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Food and Architecture: At The Table de Samantha L. Martin-McAuliffe

Food and Architecture: At The Table

Editat de Samantha L. Martin-McAuliffe
en Limba Engleză Paperback – 21 sep 2016
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.
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Specificații

ISBN-13: 9780857857347
ISBN-10: 0857857347
Pagini: 304
Ilustrații: 50 bw illus
Dimensiuni: 156 x 234 x 16 mm
Greutate: 0.5 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Academic
Locul publicării:London, United Kingdom

Caracteristici

Covers a wide range of topics, from pig slaughtering and farmhouses in Greece, to the possibility of an authentic American Cuisine

Notă biografică

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

Cuprins

PrefaceIntroductionBeams and Bones: Exposure and Concealment of Raw Ingredients, Structure and Processing Techniques in Two Sister Arts - Cuisine and ArchitectureKen Albala, University of the Pacific, USA and Lisa Cooperman, Haggin Museum, California, USAPart 1: Regionalism Terroir and ArchitectureNicola Camerlenghi, Dartmouth College, USA Sweetness and Taste: Mapping Maple Syrup in VermontAmy Trubek, University of Vermont, USA Situating Pig Slaughtering and Farmhouses in Kéa, GreeceAglaia Kremezi, Kéa Artisanal, Greece The Gastro-Topography and Built Heritage of Dublin, IrelandMáirtín Mac Con Iomaire, Dublin Institute of Technology, Ireland CommentaryOver the River and Through the Wood: Nomenclatures of Regionalism Samantha Martin-McAuliffe, University College Dublin, IrelandPart 2: Sustainability Open KitchenFanny Singer, University of Cambridge, UKSustenance and Sustainability in Higher EducationJamie Horwitz, Iowa State University, USAThe All-Consuming House: Food and Architecture in Molly Keane's Time After TimeKevin Donovan, University College Dublin, Ireland CommentaryGreen Polemics: What are we talking about when we talk about sustainability?Samantha Martin-McAuliffe, University College Dublin, IrelandPart 3: CraftArtisan BreadWilliam Rubel, Freelance Food Historian, USACraft and ConstructionJohn Tuomey, O'Donnell and Tuomey Architects and University College Dublin, IrelandCraftsmanship and Quality in Artisanal CheesemakingHeather Paxson, Massachusetts Institute of Technology, USA CommentarySalt of the Earth Samantha Martin-McAuliffe, University College Dublin, Ireland Part 4: AuthenticityCatherine's Corn Pasta: Culinary Provenance, Creativity and AuthenticityTom Hudgens, College of Marin, California, USA Cafe Chairs, Bar Stools and Other Chairs We Sit on When We EatHenriette Steiner, University of Copenhagen, DenmarkCelebrating the Festa dell'uva: Invented Traditions, Popular Culture, and Urban Spectacle in Fascist RomeRuth Lo, Brown University, USA CommentarySamantha Martin-McAuliffe, University College Dublin, Ireland Bibliography Index

Recenzii

Chefs and architects have come to rely on a combination of intuition, creativity and authenticity. Food and Architecture offers a fascinating vantage into the shared lexicon used by both camps, suggesting how we might shape our footprint within cultural anthropology. Ultimately, this book interrogates how we will be remembered as a people, for centuries to come.
What a brilliant idea of Samantha Martin-McAuliffe, linking 'food' and 'architecture' to explore connections and their relationships with humans in shelter and sustenance. The 'terroirchitecture'-rich collection delivers a nourishing dose of palpable aesthetic sensibilities to people who both treasure food and deeply appreciate good architecture. Food and Architecture gratifies, satisfies and shines.
Food and Architecture jumps into your mouth with a complex flavor profile of terms, recipes, and spaces that renders buildings as edible and meals as inhabitable. Samantha Martin-McAuliffe has compiled a highly enticing collection of essays essential for any discussion on the intersections of taste and place.