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Eating Architecture

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ISBN-10: 0262083221

ISBN-13: 9780262083225

Edition: 2004

Authors: Jamie Horwitz, Paulette Singley

List price: $44.00
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Description:

Contributors explore the relationship between food & architecture, looking at what can be learned from examining the intersection between the preparation of meals & the production of space.
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Book details

List price: $44.00
Copyright year: 2004
Publisher: MIT Press
Publication date: 5/21/2004
Binding: Hardcover
Pages: 380
Size: 10.00" wide x 10.00" long x 1.00" tall
Weight: 2.530
Language: English

Jamie Horwitz is Associate Professor of Architecture at Iowa State University.

Paulette Singley is Associate Professor of Architecture at Woodbury University and in the Department of Arts and Sciences at Art Center College of Design.

Acknowledgments
Prologue: Cuisine as Architectural Invention
Introduction
Place Settings
Culinary Manifestations of the Genius Loci
Taste Buds: Cultivating a Canadian Cuisine
Consuming the Colonies
Local Food Products, Architecture, and Territorial Identity
Too Much Sugar
Philosophy in the Kitchen
Cuisine and the Compass of Ornament: A Note on the Architecture of Babette's Feast
Gingerbread Houses: Art, Food, and the Postwar Architecture of Domestic Space
Science Designed and Digested: Between Victorian and Modernist Food Regimes
The Missing Guest: The Twisted Topology of Hospitality
Semiotica Ab Edendo, Taste in Architecture
Table Rules
Morning, and Melancholia
Table Talk
Food to Go: The Industrialization of the Picnic
Table Settings: The Pleasures of Well-Situated Eating
Eating Space
Embodied Taste
Butcher's White: Where the Art Market Meets the Meat Market in New York City
Delectable Decoration: Taste and Spectacle in Jean-Francois de Bastide's La Petite Maison
Dali's Edible Splits: Faces, Tastes, and Spaces in Delirium
Hard to Swallow: Mortified Geometry and Abject Form
Contributors
Index