Food and architecture : at the table /
edited by Samantha L. Martin-McAuliffe.
- xx, 278 pages : illustrations, photographs ; 25 cm
Includes bibliographical references and index.
Preface -- 1. 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 -- Part 1. Regionalism -- Commentary for Part One: Regionalism - Over the River and Through the Wood: Nomenclatures of Regionalism /Samantha Martin-McAuliffe -- 2. Terroir and Architecture /Nicola Camerlenghi -- 3. Sweetness and Taste: Mapping Maple Syrup in Vermont /Amy Trubek -- 4. Slaughtering the Pig in Kéa /Aglaia Kremezi -- 5. The Gastro-Topography and Built Heritage of Dublin, Ireland /Máirtín Mac Con Iomaire -- Part 2. Sustainability -- Commentary for Part Two: Sustainability - Green Polemics: What are we talking about when we talk about sustainability? /Samantha Martin-McAuliffe -- 6. Open Kitchen: Tracing the History of the Hearth /Fanny Singer -- 7. Sustenance and Sustainability in Higher Education /Jamie Horwitz -- 8. The All-Consuming House: Food and Architecture in Molly Keane's Time After Time /Kevin Donovan -- Part 3. Craft -- Commentary for Part Three: Craft - Repeat as Necessary /Samantha L. Martin-McAuliffe -- 9. Artisan Bread /William Rubel -- 10. Craft and Construction /John Tuomey -- 11. Craftsmanship and Quality in Artisanal Cheesemaking /Heather Paxson -- Part 4. Authenticity -- Commentary for Part Four: Authenticity Variations on a Theme /Samantha L. Martin-McAuliffe -- 12. The Possibility of an Authentic American Cuisine: Catherine's Corn Pasta /Tom Hudgens -- 13. Cafe Chairs, Bar Stools and Other Chairs We Sit on When We Eat: Food Consumption and Everyday Urban Life /Henriette Steiner -- 14. Celebrating the Festa dell'uva: Invented Traditions, Popular Culture, and Urban Spectacle in Fascist Rome /Ruth W. Lo -- Index.
"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." --Publisher's website.