Food and Architecture

<i>Food and Architecture</i> 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.<br/><br/>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. <br/><br/>This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.