Bloomsbury Publishing Staff - Food and Architecture : At the Table download MOBI, DJV, PDF
9780857856852 English 0857856855 "Food and Architecture "is the first book to explore, interrogate and illuminate the reciprocity between these two distinct fields of study and practice. Both disciplines rely on a combination of intuition, inventiveness, even wonder, but until recently have seldom come into dialogue with one another. Bringing together leading voices to provide an authoritative, cross-disciplinary exploration of the reciprocity between eating and building, this volume demonstrates how the fields of food studies and architecture can learn from each other. Each section focuses on a core area where food and architecture overlap - Regionalism, Sustainability, Craft and Authenticity - using these to introduce a variety of case studies exploring these themes. Covering topics ranging from pig slaughtering and farmhouses in Greece, to the possibility of an authentic American Cuisine, contributors employ a range of vantage points and methodologies, such as practice-based research, literary analysis, memoir, and voice narrative. Each section is concluded with a commentary, drawing out key themes and connections between chapters.This lively and compelling book will be invaluable reading for food studies and architecture students and will appeal to practicing architects and chefs. """", "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 emphasises key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practising chefs and architects."
9780857856852 English 0857856855 "Food and Architecture "is the first book to explore, interrogate and illuminate the reciprocity between these two distinct fields of study and practice. Both disciplines rely on a combination of intuition, inventiveness, even wonder, but until recently have seldom come into dialogue with one another. Bringing together leading voices to provide an authoritative, cross-disciplinary exploration of the reciprocity between eating and building, this volume demonstrates how the fields of food studies and architecture can learn from each other. Each section focuses on a core area where food and architecture overlap - Regionalism, Sustainability, Craft and Authenticity - using these to introduce a variety of case studies exploring these themes. Covering topics ranging from pig slaughtering and farmhouses in Greece, to the possibility of an authentic American Cuisine, contributors employ a range of vantage points and methodologies, such as practice-based research, literary analysis, memoir, and voice narrative. Each section is concluded with a commentary, drawing out key themes and connections between chapters.This lively and compelling book will be invaluable reading for food studies and architecture students and will appeal to practicing architects and chefs. """", "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 emphasises key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practising chefs and architects."