by
Westbury, Marcus, author.
Call Number
307.3416 WES
Publication Date
2015
Summary
In 2008, Marcus Westbury returned to his hometown of Newcastle, Australia, and found more than 150 empty buildings lining its two main streets. Three years later, the world's largest travel publisher named Newcastle one of the top ten cities in the world to visit. Creating Cities is about the unlikely events in between: of how a failed idea to start a bar morphed into a scheme that has helped transform Newcastle, launched more than two hundred creative and community projects across Australia, and is fast becoming a model for cities and towns around the world. In an engaging, thoughtful, and observational style, Westbury argues that most towns and cities are wasting their most obvious assets: the talent, imagination, and passion of the people that live there. In a globalised age, local creativity has access to new possibilities that most places have barely begun to grasp. In this book, Westbury explains how small-scale failures in Newcastle inspired a larger set of ideas and a 'why-to' strategy with potential applications around the globe. Creating Cities is a provocative and inspiring must-read for creative people, civic and business leaders, town planners, citizens, and anyone who cares about the communities that they live in.
Format:
Regular print
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0.1231
by
Kariya, Tetsu, 1941-
Call Number
741.5952 KAR
Publication Date
2010
Summary
"Izakaya occupy the same vital space in the Japanese culinary landscape as tapas bars in Spain or tavernas in Greece. Unpretentious, frequently boisterous, they're places to meet with friends or business partners to unwind over drinks and small dishes that range from hearty standards to refined innovations. In this volume of Oishinbo, Yamaoka and Kurita investigate classic izakaya foods such as edamame and yakitori, devise new dishes to add to the menu of an old shop, and discover how the concept of 'play' is essential to the enjoyment of food."--P. [4] of cover.
Format:
Books
Relevance:
0.1622
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by
McNamee, Thomas, 1947-
Call Number
641.5092 MCN
Publication Date
2007
Summary
The authorized biography of Alice Waters and the San Francisco 1970s counterculture food revolution that invented "American cuisine." Not so long ago it was nearly impossible to find a cappuccino or a croissant in this country, most people had no idea what "organic" food was, and even fewer thought about "sustainable farming." But in 1971, in Berkeley, a young Francophile opened a small restaurant for her friends and launched an entirely new way of thinking about and food in America. With no business sense or financial discipline, Alice relied on the coterie of devoted friends and followers who developed around her and on her strong principles of, among other things, using only locally grown and organic ingredients at the peak of their seasons, to keep her restaurant afloat. It was a reckless, extravagant, inexperienced venture that could have failed, but instead--somehow--turned into a revolution.--From publisher description.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0721/2006050334-d.html
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0.1132
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