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Author: Karen A. Franck
Publisher: Academy Press
ISBN: 9780470845707
Category : Architecture
Languages : en
Pages : 0
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Book Description
Much of the built world is designed around food; for storing, producing, transporting, selling, serving and eating. We recognise the regeneration of a neighbourhood through its new cafes, restaurants and grocery shops. This title features new restaurants in London, New York, Sydney and Tokyo; the design of markets; provocative essays by architects, historians, and social scientists; and interviews with designers and entrepreneurs.
Author: Karen A. Franck
Publisher: Academy Press
ISBN: 9780470845707
Category : Architecture
Languages : en
Pages : 0
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Book Description
Much of the built world is designed around food; for storing, producing, transporting, selling, serving and eating. We recognise the regeneration of a neighbourhood through its new cafes, restaurants and grocery shops. This title features new restaurants in London, New York, Sydney and Tokyo; the design of markets; provocative essays by architects, historians, and social scientists; and interviews with designers and entrepreneurs.
Author: Elizabeth C. Cromley
Publisher:
ISBN: 9780813930077
Category : Architecture and society
Languages : en
Pages : 0
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Book Description
Beginning with the earliest, and relatively simple, houses, the author traces changes in food spaces through the years, noting a steady escalation in the number of food-related rooms. Along the way, she considers multiple circumstances that shed light on this evolution, including the role of gender in determining food-space design, the relation of food spaces to nature, and the telling ways in which people and food circulate through kitchens and dining rooms. Because Cromley is interested not only in how designed spaces look but how they are used, she cites a wealth of primary sources: autobiographies, travel journals, household diaries, letters, and inventories, in her exploration of the habits surrounding all aspects of food in the home. --Book Jacket.
Author: Leslie Greene Bowman
Publisher: Rizzoli Publications
ISBN: 0847865223
Category : Architecture
Languages : en
Pages : 210
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Book Description
This visually stunning volume explores Monticello, both house and plantation, with texts that present a current assessment of Jefferson’s cultural contributions to his noteworthy home and the fledgling country. Thomas Jefferson (1743–1826), third president of the United States, designed his Virginia residence with innovations that were progressive, even unprecedented, in the new world. Six acclaimed arts and cultural luminaries pay homage to Jefferson, citing his work at Monticello as testament to his genius in art, culture, and science, from his adaptation of Palladian architecture, his sweeping vision for landscape design, his experimental gardens, and his passion for French wine and cuisine to his eclectic mix of European and American art and artifacts and the creation of the country’s seminal library. Each writer considers the important role, and the painful reality, of Jefferson’s enslaved workforce, which made his lifestyle and plantation possible. This book, illustrated with superb photography by Miguel Flores-Vianna, is a necessary addition to the libraries of those who love historical architecture and landscape design, art and cultural history, and the lives of prominent Americans.
Author: Samantha L. Martin-McAuliffe
Publisher: Bloomsbury Publishing
ISBN: 1472520211
Category : Social Science
Languages : en
Pages : 305
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Book Description
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 emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.
Author: Subhadip Majumder
Publisher: Business Expert Press
ISBN: 1952538491
Category : Business & Economics
Languages : en
Pages : 148
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Book Description
Food and architecture, the two pillars of human civilization, have intertwined to such extents to sustain the civilization itself, that the connection between the two has visually ceased to exist. The apparent diverse fields of human life have worked upon similar principles through ages from the beginning of mankind and they complemented our existence. Food is fundamental to cross-cultural studies of behavior, thought, and imagery. We eat for many reasons than just to satisfy our appetite. The act of eating is now a way of socializing with others. Hence all major institutes of food service are trying hard to amaze their users with a built environment that complements the served delicacy. Although most of the users might not understand the thought consciously but subconscious mind keeps alarming when things don’t fall in place. The book surfs through all the aspects of such two diverse fields and tries to show a parallel through a very socialistic and holistic perspective. It’s interesting to understand the intangible logics behind the very tangible aspects of human life.
Author: Jamie Horwitz
Publisher: MIT Press
ISBN: 0262582678
Category : Architecture
Languages : en
Pages : 411
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Book Description
A highly original collection of essays that explore the relationship between food and architecture—the preparation of meals and the production of space. 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.
Author: Philip Langdon
Publisher: Alfred A. Knopf
ISBN:
Category : Architecture
Languages : en
Pages : 246
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Book Description
An affectionate history of the architecture, design, and décor of American chain restaurants, from their beginnings in the 1870s (the early Harvey Houses at railroad stations on the Western frontier) to the mid-1980s (McDonald's, Wendy's, Pizza Hut, etc.). Illustrated with more than 150 black-and-white or full-color photographs, paintings, architectural renderings, floor plans, postcards, and much more.--From publisher description.
Author: Daniel Kaven
Publisher: Birkhäuser
ISBN: 3035624402
Category : Architecture
Languages : en
Pages : 456
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Book Description
A multimedia exploration of the morphology of architecture in the American Southwest as defined by evolving modes of transportation. In examining advances in transportation, the book asks how we have come to acquiesce to the monotonous, isolating, and aesthetically bankrupt landscape of suburbia. It also casts predictions about how the future built landscape will look as it continues to adapt to patterns of human movement.
Author: David Brussat
Publisher: Arcadia Publishing
ISBN: 1467137243
Category : History
Languages : en
Pages : 224
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Book Description
"Dave Brussat has made a significant contribution to the history of Providence. For those interested in that history, "Lost Providence" is a real find." Providence Journal Providence has one of the nation's most intact historic downtowns and is one of America's most beautiful cities. The history of architectural change in the city is one of lost buildings, urban renewal plans and challenges to preservation. The Narragansett Hotel, a lost city icon, hosted many famous guests and was demolished in 1960. The American classical renaissance expressed itself in the Providence National Bank, tragically demolished in 2005. Urban renewal plans such as the Downtown Providence plan and the College Hill plan threatened the city in the mid-twentieth century. Providence eventually embraced its heritage through plans like the River Relocation Project that revitalized the city's waterfront and the Downcity Plan that revitalized its downtown. Author David Brussat chronicles the trials and triumphs of Providence's urban development.
Author: Samantha L. Martin-McAuliffe
Publisher: Bloomsbury Publishing
ISBN: 147252022X
Category : Social Science
Languages : en
Pages : 304
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Book Description
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 emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.
