Eating Architecture

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Jamie Horwitz, Paulette Singley
MIT Press, 2004 - Architecture - 373 pages
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The contributors to this highly original collection of essays explore therelationship between food and architecture, asking what can be learned by examining the (oftenmetaphorical) intersection of the preparation of meals and the production of space. In a culturethat includes the Food Channel and the knife-juggling chefs of Benihana, food has become not only anobsession but an alternative art form. The nineteen essays and "Gallery of Recipes" in EatingArchitecture 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 optfor the "combination platter" of cultural inquiry as well as for the readers of M. F. K. Fisher andRuth Reichl.The essays are organized into four sections that lead the reader from the landscape tothe kitchen, the table, and finally the mouth. The essays in "Place Settings" examine therelationships between food and location that arise in culinary colonialism and the global economy oftourism. "Philosophy in the Kitchen" traces the routines that create a site for aestheticexperimentation, including an examination of gingerbread houses as art, food, and architecturalspace. The essays in "Table Rules" consider the spatial and performative aspects of eating and theways 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 ofart. The "Gallery of Recipes" contains images by contemporary architects on the subject of eatingarchitecture.

 

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Eating architecture

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These 20 inquisitive, sophisticated and offbeat essays explore the junctions between cookery and architecture, probing the unexpected links between the two art forms. They're more numerous than one ... Read full review

Contents

PLACE SETTINGS
16
TOO MUCH SUGAR
91
THE POSTWAR ARCHITECTURE OF DOMESTIC SPACE
131
SEMOTCA A6 EDENDO TASTE IN ARCHITECTURE
191
David Leatherbarrow
211
THE INDUSTRIALIZATION OF THE PICNIC
229
EATING SPACE
259
WHERE THE ART MARKET MEETS
279
TASTE AND SPECTACLE
301
MORTIFIED GEOMETRY AND ABJECT FORM
339
Copyright

Other editions - View all

Eating Architecture
Jamie Horwitz,Paulette Singley
No preview available - 2006

Common terms and phrases

accessed January 2003 aesthetic agrotourism anamorphy Andre Breton Antoni appetite architect artist Babette Babette's Feast body buffalo building Cambridge century cheese house chef Cloud Room Colonial Exposition consumer consumption contemporary cooking Cuba's Cuban cuisine culinary culture Dali's decoration dining room dinner dishes domestic eating economic edible Edwynn Houk Gallery elements environment essay everyday example exotic figure flesh French French cuisine Gallery garden gastronomic Giedion gingerbread global Greg Lynn guests Havana human Ibid industry interior kitchen landscape Le Corbusier Marco Frascari Mark Wigley material meal meat meatpacking district Melite metaphor modern modernist mozzarella museum nature objects organic ornamental painting Paris picnic pleasure production recipes Reford regional restaurant Salvador Dali Sele Plain sense Sigfried Giedion social space spatial structure surface surrealist tactile taste tion traditional trans transformation University Press urban Victorian village visual walls York

References to this book

About the author (2004)

Yoshinori Amagai received an M.A. from the GraduateSchool of Art and Design, the University of Tsykuba,Japan. He is currently teaching and researching JapaneseArt and Design History at Akita city College of Arts andCrafts in Japan.

Bibliographic information

QR code for Eating Architecture
TitleEating Architecture
EditorsJamie Horwitz, Paulette Singley
Editionillustrated, reprint
PublisherMIT Press, 2004
ISBN0262083221, 9780262083225
Length373 pages
Subjects › 

Architecture / Criticism
  
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