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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, California, USA Part 1: Regionalism Terroir and Architecture Nicola Camerlenghi, Dartmouth College, USA Sweetness and Taste: Mapping Maple Syrup in Vermont Amy Trubek, University of Vermont, USA Situating Pig Slaughtering and Farmhouses in Kea, Greece Aglaia Kremezi, Kea Artisanal, Greece The Gastro-Topography and Built Heritage of Dublin, Ireland Mairtin Mac Con Iomaire, Dublin Institute of Technology, Ireland Commentary Over the River and Through the Wood: Nomenclatures of Regionalism Samantha Martin-McAuliffe, University College Dublin, Ireland Part 2: Sustainability Open Kitchen Fanny Singer, University of Cambridge, UK Sustenance and Sustainability in Higher Education Jamie Horwitz, Iowa State University, USA The All-Consuming House: Food and Architecture in Molly Keane's Time After Time Kevin Donovan, University College Dublin, Ireland Commentary Green Polemics: What are we talking about when we talk about sustainability? Samantha Martin-McAuliffe, University College Dublin, Ireland Part 3: Craft Artisan Bread William Rubel, Freelance Food Historian, USA Craft and Construction John Tuomey, O'Donnell and Tuomey Architects and University College Dublin, Ireland Craftsmanship and Quality in Artisanal Cheesemaking Heather Paxson, Massachusetts Institute of Technology, USA Commentary Salt of the Earth Samantha Martin-McAuliffe, University College Dublin, Ireland Part 4: Authenticity Catherine's Corn Pasta: Culinary Provenance, Creativity and Authenticity Tom Hudgens, College of Marin, California, USA Cafe Chairs, Bar Stools and Other Chairs We Sit on When We Eat Henriette Steiner, University of Copenhagen, Denmark Celebrating the Festa dell'uva: Invented Traditions, Popular Culture, and Urban Spectacle in Fascist Rome Ruth Lo, Brown University, USA Commentary Samantha Martin-McAuliffe, University College Dublin, Ireland Bibliography Index
Structured around a series of 'conversations' between chefs, culinary historians and architects, this unique text explores the links between contemporary culinary art and architecture.
Samantha L. Martin-McAuliffe is a lecturer at the School of Architecture at University College Dublin, Ireland.
Chefs and architects have come to rely on a combination of intuition, creativity and authenticity. Food and Architecture offers a fascinating vantage into the shared lexicon used by both camps, suggesting how we might shape our footprint within cultural anthropology. Ultimately, this book interrogates how we will be remembered as a people, for centuries to come. * Susan Jane White, Sunday Independent columnist * What a brilliant idea of Samantha Martin-McAuliffe, linking `food' and `architecture' to explore connections and their relationships with humans in shelter and sustenance. The `terroirchitecture'-rich collection delivers a nourishing dose of palpable aesthetic sensibilities to people who both treasure food and deeply appreciate good architecture. Food and Architecture gratifies, satisfies and shines. * Annie Hauck-Lawson, formerly of Brooklyn College, City University of New York, USA * Food and Architecture jumps into your mouth with a complex flavor profile of terms, recipes, and spaces that renders buildings as edible and meals as inhabitable. Samantha Martin-McAuliffe has compiled a highly enticing collection of essays essential for any discussion on the intersections of taste and place. * Paulette Singley, Woodbury University, USA *