Format:
1 Online-Ressource (xx, 278 pages)
,
illustrations, maps
Edition:
Also published in print
ISBN:
9781350009615
,
9781472520227
,
9780857856852
,
0857856855
,
9780857857347
,
0857857347
,
9781472520210
Content:
Introduction : Cuisine and architecture : beams and bones, exposure and concealment of raw ingredients, structure and processing techniques in two sister arts / Ken Albala and Lisa Cooperman -- Commentary for part one : Regionalism over the river and through the wood : nomenclatures of regionalism / Samantha L. Martin-McAuliffe -- Terroir and architecture / Nicola Camerlenghi -- Sweetness and taste : mapping maple syrup in Vermont / Amy B. Trubek -- Slaughtering the pig in Kéa / Aglaia Kremezi -- The gastro-topography and built heritage of Dublin, Ireland / Máirtín Mac Con Iomaire -- Commentary for part two : Sustainability green polemics : what are we talking about when we talk about sustainability? / Samantha L. Martin-McAuliffe -- Open kitchen : tracing the history of the hearth in the home / Fanny Singer -- Sustenance and sustainability in higher education / Jamie Horwitz -- The all-consuming house : food and architecture in Molly Keane's Time after time / Kevin Donovan -- Craft. Commentary for part three : Craft : repeat as necessary / Samantha L. Martin-McAuliffe. Artisan bread / William Rubel ; Craft and construction / John Tuomey ; Craftsmanship and quality in artisanal cheesemaking / Heather Paxson -- Authenticity. Commentary for part four : Authenticity : variations on a theme / Samantha L. Martin-McAuliffe. The possibility of an authentic American cuisine : Catherine's corn pasta / Tom Hudgens ; Café chairs, bar stools and other chairs we sit on when we eat : food consumption and everyday urban life / Henriette Steiner ; Celebrating the Festa dell'Uva : invented traditions, popular culture and urban spectacle in fascist Rome / Ruth W. Lo.
Content:
Food and Architecture is the first book to explore, interrogate and illuminate the reciprocity between these two distinct fields of study and practice. Both disciplines rely on a combination of intuition, inventiveness, even wonder, but until recently have seldom come into dialogue with one another. Bringing together leading voices to provide an authoritative, cross-disciplinary exploration of the reciprocity between eating and building, this volume demonstrates how the fields of food studies and architecture can learn from each other. Each section focuses on a core area where food and architecture overlap - Regionalism, Sustainability, Craft and Authenticity - using these to introduce a variety of case studies exploring these themes. Covering topics ranging from pig slaughtering and farmhouses in Greece, to the possibility of an authentic American Cuisine, contributors employ a range of vantage points and methodologies, such as practice-based research, literary analysis, memoir, and voice narrative. Each section is concluded with a commentary, drawing out key themes and connections between chapters. This lively and compelling book will be invaluable reading for food studies and architecture students and will appeal to practicing architects and chefs
Note:
Includes bibliographical references and index
,
Also published in print.
,
Mode of access: World Wide Web.
,
Barrierefreier Inhalt: Compliant with Level AA of the Web Content Accessibility Guidelines. Content is displayed as HTML full text which can easily be resized or read with assistive technology, with mark-up that allows screen readers and keyboard-only users to navigate easily
Additional Edition:
ISBN 1
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 1
Language:
English
Keywords:
Electronic books
DOI:
10.5040/9781350009615
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