherer

Randy Wayne White's Gulf Coast Cookbook: With Memories And Photos Of Sanibel Island
Restoring Heritage Grains: The Culture, Biodiversity, Resilience, and Cuisine of Ancient Wheats
Lucky Peach Issue 3
The Table Comes First: Family, France, and the Meaning of Food
Restoring Heritage Grains: The Culture, Biodiversity, Resilience, and Cuisine of Ancient Wheats
American Food Writing: an Anthology with Classic Recipes
Fragrant: The Secret Life of Scent
Physiologie Du Got (Ed.1848) (Savoirs Et Traditions) (French Edition)
The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Monday Morning Cooking Club
Astonishing Legends Food and Culture: A Reader, 2nd Edition
How the Gringos Stole Tequila: The Modern Age of Mexico's Most Traditional Spirit
Lucky Peach Issue 14
Southern Spirits: Four Hundred Years of Drinking in the American South, with Recipes
Neurogastronomy: How the Brain Creates Flavor and Why It Matters
The Way of Tea: Reflections on a Life with Tea
But Mama Always Put Vodka in Her Sangria!: Adventures in Eating, Drinking, and Making Merry
Great Food, All Day Long: Cook Splendidly, Eat Smart
Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry, and Literary Fare
Jailhouse Cookbook: The Prisoner's Recipe Bible

Eat This Poem: A Literary Feast of Recipes Inspired by Poetry
Tastes Like Chicken: A History of America's Favorite Bird
Leman The Potato: How the Humble Spud Rescued the Western World
American Wine: A Coming-of-Age Story
¡Viva Tequila!: Cocktails, Cooking, and Other Agave Adventures
Six Thousand Years of Bread: Its Holy and Unholy History
My Last Supper: The Next Course: 50 More Great Chefs and Their Final Meals: Portraits, Interviews, and Recipes





















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