Food and architecture : at the table / edited by Samantha L. Martin-McAuliffe.
Material type:
TextPublisher: London : Bloomsbury Academic, 2016Description: xx, 278 pages : illustrations (black and white) ; 24 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9780857857347 (pbk.) :Subject(s): Architecture and society | Food -- Social aspects | Architecture and Planning | Architecture and PlanningDDC classification: 720.1'03 Summary: 'Food and Architecture' explores the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a 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 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.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 720.1 FOO (Browse shelf(Opens below)) | Available | 06324827 |
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| 720.1 BRI Bleak houses : disappointment and failure in architecture / | 720.1 CHI Architecture : form, space, & order / | 720.1 CHI Architecture : form, space, & order / | 720.1 FOO Food and architecture : at the table / | 720.1 LYN Folds, bodies & blobs : collected essays / | 720.1 PAL The eyes of the skin : architecture and the senses / | 720.1 RAS Experiencing architecture / |
Includes bibliographical references and index.
'Food and Architecture' explores the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a 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 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.
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