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.
Structured around a series of 'conversations' between chefs, culinary historians and architects, this unique text explores the links between contemporary culinary art and architecture.
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 Kea, Greece Aglaia Kremezi, Kea Artisanal, Greece The Gastro-Topography and Built Heritage of Dublin, Ireland Mairtin 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