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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.

Tabla de contenidos provista por Syndetics

• List of Illustrations(p. viii)
• List of Contributors(p. xii)
• Acknowledgements(p. xvi)
• Preface(p. xviii)
• 1 Introduction: Cuisine and Architecture: Beams and Bones - Exposure and Concealment of Raw Ingredients, Structure and Processing Techniques in Two Sister Arts(p. 1)
• Part 1 Regionalism(p. 15)
• Commentary for Part One: Regionalism Over the River and through the Wood: Nomenclatures of Regionalism(p. 17)
• 2 Terroir and Architecture(p. 23)
• 3 Sweetness and Taste: Mapping Maple Syrup in Vermont(p. 43)
• 4 Slaughtering the Pig in Kéa(p. 61)
• 5 The Gastro-Topography and Built Heritage of Dublin, Ireland(p. 73)
• Part 2 Sustainability(p. 95)
• Commentary for Part Two: Sustainability Green Polemics: What Are We Talking about When We Talk about Sustainability?(p. 97)
• 6 Open Kitchen: Tracing the History of the Hearth in the Home(p. 103)
• 7 Sustenance and Sustainability in Higher Education(p. 117)
• 8 The All-Consuming House: Food and Architecture in Molly Keane's Time after Time(p. 129)
• Part 3 Craft(p. 141)
• Commentary for Part Three: Craft Repeat as Necessary(p. 143)
• 9 Artisan Bread(p. 151)
• 10 Craft and Construction(p. 167)
• 11 Craftsmanship and Quality in Artisanal Cheesemaking(p. 191)
• Part 4 Authenticity(p. 207)
• Commentary for Part Four: Authenticity Variations on a Theme(p. 209)
• 12 The Possibility of an Authentic American Cuisine: Catherine's Corn Pasta(p. 215)
• 13 Café Chairs, Bar Stools and Other Chairs We Sit on When We Eat: Food Consumption and Everyday Urban Life(p. 227)
• 14 Celebrating the Festa dell'Uva: Invented Traditions, Popular Culture and Urban Spectacle in Fascist Rome(p. 243)
• Index(p. 271)

Notas de autor provistas por Syndetics

Samantha L. Martin-McAuliffe is a lecturer at the School of Architecture at University College Dublin, Ireland.