9780262083225-0262083221-Eating Architecture

Eating Architecture

ISBN-13: 9780262083225
ISBN-10: 0262083221
Author: Jamie Horwitz, Paulette Singley
Publication date: 2004
Publisher: Mit Pr
Format: Hardcover 373 pages
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Book details

ISBN-13: 9780262083225
ISBN-10: 0262083221
Author: Jamie Horwitz, Paulette Singley
Publication date: 2004
Publisher: Mit Pr
Format: Hardcover 373 pages

Summary

Eating Architecture (ISBN-13: 9780262083225 and ISBN-10: 0262083221), written by authors Jamie Horwitz, Paulette Singley, was published by Mit Pr in 2004. With an overall rating of 4.2 stars, it's a notable title among other Criticism (Architecture) books. You can easily purchase or rent Eating Architecture (Hardcover) from BooksRun, along with many other new and used Criticism books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $0.3.

Description

The contributors to this highly original collection of essays explore the relationship between food and architecture, asking what can be learned by examining the (often metaphorical) intersection of the preparation of meals and the production of space. In a culture that includes the Food Channel and the knife-juggling chefs of Benihana, food has become not only an obsession but an alternative art form. The nineteen essays and "Gallery of Recipes" in Eating Architecture seize this moment to investigate how art and architecture engage issues of identity, ideology, conviviality, memory, and loss that cookery evokes. This is a book for all those who opt for the "combination platter" of cultural inquiry as well as for the readers of M. F. K. Fisher and Ruth Reichl.The essays are organized into four sections that lead the reader from the landscape to the kitchen, the table, and finally the mouth. The essays in "Place Settings" examine the relationships between food and location that arise in culinary colonialism and the global economy of tourism. "Philosophy in the Kitchen" traces the routines that create a site for aesthetic experimentation, including an examination of gingerbread houses as art, food, and architectural space. The essays in "Table Rules" consider the spatial and performative aspects of eating and the ways in which shared meals are among the most perishable and preserved cultural artifacts. Finally, "Embodied Taste" considers the sensual apprehension of food and what it means to consume a work of art. The "Gallery of Recipes" contains images by contemporary architects on the subject of eating architecture.

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