by Nina Müller | 09 March 2012

Yet another snazzy new cookbook? The title – "Delicate – New Food Culture" – may have given the game away; this book is not just about cooking and consuming food, but goes far beyond that. From farming to table service, it considers the many facets of our food, highlights the environmental, social, creative and even intellectual potential, from food and retail design to specialist publications, new gastronomic concepts, mobile cooking stations and clever packaging to events in museums and theatres. Its pages show that there is little else that can seduce all of our senses simultaneously like food can and that in combination with good presentation it can even become a small work of art. As the title suggests, "Delicate" presents food as a cultural ingredient, as an expression of our personal attitudes and social aberrations and thus a truly delicate topic. More

via Style Park

In this lavishly illustrated volume, six hundred fungi from around the globe get their full due. Each species here is reproduced at its actual size, in full color, and is accompanied by a scientific explanation of its distribution, habitat, association, abundance, growth form, spore color, and edibility. 

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