Eating architecture
By: edited by Jamie Horwitz and Paulette Singley
Contributors: Horwitz, Jamie; Singley, Paulette, 1960-
Publisher: MIT Press
Published: 2004
Place of publication: Cambridge, Mass
Language: eng
Number of pages: 373
ISBN-13: 9780262083225
Subjects: Food; Architectural design; Space (Architecture)
Notes: Includes bibliographical references and index
Table of contents: title: Cuisine as architectural invention / Phyllis Pray Bober; title: Culinary manifestations of the genius loci / Allen S. Weiss; title: Taste buds: cultivating a Canadian cuisine / Susan Herrington; title: Consuming the colonies / Patricia Morton; title: Local food products, architecture, and territorial identity / Ferruccio Trabalzi; title: Too much sugar / Clare Cardinal-Pett; title: Cuisine and the compass of ornament: a note on the architecture of Babette's feast / Daniel S. Friedman; title: Gingerbread houses: art, food, and the postwar architecture of domestic space / Barbara L. Miller; title: Science designed and digested: between Victorian and modernist food regimes / Mark Hamin; title: The missing guest: the twisted topology of hospitality / Donald Kunze; title: Semiotica ab edendo, taste in architecture / Marco Frascari; title: Morning, and melancholia / Laura Letinsky; title: Table talk / David Leatherbarrow; title: Food to go: the industrialization of the picnic / Mikesch Muecke; title: Table settings: the pleasures of well-situated eating / Alex T. Anderson; title: Eating space / Jamie Horwitz; title: Butcher's white: where the art market meets the meat market in New York City / Dorita Hannah; title: Delectable decoration: taste and spectacle in Jean-François de Bastide's La petite maison / Rodolphe el-Khoury; title: Dali's edible splits: faces, tastes, and spaces in delirium / John C. Welchman; title: Hard to swallow: mortified geometry and abject form / Paulette Singley