Food and Architecture

At The Table

Samantha L. Martin-McAuliffe (Herausgeber)

Buch | Softcover

304 Seiten

2016
Bloomsbury Academic (Verlag)
978-0-85785-734-7 (ISBN)

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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.

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

Preface

Introduction
Beams and Bones: Exposure and Concealment of Raw Ingredients, Structure and Processing Techniques in Two Sister Arts - Cuisine and Architecture
Ken Albala, University of the Pacific, USA and Lisa Cooperman, Haggin Museum, California, USA

Part 1: Regionalism
Terroir and Architecture
Nicola Camerlenghi, Dartmouth College, USA

Sweetness and Taste: Mapping Maple Syrup in Vermont
Amy Trubek, University of Vermont, USA

Situating Pig Slaughtering and Farmhouses in Kéa, Greece
Aglaia Kremezi, Kéa Artisanal, Greece

The Gastro-Topography and Built Heritage of Dublin, Ireland
Máirtín Mac Con Iomaire, Dublin Institute of Technology, Ireland

Commentary
Over the River and Through the Wood: Nomenclatures of Regionalism
Samantha Martin-McAuliffe, University College Dublin, Ireland

Part 2: Sustainability
Open Kitchen
Fanny Singer, University of Cambridge, UK

Sustenance and Sustainability in Higher Education
Jamie Horwitz, Iowa State University, USA

The All-Consuming House: Food and Architecture in Molly Keane’s Time After Time
Kevin Donovan, University College Dublin, Ireland

Commentary
Green Polemics: What are we talking about when we talk about sustainability?
Samantha Martin-McAuliffe, University College Dublin, Ireland

Part 3: Craft
Artisan Bread
William Rubel, Freelance Food Historian, USA

Craft and Construction
John Tuomey, O’Donnell and Tuomey Architects and University College Dublin, Ireland

Craftsmanship and Quality in Artisanal Cheesemaking
Heather Paxson, Massachusetts Institute of Technology, USA

Commentary
Salt of the Earth
Samantha Martin-McAuliffe, University College Dublin, Ireland

Part 4: Authenticity
Catherine's Corn Pasta: Culinary Provenance, Creativity and Authenticity
Tom Hudgens, College of Marin, California, USA

Cafe Chairs, Bar Stools and Other Chairs We Sit on When We Eat
Henriette Steiner, University of Copenhagen, Denmark

Celebrating the Festa dell’uva: Invented Traditions, Popular Culture, and Urban Spectacle in Fascist Rome
Ruth Lo, Brown University, USA

Commentary
Samantha Martin-McAuliffe, University College Dublin, Ireland

Bibliography
Index

Zusatzinfo	50 bw illus
Verlagsort	London
Sprache	englisch
Maße	154 x 234 mm
Gewicht	460 g
Themenwelt	Geisteswissenschaften ► Geschichte
	Sozialwissenschaften
	Technik ► Architektur
ISBN-10	0-85785-734-7 / 0857857347
ISBN-13	978-0-85785-734-7 / 9780857857347
Zustand	Neuware