Eating architecture /edited by Jamie Horwitz and Paulette Singley.

Details

Descriptive Terms

Food.
Architectural design.
Space (Architecture)
Nourriture
Aliment
Architecture
Art
Nahrung
Kunst
Architektur

Originator

Horwitz, Jamie.
Singley, Paulette, 1960-

Contents

Cuisine as architectural invention / Phyllis Pray Bober -- 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 -- 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 -- Morning, and melancholia / Laura Letinsky -- Table talk / David Leatherbarrow -- Food to go: the industrialization of the picnic / Mikesch Muecke -- Table settings: the pleasures of well-situated eating / Alex T. Anderson -- Eating space / Jamie Horwitz -- Butcher's white: where the art market meets the meat market in New York City / Dorita Hannah -- Delectable decoration: taste and spectacle in Jean-Franðcois de Bastide's La petite maison / Rodolphe el-Khoury -- Dali's edible splits: faces, tastes, and spaces in delirium / John C. Welchman -- Hard to swallow: mortified geometry and abject form / Paulette Singley.

Publication

Cambridge, Mass. : MIT Press

Description

373 p. : ill. (some col.) ; 24 cm.

Notes

Includes bibliographical references and index.
Received February 23, 2005.

ISBN

0262083221 (hc : alk. paper)
9780262083225 (hc : alk. paper)

Call Number

Stacks TX355.5.E28 2004