Aristocrats, millionaires, painters, fashion designers, choreographers, and musicians of the café society fox-trot aboard cruise liners and mingle at dazzling parties in Paris. Exclusive, extravagant, and beautiful, these cosmopolitan socialites were the patrons who galvanized the phenomenal success of the greatest creators of the early twentieth century. It was a whirlwind of sumptuously decorated villas and yachts, up-and-coming haute couture and jewelry designers, and elite evening parties, immortalized by fashion photographers like Cecil Beaton. Combining elegance and fantasy, the members of the café society enjoyed a sophisticated, avant-garde lifestyle. Some of the century’s most original talents—from Cole Porter to Yves Saint Laurent—stepped into the limelight via the café society. Through archival photographs and period documents, this volume recounts in historical detail the intrigue and impact generated around the world by this stylish jet-set.
The Baron de Cabrol’s legendary scrapbooks capture a golden era of glamour and reveal the sheer elegance and decadence of the cosmopolitan café society. The glamorous aristocrats Daisy and Fred de Cabrol formed one of the most prominent twentieth-century high-society couples on the international scene. Leading members of the exclusive café society, they socialized with the biggest names in the haut monde—from the Maharani of Kapurthala to Queen Amelia of Portugal to their close friends the Windsors. Reproducing pages from the scrapbooks crafted with beauty and wit by the Baron de Cabrol between 1938 and the 1960s, this volume reveals the privileged and extravagant world of the café society. Through collages, watercolors, and previously unpublished archival documents, readers will discover the exceptional journey through the golden age of elegance and art.
While tracing the historical emergence of the café as a social institution and noting its multiple faces and functions in the modernity of the occident, three themes run like threads of varying texture through the chapters: the social connectivity and inclusion of cafés, café as surrogate office, and café as site of exchange for news and views.
The World Cafe is a flexible, easy-to-use process for fostering collaborative dialogue, sharing mutual knowledge, and discovering new opportunities for action. Based on living systems thinking, this innovative approach creates dynamic networks of conversation that can catalyze an organization or community's own collective intelligence around its most important questions. Filled with stories of actual Cafe dialogues in business, education, government, and community organizations across the globe, this uniquely crafted book demonstrates how the World Cafe can be adapted to any setting or culture. Examples from such varied organizations as Hewlett-Packard, American Society for Quality, the nation of Singapore, the University of Texas, and many others, demonstrate the process in action. Along with its seven core design principles, The World Cafe offers practical tips for hosting "conversations that matter" in groups of any size- strengthening both personal relationships and people's capacity to shape the future together.
In the midst of the Great Depression, an elite group of New Yorkers lived seemingly unaffected by the economic calamity. They were writers, playwrights, journalists, artists, composers, singers, actors, adventurers and socialites. Newspaperman Maury Paul dubbed them the Cafe Society. It was the time of Prohibition, speakeasies and exclusive nightclubs for the smart set to see and be seen. Their lives were the stuff of newspaper columns and magazine articles, eagerly read by millions of Americans who wanted to forget the Depression. This book describes the emergence of Cafe Society from New York's old society families, and the rise of the new creative class.
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
With guns, diamonds, and champagne that never stops, the Stork Club has been the touchstone of glamour and celebrity for much of the century. Now, a "New York Times" columnist provides the definitive profile of Sherman Billingsley and his ultimate cafe. 75 photos.
LIFE Magazine is the treasured photographic magazine that chronicled the 20th Century. It now lives on at LIFE.com, the largest, most amazing collection of professional photography on the internet. Users can browse, search and view photos of today’s people and events. They have free access to share, print and post images for personal use.
Ultimately, the book provides a deeper view of 1950s America, not simply as the black-and-white precursor to the Technicolor flamboyance of the sixties but as a rich period of artistic expression and identity formation that blended cultural production and politics.
