{"product_id":"food-and-architecture","title":"Food and Architecture","description":"\u003cp\u003e\u003ci\u003eFood and Architecture\u003c\/i\u003e is the first book to explore the relationship between these two fields of study and practice.  Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue.\u003cbr\u003e\u003cbr\u003eEach of the four sections – Regionalism, Sustainability, Craft, and Authenticity – focuses on a core area of overlap between food and architecture.  Structured around a series of ‘conversations’ between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine.  Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative.  The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections.  \u003cbr\u003e\u003cbr\u003eThis compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.\u003c\/p\u003e","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":54223307931992,"sku":"9780857857347","price":40.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0278\/1295\/4195\/files\/9780857857347_10c8c3ee-3bb4-4da9-a03d-d5a8279df734.jpg?v=1770875137","url":"https:\/\/agendabookshop.com\/products\/food-and-architecture","provider":"Agenda Bookshop","version":"1.0","type":"link"}