Food and Architecture : At the Table
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 emphasises key themes and connections.
With a foreword by Kenneth Frampton and an introduction by Ken Albala, this compelling book is invaluable reading for students and scholars in food studies and architecture as well as practising chefs and architects.