Food and Architecture is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture; it provides a ground-breaking; cross-disciplinary analysis of two disciplines which both rely on a combination of creativity; intuition; taste; and science but have rarely been engaged in direct dialogue.Each of the four sections – Regionalism; Sustainability; Craft; and Authenticity – focuses on a core area of overlap between food and architecture. Structured around a series of conversations between chefs; culinary historians and architects; each theme is explored through a variety of case studies; ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines; methodologies include practice-based research; literary analysis; memoir; and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.
2016-05-25 2016-05-25File Name: B01G5NGG8K
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