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Eating architecture

Eating architecture
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20,66 €

Author: Jamie Horwitz, Paulette Singley (edition)
Availability: 2 semanas
Language: Inglés
Format: Tapa blanda, 378 pp, 20x22 cm
Publisher: The Mit Press, 2006, 9780262582674
Publisher review:
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.

Index:
Place settings
- Culinary manifestations of the genius loci, Allen S. Weiss
- Taste buds: cultivating a Canadian cuisine, Susan Herrington
- Consuming the colonies, Patricia Morton
- Local food products, architecture, and territorial identity, Ferruccio Trabalzi
- Too much sugar, Clare Cardinal-Pett
Philosophy in the kitchen
- Cuisine and the compass of ornament: a note on the architecture of Babette’s feast, Daniel S. Friedman
- Gingerbread houses: art, food, and the postwar architecture of domestic space, Barbara L. Miller
- Science designed and digested: between victorian and modernist food regimes, Mark Hamin
- The missing guest: the twisted topology of hospitality, Donald Kunze
- Semiotica ab edendo, taste in architecture, Marco Frascari
Table rules
- Morning, and melancholia, Laura Letinsky
- Table talk, David Leatherbarrow
- Food to go: the industrialization of th picnic, Mikesch Muecke
- Table settings: the pleasure of well-situated eating , Alex T. Anderson
- Eating space, Jamie Horwitz
Embodied Taste
- Butcher’s white: where the art market meets the meat market in New York City, Dorita Hannah
- Delectable decoration: taste and spectacle in Jean-François de Bastide’s La Petite Maison, Rodolphe el-Khoury
- Dalí’s edible splits: faces, tastes, and spaces in delirium, John C. Welchman
- Hard to swallow: mortified geometry and abject form, Paulette Singley
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