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Food and Architecture Samantha L. Martin-McAuliffe (University College Dublin, Ireland)

Food and Architecture By Samantha L. Martin-McAuliffe (University College Dublin, Ireland)

Food and Architecture by Samantha L. Martin-McAuliffe (University College Dublin, Ireland)

Reviews:
£5.70
New RRP £29.99
Condition - Very Good
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Very Good

Food and Architecture Summary

Food and Architecture: At The Table by Samantha L. Martin-McAuliffe (University College Dublin, Ireland)

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.

Food and Architecture Reviews

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. * Susan Jane White, Sunday Independent columnist *
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. * Annie Hauck-Lawson, formerly of Brooklyn College, City University of New York, USA *
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. * Paulette Singley, Woodbury University, USA *

About Samantha L. Martin-McAuliffe (University College Dublin, Ireland)

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

Table of Contents

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

Additional information

GOR013202637
9780857857347
0857857347
Food and Architecture: At The Table by Samantha L. Martin-McAuliffe (University College Dublin, Ireland)
Samantha L. Martin-McAuliffe (University College Dublin, Ireland)
Used - Very Good
Paperback
Bloomsbury Publishing PLC
2016-09-22
304
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us

Customer Reviews - Food and Architecture