Food and Architecture: At The Table 9780857857347

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Автор: Samantha L. Martin-McAuliffe
Название: Food and Architecture: At The Table
ISBN: 9780857857347
Издательство: Bloomsbury Academic
Классификация:

Архитектура

Питание и общество

ISBN-10: 0857857347
Обложка/Формат: Paperback
Страницы: 304
Вес: 0.53 кг.
Дата издания: 22.09.2016
Серия: Architecture
Язык: English
Иллюстрации: 50 bw illus
Размер: 160 x 234 x 13
Читательская аудитория: College/higher education
Ключевые слова: Architecture,General & world history,Food & society, ARCHITECTURE / Criticism,HISTORY / General,SOCIAL SCIENCE / Agriculture & Food
Основная тема: Food & society,SOCIAL SCIENCE / Agriculture & Food,ARCHITECTURE / Criticism,HISTORY / General,Architecture,General & world history
Подзаголовок: At the table
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Поставляется из: Англии
Описание: 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.
Дополнительное описание: 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, Califor

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